Memorial Day weekend potlucks: 22 easy recipes to make ahead - TODAY |
- Memorial Day weekend potlucks: 22 easy recipes to make ahead - TODAY
- The one where we pick a recipe for every ‘Friends’ character for the long-awaited reunion - The Washington Post
- One of Roxane Gay’s Go-To Recipes - The New York Times
- Gochujang gives a spicy, smoky and sweet boost to these 6 recipes - The Washington Post
- Open sesame! 10 tempting tahini recipes, from super salad dressing to delicious blondies - The Guardian
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Memorial Day weekend potlucks: 22 easy recipes to make ahead - TODAY Posted: 25 May 2021 09:21 AM PDT As we begin to start getting back together this year, most folks can't wait to reunite with friends and family over Memorial Day weekend. As the unofficial start to summer 2021, what says warm weather bliss more than a potluck party? Some folks may be congregating at backyard barbecues (hello, baby back ribs and potato salad!), while others may be dining on city rooftops or at the beach. Has the host asked you to bring something sweet or a savory side dish? Simple! Are you eager to show off all those cooking skills you've been mastering over the last year? Go all out with an easy-to-transport appetizer or entrée. Whichever is preferred, we've got you covered with these perfect potluck recipes for summer. Savory Pinknic Chef Chris Santos makes a delicious popcorn shrimp salad with Old Bay aioli that he packs in a separate container. Once ready to serve, he loads up seven-grain rolls with the tasty filling. The shrimp salad is so flavorful and texturally pleasing, you can skip adding lettuce or anything else.  Nathan Congleton / TODAY This recipe uses everything in the icebox. If you have red onion, a little piece of squash or zucchini, leftover chicken, berries, peaches, apples or one random tomato throw it in there. This is also amazing the next day and delicious at room temperature, so it's a great option for a make-ahead dish that doesn't need to be packed in a cooler.  Nathan Congleton / TODAY No need to boil water to prep this no-cook couscous salad! Couscous just needs to be rehydrated before serving. For this salad, you'll combine the couscous with a few staple pantry ingredients, then let it soak in the dressing for a couple hours (or even overnight, if you'd like to prep it in advance). Serve it chilled or room temperature — no heat required!  TODAY Simpler than quiche, this veggie-filled summer galette makes is a beauty on the table. It's perfect for potlucks as it can be put out as an appetizer, side dish or even main for those who don't want meat. Just leave it to the host to choose, then let everybody enjoy!  Mike Smith / TODAY Using steamed potatoes from the bag saves time and makes prep quick and easy. Then just toss them with a simple dressing, charred onions for a sweet and smoky flavor and you'll be on your way.  Nathan Congleton / TODAY A colorful salad that's a mix of different vegetables hits the spot on a steamy summer evening. Everything can be prepped ahead of time and, while the recipe serves six, is easy to double for a larger gathering.  Food Network Kardea Brown loves Southern-style mac and cheese because it's cheesy and hearty, yet sturdy. It's basically a custard-style baked macaroni and cheese with eggs, heavy cream and sharp cheddar cheese. There's no denying this mac and cheese is irresistible — your fellow potluckers will agree.  Nathan Congleton/TODAY As vibrant as it is fresh, this salad is all about using ripe, in-season ingredients. Juicy tomatoes, cool watermelon and zesty herbs make this summery salad sing. It's also best served at room temperature, so no need to occupy extra space in the fridge.  Nathan Congleton / TODAY Grown-ups and kids alike will love this spin on traditional ranch. Plus, if you thin it out with a little water, it can dress a salad nicely.  This recipe is really tasty and easy to throw together for a picnic or an afternoon barbecue. It lasts for days in the fridge, too, so you can make it a few days before your picnic without worrying about a soggy salad.  Nathan Congleton / TODAY The fruity sweetness of the brown sugar and peach preserves compliment the smokiness of the bacon and bourbon in these baked beans. They're always the first side dish to go at any barbecue.  Erin Scott Corn relish has traditionally been eaten throughout the South and stored in the larder for leaner months. Chef Bryant Terry's family has found multiple uses for this tangy condiment: stuffing it into tacos, serving it atop beans and simply sautéing it to serve as a side dish.  Will Coleman Loaded with sweet and spicy pickled vegetables to go along with the herby and briny feta dip, this platter requires only a few minutes of cooking, which means you'll have a cool kitchen while preparing a veggie-packed dish that is light, fresh and robust in flavor.  Ronnie Woo Make the chicken a day or two in advance, whip up a super simple, two-ingredient slaw and then bring the buns to assemble well-stacked sandwiches at the barbecue.  