The 10 Most Popular Recipes of May 2021 - Bon Appetit

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The 10 Most Popular Recipes of May 2021 - Bon Appetit

The 10 Most Popular Recipes of May 2021 - Bon Appetit

Posted: 31 May 2021 05:00 AM PDT

If our recipes could talk they would tell us that we all (especially us on the east coast!) exhaled a collective sigh of relief at the arrival of warmer weather and bustling farmers markets this month. Our most popular May recipes feature a bounty of seasonal veggies, like roasted asparagus (with crispy-buttery fish!), low-and-slow-cooked beans with all the spring alliums, and tadka-style pasta laced with fresh peas. But all that incoming produce didn't stop us from craving comfort food, either. Look beyond the veg and you'll find pillowy, steamed mantou, hearty Steak au Poivre, and berry-glazed chicken wings. What can we say? We wanted it all this month. Here are our most popular recipes from May—starting with No. 1.

Recipes for Memorial Day - The New York Times

Posted: 31 May 2021 07:30 AM PDT

Good morning. Here's Oliver Wendell Holmes Jr. on Memorial Day, from an 1884 address he gave in Keene, N.H., "in the full tide of spring, at the height of the symphony of flowers and love and life." It's worth recalling before anyone heads out into a yard or park today to grill with friends, a reminder of the purpose and import of the day.

"To the indifferent inquirer who asks why Memorial Day is still kept up we may answer," Holmes told the crowd before him, "it celebrates and solemnly reaffirms from year to year a national act of enthusiasm and faith. It embodies in the most impressive form our belief that to act with enthusiasm and faith is the condition of acting greatly." It was a soldier's faith that Holmes was citing, a faith that the sacrifice is worth it, that the nation won't forget.

Don't, then. It's a solemn day for many, even as Americans cook out and celebrate the coming summer season. That needn't dampen your cheer so much as underscore it.

Should you find yourself looking for inspiration, New York Times Cooking has plenty of recipes appropriate to the day: picnic recipes; recipes for make-ahead salads; for burgers; for desserts galore. Maybe you'll barbecue chicken. Maybe you'll make a flag icebox cake (above).

You can downshift tomorrow, make a simple roasted asparagus and scallion salad. Or maybe a tofu scramble. Or chile-oil noodles with cilantro. But today's for grilled sausages with onions and peppers, for salmon burgers, for spiedies and potato salad. Enjoy them. Tomorrow we'll be back on the grind, working again for the weekend.

If that work continues to be at home and not an office, you can make the evening meal slowly over the course of the day. I like this springtime lemony chicken soup, for instance, burbling along in a slow cooker while I type. Likewise this slow cooler mushroom and wild rice soup. And I love a weeknight bo ssam in a low oven, too, a kind of slow-moving magic trick that I'll miss when I have to go back to the newsroom again, and the dish returns to the weekend special occasion file.

Thousands and thousands more ideas for what to cook today and this week are waiting for you on New York Times Cooking. Yes, you need a subscription to access them. If you don't have one yet, I hope you will think about subscribing today. Your subscription is important. It allows our work to continue.

Please visit us on Instagram. We're on YouTube, as well. (I think you'll love Yewande Komolafe making her crispy garlic chicken with creamy guasacaca sauce in our studio kitchen.) And we will leave a light on should you run into trouble with your cooking or our technology. Just knock: cookingcare@nytimes.com. Someone will get back to you, I promise.

Now, it's nothing to do with mangoes and chile-lime salt, but many of us could use some magical realism and sprawling narrative right about now, and "The Old Drift," by Namwali Serpell, delivers. It's Zambia from past to future.

15 Tomato-Free Italian Recipes - Healthline

Posted: 31 May 2021 06:08 AM PDT

[unable to retrieve full-text content]15 Tomato-Free Italian Recipes  Healthline

Recipes for rice noodle stir-fries and salads, to get you through thick and thin - The Washington Post

Posted: 31 May 2021 10:00 AM PDT

There are so many types of rice noodles, from thin, threadlike vermicelli to the extra-wide that you find in pad see ew. Rice noodles are gluten-free (some varieties include tapioca as a stabilizer, which is still gluten-free, though you should always check the label if gluten is a concern), and cook quickly; many varieties just need to soak in hot water.

Is egg size important in recipes? | | news-journal.com - Longview News-Journal

Posted: 31 May 2021 07:21 PM PDT

Dear Heloise: When a recipe calls for large eggs, how large do they have to be? The recipe I'm speaking of was written in the late '20s by my grandmother, and I don't know if eggs were smaller back then. — Cindy K., Thousand Oaks, Calif.

Cindy, we checked with the U.S. Department of Agriculture, and "large" does not refer to the size of the egg, but rather to minimum weight. No two eggs will be exactly the same due to body weight of the hen, type of feed used and the amount of food intake. The large eggs of today are in more demand than smaller ones, but should have no adverse effect on the outcome of a recipe. — Heloise

Black olives

Dear Heloise: When I open a can of black olives, I usually use only a few at a time. I've placed the remainder in the refrigerator while they are still in the can, but they look terrible after a week or so. What is the best way to store leftover olives? — Jean W., Taos, N.M.

Jean, black olives won't be at their best if not used within a week or two, so store them in a glass or plastic container, along with their liquid, and keep in the refrigerator. If you enjoy a frozen pizza once in a while, you can slice some black olives (an egg slicer works well for this) and sprinkle on top of the pizza before baking. Black olives in a salad increases the favor and looks attractive to the eye. You might want to experiment with using black olives in a number of recipes. — Heloise

Fast shrimp spread

Dear Heloise: You have a recipe for a shrimp spread that I just love! I'm having a little get-together at home to celebrate my son's return from missionary work and would like to serve this, but I no longer have the recipe. Would you reprint this for me? — Sylvia M., Provo, Utah

Sylvia, this is one of my personal favorite recipes, and I would be delighted to print it for you. You'll need:

Ingredients

8 ounces cream cheese, softened

1/2 cup mayonnaise

4 ounces tiny cocktail shrimp, drained and rinsed, preferably fresh

2 tablespoons seafood cocktail sauce

1/2 cup finely chopped onion, yellow, white or red

1/8 teaspoon garlic salt

Directions

Thoroughly mix the cream cheese and mayonnaise until well blended. Mash or chop the shrimp and add to mixture; stir in all remaining ingredients. Refrigerate until needed. Serve at room temperature with crackers and/or veggies as a dip or on bread for a sandwich. Do not let it sit out for more than one hour. — Heloise

To get a copy of this recipe, just go to www. Heloise.com, or send $5 along with a stamped (75 cents), self-addressed, long envelope to: Heloise/All Time Fav., P.O. Box 795001, San Antonio, TX 78279-5001.

It's always good to have some new recipes to treat your friends and family to and to keep meals interesting. My All Time Favorite Recipes will supply you with quick and easy recipes that everyone will love.

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