Category Dining & Wine

There are so many small, everyday things that make me feel like an organized person. Finishing a book. Making an appointment at the dentist. Parallel parking. But nothing makes me feel like a successful person more than marinating chicken for dinner in the morning. Foresight, efficiency! I can do it all!

So here’s Farideh Sadeghin’s game plan Tandoori ChickenTomorrow morning, I’ll carve out about 20 minutes — after making coffee and walking the dog — to rub chicken legs with salt and lemon juice and make a tangy paste out of garlic, ginger, yogurt and lots of warm spices. That paste goes on the chicken, the chicken goes in a bag, the bag goes in the fridge and I move on with my Sunday knowing that not only is dinner ready, but it’s going to be incredibly delicious — the result of a long, luxurious marination. Now all I have to do is put the chicken in the oven and make the rice (hurry up, my zojirushi friend) and a quick Cucumber RaitaI’m pretty good at it, and so are you.

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Tandoori Chicken

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This is beautiful Sticky miso salmon bowl This recipe by Andy Baraghani is something I want to eat every day: salmon fillets coated in miso, glazed with grapefruit peel and glazed in the broiler on a bed of rice topped with sliced ​​scallions and a little butter. Andy suggests serving it with kimchi, and yes. Here’s Eric Kim’s recipe Cucumber Slice – Quick KimchiAs much fun it is to say, it is equally fun to eat.

It is also really beautiful FarinataChickpea Flour and Onion Pancake by Brian Levy. “A simple pancake typically made with just chickpea flour, water, olive oil, and salt, it’s inexpensive, gluten-free, and suitable for vegetarians,” Brian writes. “It can be very thin, which highlights its crisp, golden exterior, and is typically eaten plain or with cured meats. This version is thicker, which showcases its creamy herb-infused interior, and is topped with an array of garnishes for a more hearty dish.”

Time to eat two pastas, one hot, one not so hot. Ke Chun Eggplant Parmesan Pasta When you want eggplant parm (always) but don’t want to turn on your oven (also always these days). Recipe by Yasmin Fahr Citrusy Couscous Salad with Broccoli and Feta Can be served warm, but I prefer this spicy-sweet pasta salad cold. Lauren C., a reader, nicely summarizes a recurring sentiment in the comments: “Made this exactly as written and it totally exceeded expectations. This would be a great dish at any barbecue or potluck.”

On the subject of potlucks, I always feel like a pretty good person when something I bring is completely eaten. Yotam Ottolenghi Blueberry, Almond and Lemon CakeA perfect balance of sweet and sour, seems like a sure bet — mostly because I’ll likely devour any remaining slices myself.

Good morning. There’s a spot at the back of the bay where the coast splits into a bay and the water goes from fresh to salty. There are blue crabs there, Callinectes sapidus, Beautiful swimmerand soon they’ll be big enough to trap and Steam,

However, they are not there yet, and therefore for the summer boiled seafood On this first weekend following the 248th anniversary of the country’s independence from Britain, I’m subsisting on local clams and shrimp or wild-caught lobster from Louisiana.

It’s better than okay. A seafood boil is a wonderful thing, and Cajun Shrimp Boil (Above) is one of the season’s perfect recipes for a summer weekend – a road trip vacation in one pot, served on a newspaper-covered table (still something useful!). remoulade And a super-basic coleslaw with shredded cabbage and carrots with this great recipe Coleslaw Dressing,

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Cajun Shrimp Boil

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Too messy? Get it! Focus on this fiery thing instead Hot Sauce Roast Chicken with a Fiery Kale Salador this beloved Crunchy Noodle and Tofu SaladI will think about it too, Lamb patties with fried onions and tahini-yogurt saucewith Baba Ghanouj And Hummus or perhaps Chilled Cucumber Soup with Avocado Toast,

And what’s a weekend without a proper breakfast: Blueberry PancakesSay, with Maple Sausage And scrambled eggs? You might take a long walk after that — on city streets or suburban roads, in the woods or on a beach — exercise that works off the food and gets you ready for lunch. Jambon Beurre And an afternoon nap.

