Food
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To feed a crowd for Easter brunch, bake your eggs. Two chefs offer their recipes
Mar 28, 2024 10:34 am - Cooking breakfast for a crowd is no fun when you have to stress over how people like their eggs. So this year for Easter brunch, bake your eggs instead. Try a sheet-pan version of shakshuka or the Midwestern staple strata.
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Joy of the freezer: Last year’s produce can create these dishes for a sumptuous spring mealMar 28, 2024 10:34 am - March was once known as the hungry month because preserved food would be running low. Refrigerated shipping changed all that. Now, you can preserve fresh seasonal food in the freezer, which I turned into spring vegetable risotto with greens, cheese-stuffed chicken and triple-berry crumble.
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How to make an Easter ham last all week
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Thank Edna Lewis for these beautiful baked beans
Mar 28, 2024 6:00 am - This veganized version of Edna Lewis’ baked beans recipe from her classic “The Taste of Country Cooking” uses onion and tomato for a touch of sweetness and the Instant Pot for speed.
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Salute spring’s arrival with lamb chops over a minty pea purée
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White Negronis might not be white, but they’re always delicious
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At local pizza places, costs are taking a larger share of the pieMar 26, 2024 12:18 pm - The price of nearly everything that goes into making a pizza — from cheese, tomatoes and flour to boxes and wages — has gone up since the pandemic, making it a challenge for local restaurateurs to find that profit margin sweet spot.
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Roast canned tomatoes for a savory red pesto to toss with pasta
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Broiled oranges with ice cream are a modern twist on a diner classic
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Omani-style chickpeas are a buttery, garlicky weeknight treatMar 21, 2024 6:00 am - New to my list of late winter comfort foods is this bowl of warm, saucy, garlicky, buttery chickpeas. Known as dango in Oman, this version was adapted from the recipe in Rose Previte’s “Maydan: Recipes From Lebanon and Beyond.”