NYT Cooking: Here is a fine variation on the old combination of egg and asparagus. It is a twist on the bistro staple, frisée aux lardons, with pan-fried asparagus standing in for the bacon lardons. It’s mixed with the frisée and a pungent garlic vinaigrette laced with a little anchovy. Then, in place of the usual poached egg nestled in curling frisée leaves, fry an egg until t...
These sweet and spicy tacos can be filled with chard of any color, or other greens like beet greens or amaranth. I used Swiss chard for these tacos, but other greens like beet greens or amaranth will work. (Photo: Andrew Scrivani for The New York Times)
Flank Steak Salad with Chimichurri Dressing The famous Argentine herb sauce is thinned out with a little more olive oil and vinegar to make a bright herbal dressing for the salad. Instead of a big rib eye, this recipe calls for flank steak, a thin cut that's ideal when you're pressed for time.
1. Tie all of your hair back away from the facial area 2. Steam face to open your pores (or take a hot shower) 3. On clean skin, apply your mixture of honey and lemon all over 4. Let the mask sink in for 20 minutes (take a cat nap!) 5. Wash off with warm water and a final splash of cold water to close pores.
Garlicky Spaghetti Squash with Chicken, Mushrooms, and Kale