5 Recipes From Black Chefs to Celebrate Juneteenth - ConsumerReports.org |
- 5 Recipes From Black Chefs to Celebrate Juneteenth - ConsumerReports.org
- The 17 Best Recipes Our Food Staff Cooked Last Month - The New York Times
- 3 easy meal prep recipes for healthy summer cooking - TODAY - TODAY
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5 Recipes From Black Chefs to Celebrate Juneteenth - ConsumerReports.org Posted: 17 Jun 2021 10:55 AM PDT  Across the country, Juneteenth represents a celebration of freedom and a commemoration for the ancestors lost to the harms of slavery. Also known as "Jubilee Day" or "Freedom Day," the 19th of June marks the moment enslaved Americans in Texas were notified of their freedom, two and a half years after President Abraham Lincoln abolished slavery with the signing of the Emancipation Proclamation. Chef Alexander Smalls, owner and executive chef of The Cecil and Minton's Playhouse in Harlem, New York, explains that red food has always played a part in the celebration. "It was symbolic of blood on the field and the blood of our ancestors," says Smalls, a James Beard Award winner and author of "Grace the Table: Stories & Recipes From My Southern Revival." "So you would have dishes that were rich, and a red hue, which makes barbecue anything pretty perfect." Today in the U.S., Juneteenth—now a national holiday with President Joe Biden having signed the Juneteenth National Independence Day Act into law—is marked by parades, picnics, and cookouts. Celebratory food can include watermelon, red velvet cake, red beans and rice, and yes, anything barbecue. "Food is currency, particularly for African Americans, and was for the generations of folks who were enslaved," Smalls says. At a time when Blacks did not own themselves, they took ownership and pride in their foods and recipes. "Not only was it a form of celebration," he says, "but it was the form of dignity and respect. For the person who created that food, it was ownership that could not be taken away." For Juneteenth, CR tapped five Black chefs to share a recipe that can be made in a small kitchen appliance, a dish that's perfect for a Freedom Day gathering. (No need to turn on the oven.) They shared typical cookout dishes such as mac and cheese and fried fish, as well as Juneteenth favorites like red beans and rice and barbecue—even vegan ribs.  |
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The 17 Best Recipes Our Food Staff Cooked Last Month - The New York Times Posted: 04 Jun 2021 12:00 AM PDT  The beauty of May is that it brings with it unadulterated spring weather. Cool days may appear from time to time, but there's nary a whisper of the bitter cold. Produce, like hope, springs eternal, and nowhere was that clearer than on our plates. Last month, The New York Times Food and Cooking staff went wild in the face of bright flavors, favoring herbs, greens and ripe, succulent fruit over the slightly more staid flavors of cold weather cooking. Here are some of the meals we made in May. There's a lot more reason to celebrate these days, and, since those first summer strawberries are starting to pop up, I've been making pies, pairing the berries with rhubarb or balsamic vinegar. I share a slice or two, then keep the rest in the fridge and pick away at it, slice by tiny slice — for breakfast, for midafternoon snack, for an appetizer while I reheat leftovers. My go-to recipes come from the Brooklyn bakery Four and Twenty Blackbirds, but this recipe from Florence Fabricant and this classic Times recipe can get you there, too. KRYSTEN CHAMBROT Recipe: Lattice-Top Strawberry Pie Like this classic Juicy Lucy from 5-8 Club and Matt's Bar, a good burger doesn't need much beyond salt and pepper, an unobtrusive bun and a plain old slice of American cheese. But Kay Chun's Korean cheeseburgers compelled me, with their promise of Korean barbecue flavors, hefty doses of soy sauce, scallions and sugar plus sweet-and-sour, sesame-oil-slicked quick pickles. They require a little more effort, but deliver a bright punch of flavor I'll be yearning for — and cooking — again and again. ALEXA WEIBEL Salade Niçoise is truly one of my favorite meals, especially in the warmer months. The combination of flavors and textures is a joy to eat, so I put together Jacques Pépin's version one afternoon, substituting arugula and romaine for the red lettuce. And though this version uses seared fresh tuna in place of the more conventional canned, I used jarred tuna in oil. Finally, to finish up the month, I made Gena Hamshaw's very good, very fluffy, very easy vegan pancakes. Reader, they slapped. KASIA PILAT I had an excess of leftover fresh herbs in my fridge, so I used them to make Melissa Clark's outrageously delicious Greek goddess dip for our Memorial Day cookout. It's so good, I could eat it by the spoonful. Earlier in the month, I made Sarah DiGregorio's slow cooker lemony chicken soup, which is a lighter, warmer-weather version of the classic. It's the ideal meal for a rainy spring day. MARGAUX LASKEY Recipe: Greek Goddess Dip I'm still not convinced that last month actually happened, but, according to my camera roll, it did, and I apparently made Darun Kwak's gilgeori toast a few times. It's the perfect work-from-home lunch — flavorful, textural, highly adaptable, comes together in minutes. Any time ketchup and mayonnaise enter the sandwich party, you know you're about to have a great