What to Cook This Weekend - The New York Times

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What to Cook This Weekend - The New York Times

What to Cook This Weekend - The New York Times

Posted: 11 Dec 2020 07:30 AM PST

Good morning. Gabrielle Hamilton is in The Times this week with a marvelous new recipe for white borscht (above) that pays homage to the $2.50 bowls of soup she used to eat in her early days in the East Village, when Polish and Ukrainian diners were thick on the ground.

"During my scared-about-money years," she wrote for The Times, "these diners and their steam drawers of pierogies and sauerkraut and hunter's stews kept me not only fed but secure, and even after I had reliable income, I always returned for the white borscht. It remains one of my favorite soups of all time."

The borscht is a sour soup, traditionally made with a spoonful or two of fermented sourdough starter stirred into the kielbasa broth, but Gabrielle makes do with a large chunk of stale sourdough bread instead, soaking it in the broth until it goes soft and pillowy, then blending it into the liquid to give the soup body and bite. Try that borscht this weekend, and I bet it'll become one of your favorite soups, as well.

Meanwhile, Hanukkah continues, with Kwanzaa and Christmas hot on its heels: sticky toffee pudding season; holiday sugar cookie season; babka for days. See what delights you in those collections of recipes, and make them like gifts.

Me, I'd like to make these roasted sausages with caramelized shallots and apples this weekend, and this Taiwanese popcorn chicken with fried basil. It might be a good time to butter-roast salmon or to simmer a big pot of beans. You could make caramelized onion, apple and goat cheese melts. Or a Japanese cheesecake. Or an onion quiche. Speaking for myself, I find it is never not a good thing to make cheese buldak and consume it with beer.

Thousands and thousands of actual recipes are waiting for you on NYT Cooking — and cooking instruction. (Here's how to make a gingerbread house.) Save the recipes you're interested in cooking, then rate the ones you've made. You can leave notes on recipes, too, if you've got notes to leave, for yourself or for your fellow subscribers.

Yes, you need to be a subscriber. Subscriptions are what make NYT Cooking possible. Please, if you haven't already, I hope you will subscribe to NYT Cooking today.

And if you run into trouble while you're cooking, or while you're using our site and apps? Just write us for help: cookingcare@nytimes.com. Someone will get back to you. It's our privilege to do so.

Now, it's a very long way from stir-fries and roulades, but you should spend some time with The Washington Post Magazine's 2020 photography issue, "American Crossroads."

NYT Cooking’s 20 Most Popular Recipes of 2020 - The New York Times

Posted: 11 Dec 2020 01:20 PM PST

An entire tube of tomato paste and a whole tin of anchovy fillets play support to a half-dozen caramelized shallots in this rich pasta from Alison Roman. Double the sauce, and keep it around for weeks to come.

Ravneet Gill's supersmart recipe omits expensive vanilla extract, but still yields incredible flavor. Don't skip the overnight chill, or rolling the dough balls before chilling. It's that attention to detail that truly makes them an exemplary cookie.

Recipe: Perfect Chocolate Chip Cookies

This recipe, from Ali Slagle, takes the best parts of sour cream and onion dip and applies them to … a weeknight chicken dish. The result is a tender (yes, tender!) chicken breast with a crisp exterior and the flavors of sour cream and onion dip. You're welcome.

It turns out feta becomes goat-cheese creamy in the oven. That creaminess plays against tart tomatoes, earthy broccolini and bright lemon in this weeknight dinner from Yasmin Fahr, ready in less than 30 minutes. Play with it as you like, swapping out the vegetables depending on season.

Recipe: Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

Forget the beans. This may have been the year of the boneless, skinless chicken breast on NYT Cooking. Ali Slagle's take uses mayonnaise as a marinade, to yield a particularly moist result, while the ginger and lime give the chicken big flavor. But best of all? It's ready in 15 minutes.

Recipe: Ginger-Lime Chicken

Beans had a huge moment in 2020, and this recipe from Alison Roman was no exception. This flexible stew is wildly adaptable: It plays well with broccoli rabe or kale, just about any kind of white beans or salty cheese.

This vegetarian take on the French classic is full of deep flavor, and comforting as can be. A mix of mushrooms is best, and as Melissa Clark notes, don't skip caramelizing everything first. Take a cue from the readers who've made it and serve it over mashed potatoes, grits or a hearty polenta.

Recipe: Mushroom Bourguignon

Another flexible stew, this recipe from Colu Henry is surprisingly rich while still being vegan. Use butter beans or cannellini, cherry tomatoes or grape, add greens or don't. And, if you prefer (and don't mind making the dish vegetarian, not vegan), finish it with a very welcome sprinkle of cheese.

