18 Recipes to Brighten Your Second Pandemic Passover - The New York Times

18 Recipes to Brighten Your Second Pandemic Passover - The New York Times
Von Diaz’s Puerto Rican Recipes - The New York Times
18 healthy recipes you can make with foods in your pantry - TODAY
Healthy recipes: Spring Lasagna - Atlanta Journal Constitution
3 Next-Level Passover Recipes from Celebrity Chefs - Gotham Magazine

Posted: 24 Mar 2021 12:23 PM PDT

It may feel impossible to gather the enthusiasm to prepare food, table settings and prayer books for a second year of socially distanced Seders. But great food always helps, even if just a little. So whether you hold a five-minute video chat, a full Seder for only household members, a pared-down outdoor gathering, or any combination, here are some ideas from NYT Cooking to make it special.

A Passover-friendly casserole from Melissa Clark that changes up the holiday's flavor profile feels like a lifesaver this year. What have we done to deserve Melissa Clark?

A marinade with fresh citrus, sumac, olive brine, garlic, thyme and honey does all the work in this recipe from Susan Spungen. You'll just want to give the chicken, apricots and olives at least two hours — and up to 24 hours — in that marinade for maximum flavor.

Recipe: Roast Chicken With Apricots and Olives

In this recipe, Alison Roman writes that gently simmering the stock — not letting it boil — is the key to keeping your chicken juicy, not dry, and your broth clear, not cloudy. And the secret to great matzo balls is chicken fat, of course. Don't skimp on the dill and celery.

Recipe: Matzo Ball Soup With Celery and Dill

For the sweet tooths among us, Passover brings a welcome excuse to eat lots of Melissa Clark's matzo toffee, a layered confection of matzo crackers, brown sugar caramel and melted chocolate.

Bitter herbs are eaten at Passover to symbolize the hardship of enslaved Israelites in Egypt. This salad from Martha Rose Shulman combines colorful radicchio, endives and arugula with a mixture of fresh parsley, dill and mint.

Recipe: Bitter Herbs Salad

A food processor fitted with a grating plate makes quick work of this adapted recipe that came to Francis Lam by way of Itta Werdiger Roth and the cookbook "Spice and Spirit." For Passover, use matzo meal in place of flour to make this dish kosher. It is "simple and perfect," wrote one commenter. "My daughter asked if we could have this every night."

Recipe: Potato Kugel

Any recipe that starts with "Melt 2 tablespoons chicken fat" is going to deliver the goods. This one from Alison Roman certainly does. After the livers are browned in the fat, you'll toss them with jammy shallots cooked in red wine.

Recipe: Chopped Liver on Matzo

This recipe from Susan Spungen makes moist, chewy macaroons that any coconut lover will adore. They're perfect, she points out, after a big meal when there isn't much room, or even time, for dessert: "It's late — who wants to wash even more plates and forks?"

Recipe: Coconut Macaroons

Short ribs aren't typically braised in white wine and vermouth. (Red wine is more familiar here.) But the combination in this Melissa Clark recipe gives the hearty ribs a brightness that's perfect for an edge-of-spring holiday like Passover. "This may be the best short-rib recipe ever," wrote a commenter. "I was concerned that using white wines, instead of red, was not the way to go. My friends raved about the taste! I would not change a thing."

Recipe: Vermouth-Braised Short Ribs

In this Susan Spungen recipe, halved and roasted sweet potatoes are topped with a glaze made from citrus juices and zest, honey, cinnamon, ginger, prunes and a big pinch of salt, mimicking the flavors of the traditional stew tsimmes. Make it for Passover and you may want to make it all the time.

Recipe: Sweet Potatoes With Tsimmes Glaze

This brilliant Melissa Clark recipe is adapted from the molecular gastronomist Hervé This and has only one ingredient: chocolate. Slowly melt high-quality bittersweet chocolate in water, then whisk it vigorously in a bowl over an ice bath for three to five minutes until it becomes fluffy and thick — et voilà!

A classic Ashkenazi recipe, haroseth symbolizes the mortar used by enslaved Israelites. It's a mixture of chopped apples, toasted nuts, cinnamon and a big splash of sweet Passover wine such as Manischewitz. Melissa Clark adds lemon juice to brighten the dish.

Recipe: Apple and Walnut Haroseth

If a rich, spicy broth made from two whole chickens, serrano chiles and cilantro sounds thrilling, then this matzo ball soup — inspired by the chef Fany Gerson's Jewish upbringing in Mexico City — is for you. Serve it with onions, epazote, avocado, lime wedges and even more chiles and cilantro.

Recipe: Matzo Ball Soup a la Mexicana

Melissa Clark suggests that you ask your butcher for a second-cut, or deckle, brisket for this dish if you can. "For lovers of fatty meat, this is brisket nirvana," she writes. "It's juicy, it's succulent, it falls apart under the fork with barely a nudge."