Then, for dinner, Smothered Pork Chops with Braised Greens and rice, followed by sliced ​​watermelon with lime juice. If you do that you will be living very well, no matter what your mood is, what the weather is, wherever you live.

However, if none of these recipes appeal to you, you can try these New York Times Cooking For others – there are thousands of them. It is true that you need a subscription to read them. Subscriptions make this whole venture possible. If you haven’t done so already, would you consider it? Subscribe today? Thank you.

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Now, this has nothing to do with marjoram or the proper way to prepare it. Grill FlounderBut Sally Rooney has a new short story in The New Yorker, “Opening Theory“And you should read it so you can talk about it when it comes up over drinks in the next few days. Because it will.

here are Two new poems By John Burnside, in the London Review of Books.

It’s a wonderful experience to discover a restaurant that can transport you back decades. According to John Kessler, writing in Bitter Southerner, the restaurant Miguel’s French Continental CuisineIn Siesta Key, Florida. Awesome ducks. Me included!

Finally, for our presentation, here is Tova Bird’s new track, “deep cut.” The truth is: “You are a story I will tell my friends.” Enjoy it while you cook and I’ll see you on Sunday.

When I was maybe ten, I asked my dad what it felt like to be a grown-up. He thought about it, and then said something like, “You feel the same inside, you’re just taller.” That was both comforting and upsetting to me at the time, and it still is now because I realize how true it is.

This isn’t what he meant, but it sounds just as good as any other segue: I always hoped I’d get a thrill out of hearing the ice cream truck’s music. It’s not like I stop every time I see Mister Softee and dump the contents of my purse on the ground, and try to pull out the money like I’m in a money machine… but sometimes I do!

The problem is, you can’t drive an ice cream truck when you’re in the mood, and, semi-famousThe McDonald’s ice cream machine is always out of order. So here’s some soft serve in town that will inspire childlike wonder, jingle not included.

A tropical South Asian vortex

any trip Cream This sounds like a treat. Because it’s in Cobble Hill, Brooklyn, there are plenty of post-day camp kids here who cool off with cups and cones. Malai always has a rotating soft serve; in the past, there’s been Parle-G biscuit, coffee cardamom, and more recently saffron and pistachio. When swirled, it forms a classic Indian combination that’s known as malai. Saffron PistachioNow until the end of August they have mangoes and coconuts available, either singly or in a rotation. You know what to expect.

268 Smith Street (DeGraw Street)

Ice cream loves salt (and olive oil)

In the summer, my mom, who is a soft serve enthusiast, can’t be in the city without going there. soft side in Nolita. Even when the line is long, she insists it’s worth it for the riff, which is an indescribably long swirl of vanilla ice cream with honey, grassy olive oil and sea salt. I’m a pistachio girl myself, and prefer it with just a sprinkling of salt—in a cup, please, so that I don’t have to fight against time to keep my paws from dripping.

51 Spring Street (Mulberry Street)

It’s finally cherry time

Pizza and ice cream! Two great tastes that taste great together, and both taste great Leo In Williamsburg, Brooklyn, where the restaurant and the slice shop next door have soft serve. The soft serve flavors change seasonally, but usually have a twist and are always delicious. Even flavors I don’t like — Concord grape and peanut in the spring — become an obsession for the month. For now, it’s black cherry and mascarpone with a drizzle of olive oil and flaky salt, a combination that does justice to stone fruit season (the best season).

123 Havemeyer Street (Grand Street)

Soy! Sauce! Caramel!

Here’s a suggestion – you could go CoatIn the Flatiron District, have a cocktail standing up at the bar and order a cup of soft serve. It’s only listed on the menu as part of their Korean “Butcher’s Feast” tasting menu, but I’ve double-confirmed for you that it’s available a la carte. The soft serve is a subtle, milky vanilla, which is really a pedestal for the standout soy sauce caramel. The last time I had it, I learned that there are two types of people: normal people who get a little bit of caramel on every bite of ice cream, and those who stir it vigorously into the ice cream (ahem, priya krishna). Attractive.

