Page 41 - David Malosh News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Chef’s Choice: A Dreamy Menu, Inspired by Italy Sometimes, indulging a whim results in the finest of dinners. For David Tanis, that means a luxurious baked pasta and cookies for dessert. When the urge to get on a plane strikes, make this destination of a dinner instead.Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews. Published Feb. 26, 2021Updated March 2, 2021 Here’s a menu I can get excited about, featuring some of my favorite foods. Fresh mozzarella! Radicchio! Pasta! Crucifers! Cookies! Sometimes, that’s a very good departure point — indulging...

These heartening recipes are here to convince you that comfort is best served by the spoonful.

It’s Casserole Season. For That, There’s Polenta Lasagna. Thoroughly miserable weather calls for thoroughly cozy dishes, preferably covered in mozzarella. Instead of sheets of pasta, this lasagna has layers of polenta.Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews. Published Jan. 22, 2021Updated Jan. 25, 2021 It’s that casserole time of year again, when common sense dictates that dark, damp and thoroughly miserable days should end in carb-rich, cheesy and thoroughly cozy meals. On days like those, I sit around and wonder if another layer of ricotta wo...

I Can’t Wait to Make This Chicken Jan. 22, 2021 Hello and welcome to Five Weeknight Dishes. Maybe it’s just a mood, but I am embracing extra big and bold flavors this week — statement dishes, if you will. The recipes below use ingredients like capers, kimchi and barbecue sauce to bring some spark to your table, even on a Tuesday. What are you cooking these days? How’s the weather where you are? (Californians, I know you’re luxuriating in your citrus in the sunshine, not slumping in the cold like Bernie Sanders in his mittens.) Tell me of you. I’m dearemily@nytime...

A Foolproof Path to Dinner, by Way of Korea J. Kenji López-Alt puts his fridge odds and ends to work in crunchy, savory, wildly adaptable jeon. This sauerkraut jeon is perfect for busy weeknights.Credit...David Malosh for The New York Times. Food Stylist: Maggie Ruggiero. Jan. 12, 2021 I wonder how long this has been here, I thought to myself as I opened a forgotten jar of sauerkraut I’d left fermenting in the back of the fridge, now so effervescent that it hissed and bubbled as I loosened the lid. As a recipe developer, I often find myself with odds and ends in the fridge. In the past, I�...