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You Deserve a Good Lunch

NYTimes Dining and Wine - March 30, 2020 - 10:30am
Step away for half an hour today, if you can, and make yourself a turkey and apple sandwich, an easy pea soup or an omelet, using Jacques Pépin’s technique.
Categories: Food

What to Cook This Week

NYTimes Dining and Wine - March 29, 2020 - 10:30am
Pasta with white sausage sauce, a spicy white bean stew, kimchi soup are just a few of the very good things you can make this week.
Categories: Food

Finding Comfort in a Bottle of Familiar Wine

NYTimes Dining and Wine - March 28, 2020 - 5:30pm
In times of fear and anxiety, we find solace in foods that conjure up memories and emotions. Why not wines?
Categories: Food

Reinventing Easter, Passover and Other Holiday Meals in a Time of Limits

NYTimes Dining and Wine - March 27, 2020 - 5:00am
Americans of many faiths are busy adapting their plans for the coming holy days and observances to meet the constraints of the coronavirus crisis.
Categories: Food

The Best Canned Tomatoes

NYTimes Dining and Wine - March 24, 2020 - 10:09am
In a taste test conducted by Wirecutter and NYT Cooking, three American brands came out on top.
Categories: Food

A Cake to Bring Comfort (to Parents and Kids)

NYTimes Dining and Wine - March 24, 2020 - 10:07am
Amid school closures, canceled trips and uncertainty, head to the kitchen and bake.
Categories: Food

Spanish Broths for More Than Paella

NYTimes Dining and Wine - March 23, 2020 - 7:29pm
Aneto, from Barcelona, add more flavor to soups and stews.
Categories: Food

Japanese Food From a Swedish Kitchen

NYTimes Dining and Wine - March 23, 2020 - 7:28pm
“The Japanese Table,” a new book by a Swedish cook smitten with Japan, offers nourishing, small-scale ideas for dinner.
Categories: Food

Add a Sprinkle to Breakfast

NYTimes Dining and Wine - March 23, 2020 - 7:27pm
Lil Bucks, a sprouted buckwheat snack, adds a touch of flavor to granola, yogurt or salads.
Categories: Food

Meal Kits From the Chef Dan Barber

NYTimes Dining and Wine - March 23, 2020 - 7:26pm
The meals, which serve two to four, are available next week at Blue Hill at Stone Barns.
Categories: Food

A Handy Measure

NYTimes Dining and Wine - March 23, 2020 - 7:23pm
These shot glasses let you mete out precious liquors, and come in handy for baking projects.
Categories: Food

A Highly Adaptable Vegetarian Skillet Chili

NYTimes Dining and Wine - March 23, 2020 - 3:53pm
If you have beans and tomatoes, you’re most of the way to this simple meal.
Categories: Food

Dinner’s Ready

Planet Cheese - March 23, 2020 - 11:00am

In the Napa Valley, where we are sheltering in place, caterers are delivering cassoulet to people with deep pockets. The rest of us are plundering our pantries, gardens and freezers. Frankly, I’ve always enjoyed the challenge of making do in the kitchen. What tasty thing can I concoct from the bits and pieces? Being resourceful feels good, especially now. With my own hands, I can feed my household. I remember an elderly Italian friend who lived through the Second World War telling me that the rural people were better off than the city folks because the people in the countryside knew how to forage. Feeding yourself is a basic life skill, and this crisis is revealing that a lot of people can’t.

Kitchen staple: Barrel aged Greek feta

It’s likely you have all the ingredients for this Greek pasta frittata on hand. If not, substitute what you do have. The original recipe calls for egg noodles, but I use bucatini. Even a short pasta like penne would be fine. I have only made the dish with feta but use whatever cheese you have. Herbs are optional. Olive oil instead of butter? Sure. You can even make the dish with leftover spaghetti in tomato sauce. I learned that from Rosetta Costantino, with whom I collaborated on My Calabria. We had to delete the recipe from that book for space reasons, but I love it and include it below.

Feta and Pasta Frittata

Adapted from Vefa’s Kitchen by Vefa Alexiadou (Phaedon Press, 2009). Vefa Alexiadou is Greece’s Julia Child—a beloved television personality and cookbook author. She recently turned 87. I hope she knows how much comfort and sustenance her simple frittata recipe is providing right now. Toss a salad and dinner is done.

