What to Cook This Week - The New York Times

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What to Cook This Week - The New York Times

What to Cook This Week - The New York Times

Posted: 13 Jun 2021 07:30 AM PDT

Good morning. Sundays were big cooking days for me, before the pandemic came. I liked to cook large meals and serve them early, to whomever wanted to come, to whomever was hungry, craved connection or needed the meal. I liked the idea of feeding family and friends, the occasional stranger. I liked what the meals brought to those who partook of them. And I liked the regularity of the feeding as much as the food itself. It was a kind of weekly service, something to look forward to, for me and for others. (With impeccable timing, I wrote a book about all this that came out … just before the lockdowns began.)

I wonder if those meals will begin again, when it's safe once more to gather in large groups indoors. I hope so. I'm going to start spinning some up, outdoors in a park or garden, somewhere with a lot of air and some comfortable places to sit. I don't know yet how great people are feeling about communal pots of food: those vats of chili or bog I used to throw down, with accompanying bowls of rice.

But I do know that few would quibble with a double batch of Tejal Rao's fried chicken biscuits with hot honey butter (above), wrapped in wax paper and handed out with cold beers or plastic cups full of three-herb iced tea. Would a room-temperature version of the Superiority Burger crispy fried tofu sandwich work for my non-meat-eating friends? Perhaps you'll let me know! And blueberry pie bars for dessert? Preparing that meal today for friends would be aces.

On Monday, back flying solo or with your pod, take a look at Hetty McKinnon's new recipe for tofu larb. Larb's a Laotian dish, popular in Thailand and increasingly across the world, made of ground meat, sometimes fish. This vegan preparation brings in extra-firm tofu, which requires minimal cooking and soaks up the spicy lime dressing. Even with the do-it-yourself toasted rice powder the recipe calls for — it's essential to the dish's deliciousness — the whole thing comes together in around 30 minutes. That's the best sort of weeknight cooking.

For Tuesday's meal, consider Hana Asbrink's new chilled sesame snap pea-chicken salad, with a tangy dressing inspired by Japanese goma dressing. It clings to the chicken and peas and delivers richness and freshness in equal measure.

Wednesday's meal, if you can find some wild salmon: everyday salmon with tangy cucumbers and fried shallots. If you can't: roasted fish with ginger, scallions and soy.

On Thursday night, I'd like to have kimchijeon, Korean kimchi pancakes. (Or vegetable pajeon. Or squid pajeon. Pajeon everything.)

And then on Friday, to round out the week, I'm thinking risotto with sausage and parsley, followed by some binge-watching of "Collateral," on Netflix.

There are many thousands more recipes for you to consider making this week waiting on New York Times Cooking. Go see what you find. Then save the recipes you want to make. And rate the ones you've made. You can leave notes on them, too, if you've discovered an ingredient substitution or a better way to execute, for the benefit of yourself or your fellow subscribers.

(On that subject, a reminder: You need to be a subscriber to access the site and app. Subscriptions are the gas in our stoves. They allow us to keep doing this work that we love. If you haven't already, won't you consider subscribing to New York Times Cooking today?)

We are standing by to help, should you run into problems with your cooking or our technology. Just write cookingcare@nytimes.com. Someone will get back to you. Or write to me directly: foodeditor@nytimes.com. I read every letter sent.

Now, it's nothing to do with lamb breast or the taste of cicadas, but I think you will enjoy this New Yorker documentary about a Spanish man who was destined to become a bullfighter but became a drag flamenco dancer instead.

See what you think of Meilan Solly in Smithsonian Magazine, on "The Enduring Nostalgia of American Girl Dolls."

I've become a fan of The T List, which delivers five recommendations a week from the editors of T Magazine. You can sign up to get it in your inbox here.

Finally, big guitar energy to get you to make those chicken biscuits: live Deborah Coleman, "The Dream." Listen to that and I'll be back on Monday.

CATS culinary camp teaches students the basics of cooking (Photos) - Iredell Free News

Posted: 13 Jun 2021 08:05 PM PDT

BY KARISSA MILLER

In a spacious classroom kitchen inside the Career Academy and Technical School, middle and high school students worked together to make homemade biscuits during Culinary Camp.

The campers mixed butter into a flour mixture, rolled it out into a dough, and then pressed out each biscuit onto a pan.

Before stepping in the kitchen, they worked in groups and learned the way professional cooks read recipes, and the steps they take when cooking a new dish.

CATS Culinary instructor LaVerne Zachary is their camp leader. She wants students to know that cooks follow a recipe, but also rely on sights, sounds and smells and other indicators.

On Tuesday, the theme was breakfast. Students cooked a frittata, breakfast meats, shortbread biscuits and made smoothies.

Zachary teaches an elementary group in the morning and middle and high school student group in the afternoon.

The elementary group's frittata had ingredients like broccoli, garlic, onion and cheese in it.

"They ate it. I was a little surprised because it had broccoli in it. But they liked it," Zachary said.

She explained that many of the kids haven't had as much socialization with one another during the school year because of the pandemic. As a result, they haven't had as much time together having fun.

Camp provided a chance to change that.

"The goal is to teach them and let them become familiar with food and cooking techniques, but I also want them to have fun. Fellowship with one another…and just enjoy each other's company," Zachary said.

One of the biggest benefits about having kids in the kitchen is that they learn where things come from and how to be creative. Zachary also teaches kitchen safety during the school year and incorporates some tips and pointers into each lesson.

Beyond cooking and learning about foods, Zachary said that each day of the camp has a fun theme.

On Wednesday, students made foods from around the world like wonton tacos, vanilla bean scones and Italian wedding soup.

