Food & Nutrition

This garlic Parmesan roasted broccoli is a delicious side dish with broccoli tossed in olive oil, garlic, Parmesan cheese and a drizzle of lemon juice. I’m a big fan of all things crispy and this applies especially to vegetables because let’s face it, they can be pretty boring. When it comes to picking a favorite way to eat broccoli, roasted broccoli is probably the best broccoli I’ve tasted. I made this discovery a while back with this air fryer garlic Parmesan broccoli. So today we’re making some garlic Parmesan roasted broccoli with a sheet pan in the oven. The broccoli is oven-roasted at high heat until tender and nicely browned around the edges. What we’re looking for are delicious crispy tips that are pretty hard to resist. We’re tossing the broccoli in some olive oil, f...

In the throes of the pandemic sourdough craze, while thousands of hobby bakers were puzzling over what to do with yet another loaf of bread, Caroline Schiff was thinking way outside the sandwich. The executive pastry chef of Brooklyn’s Gage & Tollner was experimenting with sourdough’s exciting complexity in brownies, and its crunchy potential in streusels—landing on the notion that the technique deserves a place in the canon of desserts. Her experiments turned into The Sweet Side of Sourdough, a cookbook that arrived just as many of us were puzzling at the sourdough starter in the back of the refrigerator and wondering how many boules and pizzas we’d have to plow through in order to keep it alive for another winter. The book proves that sour...

This copycat Olive Garden creamy slow cooker chicken gnocchi soup with perfectly seasoned chicken and pillowy-soft potato gnocchi is pure comfort food. Serve with some crusty bread to keep warm on a cold day. Today we’re making a cozy slow cooker chicken gnocchi soup inspired by the famous classic from Olive Garden. It’s packed with tender veggies, flavorful chicken and soft, airy potato dumplings in a velvety cream-based soup to give you a warm bowl of goodness. Like most slow cooker soups, this gives you the flavor of all-day simmering without the hassle of standing over the stovetop for hours. So if you enjoy slow cooker soups, try this slow cooker creamy tortellini soup, beef stew, white chicken chili, pasta e Fagioli, or cream cheese and potato soup. But back to the recip...

Chill Your Cheddar. Your Salad Will Thank You. A skilled cheesemonger will tell you without flinching that eating cold cheese right out the fridge is a very bad idea. We’re so often advised to remove those wedges from the refrigerator an hour before serving them because, when cold, the texture of Stilton or Manchego is too firm and the flavor too subdued for our hardworking little flavor buds. I believe in all that, especially when it comes to putting together a good cheese plate for a crowd, or even solo enjoyment. When cheese gets closer to our body’s temperature, its unique aromas bloom, and its texture can soften and become spreadable, not only on a cracker but also on our palate. A Gruyèr...

This slow cooker three packet roast is one of the simplest roasts to throw together for delicious and tender, fall-apart meat. Serve with some carrots and potatoes for easy, comfort food. Today we’re making a slow cooker three packet roast that packs a whole lot of flavor for a humble six ingredients recipe. It’s a little bit easier than Mississippi pot roast and definitely easier than your more traditional slow cooker pot roast. Why is it called three packet roast? Because three packet roast, also known as three envelope roast is basically just that, a cut of chuck roast seasoned with three envelopes or flavor packets. The secret is the variety of intense flavors packed into these packets: ranch dressing, Italian dressing and brown gravy. All the flavors that make each and e...

I first got to know Diné (Navajo) chef Freddie Bitsoie through his writing back in 2017 when we’d both contributed essays to America: The Cookbook. His contribution was beautiful, tackling the sound of salt sprinkling on foil and his memories of his grandmother Mary, who cooked on a woodburning stove in Cajon Mesa, Utah. Later, when we were both on a panel about American food, I learned that Bitsoie was a Le Cordon Bleu–trained chef with a degree in anthropology who had spent nearly a decade cooking with Indigenous, Native American, and First Nations culinarians across the continent. (I also learned that he was hilarious.) The next time I went to Washington, DC, I made sure to eat at Mitsitam Native Foods Cafe, the restaurant he runs inside the ...

This family favorite, kid-friendly bacon cheeseburger tater tot casserole has all the fun flavors of a bacon cheeseburger in casserole form. It can be made ahead and refrigerated or frozen for later. Casseroles are such dependable big meals for families or for having leftovers for days so you can be lazy throughout the week. We’ve enjoyed meatball pasta bake, sour cream beef noodle casserole, spinach and artichoke ravioli bake and a chicken Alfredo pasta bake for other warm and comforting big meals. This bacon cheeseburger tater tot casserole is a fun one, with all the flavors of a bacon cheeseburger like hamburger, crumbled bacon and cheddar cheese in casserole form with crispy tater tots. It’s sure to become a family favorite and is so versatile, it can be made ahead of time...

When added to any cooking equation, puff pastry brings the party. It’s the crux of extravagant dishes with poetic and fanciful titles like vol-au-vent (“gust of wind”) and mille-feuille (“thousand-sheets”). An extra layer of special that puffs and shines and brings your dish—and with it, your shindig—to life. You might think pulling off something as light as a gust of wind is out of your grasp, but rest assured, even the professionals working behind the scenes at the fanciest of restaurants use the frozen stuff. So what is puff pastry exactly? It’s a laminated dough, meaning it’s made by stacking (laminating) myriad sheets of dough and lining the layers with butter. The effect, as you know: crispy, flaky bliss. Making puff by hand is a triumph i...

The chewing sounds were deafening—at least relative to the calm outside the 6th-century Buddhist monastery Hwaeomsa (화엄사), located in the foothills of Jirisan mountain in Korea’s Jeolla Province, a four-hour drive south of Seoul. Among the chomping (and the occasional slurp) is where I found myself on a recent morning this fall. I had traveled to Hwaeomsa with my Koreatown coauthor, Deuki Hong, and photographer Alex Lau to get a sense of how Korea’s ancient temple cuisine is prepared honestly and spiritually as a culinary practice in a workaday temple of more than 30 practicing monks and nuns—and the occasional Korean visitor looking to unplug from the daily grind. Part of this discovery was standing in the corner of a spotless dining hall at 5:...

When Dorie Greenspan set out to write Baking with Dorie, she hoped that it would be an ode to savory baking—all the cheddar-scallion scones and party quiches she loves to bake at home. But the endeavor turned out to be a slippery slope. With a swap of pastry tips, the choux pastry used for gouda gougères could so easily make long, twiggy Pocky sticks dipped in matcha glaze. And the dough for a brioche sandwich loaf could so easily spiral itself into cinnamon sticky buns. And would it really be a Dorie Greenspan book without some chocolate-studded shortbreads and jam-filled thumbprint cookies? A few years after talking cookies and Julia Child with Greenspan on the TASTE Podcast, I asked her a few questions about the riffable nature of baking an...