  • 5 ounces long dried pasta, such as bucatini

  • Olive oil

  • 6 large eggs

  • 9 ounces feta cheese, crumbled

  • 2 tablespoons thinly sliced fresh chives or other herbs, optional

  • Freshly ground black pepper

  • 1/3 cup unsalted butter, preferably clarified, or ghee

Bring a large pot of salted water to a boil over high heat. Add the pasta and boil until just al dente, about 10 minutes for bucatini. Drain, transfer to a bowl and drizzle with just enough oil to keep the noodles from sticking. Let cool slightly.

In a large bowl, whisk the eggs well. Add the pasta, cheese, herbs (if using) and pepper.

Heat a 10-inch nonstick skillet over medium heat. Add half the butter. When it melts and sizzles, add the egg /pasta mixture, spreading it evenly. Cook, adjusting the heat to prevent burning on the bottom, until the mixture is almost firm on top, 5 to 6 minutes. Invert onto a large plate. Add the remaining butter to the skillet. When it melts, slide the frittata back into the skillet and cook on the second side until crisp, about another 5 minutes.

Slide the frittata onto a cutting board and let cool for a few minutes. Cut into wedges and serve warm.

Serves 4

Frittata with Leftover Spaghetti

Cooking teacher Rosetta Costantino and her mother, Maria Dito, taught me this dish when we were testing recipes for My Calabria, a book about the food of their homeland. Whenever they have leftover cooked spaghetti, they repurpose it in a frittata, the spaghetti strands making graceful swirls on the surface. Add chopped ham, prosciutto or mozzarella, if you like.

  • 6 extra-large eggs, lightly beaten

  • 2 tablespoons finely chopped basil or parsley

  • 2 tablespoons freshly grated pecorino cheese

  • 1/2 teaspoon kosher salt

  • Freshly ground black pepper

  • About 1 pound of cold cooked spaghetti in tomato sauce (from 4 ounces of dried pasta)

  • 1 tablespoon extra virgin olive oil

Preheat the broiler.

In a large bowl, combine the eggs, herbs, cheese, salt and several grinds of black pepper. Stir in the leftover spaghetti.

Heat the olive oil over moderate heat in a 10-inch nonstick skillet. Add the egg mixture and distribute it evenly. Cook until the frittata has begun to firm and brown on the bottom, 3 to 5 minutes. Transfer the skillet to the middle rack of the oven and broil until the top of the frittata is firm, golden and puffy. If you’re not sure that it is fully cooked, make a small slit on the surface with a paring knife and look for runny egg.

Slide the frittata onto a cutting board and let cool for a few minutes. Cut into wedges and serve warm.

Serves 6

Categories: Food

Cook With Confidence

NYTimes Dining and Wine - March 23, 2020 - 10:35am
You don’t have to have all the ingredients to follow a recipe, or to make a great meal. Make the recipe your own.
Categories: Food

What to Cook This Week

NYTimes Dining and Wine - March 22, 2020 - 10:38am
Maybe this is the moment to experiment with fermentation: Get a sourdough starter going, for bread down the line, or consider making kombucha.
Categories: Food

A Boom Time for the Bean Industry

NYTimes Dining and Wine - March 22, 2020 - 4:14am
“It’s just shocking,” one bean supplier said. “I used to be the loneliest man at the farmer’s market.”
Categories: Food

Easy Recipes to Cook During Your Coronavirus Self-Quarantine

NYTimes Dining and Wine - March 20, 2020 - 9:36pm
Here are some simple dishes that can be made mostly with what you have on hand.
Categories: Food

Missing Ingredients? Ask Our Cooking Experts for Substitutions

NYTimes Dining and Wine - March 20, 2020 - 6:38pm
We are building a list of tips on how to get creative with ingredients you already have. Tell us what would help in your kitchen.
Categories: Food

Local Independent Restaurants May Not Survive the Coronavirus Pandemic

NYTimes Dining and Wine - March 20, 2020 - 5:53pm
Big chains seem equipped to weather the coronavirus shutdowns, but smaller businesses are scrambling for help from governments and customers.
Categories: Food

Got Potatoes and Tuna? You’re Most of the Way to Dinner

NYTimes Dining and Wine - March 20, 2020 - 3:30pm
Roasted potatoes, tossed with a brown-butter anchovy sauce and some canned tuna, make a hearty, rich and pungent main course.
Categories: Food