19 Recipes Our Food Staff Cooked on Repeat in 2020 - The New York Times |
- 19 Recipes Our Food Staff Cooked on Repeat in 2020 - The New York Times
- 11 of the Best Cookbooks for Every Type of Cook | Wine Enthusiast - Wine Enthusiast Magazine Online
- Healthy cooking for the whole family | Lewiston Sun Journal - Lewiston Sun Journal
- Cooking up help for the needy - Portland Press Herald - pressherald.com
- Learn the art of home cooking from the world's best chefs with launch of new online platform YesChef - Yahoo Finance
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19 Recipes Our Food Staff Cooked on Repeat in 2020 - The New York Times Posted: 16 Dec 2020 08:28 AM PST  At the end of each year, Spotify releases personalized lists of the songs and artists that users listened to most over the last 12 months. There's no algorithm to count exactly how many times the Food staff made the recipes below in 2020, but consider it the NYT Cooking version of the streaming giant's end-of-year recap. Among the greatest hits: cheesy pan pizza, Momofuku bo ssam, and, of course, the year's sleeper hit, Mark Bittman's No-Knead Bread. (View our collections of the best of 2020 including Our 50 Most Popular Recipes of 2020, Our 50 Most Popular Vegetarian Recipes of 2020 and Our 50 Most Popular Desserts of 2020) The songs that got me through the year were beans and garlic toast in broth and kale sauce, which I used to dress pasta, poach eggs, layer in lasagnas or surround with soft polenta. And every time I made sprouts, or had some crunchy vegetables like fennel or cucumber around, I made Eric Kim's delicious muchims plus a little pot of rice. TEJAL RAO I typically add seared scallops to this very substitute-friendly farro salad by David Tanis, though it's comfortably filling on its own. The heartiness of the vinaigrette and farro combination is what gives this dish a stand-alone quality. If you're trying to add more veggies to your diet, this is a simple and flavorful way to start. DAVID LOOK Recipe: Farro Salad Bristol Bay sockeye salmon has been our go-to dinner once or twice a week. I usually put it skin side down in a hot cast-iron skillet. And with a nod to J. Kenji López Alt, though I did not need him to tell me this but it was nice to be validated, I trowel some mayonnaise over the flesh side and run it under the broiler. A couple of sides, candlelight and a nice pinot noir make it dinner. FLORENCE FABRICANT I make batches of Samin Nosrat's dressing all the time and keep it in Mason jars in the fridge. I use it on greens and steamed vegetables. Also, I perfected caramel making a lot of these apple crisps over the fall and will continue to make them through the winter. Sometimes I just make the caramel and let everyone dip in apple slices. Or put it on ice cream. Don't judge. It's a pandemic. KIM SEVERSON Recipe: Via Carota's Insalata Verde | Skillet Caramel-Apple Crisp In early April, I thought it'd be easier to make David Tanis's homemade pita bread than to make a grocery store run. It was less stressful than going out and the process of kneading and shaping the dough, then watching it puff in the oven was therapeutic. I've been turning them out ever since. GENEVIEVE KO Recipe: Homemade Pita Bread The recipe I've made most is Jim Lahey's no-knead bread, adapted by Mark Bittman. We barely kept bread in the house before the pandemic and now my kids expect to have homemade bread on hand at all times. Alison Roman's baked ziti has also been in regular rotation as it's one of the few dishes everyone in the house will eat, and it's one of my daughter's favorites. KIM GOUGENHEIM Recipe: No-Knead Bread | Baked Ziti Tejal Rao's version of pan pizza turned out to be a perfect-size dinner for my family of three, and mixing the dough in the morning gave us something to look forward to through some very long days. JULIA MOSKIN Recipe: Cheesy Pan Pizza Like many of us, I've spent much of the year working from home with little kids in the house, so I've relied on my trusty old slow cooker to do the grunt work while I hide away in my office (ahem, playroom) hunched over my laptop. Three recipes I turned to again and again are Sam Sifton's Mississippi roast (also great with pork shoulder) and Sarah DiGregorio's white chicken chili as well as her salsa verde chicken. Also a household favorite: Ali Slagle's cheesy spicy black beans. Not a slow cooker dish, but ready in 15 minutes and endlessly adaptable. MARGAUX LASKEY I noticed a pattern this year. On weeks that I had a batch of Genevieve Ko's whole grain banana yogurt muffins ready in the freezer to quickly reheat, I was 83.6 percent less likely to have a meltdown because, say, the baby managed to eat some dog food while I was trying to write an email. EMILY FLEISCHAKER I have been cooking Marcelle