16 West 22nd Street (Fifth Avenue)

Mole in two ways

I try to avoid the over-stimulating scene at Chelsea Market, which is why I’ve avoided it for a long time Seed + Mill‘Vegan tahini soft serve, no matter how good it tastes to me. (My best friend imitated me once and all she could think was, “I’m Becky, and I love tahini.” To be known is to be loved.) I’ve since learned that, now, you can avoid the chaos with Seed + Mill’s direct entrance on 15th Street and head straight to the counter for a sundae with oat milk soft serve topped with crumbled halva and a drizzle of tahini. Nutritious, creamy, indulgent, winning… summer!

409 West 15th Street (Ninth Avenue)

A neon green football kit floated over the subway steps. A neon green traffic cone rolled onto the pavement. A neon green frozen mojito at the Commodore in WilliamsburgWherever I look, I can’t help but see “brat, Charli XCXThe album, released last month, comes with low-resolution, slickly-colored cover art.

If last summer there was an abundance of “Barbie” pink, then this summer the “brat” green color is flowing, which the singer As told to Vogue Singapore as an “aggressive, off-trend shade” chosen to convey “the idea of ​​something being wrong”. But it just needed one pop star supporting the uncool to make it, well, pretty cool. So here we are, in the middle of whatever that is Fans have declared the summer “baby”: This season is dedicated to having fun and caring less.

I personally can’t get enough of this color. I see it in Chile Verde GuacamoleIn Pesto-Tossed NoodlesIn Strawberry Matcha LattesOn the plate or in the cup, there’s no mistaking “Brat” Green. It’s lush, vegetal, oh so perfect.

Hettie Louis MacKinnon Cold Zucchini Soup with Lemon and Basil (Above) Thick and silky, the tangy Chartreuse is made with cashews. Garlic and miso give some delicious flavor to the subtle background of the summer squash, which is at its best right now. This two-step recipe couldn’t be easier: Just blend all the ingredients together in a blender or food processor, chill, and serve.

Chilled Zucchini Soup with Lemon and Basil

Check out this recipe.

A Recipe without cooking I dare say it’s very “childish”. And like some parts of the Midwest and East Coast Emerging from the heat domeThe west coast is Be prepared for a heat wave So I urge you to take a break from the oven and stove altogether and settle in for some much cooler, “brat” green, no-cook recipes.

Ali Slagel’s Five Ingredients Cucumber-Avocado Salad This is probably one of my favorite things to make this time of year. When combined with lemon juice or rice vinegar (or lime juice, my preference), the avocado breaks down a bit and makes a creamy dressing for the cucumber slices. I love eating it with Silken Tofu Diced in Spicy Soy Sauce,

For your holiday weekend picnic, this is the lively place Buttermilk Green Goddess SlawAdapted by Melissa Clark from a cookbook by Diane St. Clair. Replace the anchovies with chopped capers or a little miso paste. “Made this for a 4th of July party,” wrote a reader last year. She added: “I didn’t get to taste a bite – our 10 guests devoured it all. Comments included: ‘This is the best slaw ever’ and ‘I don’t like slaw but this slaw has made a fan of mine.'” Sold out.

Jocelyn Ramirez’s article is equally succinct Palmitos Aguachile Verde. She makes Sinaloa-style ceviche vegetarian by using chopped hearts of palm and imparts the oceanic qualities of seafood aguachile by using sheets of nori. “If you like acid and heat, this dish is for you,” she writes.

You might want to have a “brat” green drink with this. An agua fresca will give you a reprieve from the heat of those serrano peppers – especially Yewande Komolafe’s Cucumber Agua Fresca with Mint and Ginger. In the alcoholic direction, there’s Alexa Weibel’s Spicy Cucumber MargaritaAnd in a creamy direction, Ali’s Green smoothiewhich he based on the “stew” served at Veggies Natural Juice Bar & Café in Brooklyn.

