What to Cook This Weekend - The New York Times
What to Cook This Weekend - The New York Times |
- What to Cook This Weekend - The New York Times
- 21 Easy Summer Dinners You’ll Cook (or Throw Together) on Repeat - The New York Times
- The 17 Best Recipes Our Food Staff Cooked Last Month - The New York Times
| What to Cook This Weekend - The New York Times Posted: 25 Jun 2021 07:30 AM PDT  Good morning. After more than a year of social distancing, Gabrielle Hamilton wanted to reclaim the notion of "six feet," give it a new context, make people laugh with delight while she fed them lunch. So she wrote a recipe for a six-foot hero (above) that calls to mind the Italian hoagies of her youth, albeit one that doesn't contain capicola, soppressata or deli ham. You could certainly add those, if you like, and if you can't find the six feet of bread, make the sandwich on the longest torpedo roll you can find instead. That would be a delightful thing to do on the weekend. Do heed Gabrielle's advice, though: "Build first, season last. Hinge the bread like a book that lies open on its spine, rather than cutting all the way through. Have your ingredients ready, and put your condiments — mayo, oil and vinegar — into squeeze bottles as they do at delis. That way, you don't smear and upset the beautiful work you've just done neatly shingling out your fillings. Wear latex gloves, which help with grip." Then wrap the sandwich carefully and take it to the beach, to a forest, to a park or rooftop. Gabrielle again: "What other thing is as reliably cheerful as a sandwich the size of an automobile?" What else to cook this weekend? A different sandwich, maybe? Naz Deravian has a cool new recipe for tuna salad sandwiches, enlivened with dill and parsley, sour dill pickles and crunchy salted chips. Or you could make the extraordinary fried eggplant sandwiches served at Frankies Spuntino in Brooklyn. Likewise, Melissa Clark's stellar pan bagnats. I think it'd be great to make Kay Chun's vegetable-packed tabouleh salad for dinner, stacked with fresh vegetables, chickpeas and mozzarella. And while on the subject of mozzarella, I'm also interested in making the cheesy pan pizza that Tejal Rao learned to make from the folks at King Arthur Baking Company, and always in the cheese buldak that I learned from Maangchi, the great YouTube cooking star. You can't go wrong with mozzarella. (You can even fry it into sandwiches.) Do you have access to a grill? J. Kenji López-Alt has three terrific new recipes for grilled oysters: with buttery soy-sake glaze; with harissa-Parmesan butter; and with lemony-garlic herb butter. Make burgers afterward. (I'm currently in love with Kay's Korean cheeseburgers with sesame-cucumber pickles.) And definitely leave room for dessert. I like mango royale for this weekend, but a strawberry spoon cake wouldn't be in error at all. Many thousands more recipes are waiting for you on New York Times Cooking. Go take a look around and see what you find. Save the recipes you like. Rate the ones you've made. And you can leave notes on the recipes, too, if you'd like to remember something you've changed or share your findings with your fellow subscribers. Yes, you do need to be a subscriber to enjoy the full benefits of New York Times Cooking. Subscriptions are necessary. They make it possible for us to keep doing this work that we love. If you are able to do so, if you haven't done so already, I hope that you will subscribe to New York Times Cooking today. Thank you. And please reach out if anything goes awry along the way, either with your cooking or our technology. Just write: cookingcare@nytimes.com. Someone will get back to you. (No? You can yell at me: foodeditor@nytimes.com. I read every letter sent.) Now, it's a long day's walk from anything to do with kumquats or stuffed grape leaves, but I started in on Shawna Kay Rodenberg's "Kin: A Memoir" and maybe you ought to, too. It's pretty searing. I was virtually walking through the biennial at the Hammer Museum in Los Angeles recently and came across these extraordinary paintings by Brandon D. Landers. Look at the dimensions. I have to start traveling again so I can see those things in person. Have you watched "Yellowstone" yet, on Paramount? Finally, here's some new music to play us off: Drug Store Romeos, "Secret Plan." Listen to that and I'll see you on Sunday! |