Bienvenu's jambalaya regularly since the pandemic began. It calls for diced tomatoes, making use of those cans I stocked up on earlier this year, and it is quick and endlessly adaptable. Her recipe calls for shrimp, ham and sausage for the proteins, but I often just use smoked sausage or a mix of andouille and smoked sausage. I added the last bit of turkey breast from Thanksgiving to the last batch I made. I've also been obsessed with ramen eggs this year. I always forget to bring my eggs to room temperature before boiling so they're slightly more underdone than they're supposed to be. But I am now trying to follow Ivan Orkin's path, using his half-cooked eggs recipe from "Ivan Ramen." SARA BONISTEEL Recipe: Jambalaya | Half-Cooked Eggs I probably make Grace Lee's kimchi fried rice every other week, and I'll never get tired of it. When I cook a big pot of rice, I double it and save half to make that recipe — and when I order takeout, I always get extra rice for the same purpose. I nearly always keep potatoes on hand, and this year, I found myself using them in Tejal Rao's aloo masala, a recipe as flavorful as it is forgiving. KRYSTEN CHAMBROT Recipe: Aloo Masala  |
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11 of the Best Cookbooks for Every Type of Cook | Wine Enthusiast - Wine Enthusiast Magazine Online Posted: 16 Dec 2020 04:16 AM PST Do you periodically wander into your kitchen, stare moodily at a can of chickpeas and wonder, "Am I really expected to prepare another meal?" If so, you're not alone. The New York Times columnist Tejal Rao explored cooking fatigue in her November 10 article, "For Home Cooks, Burnout is a Reality this Holiday Season." Eight days later, Quartz linked rising sales of prepared foods with Americans' collective weariness toward the drudgery of mealtimes. "In theory, I love to cook. But I am so, so sick of cooking," Helen Rosner wrote on Nov. 25 in The New Yorker. There are many pressing global issues, but mealtime fatigue is a persistent, everyday adversary. Fortunately, cookbooks are one of the best lines of defense. Whether you're a seasoned chef bored by the monotony of home cooking, or a novice wildly intimidated by the idea of fixing multiple meals a day, there's a cookbook that can inspire your process. Here are 11 of our favorite options for every type of cook.  Salt Fat Acid HeatPerfect for anyone who wants an encyclopedic reference to become a smarter, more strategic cook, Samin Nosrat's best-seller demystifies the science of what tastes good and why. It's the ultimate touchstone for new and experienced cooks. There are tips on how to balance flavors and textures, and a knockout yogurt-marinated roast chicken, all written in Nosrat's charming, accessible style. Instead of glossy photographs, this workhorse has illustrations and infographics. For instance, there's a pesto pie chart to help you know how to swap in different greens or nuts to your next sauce, and a flowchart to decide what recipe to make on a given night. $34.50 Bookshop.org Vietnamese Food Any DayPreparing multiple meals day in and day out can exhaust even the most dedicated home cook. Few books are better for weekday warriors than Andrea Nguyen's Vietnamese Food Any Day. The James Beard Award-winning author and teacher creates recipes with short yet mighty shopping lists to deliver meals like char siu chicken, umami garlic noodles and Viet Cajun seafood boil, all in 45 minutes or less. Those with holiday leftovers or access to a great butcher should check out her smoked turkey pho, made with one turkey thigh instead of the traditional chicken. $22.99 Bookshop.org Six SeasonsEven farmers market devotees need inspiration sometimes. For vegetable-centric (though not necessarily vegetarian) cooks hungry for fresh ideas, there's Joshua McFadden's Six Seasons. McFadden, the chef at Ava Gene's in Portland, Oregon, advocates two additions to the four seasons: spring, early summer, midsummer, late summer, autumn and winter. With creative ideas for everything from juicy corn and tomatoes, to thick-skinned, cool-weather onions and rutabagas, McFadden's recipes make even the humblest vegetables shine. $36.80 Bookshop.org ZaitounYasmin Khan's celebration of Palestinian recipes and culinary traditions provides the sort of immersive experience that usually requires several weeks of travel. It offers clearly written, engaging recipes like zaatar-spiced roast salmon, eggplant chickpea salad, and seared halloumi with oranges, dates and pomegranates. The book also provides thoughtful reporting and photography from Khan's experiences of cooking and eating among Palestinian communities. She divides the culinary approaches into three traditions: traditional Levantine cuisine of the Galilee, the bread and meat-based West Bank, and the