The Trick For Getting The Most Juice Out Of Your Lemons - Best Lemons For Juicing - Delish

https://ift.tt/iPSb8Uy

We’ve all been there: Desperately squeezing a lemon over a bowl in hopes that we’ll get anything out of it, even a drop. It's not exactly a fun time. We can all agree that the pre-squeezed stuff in the lemon-shaped bottle isn’t great—and is it even real juice? But it’s easy to get so fed up with dry citrus that we might actually consider buying it.

There are lots of hacks for juicing citrus floating around the internet. Microwave your lemons before juicing. Roll them against the countertop. Cut them top to bottom instead of around the equator. And my personal favorite: buy a citrus squeezer. But none of these tricks will coax juice from a lemon or lime that doesn’t have much juice to begin with. The best way to get more juice out of your citrus is to choose the correct fruit from the supermarket.

When we think of lemons, most of us picture the gorgeous, bright yellow ones with a thick, textured peel. These lemons may look great on Instagram, but they contain the least amount of juice. The best lemons for juicing are actually the ugliest. They are pale yellow in color with smooth, thin skin. They should feel slightly soft and—surprise—a bit juicy when you pick them up.

The same rule applies for limes: Pale green, thin-skinned limes will yield much more juice than their darker, bumpy-skinned siblings. And if you find one with balding brown patches on it, even better.

Merethe Svarstad Eeg / EyeEm//Getty Images

So, how do you make sure you’re getting the right kind of lemons when you go to the store? Well, start by actually going to the store. Grocery-delivery services are convenient, but there’s no way to ensure that whoever is packing your order will give you that imperfectly perfect citrus for juicing. (And if you’re thinking about putting it in the “notes” or “special request section,” forget about it.)

When you’re in the store, skip the prepackaged bags. You can’t possibly judge anything when it’s sealed inside those nets. Instead, handpick your citrus, one by one, from the bulk produce bin. Pick them up and run your fingertips over their skin. Give them a light squeeze to assess their juicy potential, then choose the best candidates.

When you get home, store your lemons in a dry zip-top bag in the fridge. They’ll keep much longer there than in that pretty bowl on your counter. Besides, if you bought the right ones, they’re not exactly beautiful specimens anyway, are they?

Assistant Food Editor

Taylor Ann Spencer is the assistant food editor at Delish, where she develops recipes, creates recipe videos, and styles food. With a background in writing and theater as well as professional cooking, she enjoys sharing her love for global flavors and all things baking through informational posts, hosted videos, and just plain everyday conversations. When she's not cooking, she's brainstorming her next culinary mash-up. Mac 'n' cheese chili rellenos, anyone?

Adblock test (Why?)

"food recipes" - Google News
February 01, 2023 at 01:20AM
https://ift.tt/GIeVfzJ

The Trick For Getting The Most Juice Out Of Your Lemons - Best Lemons For Juicing - Delish
"food recipes" - Google News
https://ift.tt/BNHlRWy
https://ift.tt/iPSb8Uy

‘This Is the Best Chicken I’ve Ever Had’ - The New York Times

https://ift.tt/YaIcdHM

A dash of gin and a smattering of fried sage make these sautéed chicken breasts more than the usual weeknight dinner.

When Amy Thielen was a child, she was a gabber: someone who needed to verbalize the thoughts out of her head before they overwhelmed her. To “pour the foam off,” as she put it. While her mother cooked at the stovetop, the young Thielen sat on a yellow vinyl-padded swivel stool at the kitchen island, twirling and talking her mother’s ear off about seventh grade. This proximity to the “action” of cooking, a sort of learning by absorption, would form the foundation of Thielen’s culinary education as she moved through her life later as a restaurant line cook and cookbook author. Details like how to cut the mushrooms and when to flip the chicken, and what to do with the fond that collects on the bottom of the pan (make a sauce, of course). “It was like I could be watching Food Network,” she said to me over the phone, “but it was live.”

Years later, Thielen would surmise that attention to such details was the key to what I consider her best chicken breast recipe to date, from her forthcoming cookbook, “Company.” Here’s the idea: If you treat something as humble as a chicken dinner with the care you would, say, a butter-basted rib-eye or a miso-glazed cod fillet, then the end result will be restaurant-quality. The best cooking requires attention — to your guests, to your food, to yourself and your movements. “Be prepared to stand stoveside and watch the bottom of the pan with predatory focus,” she advises in the recipe’s headnote, “because if you let yourself be called away, the precious browned foundation will burn and the whole sauce will be thrown.”

The dish is a culmination of all the minute details that make something good great.

Though she fondly recalls her mother cooking in sturdy Club Aluminum pans, these days she recommends using stainless steel, something “semistick.” That’s how you get what Thielen’s grandmother used to call pan schmutz (and what Thielen calls, in her first cookbook, “The New Midwestern Table,” pan smut, “that delicious stuck-on crud, the pure flavor shellacked to the bottom of the pan”). This simple feat of magic is the basis of many a stew, sauce and chicken supper.

Most pan sauces rely on stock or wine for deglazing, but this one has a twist. “If someone were to stand over a pan of sautéing chicken holding an ice-cold martini and happen to slosh it into the pan, you would have this sauce,” Thielen writes. The gin idea came from her time cooking on the line at the French restaurant Bouley, which closed in 2017. But that version used duck, and the broth was a concentrate that took forever to make. (Thielen’s chicken is a little more streamlined, though still detailed.) The dish is, as she learned in restaurant kitchens like Bouley, a culmination of all the minute details that make something good great.

