That Thing I Always Cook: Last News

succo (sauce to Sicilians) at 10 AM, so that the could marinate for six full hours, resulting in a deliciously moist side dish (but that recipe is for another time). My grandma would always bring—and burn—the garlic , and my growing family of 15 would sit around the dinner table with a and good conversation for hours. I have continued this family tradition even after moving to New York, but sometimes a classic red sauce just isn't what you're craving every Sunday.

Naomi Osaka has a new risotto , and she's looking forward to being over, so she can finally show it off to family and friends. The dish, which she calls "RisottOsaka," is a hearty meal that the tennis pro adapted at home after ordering variations at restaurants over the years.

You might know as a jewelry designer but you might now know that she's a passionate cook with a flair for making basic recipes like tuna salad feel elevated.Fisher's business was born in 2006 (after one of her signature necklaces was worn on a Glamour cover with Uma Thurman), but she'd been attending cooking classes long before that after school. “I immediately developed a love for cooking.

In our new series , women you admire offer up the story behind their go-to recipe—something we could all use right now. Next up: actress Uzo Aduba—who can currently be seen taking on the historic role of Congresswoman Shirley Chisolm in , —shares how to make her beloved Nigerian Red Stew.

Taste the Nation, couldn’t come at a better time. In each episode of the ten-part docuseries, Lakshmi, also executive producer, travels to a different part of the country and introduces an immigrant community to viewers by way of the food they eat, bringing forth underlying themes of identity and connection. Between the Taste the Nation press circuit, Lakshmi—known for her 16-year run as the host of Bravo’s Top Chef and has written three award-winning cookbooks and a memoir—found some time to share one of her favorite recipes: Chile Verde with White Beans.

If you listen to anyone talk about , it should obviously be cook, talk show host, mogul, and EVOO term-coiner Rachael Ray. Considered the guru of quickie cooking—30-minute meals is one of her signatures—Ray's approach is user-friendly, not too fussy, and her dishes are always abundantly satisfying.Even as one of the world’s most visible culinary personalities, Ray admits she’s shifted the way she thinks about cooking and mealtimes while in her upstate New York home with her husband (don't sleep on their !) and has basically started a to-go meal service for friends and family in close proximity.“We're cooking so much for , my daytime show, and for friends on Zoom who want to keep in touch and stay connected,” Ray says.

I met last fall during a recording session for Glamour's podcast and although I found her to be funny, warm, and game to riff on any topic, the Real Housewives of Beverly Hills star wasn't someone I'd expect to be particularly comfortable behind an oven—this is a woman who told me the (very entertaining) story of . Wrong! When we spoke next—during —the topic at hand was food, not fashion."I love to cook, especially for my husband and kids," she tells me when I asked for her go-to recipe, a tomato-based she likes to call her "special tuna sauce," which was created by her mother and originally used cod, until one night she was forced to improvise with tuna.