| 21 Easy Summer Dinners You’ll Cook (or Throw Together) on Repeat - The New York Times Posted: 25 Jun 2021 02:00 AM PDT  When temperatures soar above 80 degrees, it's OK to use the word "cook" loosely. This time of year, dinners are often made on the fly anyway, tossed together after a day at a park or by a pool. The New York Times Cooking recipes below stick to those unwritten rules of summer cooking: They must be bright and quick, with absolutely no oven required. This Seville-style gazpacho from Julia Moskin makes the perfect lunch or dinner on days when turning on the stove sounds sacrilegious. This chilled, creamy (but creamless!) soup takes a cool 20 minutes to blend, season and strain. A well-dressed salad can make for a light but filling summer meal. "Adding to the chorus of folks saying this dressing is stellar!" one commenter wrote of the umami-rich blend of cashews, garlic, mustard, miso paste and caper brine in this recipe from Becky Hughes. If it's too hot to turn on the oven for the toppings — crunchy chickpeas and rustic croutons — you could make quick work of them on the stovetop. Recipe: Vegan Caesar Salad With Crisp Chickpeas A crunchy BLT with perfectly ripe tomatoes is a no-brainer in the summer, so allow us to tempt you with a less obvious suggestion: Turn the sandwich into a pasta. This twist on the classic from Colu Henry keeps the vibes seasonal with cherry tomatoes and will take you only 30 minutes to prepare. Recipe: BLT Pasta Much like a Bomb Pop or a platter of sliced watermelon, tomato toast is a quintessential summer food. Follow Melissa Clark's lead and dress yours up with sardines, some sliced onion and torn basil, and you've got yourself a classic pantry meal. A few pantry and fridge staples — garlic, soy sauce, black vinegar, red-pepper flakes, scallions and herbs — do a lot of work in this deceptively simple dish from Hetty McKinnon. Hot oil is poured over wide noodles and the fixings — yo po mian means "oil sprinkled noodles" — pulling complex flavors out of simple ingredients with hardly any cooking. Recipe: Yo Po Mian Yewande Komolafe pairs two ingredients that scream summer — shrimp and okra — for a lively one-pot meal. Reaching for sazón, the annatto- and cumin-rich spice blend popular throughout Latin America, when you cook the shrimp keeps the number of spices you have to pull from the pantry to a minimum. Recipe: Sazón-Spiced Shrimp and Okra "This recipe will be in heavy rotation for my summer months," one reader wrote of this simple salad from Hana Asbrink. Because there are only a few ingredients, the cooking techniques are especially important: Plunge the peas and chicken in an ice bath after they are blanched and poached to ensure their textural integrity. Recipe: Sesame Snap Pea-Chicken Salad Hot girl summer demands cold noodle summer. Darun Kwak's kimchi bibim guksu was made for both, as it's spicy, adaptable and quick to assemble. Bibim guksu, which means "mixed noodles" in Korean, doesn't usually include kimchi, but, in this case, you'll be glad it's there to provide tang and heat. Recipe: Kimchi Bibim Guksu Mayonnaise, the condiment of the summer, is the secret ingredient in this zippy grilled chicken recipe. Ali Slagle slathers it on boneless, skinless chicken, which flavors the meat, encourages browning and prevents the other seasonings — grated ginger and lime zest — from burning off on the grill. Recipe: Ginger-Lime Chicken This tuna salad, adapted by Tejal Rao from the chef Scarlett Lindeman, isn't the kind you tuck between two slices of white bread or spread onto a Ritz cracker. It's bright and fresh and juicy, worthy of the best oil-packed tuna you can find. Cooling cucumbers and creamy avocado round out a meal made for the evenings you resolve not to cook. Recipe: Scarlett's Tuna Salad Yasmin Fahr clearly must have had weeknight summer evenings in mind when she developed this garlicky, herby warm salad. The dish comes together in just 15 minutes, leaving you plenty of time to pull out some patio chairs, make a spritz and enjoy dinner al fresco. The beauty of a big bowl of rice vermicelli noodles is that it's good at any temperature: hot, warm, "left out on the counter for 30 minutes" or cold. In this recipe from Genevieve Ko, the noodles, along with sliced pork chops, carrots and a ton of tender herbs, get tossed in fish sauce, maple syrup, shallots, chile, garlic and lime juice. Recipe: Rice Noodles With Seared Pork, Carrots and Herbs Using the best produce and seafood summer has to offer means you don't actually have to do much when it comes time to cook them. These seared scallops and tomatoes from Lidey Heuck are a perfect example of that, requiring little more than shallots, garlic, wine and lemon juice to really shine. Recipe: Seared Scallops With Jammy Cherry Tomatoes Orzo is a tremendously underrated pantry player and deserves a spot on your dinner roster. Kay Chun uses it as the base of a salad inspired by the flavors of piperade, a Basque dish of stewed peppers, onions and tomatoes. Finishing the dish with crumbled feta adds welcome brininess. Recipe: Orzo Salad With Peppers and Feta Inspired by potato salad, this chickpea salad from Lidey Heuck is lighter and packs more protein. Pile on a couple scoops of leafy greens, as you might with a tuna salad, or spread a thick layer in between two slices of lightly toasted sourdough for a picnic-ready sandwich. Recipe: Chickpea Salad With Fresh Herbs and Scallions This soy milk noodle dish is enjoyed