Recipe: Braised Brisket With Plums, Star Anise and Port

This recipe from Susan Spungen is a keeper, and not just for the vegetarians in your life. "It delivers a browned cauliflower that ends up soft enough — custardy almost — to serve with a spoon," she writes.

Recipe: Whole Roasted Cauliflower With Pistachio Pesto

Loaded with caramelized onions and mushrooms, this savory matzo brei made like a frittata from Susan Spungen makes for game-changing leftovers throughout Passover. Sounds like a nice gift to your future self.

Recipe: Matzo Frittata

To make this comforting soup from Martha Rose Shulman, you'll add crumbled matzo and a tempered egg yolk-lemon mixture to simmering chicken broth. Steamed Swiss chard and parsley go in at the end for extra nourishment.

Von Diaz’s Puerto Rican Recipes - The New York Times

Posted: 24 Mar 2021 07:30 AM PDT

Good morning. The journalist, historian and cookbook author Von Diaz brought together her essential Puerto Rican recipes for us this week, dishes that she calls foundational to her understanding of flavor, "a culinary mejunje, or mix, of Indigenous, African, Spanish and American ingredients and techniques."

Her essay on the subject is itself essential reading, and I think you'll want to get into the recipes in your kitchen this week, building on her sazón and sofrito to make all manner of deliciousness.

You might start with pollo en fricasé, braised chicken thighs in a rich, oniony, tomato-based sauce with garlic, white wine and vinegar, set off by briny olives and capers. Or sancocho, the rustic stew you can make with root vegetables and just about any meat. Or, if you're feeling celebratory, you might try your hand at pernil (above), the crackly-tender roast pork that is probably the best-known dish of the Puerto Rican diaspora.

Von has a beautiful recipe for pescado frito, whole red snapper marinated in adobo, then fried and served with tostones, avocado salad and white rice. And another one for yuca con mojo, boiled yuca doused in a garlic-and-citrus mojo dressing, her grandmother's recipe.

There's the stewed beef known as carne guisada as well as arroz mamposteao, mixed rice with beans, and a marvelous vegetarian situation with gandules con bolitos de plátano, pigeon peas with plantain dumplings. Alcapurrias de jueyes, crab-stuffed fritters? Them, too — with pastelillos de guayaba, guava cheese pastries, for dessert.

If you're planning for Passover, we've got you covered with dozens of recipes, including ones for vegetarian main dishes, for matzo-centric cooking, for desserts and sweets.

And for Easter, Steven Raichlen weighs in with recipes for honey-cured, hickory-smoked shoulder ham, and ham-cured, smoked pork loin with Cognac-orange glaze, while Yewande Komolafe details and explores the joys of moqueca, the Brazilian seafood stew.

Other new recipes to try this week: lemon pudding cakes with sugared raspberries from Melissa Clark; and crispy gnocchi with burst tomatoes and mozzarella from Ali Slagle.

There are thousands and thousands more recipes waiting for you on NYT Cooking. Go see what you can find. As always: Save the recipes you want to cook and rate the ones you've made. You can leave notes on recipes, too, if you want to keep track of hacks or substitutions you've made or want to tell your fellow subscribers about them.

Yes, you do need to be a subscriber. Subscriptions are what make NYT Cooking possible. I hope if you're able that you will subscribe to NYT Cooking today. Thank you.

In return, we will be standing by to help should anything go awry in your kitchen or with our technology. Just write us: cookingcare@nytimes.com. Someone will get back to you, I promise.

Now, it has nothing to do with saucepans or the scent of thyme, but I liked Ben Libman's essay in The Times arguing that 1925 may have been modernist literature's most important year. (That year's in the spotlight because books published then have just emerged from under copyright.)

Tacking in another direction, here are 15 cooking tips our Food team swears by, on YouTube.

Robert Travers has a poem, "Geese," in The Yale Review.

Finally, here's Spoon covering Tom Petty, "Breakdown," and you ought to listen to that very loud. I'll be back on Friday.

18 healthy recipes you can make with foods in your pantry - TODAY

Posted: 24 Mar 2021 07:19 AM PDT

TODAY nutritionist, Joy Bauer, shares her tips on how to be the boss of your pantry — from the best organizational tips to the healthiest things to stock up on for quick, easy and healthy meals.

With limited trips to the grocery store due to the pandemic, I really had to get creative with canned beans and fish, rolled oats and nut butters this year. Here are a few of my favorite recipes that go from pantry to table in no time!

Oats

1. Chocolate-Banana Overnight Oats

No time for breakfast? You can prep this healthy and tasty breakfast the night before.

