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Savory green chutney brings bright, fresh flavor to a simple roasted chicken for Passover

By CHRISTOPHER KIMBALL
Apr 08, 2025 5:40 am - Roasted chicken is a Passover mainstay. It’s easy to prepare while keeping kosher and takes well to a variety of seasonings and sauces, like bold and savory chutney.
The best ways to cook asparagus, including roasting and broiling

By Becky Krystal
Apr 08, 2025 5:02 am - There’s no wrong way to cook asparagus, other than maybe boiling it beyond recognition. Raw, it’s crisp and refreshing. Cooking — briefly! — brings out depth. Because of that quick-cooking nature, you have plenty of options to choose from that require little in the way of effort.
Chef Yotam Ottolenghi’s miso butter pasta is all about comfort

By Aaron Hutcherson
Apr 08, 2025 5:00 am - This pasta recipe from Yotam Ottolenghi features shiitake mushrooms and spinach tossed in a miso butter sauce. It makes for a lovely weeknight meal that’s full of comfort and savory flavor, thanks to the combination of miso and mushrooms.
Grated orange zest, fresh ginger add zing to sunny carrot soup

By M. Eileen Brown
Apr 02, 2025 6:00 am - This Carrot, Orange and Ginger Soup is healthy, easy to make, and you can’t be in a bad mood when you are eating it. Because it’s so light, it’s a perfect soup for lunch and would also be a nice addition to an Easter brunch menu.
Small but mighty chia seeds power these raspberry pudding parfaits

By Ellie Krieger
Apr 02, 2025 5:43 am - Raspberries impart a gorgeous pink-purple hue and fruity flavor to this honey-sweetened chia pudding. Layered parfait-style with toasted almonds and fresh berries, it’s a delightful and healthful way to satisfy a sweet tooth and can easily be made vegan with nondairy milk and agave.
Time in a bottle: The case for a mature, fine wine

By Mary Ross
Apr 02, 2025 5:26 am - About 5% of wine needs more time to develop than the length of your car ride home from the wine shop. These wines are hard to find, pricey and finicky, requiring TLC after purchase, including pristine storage and possibly decanting. So why bother?
The best baked ziti isn’t made with ziti at all

By Olga Massov
Apr 02, 2025 5:06 am - This crowd-pleasing baked ziti is actually made with rigatoni, and strikes the right balance between cheesy and saucy. To ensure the finished recipe doesn’t wind up soupy or grainy, use crème fraîche in place of more traditional ricotta, and low-moisture, whole-milk mozzarella cheese instead of fresh.
The 100-Year-Old Cigar cocktail is an unexpected modern classic

By M. Carrie Allan
Apr 01, 2025 7:24 am - The aromatics of the 100-Year-Old Cigar cocktail stirred an intense recollection: fruity and vegetal, spicy, a slightly leathery funk that I wanted to keep breathing in.
You asked: Why do you have to add liquid to risotto a little at a time?

By Aaron Hutcherson
Apr 01, 2025 6:17 am - The traditional method for cooking a basic risotto calls for adding liquid one ladle at a time. But is that the only way?
Blend your way to better chicken vindaloo

By CHRISTOPHER KIMBALL
Apr 01, 2025 6:02 am - Vindaloo is an Indian dish of Portuguese influence that typically is associated with the state of Goa on India’s southwestern coast, but the curry is popular around the world. Made with pork, lamb or chicken, it’s notable for its vinegary tang, a generous dose of garlic and the spiciness of dried chilies.

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