Just don’t rush to get everything done this weekend. As Charlie posted on X this week, “The summer has just begun 🙂,

OK, one last thing: If you’re planning on staying indoors to escape the July heat, chances are you can catch Season 3 of “The Bear,” which was released last week. The series has long been praised for its realism, but How the fictional restaurant would actually run Can we make a reservation there tomorrow? Ella Quittner consulted hospitality experts, economists, chefs and a longtime maitre d’ about how it would work as a true fine-dining destination in Chicago, in pursuit of a Michelin star.

Read this after you read “Yes, Chef”, and see you next week!

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Happy 4th of July! I’ll keep today’s newsletter short, because you’ll have to get to the barbecue (or the beach or the pool or a quiet spot in the shade with a book and a cold drink).

Aren’t they? Chocolate-Peanut Butter Swirl Cookies Beautiful? I saw them first Our Instagram and was pleased (relieved) to know that they really easy How to make: Just five ingredients and a little kneading and rolling to create a marbled dough. Take these along to barbecues or beach hangouts, or use them as the base for fabulous ice cream sandwiches.

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Chocolate-Peanut Butter Swirl Cookies

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And happy 100th birthday, Caesar salad! As Patty Jinich wrote for The New York Times, this beloved salad is the pride of Tijuana, Mexico, but No one can agree on who made it. it Caesar salad — currently on the menu at Caesars in Tijuana — This isn’t the original recipe, but chef Javier Plascencia and his family think it’s the best they’ve ever made. Sample even more Caesars: Eric Kim Radicchio RepetitionMelissa Clarke Cherry Tomato Caesar Salad and this Vegetarian version I love this song by Becky Hughes.

For the grill: Mark Bittman’s five-star Salmon burgersWhich has a nice, tangy flavor from the mustard and capers. – Rick Martinez Tajin Grilled Chicken This is always a crowd pleaser, because who doesn’t love a salty-sour spice blend? (It’s my favorite way to perk up bland melons.)

I can’t stop eating noodle salad and Ke Chun’s salad Vegetable Noodle Salad with Sesame Vinaigrette Next on the list is scallions. It requires at least two pounds of crisp summer vegetables (read: go crazy at your favorite farmers market stand), and it’s delicious served warm or at room temperature. I’m also in the mood for dips for dinner, and I think if I have some summer vegetables and tortilla chips I’ll be able to get through the lidded heck Rotel DipIt’s considered a complete meal. (We have lots of scoopable meals in this collection Our best dip recipes,

I was never a Girl Scout, so I came late to s’mores. I was already a teenager when I pressed my first black marshmallow between graham crackers and chocolate as I awkwardly pushed a skewer across the glowing coals.

Because no one had taught me the nuances of melting a s’more, like swirling the marshmallow into a uniform shade of toasty brown or letting the melted blob rest on the chocolate for a moment, my first s’more was a burnt and sticky, hard piece of Hershey’s bar with sticky ash on it. I couldn’t understand what all the fuss was about.

After friends invited us to the country for the weekend, I gave s’mores another shot for my grade-schooler’s sake. We stood around a proper bonfire, carefully flipping the marshmallow over, not into the flames, and hungrily watching the outsides turn from golden to brown, to light black spots, but not at all burnt.

Flattened between thin pieces of graham crackers and milk chocolate, the marshmallows were oozing lusciously on their fudgy bed. I finally understood why the Girl Scouts named this treat “Some More” when they published this Already popular recipe In his 1927 book, “Tramping and Trailing with the Girl Scouts” — though not without a caveat. “Although it tastes like ‘something else,’” the guide warns, “one is really enough.”

The highly addictive combination of sticky marshmallows, chocolate, and crackers has been around for a century. For those of us without access to a campfire, it’s super easy to make s’mores in five minutes under the broiler.