Shutterstock

2. Jumbo Oatmeal Pancake

Pancakes are a real crowd-pleaser and they're quick to whip up. This version features ingredients you probably already have in your kitchen, requires only a simple toss and mix, and tastes incredibly yummy.

3. Overnight Banana Strawberry Oats

You're going to flip for these sweet and satisfying overnight oats. Just prep them the night before and you'll wake up to a delicious breakfast in the morning.

Strawberry and Cream SmoothieCourtesy Joy Bauer

4. Strawberry and Cream Smoothie

This "breakfast milkshake" is filled with creamy goodness, it feels indulgent and comes with a whole lot of nutrition.

5. Peanut Butter Cup Smoothie

Creamy and delicious, this smoothie tastes more like dessert than breakfast. Adults and kids alike will slurp the sweet sip right up!

Canned fish

6. Veggie Tuna Salad

This salad is packed with protein, beta carotene and vitamin C. It's the perfect lunch in a crunch and can be served on a bed of fresh spinach leaves or on a halved and toasted English muffin.

Open-Faced Tuna MeltCourtesy Joy Bauer

7. Open-Faced Tuna Melt

This open-faced sammie is nostalgia in a bite! I gave the classic tuna melt a healthy makeover with fiber-rich whole-grain bread, canned light tuna (canned albacore white tuna is higher in mercury) mixed with light mayo (and maybe some hot sauce for extra heat), and topped with cheese.

8. Wild Salmon and Chickpea Salad

Everybody seems to have a favorite tuna salad recipe, but it is just as easy to create fabulous salads using canned salmon, which has much more omega-3 fats and vitamin D.

Nut butters

9. Joy Bauer's Chocolate-Peanut Butter Fudge Bites

These chocolaty, fudgy bites are not only delicious but are perfect for beating the afternoon energy slump.

TODAY

10. Cold Sesame Noodles with 4-Ingredient Peanut Sauce

These cold sesame noodles are a family favorite in my house. They're ridiculously easy to make and the peanut butter sauce requires only four simple ingredients — one of them is water!

11. Pumpkin Pie Oatmeal Squares

This tasty treat offers 4 grams of protein and 3 grams of fiber so it's a sweet treat that's sure to have some staying power.

Jan. 22, 202103:58

Legumes

12. Lentil Hummus

This recipe is a nice spin on the classic dip, incorporating lentils instead of chickpeas. Lentils are a brain-boosting ingredient and, in some studies, have been shown to help clear brain fog and improve cognition.

LUCY SCHAEFFER PHOTOGRAPHY

13. Black Bean Tacos

Taco time! I made black beans the star of this recipe because they're busting with nutrition — and they're a terrific source of plant-based protein and fiber.

14. Quinoa-Black Bean Casserole

This creative spin on my Triple Veggie Quinoa recipe is a great family-style meal for Meatless Mondays! The addition of the eggs and cheese give this dish a unique Mexican flare that your whole gang is sure to love.

15. Three Bean Veggie Chili

This hearty vegan chili gets a powerful punch of protein and fiber from the beans, making it a tasty and satisfying meal.

Quinoa-Chickpea TabboulehCourtesy Joy Bauer

16. Quinoa-Chickpea Tabbouleh

Tabbouleh is a Middle Eastern salad made with couscous or bulgur, tomatoes, cucumber and fresh herbs like parsley and mint. I substitute quinoa as the grain and add chickpeas to bump up the protein, transforming this side dish into a substantial meal.

17. Slow Cooker Chicken and Black Bean Chili

This slow cooker chili is incredibly tasty on its own, but it also makes a delicious filling for enchiladas and tacos, too. You can even spoon it over a platter of whole grain tortilla chips to create a healthier rendition of "loaded nachos."

18. Salsa Verde Chicken Chili

I love this chicken chili with salsa verde. I add a can of dark red kidney beans along with a can of white cannellini beans, but you can swap in any beans you have on hand to make it a filling and fibrous all-star dish.

March 5, 202103:24

Healthy recipes: Spring Lasagna - Atlanta Journal Constitution

Posted: 24 Mar 2021 06:49 AM PDT

Lasagna is my gift. If you're struggling or celebrating, I'm leaving a hot dish at your door. So when I learned about Lasagna Love (lasagnalove.org), a not-for-profit started by Rhiannon Menn at the beginning of the pandemic, I knew I had found my people. The premise is simple. Need a lasagna? Request one. Enjoy making lasagna? Give one. Just a year old, Lasagna Love matches more than 4,000 families every week, and counts 20,000 volunteers among its ranks.

3 Next-Level Passover Recipes from Celebrity Chefs - Gotham Magazine

Posted: 24 Mar 2021 01:14 PM PDT

Passover is here, and isn't it time your spiced up your Seder? We teamed with celebrity chefs to bring your beef brisket a much cooler matzah pairing.

