By Julia Moskin, The New York Times Welcome back to Five Weeknight Dishes. As the weeks wear on, I am missing so much food I would like to be eating — hot popcorn at the movies, ice-cold Caesar salad at a restaurant, fried oysters on a planned beach trip — that it feels right and necessary to indulge in small ways, like melted cheese. Related Articles The lightest, brothiest soup recipe for when you can’t eat another bite A Tangy Carrot Slaw recipe that’s fast, fresh and foolproof Three well-tested recipes you can make mom for Mother’s Day Roasted chicken makes everything better This 7-year-old just schooled us in baking The Market’s Spring Fling Cake I’ve reached the stage of...
Food impersonating other food is a dime a dozen these days: cauliflower rice, vegan burgers, nut cheese. I don’t have a problem with any of that. Live and let eat, I say. But once in a while, it’s nice to come across a dish that merely reminds you of something else — a whisper of a memory rather than a straight-on simulation. So, do you like pancakes with maple syrup? Good, because then you’re going to love this Sour Cream Maple Cake With Maple Buttercream Frosting. The cake comes together in minutes in a single bowl, which you can clean out and use to make an equally speedy frosting. The cake is lofty, tender and golden. Despite the inclusion of...
Every fall, the sight of winter squashes in all their glory — stacked in bins at the supermarket, arranged in piles at the farmers market — brings me a shiver of joy almost as invigorating as the realization that I can finally turn on the oven at any time of day without worrying it’ll overheat the house. Roasting is my preferred way to cook so many vegetables, and these babies are no exception. My favorite varieties are the drier, firmer ones such as kabocha, acorn and red kuri, partly because they turn so nutty and caramelized in the oven, but also because they soak up sauces so nicely. A bonus: You don’t have to bother peeling them, because roasting turns...
Lasagna is like pizza: Even when it’s bad, it’s good. With pizza, the saying goes, it’s still melted cheese on warm bread. With lasagna, sub in warm noodles for the bread, and you’ve got the same idea. What could be wrong with such bubbly goodness? Related Articles Scary-good Frankenmuffins taste like bananas 5 dirtbag camping recipes inspired by Colorado Get Cooking: Colombian exchange offered us the potato The secret to a deeply flavorful vegetarian soup: Dried porcini mushrooms A 25-minute turkey kebab recipe that delivers big flavors on busy nights That doesn’t mean there aren’t better and worse lasagnas, of course. You can make your own pasta dough, labor over the sauce and fillings, and use the best possible cheese...
