Baby Lion’s Head Meatballs with Braised Cabbage
They’re made of pork, but these meatballs are nicknamed “Lion’s Head” in Shanghainese cuisine, because they’re usually made in gigantic…
Baby Lion’s Head Meatballs with Braised Cabbage
They’re made of pork, but these meatballs are nicknamed “Lion’s Head” in Shanghainese cuisine, because they’re usually made in gigantic…
Make Pizza
THEORY: SKIP LEAFY GREENS, OPT FOR GREEN BEANS No need to head to the store for a clamshell of arugula…
Baby Lion’s Head Meatballs with Braised Cabbage
They’re made of pork, but these meatballs are nicknamed “Lion’s Head” in Shanghainese cuisine, because they’re usually made in gigantic…
Soft-Scrambled Eggs and Spinach on Toast
Soft-scrambled eggs are my new butter. They’re my new ricotta. They’re my new avocado smeared onto toast, so in fashion…
Lamp Roast
THEORY: THE MASHED POTATOES MUST BE SMOOTH If you’re staring down the barrel of a bowl of sad, lumpy mashed…
Green Curry Egg Salad Tea Sandwiches
I wonder why egg salad hasn’t had a dramatic revival in recent years. With the re-embrace of eggs from a…
Lamb Curry
Listen, I’m all about mayo on almost every single sandwich I write about for this column, but the leftovers sandwich…
Black Beans with Salsa Roja and a Poached Egg
It’s easy to eat a lot of Mexican food in the late summer and early fall. You’ve got ripe tomatoes,…
Lamb Stack
THEORY: LEG MEAT IS THE BEST MEAT You’ve likely got leftover parts from all over the turkey, but for the…