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Food: What's Cooking
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“Milk Street: Backroads Italy” is the rare cookbook you will want to read from cover to cover. In it, Christopher Kimball and J. M. Hirsch crisscross Italy, visiting farms, local markets, hole-in-the-wall trattorias, and home kitchens to interview cooks, eat their food and share their recipes.
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Naples may be famous for its pizza, but the meatballs are just as deserving of worldwide acclaim. Despite their impressive size, they’re light and ultra-tender, thanks to a high ratio of bread to meat.
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Beef tallow is having an official Moment. Health questions aside, are fries cooked in tallow really more delicious than those fried in canola?
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Ropa vieja is a classic Cuban dish of shredded beef in a tomato-based sauce with bell peppers. This version is made in the Instant Pot to save on the braising time. Turn it into a full meal with rice, black beans and fried sweet plantains.
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Edamame pasta is a standout in the world of legume pastas. A two-ounce serving of edamame spaghetti contains around 12 grams of dietary fiber — roughly the same amount in two cups of cooked broccoli.
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Fasolada, Greece’s classic bean soup, is simple in technique but complex in flavor. Traditionally, white beans are cooked in water, and then aromatic vegetables, crushed tomatoes and herbs are added, but “Yassou” cookbook author Shaily Lipa likes to start with the Italian technique for soffritto first.
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Shredded Napa cabbage with scallions, almonds and sesame seeds on a tahini-miso sauce makes for an elegant salad that’s crunchy, creamy and flavorful. Adapted from the tahini purveyor Seed + Mill co-founder Rachel Simons’s cookbook “Sesame: Global Recipes and Stories of an Ancient Seed,” the salad features this versatile ingredient in three ways: sesame oil, tahini and toasted sesame seeds.
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