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☆ The Best Fish Is Also the Most Local. Why Is It So Hard to Find?
▼ + stars: | 2024-04-23 | by ( Melissa Clark | ) www.nytimes.com time to read: 1 min

On a cold, windy February morning on Shinnecock Bay, on the South Fork of Long Island, N.Y., Ricky Sea Smoke fished for clams from the back of his 24-foot boat. The fisherman, whose real name is Rick Stevens, expertly sorted through haul after haul as they were dumped onto the sorting rack. Among the usual littlenecks and cherrystones were delicacies that would make chefs swoon: sweet, plump razor clams; vermilion-fleshed blood clams; and dainty limpets (also known as slipper snails) with their inimitable saline, buttery flavor. Depending on the season, fishers like Mr. Stevens can bring in even more treasures, like scallops, squid, blue crabs, striped bass, mackerel and skate. But almost none of them are available locally.

Persons: Ricky, Rick Stevens, Stevens Locations: Shinnecock, Long Island, N.Y

☆ The Egg Dish You Need to Make Right Now
▼ + stars: | 2024-03-20 | by ( Melissa Clark | More About Melissa Clark | ) www.nytimes.com time to read: +1 min

As I pulled out the spice tins, their combination reminded me of Julie Sahni’s ande ki kari (egg curry), which I adapted for this column a few years ago. There are myriad versions of egg curry across India, just as there are endless variations on eggs in purgatory and shakshuka. So, for my dinner on that cold and hectic night, I cherry-picked elements of each egg dish to suit myself. One note about those canned tomatoes: Although any kind will work, canned cherry tomatoes are my favorite here, giving the dish a particularly sweet flavor and chunky texture. Or, if you’re making this in tomato season, substitute chopped fresh tomatoes, making sure to cook them a few minutes longer so they break down.

Persons: Julie Sahni’s ande ki Locations: India

☆ A Weeknight Skillet Chicken Dinner, Rich With Greens
▼ + stars: | 2024-03-13 | by ( Melissa Clark | More About Melissa Clark | ) www.nytimes.com time to read: +1 min

For this recipe, I nestled my beloved greens in their pan with chicken thighs, another weeknight favorite. It makes for a skillet dinner that’s not much harder than cooking the greens by themselves, but a lot more substantial. Chicken breasts — either bone-in or boneless — will also work well. Boneless breasts have a narrow window of being done but not overdone, usually about 5 to 7 minutes less than boneless thighs, so watch them carefully. And if you’re a fan, olives or capers gives this a briny zing that rounds out the earthiness of the greens.

Persons: you’ve, that’s, rabe Locations: Kale, collards, chard

☆ Inside The New York Times' big plans for its Cooking app
▼ + stars: | 2024-02-29 | by ( Lucia Moses | ) www.businessinsider.com time to read: +9 min

She joined the Times in 2007 as a web producer and later helped launch the Cooking app in 2014. Rachel Vanni via The New York TimesWhile many media companies have struggled recently, The New York Times has been a big digital success story. The Cooking app, along with Games, The Athletic, and Wirecutter, have bolstered the company's subscription business by providing different entry points. The "All Access" bundle strategy also lets the Times leverage upticks in demand for different types of content depending on the time of year (such as the winter holidays, which are peak cooking times) or news cycles. Cooking has learned that newer users perceive Times recipes as taking longer than they say.

Persons: foodies, Emily Weinstein, weren't, Rachel Vanni, Camilla Velasquez, Cooking's, Weinstein, Eric Kim, Melissa Clark, Clark, Matthew Tom, Wolverton, Adam Nagourney, Meredith Levien, Los Angeles Times haven't, they're, It's, Wirecutter, Condé, Bon Appétit, Carla Lalli, Molly Baz, Alison Roman, David Lebovitz's Organizations: The New York Times, Times, Business, New York Times, Games, The Athletic, Food, NYT, YouTube, longtime, Journalism, Athletic, Washington Post, Los Angeles Times Locations: America, TikTok

☆ When Hot Bacon Meets Sliced Brussels Sprouts, Salad Happens
▼ + stars: | 2024-02-28 | by ( Melissa Clark | More About Melissa Clark | ) www.nytimes.com time to read: +1 min

The first time I heard a friend praising “wilted salad,” the memories came flooding back. I could picture that half-full bowl of droopy, oil-slicked greens sitting in the fridge, leftover from the night before. When I was growing up, my mother hated the idea of wasting food so much that she saved uneaten salad for breakfast the next day, often topping it with a fried egg. My sister and I thought my mother’s breakfast salad looked unappetizing, to say the least. Except my friend was extolling a completely different wilted salad.

