5 Weeknight Dinners for When You Want Leftovers

In New York, we’ve just exited the ‘season’ named Second Summer, and it’s exactly what it sounds like: A weird period of time—mostly in early September—where temperatures fluctuate to briefly mirror the summery hell we just left behind. This ‘season’ (…

In New York, we’ve just exited the ‘season’ named Second Summer, and it’s exactly what it sounds like: A weird period of time—mostly in early September—where temperatures fluctuate to briefly mirror the summery hell we just left behind. This ‘season’ (I say this loosely, as this is not an official time, just an observation by other New Yorkers) is bookended by False Fall (a brief reprieve from the heat, usually three to five days long), and Actual Fall. And Actual Fall is off to a cold, foggy, rainy start. Yay.

To get me through this weird week where I feel deeply unmotivated, but very hungry (always), I’ve compiled a list of some of my favorite weeknight dinners I like to make while watching fall-themed rom-coms (Practical Magic anyone?) or hosting pals for a mid-week social boost.

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Not Ready For Pumpkin Spice? Try Vanilla Salt.

Welcome to Plus One, a column by Food Editor Emily Ziemski where small-but-mighty additions—ingredients, sauces, toppings—that instantly upgrade whatever’s on the table are the star of the show. Today, a way to combat Late Summer Erasure™.

Summer—an…

Welcome to Plus One, a column by Food Editor Emily Ziemski where small-but-mighty additions—ingredients, sauces, toppings—that instantly upgrade whatever’s on the table are the star of the show. Today, a way to combat Late Summer Erasure™.


Summer—and outdoor grilling—season may technically still be in full swing, but it's hard to deny the whispers of fall decorations and the less... whispery declarations that pumpkin-spiced everything IS. BACK. (I get it! Please stop yelling at me, Dunkin' commercials.)

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No Substitutions—Grapefruit & Tarragon Upside-Down Cake

In No Substitutions, Food Editor Emily Ziemski goes on a personal journey in a multiverse-of-madness-level amount of chaos with herself (a suffering of her own making) in order to bring you THREE different Test-Kitchen-Approved riffs on one original re…

In No Substitutions, Food Editor Emily Ziemski goes on a personal journey in a multiverse-of-madness-level amount of chaos with herself (a suffering of her own making) in order to bring you THREE different Test-Kitchen-Approved riffs on one original recipe. In this episode: A vegan version, an “I-am-so-out-of-baking-powder” swap, and a cornmeal swap.

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Dirty Martini Salad Dressing is Everything an Olive-Lover Needs

Confession: I was an olive hater until my mid-twenties. Something about the piquant brine felt like an attack on my palate, and I would pass the salty gems off to any and all dinner companions.

Saying this now deeply wounds me, as I have made a full r…

Confession: I was an olive hater until my mid-twenties. Something about the piquant brine felt like an attack on my palate, and I would pass the salty gems off to any and all dinner companions.

Saying this now deeply wounds me, as I have made a full recovery from my olive-hating days and have gone full-tilt into olive wonderland. I have at least two kinds of olives in my refrigerator at all times, and when I’m tasked with a charcuterie board (which is not as often as I’d like), the olives are always out to play with the bevy of meats and cheeses.

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