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☆ Chili for the Championship
▼ + stars: | 2024-02-11 | by ( Sam Sifton | ) www.nytimes.com time to read: +1 min

Many will make chili (above) today, one of the great foods of National Football League cuisine, up there with wings and nachos. Ali Slagle’s recipe is top-drawer: deep in flavor, spice and smokiness, and fairly easy to prepare. Make it with whatever meat you like — so long as it’s decently fatty, to bring out the taste of the aromatics. Chili’s a good way to guarantee a win during the Super Bowl, whichever team you’re rooting for. Bryan laughed when I said that and told me it was just fine to substitute a commercial browning sauce instead — something like Kitchen Bouquet, available in most grocery stores.

Persons: Ali Slagle’s, Chili’s, Darian Bryan, Velma Hawthorne, Bryan Organizations: National Football League Locations: Jamaica, New York

☆ Superpunchy One-Pan Eggplant Adobo
▼ + stars: | 2024-01-29 | by ( Melissa Clark | More About Melissa Clark | ) www.nytimes.com time to read: +1 min

If you have the energy for one extraordinary dinner this week, it’s well worth investing it in Genevieve Ko’s homemade spinach-filled dumplings with chile crisp. Her version, both steamed and fried, is a symphony of crackling, crunchy undersides with chewy-tender tops. Springy ramen noodles meet nubby ground chicken and crunchy peanuts, which are seasoned with a sesame-orange-soy mixture that’s been sizzled in hot oil. More traditional youvarlakia recipes use ground beef for the meatballs, and I’ve also made this soup with ground turkey. For something both sweet and light — for either breakfast or dessert — you could make my broiled grapefruit with brown sugar and flaky salt.

Persons: Genevieve, dill, I’ve, you’ve Organizations: New York Times Locations: Ali, cookingcare@nytimes.com, hellomelissa@nytimes.com

☆ Comfort Cooking Beyond Casseroles
▼ + stars: | 2024-01-25 | by ( The New York Times Cooking | ) www.nytimes.com time to read: +1 min

Any conversation about comfort cooking has to include roast chicken. Colu Henry’s roast chicken with maple butter and rosemary is a little sweet, a little salty, very savory and tremendously comforting. Ali Slagle’s recipe really lets you slouch into it, too. Love Your LeftoversThe herbal-sweet, rosemary-maple flavors of the roast chicken would be really nice in Ali’s 10-minute chicken salad with fennel and charred dates. And leftover roasted peppers, greens and beans would convert quite easily into a quick minestrone.

Persons: Ali Slagle’s, brownie, Samantha Seneviratne’s brookies

☆ Pork Chops With Cherry Peppers With Linguine With Clams
▼ + stars: | 2023-08-18 | by ( Sam Sifton | More About Sam Sifton | ) www.nytimes.com time to read: +1 min

There’s no substitute for dessert at The Lemon Ice King of Corona afterward, I’m afraid. Another dish I’d like to make this weekend: Ali Slagle’s Old Bay grilled shrimp. Ali adds a little bit of baking soda to the seasoning, which helps keep the shrimp snappy while they cook, and then tops everything with lemon zest, parsley and garlic. I think that’d be a fine Sunday lunch, in advance of a nap in front of a fan. There are many thousands more recipes to cook this weekend waiting for you on New York Times Cooking.

Persons: Corona, I’m, Ali, I’ve Organizations: Bassmaster, New York Times Locations: Plattsburgh, Lake Champlain

☆ A Fruit Salad That Isn’t Sad
▼ + stars: | 2023-07-16 | by ( Sam Sifton | More About Sam Sifton | ) www.nytimes.com time to read: 1 min

Use Ali Slagle’s ace new recipe (above) to start your explorations. She massages lime zest into a little sugar so that the oils release, then mixes it into the fruit with lime juice, tweaking the ratio of juice to sugar until the result is electric. You could add some chopped mint, some red pepper flakes. …MondayI like Hetty McKinnon’s cold noodle salad with spicy peanut sauce for its weeknight versatility. Mix those into soba noodles and drizzle the amazing sauce over the top, making the dish umami-rich and fiery.

Persons: Ali, Hetty

☆ A Quick and Easy Skillet Chocolate Chip Cookie
▼ + stars: | 2023-06-21 | by ( Melissa Clark | ) www.nytimes.com time to read: +1 min

Both the cookie and the cake would pair delightfully with an iced coffee lightened with Gabriella Lewis’s sweet cream cold foam. Serve it with Eric Kim’s watermelon and feta salad for a juicy, refreshing contrast to all that deli meat. You do need to subscribe to cook these recipes, along with the tens of thousands of others at New York Times cooking. Improvise Your Melon SaladsTo make Eric’s watermelon salad even more colorful, substitute sliced cucumber and cantaloupe for some of the watermelon. Or use any combination of melons here; the simple olive oil, feta and basil dressing will work brilliantly with whatever you have.

Persons: Gabriella Lewis’s, Slagle’s, Eric Kim’s Organizations: New York Times Locations: Italian

☆ The Secret to Better Salmon Is Salt
▼ + stars: | 2023-05-21 | by ( Sam Sifton | ) www.nytimes.com time to read: +1 min

J. Kenji López-Alt went full Kenji recently and dove deep into the process of dry-brining salmon to achieve firmer, juicier, less albumin-stained cooked fillets. Which means if I can get to the store early today, I can make Ali Slagle’s new recipe for teriyaki salmon or my old one for pan-roasted salmon with jalapeño (above) this evening, and eat it with steamed rice and Mark Bittman’s salad of asparagus ribbons tossed in sesame oil and rice vinegar. As for the rest of the week. “Just made this and mid-meal felt the urgent need to come here and rave about it,” one subscriber noted on the recipe. “Super easy and super quick to make!”

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