28 best recipes for your Eid al-Fitr feast - TODAY - TODAY |
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28 best recipes for your Eid al-Fitr feast - TODAY - TODAY Posted: 12 May 2021 06:20 AM PDT For the past month, Muslims around the world have been fasting for Ramadan, one of the most sacred times of the year in the faith of Islam. The days of fasting from sunrise to sunset are expected to conclude the week of May 12 with the highly anticipated feast of Eid al-Fitr. Eid celebrations often include large feasts, gift-giving and gatherings among family and friends. Eid feasts can include hearty main dishes, including lots of slow-cooked meat, toasty grains and refreshing salads. Desserts often air on the lighter side, with fruits, nuts, spices and yogurts meant to aid digestion. To honor this holy time, here are some recipes to make this year's Eid a deliciously memorable one. Appetizers and sides Nathan Congleton / TODAY This dip is so versatile — you can use it as a spread on a sandwich with leftover lamb, or have it on hand for expected company; it lasts up to a week in the fridge.  Nathan Congleton / TODAY This vibrant, balanced salad has a wonderful combination of tangy, sweet citrus, earthy olives and cool mint. It's the perfect preface or complement to heartier, meat-heavy dishes.  TODAY In this kibbeh recipe, bulgur wheat, ground beef or lamb, garlic, mint and parsley come together to form a shell for a succulent meaty filling, which gets fried until crispy and brown. It's a comforting finger food to have on your Eid table.  Michael Persico / Houghton Mifflin Harcourt This flavor punch of a salad can easily be prepared in advance and served at room temperature, leaving the stove available for other dishes.  Samah Dada The best part about this flavorful, brightly hued hummus is that you can throw everything into a blender and watch the magic happen, with only the push of a button.  Alejandra Ramos The batter for these thin, spongy semolina pancakes is made in a blender. They're cooked on a skillet just like American-style pancakes with one big difference — no flipping!  Melissa Clark Raw, shaved carrots may sound like the simplest side dish of all time, but it has no shortage of complexity for your taste buds. Crunchy, fresh and little sweet, make this salad a day ahead. It gets even better as it sits, absorbing more of the dressing.  TODAY Fresh parsley, zesty lemon, nutty almonds and warm spices make this tabbouleh incredibly flavorful. It's bright, fresh and healthy so it's a perfect complement to so many dishes.  Tyler Essary / TODAY Roasting eggplant turns its white flesh golden brown and gives it a wonderfully tender texture. The smoky tahini sauce, crunchy pine nuts and fresh herbs enhance the delicate, mild flavor of the eggplant.  Nathan Congleton / TODAY Samin Nosrat believes that cooking a bunch of vegetables is one of the most luxurious things you can do for someone. And this satisfying salad, seasoned generously with za'atar, is definitive proof of that.  Yossy Arefi / Courtesy of Modern Potluck, Clarkson Potter With sweet carrots and dates, hearty lentils and tons of herbs, this could certainly be a side dish for a large roast or stand on its own as a vegetarian main course.  Nathan Congleton / TODAY Padma Lakshmi is all about bringing the most flavor out of a dish by cooking with spices. Here, she shares an Indian-style rice pilaf recipe that's easy to follow but has complex flavors thanks to all the spices involved. Mains Nathan Congleton / TODAY The robust flavor of a variety of spices like cumin, coriander and garam masala bring warmth and heat to the biryani, while the saffron and milk add color and aroma.  KEN GOODMAN PHOTOGRAPHY Ground beef gets mixed with an abundance of deep, earthy spices like black pepper, cinnamon and sumac and grilled on wood skewers, making for a wonderful main dish accompanied with rice, hummus and salads.  Nathan Congleton / TODAY What could be more comforting than a plate of of creamy polenta topped with crispy chicken and a simple pan sauce? Dried herbs and spices and preserved lemon punch up the flavor in this satisfying recipe.  TODAY For perfect lamb, first cook the chops for roughly two minutes per side on medium-high heat, until each side is gorgeously caramelized, then roast it — and slather it with a tapenade of capers, pistachios and olives.  Yasmin Fahr Inspired by the classic Moroccan pairing of lemon, chicken and olives, this dish is salty, tangy and bright with a pleasant chewiness from the couscous. Serve the chicken with the couscous salad as is or make it a day ahead and shred the chicken into the couscous with a squeeze of lemon juice.  Zach Pagango / TODAY Shawarma spices flavor the chicken in this one-pot, low-and-slow djej b finden with moghrabieh. The moist, tender chicken shares the stage with pearl onions and cremini mushrooms, all finished with fresh herbs, butter and white wine sauce over Lebanese couscous.  Nathan Congleton / TODAY Marinate juicy chicken thighs in olive oil, lemon juice, zest, za'atar, sumac, garlic, salt and black pepper, grill 'em up and and serve 'em with fire-roasted eggplant, tahini sauce, herbs and flatbread.  Nathan Congleton / TODAY Arayes, pita bread stuffed with a mixture of beef, lamb and spices and then grilled, are popular throughout the Middle East. Here, the dish is served with a refreshing herb salad and creamy tahini sauce.  Samantha Okazaki / TODAY Al Roker's slow-roasted, braised lamb has an incredible umami flavor that's brought out by his secret ingredient: anchovies. This dish is perfect because you can prep in the morning, spend time with the family and then have a finished meal waiting for you eight hours later.  Samantha Okazaki / TODAY Bring thick, steak-like pieces of cauliflower to life with amchur (dried mango powder), cumin, coriander and a zesty yogurt topping.  TODAY Spiced couscous provides a fluffy bed for tender braised short ribs, while the sweet and spicy raisin salad adds brightness to this succulent dish. It's definitely a showstopper.  Mike Smith / TODAY The spices in this recipe are not just belly-warming and flavor-enhancing but also help the digestibility of the legumes, which can be challenging for some. This dish improves over time so always make extra.  Nathan Congleton / TODAY With just a little advanced prep you can serve up this Middle Eastern classic in just a few minutes. This packs such a flavor punch, and the spice blend is so versatile. Dessert Rachel Gurjar Kheer, a creamy milk and sugar-based, is the perfect thing to end your Eid feast with. This one is flavored with warm spices like cardamom and cinnamon and topped with almonds and rose petals.  Aarti Sequeira This dessert is loaded with flavors — coffee, Medjool dates and cardamom — that combine for a decadent end to a special feast.  Rachel Gurjar Desiccated coconut is soaked in milk, cooked with condensed milk and cardamom and topped with a pistachio crumble. This recipe is simple, delicious and made with very few ingredients, making it super easy to whip up in just 20 minutes.  |