As with any recipe, this golden, crispy-skinned chicken — complete with killer pan sauce — could be considered more of a general technique than a strict formula, one you can adapt to your own kitchen. But there’s one caveat: The breast should still have its skin. In most supermarkets in the United States, chicken breasts are sold either boneless and skinless or bone-in and skin-on. Boneless works, but “if there’s no skin, there’s no recipe,” she told me. That’s because the chicken cooks almost entirely on the skin side, relying on the insulation, and fat, to keep the meat moist, not to mention that you end up with the most crackly crust. To achieve this, Thielen advises carving the meat off the rib cage of a bone-in breast, or do as she does in the remote woods of northern Minnesota, where she lives with her family: Remove the breasts from a whole bird yourself. If we want nice things, sometimes we have to work for them a bit.

When I made this chicken for the first time, for my boyfriend and me, he sat at the kitchen island talking to me while I cooked. I’m a terrible multitasker, but I can listen. Like a good true-crime podcast on a long road trip, his chitchat helps me maintain my focus, and when I don’t have a third or fourth hand to dry the sage leaves before I fry them in the butter or to pound the breasts into an even thickness, I know I can turn to him. Every cook needs a gabber, someone to keep you company in the kitchen, but even better and more useful are their taste buds. When he took a bite, he said, “This is the best chicken I’ve ever had.” I agreed. The perfectly cooked white meat with the savory, juniper-pierced jus, in between chomps of crispy sage leaves, is full of delights and surprises you can achieve only by paying close attention.

This is, for me, the chicken dinner of chicken dinners, comforting and familiar but fancy enough to cook for company, or for Valentine’s Day. Even better if your date is sitting at the kitchen island gabbing.

Recipe: Crispy Smashed Chicken Breasts With Gin and Sage

Adblock test (Why?)

"food recipes" - Google News
January 25, 2023 at 05:00PM
https://ift.tt/r18lzjY

‘This Is the Best Chicken I’ve Ever Had’ - The New York Times
"food recipes" - Google News
https://ift.tt/ZFXnepr
https://ift.tt/YaIcdHM

Alon Shaya Pairs His Pimiento Cheese with Fried Saltines for a Winning Super Bowl Snack - PEOPLE

https://ift.tt/YaIcdHM

Alon Shaya's 25-minute pimiento cheese dip makes for the "perfect party snack for watching sports games or getting the night started," says the chef-owner at Saba in New Orleans and Safta in Denver.

To pair with it, Shaya uses ghee, or clarified butter, to turn up the flavor of a simple cracker. "Ghee can be cooked for longer and at a higher temperature than butter so it will impart the same rich flavor without scorching. Using it to fry the saltines is easy to do and transports a common pantry item into a real showstopper," he says.

"The final dish should have a kick of spice from the pimento peppers, tang from the hot sauce and vinegar and a creamy, spreadable texture," adds Shaya. "A rich, buttery saltine that helps to balance the flavors."

Alon Shaya's Pimiento Cheese with Butter-Crisped Saltine Crackers

8 oz. aged sharp white Cheddar cheese, grated (about 2 cups)

8 oz. aged sharp yellow Cheddar cheese, grated (about 2 cups)

½ cup mayonnaise

½ cup thinly sliced scallions (from 6 scallions)

1 (4-oz.) jar pimientos, drained and chopped

2 Tbsp. apple cider vinegar

2 Tbsp. hot sauce

1 tsp. kosher salt

½ tsp. freshly ground black pepper

½ cup ghee (clarified butter)

1 (4-oz.) sleeve saltine crackers (about 36 crackers)

1. Stir together Cheddar cheeses, mayonnaise, scallions, pimientos, apple cider vinegar, hot sauce, salt and pepper in a large mixing bowl until fully combined.

2. Melt ghee in a large skillet over medium heat until shimmering. Working in batches, add saltines to skillet in a single layer. Fry until crisp and golden, about 30 seconds per side. Transfer crackers to a paper-towel-lined plate to drain. Repeat with remaining crackers, adding additional ghee to skillet as needed. Serve crackers with pimiento cheese. (Pimiento cheese can be stored in an airtight container in the refrigerator for up to 5 days.)

Serves: 12
Active time: 25 minutes
Total time: 25 minutes

Adblock test (Why?)

"food recipes" - Google News
January 27, 2023 at 05:46AM
https://ift.tt/S4wORDJ

Alon Shaya Pairs His Pimiento Cheese with Fried Saltines for a Winning Super Bowl Snack - PEOPLE
"food recipes" - Google News
https://ift.tt/ZFXnepr
https://ift.tt/YaIcdHM

‘This Is the Best Chicken I’ve Ever Had’ - The New York Times

https://ift.tt/B8olA7W

A dash of gin and a smattering of fried sage make these sautéed chicken breasts more than the usual weeknight dinner.

When Amy Thielen was a child, she was a gabber: someone who needed to verbalize the thoughts out of her head before they overwhelmed her. To “pour the foam off,” as she put it. While her mother cooked at the stovetop, the young Thielen sat on a yellow vinyl-padded swivel stool at the kitchen island, twirling and talking her mother’s ear off about seventh grade. This proximity to the “action” of cooking, a sort of learning by absorption, would form the foundation of Thielen’s culinary education as she moved through her life later as a restaurant line cook and cookbook author. Details like how to cut the mushrooms and when to flip the chicken, and what to do with the fond that collects on the bottom of the pan (make a sauce, of course). “It was like I could be watching Food Network,” she said to me over the phone, “but it was live.”

Years later, Thielen would surmise that attention to such details was the key to what I consider her best chicken breast recipe to date, from her forthcoming cookbook, “Company.” Here’s the idea: If you treat something as humble as a chicken dinner with the care you would, say, a butter-basted rib-eye or a miso-glazed cod fillet, then the end result will be restaurant-quality. The best cooking requires attention — to your guests, to your food, to yourself and your movements. “Be prepared to stand stoveside and watch the bottom of the pan with predatory focus,” she advises in the recipe’s headnote, “because if you let yourself be called away, the precious browned foundation will burn and the whole sauce will be thrown.”