spicy, seafood-centric fare of the Gaza Strip. $27.55 Bookshop.org The North End Italian CookbookWant to learn how to make lasagna, minestrone and pork chops pizzaiola-style like the Italian-American grandmother you may have never had? Pick up a copy of Marguerite DiMino Buonopane's best seller, now in its sixth edition. This isn't a glossy travelogue disguised as a cookbook, where photos of rolling Tuscan hillsides or Sicilian beaches outshine the recipes. Instead, Buonopane's friendly prose outlines everything from an excellent red sauce recipe to vinegar peppers and pizza dough. There's also celebration-worthy osso bucco or seafood imbottito, and less pricey cousins like lobster fra diavolo, made with castaway parts sold at fish markets at a fraction of the cost of whole lobsters. $23.87 Bookshop.org Dinner in an InstantIf you have an Instant Pot or other multi-purpose cooker, there's no better companion than this 75-recipe collection by New York Times columnist Melissa Clark. Baby back ribs with tamarind glaze, shakshuka, butter shrimp and more are explained carefully in this exceedingly practical book, as are options for gluten-free, vegetarian and other diets. Clark also provides inventive uses for equipment like how to cook multiple components of a dish simultaneously via the steamer rack or to prepare custards and other delicate desserts by reimagining the device as a hot water bath. $20.24 Bookshop.org The Jemima CodeContextualize U.S. culinary traditions and conversations with Toni Tipton-Martin's James Beard Award-winning work that surveys some 150 cookbooks by Black authors. From an 1866 "Domestic Cook Book," to 20th- and 21st-century works by Edna Lewis and Jessica B. Harris, Tipton-Martin explores how Black cooks and food writers have shaped the U.S. culinary landscape with photography, annotated excerpts and recipes. $41.40 Bookshop.org Around My French TableFrancophiles will delight in the elegant, accessible recipes in this book by Dorie Greenspan, a U.S. expat whose passion for Paris is irresistible. Even the simplest dishes are chic, like Hélène's all-white salad, a combination of apples, celery, cabbage and mushrooms in a yogurt dressing. Heartier fare like roast chicken, boeuf daube and hachis parmentier, or Alsatian shepherd's pie, are explained thoughtfully and contextualized in Greenspan's engaging voice. Don't sleep on the showstopping stuffed pumpkin, for which Greenspan offers an array of variations, including a meatless option. $38.64 Bookshop.org Vegetable Kingdom"I refuse to call this 'mushroom bacon,'" Bryan Terry writes in the headnotes to a recipe for marinated trumpet mushrooms. "Let it be what it is: Delicious!" Anyone looking to expand their vegan repertoire will appreciate Terry's enthusiastic approach to seasonal cooking, which features influences from across Asian and African diasporas. The dishes and approaches are slightly aspirational (who doesn't want to be the sort of person who goes to the farmers market each Saturday and make sunchoke cream with their young children on Sunday afternoons?). But they're also versatile, spanning easy carrot coconut soup and special occasion-worthy barbecue tofu wrapped in collards. $27.60 Bookshop.org Indian-ish"Can you chop vegetables?' writes Priya Krishna in the introduction to this engaging collection of recipes. "You can make Indian food!" Many recipes are adapted from her Indian-American upbringing in Texas. Perfect for home cooks and busy weekdays, the book includes crowd-pleasing caramelized onion dal, and a saag paneer-esque dish made with supermarket spinach and feta. She breaks down the differences between popular South Asian spice blends and lentils, and also shares her mother's handy flowchart for approaching Indian flavors. There's also practical advice for cooking cook rice, white quinoa and potatoes either by stovetop or microwave. $25.76 Bookshop.org In Bibi's KitchenAn antidote to the isolation of quarantine, this book features recipes by grandmothers who hail from eight African countries that touch the Indian Ocean and it explores how food connects us to other places and people. The grandmothers, or bibis, provide adept instruction for everyday soups, breads and special-occasion meals. They offer substitutions for ingredients that may be difficult for some home cooks to find. In short interviews throughout the book, they describe how food connects them to their families, friends and homelands. With moving testimonials and photography alongside easy-to-follow recipes, it's the rare cookbook that's equally at home on a kitchen counter or coffee table. $32.20 Bookshop.orgPublished on December 16, 2020 Topics: Shop
