by Kate | Nov 3, 2018 | Featured, Milk Street Kitchen
At first glance there is nothing new about this sauce from Milk Street Kitchen. Heat fat, saute aromatics, add veggies, deglaze, add some other stuff, simmer while the pasta boils. And yet. I don’t know if it’s the cinnamon, or the way the flavors are...
by Kate | Sep 7, 2018 | Featured, The New York Times
I cannot begin to tell you how hard I fell for this. As promised it’s sweet and sour but also luscious without being unctuous. I followed the advice in the comments section and sauteed cubed eggplant in the same pan before adding the other ingredients, no need...
by Kate | Aug 29, 2018 | Cook's Illustrated magazine, Featured
Tomatoes get the lion’s share of attention this time of year, and rightly so, but let’s not forget how insanely delicious blueberries and peaches are right now. I’ve been a tad obsessed with blueberries in particular, eating half a pint every...
by Kate | Aug 26, 2018 | Featured, Milk Street: The New Home Cooking
It seems almost impossible not to make pesto in the summer when bouquets of basil are everywhere, screaming “pulverize me and toss me with fettuccine!” Before you know it we will be back to the tiny, pricey little boxes of the stuff so let’s get on...
by Kate | Jul 28, 2018 | Featured, The New York Times
As delightful as grilling is (and short-lived for those of us who live in colder climes) there might come a point in the season when you feel like you’ve done it all. You’ve ventured beyond hamburgers, brats and steaks to beer-can chicken, peaches, beef...
by Kate | Jun 3, 2018 | Featured
Another dish that somehow transcends the sum of its parts — with every bite you will wonder how steak, vegetables and mustard could synthesize into something so eye-rollingly delicious. Extra points for coming together quickly and even more for adaptability:...
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