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Food: What's Cooking
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These tacos are filled with a spicy, smoky tofu mixture inspired by Chipotle’s vegan protein option, which it calls sofritas. You roast peppers, onion, tomato and garlic, blend that into a sauce with spices and the all-important canned chipotles in adobo, and combine the sauce with roasted crumbled tofu.
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If you’ve ever wondered what the difference is between a cobbler, crisp, crumble and a buckle — oh, and let’s throw the Brown Betty, slump and grunt into the mix — you’re not alone. And with good reason: There’s no agreed-upon definition for this class of beloved American desserts, and the names often vary by region or even family.
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In 2018, Don Mauer shared his favorite broccoli salad recipe. It included 11 ingredients and several steps, such as blanching the broccoli as well as cooking and chopping bacon before it’s added to the salad. This version trims it down to seven ingredients. Bonus: No stove required.
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We tried the new Chicago Dog Deep Dish pizza from Lou Malnati’s and Portillo’s. Yep, that’s mustard on a pizza.
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You probably shouldn’t eat frozen pizza every day, nutrition experts say, but it can still be part of a healthy, occasional lunch or dinner. Here’s how to make frozen pizza a more nutritious meal, red flags to watch out for — and six of the healthiest pizzas we found.
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Goan sausage is ubiquitous in southern India, where you can find it sold at street food carts and high-end restaurants alike, sometimes baked into a bun or minced and stuffed between layers of fried naan. This recipe takes inspiration from those burger-like sandwiches, using a combination of grated garlic, garam masala, cumin, paprika and cayenne to give the all-pork patties deep, complex flavor and a rusty hue.
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These salmon cakes, fragrant with ginger, garlic, scallion and cilantro, are accompanied by a crisp napa cabbage salad spiked with toasted sesame and lime. A dollop of sriracha mayo is the finishing touch for this satisfying, healthful meal.
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This creamy corn chowder contains no cream, thanks to a speedy broth made with scraped cobs that’s thickened with stone-ground cornmeal. The real star of this bowl is the dollop of barbecue sauce butter added just before serving.
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Coke made in Mexico, where it is still produced with cane sugar, has a devoted following stateside. But how does it fare against the domestic drink in a side-by-side, blind taste test?
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Want a little autumn in your August? You’re in luck.
Starbucks said Monday that its Pumpkin Spice Latte will return to store menus in the U.S. and Canada on Aug. 26.
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