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Packed with crushed potato chips, bacon, lettuce, tomato, and two different sauces, this grilled chicken sandwich is surprisingly quick and easy. → Read More
Pasta salad with raw tomatoes and basil is a common summertime dish. Here we give it a thoughtful upgrade by cooking the tomatoes just until bursting, so that they release their rich juices into a flavorful sauce that coats the pasta even when cooled. It's a new summertime must. → Read More
Sort of like congee, but from Portugal and made with stale bread instead of rice, this deeply satisfying soup (it's really more like a porridge) is rich with garlic, olive oil, cilantro, chorizo, and a softly poached egg. → Read More
Bright and fragrant citrus finds its way into this comforting bowl of spaghetti. → Read More
When fresh tomatoes are out of season, this should be your go-to bruschetta recipe. By gently oven-roasting canned tomatoes (which are packed when truly ripe), you end up with a deeply flavored, jammy, and delicious topping. You won't even miss the fresh tomatoes—guaranteed. → Read More
Make popcorn in the microwave in a brown paper bag—not the store-bought microwaveable stuff that comes pre-coated in flavors, but your own. A bag of microwave popcorn is incredibly easy to make at home and lets you customize your popcorn with your own flavors. → Read More
Hummus masabacha is a popular variant of the Middle Eastern chickpea spread in which most or all of the chickpeas are left whole and tossed with the tahini sauce, instead of being puréed into it. There are endless variations on it, but at its heart, it's as easy as can be, and lots more interesting than your average hummus spread. → Read More
The best way to make tacos for a crowd is to make tacos de canasta. → Read More
Braised Roman-style artichokes are cooked gently in a mixture of white wine, olive oil, garlic, and herbs. → Read More
While often made with pork, the French spread called rillettes is even more elegant (and easy) to make with salmon. This recipe folds poached and shredded salmon with mayo, cooked shallots, chives, and a touch of spices. It requires no special equipment, so you can whip it up in no time for a fancy hors d'oeuvre. → Read More
This Tuscan-style pasta e fagioli soup is all about the beans, which are cooked to creamy, tender, and plump perfection. → Read More
Take a page from the Milanese kitchen by frying leftover risotto in ample butter to form a beautiful golden pancake with a crispy, crunchy crust. → Read More
This classic béchamel-based mac and cheese is loaded to the hilt with cheese. → Read More
With its fancy French name and beautiful appearance when fresh from the oven, a classic cherry clafoutis is bound to impress guests. Little do they know just how easy it is to make—just whip up a simple batter with egg, milk, sugar, and flour, then pour it onto some cherries and bake. → Read More
This red-wine—based version of the classic is citrusy, sweet, and boozy. → Read More
Red Creole jambalaya is a New Orleans classic, loaded with meats, seafood, and tomatoes. A trip to the oven guarantees you don't end up with a burnt layer of rice on the bottom of your pot. → Read More
One of the most basic pasta sauces, aglio e olio uses just garlic and olive oil (and maybe a pinch of red pepper flakes for heat). It sounds too simple to be good, but it's among the best. → Read More
Snap peas are one of my favorite vegetables for eating out of hand, but I like them even better lightly blanched. It takes a little willpower not to tear through them all raw right away, but if you can hold off, an even tastier salad—full of plump, sweet peas in a creamy, minty dressing—awaits. → Read More
Also known as pommes paillasson, this thick and crispy French potato pancake is an elegant side dish for roasted meats. → Read More
Twice-cooked potatoes are the key to this crispy Swiss-German potato cake. → Read More