What to Cook This Weekend - The New York Times
What to Cook This Weekend - The New York Times |
- What to Cook This Weekend - The New York Times
- What to Cook Right Now - The New York Times
- Here’s What to Cook Every Night This Week (July 27 – August 2) - Yahoo Lifestyle
- TNIAAM recommends: What recipes have you been cooking up lately? - Troy Nunes Is An Absolute Magician
| What to Cook This Weekend - The New York Times Posted: 24 Jul 2020 07:30 AM PDT  Good morning. I caught a fat porgy on a home-tied fly the other day, a blind cast into clear ocean water, streaming past boulders on an outgoing tide. It wasn't the striped bass I was looking for, but I thought it might be good for a few tacos for dinner and that hauled me out of the rut I've found myself in these last few weeks. It's been freestyle mapo tofus with ground beef and chile crisp; skillet pastas with Italian sausages and plenty of kale; crema-marinated chicken grilled and doused in lime; repeat. It gets boring, frankly. But then came Mr. Porgy and two successful repairs of the refrigerator, once with epoxy and once with machine screws. Everything's cold. Everything's copacetic. I feel renewed. I'm still working on the left front burner on the stove, which some people feel threatens the lives of the family. I'll get it done, and I head into the weekend filled with promise not dread. There's a lot I want to cook. Spumoni ice cream cake (above), for instance, to remind me of L&B Spumoni Gardens in Brooklyn, where you can also get a righteous slice of square pizza. (I'll sub in this pan pizza instead.) Also: the first grilled corn of the season; huli huli chicken; bread-and-butter pickles; watermelon chaat. I'd like to make this rice salad with currants, almonds and pistachios, and this salmon with tomatoes in foil. Tejal Rao's keema, please. Melissa Clark's roasted radish crostini. Dorie Greenspan's Roman breakfast cake. I'd like to make them all. The idea's just to discover, through your cooking, that there are pleasure centers in your brain that have yet to be activated, that can be activated even in the midst of the pandemic, that can bring you great joy at a time when it's hard to be joyful, hard to think that joy is in any way an appropriate response to the world at hand. It is, though. It is human and healthy and right. And there are thousands more recipes to prove the point waiting on you at NYT Cooking. Simply subscribe to access all of them, and to use all the features on our site and apps. Subscriptions support our work. They allow us to continue doing it. We'll be standing by if anything goes sideways along the way. Just write the team at cookingcare@nytimes.com. Someone will get back to you. That's a promise and, if we don't keep it, please let me know: foodeditor@nytimes.com. Now, it's a long, long way from baked feta and the cost of skirt steak, but if you like thrillers and noir, S.A. Cosby's "Blacktop Wasteland" may be for you. Margaret Lyons alerted me this week that "David Makes Man," the playwright and screenwriter Tarell Alvin McCraney's first television series, is now streaming on HBO Max. You should watch or rewatch that, this weekend. Finally, to play us off, the invaluable Dust-to-Digital introduced me to the Tielman Brothers, a family band from Kupang, Indonesia. They moved to the Netherlands in 1957 and in 1959 recorded what's thought to be the first Dutch rock record, "Rollin' Rock." Here they are performing that song in 1960. It's wild. See you on Sunday.  |
| What to Cook Right Now - The New York Times Posted: 13 Jul 2020 12:00 AM PDT  Good morning. It is the chef Paul Prudhomme's birthday, and he'd have been 80 had he survived the illness that led to his death in 2015. Prudhomme, as William Grimes put it in his obituary for The Times, "put the cooking of Louisiana — especially the Cajun gumbos, jambalayas and dirty rice he grew up with — on the American culinary map." His blackened redfish was so popular, in fact, both in his restaurants and in others that followed, that it put a deep strain on the fish's population in the Gulf of Mexico. And I might make that dish tonight in his honor, though redfish — some call it ocean perch — is probably not in the cards for me, given that I live in the Northeast. I'll use fluke or flounder, maybe porgy, instead. (Any firm white-fleshed fish will do.) Serve that with a bowl of dirty rice (above) from the New Orleans-based chef Isaac Toups and you'll be in clover. It's fiery, though. You may prefer a spinach and tofu salad, or some melted pepper ricotta toasts. You could make summer squash fritters with garlic dipping sauce or this Provençal tomato and squash gratin. (I just got my first ripe tomatoes off the plant I've been