Articles filed under Recipe
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Curly parsley is better than Italian flat-leaf. There, I said it.Apr 07, 2026 5:52 am - By the turn of the 21st century, contemporary cooking authorities had deemed the taste of flat-leaf parsley, also known as Italian, to be unquestionably better. But Emily Heil would like to posit something that might cause people to clutch their Le Creusets: Curly parsley is actually superior to its softer, more tender cousin.
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Spicy Lentil Soup is warm, bright and comforting all at onceApr 01, 2026 6:08 am - This recipe for Spicy Lentil Soup seems to bridge both winter and spring. With lentils and rice at its base, it’s filling and comforting enough for a cold day. But then comes the bright green puree stirred in at the end — a hit of freshness that feels unmistakably like spring.
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Cake baking fail? There’s a good chance one of these things went wrong.Apr 01, 2026 5:50 am - A botched cake is just as powerfully disappointing as a successful one is thrilling. There’s no such thing as a bad cake baker. Bad recipes? Yes. Bad habits? Surely. But no one is destined for permanent cake failure. Here are some potential issues to troubleshoot, as well as a few bonus tips to solve other common cake problems.
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Three lively, chillable wines to welcome springApr 01, 2026 5:07 am - With spring on the calendar and occasionally in the air, here are three lively, chillable and delicious wines to celebrate the season.
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2 little twists that make roasted carrots pop on an Easter tableMar 31, 2026 10:13 am - Roasted carrots are delightful served hot, warm or at room temperature. To make them extra special, top multi-colored varieties with a dollop of Spinach Parsley Pesto. These would be the perfect side dish for an Easter feast, Mother’s Day lunch or any gathering.
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Matzo brei is Passover comfort food fried up in a panMar 31, 2026 6:03 am - The traditional Passover food matzo brei (rhymes with fry) is essentially matzo fried with eggs, or scrambled eggs with matzo, depending on how you look at it. The holiday requires observant Jews to stay away from any leavened breads, so matzo, which is unleavened, becomes a staple.
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Spice up your grilled leg of lamb with a baharat marinadeMar 31, 2026 5:57 am - The Turkish blend baharat contains many of the spices Americans think of as “holiday baking spices,” including cinnamon, nutmeg, allspice and cloves, as well as dried mint. You can find premade versions, but it’s simple to make your own, as in this Grilled Leg of Lamb by Jessica Battilana.
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Instant Pot Jewish brisket adds sweet and savory flavor to Passover, or any holidayMar 31, 2026 5:29 am - In Jewish families, brisket is a tradition in and of itself. We’re talking tender, fall-apart brisket in an incredibly simple sweet and savory sauce. But food knows no religion. Some of my non-Jewish friends now include this Jewish Brisket on their Christmas and Easter tables.
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Greek avgolemono holds the key to creamy, dairy-free soupsMar 31, 2026 5:00 am - This riff on a lovely lemony Greek avgolemono soup is a meal in itself, hearty with chickpeas, orzo and vegetables in a dill-seasoned broth. It’s lightly creamy thanks to the classic technique of beating together eggs and lemon juice, which are then tempered with some of the warm broth and stirred into the pot to thicken the liquid and add citrusy brightness.
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It wouldn’t be Easter without family’s favorite pasta saladMar 27, 2026 8:38 am - Growing up, my grandfather made the same Easter spread every single year. The highlight for me was always the Creamettes, a name our family coined. At its core, it’s just a pasta salad (named after the brand). But when my grandfather made it, it felt like the most special thing on the table.