Recipe: Roasted Tomato and White Bean Stew

Yewande Komolafe has a way with tofu. This take on it is pan-seared, and paired with a warming reduction of ginger and coconut milk. The blistered snap peas are a bright counter, but, as Yewande notes, any fresh green moment (snow peas, broccoli, asparagus) works.

Recipe: Crispy Tofu With Cashews and Blistered Snap Peas

Juicy heirloom tomatoes are best on their own, but this tart from Vallery Lomas may just be the next best thing. The tomatoes are nestled in an herbaceous custard, then baked off. To cut the prep time, use a premade crust.

Recipe: Heirloom Tomato Tart

Melissa Clark developed this recipe for Rosh Hashana, but it fits the bill for just about any night. The sweetness of the plums complements the rich, meaty chicken thighs and sharp bite of the red onions. Marinating helps here, so start it the night before. But, after that, this simple, satisfying meal is ready in an hour, max.

Recipe: Sheet-Pan Chicken With Roasted Plums and Onions

If you love chickpeas and pasta, you're not alone. This flexible take on the Roman dish from Colu Henry is easily tweaked, and ready in 30 minutes — a satisfying hearty weeknight main.

Recipe: Pasta e Ceci (Italian Pasta and Chickpea Stew)

This one-bowl loaf from Yossy Arefi is just the thing when you're craving carrot cake, but don't want to go through a big production to get there. (No mixer!) It's an ideal afternoon snack, and the lemon glaze is an unexpected alternative to cream cheese frosting.

After Samin Nosrat's recipe was published on NYT Cooking, reports of runs on buttermilk started coming in. That's how popular it was. Out of buttermilk? Samin suggests plain yogurt or kefir as substitutes. The result is a burnished bird with tender meat.

Recipe: Buttermilk-Brined Roast Turkey

Inspired by Indian dal, this meatless meal from Lidey Heuck is great for lunch or dinner, and great for freezing. Thai spices, like fresh ginger, turmeric and coconut milk, infuse the red lentils, brightening them. Skip the toasted coconut, if you like, but it adds a nice crunch at the end.

Recipe: Red Curry Lentils With Sweet Potatoes and Spinach

Lovers of pan pizza rejoice! This recipe, which Tejal Rao brought to The Times from the King Arthur Flour test kitchen, has a long rest, so you'll have to plan ahead. But the result is a flavorful, airy crust that's wonderfully crispy at the edges.

Recipe: Cheesy Pan Pizza

Jerrelle Guy's simple-as-can-be dessert is just the thing when you want something warm, gooey and sweet without a lot of effort. Feel free to swap out the strawberries for any berry you have on hand — frozen or fresh. Some readers have even used stone fruit. They all play well against the cakey filling that's sweetened with brown sugar.

Recipe: Strawberry Spoon Cake

The dough for these scones, from Joanne Chang of Flour Bakery & Cafe, benefit from a bit of a rest. Prepare them a day in advance, then bake them off in the morning, for a tender, flaky treat full of fresh blueberries and finished with a maple glaze.

Recipe: Joanne Chang's Maple-Blueberry Scones

This vegetarian option, which Alexa Weibel brought to The Times from Brooks Headley of Superiority Burger, relies on extra-firm tofu that's marinated in pickle brine, then deep fried. The result is transcendent and an ideal meatless alternative to a fried chicken sandwich.

Recipe: Superiority Burger's Crispy Fried Tofu Sandwich

3 Recipes For Cooking Up A Scaled-Down, Low-Key Thanksgiving Meal - NPR

Posted: 23 Nov 2020 12:00 AM PST

Thanksgiving is going to look different for many Americans this year. As the coronavirus pandemic rages, the Centers for Disease Control is warning against traveling to see friends or family, or even gathering with people who do not live with you.

Thanksgiving is a holiday most people associate with sitting around a table that is groaning under large platters of food — a big turkey, heaping bowls of mashed potatoes and gravy, stuffing and pies galore — which is simply too much food and effort for one or two or four people.

But that isn't a reason to forego a delicious, sit-down meal.

With that in mind, three chefs share scaled-down Thanksgiving recipes. These dishes — Anita Lo's turkey roulade, Aarón Sánchez's brussels sprouts with roasted jalapeño vinaigrette and Sohla El-Waylly's apple (hand) pies — are meant to serve up to four people.

Chef Anita Lo's Turkey Roulade

A turkey roulade is the kind of thing that looks and sounds fancy, but isn't much harder than making a stuffing and a roast turkey, says Chef Anita Lo. "You're essentially making some sautéed mushrooms with some [extra things] in it and rolling it up in a breast and cooking it," she says. Fresh herbs like thyme and tarragon add a bit of that traditional Thanksgiving flavor, and the butter and olive oil in the stuffing helps keep the turkey moist and flavorful.