Persons: “

☆ Pistachio Cheesecake, 2 Ways: Super Simple and Simply Showstopping
▼ + stars: | 2024-02-09 | by ( Melissa Clark | ) www.nytimes.com time to read: +1 min

Winsome and delicate with an intense perfume, pistachio is having a moment, adding its pale green charm to cream puffs and croissants, lattes and cocktails. But how, I wondered, would it fare in a cheesecake, that timeless queen of rich and plush desserts? To find out, I made pistachio cheesecakes the subject of the latest episode of my YouTube show, “Shortcut vs. Showstopper,” in which, true to the title, I come up with two iterations of one recipe: a simple version that anyone could make, and a more complex, special version guaranteed to make heads spin. My goal was to come up with two distinct recipes that captured pistachio’s complex and elusive character, showing it off in all its toasty glory. The shortcut version needed to be easy, accessible and able to hold its own next to the showstopper, which could be as extravagant and time-consuming as it takes to perfect (as long as the results are worth it).

☆ One-Pot Hainanese Chicken and Rice for Harried Weeknights
▼ + stars: | 2024-02-07 | by ( Melissa Clark | ) www.nytimes.com time to read: +1 min

The classic method for Hainanese chicken rice, which has you gently poach a whole bird and use the resulting broth to cook the rice, makes for a flavor cycle where nothing is lost. With its silky chicken, gingery rice and aromatic, bright green sauce, this is a vibrant, satisfying meal that will elevate your week. Featured RecipeView Recipe →Copious amounts of grated fresh ginger are a great way to add sparkle to a dish without much effort; a spoonful of chile crisp is another. No chile crisp on hand? Then she uses that oil to stir-fry some shrimp and green beans for a 20-minute meal that packs a fragrant wallop.

Persons: Genevieve Ko streamlines, Ali Slagle

☆ This Is the Perfect Dip for the Super Bowl
▼ + stars: | 2024-02-02 | by ( Melissa Clark | More About Melissa Clark | ) www.nytimes.com time to read: 1 min

A truly great dip can create a high-stakes spectacle, one that separates the seasoned players from the rookies. There are the furtive double-dippers, the overloading chip-breakers, the celery-nibbling dip snubbers and by the fourth quarter you’re bound to see someone fumble dip onto the table, the rug or their shirts. So what’s the best dip for a Super Bowl party? My ideal dip would be something thick and creamy enough to cling to your chip but not so gluey it sticks to your teeth (or the rug). Hot and oozing is nice, especially in February, and I’m partial to bubbling, melty dips with sweeping cheese pulls.

Persons: Usher Organizations: Super

☆ Lively and Elegant and Not at All Dry Chicken Breasts
▼ + stars: | 2024-01-31 | by ( Melissa Clark | ) www.nytimes.com time to read: 1 min

Getting chicken breasts right is a flex, but a tricky one. The delicate white meat, so low in fat, can go from supple to chalky in only one distracted, phone-checking, heartbreaking minute. Pierre Franey’s five-star recipe for chicken breasts with lemon solves this problem by searing the chicken quickly on both sides until golden brown and then building a sauce in the same skillet. The pan sauce is rich and tangy, filled with shallots, thyme, two full teaspoons of grated lemon zest and, of course, butter (a French cook’s answer to most things). And the chicken emerges tender and redolent of citrus and herbs.

Persons: Pierre Franey’s, Pierre

☆ 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

☆ All Breakfast, All the Time
▼ + stars: | 2024-01-24 | by ( Melissa Clark | ) www.nytimes.com time to read: 1 min

For more such gems, associate editor and breakfast enthusiast Krysten Chambrot has put together this stunning roundup of our best breakfast recipes. Anyone not instantly hypnotized by the opening GIF of syrupy blueberries and melting butter dripping down a stack of lemon ricotta pancakes has a stronger will (or a weaker sweet tooth) than me. Anyway, now I know what I’m having for breakfast tonight. But getting back to the savory side. When I was growing up my parents sometimes fried leftover pasta for breakfast, all of us vying for the crispiest bits.

