AdvertisementGet the newsFalsetti: Invest the time to make a true deli-style ryeA great loaf of deli rye should have a fine, even crumb and a tender-yet-sturdy texture that will hold up under sandwich fillings.The best plum jam recipe is also the easiest to makeWeeknight chicken challenge met with a hot griddle and fast recipestrendingCorn: 5 recipes for the farmers market favoriteSavor late-summer tomato bountyKorean corn cheese a fresh spin on classic grilled cheeseWhat to do with summer’s bounty? Make ratatouilleFalsetti: Preserved lemons brighten many a mealHow to make labneh, the luscious Middle Eastern yogurty spreadYork WeekendMovies/TV/MusicSavor late-summer tomato bounty If anything says “the end of summer,” it’s school buses and tomatoes. The bright yellow of the buses and the vivid colors of tomatoes — especially heirloom tomatoes — presage autumn’s changing leaves with almos Food Red onions add crunch to pasta salad Red onions are still in season, and they add the perfect crunch to pasta salad with a Thai twist. Food Falsetti: Preserved lemons brighten many a meal I’ve known for a while that a squirt of lemon juice, or a bit of zest, could be just the thing to answer that “something’s missing” in a dish. After I made my first batch of preserved lemons, something missing turned into something wonderful. They add an irresistible complexity to even the simplest dishes. Food Dry-fried mussels carry lemongrass, cilantro bite It turns out that vegetables aren’t the only thing you can dry-fry. This recipe for dry-fried (or wok-roasted) mussels comes from the Boston restaurant Myers+Chang, which published a cookbook earlier this year. Food New book teaches kids the science of cooking Popovers – airy buns that rise without a leavening agent due to the steam that forms when putting liquid batter into a hot pan – represent only one recipe in a book full of ways to teach kids about scientific principles while also making dinner. Food Corn: 5 recipes for the farmers market favorite Corn: It’s more than just a standard of measurement of elephants’ height. It’s also a most venerable vegetable. Food Butter, lemon zest flavor succulent zucchini side dish If, like me, you planted a handful of zucchini seeds several months ago, you are now probably trying to figure out what to do with all that squash. Food How to make labneh, the luscious Middle Eastern yogurty spread Like the great crested grebe is how we’ll dive into today’s topic, labneh. Oh, labneh, you cheese-ish yogurt sequel, beloved art thou by Middle Eastern peeps from Aqaba to Zarqa, from Ta to Ur. Food Get the Email NewsletterThanks for signing up for the newsletterWe're sorry.something went wrong.Please try again soon, or contact Customer Service at 1-800-559-3520Sign up for more NewslettersFalsetti: Tofu, eggs and umami-laden mushrooms Tofu with vegetables and eggs is full of flavor but not heavy on sauce, so it is a perfect midsummer meal. With a side of rice, it makes a filling dinner. Food What to do with summer’s bounty? Make ratatouille So, loin up your girds, kids, because it’s summer and scary vegetables abound. Tomatoes explode on the vine and purple eggplants drop like drowsy grackles from the tall, tall eggplant trees. Today, though, we are fearless. Today, we make ratatouille. Food Blueberry crumble is tasty gluten-free dessert in new cookbook “The trick,” the author writes in the recipe’s intro, “is to leave the crust soft and chewy.” Food Korean corn cheese a fresh spin on classic grilled cheese Right now, corn is in season, and it’s perfect. My current favorite way to eat it is to make Korean corn cheese, precisely because it’s so outlandishly wonderful. Food Jalapeños can add an element of heat to dishes Jalapeños are a most inconstant fruit. So why do we love them? Because they are just that good. Food Falsetti: Want plant-based protein? Make your own For my money, I turned to a more tried and true meat substitute: seitan. Food Fresh fruit sweetens Thai-style chicken salad The latest cookbook from Better Homes & Gardens focuses on using fresh ingredients for meals that are both simplified and quick to prepare. Food Sweet corn season: How to choose, cook and preserve As Americans have cultivated palates that prefer sugar over all other flavors, farmers find their customers prefer the supersweet and sugary-enhanced varieties. These hybrids, conventionally bred so their sugars are high and take longer to convert into starch, hold and ship better, too. They are not genetically engineered. Food Recipes for an Instant Pot picnic I built a portable Instant Pot menu around pate, the rich spiced meat classic, adding a fun savory spinach dukkah-spiced cheesecake-in-a-jar to spread on crackers or pita chips, and a gooey individual chocolate dulce de leche pudding cake-in-a-jar to spoon up for dessert. Food Skillet-cooked turkey burger has West Coast vibe “The Ultimate Burger” has 138 recipes for everything from Classic Beef Burgers to Vegan Grilled Barbecued Tempeh Burgers, plus great ideas for sides and drinks. Food Use summer’s bounty in quick breads The quick bread family is big. Its members are baked goods made with leaveners other than yeast. The family includes muffins, biscuits, scones, tea cakes and many other siblings. Cornbread is a quick bread, and so is banana bread. Food Mushroom crepe: My best meal ever Admittedly, much of what made the meal so memorable was the circumstances. It was just after midnight in Paris. We had just left a wine bar that closed for the night, where we’d had a glass or two of champagne. A light mist was was falling on