Nathan Congleton / TODAY The mayo, the mustard, the pickled relish: Chef Damon Stalworth's potato salad has all of the classic potato salad ingredients. A delightful addition to a rack of barbecued ribs slathered in sauce, this is a simple recipe mixed with hard-boiled eggs for a little extra protein. Sweet Katie Stilo These thick-cut rice cereal treats oozing with sticky sweetness will be the star of the party. The secret to the recipe is, of course, the marshmallow fluff. It keeps the treats moist and, along with mini marshmallows, really amps up that toasty, buttery flavor that some treats lack.  Mike Smith / TODAY During spring and summer, you can bet on an abundance of fresh fruit. Instead of letting extra stone fruits and berries go to waste, put them to use in this delicious tart. The flavors will blend together seamlessly and guests will definitely be impressed.  Zach Pagano/TODAY Ever heard of a blueberry buckle? Dylan hadn't until she met her husband. Like a moist blueberry-packed crumb cake with hints of warm spice from the cinnamon and ginger, it's a lovely summer treat.  Nathan Congleton / TODAY We still want rich and creamy desserts in the warmer months, and this one is so incredibly easy to make without ever turning on the oven. The combination of toasted almonds in the crust, the richness of the cream cheese filling and fresh raspberries always hits the spot.  Maggie Shi S'mores are, of course, best when you roast your own marshmallows over a campfire, but these mini sweets are ideal for parties and can be thrown together in minutes (without the sticky mess).  Nathan Congleton / TODAY This no-bake recipe is juicy and delicious and screams summer fun. Top it with yogurt, dark chocolate chips, your favorite fiber-filled berries (raspberries and blueberries are pretty, but anything goes) and then just slice it up!  Nathan Congleton / TODAY Again, no need for the oven on this one. Featuring fresh fruits, golden Oreo cookies and homemade coconut whipped cream, this almost-vegan, no-bake icebox cake is the perfect dessert for spring and summer. And it's great for parties because you can make it the day before.  Nathan Congleton / TODAY Cobblers are always a summer hit. Use a mix of your favorite berries, get creative with some wild berries or just use whatever is available and in season. It's super easy to prepare and you can keep extra streusel in the freezer for future use. Trust us — it'll definitely be gobbled up quickly at your next potluck.   |
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Posted: 25 May 2021 06:00 AM PDT  It's happening! The "Friends" reunion is happening. Called "The One Where They Get Back Together," the special starts streaming on HBO Max on May 27. It's not a new episode, but cast reuniting to share behind-the-scenes footage, callbacks to jokes from the show, some of our favorite side characters (Janice), and more.  |
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One of Roxane Gay’s Go-To Recipes - The New York Times Posted: 24 May 2021 12:50 PM PDT  "I've gone full L.A.," Roxane Gay recently told T, by which she meant she's gotten into juices and cleanses and "going to the farmers' market and getting super-fresh produce." The 46-year-old media multihyphenate — she's an author, a columnist, a film and TV writer and a podcaster — has lived "full-ish time" in Los Angeles for about three years now. She does, however, still make it to New York every two months or so, traveling with her wife, Debbie Millman, who is a designer, branding consultant, educator, writer and podcaster (the pair met when Gay was a guest on Millman's podcast, "Design Matters," and eloped last year), and their new puppy, Maximus Toretto Blueberry. Gay came to cooking on the later side. Born to Haitian parents in Omaha, she and her siblings simply ate what their mother prepared. "I don't think food was so central to our world," says Gay, though she especially enjoyed her mom's Haitian macaroni and cheese, which has a béchamel base, as well as griot, a dish of cubed pork shoulder that's been marinated in citrus and chiles. In her 20s, she says, she was lost and unfocused, like most young people are. But in 2010 she got her first teaching job, at Eastern Illinois University, and had to fend for herself. "I was a vegetarian at the time, and there weren't a lot of options. I realized that if I wanted to eat anything more than French fries and iceberg lettuce, I was going to have to learn to cook," says Gay. And so she did, often tuning in to "Barefoot Contessa," Ina Garten's long-running Food Network show, when she got home from work. "I loved her emphasis on good ingredients, and she has a charming way about her. She just made cooking seem like such a joyful experience," says Gay. Writing her 2017 book, "Hunger: A Memoir of (My) Body," which explores her relationship to eating and trauma, proved to be another opportunity for Gay to reorient how she thought about food. "I was trying to find pleasure in it and not feel guilty about nourishing myself," she says, adding, "it wasn't my original intention, but the book ended up being really transformative for me."  |