Persons: Krysten Chambrot, Anna Jones’s

☆ This Easy Pantry Meal Puts Dreamy Pasta and Beans Front and Center
▼ + stars: | 2023-11-24 | by ( Melissa Clark | More About Melissa Clark | ) www.nytimes.com time to read: 1 min

They are the two ingredients that everyone in my house almost always feels like eating. Easygoing pros, pasta and beans never cause a fuss. Of course, pasta and beans have already co-starred in many classic dishes. There’s pasta e fagioli and pasta e ceci, both of which can be as soupy or stewlike as you prefer. And then there’s minestrone, which falls squarely into the brothier camp.

☆ Keep Thanksgiving Going With This Leftover Turkey Soup
▼ + stars: | 2023-11-20 | by ( Melissa Clark | More About Melissa Clark | ) www.nytimes.com time to read: +1 min

But any grain will work as long as you modify the cooking time accordingly. White rice will be ready in 15 to 20 minutes, while brown rice or barley can take as long as an hour. And lingering near the pot has the added benefit of enveloping you in a fragrant cloud of aromatics and spices. To give the soup its robust, unforgettable flavor, I added some baharat to the pot along with the tomato paste, letting everything toast and caramelize. Other spice mixes would work similar magic, each adding character to the soup.

Here are the meanings of the 10 hardest words that have also been used in Times articles. (Dec. 23, 2020)6. tomtit — any of several small birds that frequently elude Spelling Bee players:The Audubon Society would file a complaint in defense of tomtit virility. But, such is the state of Massenet’s reputation, I doubt that many sophisticated operagoers would rush to defend him. Barclays declined to comment on its arrangement with A.I.G., which is known as a “novation” in the world of derivatives, Reuters said. in Derivatives Deals (Feb. 5, 2010)The list of the week’s easiest words:

Persons: nunhood, “, Genji, Jakucho, monomania, ” Jacobs, ”, colcannon —, Patrick’s, Melissa Clark’s, colcannon, Cook, callaloo, Mr, Bates, cloaca, tomtit, Spelling, Massenet — Minor, pinniped, dognap —, Twilly, McGuinn, Naija, dey, —, novation, — Barclays Said Organizations: St, Audubon Society, Barclays, Reuters, — Barclays Locations: Japan, Frederick, Africa

☆ This Sheet-Pan Vegetarian Dinner Can’t Get Much Simpler
▼ + stars: | 2023-09-20 | by ( Melissa Clark | More About Melissa Clark | ) www.nytimes.com time to read: 1 min

Thinly slicing peppers allows them to collapse and caramelize in a much quicker, easier way than roasting them over flames. Credit... Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Persons: Armando Rafael, Cyd Raftus McDowell Organizations: The New York Times

☆ This Easy Vegetarian Pasta Is Full of Brilliant Hacks
▼ + stars: | 2023-09-13 | by ( Melissa Clark | More About Melissa Clark | ) www.nytimes.com time to read: 1 min

The most salad-y part about it, though, is how little cooking is involved. That’s it for your skillet. As for the corn, I like to throw the kernels directly into the boiling water, letting them soften as the pasta becomes pleasingly al dente. Fresh corn is best, and it’s abundant right now. But I’ve made this in winter with frozen corn, and it’s nearly as good and quicker, too.

Persons: I’ve

☆ The Secret Ingredient Your Salads Are Missing
▼ + stars: | 2023-09-07 | by ( Melissa Clark | More About Melissa Clark | ) www.nytimes.com time to read: 1 min

My mother loved leftover salad. No matter what a long night in the fridge had inflicted upon the lettuce and the cress, she’d pile those saturated greens onto a toasted English muffin and swear it was a better breakfast than butter and jam. It was a predilection I could never get behind. Unless, that is, there were tomatoes involved.