Ingredients

  • 1 skin on, 2.5 lb. boneless turkey breast
  • salt and pepper
  • 10 ounce maitake mushrooms (also called hen of the woods), cleaned and cut into small dice
  • 3 tbsp olive oil
  • 1 small shallot, minced
  • 2 large cloves garlic, minced
  • 3 tbsp butter
  • 4 ounce sunchokes, cleaned and cut into small dice
  • 3 to 4 tbsp fine breadcrumbs
  • 1 tbsp fresh thyme leaves, chopped
  • 2 tbsp fresh chives, chopped
  • 1 tbsp fresh parsley, chopped
  • 1/2 tbsp fresh tarragon, chopped
  • zest of one lemon, grated on a Microplane
  • 1 tsp lemon juice

Directions

Preheat an oven to 375° F (190° C)

Heat a large sauté pan on high. When hot, add the olive oil. When just smoking, add the mushrooms in one layer and allow to brown. Stir. Add the shallot, garlic and butter and stir. Cook for another minute, then season to taste with salt and pepper. Remove to a bowl. You may have to do this a few times depending on the size of your pan. Add the sunchokes, bread crumbs, herbs, lemon and lemon zest. Stir. The mixture should form lumps. Use the last tablespoon of breadcrumbs if it doesn't stick together a bit. Taste and adjust seasonings. Set aside to cool.

Dry the turkey breast with a clean paper towel, and place on a board skin side down. Butterfly the thick portion of the breast so that you have a mostly even thickness and so you have a rough rectangle of meat that when rolled, will be covered by the skin. Season with salt and pepper on both sides. With the skin side down, spread the mushroom mixture evenly on the meat, leaving a 1-2 inch border at the farthest side where you will end the rolling. Starting from the side closest to you, roll the meat into a cylinder. Tie with a butcher string along the length of the roll to hold it all together. This may be done up to a day before cooking if desired. Just take the roll out of the refrigerator at least 30 minutes before cooking to come to room temp.

Place the roll, seam side down on a rack elevated over a roasting pan filled with a thin layer of water. Roast until the internal temperature at its thickest point is 150, about 50 minutes to an hour. Allow to rest at least 10 minutes before slicing.

You can make a quick pan gravy with some flour and chicken stock from the drippings if desired.

Chef Aarón Sánchez's Brussels Sprouts With Roasted Jalapeño Vinaigrette

Chef Aarón Sánchez's Brussels sprouts with Roasted jalapeño vinaigrette
Randy Schmidt
Chef Aarón Sánchez's Brussels sprouts with Roasted jalapeño vinaigrette

Randy Schmidt

This dish comes from Johnny Sánchez, chef Aarón Sánchez's New Orleans restaurant. It features fried brussels sprouts, sweet butternut squash and tart pomegranate seeds dressed in a bracing roasted jalapeno vinaigrette. Feel free to roast the sprouts instead of frying them. And if all that peeling and dicing and chopping feels overwhelming, Sanchez understands. "I'm all about convenience," he says. "You know the chef's saying: 'work smarter, not harder.' " Buy the vegetables pre-chopped, and you'll save a lot of time.

Ingredients

  • 1 large butternut squash
  • 1 tbsp extra-virgin olive oil
  • 2 tsp kosher salt, plus more for seasoning
  • 1 tsp chili powder
  • ½ tsp dried Mexican oregano
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp ground fennel
  • ¼ tsp ground yellow mustard
  • ¼ tsp sweet paprika
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
  • 8 cups (about 790 g) Brussels sprouts
  • 2 quarts (2 liters) canola or vegetable oil for frying
  • 1 cup (120 ml) Roasted Jalapeño Vinaigrette (recipe follows)
  • ½ cup (15 g) cilantro, chopped, plus more for serving
  • 1 serrano pepper, thinly sliced
  • ½ cup (60 g) crumbled cotija cheese
  • ¼ cup (45 g) pomegranate seeds

Directions

Preheat the oven to 375°F (190°C) and line a baking sheet with cooking parchment. Peel and seed the squash, then cut it into 1-inch (2.5 cm) pieces. Toss with the olive oil, salt, and all the spices, then spread on the sheet in a single layer. Roast until tender with lightly browned edges, 20 to 30 minutes.

Meanwhile, halve the Brussels sprouts and trim their tough outer leaves. (If you prefer to roast the Brussels sprouts instead of deep-frying them, see Note.) Pour the canola oil into a large heavy-bottomed pot and clip a thermometer to the side. Line a plate or wire rack with paper towels.

Bring the canola oil to 375°F (190°C) over medium-high heat and fry the sprouts in batches until golden brown, about 2 minutes per batch. Use a spider or slotted spoon to transfer them to the lined plate, season with salt, and continue with the rest.

Pour the vinaigrette into a large mixing bowl, then gently fold in the squash, Brussels sprouts, cilantro, and serrano pepper to coat. Scatter the cheese and a handful of pomegranate seeds over the top for serving.