during the summertime in Korea, and for good reason: It's a cold, refreshing, five-ingredient soup you can make in half an hour if you plan ahead. The prep work comes down to an overnight soaking of soy beans, which serve as the base for a nutty and rich broth. From there, this recipe from Kay Chun is a breeze. Recipe: Kongguksu (Cold Soy Milk Noodle Soup) Gently poached fish à la Alison Roman won't keep you hovering over the stovetop for too long. Choose your own adventure when it comes to the fish: cod, haddock, pollock, halibut, flounder. Any meaty, mild white variety will taste delicious when cooked in brothy tomatoes seasoned with fish sauce. "One of the best flavor-to-effort ratios of any meal I have made," one reader wrote of this highly rated and highly adaptable stir-fry from Ali Slagle. While her chicken and asparagus combo is foolproof, you could easy switch it up with cubed pork and green beans, or tofu and peas. Recipe: Turmeric-Black Pepper Chicken With Asparagus Put those in-season beefsteak tomatoes to work in this nostalgic recipe from Francis Lam. Barely scrambled eggs are added to a ginger-tomato sauce, creating a savory, tart-sweet final dish. Serve it over steamed rice or with a piece of generously buttered toast. Recipe: Chinese Stir-Fried Tomatoes and Eggs Is a hot dog a sandwich? Yes, and it's also an incredibly easy dinner any night of the week. In this recipe from Tanya Sichynsky adapted by Genevieve Ko, pico de gallo makes for a fresh and unexpected topping on the cookout staple. Try butterflying the hot dogs before tossing them on the grill or griddle pan to maximize crispable surface area. Recipe: Hot Dogs With Pico de Gallo |
| The 17 Best Recipes Our Food Staff Cooked Last Month - The New York Times Posted: 04 Jun 2021 12:00 AM PDT  The beauty of May is that it brings with it unadulterated spring weather. Cool days may appear from time to time, but there's nary a whisper of the bitter cold. Produce, like hope, springs eternal, and nowhere was that clearer than on our plates. Last month, The New York Times Food and Cooking staff went wild in the face of bright flavors, favoring herbs, greens and ripe, succulent fruit over the slightly more staid flavors of cold weather cooking. Here are some of the meals we made in May. There's a lot more reason to celebrate these days, and, since those first summer strawberries are starting to pop up, I've been making pies, pairing the berries with rhubarb or balsamic vinegar. I share a slice or two, then keep the rest in the fridge and pick away at it, slice by tiny slice — for breakfast, for midafternoon snack, for an appetizer while I reheat leftovers. My go-to recipes come from the Brooklyn bakery Four and Twenty Blackbirds, but this recipe from Florence Fabricant and this classic Times recipe can get you there, too. KRYSTEN CHAMBROT Recipe: Lattice-Top Strawberry Pie Like this classic Juicy Lucy from 5-8 Club and Matt's Bar, a good burger doesn't need much beyond salt and pepper, an unobtrusive bun and a plain old slice of American cheese. But Kay Chun's Korean cheeseburgers compelled me, with their promise of Korean barbecue flavors, hefty doses of soy sauce, scallions and sugar plus sweet-and-sour, sesame-oil-slicked quick pickles. They require a little more effort, but deliver a bright punch of flavor I'll be yearning for — and cooking — again and again. ALEXA WEIBEL Recipe: Korean Cheeseburgers With Sesame-Cucumber Pickles Salade Niçoise is truly one of my favorite meals, especially in the warmer months. The combination of flavors and textures is a joy to eat, so I put together Jacques Pépin's version one afternoon, substituting arugula and romaine for the red lettuce. And though this version uses seared fresh tuna in place of the more conventional canned, I used jarred tuna in oil. Finally, to finish up the month, I made Gena Hamshaw's very good, very fluffy, very easy vegan pancakes. Reader, they slapped. KASIA PILAT I had an excess of leftover fresh herbs in my fridge, so I used them to make Melissa Clark's outrageously delicious Greek goddess dip for our Memorial Day cookout. It's so good, I could eat it by the spoonful. Earlier in the month, I made Sarah DiGregorio's slow cooker lemony chicken soup, which is a lighter, warmer-weather version of the classic. It's the ideal meal for a rainy spring day. MARGAUX LASKEY Recipe: Greek Goddess Dip I'm still not convinced that last month actually happened, but, according to my camera roll, it did, and I apparently made Darun Kwak's gilgeori toast a few times. It's the perfect work-from-home lunch — flavorful, textural, highly adaptable, comes together in minutes. Any time ketchup and mayonnaise enter the sandwich party, you know you're about to have a great time. VAUGHN VREELAND Recipe: Gilgeori Toast (Korean Street Toast With Cabbage and Egg) I would be lying if I said I cooked anything last month. It's an exaggeration to even say I made