The 17 Best Recipes Our Food Staff Cooked Last Month - The New York Times |
- The 17 Best Recipes Our Food Staff Cooked Last Month - The New York Times
- June Is National Dairy Month, We Have Two Recipes To Share With You - FOX 15
- Recipes: 3 ways to make Panzanella, a traditional Tuscan dish - San Bernardino County Sun
- Theo Randall's recipes for summer pasta - The Guardian
|
The 17 Best Recipes Our Food Staff Cooked Last Month - The New York Times Posted: 04 Jun 2021 01:14 PM 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  |
|
June Is National Dairy Month, We Have Two Recipes To Share With You - FOX 15 Posted: 04 Jun 2021 02:14 PM PDT  June Is National Dairy Month, We Have Two Recipes To Share With You Posted: Jun 4, 2021 4:09 PM Posted By: Taylor Trache  |
|
Recipes: 3 ways to make Panzanella, a traditional Tuscan dish - San Bernardino County Sun Posted: 04 Jun 2021 10:43 AM PDT As soon as the first green orb sets on our tomato plants, I get hungry for panzanella salad, the classic Italian dish that teams vine-ripened tomatoes with bite-sized chunks of artisanal bread, red onions and cucumbers. Fresh basil, salt and pepper generally join the party and a vinaigrette often chimes in with its appealing mix of bright vinegar and fruity olive oil. For luscious results, sturdy artisanal-style bread is a necessity. The late food writer and expert on Italian cooking Marcella Hazen described the bread as "not supermarket white, but gutsy country bread." I generally use La Brea Bakery's Country White Sourdough or Tuscan Loaves that are available at many supermarkets; they are sold unsliced and have a stand-up texture that works beautifully in panzanella. Many traditional Tuscan recipes call for soaking bread slices in water, squeezing to exact the water, and then tearing them into pieces before adding to the mix. But over the years, home cooks and chefs have shifted gears, either tossing the bread pieces with vinaigrette or coating them with olive oil and then toasting them to make croutons. To serve the salad in a portable appetizer-style, I use tongs to load it into glasses and provide guests with salad forks. I think it looks best in glasses that are colored, or at least have a swirl of hue on them. Otherwise, the glassware looks a little smudgy. Another tactic is to riff on the salad by using toasted slices of baguette as the base for a breadless mix of tomatoes, cucumbers, basil and vinaigrette. It's a second way to turn the salad into a passed portable dish. But because it is a two-bite wonder, either napkins or small plates are helpful to catch any stray bits that may tumble. Yet another approach is to substitute strips of roasted bell peppers for tomatoes — yellow or orange beauties. It's a delicious variation that brings in two Panzanella strangers — fresh mozzarella and salami. Panzanella? Well, maybe a very distant cousin. Panzanella Chef Joyce Goldstein, a two-time James Beard Award winner, was the chef-owner of the influential restaurant Square One in San Francisco, open from 1984 to 1996. Her first cookbook, "The Mediterranean Kitchen", was published in 1989 and offers the blueprint for this scrumptious Panzanella, a concoction that she explains as "how to make a satisfying meal out of almost nothing." Yield: 4 to 6 servings Vinaigrette: 1 cup extra-virgin olive oil 4 tablespoons red wine vinegar 1 tablespoon balsamic vinegar 1 teaspoon finely minced garlic Salt and freshly ground black pepper to taste Salad: 4 cups 1-inch country-style bread cubes; see cook's notes 2 cups diced (1/2-inch) tomatoes or halved cherry tomatoes 2 cups diced (1/2-inch) English (hothouse) cucumbers 1/2 cup finely diced red onion 1/2 cup thin crosswise strips of fresh basil Garnish: Additional thin crosswise strips of fresh basil Cook's notes: Use sturdy artisanal style Italian or French bread trimmed of hard crusts. Avoid supermarket soft white bread because it will completely dissolve in salad. I use La Brea Bakery's Country White Sourdough or Tuscan bread that is sold unsliced in many supermarkets. PROCEDURE1. Whisk all vinaigrette ingredients; set aside. 2. In large bowl, toss bread with 1/2 cup stirred vinaigrette and set aside for 25 minutes. 3. Add remaining ingredients to the bowl and drizzle with 1/2 cup stirred vinaigrette. Toss and taste, adding additional vinaigrette if needed. Source: Adapted from "The Mediterranean Kitchen" by Joyce Goldstein (William Morrow, out of print) Roasted Pepper Panzanella 
