margash

520 Flips | 12 Magazines | 4 Likes | 13 Following | 5 Followers | @margash | Keep up with margash on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “margash”

The Savory Tomato Pound Cake You Never Knew You Needed

There are few good reasons to fire up one’s oven during the summer months, but one of the surest, for me, is cake with fruit in it—not fruitcake (the brick-like, spiced, Christmas kind), but just plain cake studded with hunks of juicy, fresh, seasonal fruit. Marian Burros’s legendary plum torte is …

Recipes

The Freedom of Forgiveness

—<b>“TO FORGIVE IS TO SET A PRISONER FREE AND DISCOVER THAT THE PRISONER WAS YOU”</b> Lewis B. Smedes- Ethicist and Theologian In my life, I have found …

Los Angeles

How to Make Salmon Burgers Worthy of the Name

Serious Eats<p>VIDEOS<p>Watch More Videos<p>Salmon burgers are one of those foods that always seem like they should taste better than they do. In my mind, I picture a delicate yet fatty fish patty, seasoned well, with a lightly seared crust and a tender and juicy medium-rare center. What I tend to get at …

Seafood

Pasta Con Le Sarde is the Perfect Dinner to Make Tonight

We won’t even judge if you add a little tomato sauce<p>Some of the best dishes are born from a sparse cupboard and an empty fridge. As legend has it, …

Queseria Cultivo Cheeses are Coming to the US

How one of Madrid's wildest cheeses is making its way to a few lucky US cities<p>Last summer I found myself on a bit of a Manchego and sherry bender and …

16 Crab Recipes We're Shell-Bent On

Growing up in the Midwest, crab was a rare treat—a couple of times a year I'd get to order crab cakes at a fancy restaurant or my dad would bring home a few pounds of king crab legs. Crab doesn't come cheap, so even as an adult I mostly eat it on special occasions and try to make the most of it. …

Cooking

How to Make Rich, Flavorful Caramel Without Melting Sugar

Want to know something crazy? Sugar doesn't melt; it undergoes thermal decomposition. That may sound like a pedantic distinction, considering we've all watched sugar effectively melt into a pool of caramel atop crème brûlée, but the implications are huge—worthy of far more explanation than a mere …

Malfatti with Pancetta and Cherry Tomatoes

8 servings<p>Malfatti—literally “badly made”—are not as tricky to shape as you think. A lot of fresh pastas are fussy and delicate, but this sturdy gnocchi-esque dumpling dough is a breeze to work with—low pressure, high participation, big payoff. You don’t need any fancy equipment, just plenty of …

The Restaurant Secret for Quick, Make-Ahead Risotto

You sit down at an Italian restaurant and order the special of the day: <i>risotto alla milanese</i>. Ten minutes later, it's sitting in front of you. Perfectly al dente individual grains of rice, in a creamy sauce that flows across the plate like liquid-hot magma. Delicious.<p>But wait a minute.... Anyone …

The Best Pastries in Paris, According to Top Chefs

It’s been the world’s favorite destination for luscious baked goods since forever. Now the French capital is outperforming even itself.<p>By Kate …

The 5 Questions You Should Ask at the Beginning of a Relationship

Whether your mind is speeding ahead after one great date or you’re on the cusp of getting serious with someone you’ve been seeing for a while, find …

How to Make Cacio e Pepe Pasta | Food52

Spanish Olive Oil Bread (Pan de Aceite)

In the bowl of a stand mixer fitted with a dough hook, combine the yeast, sugar, and ¼ cup lukewarm (95°F) water. Set aside until the yeast has risen …

Baking

Flaky, Crisp, and Fast: How to Make a Peach Galette (Freeform Pie)

Ever since I shared the science behind my foolproof cherry pie, folks have wanted to know if the same ratio of sugar, fruit, and starch could be used for a peach pie instead. My answer has always come with an unfortunate caveat: While the formula itself will thicken any fruit from frozen cherries …

Lemon-Infused Spaghetti with Oil and Provolone

Use a vegetable peeler or paring knife to remove the peels from the lemons and reserve (save the fruit for another use). In a large, high-sided …

These Pastas Are the Perfect Weekend Cooking Project

Weekend, weekday—let's be honest, there's never a bad time for a pasta project<p>Pasta is an easy go-to when you're hungry, and chances are you already …

