Lifestyle

It’s Tunnel Time (Unless It’s Not)

Good morning. We have a whole world of hearty stews and braises waiting for you right now, to help you fight the pain of winter. Check out Yewande Komolafe’s new recipe for eintopf (above), a hearty German stew. She learned how to make this dish from her parents, who picked it up when they were graduates in Berlin, a simple preparation consisting of a pot of braised short ribs with dill, squash and sweet potato that can provide meals for a week.

Once you’re done with those leftovers, you can move on to a perennial favorite: old-fashioned beef stewone of the most popular recipes on New York Times Cooking and is a lasting testament to the excellence of Molly O’Neill, longtime Times columnist who developed this recipe in 1994. You should make that stew soon, especially if you haven’t already. do.

Take a look at this awesome pressure cooker Guinness beef stew horseradish cream from Sarah DiGregorio, with a velvety roux-based sauce. Ponder this Fresh and wild mushroom stew from David Tanis, or this particular brown chicken stew from Millie Peartree. And if it’s older than Molly, Craig Claiborne’s beef stew is no less taste. (Regina Shrambling’s Dijon and beef stew Cognac maybe even a little more.)

Three sisters stew? Chickpeas and stewed vegetables? Pinakbet? You can be there with a Dutch oven and a fragrant, stellar mark for the rest of the season.

Of course, a lot of us live in sunshine and warmth, even in February. Stew is not always appropriate. ONE Sicilian citrus salad may be a better call for some people, a halibut niçoisemaybe the latest by Melissa Clark: Baked sweet potato with eggs and almonds Marcona.

Or you can make sticky rice, packing this flavor Curry Roasted Chicken with Grapefruit, Honey and Thymethis put me in a scene of the Los Angeles mind, eating out on the balcony, somewhere in West Hollywood.

Thousands of other recipes to suit your weather, mood and needs are available on New York Times Cooking. I’ll point out that you need a registration to access them. Sign up to support our work and allow it to continue. If you haven’t already done so, I hope you will Sign up today. Thanks.

And feel free to contact us if anything goes wrong along the way: cookcare@nytimes.com. We will try to help. Or you can find us on social media: TikTok, YouTube and Instagram. You can also write to me: foodeditor@nytimes.com. I cannot answer everyone. But I have read every letter sent.

Now, it has nothing to do with celery root or the smell of fresh mango (although Peach cake plays a role), but I like it very much.”ReaperOn Amazon Prime. The movie isn’t quite as accurate and analytical as the Lee Child novels that inspired the series, but that’s okay. It is still playable.

See what you think This essay by TW Lim in The Prepared, about technology’s inability to automate mortars and pestles, and how the rise and use of the food blender illustrates “the complex ways in which technology presents economic history and The result is culture.”

Some time ago, I previewed “The Troy Horse Event, ” New podcast from Serial and The Times about the origin of a mysterious letter that led to a national scandal in the UK. Now that I’ve passed the last part, I’m back to say: It’s a must-listen.

Finally, here are some new tracks to play while you’re stewing: Cate Le Bon,”Moderation. “Enjoy that, and I’ll be back on Friday.

https://www.nytimes.com/2022/02/16/dining/its-stew-time-unless-its-not.html It’s Tunnel Time (Unless It’s Not)

Fry Electronics Team

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