The dish is a culmination of all the minute details that make something good great.

Though she fondly recalls her mother cooking in sturdy Club Aluminum pans, these days she recommends using stainless steel, something “semistick.” That’s how you get what Thielen’s grandmother used to call pan schmutz (and what Thielen calls, in her first cookbook, “The New Midwestern Table,” pan smut, “that delicious stuck-on crud, the pure flavor shellacked to the bottom of the pan”). This simple feat of magic is the basis of many a stew, sauce and chicken supper.

Most pan sauces rely on stock or wine for deglazing, but this one has a twist. “If someone were to stand over a pan of sautéing chicken holding an ice-cold martini and happen to slosh it into the pan, you would have this sauce,” Thielen writes. The gin idea came from her time cooking on the line at the French restaurant Bouley, which closed in 2017. But that version used duck, and the broth was a concentrate that took forever to make. (Thielen’s chicken is a little more streamlined, though still detailed.) The dish is, as she learned in restaurant kitchens like Bouley, a culmination of all the minute details that make something good great.

As with any recipe, this golden, crispy-skinned chicken — complete with killer pan sauce — could be considered more of a general technique than a strict formula, one you can adapt to your own kitchen. But there’s one caveat: The breast should still have its skin. In most supermarkets in the United States, chicken breasts are sold either boneless and skinless or bone-in and skin-on. Boneless works, but “if there’s no skin, there’s no recipe,” she told me. That’s because the chicken cooks almost entirely on the skin side, relying on the insulation, and fat, to keep the meat moist, not to mention that you end up with the most crackly crust. To achieve this, Thielen advises carving the meat off the rib cage of a bone-in breast, or do as she does in the remote woods of northern Minnesota, where she lives with her family: Remove the breasts from a whole bird yourself. If we want nice things, sometimes we have to work for them a bit.

When I made this chicken for the first time, for my boyfriend and me, he sat at the kitchen island talking to me while I cooked. I’m a terrible multitasker, but I can listen. Like a good true-crime podcast on a long road trip, his chitchat helps me maintain my focus, and when I don’t have a third or fourth hand to dry the sage leaves before I fry them in the butter or to pound the breasts into an even thickness, I know I can turn to him. Every cook needs a gabber, someone to keep you company in the kitchen, but even better and more useful are their taste buds. When he took a bite, he said, “This is the best chicken I’ve ever had.” I agreed. The perfectly cooked white meat with the savory, juniper-pierced jus, in between chomps of crispy sage leaves, is full of delights and surprises you can achieve only by paying close attention.

This is, for me, the chicken dinner of chicken dinners, comforting and familiar but fancy enough to cook for company, or for Valentine’s Day. Even better if your date is sitting at the kitchen island gabbing.

Recipe: Crispy Smashed Chicken Breasts With Gin and Sage

Adblock test (Why?)

"food recipes" - Google News
January 26, 2023 at 12:44AM
https://ift.tt/AkKYwxM

‘This Is the Best Chicken I’ve Ever Had’ - The New York Times
"food recipes" - Google News
https://ift.tt/khpYBdf
https://ift.tt/B8olA7W

20+ High-Protein Breakfast Recipes That Aren't Eggs - EatingWell

https://ift.tt/Mv95r34

This healthy smoothie is not only delicious--it also boosts your daily dose of anti-inflammatory foods. It starts with a base of creamy gut-friendly kefir and includes cherries, which can lower the inflammatory marker C-reactive protein. Heart-healthy fats in avocado, almond butter and chia seeds deliver additional anti-inflammatory compounds to the body, while spinach offers a mix of antioxidants that sweep up harmful free radicals. Fresh ginger adds zing, plus a compound called gingerol, which preliminary studies suggest may improve inflammatory markers of heart disease if consumed daily.

Adblock test (Why?)

"food recipes" - Google News
January 21, 2023 at 06:19PM
https://ift.tt/ZY9izOV

20+ High-Protein Breakfast Recipes That Aren't Eggs - EatingWell
"food recipes" - Google News
https://ift.tt/a4EUBsJ
https://ift.tt/Mv95r34

This Au Kouign-Amann Recipe Is Worth Making - The New York Times

https://ift.tt/Mv95r34

I made this Breton-style cake at least half a dozen times to perfect it. Here’s what it taught me about grief.

On Avenue du Mont-Royal Est in the heart of Montreal’s Plateau neighborhood is a patisserie called Au Kouign-Amann, specializing in a classic version of the pastry that gives it the name.

The kouign-amann (Breton for “butter cake”) has always been among my favorite pastries for how it manages to convey comfort with a few simple ingredients, but I’ll never forget my first bite of the bakery’s version. I leaned against the slate-blue framed glass windows of the brick storefront on a warm late-June afternoon, holding two slightly warm slices tucked neatly in a brown bag, and took my first bite. I walked away wondering what had just happened to me. That delicate slice had managed to balance light buttery layers with a deep nutty flavor and slightly caramelized crust.

And, in that moment, balance was just what I needed.

I was on holiday with my family of four for the first time, and the preceding weeks had been deeply challenging. Covid had made its rounds through our home, starting with Aṣa, my 3-year-old. Within 12 hours of a positive test, she had a fever so high that she had a febrile seizure, losing consciousness. Another 10 hours in a hospital passed before she woke again, an ordeal that left me feeling like my spirit had fled my physical body. She immediately wanted everything to go back to normal, asking for her iPad and demanding to go home. But I wasn’t anywhere near normal — and wouldn’t be for a very long time. For weeks afterward, I experienced a kind of grief that seemed to follow me everywhere like a ghostly companion, casting its shadow across my work, lingering in my Brooklyn home and coming with me on our trip.

