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Every other week Bon Appétit associate editor Christina Chaey writes about what she’s cooking right now. Pro tip: If you sign up for the Healthyish newsletter, you’ll get the scoop before everyone else.

Every year around this time I revisit a handful of poems about spring that I bookmarked when I was in college and very into National Poetry Month and smoking Djarum Blacks. I have left my clove cigarette days behind, but my love for “The Seven of Pentacles” by Marge Piercy remains. It’s all about appreciating the waiting period before a harvest, when all you can do

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Macher Malai Curry With Scallops

Photo by Hillary Levin, [email protected]


½ teaspoon black or yellow mustard seeds

¼ teaspoon cardamom seeds (removed from green or white cardamom pods)

4 garlic cloves, finely chopped

2 dried red chile peppers, such as arbol, stems discarded, coarsely chopped, including seeds

1 pound large sea scallops

2 tablespoons canola, corn or peanut oil

¾ cup unsweetened coconut milk

1 tablespoon chopped cilantro leaves and tender stems

1. Place the fennel, mustard seeds and cardamom seeds in a spice grinder, or use a mortar and pestle to grind to the consistency of finely ground black

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“The secret to a good carbonara… is more about what you don’t put in it, rather than what you put in it,” food journalist and carbonara expert Eleonora Cozzella told AFP on Tuesday.

She was speaking in Rome at the launch of “CarbonaraDay,” a once-a-year online marathon of carbonara-themed events organised by Italy’s pasta-makers’ association.

READ ALSO: The recipe for a classic Italian spaghetti carbonara

Classic pasta alla carbonara, typical of Rome and its surrounding Lazio region, is made with eggs, pork cheek (guanciale), pecorino cheese and pepper – and, as any Italian will tell you, absolutely no cream.

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P

eople have many unlikely sources of cooking inspiration, including movies, TV and books. Then there’s jury duty.

In response to a recent query about what inspires cooking, one reader recounted her experience on a jury, during which a witness testified as part of her recollection of a particular evening, that she had shouted up the stairs to her husband, “Come get your pork chop!” It took all her willpower to stay focused for the rest of the testimony, she said, and, “You better believe we had pork chops for dinner that night at my house.”

The recipe for pork

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March is a strange time of year. It heralds the arrival of spring, but some of us are not out of winter’s icy grip just yet. The New York Times Food team cooked accordingly. While we still turned to hearty meals — seafood stews, a big pot of beans and birthday baked ziti — we also dipped our toes into the pool of spring produce. (A full-throated hello to our dear friend asparagus.) Here are our favorite recipes we cooked last month.

I cooked a lot of old standby dishes in March: Alana Kysar’s huli huli chicken is always a

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They are stories of creativity and tradition, blending colonial ingredients with ancestral cooking techniques. Take pernil, the coveted garlic-and-herb-marinated pork shoulder that is traditionally slow-roasted whole over coals. On the island, there’s an entire stretch of highway through densely forested Guavate — La Ruta del Lechón — dedicated to pork made with precision by families committed to the craft.

These dishes celebrate the contributions of the tens of thousands of Africans taken to the island in bondage, who introduced processes like deep frying, among many other things, and who are credited with cultivating rice, the cornerstone of the Puerto Rican

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