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A&E >  Cooking

One-pot meal has flavor and crunch

Here’s a flavorful vegetable one-pot dinner that takes only minutes to make. One secret to the flavor is escarole. It is part of the chicory family. When escarole is raw it has a slightly bitter flavor and when cooked it adds a mellow touch to the dish. Toasted pecans add a crunchy texture. I use dried thyme and oregano for the dish.
A&E >  Food

6 tips for cooking in a shared kitchen with roommates

They say the kitchen is the heart of the home, and I believe keeping that heart healthy is essential. But when you live with roommates – whether your best friends or total strangers – navigating a kitchen can be a challenge. It’s one of the most high-traffic rooms in the house, and finding the space and time to accommodate everyone and their cooking needs is no easy feat.
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.”