The Best Ways to Cook with Spring Produce, Including Asparagus, Peas and Herbs
The Washington Post’s spring food guide outlines the most effective ways to showcase seasonal vegetables such as asparagus, peas and fresh herbs. It emphasizes simple techniques—roasting, blanching, quick sautéing—that preserve texture, color and natural flavor. The piece also highlights the sensory appeal of bright greens and the ease of integrating these ingredients into everyday meals. By focusing on minimal‑fat preparations, the article positions spring produce as both a healthful and cost‑effective option for home cooks.
Skillet Chicken With Mushrooms, Snap Peas and Tarragon Sauce
Ellie Krieger, a cookbook author and registered dietitian, introduces a skillet chicken dinner featuring tender chicken breasts, snap peas, and a creamy tarragon‑mustard sauce made with whole milk instead of heavy cream. The dish combines a medley of mushrooms, shallot,...
Have You Seen This Beaded Glassware at Restaurants? Of Course You Have.
Beaded, pastel‑colored glassware from Zwiesel Fortessa’s Jupiter line has quietly become a staple in U.S. restaurants and home dining tables. Originating in 2015 and inspired by early‑20th‑century carnival glass, the textured pieces offer a festive alternative to traditional whiteware. COVID‑19 spurred...
When You Don’t Know What’s for Dinner, Start with the Sauce
The Washington Post highlights a tangy green Mexican simmer sauce—green pipian—as a shortcut for weeknight dinners. Rather than centering meals around a protein, the article argues the sauce can become the star, simplifying meal planning. It details how the sauce’s...
Pork Tenderloin in Green Pipián Simmer Sauce
Ellie Krieger, a cookbook author and registered dietitian, unveiled a green pipián simmer sauce that blends roasted tomatillos, poblano pepper, pumpkin seeds, and cilantro. The recipe produces a double batch—about 3.5 cups—ideal for refrigeration or freezing, and is designed to...
This Hunan Restaurant Flew Under My Radar. Now I Can’t Stop Going Back.
Chef Tan, a Hunan restaurant in Vienna, Virginia, launched in July without a website, takeout, or delivery, insisting diners experience dishes fresh on site. Regional manager Albert Yang argues that packaging would alter the cuisine’s color, oil, and meat quality,...
Salmon, Kimchi and Corn Quesadillas
A salmon, kimchi and corn quesadilla recipe blends Korean gochujang with classic Mexican fare, delivering a high‑protein, low‑fat dish. The preparation uses an 8‑ounce salmon fillet, mozzarella, corn, kimchi, and a yogurt‑based sauce, yielding four servings at roughly 420 calories...
Chili Shrimp, Quinoa and Spinach Skillet
Ellie Krieger, a registered dietitian and cookbook author, introduced a quick one‑pan dinner featuring chili‑seasoned shrimp, quinoa, and spinach. The recipe delivers 452 calories, 33 g protein, and a balanced macronutrient profile in under an hour of cooking. It emphasizes minimal...
Better Buffalo Chicken Dip
Ellie Krieger’s Better Buffalo Chicken Dip swaps traditional cream cheese for full‑fat cottage cheese, delivering the classic spicy, cheesy flavor with a lighter nutritional profile. The recipe yields about three cups, enough for 12 servings, and can be assembled ahead,...
Lemon Potatoes With Beans and Feta
Ellie Krieger’s recipe upgrades classic Greek lemon potatoes into a hearty vegetarian entrée by adding crisp green beans, buttery white beans, and salty feta. The dish is roasted on a single pan at 450°F, delivering caramelized potatoes alongside tender beans...
Nikujaga (Japanese Steak and Potato Stew)
Nikujaga, a classic Japanese beef and potato stew, is prepared using a drop lid or wooden otoshi‑buta to trap steam and ensure even cooking. The recipe calls for rib‑eye steak, waxy potatoes, onions, dashi, sake, soy sauce, sugar, and mirin,...
Chicken Meatballs (Tsukune)
Tokyo‑style chicken meatballs, known as tsukune, are presented with a raw egg yolk that creates a velvety sauce when broken. The recipe emphasizes low‑sodium soy sauce, mirin, and pasteurized eggs to meet modern health and safety standards. Serving suggestions include...
Stir-Fried Beef, Zucchini and Sweet Onions
Brys Stephens, co‑founder of the recipe‑search platform Cookthink.com, released a new cookbook that blends Southern comfort food with Asian flavors. The book’s highlight is a stir‑fried beef, zucchini and sweet onion dish that showcases ingredient synergy and a health‑focused profile....
Homemade Bagels
Stratford University chef Charleen Huebner released an artisan bagel recipe for culinary students, emphasizing a poolish starter, overnight refrigeration, and kettling in barley malt syrup. The detailed formula yields seven dome‑shaped bagels with a chewy crumb, glossy crust, and optional...
Radish and Arugula Salad With Honey, Almonds and Mint
Susie Middleton’s spring salad pairs peppery radishes with bitter arugula, quick‑pickled in a light sugar‑lemon brine. A drizzle of honey and a splash of olive oil bind the vegetables, while toasted almonds and shaved Parmigiano‑Reggiano add texture and richness. Fresh...