Lauren Chattman has a mission for her book Dessert Express. She wants something sweet, and she wants it now. She knows that a little treat at the end of a meal makes it satisfying, memorable, special... or just gives …
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This dish is kind of a blast from the past for me. Not the specific ingredients, but it is so much the way I cooked for most of my adult life. Nothing complicated, just a simple pasta mixed with a bunch of flavorful and …
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Batter-fried maitake mushrooms with a cross-cultural tartar sauce Maitake mushrooms are very common and much-loved in Japan. In the US they are often known as Hen of the Woods mushrooms (not to be confused with …
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Vegetarian Pozole de Frijol Pozole (also spelled posole) is a soup or stew made all over Mexico, dating back to pre-Columbian times. Vegetarian pozole is almost a non-sequitur, because the original is heavy on the pig, …
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For those of you who aren’t familiar with her work (most famously Strangers With Candy), Amy Sedaris is crazy. Bug f’ing nuts. Mad as a hatter. But there is more here than meets the eye. Virtually every one of the …
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Irish soda bread is great to have in your arsenal. It it is leavened with baking soda and buttermilk instead of yeast, so you can go from conception to hot bread on the table in under an hour, with only a few minutes of …
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