this michelada, because I just squeezed the juice of an entire lime into a glass with ice, added a light beer, sprinkled in a bunch of kosher salt — and pat myself on the back for all that effort. Then I ordered pizza for dinner. EMILY FLEISCHAKER Recipe: Michelada One day at the market, the scallops were so fat and glistening and beautiful that I bought a pound to make a huge portion of these sea scallops with brown butter, capers and lemon. I cooked them over high heat, fast, so they seared hard on one side, and then I got them out of that environment so they could rest. You don't want to overcook scallops. You don't want to come close. Then I made the sauce over lower heat and spooned it over the meats, and that made for such a good dinner that I did it again the next night with straight butter and only a little squeeze of lemon. I was looking for pure scallop flavor. I found it. SAM SIFTON Recipe: Sea Scallops With Brown Butter, Capers and Lemon I had almost everything I needed on hand to make Eric Kim's kimchi jjigae — everything except the watercress and the maesil cheong (green plum syrup). The watercress was easy to find, but the syrup, not so much. Luckily, Eric wrote right back when I asked about substitutions, and assured me that a sprinkling of sugar would be A-OK. It was a delightful dish and not at all hard to make. MELISSA CLARK Recipe: Kimchi Jjigae With Ribs The perfect salad does exist, and it is the five-star Via Carota's insalata verde recipe adapted by Samin Nosrat. With some textured greens and a bunch of pantry staples — sherry vinegar, Dijon mustard and whole-grain mustard, garlic and so on — you get a light, bright and crisp salad that is so easy to put together and can accompany practically anything. I especially love the assembly strategy of the salad — you put a layer of greens in a shallow bowl, sprinkle them with salt and pepper, spoon dressing over, and repeat to make a bunch of layers, creating this verdant tower where no leaf goes unseasoned. PRIYA KRISHNA I was having a bout of nostalgia for my suburban Detroit upbringing over Memorial Day weekend, so I reached for Sam Sifton's barbecued chicken. I jack up the sauce with a little cayenne, add thighs and breasts to the mix, and cook it over my gas grill instead of coals. But I channel my inner suburban dad and follow his grilling technique exactly. KIM SEVERSON Recipe: Barbecued Chicken We visited friends we hadn't seen since the pandemic began, and one is Canadian, so I brought one of my favorite desserts — butter tarts. But people are fanatical about their butter tart preferences, so I asked ahead to find out his. Currants, raisins or plain? Plain. Runny or firm? No answer, so I played it safe with a runny tart baked slightly to the firm side. (My recipe on New York Times Cooking has directions for all preferences.) The tarts are so easy to make that I was able to pull them out of the oven about an hour before we left the house. Sweet perfection, in just a few bites. SARA BONISTEEL Recipe: Butter Tarts As someone with a strong sweet tooth, I love to have a sweet treat readily available to me at all times. In an effort to use the cranberries in my freezer that I'd not yet figured out what to do with, I whipped together Florence Fabricant's quick and easy cranberry nut bread to satisfy my craving. I swapped out the pecans for hazelnuts for a lovely, nutty combination. It's perfect with morning coffee or, if you're me, as a midday snack. GABRIELLA LEWIS Recipe: Cranberry Nut Bread Crème brûlée is my mother's favorite dessert, so I made this crème brûlée pie from Jerrelle Guy for her when we were able to reunite for Mother's Day. The rich, cream custard and caramelized sugar topping are extremely satisfying. We ate it warm just out of the oven but found it to be even better the next day after it chilled overnight in the fridge. KIM GOUGENHEIM Recipe: Crème Brûlée Pie This month's freakish heat wave in New York had me avoiding my stove and oven at all costs. When it's that hot out, my perfect "Alone Dinner" follows this formula: a simple no-cook dip plus crusty bread (or crackers, or pita) and crudités. Yossy Arefi's herby feta and yogurt dip with sumac is a favorite of mine, always and forever. BECKY HUGHES Recipe: Herby Feta and Yogurt Dip With Sumac Working in Chelsea Market for a good part of my 20s, I've eaten many a chocolate chip cookie from a since-closed Jacques Torres Chocolate shop (R.I.P.). The sweetest part of the experience was an insider's trick: Ask for the cookies "in the back." The vendor would raise their eyebrows, and, skipping the cookies on display, walk to the back of the stand where there was a tray of fresh cookies, hidden from view under a towel. I'll always remember those cookies: gooey chocolate, crisp edges, chewy interior. Luckily, we have a recipe for them. ERIC KIM Recipe: Chocolate Chip Cookies |
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