A Brilliant Burger and Other Inspired Recipes - The New York Times

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A Brilliant Burger and Other Inspired Recipes - The New York Times

A Brilliant Burger and Other Inspired Recipes - The New York Times

Posted: 28 May 2021 10:30 AM PDT

When I was picking out this week's recipes for you, I was dreaming of Memorial Day weekend gatherings and the days that follow, that first big summer-vibe weekend of the year. (By the way, our Food staff's favorite recipes for the season are right here in this amazing feature.)

But then I noticed that the recipes below have something else in common: inspiration drawn from wide-ranging sources, some slightly tweaked and others reimagined to become something equally delicious. Kay Chun's savory-sweet Korean barbecue-based burger is a superb example. Tell me what you're cooking! I'm dearemily@nytimes.com.

P.S. A reader wrote to tell me that she walked into the kitchen and found her daughters making pancakes, a well-loved copy of Eric Carle's book "Pancakes, Pancakes!" on the table. My heart burst. Carle died this week, at 91, and his illustrations in the "The Very Hungry Caterpillar" will sing out to anyone who loves one piece of chocolate cake, one ice cream cone, one pickle, one slice of Swiss cheese, one slice of salami, one lollipop, one piece of cherry pie, one sausage, one cupcake and one slice of watermelon.

1. Korean Cheeseburgers With Sesame-Cucumber Pickles

I hardly eat beef anymore, and I just about never cook with it. But a few times a year, the thing I want for dinner is a salty, juicy burger. And now the brilliant Kay Chun drives up with this recipe, which brings the flavors of Korean barbecue to the burger format. If beef is a hard no but you're still intrigued, you could make this with plant-based meat, or try ground turkey. She broils the patties in the oven, but you could grill them (or cook them in a cast-iron pan on the grill).

2. Ginger-Lime Chicken

Ali Slagle uses a trick that J. Kenji López-Alt has written about to get brash flavor on this chicken: using mayo in the marinade, which helps the grated ginger and lime adhere to the meat and also encourages browning. No, you don't taste the mayo. This is another recipe you could cook indoors (in a skillet or grill pan) or outdoors (on the grill itself), making it great for a Memorial Day weekend meal or, you know, a Wednesday.

View this recipe.

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3. Salmon and Couscous Salad With Cucumber-Feta Dressing

Yasmin Fahr draws inspiration from both green goddess dressing and the Persian side dish mast-o khiar for the dressing in this gorgeous dinner salad, stirring together thick yogurt, feta and Persian cucumbers to toss with flaked salmon and couscous. Keep an eye on the cook time for the salmon: You may need far less, depending on the thickness of your fillets, and you don't want the fish to dry out.

4. Salad Pizza With White Beans and Parmesan

A complete meal in pizza form, this dish is inspired by one served at California Pizza Kitchen, the American restaurant chain found in malls across the land. Ali Slagle bakes Parmesan onto the dough, which forms a crispy base for a pile of arugula and white beans. You could make the dough, but it's totally fine to buy it.

View this recipe.

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5. Yo Po Mian

The name of this staple from the Shaanxi Province in China means "oil-sprinkled noodles": Noodles and greens are topped with garlic and chiles, and then hot oil is poured over the top. Hetty McKinnon's version uses dried wide noodles, rather than fresh hand-torn noodles, for an enormously flavorful meal you can pull together in about 25 minutes.

View this recipe.

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Chef Sheldon Simeon recipes from debut cookbook 'Cook Real Hawai'i' - TODAY

Posted: 28 May 2021 11:31 AM PDT

During Asian Pacific American Heritage Month, TODAY is sharing the community's history, pain, joy and what's next for the AAPI movement. We will be publishing personal essays, stories, videos and specials throughout the entire month of May.

Mai tais, coconuts and pineapple on pizza: These may come to mind when you think about Hawaii food. But its cuisine is way more nuanced than that — and Maui chef Sheldon Simeon is on a mission to show how it's been influenced by the diversity of cultures in the Islands in his debut cookbook, "Cook Real Hawai'i."

