| No images? Click here  Ensalada de Tomate con Ventresca de Atún As with a good caprese, there isn't an "a-ha" secret component or technique to this tomato and tuna salad, which is popular throughout Spain. Put a few good ingredients together on a plate, then get out of their way. In this case, those ingredients are sliced ripe tomatoes, coarse sea salt, olive oil–packed ventresca tuna (fatty tuna belly), olive oil, and thinly sliced onion. More no-fuss meals 
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Wednesday, September 2, 2020
Spanish-style tomato and ventresca tuna salad
Tuesday, September 1, 2020
English muffins, but make them sourdough
| No images? Click here  Sourdough English Muffins There's something about the way butter melts into the nooks and crannies of English muffins, soaking between the crispy toasted bits into the soft interior. When you add leftover sourdough starter to the dough, English muffins get even better. That hint of tang is the perfect foil to sweet jelly, but still pairs well with cream cheese or peanut butter. More for your breakfast table 
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Introducing Kenji's The Food Lab Junior (and gyoza!)
| No images? Click here  The Food Lab Junior: Ronnie and Donnie's Dumplings Recipe We're excited to introduce you to The Food Lab Junior, a series that will guide you through thoughtful, interactive cooking experiences with young children. This kid-friendly recipe comes from the pages of Kenji’s children’s book, Every Night is Pizza Night, illustrated by his friend and collaborator Gianna Ruggiero. It’s a book about a young girl named Pipo who learns about open-mindedness, multiculturalism, community, and family, as she embarks on a quest to prove that pizza is the best food in the world. These are the dumplings her friends Ronnie and Donnie share with the neighborhood from their dumpling truck. More ways to get the kids involved 
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