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Healthy cooking for the whole family | Lewiston Sun Journal - Lewiston Sun Journal Posted: 17 Dec 2020 02:00 AM PST Pork Casserole for slow cooker or Dutch Oven Start this one early in the day, your house is going to smell great and dinner will be done when you are ready to eat! Ingredients: 1 tbsp vegetable oil 1½ lbs pork shoulder steaks, cut into large chunks 1 onion, chopped 1 leek, chopped 1 carrot, chopped Herbs- 2 bay leaves, 3 sage leaves ,and 4 thyme sprig 1 chicken stock cube 2 tsp Dijon mustard 1 tbsp cider vinegar 2 tsp cornstarch 1 tbsp honey Directions: 1.Heat your slow cooker or dutch oven. Drizzle the oil in a wide frying pan ( if using dutch oven do all the steps in it) over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat – you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. 2. Add the onion and leeks to the frying pan and cook for a few minutes, until they soften. 3. Add a splash of water and scrape any tasty bits from the bottom, then put everything into the slow cooker. 5. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. 6. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs. 7. About a half hour before time to serve: In a saucepan, mix the cornstarch and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 1/2 more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve over egg noodles or with mashed potatoes. Or add red bliss potatoes into the pot at the beginning to cook with the stew. Comments are not available on this story. filed under:
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Cooking up help for the needy - Portland Press Herald - pressherald.com Posted: 16 Dec 2020 09:24 AM PST 
Randy Olsen, co-founder of Maine Meals Assistance, loads up deliveries of home-cooked meals he distributes to the needy. The new organization has amassed dozens of volunteers covering communities from Eliot to Belfast. Courtesy / Kristen Harris SOUTH PORTLAND — An effort by two area residents who wanted to help feed the hungry has evolved into a network of dozens of cooks, food donors and drivers preparing and delivering homemade food throughout at least six Maine counties. The program has expanded to include a new team that just started serving South Portland last week. Volunteers have been cooking and delivering meals for Maine Meal Assistance since this spring, but the network started as a Facebook group created by Randy Olsen, of Westbrook, and Kristen Harris, of Scarborough, back in September. The Facebook group has amassed so many members – 620 recipients and volunteers so far – that Olsen said he has to keep the group private, meaning people can view, but not post, to avoid being overwhelmed. Many of the cooks, Olsen and Harris said, are former chefs, producing restaurant-quality meals and items ranging from soups to desserts. Maine Meal Assistance is now delivering more than 300 meals per week, and both Olsen and Harris said they think that number will grow. 
Kristen Harris, co-founder of Maine Meal Assistance, stands in front of a chest freezer containing frozen home-cooked meals she is helping distribute to the needy. Courtesy / Kristen Harris It started in July, when both the network's founders, who had never met, first communicated through Coronavirus Community Assistance, a Facebook page that sprang up earlier this year in response to the pandemic. "We could see a lot of people who were food insecure," Harris said. Harris, a sales manager for Midwestern Pet Foods, said she travels across the state for her job, and wondered if she could deliver meals to people who needed them at the same time. Olsen, a newspaper and magazine delivery contractor, agreed to help prepare and deliver meals, but gave Harris the credit for the initial food deliveries. "She's got the biggest cooler I've ever seen," Olsen said. Harris said it didn't take long before friends and other contacts through Facebook began offering to help. "It just kept on growing and growing," she said. Olsen and Harris said the Facebook group serves as the hub for volunteers, with 115 cooks preparing about 325 meals per week. Every other Sunday, Olsen said, Maine Meal Assistance gets deliveries of food donated from businesses and food pantries in the area. "Just last Sunday, we must have had hundreds of pounds of food," Olsen said. Olsen and Harris said the volunteers come from and serve communities as far south as Eliot and as far north as Belfast, and the network is growing. Just last week a new team in South Portland got to work, led by Sari Greene, the founder of South Portland Community of Kindness, another Facebook group with 2,000 members. All offered to help with tasks ranging from food delivery to shoveling snow. Greene said she heard what Maine Meal Assistance was doing, and mobilized her group to help. "I put one post on the Community of Kindness page and within two days, we had 33 cooks," Greene said. 