tending — sliced one and ate it for lunch, in a sandwich on toast with mayonnaise. This is a good use of an excellent tomato.) And for dessert? I love Dorie Greenspan's tumble jumble strawberry tart, almost as much as I do Dolester Miles's coconut pecan cake. Make either of those beauties and you won't be sorry. It's Bastille Day tomorrow. Melissa Clark's on the case with a collection of recipes quite appropriate to the day. (I like her recipe for sole meunière best, vraiment.) Thousands and thousands more recipes to cook right now await you on NYT Cooking. (Try Edna Lewis's biscuit recipe some time and you'll never go back to the one you used to use.) You do, of course, need a subscription to access all of 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. And we'll be standing by to help if anything goes awry with a recipe or our code. Just write us: cookingcare@nytimes.com. Someone will get back to you. Now, it's nothing really to do with broiled chicken or mapo tofu, but I do want to recommend to you my former colleague Diane Cardwell's excellent new memoir, "Rockaway: Surfing Headlong Into a New Life." She's a brave one. Good read. I loved this graphic short story, if that's how to put it (it's a comic, and not actually graphic): "Ned," by Jillian Tamaki, in the Virginia Quarterly Review. Likewise, Donovan X. Ramsey on the political education of Killer Mike, in GQ. Finally, thanks to the invaluable Stacks Reader, I discovered this remarkable 1959 profile by W.C. Heinz of the hockey player Gordie Howe. It ran in The Saturday Evening Post and begins: In five hours Gordie Howe would play hockey with the Detroit Red Wings against the New York Rangers. Now it was 3:30 in the afternoon, and he was sitting at the kitchen table in his new home in a residential suburb fourteen miles northwest of downtown Detroit. He was eating the meal on which he would play—steak, peas, lettuce, fruit jello and tea. "When we play those Saturday afternoon TV games," he was saying, "I just play on my breakfast eggs. Once, when I was with Omaha, I played on a milkshake." It just gets better and better and better from there. I'll be back on Wednesday.  |
| Here’s What to Cook Every Night This Week (July 27 – August 2) - Yahoo Lifestyle Posted: 23 Jul 2020 10:00 AM PDT  Salad was once your go-to when it came to meal prepping. But 5 million kale Caesars later, you found yourself never wanting to look at another vegetable again. We hear you, but we're also about to change your mind. Here are seven salads to have for dinner this week—we promise they're still just as easy to make as the ones you're used to, only ten times as exciting. RELATED: 24 Summer Salads You Can Whip Up in 20 Minutes or Less  Produce Meat Dairy Grains Canned and Packaged Goods Pantry Ingredients: extra-virgin olive oil, red-wine vinegar, crushed red-pepper flakes, salt, freshly-ground black pepper, dried oregano, chili powder, garlic powder, cayenne pepper, grapeseed oil, sesame oil, soy sauce, brown sugar, balsamic vinegar, turmeric, cumin, smoked paprika, coriander  The most work you'll have to do is blanch the asparagus and sugar snap peas. Grill the peaches for an extra dose of summer.  Cherry tomatoes, red onion and barley pack lots of fiber and nutrition into one gorgeous, protein-rich package.  The dressing is everything you'd want in a taco, from creamy avocado to zingy lime juice to spicy jalapeño.  The best part about this dish? Most of the ingredients are already in your pantry.  Eating alone is no excuse not to treat yourself. Try our grilled flank steak recipe on for size, or use whatever leftover beef you have in the fridge.  Hey there, omega-3s. Not only does this salad hook you up with tons of healthy fats, it also includes anti-inflammatory turmeric, fiber-rich beans and ancient grains.  Ditch the bowl for a cocktail hour-worthy presentation. We'll bring the Pinot Grigio. RELATED: 20 Easy, Filling Ketogenic Dinner Salads  |
| Posted: 24 Jul 2020 08:00 AM PDT  Whether you're a long-time chef or a first-time sandwich artist, just about everyone makes food here and there. And that's only become more prevalent lately with most stuck in their homes for more meals than normal. With that in mind, many have either learned to cook or perfected their skills. Whichever camp you're in, though, we want to provide some options for you to expand your horizons with. Last time we talked recommendations, we dove into video games. Before that, it was music, And before that, shows to binge-watch and reading selections. This time, we drift even further afield from the initial idea. We're making recipe recommendations. Christian: Spinach Stuffed Chicken Roulade Ingredients — Chicken Breasts, Spinach, Cream Cheese, Panko