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Byline: G. Daniela Galarza Bang bang chicken is a Sichuan dish that's full of big flavors: the earthiness of sesame oil, the rich umami of chicken fat, the tingle of [...]

Byline: G. Daniela Galarza 'One of the nicest things about Afghan restaurants is that they appeal to even the most timid of diners,' Mark and Gail Barnett wrote in the [...]

Byline: G. Daniela Galarza The other week, I hosted my first dinner party in more than a year. It was glorious! We were all fully vaccinated, but still spent most [...]

Byline: G. Daniela Galarza I was well into my 20s when I found out that if you order a hot dog outside of Chicago, it will just be a steamed [...]

Byline: G. Daniela Galarza Brace yourself. I'm about to share two very controversial opinions: - The best time to deep fry at home is in the spring, when you can [...]

Byline: G. Daniela Galarza Fried potatoes are one of mankind's greatest inventions, but deep-frying at home can be as fussy and fretful as clipping a frantic cat's claws. I think [...]

Byline: G. Daniela Galarza For the better part of the past century, red velvet cake has appeared in cookbooks and on menus, dazzling diners with its lipstick-red and snow-white layers. [...]

Byline: G. Daniela Galarza 'Two little words. So much joy. I sometimes think on toast might be the best two words in the world,' writes Nigel Slater in his 'Greenfeast: [...]

Byline: G. Daniela Galarza 'Every thing must have a beginning . . . and that beginning must be linked to something that went before . . . It must be [...]

Byline: G. Daniela Galarza I love thinking about language. It is riddled with rules and structure, but it's changing all the time. Words get used so often, recklessly or in [...]

Byline: G. Daniela Galarza Before the pandemic, you could wander into Du-par's, on the corner of Fairfax and Third in Los Angeles, ask for a seat in a slick, red, [...]

Byline: G. Daniela Galarza There are two things I do when I don't know what I want to cook for dinner. Either I'll start chopping up an onion, heat some [...]

Byline: G. Daniela Galarza Years ago, when I lived in Astoria, Queens, with a large black-and-white cat named Indiana Jones, I used to start my one day off each week [...]

Byline: G. Daniela Galarza Years ago, a friend and I got into a months-long back-and-forth about carbonara. The pasta dish of cheese and pork, creamy with eggs and silky with [...]

Byline: G. Daniela Galarza My memories of Puerto Rico, a place I visited often as a young child, come back to me in flashes: The grassy, breezy farm my great-grandmother [...]

Byline: G. Daniela Galarza I didn't grow up celebrating a holiday that falls around the spring equinox, not Nowruz, not Passover, not Holi, nor Easter. But there's no more hopeful [...]

Byline: G. Daniela Galarza When was the last time you shook a stranger's hand? Gave a kid a high-five? Kissed a cheek? Even as I've struggled with wanting to keep [...]

Byline: G. Daniela Galarza One of my friends, a voracious eater, reader and writer, talks often about three things: Movies - especially those starring Keanu Reeves and George Clooney - [...]

Byline: G. Daniela Galarza Many years ago, one of my uncles - known for his mischievous grin and active eyebrows - worked in St. Petersburg for some time and came [...]

Byline: G. Daniela Galarza It's hard to imagine life without the plump perfection of tomatoes. 'A world without tomatoes is like a string quartet without violins,' Laurie Colwin wrote in [...]

Byline: G. Daniela Galarza You're invited Who: You When: Tonight (and tomorrow, and the day after, too) Where: Your table, and mine What: Dinner Hi there, welcome. I'm glad you're [...]

Byline: G. Daniela Galarza Traditionally made with ground or finely chopped meat, picadillo is a tomato-based stew popular in countries that were colonized by the Spanish. It's used in dozens [...]

Byline: G. Daniela Galarza There used to be a seductive mystery to a box of chocolates - you didn't know what you were going to get until you took a [...]

Byline: G. Daniela Galarza Messy, sticky, warm and sweet, s'mores are a treat that needs no recipe. The combination of fire-roasted marshmallow, sturdy graham crackers and melty milk chocolate remains [...]

Byline: G. Daniela Galarza Some say fire is, in part, what makes us human: Unlike animals, we evolved to cook our food before consuming it. That may be one reason [...]

Byline: G. Daniela Galarza 'The amount of salt and pepper you want to use is your business. I don't like to get in people's business,' writes Vertamae Smart-Grosvenor in the [...]

Byline: G. Daniela Galarza Cake, for a celebration or a snack, is always a boon, but the snacking cake was made for this moment. 'A single layer cake, with no [...]

Byline: Becky Krystal and G. Daniela Galarza We've baked a lot of cookies in our time. Dozens of batches, untold hundreds (thousands?) of individual treats. Between all that cooking, along [...]

Byline: G. Daniela Galarza A recipe for 'Brussels Sprouts Salad' published in The Washington Post in 1936 instructed the cook to combine boiled sprouts with salt, lemon juice and lettuce [...]

Byline: G. Daniela Galarza It doesn't matter if you're serving a massive turkey, a simple trussed chicken or a beautifully stuffed squash, Thanksgiving just isn't complete without gravy. Classic gravy [...]

Byline: G. Daniela Galarza, Becky Krystal, Ann Maloney, Joe Yonan, Olga Massov and Ellie Krieger In the United States, unity has always seemed precarious, a myth as tempting as the [...]

Byline: G. Daniela Galarza It started when I was working as a private chef. Clients would often request a meal or dinner for four only an hour or two in [...]

Byline: G. Daniela Galarza The almond, encased in a shell hidden within a green, velvety fruit, is botanically related to the peach and plum and, in literature and art, romanticized [...]

Byline: G. Daniela Galarza Tres leches, a sweet cake soaked with three kinds of milk, needs no fanfare or champion - it's already well-loved. 'When I was a kid, tres [...]

Byline: G. Daniela Galarza 'What do I know of man's destiny?' Samuel Beckett wrote in 1966, 'I could tell you more about radishes.' Our fates are indeed a mystery, but [...]

The article discusses a recipe for Baked Eggs with Greens, adapted from Nik Sharma's book "Veg-Table." The recipe involves sautéing leeks and garlic, adding shredded chard, and optionally adding pinto beans. The dish is then baked in the oven with eggs, and a tadka (a flavor-building technique used in Indian cooking) is made separately and poured over the eggs and greens. The recipe is described as flavorful, nourishing, and not too rich. The article also briefly mentions the importance of forgetting and the role of memory in creativity. [Extracted from the article]