The 17 Best Recipes Our Food Staff Cooked Last Month

Perhaps the biggest surprise for many of us this April was the slow return to gathering, made possible by the proliferation of coronavirus vaccines. It felt like being, say, a daffodil. One by one, we poked our heads out from beneath the cold, hard ground of winter and worry, happy to face the sun and one another. The New York Times Food and Cooking team was no exception. After fighting through the cooking fatigue of late winter, we got excited by the arrival of new produce and began safely inviting those we hold dear into our homes and backyards to enjoy the bounty. Here’s what we cooked for ourselves (and others) in April.

For a little dinner party, I cooked Gabriel Hamilton’s new risi e bisi recipe, but I subbed a few things. I used asparagus instead of zucchini, and added some parsley puréed with broth to make it greener.

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Asian Pacific Heritage Month: Comfort foods we love

My moments of joy are around the dining table, starting with rice, whose aroma is my favorite in the world: the signal that dinner will soon be ready.

In the Asian American Pacific Islander community, food is how we show love. It’s how we communicate, how we cope and find comfort. Instead of hugs, my family piles more into your bowl.

“Food brings us all together,” said Martin Yan, who became the first Asian American to have a cooking show in 1978. “That’s the reason why in Asia, particularly China … we sit at a round table and talk to each other, face to face, in front of food.”

And like our food, the Asian American Pacific Islander (AAPI) community is diverse. The places we come from encompass more than 50 countries and territories, each with numerous ethnicities. Asian Americans make up almost 6 percent of the U.S. population and

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Malaysian doctors urge food handlers to get typhoid vaccine ahead of busy Ramadan month

A Ramadan bazaar trader makes ‘murtabak’ at his home during the movement control order in Shah Alam April 15, 2020. — Reuters pic

A Ramadan bazaar trader makes ‘murtabak’ at his home during the movement control order in Shah Alam April 15, 2020. — Reuters pic

PETALING JAYA, April 5 — Malaysian doctors are calling on food handlers to ensure they are vaccinated against typhoid before the Ramadan month kicks off.

Early prevention is necessary to prevent an outbreak from occurring especially amongst first-time business owners who have turned to home-based cooking or baking to make a living during the Covid-19 pandemic.

In light of this, the Academy of Occupational and Environmental Medicine Malaysia (AOEMM) has partnered with the Facebook group Caring Moms to launch a health education campaign titled “Healthy Food Handlers, Food Safety Assured.”

The campaign will urge homegrown food handlers to practice good hygiene when preparing and delivering food and to maintain public confidence in the safety of their products by getting vaccinated against typhoid.

What is typhoid?

People lining up at a bazaar in Shah Alam March 14, 2021. — Picture by Miera Zulyana

People lining

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What Our Food Staff Cooked Last Month

The consensus among the staff of the Food desk and NYT Cooking is that February lived up to its reputation, bringing with it a bitter cold for many of us and, for some, a lot of snow. But we cooked on, and we made dishes that comforted us. Some of the recipes we whipped up are old standbys, while others made their debut just a few weeks ago. We enjoyed putting them to the test in our kitchens, and we hope you will, too.

I’m a woman who wears a bracelet emblazoned with the word “BEANS.” I am a member of a bean subscription service. For me, beans are the ultimate comfort, and when I needed it, Lidey Heuck’s recipe for braised beans and greens was there. It’s warming in all the right ways, and if you have the time, it’s even more flavorful if you use dried beans. KRYSTEN

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