More than 40 years ago, a statue of the Virgin of El Quinche was brought to the United States by a family from Ecuador. To celebrate its arrival at the now-shuttered St. Ann’s Church in Lower Manhattan, Rosa Cartagena and a team of women started a new tradition at the church: making and selling fanesca,…
Lacking the Italian suavity of farro or the good-for-you cred of quinoa, barley might seem a little frumpy. Thank goodness for Hetty Lui McKinnon, who reminds us that barley’s velvety, nubby texture and gentle flavor pair wonderfully with a wide range of ingredients beyond the usual mushrooms and beef. In her new recipe for lemony…
Of all the wildly popular American takes on Italian cuisine (spaghetti and meatballs; fettuccine Alfredo; chicken Parmesan), the latest to go viral is lasagna soup, thanks to one TikTok user with a Lego set and a thing for pasta. Christina Morales got the whole story for The New York Times, and naturally we have the…
We love dumplings. We love noodles. And we love soup. So, unsurprisingly, we really love Hetty Lui McKinnon’s dumpling noodle soup, a speedy meal that soothes and satisfies. Miso, turmeric, ginger and garlic give the soup body and verve, and from there you have lots of options: Scale up the veggies, add shredded chicken or…
For more than a century, Americans have adapted dishes with Italian roots like fettuccine Alfredo, chicken Parmesan and spaghetti with meatballs. Lasagna soup is the latest, a recipe that aims to take the work out of making the pasta casserole by mixing its components into a one-pot soup. For its current moment in the spotlight,…
We here at New York Times Cooking love a good cry, whether we’re attending a wedding, watching that one episode of “The Last of Us” or chopping three pounds of onions for French onion soup. As Sara Bonisteel notes in her recipe, which has five stars and over 5,000 reviews, you’ll spend a good bit…
