TOKYO — Onigiri is a ball of rice with something inside, similar to how two slices of bread with something in between makes a sandwich. In the same way that just about every American has made and eaten a sandwich, so too have most Japanese eaten onigiri. A Tokyo correspondent for The ...
The Shanghainese dish called cong you ban mian combines wheat noodles with fried scallions, the flavorful oil they fry in and salty-savory soy sauce. A lot of deep, bold flavor is wrested from a handful of ingredients for a filling and satisfying weeknight-friendly meal. In this recipe from ...
The idea is tantalizing: Save money, eat healthier and make the most of your break by digging into a delicious pre-packed lunch. The catch? You’d rather do anything but cook. Help! Don’t doom yourself to a lifetime of wilted salads and expensive to-go orders. If you and lunchtime have a love-hate relationship, keep reading for some easy lunches that might just inspire you to change up your noon routine. The four ingredients that every lunch should have To understand what makes some lunches satisfying and others just fine, you’ve got to get down to the basics. Keep these four ...
Family Features — Among the many staples of a summer gathering, lighting the grill and enjoying fresh-cooked fare is what makes those moments so special. Bring together your nearest and dearest with favorites straight off the grates to make this summer one to remember. Pickled Beet ...
METRO — Summer is a time of year when people can enjoy their pick of fresh fruit at farm stands, supermarkets and other retailers. Many fruit trees, plants and bushes are ready for harvest in the spring and summer, meaning there’s no limit to the number of delicious recipes one can whip up with these sweet offerings. Peaches are a favorite ingredient in many different types of desserts, from cobblers to pies. But in this recipe for “Fresh Peach Crumble Bar,” peaches are presented as a cross between a cake and cookie. Enjoy this recipe, courtesy of Saving Room for Dessert, as ...
I can’t remember how long it’s been since I enjoyed a batch of wings. Truth be told, I love them, but ordering them at a restaurant is asking for an embarrassing mess. That’s why I like to make, and eat, wings at home, where I can get my hands and face covered in sauce and no one will care. Now that it’s grilling season, cooking wings will be easier than ever. No matter how you like your wings, mild, medium, or hot, there’s a recipe for every taste. Prepare a simple marinade for the wings, let it do its magic, then grill, baste and enjoy. And don’t forget the celery sticks, ...