time. VAUGHN VREELAND Recipe: Gilgeori Toast (Korean Street Toast With Cabbage and Egg) I would be lying if I said I cooked anything last month. It's an exaggeration to even say I made this michelada, because I just squeezed the juice of an entire lime into a glass with ice, added a light beer, sprinkled in a bunch of kosher salt — and pat myself on the back for all that effort. Then I ordered pizza for dinner. EMILY FLEISCHAKER Recipe: Michelada One day at the market, the scallops were so fat and glistening and beautiful that I bought a pound to make a huge portion of these sea scallops with brown butter, capers and lemon. I cooked them over high heat, fast, so they seared hard on one side, and then I got them out of that environment so they could rest. You don't want to overcook scallops. You don't want to come close. Then I made the sauce over lower heat and spooned it over the meats, and that made for such a good dinner that I did it again the next night with straight butter and only a little squeeze of lemon. I was looking for pure scallop flavor. I found it. SAM SIFTON I had almost everything I needed on hand to make Eric Kim's kimchi jjigae — everything except the watercress and the maesil cheong (green plum syrup). The watercress was easy to find, but the syrup, not so much. Luckily, Eric wrote right back when I asked about substitutions, and assured me that a sprinkling of sugar would be A-OK. It was a delightful dish and not at all hard to make. MELISSA CLARK Recipe: Kimchi Jjigae With Ribs The perfect salad does exist, and it is the five-star Via Carota's insalata verde recipe adapted by Samin Nosrat. With some textured greens and a bunch of pantry staples — sherry vinegar, Dijon mustard and whole-grain mustard, garlic and so on — you get a light, bright and crisp salad that is so easy to put together and can accompany practically anything. I especially love the assembly strategy of the salad — you put a layer of greens in a shallow bowl, sprinkle them with salt and pepper, spoon dressing over, and repeat to make a bunch of layers, creating this verdant tower where no leaf goes unseasoned. PRIYA KRISHNA I was having a bout of nostalgia for my suburban Detroit upbringing over Memorial Day weekend, so I reached for Sam Sifton's barbecued chicken. I jack up the sauce with a little cayenne, add thighs and breasts to the mix, and cook it over my gas grill instead of coals. But I channel my inner suburban dad and follow his grilling technique exactly. KIM SEVERSON Recipe: Barbecued Chicken We visited friends we hadn't seen since the pandemic began, and one is Canadian, so I brought one of my favorite desserts — butter tarts. But people are fanatical about their butter tart preferences, so I asked ahead to find out his. Currants, raisins or plain? Plain. Runny or firm? No answer, so I played it safe with a runny tart baked slightly to the firm side. (My recipe on New York Times Cooking has directions for all preferences.) The tarts are so easy to make that I was able to pull them out of the oven about an hour before we left the house. Sweet perfection, in just a few bites. SARA BONISTEEL Recipe: Butter Tarts As someone with a strong sweet tooth, I love to have a sweet treat readily available to me at all times. In an effort to use the cranberries in my freezer that I'd not yet figured out what to do with, I whipped together Florence Fabricant's quick and easy cranberry nut bread to satisfy my craving. I swapped out the pecans for hazelnuts for a lovely, nutty combination. It's perfect with morning coffee or, if you're me, as a midday snack. GABRIELLA LEWIS Recipe: Cranberry Nut Bread Crème brûlée is my mother's favorite dessert, so I made this crème brûlée pie from Jerrelle Guy for her when we were able to reunite for Mother's Day. The rich, cream custard and caramelized sugar topping are extremely satisfying. We ate it warm just out of the oven but found it to be even better the next day after it chilled overnight in the fridge. KIM GOUGENHEIM Recipe: Crème Brûlée Pie This month's freakish heat wave in New York had me avoiding my stove and oven at all costs. When it's that hot out, my perfect "Alone Dinner" follows this formula: a simple no-cook dip plus crusty bread (or crackers, or pita) and crudités. Yossy Arefi's herby feta and yogurt dip with sumac is a favorite of mine, always and forever. BECKY HUGHES Working in Chelsea Market for a good part of my 20s, I've eaten many a chocolate chip cookie from a since-closed Jacques Torres Chocolate shop (R.I.P.). The sweetest part of the experience was an insider's trick: Ask for the cookies "in the back." The vendor would raise their eyebrows, and, skipping the cookies on display, walk to the back of the stand where there was a tray of fresh cookies, hidden from view under a towel. I'll always remember those cookies: gooey chocolate, crisp edges, chewy interior. Luckily, we have a recipe for them. ERIC KIM Recipe: Chocolate Chip Cookies  |