I sought refuge in the kitchen, where I’ve always found grief to be at its most reasonable. Grief occupies all of the senses, but in the kitchen, it neither aids in my cooking nor meddles with it.

A round of a butter mixture is placed on top of the dough to begin the lamination process.Kelly Marshall for The New York Times. Food Stylist: Yossy Arefi. Prop Stylist: Paige Hicks.

The dough is folded over the butter to create a kind of package, then rolled and folded repeatedly to create alternating layers of butter and dough. This process results in flaky layers in the finished pastry.Kelly Marshall for The New York Times. Food Stylist: Yossy Arefi. Prop Stylist: Paige Hicks.

So I rolled up my sleeves and made as many recipes as I could in an attempt to gently nudge my spirit back into my body. I kept returning to that kouign-amann, and what I had experienced outside the bakery. I wanted anything to keep me from the memory of Aṣa’s small, sweaty body, shaking and unconscious, being loaded into an ambulance.

I needed an all-consuming project, something that didn’t come easily to me. And that’s when I reached out to the patisserie in Montreal and asked if I could observe a shift.

Nicolas Henry, the bakery’s chef and owner, encouraged me to do more than simply watch. He offered me the opportunity to put on an apron and chef’s whites and work a morning shift. So I did.

I talked with Mr. Henry and his assistant Agnès Julià Maset about my search for a recipe that demanded the kind of attention and determination that would keep my mind occupied, a recipe like kouign-amann.

I nodded as Mr. Henry focused on the dull golden dough on the wooden counter before us. His version starts out as simple dough, leavened with both sourdough starter and yeast. The dough is left to ferment and develop its deep flavor overnight, then laminated with a mix of creamed butter and sugar. Unlike the mini kouignettes I have encountered, Mr. Henry’s is made in a skillet as a large, round cake.

Back in Brooklyn once more, I set about trying to make my own version, recalling what Ms. Maset had said as I worked beside her: Keep your hands moving and work with intention. Work the dough as little as you can. Don’t touch it until you know what your next steps will be.

Serve a slice of kouign-amann with a cup of coffee for an ideal breakfast or afternoon snack.Kelly Marshall for The New York Times. Food Stylist: Yossy Arefi. Prop Stylist: Paige Hicks.

Making a kouign-amann at home is no small feat. Each step is simple and straightforward, but you have to work quickly and with precision. As with most laminated doughs, there is an ease in working the dough that comes only with time.

And time offers many gifts. It creates distance from grief, as each day layers over the experience like thin sheets of ice, obscuring it but never fully concealing it. It also allows you to grow in a practice.

I made the pastry six times over a period of months before I felt assured enough to work with ease. Each kouign-amann seemed to mark the passage of time, each one a step forward as I got closer to uncovering the secrets in Mr. Henry’s dough and farther from my grief.

I’m not recreating Mr. Henry’s method exactly here, though it’s close. For the real thing, you’ll have to go to Montreal. But for a recipe that feels like healing, a gift in process and result — warm slices of a yeast-risen pastry with soft layers, deep buttery flavor and a chewy, caramelized top — take the time to make mine.

Recipe: Classic Kouign-Amann

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

Adblock test (Why?)

"food recipes" - Google News
January 21, 2023 at 04:45AM
https://ift.tt/LnsCNXA

This Au Kouign-Amann Recipe Is Worth Making - The New York Times
"food recipes" - Google News
https://ift.tt/a4EUBsJ
https://ift.tt/Mv95r34

Easy Quick Pasta Recipes - The New York Times

https://ift.tt/xbGUzFW

Start an episode of “Abbott Elementary” while you cook, and dinner will be on the table by the time the credits roll.

Cozy but quick, these speedy pasta recipes are made with affordable ingredients you probably either have on hand or can easily procure with a quick trip to the grocery store. For convenience’s sake, they also all call for a full pound of pasta, but most can be easily halved.

1. Pasta Alla Vodka

Julia Gartland for The New York Times. Food Stylist: Ali Slagle.

Colu Henry’s take on the Italian American classic is rich and bright. If you don’t have pancetta, feel free to skip it, or use bacon for smokiness.

Recipe: Pasta Alla Vodka

2. Caramelized Cabbage and Walnut Pasta

Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Cabbage, that much-underappreciated vegetable, cooks down into something soft, sweet and silky in this pasta dish from Hetty McKinnon. Roasted walnuts add crunch and a hit of hearty protein.

Recipe: Caramelized Cabbage and Walnut Pasta

3. Crisp Gnocchi With Brussels Sprouts and Brown Butter

Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.

Gnocchi is delicious boiled and slathered in red sauce, but when the little store-bought potato dumplings are browned and crisped — as they are in this 20-minute recipe from Ali Slagle — their insides stay chewy and soft, so you can have the best of both worlds.

Recipe: Crisp Gnocchi With Brussels Sprouts and Brown Butter

4. Linguine and Clams With Fresh Red Sauce

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Canned clams, a cheap, flavorful pantry hero, don’t get the accolades they deserve. In this recipe from Kay Chun, they’re combined with hothouse cherry tomatoes — which are fairly decent all year long — for a briny and bright pasta dish that feels classic yet fresh.

Recipe: Linguine and Clams With Fresh Red Sauce

5. Five-Ingredient Creamy Miso Pasta

Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

This super-simple pasta from Alexa Weibel may have only five ingredients, but its miso, butter and Parmesan provide sophisticated nuance and complexity.

Recipe: Five-Ingredient Creamy Miso Pasta

6. Salami Pasta Alla Gricia

Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

Pasta alla gricia is typically made with guanciale (cured pork jowl), but salami, that piquant stalwart of lunchboxes, gets a star turn in this clever pasta from Ali Slagle.

Recipe: Salami Pasta Alla Gricia

7. Sausage and Peppers Pasta With Broccoli

Con Poulos. Food Stylist: Simon Andrews.

