Scotch eggs are a pub food delicacy - a soft-boiled egg wrapped in a thin layer of sausage, coated in breadcrumbs, and then deep fried until crisp and delicious, ideally with a yolk in the center that is still runny. They are as heavy in the hand as they sit in the belly, a classic British dish that sticks to the ribs and girds one against the cold grey drizzle.
Few low-prep dishes satisfy and delight on busy weeknights like one-pot pastas, and one of the best ingredients to take your pasta dishes to the next level is vegetable broth. Boiling dry pasta directly in vegetable broth instead of water imparts bolder flavor as the pasta soaks it up. Plus, you'll end up with a pot full of starchy cooking liquid from the boiled pasta, which can provide a solid base for building a pan sauce.
These new titles? They helped us get dinner on the table in so many ways. Books for those willing to explore the wonders waiting in their pantry or those who want to wander around other countries for inspiration. Books that celebrate vegetarian cooking, baked goods, and "good things." There were deep dives into diasporic Pakistani, Ghanaian, Middle Eastern, and Latinx cuisine. With so many excellent titles, how does one go about chronicling the best? By enlisting a group of tastemakers to evaluate and select their favorites.
Second-and this may help explain the first point-mushrooms are incredibly versatile. First, there are so many mushroom varieties, including porcinis, morels, chanterelles, crimini (sometimes spelled cremini), and more, but these edible fungi are also equally at home in Italian pasta as they are in a Chinese-inspired soup, a French cream sauce, or a good-old American Thanksgiving side dish with wild rice or mushroom gravy.
At the grocery store, I am a wide-eyed baby with a wholly undeveloped sense of object permanence. What do I have at home? Your guess is as good as mine. It wouldn't hurt to grab a can of beans, you know, just in case the reserves are low. Well, peekaboo. At present writing, there are nine cans of chickpeas in my pantry.
"We prefer the hummus with a bit of texture," Reicher wrote. "But, if you prefer a completely smooth hummus, start off mixing the herbs, olive oil, tahini, and lemon juice in a blender and blend until smooth. Then add the remaining ingredients and blend again until hummus comes together. Store in refrigerator for up to 3 days."
Sodha remembers barely coming up for air between mouthfuls when she first ate this risotto. She describes it as wildly pink, savoury and rich, yet zingy and sweet. Coconut milk and marsala are stirred into the arborio rice to create a creamy base. Sodha recommends making the effort to find fresh curry leaves for their citrus and smoky notes, which she uses in the spiced lime beetroot topping.