Panzanella without tomatoes? Roasted bell peppers take their place in this irresistible salad. You can use red, yellow or orange bell peppers, or a combination. I like to roast, peel and seed the peppers in advance and store them in the fridge. There are several ways to roast bell peppers, but I prefer the roast-them-under-the-broiler method. Note that the bread used for the croutons is torn into bite-sized pieces, creating irregular surfaces to capture the crunch. Yield: 4 servings INGREDIENTS4 large red or orange or yellow bell peppers 4 thick slices sturdy country bread, such as La Brea Bakery's country white sourdough bread 1/4 cup extra-virgin olive oil, plus 1/4 cup, divided use Kosher salt and freshly ground black pepper to taste 1/2 small red onion, thinly sliced 2 garlic cloves, finely chopped 2 tablespoons red wine vinegar 1/4 teaspoon dried red chili flakes 1 tablespoon minced fresh oregano or 1 teaspoon dried 1 tablespoon minced fresh parsley 1/4 cup lightly packed fresh mint leaves, divided 2 ounces thinly sliced salami, such as soppressata, coarsely chopped 4 ounces sliced fresh mozzarella, cut into bite-size pieces PROCEDURE1. To roast peppers: Place in single layer on rimmed baking sheet lined with aluminum foil. Place 6- to 8-inches below heated broiler element. Broil about 5 minutes or until blackened in spots. Using tongs, give each pepper a quarter turn and repeat process of broiling until blackened in spots, about 5 minutes. Repeat 2 more times to darken all 4 sides. Remove from oven and draw up sides of aluminum foil using potholders, to enclose peppers for about 5 minutes — this will soften flesh and make skin easy to peel off. Open foil and allow peppers to cool enough to handle. Peel peppers and remove seeds. 2. For the croutons: Turn oven to 400 degrees. Tear bread (with crust) into jagged bite-sized pieces. Place bread in bowl and toss with 1/4 cup extra-virgin olive oil. Season lightly with salt and pepper; toss. Place in single layer on rimmed baking sheet. Bake until golden brown, checking every 3 to 4 minutes, tossing them occasionally. Don't let them get rock hard; leave a little bit of chew in the center. Total baking time varies depending on the type and density of bread you are using, but more than likely it will be about 8 to 10 minutes. 3. Tear each pepper into 4 lengthwise quarters (this may have already happened when seeded). Cut crosswise into 1-inch-wide strips. Place in large bowl. Add onion, garlic, vinegar, chili flakes, 1 teaspoon salt, several twists of black pepper, oregano, parsley. Coarsely chop half of the mint and add to bowl. Toss. Add 1/4 cup olive oil and toss again. 4. Add salami and croutons; toss again. Let salad rest for 15 to 30 minutes. Place on platter and distribute mozzarella. Tear remaining mint leaves in halves or thirds and sprinkle on top of salad. Serve at room temperature. Source: Adapted from "Six Seasons: A New Way with Vegetables" by Joshua McFadden with Martha Holmberg (Artisan, $35) Panzanella 'Bruschetta-Style' 
Yield: 4 servings INGREDIENTS3 large heirloom tomatoes, cut into 3/8- to 1/2-inch dice, or 2 cups cherry tomatoes cut in halves if tiny or quarters in larger cherry tomatoes 1/2 medium English (hothouse) seedless cucumber, cut into 1/4-inch dice; see cook's notes 1/4 small red onion, cut into 1/4-inch dice 3 tablespoons coarsely chopped fresh basil 2 1/2 tablespoon red wine vinegar 2 1/2 tablespoon extra-virgin olive oil, divided use Sea salt Coarsely ground black pepper 1/2 baguette, cut into 8 to 10 (1/2-inch-thick) slices on the diagonal Garnish: 8 to 10 small basil leaves Cook's notes: English or hothouse cucumbers are the long variety that is sold enclosed in plastic wrap; they are practically seedless. I like to "zebra" the cucumber before dicing — that means to peel lengthwise with a swivel bladed peeler, leaving strips of untouched peel in place between each peeled strip. PROCEDURE1. In a medium bowl, toss tomatoes, cucumber, red onion, chopped basil, red wine vinegar and 1 1/2 tablespoons oil; season with salt and pepper; let stand 30 minutes. 2. Tilt bowl and collect about 1 1/2 tablespoons liquid from the tomato mixture; place it in a small bowl. Stir in 1 tablespoon oil. Lightly brush both sides of bread with mixture and place in single layer on rimmed baking sheet. 3. Adjust oven rack to about 10 inches below broiler element. Broil bread until lightly browned, turning to brown both sides. Turn oven light on and watch carefully to prevent burning. 4. Using a slotted spoon, spoon tomato mixture on top of each toasted bread slice. Garnish with basil. Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com  |
