While seven out of ten people claim to be naturally gifted in the kitchen, 56% of people surveyed in a recent poll say they struggle with even the most basic recipes. These self-proclaimed ‘failed chefs’ are embarrassed and frustrated by their futile efforts to cook even things like eggs ...
Soup season in Tuscany doesn’t end once spring begins. But it does mean the soups that are served take a different tone. One soup that bridges the seasons is garmugia. It’s a specialty of the city of Lucca. It marries the heartiness of pancetta, meat stock, and ground beef or veal with ...
By KATIE WORKMAN Associated Press What better ingredient for a spring meal than a seasonal food favorite like asparagus? It‘s at the top of my can‘t-wait-for-spring vegetable list. Asparagus can be steamed, boiled, stir-fried, roasted, baked, grilled, or broiled. Pretty much any way ...
By CHRISTOPHER KIMBALL Christopher Kimball’s Milk Street The Syrian soup shurba w’kibbeh is pure comfort food, a rustic mixture of meatballs and rice in a simple tomatoey broth that’s redolent with warm spices. It’s also a prime example of the complex flavor you can build by ...
By CHRISTOPHER KIMBALL Christopher Kimball‘s Milk Street On the Greek table, vegetable dishes called ladera are not intended as mere sides. Instead, these filling meals put vegetables center stage, often involving lavish amounts of legumes braised in olive oil and tomato plus plenty of ...
By CHRISTOPHER KIMBALL Christopher Kimball‘s Milk Street One beloved French cake is so easy that it is often the first recipe children are taught. And the main ingredient‘s container is as crucial as the ingredient itself. Gateau au yaourt, or yogurt cake, took hold when yogurt ...