The camp is completely full and is offered four days a week. It is one of several budget friendly summer camp enrichment programs offered by Iredell-Statesville Schools.

LEARN MORE

Visit https://www.issnc.org/schools-programs/2021-summer-enrichment-courses to learn more about summer enrichment programs.

Photos

Hillsborough County cooking show teaches seniors how to 'Eat Well, Age Well' - ABC Action News

Posted: 14 Jun 2021 04:27 AM PDT

TAMPA, Fla. — During the pandemic, Hillsborough County Aging Services started their own online cooking show to help seniors eat healthier by learning to cook their own meals.

The program, "Eat Well, Age Well," has slowly built up a loyal fan base, as viewers try things in the kitchen they never thought of before.

Hillsborough County Dietician Brian Taylor isn't trying to compete with the Food Network. In fact, it's the exact opposite.

"If you watch some of these fancy cooking shows they have so many great recipes but these ingredients are very fancy that you might only use once, and more or less expensive," said Taylor, who hosts the show.

Taylor's goal is five or fewer ingredients that are most likely already in your pantry.

"Very simple recipes that everybody can do, try to keep the recipes under $5 when possible, it's an interactive fun way to get our clients involved in cooking," said Taylor.

Eat Well, Age Well airs at 11 a.m. on the third Friday of every month. It's specifically aimed to help seniors, living alone, who may have fallen into some unhealthy habits.

"Being by yourself or as we get older sometimes we tend to eat a little more fast food or processed food which is high in salt, high in sugar, high in fat," said Taylor.

When Taylor isn't telling his dad jokes, he's updating his viewers on what makes the meals taste good, but even more importantly, why they are good for you.

"You're never too old to start eating healthy," said Taylor.

Whether it's the food, the chef hats, or maybe the singing, Taylor is gaining popularity. During any given segment there could be up to 60 people watching, like Carolyn Stafford.

"When his presentation is over, 'we want more, we want more,' we really love him, we love what he does for us," said Stafford.

Taylor also encourages feedback from the viewers, especially when they laugh at his jokes.

"Almost like family, sitting around your kitchen table watching you cook, and just contributing, they tell stories about what they made and it's just a good way to get people involved," said Taylor

Eat Well, Age Well is done over Zoom and is free to watch. For more information on how to get the link go to HCFLGov.net/Aging or call 813-272-5250.

Recipe: Go closer to gourmet cooking goal with Vegan Stuffed Cheesy Bell Peppers - Hindustan Times

Posted: 13 Jun 2021 04:26 AM PDT

Plump, colourful and spicy, bell peppers or capsicum come in green, yellow and red colours which add instant brightness to our platter apart from packing the most nutrition and other health benefits. Hence, this Sunday, we are opting to go closer to our gourmet cooking goals with Vegan Stuffed Cheesy Bell Peppers.

Looking for a delicious vegetarian snack that comes together in as little as 30 minutes? Search no further as we got you sorted with these cheesy, loaded with vegetables and a slightly crunch recipe of Vegan Stuffed Cheesy Bell Peppers that will keep you coming back for its absolutely delicious taste.

Ingredients:

4 bell peppers

2 cups cooked rice of choice

1 cup textured soy protein or chickpeas

1/2 cup light coconut milk

1/2 cup chopped bell peppers

4 tbsp crushed tomatoes

1 medium-sized onion, chopped

2 cloves garlic, minced

2 tbsp Braggs aminos

1 tbsp oil (e.g. sesame oil or coconut oil)

1 tbsp peanut butter

1/2 tbsp curry powder

1/4 tsp smoked paprika

salt and pepper to taste

vegan cheese sauce (or your favourite vegan cheese) to taste

chopped chives to taste

Method:

Cook your favourite rice according to packaging instructions. You will need 2 cups of cooked rice for this recipe. Soak 1 cup of textured soy protein (TVP) in a bowl with 1 cup of hot water (or vegetable broth) and set aside for 5-10 minutes (skip this step if you are going to use chickpeas). They will begin to fluff and absorb all the liquid

Heat oil in a skillet, add the chopped onion, minced garlic, the textured soy protein and fry for 4-5 minutes over medium heat. Add the chopped 1/2 cup bell peppers, crushed tomatoes, Braggs, peanut butter, spices (curry, smoked paprika), salt/pepper to taste and coconut milk to the skillet and let simmer for about 5 minutes on low-medium heat. Stir occasionally.

Fill the 4 peppers with the rice/veggie mixture, add your favorite vegan cheese to taste or make easy vegan cheese sauce and cook in the oven at 190 degrees C (about 375 degrees F) for about 30-45 minutes. You will probably have some leftovers of the rice/veggie mixture. Enjoy!

(Recipe: Instagram/weightloss.well.daily)

Benefits:

From being an excellent source of vitamin A, vitamin C and potassium to containing a healthy dose of fiber, folate, and iron, bell peppers are full of nutrients. They improve eye health and reduce risk of several chronic diseases courtesy their vitamin C and various carotenoids content.

As for the chickpeas, apart from containing protein which aides bone, muscle and skin health, they also contain other nutrients which help prevent a number of health conditions. They can be included in a healthful diabetes meal plan, help manage blood pressure, support heart health, help protect the body from cancer and also have a positive impact on brain and nervous system function.

Peanut butter may help with weight loss and boost heart health when eaten in moderation and as part of an overall healthful diet. Rich in a variety of nutrients peanut butter can reduce the risk of breast disease, manage blood sugar levels and aide in bodybuilding when eaten a spoonful or two per day, as per your doctor or dietitian's consult.

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