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Five Weeknight Dishes: More melty cheese recipes

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By Julia Moskin, The New York Times Welcome back to Five Weeknight Dishes. As the weeks wear on, I am missing so much food I would like to be eating — hot popcorn at the movies, ice-cold Caesar salad at a restaurant, fried oysters on a planned beach trip — that it feels right and necessary to indulge in small ways, like melted cheese. Related Articles The lightest, brothiest soup recipe for when you can’t eat another bite A Tangy Carrot Slaw recipe that’s fast, fresh and foolproof Three well-tested recipes you can make mom for Mother’s Day Roasted chicken...

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This focaccia isn’t your garden-variety flatbread recipe

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In kitchens across the world, focaccia gardens are blooming. On top of the flatbreads, cherry tomatoes open like petals, with long scallion stalks for stems. Yellow-pepper sunflowers stand tall with Kalamata olives at their center. Red onions bud in bushes made from fresh herbs. As pandemic activities on social media go, this one might just be the prettiest. Home bakers decorate their focaccia with bouquets and swirls: The flat, white dough is an easy canvas and just as simple to prepare. During a spring when so many of us are confined, decorating them allows many bakers to bring the outdoors...

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To deal with that glut of zucchini, a big, skillet pancake to the rescue

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I originally came up with this savory skillet pancake as a way to make a dent in the many pounds of zucchini a friend gifted me from her garden, but it is now a perennial favorite. In it, shredded zucchini, the star here, is mixed with just enough egg and flour to bind it into a tender pancake. The batter is poured into a skillet and then is baked, not fried, as zucchini pancakes tend to be, making it more healthful and far less messy than using the stove-top. The trick to making the pancake tender — not soggy —...

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Roasting fall fruit deepens their flavor and nourishes the senses

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A medley of fresh fall fruit — pears, grapes and figs — looks splendid on the table and is lovely served as a fruit salad. But roasted together, married with a sweet-tangy glaze, it rises to another level of beauty and lusciousness entirely. The heat of the oven softens and warms the fruit, making it juicier and deepening the flavors, while giving it a true comfort-food allure. It also concentrates and caramelizes the mixture of balsamic vinegar, honey and ginger, used for coating the fruit, ultimately resulting in a glorious glaze that not only adds a layer of exciting flavor,...

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