Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Leftover rice is one ingredient I always have sitting in my fridge.

This is a delicious and vibrant appetizer that also serves as a perfect side dish for nearly any entrée. It’s that good. 1. Preheat oven to 375 degrees. 2. Cut the peppers in half lengthwise. Remove ...

Make the sauce. Blend the peppers with cream cheese, Mexican crema, cilantro, garlic, and seasonings. Simmer the sauce in a ...

Springtime is here, and it’s time to make way for fresh, wholesome foods. If Local Flavor has learned anything over the years, it’s that you never have to sacrifice taste for something nutrient-dense ...

White chili features white beans such as cannellini in chicken broth spiked with poblano chilies and topped with a dollop of Greek yogurt. (Photo by Cathy Thomas) In addition to writing several ...

If you’re going to a royal wedding watching party, or throwing one yourself, you know that the food will take the spotlight — after we all get a look at the wedding dress, of course. To help craft the ...

WASHINGTON DC - JANUARY 24TH: El Rey Nachos in a red baskets and a rustic wooden board shot on January 24th, 2017 in Washington DC. (Goran Kosanovic for The Washington Post) Poblano peppers are a ...

It happened. The first email in my 2019 in-box to feature a pitch for a pumpkin product. It was for SPAM Pumpkin Spice, which was weird (and maybe not real?), but another quickly followed: an email ...

1. Preheat oven to 375 degrees. 2. Cut the peppers in half lengthwise. Remove the seeds and ribs. Rinse them and place on a baking sheet. Put the peppers on the center rack of an oven set to broil.