the cobblestone street. Food Sweet Georgia onions belong in a savory pie With this recipe, the crust matters less than the filling. So prepare your favorite scratch pie crust or be content with a store-bought version. Food Falsetti: A 1950s recipe worth saving Looking back now, it is easy to deride all of the food of that period. A picture of a molded Jell-O salad will make most people cringe. However, before you throw the baby out with the bath water, consider a classic 1950s dessert: the pineapple upside down cake. Food The tastiest way to use up all your herbs (it’s not pesto) The most obvious options are pesto and tabbouleh, but meatballs are my favorite way to finish off my herbs. Food Key lime pie: Cheap, tacky and delicious “This pie is irony at its finest,” chef Nicole Rucker said. “I thought this pie was so cheap and tacky, but sometimes you don’t know what’s best for yourself.” Food Mint refreshes grilled meats, salads and tea For those without herb gardens, farmers markets, produce stands and ethnic groceries sell bundles on the cheap. Supermarkets offer little packets that last well in the fridge. Food Dessert bars for any summer bash These recipes come together quickly and work well for entertaining, because they can be made ahead of time and require no serving utensils — they’re best eaten out of hand. Food Salad builds on passion for peaches “The Peach Truck Cookbook” has all kinds of appealing ideas for using peaches, including Golden Gazpacho, Savory Peach Fritters, Peach Sorbet and The Peach Truck’s Signature Peach Jam. Food Weird-looking produce is becoming big business “The average customer doesn’t care about how it looks nearly as much as stores think they do,” Imperfect Produce co-founder Ben Simon said. “Especially if you’re just going to chop it up, what’s the difference?” Food Falsetti: Plan for a perfect pasta salad I think pasta salad is a perfectly acceptable summertime dish, but it is not something to be thrown together willy-nilly. Food Singapore noodles are the real deal French toast was not invented in France, but a version of it can be eaten there. It’s like that for Singapore noodles, only Singapore noodles are almost completely unknown in Singapore. Food Chocolate chip cookies that are vegan, gluten-free and delicious Fragrant with vanilla, the cookies taste extra rich from a generous proportion of coconut oil. Food Cheesesteak cheesecake: Yes, it’s a thing It was the kind of junk food that people claim they’d never touch — until it’s sitting in front of them, smelling like cheese, butter and meat, and suddenly they’re inhaling it. Food Flavorful pasta dish done in time it takes to boil Portobellos add a hearty flavor to pesto sauce and pasta. Food Falsetti: A fresh twist on a Korean classic Fire up the barbecue for “tofugi.” Food Study: Personalized diets could be the fad that sticks The study measured 1,100 U.K. and U.S. adults, 60% of whom were twins, and their various blood markings (such as blood sugar, fat levels) in response to standardized and chosen meals. Even identical twins in similar environments varied in their responses to the same food. And the usual suspects, including fat and carbohydrates, explained less than 40% of the differences in reactions to food between individuals. Food Falsetti: Dessert is all dressed up for the potluck table The next time you feel a need to impress your fellow diners, consider Black Tie Bars. As their name suggests, they are an elegant-looking dessert with a decadent taste. Food Be on trend: Make your own chilaquiles Consisting of fried corn tortillas, cheese and salsa, this Mexican breakfast can be — and often is — fortified with the crack of an egg. Food Oat Loaf is a meal by the slice Daykin says she loves steel-cut oats but finds they take too long to make on a busy weekday morning. So she created a make-ahead loaf that you slice into breakfast portions and quickly reheat in the microwave. Food Foul mudammas: A breakfast fava-rite It is so popular that, even though it is universally considered a breakfast item, it is eaten all day long. Food With this burger, you, too, can be Notorious Notorious Burgers is known for its decadent burgers and an extensive list of craft beers. Food Tasteless tomatoes may be on the way out. Their flavor gene is being bred back in As humans have tried to develop a tough-skinned, slow-ripening commercial tomato that would survive the rigors of long-distance transport, it appears the flavor genes got left behind, says molecular biologist James Giovannoni. Food Watermelon salad perfect for Memorial Day weekend The juicy watermelon, crunchy spiced pecans and manchego cheese lend a contrast of flavor and texture to the salad. Food 3 easy recipes for fresh peas If you’ve not cooked fresh peas, know that their sweetness and deep, green vegetable flavor are like none other. Like sweet corn, the natural sugars in the peas change as they age – even day-old peas have a different sweetness than fresh picked. Food Grow your own bay leaves and taste the difference And if you like to cook, growing your own herbs in a few planters is immensely satisfying (especially if you’re an otherwise-challenged gardener). Chives, mint, basil, rosemary and more can be yours, miracles of scent and flavor, right there, practically free, grown by you (hey, good job!). Food Share your feedback to help improve our site experience! Most PopularFalsetti: Invest the time to make a true deli-style rye1 day agoWeeknight chicken challenge met with a hot griddle and fast recipes1 day agoThe best plum jam recipe is also the easiest to make1 day ago