Kay Chun takes the classic Italian combination of sausage and peppers and tosses them with pasta and broccoli for a family-friendly dish that hits all of the right notes.

Recipe: Sausage and Peppers Pasta With Broccoli

8. Chile Crisp Fettuccine Alfredo With Spinach

Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff.

Genevieve Ko has the admirable habit of making classic, much-loved recipes even better with her clever additions and tweaks. Case in point: Here, she adds fresh spinach and chile crisp to traditional pasta Alfredo for something modern and lively, not heavy and nap-inducing.

Recipe: Chile Crisp Fettuccine Alfredo With Spinach

9. One-Pan Shrimp Scampi With Crispy Gnocchi

Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff.

Melissa Clark combines crisped gnocchi and garlicky sautéed shrimp in this delightful riff on the classic shrimp scampi. Serve with a crunchy green salad and crusty bread.

Recipe: One-Pan Shrimp Scampi With Crispy Gnocchi

10. Penne Al Baffo (Creamy Tomato-Ham Pasta)

David Malosh for The New York Times. Food Stylist; Simon Andrews.

In Italy, “Al Baffo” is said to mean “it is so good you’ll lick your whiskers.” This dish from Anna Francese Gass is made by combining pasta, puréed tomatoes, shallots, deli ham and heavy cream. The ingredients are simple, but the outcome feels extravagant.

Recipe: Penne Al Baffo (Creamy Tomato Ham Pasta)

11. Skillet Tortellini With Corn and Crispy Rosemary

Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.

In this recipe from Ali Slagle, fresh store-bought tortellini are cooked directly in the sauce instead of a big pot of water, so they’re seasoned all the way through. Bacon, sweet corn (frozen or fresh) and rosemary make it substantial enough for any night of the year.

Recipe: Skillet Tortellini With Corn and Crispy Rosemary

12. Mushroom Wafu Pasta

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Wafu directly translates to “Japanese style,” and in this dish from Hana Asbrink, spaghetti is combined with Japanese mushrooms in an umami-rich soy-butter sauce.

Recipe: Mushroom Wafu Pasta

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

Adblock test (Why?)

"food recipes" - Google News
January 21, 2023 at 01:33AM
https://ift.tt/xLYmyBf

Easy Quick Pasta Recipes - The New York Times
"food recipes" - Google News
https://ift.tt/u8mdpXV
https://ift.tt/xbGUzFW

This Soup Is Yotam Ottolenghi’s Comfort Food - The New York Times

https://ift.tt/Np98B3H

In this soup, lamb meatballs and semolina dumplings come with a zest of history.

What kind of comfort does food give us exactly? I find myself asking this question a lot right now, because we are all, clearly, in desperate need of comfort, and for many of us, that rests with food.

The immediate answer has to do with the sensual joy of preparing something delicious and eating it, or with the social pleasure of interacting with others at mealtimes. But when I got to thinking about my soup with lamb meatballs and semolina dumplings, something quite different came up: a network of connections and past experiences, associations that created a deep sense of familiarity, of continuity.

One of my earliest food memories is tagging along with my mother during her weekly shopping in the Machane Yehuda food market in Jerusalem, grabbing hold of her overflowing basket — I can feel its coarseness on my hand — and taking it all in: the steamy air full of cilantro and mint, the speeding produce trolleys, the rugelach stand, the fresh cheese purveyor, the piles of ripe apricots and strawberries.

Very hungry, we would then stop at a market restaurant and have kibbeh, which was my father’s (and my) favorite. The variety we had was a type popular among Syrians, Jordanians, Lebanese Palestinians and Israelis. These are torpedo-shaped; made with a shell of bulgur wheat and minced meat; stuffed with cooked mince, onion and pine nuts; flavored with cinnamon and allspice; and deep fried until dark brown and completely irresistible — all accompanied by a lemony tahini sauce.

Kibbeh might have been mentioned in a tablet from 879 B.C., served at a banquet hosted by an Assyrian king.

Kibbeh, kubbeh, kubba or kobaba, meaning ball-shaped in Arabic, are some of the names for a range of dishes found in the Levant, Iraq, Kurdistan and Turkey. One of those, also found around the market in Jerusalem, was served in restaurants run by Kurdish Jewish immigrants.

These Kurdish kibbeh were usually made with a shell of semolina and fine bulgur (rice is also an option), stuffed with slow-cooked confit shredded beef and poached in a soup. The soft yet slightly chewy casing was the opposite of the crisp fried variety, but just as good. The soup was key, as the kibbeh dumplings were eaten with it and absorbed its rich flavor. Normally, you would find three types: tomato (with okra), beetroot and hamusta. They were all wonderfully sharp, but hamusta was my favorite, made with greens, celery, zucchini, garlic and lots of lemon juice.

My version is a kind of hybrid of the tomato-based soup and the hamusta and is in line with the dish known in Iraq as kubbat hamuth, “hamuth” meaning sour in Arabic. I also removed the filling from the dumplings, turning them into balls.

The art of stuffing kibbeh is deeply rooted in the region’s history. The skill and dexterity involved were highly prized and considered one of the finest skills a woman — women traditionally make kibbeh in the Middle East — could have. As the food writer Claudia Roden writes, “One is said to be favored by the gods if one is born with a long finger, which makes the shaping of kibbeh easier.” This version saves quite a bit of that effort.

Historically, kibbeh appears to have been enjoyed in a much less modest setting. An early mention seems to come in a cuneiform tablet from 879 B.C., served at a banquet hosted by the Assyrian king Ashurnasirpal II to inaugurate his new palace.

