Student Essentials For Back to College

To make it Epps braised the oxtails, picked the tender meat from the bone, sauced it, and formed it into the shape of the traditional circular Milanese cut of ossobucco.

I always use an enameled cast-iron casserole (though one day I will cook this dish in a clay pot!), and it simply always delivers the most delicious, comforting meal.

Tender, perfectly steamed grains of rice, studded with savory mushrooms, scallions, ginger, and garlic, resting above a crispy, even satisfyingly crunchy, bottom layer of rice.I often omit the bacon and add in more mushrooms, but the recipe works beautifully whether laced with crispy pork or just veggies.” ⁠—.Kelsey Youngman, food editor.

"My go-to meals always include a base of rice, plus a handful of other ingredients for texture and flavor.I like to vary these up: sometimes it's soy sauce and an egg and maybe a sprinkle of furikake or I'll throw some leftover black beans, a spoonful of salsa, and some shredded cheese on the rice.

But the one I could eat every day is yogurt rice, which combines tangy yogurt, rice, salt, and a zingy tadka, or spices toasted in ghee or oil, made with urad dal, mustard seeds, chile peppers, and curry leaves.

It takes minimal effort and offers maximal comfort — hard to beat a recipe like that.” ⁠—.In this especially delicious version of a classic shrimp boil, the seafood is simmered with lemon, garlic, and a touch of Old Bay seasoning.

Shell the shrimp right at the table and then dunk each one into our positively irresistible cayenne-spiced sauce.. Get the Recipe.Crunchy Fish Sticks with Tartar Sauce.

Grace Parisi dredges cod strips in flour and potato flakes to create crunchy fish sticks, which she serves with a chunky sun-dried-tomato tartar sauce.. Get the Recipe.Fish Teriyaki with Sweet-and-Sour Cucumbers.