Home-cooked meals prepared by SoPo Cooks, a team in South Portland delivering meals to the needy in the greater Portland area for Maine Meals Assistance, a new nonprofit network helping to feed the hungry. Courtesy / Kristen Harris Greene said the local team, which she has nicknamed "SoPo Cooks," is also made up of drivers and donors offering food to the cooks. Just last week, Greene said, her team delivered meals to 17 households alone. "I definitely would expect that (number) to rise," she said. Melanie Thomas, 47, a disabled single mom living in subsidized housing in Cape Elizabeth, said she and her family have enjoyed soups, meatloaf, lasagna and other homemade food, thanks to the network. She called the deliveries, which she receives once a week, "just a home-cooked meal, and there's love in it." She added the meals often come with handwritten notes, complete with smiley faces, that provides more than just hot food. "Sometimes we all need that," she said. "It's something to look forward to." Sean Murphy 780-9094 Email: [email protected] Comments are not available on this story. filed under:
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Posted: 16 Dec 2020 10:31 AM PST Thirteen world-renowned chefs announced, with first classes from Nancy Silverton, Edward Lee and Erez Komarovsky available and more coming 2021 TEL AVIV, Israel, Dec. 16, 2020 /PRNewswire/ -- Launching today, YesChef (https://yeschef.me) – A new online education platform dedicated to cooking - lets anyone learn the art of home cooking from the world's greatest chefs. In its first release of online classes, Michelin-starred chef and baker Nancy Silverton teaches her unique California-meets-Italy cuisine, James Beard award-winning author and chef Edward Lee teaches his Korean-infused Southern cuisine, and the "Godfather" of Israeli gastronomy, chef and baker Erez Komarovsky teaches modern Middle-Eastern cuisine. More classes coming throughout 2021, from chefs Narda Lepes, Sean Brock, Pía León, Virgilio Martínez, Kwame Onwuachi, Nina Compton, Francis Mallmann, Asma Khan, Dario Cecchini and Chris Bianco.  "I think YesChef is providing - probably for the first time, ever - the ideal conditions for learning the art of cooking online," said Sean Brock. "YesChef lets me take students to my favorite places - including my home kitchen - and teach my food through storytelling," said Nancy Silverton. The pandemic has accelerated consumer adoption of online learning, as everyone, everywhere is looking to access meaningful experiences from home. Tapping into this fast-growing market, YesChef delivers a unique combination of globe-trotting, inspirational storytelling, with hands-on learnings inside a food-centric experience, to let the user feel like they're with the chefs at home. Unlike other educational offerings online, YesChef is the first premium platform dedicated to the art of home cooking, with video classes that fuse documentary storytelling with a practical, immersive experience, to deliver a totally new kind of cooking education that uses inspiration to power education. "We work closely with each world-renowned chef, to develop a unique class that lets the chef impart their perspective, their story and their knowledge to create an entirely new way to learn how to cook the best food in the world at home. YesChef is on a mission to bring the best of the world of food into your home," said Steve Avery, YesChef founder and CEO. Starting with an inspirational, documentary story before going into their home kitchen across a dozen deep-dive lessons, every 5-hour long class takes you on a culinary journey with the chef, to teach a lifetime of knowledge with access to the fundamentals, secrets, and dishes that made each one famous. Every class covers a broad range of recipes, techniques, and inspirations, and includes a step-by-step guided experience, detailed recipes, and unlimited access from any device. "As a passionate home cook, I've spent years frustrated by the exhausting online cooking experience that home cooks endure," says YesChef Founder and CEO, Steve Avery "Our vision is to let anyone learn how to cook the best food in the world at home, from the world's most inspiring chefs." YesChef is available with an All-Access membership for $180/year, or $460 for a Lifetime membership and includes:
YesChef is available now at www.yeschef.me Brand Assets: Courtesy of YesChef Follow YesChef at: YesChef first classes now available with world-renowned chefs:
YESCHEF'S MISSION STATEMENT: YesChef was founded by entrepreneur Steve Avery on the belief that anyone can learn how to cook, and everyone deserves access to the best possible teachers. Unlike other disciplines, cooking is a skill that can be cultivated virtually. When taught through the right delivery system and by the right people, almost anyone can learn to master home cooking. YesChef is committed to engaging the best names in culinary and creating the richest possible user experience with an immersive, interactive, intuitive platform that draws students in, exposes them to the larger world of food, and lets them bring that world home to share with their family and friends. Photo - https://mma.prnewswire.com/media/1387469/YesChef_classes.jpg  View original content to download multimedia:http://www.prnewswire.com/news-releases/learn-the-art-of-home-cooking-from-the-worlds-best-chefs-with-launch-of-new-online-platform-yeschef-301194438.html SOURCE YesChef  |
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