“My father vanished when I was seven. For a long time the mystery of who he was — and by extension who I am — seemed like it might never be solved.” In @nytmag, Nicholas Casey writes about searching for his father.
Oven Fries With Tahini Yogurt and Smoky-Sweet Nuts Recipe
This is an alternative take on loaded fries, but the cheesy sauce is replaced with tahini yogurt and the bacon bits with smoky-sweet nuts It’s no less decadent, however, and a great one to dig into and share Double up on the smoky-sweet nuts, if you like
All photos are fraught, but the passport photo — an image through which you interact with authorities, borders and your own citizenship — is especially electric. It is also generally, and notoriously, unflattering.
Brittle stars are commonly five-armed species of echinoderms that are related to starfish. Scientists believe they have found a new type. “If I found this thing, I just would have died,” said an expert on sea stars. “That thing is all teeth.”
Exclusive: An examination of how the pandemic unfolded inside JFK8, Amazon’s only fulfillment center in New York City, documents the untold story of how the coronavirus exposed the power and peril of Amazon’s employment system.
Learning the art of despining and cleaning nopales, edible cactus paddles, is practically a rite of passage for many who grow up in Mexican households If nopales grow wild somewhere in the yard, they’re gripped with tongs and sliced off the plant with a sharp knife Once their prickly shield of armor is removed, they’re cooked until they achieve their unique soft texture
This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that’s typically served with sushi Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step The result is sticky rice that’s tangy and sweet, and a perfect bed for fatty salmon
Okra is a popular item at robatayaki (grill) restaurants in Japan where the pods are pinned together with skewers into rafts Turning rafts of okra (versus flipping individual pods) is the easiest way to grill them Besides the charred smoky flavor grilling imparts to all vegetables, it also minimizes okra’s slime factor — boiled or stewed okra tends to become mucilaginous
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