First, Top Chef Masters' Franklin Becker shows us how to make wild mushroom matzah brie with caramelized onion jam and creme fraiche. Besides appearing on a number of TV programs, including the Bravo series and Food Network's Iron Chef America, the Brooklyn native penned the healthy cook book Good Fat Cooking and helped found the healthy grocery service Hungryroot as well as online cooking class platform 100 pleats. You can be sure this delectable dish will be full of flavor while maintaining a balanced nutritional profile

Next, we have two sides from Chop Happy host and Food Network Star contestant Jason Goldstein. The whimsical chef brings his signature fun to homemade everything bagel matzo and a special bagel and lox quiche with matzo crust. Both recipes are straight-forward with simplicity in mind, so you can make them a part of your everyday favorites.

See pictures and instructions for all three recipes below. Happy eating, and chag Pesach samech!

Chef Franklin Becker's Wild Mushroom Matzah Brie with Caramelized Onion Jam and Creme Fraiche

For the mushroom matzah brie:

2 oz butter (canola oil, olive oil can be substituted)
4 oz mixed mushrooms (hen of the woods, oyster, hon shimeji)
Herbs: fresh thyme, chives, parsley and rosemary
Salt and pepper to taste
6 oz matzah
2 cup boiling water
6 eggs
2 oz butter (canola oil, olive oil can be substituted)
Salt and pepper to taste

Method:

Preheat oven to 350*F
In a saute pan set to medium, add butter to the pan. Immediately add the mushrooms and brown on one side (2 minutes). Season with salt and pepper and toss. Continue to cook for 3 to 5 minutes 'till tender and all of the liquid has been removed. Add herbs and adjust seasoning to taste. Set aside to cool.
For the matzah, break apart matzah and place in a large bowl. Pour water over the matzah and allow to soak for 3 minutes. Drain remaining water from the matzah and add in the mushrooms. Crack in the eggs and scramble.
Bring a nonstick pan up to temperature and add half the butter. When the butter melts, add the matzah mixture and spread evenly in the pan. Season with salt and pepper.
Place the pan in the oven for 5 minutes.
Remove pan and flip the matzah brie. Season with salt and pepper again. Add remaining butter and cook 'till golden brown on the stove top.
Place on a large serving platter and top with herbs, onion jam and creme fraiche.

For the onion jam: Please allow 1 hour to cook the onions

8 oz onion, sliced thinly
1 oz butter or olive oil
1/2 oz sugar
1/2 oz red wine vinegar
salt to taste

Method:

In a small pot set on a low temperature, cook the sliced onions in butter or olive oil 'till they turn translucent. Once translucent, add the sugar and continue to cook slowly. Once caramelized, adjust the seasoning with salt and vinegar.
Allow to cool before serving.

For the creme fraiche:

2 oz creme fraiche (sour cream can be substituted)
1/2 oz chives, chopped
pinch of salt

Method:

Combine and refrigerate.

Chef Jason Goldstein's Homemade Everything Bagel Matzo

Cook Time: 15 minutes

Ingredients:

1 1/2 cups flour
1/2 cup water
4 tablespoons extra virgin olive oil
2 teaspoons salt
1 egg
Everything bagel seasoning

Directions:

Preheat the oven at 450.
Place flour and salt in a bowl and mix to combine.
Add oil and mix. Then add water slowly as a mix, and it should form into a loose ball.
Take out dough and place on an oiled surface to knead for a minute. Roll out dough as thin as possible in a square-like shape, then cut edges into a better square. Cut the big square into 4 squares.
Place all four pieces onto a parchment lined sheet pan. Poke holes into the matzo dough all over. This helps prevent rising. Brush with egg and sprinkle with everything bagel seasoning. Place in the oven top on the top rack 4 minutes on side and flip and cook for 4 more minutes.

Chef Jason Goldstein's Bagel and Lox Quiche with Matzo Crust

Ingredients:

Crust:

4 sheets Matzo
1 stick Butter (melted)
1 teaspoon Salt

Filling:

1/4 pound Lox (chopped)
1 bunch Chives (chopped)
2 tbs Everything Bagel Seasoning
8oz Cream Cheese
5 Eggs
1/2 cup Heavy Cream
1 tsp Salt
1 tsp Pepper

Directions:

Place all ingredients in food processor until it has a sandy texture.
Press on a pie pan and bake at 350 degrees for 15 minutes.
In a bowl, mix the rest of the ingredients. It's okay to have chunks if cream cheese.
Pour into matzo crust and bake for an additional 30 minutes.
Top with more chives and enjoy!

Photography by: Courtesy Franklin Becker; Chop Happy.

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18 Recipes to Brighten Your Second Pandemic Passover - The New York Times

18 Recipes to Brighten Your Second Pandemic Passover - The New York Times