Epic Tacos

2. Double-Tomato Pasta Salad I appreciate this pasta dish from Ali Slagle because it uses an ingredient that should make a comeback: the sun-dried tomato. (My colleagues in Food and Cooking have never entirely agreed with me on this.) Ali combines it with fresh tomatoes for an effect she describes as “full-spectrum tomato flavor.” This…

A Lentil Soup With Its Heart in Armenia

For her birthday, my friend Audrey wanted one thing: a lentil soup from Yerevan Market and Cafe, an Armenian spot in the Adams Morgan neighborhood of Washington, D.C. Ethereal yet somehow earthy, it was unlike any lentil soup we’d ever had — orange and slightly tangy. We were left curious about its flavor. It turned…

How to Grill Corn for Maximum Flavor

When cooking fresh sweet corn for one, nothing beats the microwave: A single ear, in its husk, goes in at full power for three minutes. The husk traps steam, giving the kernels such an intense corn flavor and juiciness that butter becomes nearly superfluous (nearly). But for a crowd? You have more options. Take, for…

A Bet She Couldn’t Resist

“Why aren’t you eating?” my mother said to me, her Yonkers accent blaring into the otherwise hushed Chinese restaurant. A 77-year-old Italian-American hairdresser who believed that almost all problems could be solved with a pile of spaghetti and meatballs, she viewed my lack of appetite as a warning flare. “I’m fine,” I said. “My sesame…