EGN NEWS DESK
We know that frozen peas are a freezer staple — they’re simply pretty much as good as their contemporary counterparts, they usually’re at all times prepared so as to add little pops of sweetness to skillet greens with runny eggs and vegetable pulao. But … what makes them such a great freezer staple? Why do they freeze higher than, say, apples? A reader requested the cookbook creator Kenji López-Alt for his new column titled, appropriately sufficient, Ask Kenji. You can learn his full reply right here whilst you boil water for his macaroni and peas, a straightforward and sturdy pasta dish that borrows from paglia e fieno (a heavy cream-sauced “straw and hay” pasta) and carbonara. (Kenji swaps a number of the heavy cream for eggs to maintain issues gentle but creamy.) Have a query for Kenji? Email him at [email protected].
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Macaroni and Peas
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Let’s keep on this consolation theme, lets? Nigella Lawson’s buttermilk roast hen is a veritable cozy traditional, particularly since you may depart the hen in its buttermilk bathtub for as much as two days. (Is there something extra comforting than figuring out dinner is within the fridge, able to go?) Be positive to scroll by the reader notes for intelligent substitutions and additions: utilizing all thighs, swapping Greek yogurt for the buttermilk and spiking the marinade with scorching sauce.
Shabu shabu is, sure, a soothing, simmering Japanese-style scorching pot. But it offers further aid in that there’s little or no cooking for the cook dinner to do. Follow Naz Deravian’s useful information to assemble an array of proteins, greens and noodles — together with a bracing ponzu dipping sauce to perk all the pieces up — and let your visitors fortunately put together their very own dinner.
Soup season isn’t over till the winter jackets return into the underbed storage, so right here’s Kay Chun’s caldo verde, a traditional Portuguese potato and greens soup with sausage. We’re not slowing down on sheet-pan recipes, both, so right here’s Ali Slagle’s endlessly riffable, five-star sheet-pan feta with chickpeas and tomatoes.
And in your little bit of weekend baking, how about this tender, cakelike coconut cornbread from Melissa Clark? Slather it with butter whereas it’s nonetheless heat from the oven, serve it with chili or pair it with Melissa’s coconut black bean soup to double down on the comfy (and the coconut). MIA LEIMKUHLER