All you have to do is place graham crackers on a baking sheet, top with a broken chocolate bar and a few marshmallow pieces, and fry until the tops are as brown as you like, with or without black spots. Then cover each one with another graham cracker, crushing the marshmallows until their white lava glues everything together. They’re a perfect “there’s nothing sweet in the house” dessert. If you don’t have graham crackers, Saltines or Ritz crackers are just as good, or even better, because their crisp, airy saltiness contrasts with the sweetness of the goo, rather than enhancing it.

At its foundation, this tart has a deeply buttery, homemade graham cracker crust, which is far richer and more tender than store-bought cookies. After baking, I fill it with a pudding-like ganache that is firm enough to slice but still tender, barely holding its shape. Then on top, I very delicately light a swirl of foamy meringue with a blow torch.

While both s’mores variations are sweetly satisfying, the tart stays true to the showstopping concept; it’s a knockout. It takes several hours to make, but you can make it in a few days, and none of the steps are difficult.

Still, it’s hard to beat the classic oven s’more, for its elegant simplicity as well as its nostalgic appeal. As campfire enthusiasts, marshmallow connoisseurs and former Scouts know well, the s’more is more than just a sticky dessert. It’s a talisman of hazy, firefly-filled nights and the endless summers of childhood. Even when burned to a crisp.

Pizza has been on our minds ever since Brett Anderson published his excellent, in-depth report about pizza in the New York Times Food section. American pizza-making culturewith our list 22 Best Pizza What are the most loved things in the country?

Making pizza at home can be a tricky business during these hot summer days. Unless you have an outdoor pizza oven, turning your stove on as high as you can to get the proper crust can take a toll on both your ability to tolerate the heat and your air-conditioning. Pizza making in our house will be on hold until the fall, or at least until I master (by doing some more, perhaps) the tricky art of grilled pizza Assistance from Kenji López-Alt,

Meanwhile, Ali Slagel’s Crispy Gnocchi with Burst Tomatoes and Mozzarella You get the flavor of pizza without the blazing temperatures, and it’s easy to make it in a skillet in less than 30 minutes. You don’t even need to boil the gnocchi. Just fry them in oil until they’re crispy on the outside and chewy on the inside, then top them with cherry tomatoes, red pepper flakes, basil, and milky mozzarella. A quick stint under the broiler gets the cheese gooey and browned in spots—just like your favorite slice, without the shvitz.

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Crispy Gnocchi with Tomatoes and Mozzarella

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One thing I feel very comfortable grilling is chicken, especially thighs which I marinate in garlic and yogurt to keep them juicy. Grilled Za’atar Chicken Full of fragrant herbs and bright lemon, and the dark meat is easy to cook, if you’re easily distracted by fireflies or fireworks. For those who don’t have a grill, this recipe works just as well under your broiler.

On the hottest nights, I relax with Hetty “Cool Hand Cuke” Louis MacKinnon Cold Sesame Noodles with Cucumber, Corn, and BasilIt’s a seasonal update of a beloved Chinese dish, featuring tangy raw cucumbers, corn kernels and as much chili as you can eat.

Coming back to Ali, Pan-Seared Pork Chops with Charred Pineapple Invocation sweet and sour pork Or Tacos Al Pastor. After quickly browning the boneless chops in a skillet, she adds pineapple chunks to the drippings and cooks them until they caramelize in places. Soy sauce adds depth while a drop of vinegar brings a welcome tartness to cut the sweetness. Serve it with rice or on a bed of crunchy salad for a lovely weeknight dinner.

For a sweet and tangy dessert, we head straight to Yossi Arefi Strawberry Lemonade CakeYossi colored buttercream bright pink with crushed freeze-dried strawberries, then generously frosted two lemon-peel-infused cake layers with it. A crown of fresh strawberries makes this fabulous confection look fabulous and Insta-ready. It’s perfect for your Fourth of July party or any other summer celebration that calls for cake. (Are there summer celebrations that don’t call for cake? Answer: no.)

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A simple way to combine chicken and yogurt without the grill: Yasmin Fahr’s brilliant Chicken meatballs in a pot with greensThe yogurt keeps the mildly spiced meatballs very soft, so they’re easy to eat with their cumin-scented, lemony flavor.