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Our 11 Best Chocolate Chip Cookie Recipes - The New York Times Posted: 12 May 2021 02:00 AM PDT  It's a matter of great debate among chocolate chip cookie lovers: Chewy and gooey? Cakelike and tender? Crisp and crunchy? (Or maybe you're one of those people who likes to eat just the dough? We see you.) Whatever your preference, we've got a recipe you're bound to adore. Here are 11 of our readers' most-loved chocolate chip cookie recipes. "OMG these cookies are as good as buying them at the bakery!"This is what people are talking about when they refer to "The New York Times's chocolate chip cookie recipe." The cookbook author and writer David Leite adapted it from Jacques Torres to accompany a 2008 article about the science of making a perfect chocolate chip cookie. It's a tad fussy: You need bread flour and cake flour, and 36 hours to chill the dough for the best texture and flavor. But when we say the results are worth it, we mean it. (One food editor we know — ahem — baked 10 batches to give out as wedding favors.) "These cookies are always a huge hit EVERY time I make them, which has been at least 2 dozen times."Impossibly tender and savory-sweet, these cookies were adapted from the chef Danielle Oron, a New Jersey native with Israeli roots who grew up drizzling her bowls of vanilla ice cream with lightly nutty tahini. "This is it. The only chocolate chip cookie recipe you'll ever need."Legend has it that Ruth Wakefield accidentally invented the chocolate chip cookie at the Toll House Inn, her popular restaurant in eastern Massachusetts. She was experimenting with making a chocolate drop cookie, but, in a rush, skipped melting the semisweet chocolate. Instead, she broke it apart with an ice pick and added it to butterscotch cookie dough. This version is very close to the original — Wakefield's called for a teaspoon of hot water and ½-teaspoon-size cookies — and it's the one you will still find on the back of every yellow bag of Nestlé chocolate chips. It never disappoints. "Cookies the size of your face, and they're perfect."This recipe from the baker and blogger Sarah Kieffer features a clever technique: banging the pan on the counter a couple of times during baking. That simple trick creates crinkly, crackly edges and a soft, gooey center. "Lost count of how many times I've made these, always to rave reviews."Almond flour is the only special ingredient required to make this gluten-free version of the Jacques Torres recipe. For even more flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, then let cool before using. "These were soooo good! Even my husband, who is not a vegan, said they were delicious."Erin Jeanne McDowell baked more than 50 batches of cookies in her quest to develop a worthy vegan version of the famous Jacques Torres chocolate chip cookie. She used a combination of vegan butter, flaxseed meal, cane sugar and coconut sugar for a superb cookie that will make everyone happy. Recipe: Vegan Chocolate Chip Cookies "I am seriously in love with these cookies."The internet went wild for these chocolate chip shortbread cookies from Alison Roman when they were first published in her 2017 cookbook, "Dining In: Highly Cookable Recipes." They are rich, crispy, crumbly and tender all at the same time, and the dough freezes like a dream. (Hot tip: There is no egg in the dough, so eat as many raw spoonfuls as you like.) "In our home, this is the cookie by which all other cookies are judged i.e. 'This other cookie is good, but not as good as the $250 cookie. Maybe $225 good.'"This oatmeal-chocolate chip cookie recipe was born of an urban myth about a woman lunching at the Neiman Marcus Cafe in Dallas. She enjoyed the chocolate chip cookies so much, the story goes, that she asked for the recipe. "Two-fifty," the waitress said. Just $2.50! When the credit card bill arrived, she'd been charged $250. The story was later debunked, but in 1997, Neiman Marcus developed a recipe anyway and gave it away for free. It's a special cookie, rich with grated milk chocolate, semisweet chocolate chips, ground oats and chopped nuts. Recipe: The $250 Cookie Recipe "Didn't think I would ever need another chocolate chip cookie recipe, but this one really takes the cake!"This easy, foolproof chocolate chip cookie recipe from Sherry Yard, the former executive pastry chef at Spago, has more than 3,000 five-star ratings. Using chopped chocolate bars instead of chips means you get a lovely smattering of small shards and large chunks distributed throughout the cookie. Serving with cold milk is a no-brainer. "This is a fantastic cookie. The texture was wonderful — slightly crisp on the edges and chewy on the inside."For domed cookies ideal for gifting, try this recipe from Ravneet Gill. Rolling the dough into balls before chilling for at least 12 hours yields uniform circles with soft, chocolaty centers. Recipe: Perfect Chocolate Chip Cookies "I've made this recipe four times in the past month!"Adapted from the cookbook "Vegan Cookies Invade Your Cookie Jar" by Isa Chandra Moskowitz and Terry Hope Romero, this recipe is here to make use of that single, sad banana on your countertop. These dairy-free cookies are chunky and packed with rolled oats, chocolate chips and walnuts.  |
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