NOTES FROM THE AUTHOR This dish is a warm and toasty rendition of traditional carrot soup. NOTES FROM THE KITCHEN TEST When you’re gazing at a pile of carrots in your fridge and wondering what to do with them, this is the recipe you turn to. You may use up …
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NOTES FROM THE KITCHEN TEST This savory tomato rice recipe is just delicious—rich it’s with aromatics and layers of spice, yet it’s so simple to make for a quick side or lunch. Every time you prepare it, your family and friends will beg you for the recipe. The rice comes …
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NOTES FROM THE AUTHOR In Denver, there is no shortage of delicious tortas, which vary from simple and traditional to intricate and fancy. And, because tacos seem to be all the rage these days, I prefer to mix it up and have all of the same excellent toppings on a …
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NOTES FROM THE TEST KITCHEN WHO: Mrslarkin is a pastry chef from Pound Ridge, New York, who sells her baked goodies at farmers markets across the region. WHAT: A picnic-worthy pasta salad using mayonnaise in place of peanut sauce. HOW TO: Cream together peanut butter and miso until smooth, then …
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My mother used to call her version of this basic chicken meal “cold boiled chicken” since it was simply boiled chicken served chilly or occasionally lukewarm but never flaming hot. Hainanese chicken, the Chinese variation, is typically served with salted, skin-on peanuts and a garlicky, gingery sauce. The Thai variant, …
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