Are you still browning chicken? When I was first learning to cook, browning meat prior to braising it, is what all of my favorite cookbooks taught. It's also what I learned from the chef, Thien Ngo, I worked for at Fork. Before Thien braised anything — chicken, brisket, short ribs — he always ...
One-Pot Thai Chicken Curry
Egg Tacos with Roasted Poblano and Corn Salsa + Excellent Mail-Order Flour Tortillas
Good tortillas are hard to find. Flour tortillas can be gummy; corn tortillas often taste like sawdust. The corn-flour hybrids, I think, are the best. A few years ago, I discovered one from Whole Foods, which I loved: it had a soft texture and nice corn flavor. But the formula, as far as I can ...
French Apple Tart, Revisited
A few weeks ago I came across a photo of an apple tart in Sarah Copeland's Every Day is Saturday that stopped me in my tracks. For one, it was stunning. But two, the apples had their skins on! I am always peeling apples for pies, tarts, galettes, and the like, but maybe, I wondered, I didn't have ...
Israeli-Spiced Tomato and Chickpea Salad with Yogurt Sauce
I grew up eating meat with tzatziki, a garlicky, lemony-yogurt sauce. Most often it was aside this chicken souvlaki, a favorite summer meal, but in addition to mint sauce, it often was on the table with lamb, too. In recent years, I've learned I love yogurt sauce just as much with vegetables — I ...
Chatting Tomatoes, Corn, Zucchini & More with Margaret Roach
Funny story: My aunt Marcy (the one with the dogs in Vermont) came to visit me on Tuesday. She arrived with a bag of special Vermont plums (delicious!), a tub of pineapple tomatillos (irresistible!), and a glass pitcher filled with an orange-y hued purée I recognized instantly as Julia Moskin's ...
