#recipes

#recipes

"The solution to everything was just add butter. It was the moment when I realized so much of the magic that occurs in pastry, but also in sauces, emulsification, creating that silky texture of a classic French sauce, it's all because of butter."

When it comes to exploring Black foods, cultures and histories in the U.S., author Anela Malik says her book, "American Soul: The Black History of Food in the United States" (National Geographic, $40) is just a starting point. Because while Black history is vital, the present and future are also important to understand, she says. In an effort to do that, the book highlights a range of recipes and introductions from some of the contemporary voices in Black culinary leadership today.

When you're craving a dish that feels cozy but still offers all the nutrients you need to feel your best, roasted vegetables are the way to go. They often taste richer and more complex than their raw or steamed counterparts, but they still make you feel your best when you eat a big batch of them. Whether you just want some roasted vegetables as a side dish or you want to incorporate them into a more coherent meal,

Yogurt bowls are great-both the sweet and savory kinds-but there are so many more recipes with yogurt to know and love. This versatile dairy staple can bulk up a breakfast smoothie, anchor a marinade for lamb and other meats, form the base of classic dips like tzatziki, and transform ice pops into high-protein, healthy desserts-adding tang, tenderness, and creaminess along the way. From weeknight dinners to no-bake sweets, yogurt does more heavy lifting in the kitchen than almost any other dairy product.

Can food exist without love? And, inversely, can love exist without food? The answer to both is yes, of course, but the two are so intertwined that it's hard to imagine a romantic date without dinner, or a form of care greater than cooking a loved one their favorite meal. With Valentine's Day approaching, we at New York Times Cooking took a spin through our reader comments and found many tales of courtship and connection, of partings and proposals.

Start with our cover star, food director Chris Morocco's one-hour bolognese that uses a pantry shortcut, Chinese black bean sauce, to kick up the umami. Then make his Green Chile Puttanesca Pork Chops where jarred jalapenos and guindillos offer buzzy heat and brightness to counterweight the rich meat. Senior Test Kitchen editor Shilpa Uskokovic also shared wintry vegetable dishes that can stand on their own.

Typically made from cow's milk, it's produced by heating whey - a common byproduct of other cheesemaking processes. Hence, the word "ricotta" translates to "recooked" in English. When the whey is heated and acidified, it forms the soft, fine curds that are so characteristic of ricotta, resulting in a delicate, airy cheese that's creamy yet relatively low in fat. You can even make your own ricotta at home by curdling boiled milk with lemon juice and then straining the mixture through a cheesecloth.

If you don't know digital creator, best-selling author, and FlavCity founder Bobby Parrish, I have only one question: Where have you been? A combined 20 million people follow his social channels where he shares grocery shopping guides and lifestyle tips focused on making healthy, nutritious food more accessible. Those responsibilities, plus those of running a major nutrition brand and being a husband and dad, also give him one more unofficial certification: professional on-the-go eater.

Content collections are pretty much exactly how they sound - collection of content items you can use within your Astro site. If you go through the excellent Astro tutorial you will find this discussed at the end in the final optional step step. Content collections aren't required - you can build dynamic sets of data just using file system operations (and that's how the tutorial has you build the blog) - but they make it easier (imo) to re-use content throughout the site.

The time between Christmas and the first full week of January feels like being in limbo. In L.A., the streets are less trafficked and you can finally score a reservation at your favorite in-demand restaurant. But with days of on-and-off rain, you might be relishing time indoors and organizing the details of your life for the - gulp - year ahead. As much as I've loved catching up with family and friends over the holidays

It's no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too. Here are the recipes we're whipping up this month to get dinner on the table, entertain our friends, satisfy a sweet tooth, use up leftovers, and everything in between. For even more staff favorites,

Wondering how to cut fennel but not sure of the best way? I love this vegetable in a refreshing fennel salad or as tender roasted fennel. But it can be tricky to cut! Here's my method for how to cut a fennel bulb, including how to both slice and dice this tasty veggie. Video: How to Cut Fennel How to Cut Fennel, Step-By-Step

No doubt you've noticed that a gingerbread house tends to be a lot thinner, harder, and drier than a typical cookie. That's very intentional, as gingerbread houses are designed to be structurally sound. Pastry chef Katherine Sprung, when going over mistakes people make with gingerbread houses, told us, "A gingerbread cookie is going to be softer and more flavorful, since those are really meant to be eaten."

After years of making salmon recipes, I can finally say: I know a thing or two about how to cook this popular fish! I used to become frustrated by salmon that came out "fishy" tasting and mushy (has this happened to you?). So I started on a quest to nail based baked salmon, then moved on to different cooking methods and flavor combinations. As I went along, luckily I found my family loved these recipes, too.

To start, make Sofrito Bolognese from Kiera Wright-Ruiz's My (Half) Latinx Kitchen. With a vegetal base, sazon, and caramelized tomato paste, the meat sauce has unbelievable depth. In need of a delectable vegetarian dish? Make this Baked Butter Paneer from Meera Sodha's Dinner. Best served with plush, warm naan for sopping, it's wholly satisfying. And to end on a sweet note, make these London Fog Brownies from Nicole Rucker's Fat + Flour. With chewy edges and a fudgy, aromatic center, they're simply dreamy.

A rich, cold weather stewed concoction remains a favorite. Later, my culinary training would teach me new names for stews. Fricassees, stews bound with creamy sauces. Blanquettes, white stews enriched with cream or egg yolks. Etouffees, stewy mixtures served over rice whose name is derived from the French word for smothered. They're fancy names for comfort food that uses common slow-cooking processes producing scrumptious tidbits surrounded with sauce.