Note: To roast the Brussels sprouts, line another baking sheet with cooking parchment and adjust the oven to 400°F (205°C). Prep the sprouts as described in Step 2, then toss them in 2 tablespoons of olive oil, season with salt, and roast until deeply golden, 20 to 25 minutes.

Roasted Jalapeño Vinaigrette

Ingredients

  • 1 to 2 jalapeños
  • 2 green onions
  • 2 cloves garlic, peeled
  • 1 cup (200 ml) grapeseed or vegetable oil
  • ¼ cup (60 ml) rice vinegar
  • 1 tbsp orange juice
  • 1 tbsp lime juice
  • 1 tbsp agave nectar
  • 1 cup (40 g) fresh cilantro
  • Salt and freshly ground black pepper

Preheat your grill to medium-high or place a metal grate directly atop a gas burner on medium-high heat. Set the jalapeños and green onions over the flame and roast, turning occasionally, until they're soft and charred all over. When they're cool enough to handle, peel any papery char from the jalapeño, then remove its stem, seeds, and membranes.

Confit the garlic by covering the cloves with the oil in a small saucepan or skillet and gently warming over medium-low heat for 20 to 30 minutes, until it's soft but hasn't built too much color. Remove the garlic when cooked and reserve the oil.

Chop the roasted jalapeños and green onions and puree in a blender with the confit garlic, rice vinegar, orange juice, lime juice, agave nectar and cilantro. With the blender still going, stream in the reserved garlic oil and blend until smooth. Season with salt and pepper. Use right away or store in refrigerator up to 1 week.

Makes about 1½ cups (360 ml)

Chef Sohla El-Waylly's Apple (Hand) Pie

Chef Sohla El-Waylly's apple (hand) pie
Sohla El-Waylly
Chef Sohla El-Waylly's apple (hand) pie

Sohla El-Waylly

The beauty of these apple hand pies from recipe developer Sohla El-Waylyy is how easy they are, especially because they call for pre-made pie dough. El-Waylyy says it's best to use Granny Smith apples, which cook down into a thick and jammy compote without the need for too much starch. You'll need to let the filling cool completely or the uncooked crust will melt, so you can make the filling ahead of time before forming your pies.

For the filling:

  • 1 pound Granny Smith apples (about 2 medium)
  • 1 cup apple cider
  • 6 tbsp light brown sugar
  • 2 tsp tapioca starch or cornstarch
  • ½ tsp ground cinnamon
  • pinch ground nutmeg
  • pinch kosher salt
  • 1 tablespoon butter

For the pies:

  • flour for dusting
  • 1 ready-to-bake pie crust, thawed
  • 1 egg
  • 1 tbsp sugar
  • ¼ tsp cinnamon

Make the filling:

Peel apples and cut around the core to remove the flesh in large cheeks. Dice the apple flesh into rough ½-inch pieces and transfer to a medium saucepan. Add apple cider and sugar, and bring to a boil over high heat. Continue simmering the apples, stirring occasionally, until the apples are tender and translucent, the liquid has cooked down enough to coat the back of the spoon, and the mixture looks darkened in color, 12 to 14 minutes.

In a small bowl, stir together the starch with a few spoonfuls of the apple mixture to dissolve then stir it back into the pot. While stirring constantly, simmer the mixture for a full minute to cook the starch.

Remove from heat and stir in the cinnamon, nutmeg, salt and butter. Transfer to a bowl to cool completely. (The filling can be made 3 days in advance and kept chilled.)

Make the pies:

Preheat oven to 375° F (190° C).

Lightly dust a clean and dry surface with flour and unroll the prepared pie crust, gently warming it up with your hands if it feels stiff. If needed, use a rolling pin to gently roll it out into an even 11-inch circle. Using a sharp paring knife, cut the crust into quarters.

Divide the chilled apple compote evenly between the four pie crust wedges, leaving a 1-inch border all around. Working with one piece at a time, brush the edges with egg wash and fold the sides over the filling to overlap in the middle and form a cone, taking care to press the tip closed.

Transfer the hand pie to a baking sheet lined with parchment and place seam side down. Use the side of your hand to gently press the wide end of the cone to seal. Fold over the edge and crimp with your fingers or a fork, just like you would for a full pie. Using the tip of a paring knife, cut a couple of slits into the hand pie to release steam as it bakes. Repeat with remaining dough and filling. and freeze for at least 20 minutes before baking. (Alternatively, freeze overnight before individually wrapping and storing for up to 2 months.)

In a small bowl, whisk the egg with 1 tablespoon of water and a pinch of salt. In another small bowl, stir together the sugar and cinnamon. Brush the hand pies evenly with egg wash and sprinkle with cinnamon.

Bake in the preheated oven until golden brown, about 18 to 20 minutes. Cool for 10 minutes before eating.


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