In that banquet, thousands of kibbeh were probably made. Yet I am feeling encouraged by an even older manuscript from the region that it is OK, actually, to have taken the liberty of removing the meat filling. In fact, the earliest recorded recipes known, kept in the Yale Babylonian Collection and dating to at least 1600 B.C., describe making a meat-based soup and adding a grain (dried barley cakes) to it. Very little work, by the sound of it, and lots of flavor.

The reassurance that comes from such an ancient source doesn’t make my soup more legitimate in some fundamental way; judging by the mixed reactions online of those trying to recreate the recipes, I am not even sure it tasted that good. But as I sit and enjoy my meatballs and dumplings in a soup, I do get a boost of hearty comfort and a strong sense of connection and continuity.

Recipe: Lamb Meatball and Semolina Dumpling Soup With Collard Greens

Adblock test (Why?)

"food recipes" - Google News
January 18, 2023 at 05:00PM
https://ift.tt/6vGyNuk

This Soup Is Yotam Ottolenghi’s Comfort Food - The New York Times
"food recipes" - Google News
https://ift.tt/LlOh8eY
https://ift.tt/Np98B3H

30-Day Diabetes-Friendly Mediterranean Diet Dinner Plan - EatingWell

https://ift.tt/Np98B3H

Inspired by the viral TikTok trend, this tasty bowl makes for a satisfying lunch or dinner. With a handful of healthy ingredients, like instant brown rice, heart-healthy salmon and lots of crunchy veggies, you'll have a filling and flavorful meal in just 25 minutes. Looking to cut down on carbs? Try swapping in riced cauliflower in place of the brown rice.

Adblock test (Why?)

"food recipes" - Google News
January 15, 2023 at 06:17PM
https://ift.tt/uoXHvsW

30-Day Diabetes-Friendly Mediterranean Diet Dinner Plan - EatingWell
"food recipes" - Google News
https://ift.tt/LlOh8eY
https://ift.tt/Np98B3H

10+ High-Protein Winter Dinner Recipes for Weight Loss - EatingWell

https://ift.tt/xNe9ZWJ

This healthy white turkey chili recipe is gorgeous, with flecks of green from zucchini, oregano and green chiles. To keep the saturated fat low, we use one pound of ground turkey and add whole-grain bulgur to boost the volume and fiber in this chili recipe. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour to develop the best flavor, but if you're in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes.

Adblock test (Why?)

"food recipes" - Google News
January 12, 2023 at 02:59AM
https://ift.tt/NZ40FGD

10+ High-Protein Winter Dinner Recipes for Weight Loss - EatingWell
"food recipes" - Google News
https://ift.tt/eyu1b6J
https://ift.tt/xNe9ZWJ

Chinese New Year recipes: Osmanthus jelly bunnies and sha cha jiang fried rice - The Straits Times

https://ift.tt/xNe9ZWJ

SINGAPORE – Leap into the Year of the Rabbit and surprise your guests by pulling two bunny-themed dishes out of your home chef’s hat.

Jazz up fried rice with premium ingredients such as dried scallops and sakura ebi (shrimp), and add a fun touch by shaping the rice into bunny balls.

Adblock test (Why?)

"food recipes" - Google News
January 14, 2023 at 01:00PM
https://ift.tt/049UaiN

Chinese New Year recipes: Osmanthus jelly bunnies and sha cha jiang fried rice - The Straits Times
"food recipes" - Google News
https://ift.tt/eyu1b6J
https://ift.tt/xNe9ZWJ

How To Make Baked Oat Cake in the Microwave - Woman's World

https://ift.tt/BYxltX1

They say breakfast is the most important meal of the day. But on busy mornings, making a complete meal can seem like more effort than it’s worth. Eating a healthy breakfast, however, is the best way to kickstart your day — filling you with energy so you can tackle your to-do’s with tenacity. And if you think the first meal of the day has to be bland to be good for you, think again. Breakfast can, in fact, be both healthy and deliciously dessert-like. As evidence, I offer the hearty-meets-tasty oat cake. Here’s how to prepare this microwave baked treat that’s packed with nutrients.

Why should I be eating oatmeal?

Aside from being a cozy, warm, and delicious way to start your day, oatmeal has a host of health benefits. Medical News Today notes that it’s packed with beta-glucan, a dietary fiber that lowers “bad” cholesterol. Oatmeal also contains important nutrients and minerals, and can help prevent heart disease, certain cancers, obesity, and high blood pressure.

Oats also keep you full until lunchtime or longer, helping stave off snack cravings (which supports weight loss). A study in the Journal of the American College of Nutrition found that oatmeal kept participants fuller for a longer amount of time than ready-to-eat breakfast cereal. Another study reported that oats increase hormones associated with appetite control for four hours after eating. 

What kinds of oats are the best?

All types of oats have health benefits. But because there are different kinds — like instant, steel-cut, and rolled oats — you need to figure out which to buy. Get the scoop on the differences between each kind from food site The Kitchn below.

Instant Oats: Also called quick oats, these cook faster than steel-cut or rolled, but are the most processed. They are dried, pre-cooked, and then pressed very thinly. When cooked, they are the softest of the three varieties.

Steel-Cut Oats: These oats are made by chopping the oat kernel into several pieces. Because they are more coarse, they take longer to cook and have a chewier texture.

Rolled Oats: These oats, also called old-fashioned oats, are steamed for softness and then pressed for flatness.

For microwave baked oat cake, you’re blending the oats first, essentially forming oat flour. You can use any kind of oats you have — instant, steel-cut, or rolled. Do keep in mind that steel-cut oats may need additional blending to get smooth, though, and they make twice as much oat flour per cup, says food blog Cookie And Kate.

How To Make Microwave Baked Oat Cake

If you’re anything like me, you will start eating this microwave oat cake so much you’ll quickly memorize the recipe. But until you get to that point, here are instructions from Feel Good Foodie. 