Save Mango Pits and Peels for This Delicious No-Cook Syrup

One of the best things about working for Serious Eats is the chance to chat with other bakers on Twitter; folks who have the time and curiosity to tinker with my recipes and share their results. Sometimes these interactions illustrate the risks of cavalier substitution, but just as often they prove …

Crisp-Fried Zucchini Flowers

• 20 or so male zucchini flowers, stamens removed<br>• 1/2 cup flour<br>• 3 tablespoons heavy cream<br>• 1/2 cup water<br>• 1/4 teaspoon salt<br>• 1/8 teaspoon pepper<br>• Olive oil or …

Zucchini-Herb Fritters with Garlic Yogurt

Makes about 12 Servings<p>Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)<p>May 2015Print<p>Ingredients<p>Garlic Yogurt<p>½ cup plain yogurt (not Greek)<p>2 tablespoons finely chopped fresh mint<p>2 tablespoons fresh lemon juice<p>2 tablespoons olive oil<p>1 teaspoon honey<p>1 …

Recipes

10 Dishes You Loved in March

These were the 10 dishes you loved the most in March.<p>From potato colcannon to a potato galette, these were the potato-heavy dishes you liked best this month (okay, you liked non-potato things too!).

Cooking

Hold the Cream: How to Make Real-Deal Roman Fettuccine Alfredo

More<p>All About Cheese<p>Everything you need to know about eating and cooking with curds<p>Growing up in Brooklyn, my family would sometimes go to Marco Polo restaurant, where my sister would invariably order the fettuccine Alfredo and I invariably would not. There was almost no food that I found to be too …

Cooking

The Best Way to Soften Brown Sugar

Dried-out, rock-hard brown sugar happens to the best of us, and we're all familiar with the classic tricks recommended to get it soft again—stick a slice of bread or an apple wedge in the bag, and osmosis will kick in overnight. But seriously, in what universe is that practical? I want cookies …

Recipes

Thick and Fluffy Cream Cheese Frosting Without Powdered Sugar

Serious Eats<p>VIDEOS<p>Watch More Videos<p>More<p>All About Cheese<p>Everything you need to know about eating and cooking with curds<p>I've heard it said that one can never have too many friends, and I've found the same to be true of cream cheese frosting. There are versions for every occasion—sometimes I want an …

This No-Knead Olive-Rosemary Focaccia With Pistachios Takes Just 15 Minutes of Prep

It's difficult to make good bread today, but it's darned easy to make hot, fresh, world-class bread tomorrow. You see that slab of focaccia above? The one covered with olives, rosemary, and pistachio? The one with the crisp, olive oil-scented crust and the puffy, moist, well-risen internal crumb …

Sea Bream Crudo with Lemon and Olives

8 servings<p>Grating tomato (especially bruised ones) acts as a simple sauce to dress this crudo. Sea bream, common in the Mediterranean, has lean flesh with a light, delicate flavor. If you can’t find it, porgy or snapper are suitable subs. For a long, lazy lunch menu serve this crudo alongside …

Four Things a Parent Must Never Do When Angry

<i>Peder Hill talks about the effects of anger on children and what he’s learned about being a dad.</i>What’s about to happen, along with moments like it, …

Easy Homemade Caramel Sauce Recipe

Real caramel sauce is a three-ingredient affair—nothing more than sugar, water, and cream. Okay, okay, salt and vanilla, too, but it hardly seems fair to count the seasonings. For a sweet and simple flavor, cook the sugar syrup until it's a pale, honey-colored hue. If you'd prefer a darker caramel …

Easy Roasted-Garlic Focaccia That's Too Good to Share

Anyone who understands evolution knows that it doesn't <i>necessarily</i> lead from simpler to more complex life-forms. Rather, it leads to life-forms better suited to their environments. The evolution of recipes is similar: It's not that every new recipe is <i>better</i> than its immediate predecessor; it's just …

Recipes

Scrapcook: Transform Leftover Steak With a Ponzu-Mustard Vinaigrette

Over the course of the summer, I typically get at least a half dozen emails or messages asking me for the best method for reheating leftover steak. I understand the issue. As someone who doesn't often cook steak for myself, on the rare occasions on which I'm cooking it for guests, I always end up …

The Summer Pasta We Can't Stop Making

The super-indulgent-tasting pasta that is mostly made of vegetables.<p>You're only one technique away from your new favorite summer pasta: <b>caramelizing zucchini</b>. Often people treat zucchini like it's precious, but the squash can actually take a lot of heat. Once zucchini is cooked down, all of the …

Cooking