Don’t let the grocery store fool you—asparagus has a season (and it’s not the middle of August). Spring is prime time for these green stalks, when they’re at their bright, perky, taut-skinned best. If you’re grilling, roasting, or steaming asparagus, or otherwise planning to serve them whole, look for thick spears. The ratio of fiber … Read more
When real estate agents talk about luring potential buyers at an open house with the smell of baked goods, they’re probably referring to banana bread specifically. Banana bread in the oven smells like comfort, like the very notion of home itself (as seen on TV, with a sleepy dog and flowers in the front yard). … Read more
There is literally nothing better than a big bowl of golden chicken soup. It cures everything and is a universally comforting dish. I gave birth to my oldest in the spring, during Passover, so I lived off of chicken soup. It was something I looked forward to daily, giving me the nourishment and comfort I … Read more
For my birthday last year, deputy food editor Hana Asbrink made a large pot of rosé tteokbokki, a cream-drunk version of the popular Korean rice cakes. Hana’s skillet was crowded with cylindrical rice cakes, pinkie-size hot dogs, and hard-boiled eggs. I squealed. I packed some deli containers to bring home, promising Hana I’d share it … Read more
The Siesta is a citrusy, tangy tequila creation that’s “here to raise you from the dead of winter,” says former drinks editor Alex Delaney: “To shout through a bullhorn made from fruit, sunshine, and booze that it’s time to wake the hell up.” Often overlooked next to heavy hitters like the margarita and paloma, the … Read more
Step 1 Bring 4 cups water to a simmer in a medium saucepan. Remove from heat and add 4 mint tea bags and ⅓ cup sugar; let sit 5 minutes. Using a slotted spoon, remove tea bags, gently pressing with a spoon to extract as much liquid as possible. Stir to dissolve sugar. Step 2 … Read more
Step 1 Place a rack in middle of oven; preheat to 350°. Pat 2 lb. skin-on, bone-in chicken thighs (4–6) dry with paper towels and sprinkle all over with 1 tsp. freshly ground pepper and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Step 2 Pour 3 Tbsp. extra-virgin olive oil into a … Read more
You may have ordered haemul pajeon (seafood scallion pancakes) as an appetizer at a Korean restaurant before. The classic anju, or Korean drinking food, is often enjoyed with makgeolli (rice beer) and popular for two very good reasons: its golden, crispy edges and the kicky dipping sauce. Haemul pajeon are filled with scallions (pa), a … Read more
Step 1 Pat 2 large skinless, boneless chicken breasts (about 1½ lb.) dry with paper towels. Season with kosher salt on both sides. Set aside. Step 2 Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven over medium-high. Cook 10 oz. mixed mushrooms, trimmed if needed, torn into bite-size pieces, stirring occasionally, until … Read more
A Campari spritz recipe is a personal thing. Some like theirs sweeter, others just faintly flavored with the iconic Italian aperitivo. In general, a spritz made with Campari will have a drier profile than spritz made with Aperol and offer more bitter flavors. We love the proportions below—the 3-1-1 ratio is so easy that you’ll … Read more