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A&E >  Cooking

Roast canned tomatoes for a savory red pesto to toss with pasta

There is nothing unusual about grabbing a couple of cans of tomatoes off the shelf to make a pasta sauce, particularly in the winter when tomatoes are offseason. That’s where this recipe starts. But it quickly veers into uncommonly good territory as these canned tomatoes are roasted. Canned tomatoes are already cooked, so their flavor is somewhat concentrated, but roasting them doubles down on that, further intensifying their umami and imparting a fire-cooked essence. That deep, complex, savoriness anchors this mouthwatering pesto.

A&E >  Cooking

Omani-style chickpeas are a buttery, garlicky weeknight treat

Lately, in these waning days of winter, I’ve been daydreaming about my favorite comfort meals. Baked potato soup, macaroni and cheese, kashk-o bademjan, lasagna – food that makes you go mmm. New to my list is this bowl of warm, saucy, garlicky, buttery chickpeas. Known as dango in Oman, this version was adapted from the recipe in Rose Previte’s “Maydan: Recipes From Lebanon and Beyond.”
A&E >  Cooking

Spanish and Mexican chorizo are different, but both pack a flavor punch

There’s a wide world of chorizo out there. The first sausage is believed to have been made “around 500 years ago on the Iberian Peninsula, where the chiles arrived after the Columbian Exchange,” food writer Rachel Wharton wrote for TASTE. From there, it spread with the people of that region. “Think of any place Spain or Portugal once brutally colonized – the southernmost stretch of the United States, Mexico, much of Central and South America, several islands in the Caribbean – and you can bet all of them now have proud chorizo traditions of their own.”
A&E >  Food

KFC’s Chizza is a chicken-pizza mashup with one looming question: Why?

Some things in life hold no mysteries. Think of a Ryan Gosling character, perhaps, or a golden retriever. They offer no depths to plumb, no riddles to solve. With these articles of obviousness, we know precisely what we are getting. And so it is for the Chizza, the newest stunt menu item from KFC, which is clothed in not a single veil, let alone seven.
A&E >  Food

A toast to Pop-Tarts, the childhood treat I couldn’t resist

There’s a scene in the campy 1980s flick “Earth Girls Are Easy” in which Geena Davis picks through her fridge to find something to eat for a trio of hungry, hirsute, primary-colored aliens who just parked their spaceship in her backyard pool. She pulls out a box of Pop-Tarts with great enthusiasm, as if she just discovered the secret to feeding extraterrestrials.
A&E >  Food

Seattle’s newest NBA superstar and his dad’s 90-year-old butcher shop

In 1932, Mario Banchero's great-uncle, Ed, who everyone knew as Catfish, opened a small butcher shop in Seattle's Rainier Valley. Hamburger was 3 pounds for 25 cents. They did a little under $8 on their first day in business. On Sunday, Mario Banchero's son, Paolo, will play in the NBA All-Star Game. At just 21, he will be the youngest player in the game.