|
Theo Randall's recipes for summer pasta - The Guardian Posted: 04 Jun 2021 11:22 PM PDT My first recollection of an Italian deli was when my mother brought home a piece of fresh parmesan and grated it over a bowl of pasta for me. The flavour was so different from anything I'd had before. It made me realise that authentic, fresh ingredients were crucial in the final flavour of a dish, and this ethos is what Italian cooking is built on: simple food made using exceptional ingredients. Tagliarini with peas and Italian sausage (pictured above)Groto de Corgnan, a restaurant in Valpolicella, near Verona, must take full credit for this dish. The restaurant is in an old house in Sant'Ambrogio di Valpolicella, in the heart of the wine region, and I ate there while on a wine-tasting trip. As I walked in, I saw the fresh tagliarini (long, narrow ribbons of pasta, like narrow tagliatelle) displayed by the entrance. We had a set menu and I was so excited when those tagliarini arrived as our primo – golden strands of the thinnest fresh pasta I had ever seen with fresh peas and local tastasal salami. I could have happily eaten three portions. Prep 10 min 300g Italian sausages, skinned and chopped Heat a large, nonstick frying pan on a high heat. Add the pieces of sausagemeat and fry for about 10 minutes, until the fat has rendered out and the meat has browned, then transfer the meat to a plate and set to one side. Stir the olive oil into the fat in the pan, add the shallot, reduce the heat to medium and cook, stirring, for three minutes, until soft. Add the frozen peas and a cup (250ml) of water, then cover the pan and leave to cook for five minutes, until the peas are tender. Remove the lid, return the cooked sausagemeat to the pan, stir and cook for another five minutes. Check the seasoning, turn off the heat, but leave the pan on the stove, so it keeps warm. Bring a large pan of salted water to a boil, add the tagliarini and cook for about three minutes, or until tender but still with a good bite. Using tongs, transfer the pasta to the sausagemeat pan and add a ladleful of the pasta cooking water. Stir in the butter, put the pan on a medium heat and cook, tossing, until the liquid in the pan has gone syrupy and emulsified. Serve in warmed bowls, sprinkled with parmesan and black pepper. Orecchiette with greens and anchovies This classic, simple pasta dish from Puglia has so much flavour. Put it at the top of your must-try list if you ever visit the region. You can use swiss chard instead of the cime di rapa, but the latter's turnip-like flavour is unbeatable and well worth seeking out, and not just for the sake of authenticity. Prep 10 min 350g cime di rapa or swiss chard If you're using cime di rapa, trim it so you're left with the leaves and the middle stem, which looks like a broccoli floret, and discard the tough leaf stems. If you're using chard, wash it, then strip off the green leaves and cut into 2cm slices; cut the stems into 1cm matchsticks across the stem. Bring a large pan of salted water to a boil and add the orecchiette. If you're using cime di rapa, add that now and boil for 10–12 minutes, until the pasta is al dente. If you're using chard, add the stalks to the boiling water with the pasta, cook for about five minutes, then add the green leaves. Cook for another seven minutes, until the pasta is al dente (the greens will add a flavour to the pasta as they cook together). Meanwhile, heat the oil in a large, nonstick frying pan on a medium heat. Once hot, add the garlic, chilli and anchovies, and cook very gently for three minutes, until the anchovies melt and the garlic softens but does not colour, then turn off the heat and set to one side. When the pasta is cooked, use a slotted spoon or spider to transfer the pasta and the greens to the anchovy pan, and set it over a high heat. Add a ladleful of the pasta cooking water and toss and mix everything together for a further two to three minutes, until the veg has broken up and the pasta is coated in sauce. Check the seasoning, then serve in warmed bowls topped with a drizzle of olive oil and some grated parmesan or, even better, ricotta salata.  |
| You are subscribed to email updates from "recipes" - Google News. To stop receiving these emails, you may unsubscribe now. |
Email delivery powered by Google |
| Google, 1600 Amphitheatre Parkway, Mountain View, CA 94043, United States | |
from What to Cook https://ift.tt/3x0cVps