This twist on the traditional chocolate-wafer icebox cake, run through with strawberries and gingersnaps, has definite appeal for fruit lovers.
Lemony egg soup with escarole.
Chia seed breakfast pudding.
The simplest preparation is the best with sea scallops.
A group at the Tea Tasting Expo at Fang Gourmet Tea in Flushing, Queens.
Andrew White for The New York Times
Peas, pancetta and green garlic shoots make this pasta dish a spring favorite in the making.
Vanilla-poached rhubarb stalks, set crosswise across the top of the batter, make this poundcake a true beauty.
Daniel Krieger for The New York Times
“Taste & Technique”
by Naomi Pomeroy
with Jamie Feldmar
(Ten Speed, $40)
Perhaps the best oven-roasted ribs you’ll ever make. Finish the ribs on a grill for extra smoky flavor.
Annie Novak in her apartment in Brooklyn, a few blocks away from where she grows hundreds of chiles at Eagle Street Rooftop Farm in Greenpoint.
“Mozza at Home”
by Nancy Silverton
with Carolynn Carreño
(Knopf, $35, Oct. 25)
King, an unassuming SoHo restaurant owned by (from left) Jess Shadbolt, Clare de Boer and Annie Shi, has won wide acclaim for its small menu, which changes every day — twice.
Bringing your lunch to work can be rewarding. Above, microwave mixed rice. Below, cold sesame noodles with crunchy vegetables.
Skillet chicken with white beans and caramelized lemon.
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