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Fish cakes and Birmingham greens a perfect pairing with plenty of history

By MARCUS SAMUELSSON
Feb 17, 2026 6:07 am - Here's a recipe for fish cakes and a green salad that was a hit at the Harlem EatUp! festival. The recipe, which comes from Marcus Samuelsson’s cookbook “The Rise,” features turnip and mustard greens, a staple in African American homes for centuries.
This dan dan noodle salad will make you want to linger at the table

By G. Daniela Galarza
Feb 17, 2026 5:42 am - This vegetarian version of dan dan noodles transforms the fiery Sichuan dish typically made with meat into a vegetable-forward salad. Adapted from “Linger” by cookbook author Hetty Lui McKinnon, the recipe takes no more than 30 minutes to put together thanks to fresh or frozen ramen noodles and a speedy dressing.
This roasted cauliflower with white bean puree renewed my cooking joy

By Aaron Hutcherson
Feb 17, 2026 5:15 am - This vegetarian main features roasted cauliflower florets seasoned with smoked paprika atop a bed of garlicky white bean puree. It’s finished with a punchy herb sauce that ties everything together for a restaurant-quality dish.
What’s the best cheese for mac and cheese?

By Aaron Hutcherson
Feb 17, 2026 5:00 am - Generally speaking, the cheese you mix with your mac is a matter of personal preference. However, the main characteristic you want to consider is how smoothly a cheese melts into a sauce.
One go-to, many dishes: Easy weeknight sopes start with tried-and-true Skinny Pizza Dough

By Biz Velatini
Feb 11, 2026 5:41 am - Biz Velatini’s Skinny Pizza Dough is a no-brainer for quick weeknight dinners and lighter homemade pizzas, but it can also be the foundation for so much more. In this collection, that same simple, reliable dough transforms into crispy-edged chicken chorizo sopes — proof that one good recipe can open the door to an entire lineup of meals.
Gently sweet and pretty in pink, this panna cotta spreads the love

By Ellie Krieger
Feb 11, 2026 5:38 am - These pale pink cups of cardamom-scented panna cotta are showered with pomegranate seeds and chocolate shavings. Made with milk and yogurt rather than cream, they have a lovely, light texture.
Whole kernels make buttermilk cornbread even more perfect

By Don Mauer
Feb 11, 2026 5:35 am - The preparation and the cast-iron skillet are a big part of what has always made this cornbread so delectable. Now, to make it even better, Don Mauer adds a can of sweet, whole-kernel corn.
Canned beans, frozen fruit and other healthy store-bought shortcuts to love

By Olga Massov
Feb 11, 2026 5:31 am - Having a few prepped or quick-cooking store-bought ingredients on hand can help you handle dinner on busy weeknights. Here are some favorite readily available options that are healthy and minimally processed.
What is Southern food? A new cookbook challenges our assumptions.

By Aaron Hutcherson
Feb 10, 2026 5:50 am - Pilau is a classic rice pilaf from the Lowcountry, and this one features shrimp, tomato and bell pepper. “Shrimp rice or shrimp pilau is one of the most popular dishes of the South, born of the collision between the colonizing French kitchen and the exiled cuisines of West and Central African peoples,” Michael W. Twitty writes in “Recipes From the American South.”
Braised celery is the star of this rich Persian stew

By G. Daniela Galarza
Feb 10, 2026 5:18 am - Traditionally, this Persian celery stew contains lamb or beef, but this vegetarian variation features borlotti (cranberry) beans. Celery, typically overlooked among vegetables, shines in this dish, lending it satisfying heft and surprising, aromatic brightness.

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