"That was a huge part in making this cookbook," the two-time "Top Chef" finalist and father-of-four told TODAY Food. "I've traveled around the country and people always ask me what kind of food I make. I make Hawaii food — but nobody really knew what that was. People don't know the layers of influences in our cuisine and this was an opportunity to share that."

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In this cookbook, there are 100 recipes for dishes — many from his family — rooted in every culture in Hawaii, from Filipino pork belly adobo to Hawaiian pipi kaula(jerked beef) to Okinawan pig's feet. It's an homage to all the people, places and food he's experienced in Hawaii — with heartfelt stories behind many of the dishes featured.

TODAY Food: What was something you discovered while researching and writing this cookbook?

Sheldon Simeon: I discovered I hate recipes. [Laughs.] The way I cook, I put one spoon of this and one pinch of that — the full auntie-style of doing it. I'm fortunate I can cook and replicate from that, but you can still make soulful and delicious food by following a proper recipe. It's just not the way I cook. I buy a cookbook, go through it, then start automatically adjusting it already. I'm tweaking, always.

Huli Huli Chicken

Kevin J. Miyazaki

Is there a dish in this cookbook that's new to you in some way?

My dad always talked about this shoyu (soy sauce) pork adobo that my grandma would make. She would use pork belly and it had a dark caramelized color. It was different from what we make (in Hawaii). We make adobo with pork butt, heavy vinegar, put it all in a pot and let it simmer. That's very local-style. It came full circle when I went to the Philippines for the first time five years ago and figured out how to make adobo the way my grandma did from a chef from the town she grew up in. This is the way I cook it now, for sure.

Who's the biggest influence on you when it comes to your cooking?

My dad, hands down, still to this day. He's a welder, but he's known for his cooking. I seriously think I'm turning into my dad, too. [Laughs.] He sends me pictures of whatever he's cooking. The other day, he sent me a text: "Ho, check out my pūpū (appetizers) for da Lakers game." That's seriously the kind of stuff he does.

Coconut Shrimp

Kevin J. Miyazaki

Some of your recipes — like Spam musubi and POG — are super simple. Why include them?

Easy if you know, as my uncle would say. Simple is the key to Hawaii cuisine, and I wanted people to discover that and have that feeling that they can be successful. Those are the recipes people are posting on Instagram and so stoked about. I love those cookbooks that you just look at and you know you never going to make it, and those books have a purpose. But this cookbook is totally different. This is definitely for the home cook. These dishes are not about the technique, not about creativity. There's some of that, but it's really about the dishes that have soul to it. It can be the simplest thing, but it resonates with so many people, especially if you grew up in Hawaii.

Spam Musubi

Kevin J. Miyazaki

What do you hope people learn from this cookbook?

These recipes show the blending of our cultures. It's not just Filipino or Japanese or Hawaiian. It just shows that people evolve, culture evolves, and we should still celebrate it.

For someone who hates recipes, you now have an entire book of them.

That's the most surreal part of it, holding it in my hands and knowing that these are going to live on forever. Yeah, I love seeing other people are replicating (the dishes). They're cooking from it and they know it's a piece of my family.

"Cook Real Hawai'i," by Sheldon Simeon and Garrett Snyder

This interview has been edited and condensed.

10 Secretly Healthy Memorial Day Recipes To Make This Weekend - Forbes

Posted: 28 May 2021 09:06 AM PDT

Memorial Day is almost here—which means, it's time to fire up the grill and celebrate the unofficial arrival of summer with an epic holiday weekend cookout as you safely reconnect with your family and friends. 

If you're looking for some quick culinary inspo, here's a roundup of some of the best (and healthiest) Memorial Day recipes—from main dishes to sweet treats and everything in between—that are sure to wow your guests: 

Grilled Mediterranean Chicken Kebabs

Let's face it, no summer holiday spread is complete without delicious chicken kebabs. These delightfully juicy and tender skewers pack an explosion of flavors in every bite thanks to the light Mediterranean-style marinade made with garlic, herbs, olive oil and a splash of lemon juice. Get the recipe here. You might also want to check out this recipe for Chili Garlic Chicken Satay Skewers. 

