How Mortadella Went From Cold Cut to Hot Item
Helped by its millennial-pink hue and the rise of the charcuterie board, the Italian specialty is winning a new fan base of American chefs and consumers.
Mortadellas in Bologna can be so large that skilled workers need a coltellina, a sawlike knife, to cut them.
By JULIA MOSKIN
A GOOD APPETITE
A Cozy One-Pot Chicken for a Fuss-Free Holiday
With carrots, sweet potatoes and dates, this braise is a colorful main course for your Hanukkah table.
This recipe, inspired by tsimmes, keeps ease in mind, turning a simple side dish into a main.
By MELISSA CLARK
The Best Black Cake, a West Indian Delight, Starts at Home
For many in the Caribbean diaspora, there is no substitute for this deeply flavorful fruitcake.
Dense with puréed fruits and rum, black cake is a must-have specialty for the Caribbean holiday season.
By RAMIN GANESHRAM
A Simple, Lemony Pasta for Catching Your Breath
With braised white beans and juicy marinated cherry tomatoes, it’s the sort of vegetarian dinner I crave this time of year.
By MELISSA CLARK
The Longer This Cake Soaks, the Better It Is
The faint bitterness of Thai tea gets absorbed into tres leches, checking the sweetness, so it’s just enough.
By LIGAYA MISHAN
Which potato for which dish? How to choose the right spud for your recipe
Should you mash a maris? Do you know your king edwards from your duke of yorks? Our panel washes the mud off the mysteries of spud varieties
Never trust a recipe that asks for just any potato – if you use the wrong type, it might ruin your dish.
Anna Berrill
The best allergy-friendly nut substitutes for cooking and baking
Substitutes for nuts include dried fruit, chocolate and seeds, such as pumpkin or sunflower.
Advice by Becky Krystal
At 90, Madhur Jaffrey relishes her role as a groundbreaking food writer
Madhur Jaffrey at her home in Hillsdale, N.Y.
By Mayukh Sen
6 Indian recipes for curry, dal and more from Madhur Jaffrey
By Anna Luisa Rodriguez
Spicy soup, roast squash and nasu dengaku: Michael Wignall’s recipes for winter pumpkin and squash
Roast pumpkin and chilli soup with feta; butternut squash, parma ham and a pumpkin and sunflower-seed pesto on toast; and roast squash with a Japanese glaze
P-pick up a pumpkin: (clockwise from top right) Michael Wignall’s pumpkin and chilli soup with feta; squash, parma ham and seed pesto bruschetta; and squash nasu dengaku (AKA with a miso, soy and toasted sesame seed glaze)
Michael Wignall
The 20 best Christmas biscuit recipes – from brandy snaps to nutmeg shortbreads
George Fuest’s chocolate, rye and festive spice cookies, Ren Behan’s Polish gingerbread cookies, Becky Excell’s cranberry pistachio biscotti, Ana Ortiz’s alfajores de dulce de leche, Georgina Hayden’s tahini, almond and honey cookies, Ferdinand ‘Budgie’ Montoya’s paciencia cookies.
Allan Jenkins compiled by Holly O’Neill
https://youtu.be/DrcXr0X8W38?si=Vv27LGImljL91ZOy
For Her Next Round, Toni Tipton-Martin Orders Up a Book of Cocktails
The author of “The Jemima Code” has distilled 200 years of African American drinking know-how into her new “Juke Joints, Jazz Clubs and Juice.”
Ms. Tipton-Martin’s new cookbook shows how African Americans influenced American cocktail culture.
By CHRISTINA MORALES