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3 easy meal prep recipes for healthy summer cooking - TODAY - TODAY Posted: 16 Jun 2021 01:27 PM PDT Not to brag, but I was really good at meal prepping when my kids were little. Every week, I had a plan for what we were going to eat. I made a list and bought all the groceries I needed, I remembered to defrost the chicken breasts the day before I was going to cook them, and I would rip up and wash a whole head of lettuce so it would be easy to make salads all week. Somewhere along the way, I let this good habit slide. Now most days, I don't have a plan. I forage in the freezer for something that can defrost in time for dinner, and order the other ingredients I need from Instacart, adding random stuff like seltzer to my order to meet the minimum amount for delivery. I needed to reignite my meal prep habit. "The Ultimate Meal Prep Cookbook from America's Test" Kitchen inspired me to try meal prepping again. If you're new to meal prepping, it involves planning and preparing the meals you'll eat for a period of time, usually a week. There are typically steps you can complete ahead of time, like chopping onions, grating lemon or lime zest, or trimming meat, so you can get dinner on the table quickly on busy weeknights. This book gives you a plan for four meals for a week, plus a pantry option, which is a meal you can prepare from ingredients you probably have on hand. That works out perfectly for me, since I like to order takeout or eat out once or twice a week. In fact, when I tried meal prepping, some friends invited us over for a last-minute cookout. So I prepped and prepared three meals that week.  June 15, 202113:12
Here's what I loved about meal preppingMy top favorite benefit of meal prepping, hands down, was having a plan in place. There wasn't a single day where I had to figure out what I was going to eat that night. I had a plan, and I knew it would be a decent meal. I liked the ease of grocery shopping, too. I had a list of what to buy, plus substitutions, so I could use something I already had at home instead of buying something new. I liked how each recipe has "prep ahead" tips. It's popular for meal preppers to take an hour or so on a Sunday and do the prep work for the week. But I liked to take short breaks in my workday to get up from my desk, stretch my legs, and do a little food-prep task. It's a nice mental and physical break to take five minutes to peel some carrots or mince some shallots. I liked how most of the meals used mainly ingredients that last a long time. Carrots, leeks, shallots and garlic don't spoil quickly, so if I had to postpone a meal for a day, I didn't need to worry about food waste. Meat and fish can be frozen. And canned beans and dried spices last pretty much forever. And I liked how most meals cooked in one pan, with maybe a bowl, a cutting board, and a knife for the prep work. That made cleanup easy.  June 8, 202105:20
Day 1: Cod baked in foil with leeks and carrots Daniel J. van Ackere / America's Test Kitchen Maybe it was beginner's luck, but my very first prepped meal — cod baked in foil with leeks and carrots— came out great. I got a beautiful bunch of leeks from a local farm where I get a seasonal share of veggies and I chopped them and the carrots in the afternoon. In the time it took my oven to heat up I had the fish and veggie foil packets prepared, and 15 minutes later they were ready to eat. Opening the packet with a fully prepared meal inside, and inhaling the aroma of the food, herbs, and butter, felt like a treat. This dinner was definitely a step up from my usual weeknight meals. It's a complete meal on its own but I added a small side salad with more of the veggies from my local farm. Day 2: Roasted pork tenderloin with apples and shallots Daniel J. van Ackere / America's Test Kitchen Let's just say, my beginner's luck ran out and mistakes were made with my roasted pork tenderloin with apples and shallots. And yet, the end result was delicious. Mistake 1: I got a pork tenderloin from a farmers' market, which was not the typical long, round pork tenderloin I was used to. It was shaped more like a big cube. I was afraid the cooking time would be way off. But I cut it to approximate the pork I could see in the recipe's photo. Mistake 2: I didn't buy Golden Delicious apples because I wanted to use up some yellow apples I already had. But when I went to cut them, they were old and brown inside. The recipe said I could sub Gala, and I had other apples, but were they Gala? I didn't know, and I didn't have time to buy new apples. I had to make do with what I had. Despite those mistakes, this meal turned out delicious. The apples were just sweet-tart enough to play off the savory shallots — maybe they were Galas after all. And there was plenty of pork left over for easy lunchtime sandwiches. Day 3: Skirt steak with pinto bean salad Steve Klise / America's Test Kitchen Normally when I cook steak I go for a ribeye or strip steak. I have a system down for cooking them, so I know I won't ruin an expensive piece of meat. I leave skirt steak to the pros at the restaurants. But I was willing to give skirt steak with pinto bean salad a try. Since all these recipes make the most of similar ingredients used in different ways, this meal came together super-fast. That's because I already minced the shallots and picked the parsley earlier, when I was preparing other meals. The steak cooked up in four minutes, and while it rested I made the bean salad. Departing from the suggested list of bean substitutions (kidney beans, black-eyed peas, or black beans) I used small white beans. Generally, bean salads aren't my go-to side dish. But the combo of the chile in adobo and lime juice made this version really tasty — I was glad to have leftovers. Related:  April 21, 202109:36
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