Hi Reader, As you probably know by now, I'm a big fan of doing a little bit of meal prep on the weekends to make my weekday and weeknight meals a bit easier. Specifically, I like to prep individual components that can be used in lots of different ways throughout the week. Not only do they save time on cooking and enable me to eat a diverse diet, but they also make meals on busy days much more interesting than they otherwise would be. And today I’ve got five brand new meal prep components that...
about 2 months ago • 2 min read
Today, I'm sharing what I actually eat in a week (at least, when I'm not recipe testing). But first, we need to discuss my partner Max's only red flag. 🚩 His only red flag Sixteen years ago, when I met my partner Max in law school, I discovered he had one red flag: he hated peanut butter. 🚩🚩🚩 Not only did he hate eating it, he insisted the smell alone made him gag. Since I was practically living off peanut butter as a student, I would eat my PB&Js in the dead of night, like a raccoon huddling...
about 2 months ago • 2 min read
Hi Reader-- It should be no surprise to you that I am kid-on-Christmas-Day levels of giddy as spring produce starts to show up at the farmers’ market. And news flash: asparagus is BACK. That’s right, the King of Spring has returned and this is my favorite recipe for welcoming him back into season: my weeknight-friendly but date-night-worthy Lemon Asparagus Pasta! You’ll sauté the asparagus in a little olive oil alongside shallots, garlic, and lemon zest, and voila, it’s dazzling! It joins...
2 months ago • 1 min read
Hi Reader, Making your own salad dressing at home might be the single easiest way to level up your cooking: It takes 10 minutes or less to throw together; It’s less expensive than store bought; And it tastes 10x better. Below are five exceptional dressings that’ll take your salads from sad to sensational. 1. ✨NEW ✨ Lemon Tahini Dressing I’d like to introduce you to your new go-to salad dressing—this creamy, bright, zippy masterpiece. It’s a total cinch to whip up and good on everything from...
3 months ago • 2 min read
Hi Reader, if you grew up eating limp, mushy broccoli that tasted even sadder than it looked, hear me out: that broccoli is in your past. The broccoli of your future is nothing like that—it’s a versatile beauty with grand potential to soak up flavor and take on different textures (crispy, crunchy, tender, al dente, you name it!). And today I’m sharing three dynamite broccoli recipes that will heal your relationship with this all-star veggie. ✨🥦✨ 1. 20-Minute Broccoli and Za’atar Chickpeas Say...
3 months ago • 2 min read
Exciting news—at the end of this email, you can enter to win a free, year-long subscription to New York Times Cooking!!! But we have some time-sensitive business to attend to first, on account of Thanksgiving (somehow?!) being 2 weeks away. 😱 Today, we’re talking about the iconic duo that kinda makes Thanksgiving Thanksgiving. And by that I mean mashed potatoes and gravy. But make them extra delicious. If you’ve ever thought these dishes were impossible to veganize, think again! My Seriously...
6 months ago • 2 min read
by Nisha Vora Tomorrow’s my birthday(!), and every year around this time, I like to reflect on the past year: the highlights, what I’d like to work on, and the challenges. And this year I've been thinking a lot about how I can continue my career—one that I love SO SO much, thanks to all of you—in a world where AI is becoming increasingly prevalent. Across Google, social media, and Pinterest, there are hundreds of thousands of recipes stolen, reworded, and regurgitated by AI chatbots. Chatbots...
8 months ago • 2 min read
by Nisha Vora Hi Reader-- When my friend Sarah took her first bite of these Crispy Black Bean Tacos, she paused mid-chew and said, “Yeah… this is pretty much what I want in a last meal.” Morbid? Maybe. Accurate? Absolutely. . To be fair to Sarah, the term “taco” doesn’t do justice to these savory pockets of toasted magnificence. These bad boys are: Packed with a savory and rich black bean filling (plus cheese!), Sealed up to get baked in the oven until golden-y crisp and puffy, Then pried...
10 months ago • 1 min read
by Nisha Vora Hi Reader, I have an announcement I’ve been itching to share with you! The trouble is, I can’t say anything about it yet 🤐 Buuuuuuuut there’s no rule against offering you a puzzle-based hint. And if you solve the puzzle and guess my announcement, well, you’re a genius and that certainly doesn’t break any rules, right?! I’ll share the puzzle right after today’s recipes. 🇮🇳 The Most Underrated Indian Dish Long-time readers will know that my partner Max has, with my assistance and...
10 months ago • 2 min read