Ingredients: 

• ½ cup rolled or quick oats 
• 1 ripe banana
• 1 large egg
• 1 tablespoon maple syrup (or less if you’re cutting down on sugar or using other sweet add-ins)
• ½ teaspoon baking powder
• Pinch of salt
• Cooking Spray

Additional notes: You can use steel-cut oats too; just keep in mind the above warning about increased yield. If your oat cake comes out too tough or rubbery, I recommend adding milk or almond milk and letting it soak in to soften. Keep playing with the recipe until you achieve your desired texture. 

Directions: 

1. Combine ingredients in blender, and blend until smooth and pourable. 
2. Coat large (twice the size of the batter, since the batter will rise) microwave-safe bowl with cooking spray; pour in oat batter.
3. Cook 90-120 seconds.
4. Let cool, then top as desired.

This recipe is the perfect canvas for any flavors you want to add. Here are some ideas to customize it further: 

• Frozen blueberries and a splash of vanilla for blueberry muffin cake
• A tablespoon of pumpkin purée and some pumpkin pie spice for pumpkin cake
• A tablespoon of cocoa powder and chopped strawberries for chocolate cake
• Cinnamon and chopped nuts for banana bread cake

My Taste Test

Anna Jamerson

This morning, I added frozen blueberries, vanilla, and cinnamon to my blended oats — plus, some almond milk to soften the texture. Because of the egg, this microwave baked oat cake tasted almost exactly like a pancake in warm, spoonable form. For the time it took (less than 5 minutes from beginning to end!), it’s a breakfast that’s impossible to beat. 

Say goodnight to mushy, bland oats and good morning to quick-baking microwave oat cake. After all, what better way is there to start your day than with (healthy) cake?

Adblock test (Why?)

"food recipes" - Google News
January 11, 2023 at 01:44AM
https://ift.tt/xtISRB9

How To Make Baked Oat Cake in the Microwave - Woman's World
"food recipes" - Google News
https://ift.tt/KamJHbu
https://ift.tt/BYxltX1

Miso Pecan Banana Bread Recipe - NYT Cooking - The New York Times

https://ift.tt/BYxltX1

Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.

This banana bread is a formidable treat: moist on the inside, with a crunchy bite around the edges. Banana bread may have emerged to prominence around the 1930’s — in the midst of the U.S.’s Great Depression, alongside the urge to economize recipes and the emergence of widespread baking powder usage — but the dish is now a global mainstay. It’s just as satisfying over coffee in the morning, as a quick bite for lunch or shared over a scoop of ice cream after dinner. The crunch of pecans complements the bread’s softness. Miso adds complexity alongside the banana’s sweetness. Be sure to utilize the ripest bananas you can find because it really will make a difference. This banana bread can hold for several days on the counter or in the fridge, if you have any left.

Featured in: The Secret to a Banana Bread With a Little More Bite

Advertisement

---

Ingredients

Yield: One 9- to 10-inch loaf

• ½teaspoon vegetable oil, plus more for pan
• 1cup/120 grams pecans
• 1teaspoon fine sea or table salt
• 2cups/256 grams all-purpose flour
• 1teaspoon ground cinnamon
• ½teaspoon ground nutmeg
• ½teaspoon baking soda
• ½teaspoon baking powder
• ½cup/113 grams unsalted butter, at room temperature
• 1cup/220 grams packed brown sugar
• 2large eggs, lightly beaten
• 3tablespoons milk
• 2tablespoons white miso
• 1tablespoon honey
• 1teaspoon vanilla extract
• 4very ripe bananas, mashed (1¾ cups/358 grams)

Preparation

1. Heat oven to 350 degrees. Lightly oil a 9- or 10-inch loaf tin, then line the base with parchment paper.

2. Toss pecans on a parchment-lined baking sheet with salt and oil. Bake until fragrant, 7 to 10 minutes. When cool, chop to your desired consistency.

3. While the pecans cool, whisk together flour, cinnamon, nutmeg, baking soda and baking powder in a medium bowl.

4. In a large bowl, beat butter and sugar using an electric mixer until creamy, 3 to 4 minutes. Beat in eggs, milk, miso, honey and vanilla extract until well-combined. Gradually beat in dry ingredients until just combined.

5. Using a spatula, stir bananas into the batter to combine evenly. Add half of the pecans (and any salt on the pan) to the batter and mix to combine evenly throughout. Add batter to the loaf pan, smoothing when complete. Sprinkle the remaining pecans evenly on top.

6. Bake until a wooden skewer inserted in several areas around the center comes out clean, 1 hour to 1 hour 20 minutes. Tent with foil if it starts to darken too much on top before the middle is baked through.

7. Let bread sit in tin for 10 minutes before removing and setting on a rack to cool for 60 minutes. Serve with coffee, ice cream or entirely by itself.

Adblock test (Why?)

"food recipes" - Google News
January 11, 2023 at 05:38AM
https://ift.tt/J3alPzg

Miso Pecan Banana Bread Recipe - NYT Cooking - The New York Times
"food recipes" - Google News
https://ift.tt/KamJHbu
https://ift.tt/BYxltX1

This 3-Course Meal Can’t Get Much Easier - The New York Times

https://ift.tt/s3TJOYj

David Tanis offers a carrot-leek soup, baked fish with mushrooms and just a tiny bit of sweetness to finish after the holidays’ excesses.

It’s trite, but it’s true: After the excesses of the holiday season, January is the time to venture into more moderate territory. It’s just as well, but it needn’t feel restrictive. And something festive isn’t out of the question, either.

When I’m cooking light, I tend to rely on some Asian pantry ingredients, which can enhance flavor in lean preparations. I add miso to a soup, for instance. Ginger and garlic bolster a fish dish, and toasted sesame oil finds its way into cookies.