Bread Crumbs, Eggs, Flour, Garlic Powder, Onion Powder, Salt, Pepper This is one of my favorite recipes that I've made. You make a creamed spinach mixture with the cream cheese and spinach and put that on butterflied and flattened chicken breasts. Then you roll up the chicken breasts and coat them with flour, then eggs, and then panko bread crumbs. You place those rolled-up stuffed chicken breasts on a baking sheet and put in a 400 degree Fahrenheit oven for 30-40 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Breaded chicken breasts with a creamed spinach stuffing is so good. The stuffing oozes out when you cut into it and coats the chicken from the inside. You've gotta try this for yourselves. Andy: Blackened Cod with Corn Salsa Ingredients — 2 Ears of Corn, 1 Avocado, 1 Tomato, Juice of half a lemon, Cod filet, spice mix (equal parts Paprika, Garlic Powder, Onion Powder, Pepper, Thyme) I'm moving away from red meat, and fish has been my protein replacement of choice, especially this recipe which works well as a summer weekend dinner. Cut the corn off the cob, and heat in some olive oil until the corn starts to slightly brown. While it's cooking, dice up the tomato and avocado, and when the corn is finished, add all three to a bowl, mixing together with juice of half a lemon. In the same pan you cooked the corn, add olive oil and heat to medium high for the filets, which you'll cook for about 3-5 minutes on each side. Optionally, you can add a garlic aoli to drizzle over the whole thing, which is just juice from the other half of the lemon, 3 cloves of crushed garlic (or garlic powder) and a spoon of mayo all mixed together. John: Curry Mashed Potato Frankies Ingredients (for filling, wrap) — 16 oz. baby potatoes, red pepper (1), cauliflower (1 head), zucchini (1), wheat tortillas, chickpeas, baby spinach, coriander, cumin, olive oil, salt, yellow curry powder, garlic powder (for cilantro mint chutney) — plain yogurt, lemon juice, cilantro, jalapeno or chili pepper (1), mint leaves, ginger, pickled red onions, salt, garlic clove (1), sugar, water Admittedly, this is a little involved, but it's worth the effort. I basically became a pescatarian in February, so have spent a lot of time gathering and adapting fresh recipes from around the web. This one, for Indian frankies (burritos, to an extent), is a favorite of mine. Would start by saying you'll want to pickle the onions about 24 hours in advance. Also, would get the chutney done early, too. Just toss all of those ingredients in a food processor quick. For the rest, heat your oven to 400 degrees and toss cauliflower florets, cubed zucchini, medium slices of red pepper and chickpeas onto a sprayed pan. I usually season those with coriander, cumin, pepper, salt and olive oil. You'll probably leave that stuff in for 30-40 min, but check on it here and there. While that's cooking, boil the baby potatoes and mash them up once soft along with a generous amount of curry powder, olive oil, salt and garlic powder. Use the mashed potatoes as a spread to keep the filling inside your frankie, add filling, baby spinach, pickled onions and then wrap your tortilla. Steve: Pan Seared Shrimp and Cauliflower "Grits" Ingredients - 16 oz. medium shrimp (tailed if you can get them), head of cauliflower ("riced"), collard greens, almond milk, garlic, paprika, cayenne pepper, salt, pepper, nutritional yeast, shredded cheese of your choice, fresh parsley Yeah, sounds weird, I know. I could regale you with sous vide ribs or brisket instructions, or my bagel recipe, or a bunch of things more complicated. Instead, I figured I'd opt for what's become a real tasty, real quick go-to for our house for a weeknight dinner. Flavor for time ratio is off the charts. Doing it fresh tastes great, but with a toddler, we're always pressed for time. I cheat and we get the pre-cut cauliflower rice, along with the frozen shrimp from Aldi. Again, I know, I'm cheating on Wegmans, but when instacart-ing, Wegman's doesn't have the same panache and it's way more expensive. It lets me put together the whole thing in 20 minutes as well. Simply cook the cauliflower rice down to a point where it's soft, with a little olive oil, add in your almond milk and cook it off until the mixture becomes a bit pasty in texture. While that's cooking down, saute the garlic and greens in a bit of oil, until garlic is fragrant and greens are wilted. Add the shrimp and seasonings to toss the shrimp in while searing. When both are done, toss together with nutritional yeast. Finish with parsley garnish on the top. Real easy, yet real tasty. *** So what have you been cooking lately? Share your own picks below.  |
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