French Potato Salad

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This mayo-free version of potato salad is tossed in a light dressing of Dijon mustard, poppy seeds, olive oil and vinegar. You can also throw in sun-dried tomatoes, roasted bell pepper, toasted nuts and feta cheese for added flavor and nutrition boost. Get the original recipe here. 

Buffalo Turkey Burgers with Blue Cheese Broccoli Slaw

Upgrade your healthy eating game with these scrumptious turkey burgers featuring crunchy broccoli slaw, homemade skinny blue cheese dressing and a cayenne pepper kick. Here's the drool-worthy recipe.

If you're cooking for folks that don't eat meat, look no further than these delectable recipes for Vegan Portobello Burger with Pesto and Sundried Tomato Spread and Curried Eggplant, Lentil and Quinoa Burgers with Onion-Pepper Relish.

Red White and Blue Mini Cakes

Add a little sweetness to your Memorial Day weekend cookout spread with these berry-licious, gluten-free mini cakes. Here's the paleo-friendly recipe. If you're looking for some more easy-to-make, patriotic-themed dessert ideas, check out these recipes for Red, White and Blueberry Popsicles and Red, White and Blue Fruit Kebabs. 

Grilled Curry Stuffed Avocados

Spicy chickpea salad infuses this simple grilled appetizer with a burst of flavors. Plus, it's loaded with essential nutrients like protein, fiber and heart-healthy monounsaturated fats. What's not to like? Get the vegan, gluten-free recipe here. This Healthy Chicken Salad Stuffed Avocados recipe is also highly recommended.

Smoky Vegan Mushroom Pâté

Creamy red lentils, earthy mushroom, smoked paprika, herbs and homemade cashew cream make this vegan pâté a beautiful medley of different flavors and textures. Serve with fresh whole grain bread or oatcakes. Get the delish recipe here. 

No-Bake Greek Yogurt Fruit Tart

With a raw pecan and date crust topped with dollops of Greek yogurt, chopped fresh berries and a drizzle of honey, this stunning no-bake dessert is as wholesome as it is delicious. Check out the full recipe here. This vegan, no-bake recipe for Earl Grey Blueberry Tart is also highly recommended. 

Mediterranean-Style Salmon Burgers

These tender and juicy salmon burgers are bursting with flavor thanks to fresh greens, spices, Tzatziki sauce and a splash of lemon juice. Plus, they are chock full of heart-healthy omega fats and protein—making them a deliciously healthy beef-free crowd-pleaser. Nuff said. Here's the full recipe. You might also want to try this Salmon Quinoa Burgers recipe. 

Skinny Shrimp Salsa

Tender shrimp, juicy tomatoes, red onion, cilantro and a dash of lime make this low-fat, gluten-free appetizer mouthwateringly good. And the best part? It takes barely 15 minutes to prepare from start to finish! Get the recipe here. 

Southwestern Three Bean Salad

Protein-packed beans tossed in a deliciously spicy dressing of hot sauce, chili powder, garlic, and freshly squeezed lime juice make this hearty salad both filling and flavorful. Get the wholesome salad recipe here. I also tried and loved this Citrus-Lime Tofu Salad recipe.

14 Memorial Day Recipes BA Staffers Really Are Eating (and Drinking) to Celebrate - Bon Appetit

Posted: 27 May 2021 11:30 AM PDT

This year, Memorial Day is taking on a lot of new meaning for our staff. Of course, it's the beginning of the summer #grillingseason, bringing with it plenty of fair weather ingredients and recipes we've been patiently waiting to eat in these warmer months (burgers and berries are here to stay). But for many of us, it's also the first chance in over a year to safely connect with friends and family in the ways we know best: by cooking, eating, and drinking. We asked our staff to share the recipes that they'll actually be making this year, including frozen desserts, fried fish, and so much more. From the crowd-pleasing grilled steaks we've been waiting all winter for to the refreshing summer drinks we'll be mixing up to toast Moderna and Pfizer, this is everything we're cooking for this Memorial Day.


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