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Gochujang gives a spicy, smoky and sweet boost to these 6 recipes - The Washington Post Posted: 24 May 2021 10:00 AM PDT  Gochuchang, if you're unfamiliar with it, is a dense, sticky and spicy-sweet fermented paste made from glutinous rice, fermented soybeans, salt and slightly smoky Korean chiles, and is a staple ingredient in Korean cuisine. Where does it belong? Just about wherever you'd like a flash of heat tempered with a delicious smoky-sweetness.  |
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Posted: 25 May 2021 06:34 AM PDT The biggest challenge of compiling a tahini recipe roundup is avoiding cutting and pasting the output of Yotam Ottolenghi. That man, simply put, is a tahini machine. He stuffs it into everything: tahini peas, tahini salmon, tahini pumpkin, tahini schnitzel, tahini brownies. You can understand his devotion; the toasted sesame paste lends an intriguing depth to a wide range of dishes. Here are 10 ways to use it. Thins Before moving on to other cooks, we must pay our respects to the king of tahini. Ottolenghi's tahini thins are a brilliant place to start. They are a little fiddly to make – crackers often are – but they are well worth the endeavour. You will end up with a trayful of brilliantly complex little things, alive with sesame seeds and chilli and nori flakes. Ottolenghi recommends pairing with a cheese board. HummusOne does not dip a toe gingerly into the world of tahini, but rather pinches one's nose and plunges in with both feet. This is why I suggest pairing the tahini thins with Felicity Cloake's perfect hummus. Her recipe requires six tablespoons of tahini. Now, have I tried loading up a tahini thin with hummus? No, I have not. But that doesn't mean that you shouldn't. Salad dressingWith those two out of the way, it is time to explore the wondrous versatility of tahini. The Spruce Eats has a chicken salad recipe that might be the safest place to start. A pitta, loaded up with roast chicken, shredded carrots, baby spinach, sliced almonds, coriander, za'atar and tahini yoghurt, this is tremendously tasty and ridiculously easy to assemble. FlatbreadAnd then, once you have mastered that, your next step should be Garden Deli's recipe for tahini flatbread with honey and thyme, which I discovered hidden away on a readers' recipe swap article from six years ago. If you want a recipe that showcases tahini's versatility, this is it. It is a flatbread, but – wait for it – there is a tablespoon of tahini in the dough. The addition gently complicates the taste and leaves you with a much more interesting dish. Mushrooms, chickpeas, tahini Nigel Slater is on the tahini train, too. This recipe – simply titled mushrooms, chickpeas, tahini – is pretty much the perfect lunch. Two big field mushrooms, filled with garlicky, tahini-rich chickpea paste and baked for half an hour. That is it – and it is spectacular. Spicy pork medallionsOne final savoury dish before I blow your mind. From a Chef's Kitchen has a recipe for spicy tahini pork medallions with harissa-roasted sweet potato wedges that makes for a good weekday dinner. It is a pan-cooked pork fillet rubbed with ginger, cumin, turmeric and cayenne pepper, but the sauce is where it really comes alive. It looks like the sort of artery-clogging cream sauce you would have found in a 70s restaurant, but it is much livelier than that, made with tahini, honey, lemon juice and vinegar. Cake with coffee caramel So, dinner is over, but you have a load of tahini left. What are you supposed to do with it? Two words: tahini pudding. Want to make a tahini cake? You can! Benjamina Ebuehi did one for the Guardian last year. On the surface, it is just a regular coffee caramel cake, but the addition of tahini gives it a brilliant nut-free nuttiness, which is great if anyone in your family has a nut allergy. (This also works wonders with carrot cakes.) CheesecakeLet's go for it. Tahini cheesecake. Olive magazine has a recipe for a no-bake set version. The base is made with crumbed Lotus Biscoff biscuits, the topping is sweetened with light muscovado and the whole thing is finished off with a drizzle of dulce de leche. You can already taste it, can't you? Blondies As Anna Jones suggests, tahini also works well in blondies. Her recipe is called birthday chocolate-chip tahini blondies, because she wanted someone to make them for her birthday. Mine is in August. Just saying. Chocolate banana ice-creamHopefully you have already encountered the wonder of banana ice-cream (a ripe banana, chopped, frozen and blended into soft-serve ice-cream). Either way, we will finish with Minimalist Baker's slightly more complicated version. Once you have made the ice-cream, add a spoon of tahini, some maple syrup and cacao powder, then blend again. Hey presto: upmarket ice-cream.  |
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