A squeeze of lime juice, a touch of lime zest and a sprinkle of chives finish this carrot-leek soup.David Malosh for The New York Times. Food Stylist: Simon Andrews.

To start, I wanted a simple vegetable soup, one that could be prepared quickly. When I make vegetable soups, I really want to taste the vegetables. Some cooks want to add canned chicken stock or shelf-stable vegetable stock. Not necessary. The fact is, when leeks and carrots are simmered in lightly salted water, the result is a lovely flavorful vegetable broth. Then, the vegetables and broth are puréed together. A little miso is stirred in just before serving to add depth, and a final squeeze of lime gives brightness.

A topping of mushrooms add meatiness to this white fish dish.David Malosh for The New York Times. Food Stylist: Simon Andrews

Fish is a great choice for a meal on the light side. My fishmonger had halibut, but any firm, white-fleshed fish, such as sea bass or grouper, can be baked with great results. In this case, the fish is a tasty, neutral backdrop for a zesty, savory topping of stir-fried mushrooms. Lightness is achieved without sacrificing flavor. The method is as follows: Slice your mushrooms and sauté in butter or oil, finishing with chopped ginger, garlic and a splash of soy sauce. Spoon the mushrooms over the fish and bake it in a casserole dish.

As it cooks, the fish will exude some delicious ginger-scented juices. Be sure to baste the fish with this liquid during cooking and just before serving. Any type of mushroom will work, but shiitake are especially nice, or you could use wild chanterelles if they’re available. Serve with steamed rice, perhaps some wilted spinach.

These triple-sesame tea cakes are an easy end to this light meal.David Malosh for The New York Times. Food Stylist: Simon Andrews

When the winter citrus season is in full swing, it’s always a joy to celebrate the arrival of tart-sweet seedless Satsuma mandarins. For me, a bowl of these beauties, with leaves attached, is a perfect dessert. But, because the rest of the meal is commendably lean, I thought a few small, not-too-sweet triple-sesame tea cakes would be OK.

Have another small glass of wine, too. We must ease into moderation slowly.

Recipes: Carrot-Leek Soup With Miso | Baked Fish With Mushrooms and Ginger | Triple-Sesame Tea Cakes

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

Adblock test (Why?)

"food recipes" - Google News
January 07, 2023 at 12:50AM
https://ift.tt/jBbszuQ

This 3-Course Meal Can’t Get Much Easier - The New York Times
"food recipes" - Google News
https://ift.tt/1cenjYZ
https://ift.tt/s3TJOYj

20+ Comfort-Food Weekend Breakfast Recipes - EatingWell

https://ift.tt/WBiqdxJ

Our trick for making a big batch of eggs? Get out your sheet pan. With this simple recipe, you can easily meal-prep breakfast for the week. Serve them as is or in a sandwich. A sprinkling of za'atar—a Middle Eastern spice blend that's a mix of thyme, sumac, salt, sesame seeds and sometimes other herbs—adds big, bold flavor to these frittata-like squares.

Adblock test (Why?)

"food recipes" - Google News
January 07, 2023 at 03:38AM
https://ift.tt/EaglCmK

20+ Comfort-Food Weekend Breakfast Recipes - EatingWell
"food recipes" - Google News
https://ift.tt/jvU4cxC
https://ift.tt/WBiqdxJ

Buttery Lemon Pasta With Almonds and Arugula Recipe - The New York Times

https://ift.tt/HrTqPb2

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Brown butter, crunchy almonds and tangy lemon make a rich but balanced sauce for this pantry-friendly pasta. The arugula lends freshness and rounds out the pasta, turning this into a quick one-pot meal. If you want to increase the vegetables, you can double the arugula. (Just add a little more lemon juice.) And if you don’t have baby (or wild) arugula on hand, spinach or baby kale are fine, though slightly milder, substitutes. Don’t stint on the red-pepper flakes; their spiciness helps bring together the flavors.

Featured in: Pull From Your Pantry for This Easy Lemon Butter Pasta

Advertisement

---

Ingredients

Yield: 4 to 6 servings

• Fine salt and freshly ground black pepper
• 1pound linguine or spaghetti
• 6tablespoons unsalted butter
• 1cup sliced almonds
• 2fresh rosemary sprigs
• ¼teaspoon red-pepper flakes, plus more to taste
• ¼cup freshly squeezed lemon juice, plus more to taste
• 1tablespoon finely grated lemon zest
• 4 to 5ounces baby or wild arugula, coarsely chopped, or use baby kale or spinach (4 to 5 cups)
• Grated Parmesan, for serving

Preparation

1. Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is 1 minute shy of being al dente, usually a minute or 2 less than the package instructions. Scoop out about 1½ cups pasta water, then drain pasta.

2. While the pasta cooks, in a large skillet or Dutch oven, melt butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and the butter smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it doesn’t burn.)

3. Stir in almonds, rosemary and red-pepper flakes, and cook, stirring occasionally, until the nuts are toasted and slightly darker in color, about 1 minute.

4. Add about 1 cup pasta water to the skillet and bring to a simmer. Add lemon juice, zest, ½ teaspoon salt and a large pinch of black pepper, then add drained pasta and toss well. Add arugula, tossing until it wilts. Simmer for another minute, if needed, to thicken the sauce until it’s thick and glossy. If the mixture seems dry, add more pasta water 1 tablespoon at a time.

5. Taste and add more salt, red-pepper flakes and lemon juice, if needed. Serve topped with grated Parmesan and more red-pepper flakes, if you like.

Adblock test (Why?)

"food recipes" - Google News
January 06, 2023 at 02:29AM
https://ift.tt/UVLBTRw

Buttery Lemon Pasta With Almonds and Arugula Recipe - The New York Times
"food recipes" - Google News
https://ift.tt/nXzuGfZ
https://ift.tt/HrTqPb2