☆ Love Shrimp Scampi? Try This Rosé-Infused Twist.
▼ + stars: | 2023-08-24 | by ( Eric Kim | More About Eric Kim | ) www.nytimes.com time to read: +1 min

“I feel like it’s totally underutilized,” she said about the fruity, moderately spiced pepper, named for a commune in France and prevalent in Basque cooking. When it comes to the piment d’Espelette, which turbocharges the flavor and pinkish color of this shrimp, you don’t have to pluck it from a Basque field. Be sure not to skip the orange zest, though; it brings out the Provençal wine’s inherent fruitiness. This last addition was a gift from another friend and colleague, Melissa Clark. Zested over the shrimp, the bittersweet orange lent balance and made the buttery sauce taste all the better.

Persons: Rebecca, ”, Melissa Clark, Melissa Organizations: The Times, Google Locations: France, Basque, Gochugaru, Aleppo, Brooklyn

☆ Five Easy Dinners for Peak Zucchini
▼ + stars: | 2023-08-15 | by ( Emily Weinstein | More About Emily Weinstein | ) www.nytimes.com time to read: 1 min

Zucchini hardly ever stars in sheet-pan dinners — but why not? It’s delicious when it’s left alone to caramelize on the pan (don’t poke at it), which is what it does here alongside bone-in, skin-on chicken thighs in this Melissa Clark recipe. Use two sheet pans if you need to feed more than two or three people, instead of crowding one pan. View this recipe.

Persons: Zucchini, it’s, Melissa Clark

☆ On the Hottest Days, Make This Cooling Cucumber Dinner
▼ + stars: | 2023-08-09 | by ( Melissa Clark | More About Melissa Clark | ) www.nytimes.com time to read: 1 min

Smashing the cucumbers until craggy lets them sop up the sauce in every nook and cranny. Credit... Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

Persons: Johnny Miller, Rebecca Jurkevich Organizations: The New York Times

☆ A Fast, Fresh Pasta for Those Perfect Peak Tomatoes
▼ + stars: | 2023-07-31 | by ( Melissa Clark | More About Melissa Clark | ) www.nytimes.com time to read: +2 min

Add to cooked pasta, garnish with a handful of basil and dinner is done. I’ve been making tomato salads almost every evening, and I have to admit I’ve grown weary of my olive-oil-salt-basil minimalism. Kay Chun’s Thai-style crunchy vegetable salad, with its dressing of fish sauce and lime, turns out to be the perfect antidote. Peak summer is also peak slow cooker. It’s fancier, richer and less sweet than American icebox cakes, though you’re permitted to skip the chocolate curls on top.

Persons: I’ve, Kay Chun’s, Kay, they’re, Sarah DiGregorio’s, Genevieve Ko’s, Moka Dupont, It’s, you’re Locations: French

☆ A Summer Dinner Party That’s Actually Fast and Easy
▼ + stars: | 2023-07-27 | by ( Genevieve Ko | More About Genevieve Ko | ) www.nytimes.com time to read: 1 min

The confusing spirit of August — the urge to relax while also making the most of lazy days — extends to cooking for friends. There’s a craving to casually have people over for a beautiful meal that takes nearly no effort. These special, unfussy dishes from the New York Times columnists — Melissa Clark, Yewande Komolafe, Eric Kim and Genevieve Ko — are perfect for an impromptu gathering because they come together so quickly. We’ve also included a shopping list and prep plan so you can stay stress free while you cook. Maybe you can have it all.

Persons: — Melissa Clark, Yewande Komolafe, Eric Kim, Genevieve Ko —, We’ve Organizations: New York Times

☆ Grilled Spiedies, Steak and a Classic Senegalese Sauce
▼ + stars: | 2023-07-21 | by ( Sam Sifton | More About Sam Sifton | ) www.nytimes.com time to read: +1 min

I want to grill and grill and grill some more, eat outside and devour tomatoes and corn. Thread the knuckles of meat onto skewers, then grill them over a fairly hot grill; serve with seeded Italian semolina bread, hot sauce and a white sauce of mayonnaise, sour cream, minced garlic and a splash of red wine vinegar. Alternatively, you might try Yewande Komolafe’s new recipe for grilled steak with sauce rof (above), a Senegalese condiment made of minced onion, parsley, scallions and chile. I’d go with skirt or hanger steak there, and maybe one extra jalapeño for pop. Or try Melissa Clark’s gingery grilled chicken thighs with charred peaches?

Persons: Summers, Melissa Clark’s, Ali Slagle Locations: New York, Binghamton, Senegalese

☆ This Soy-Butter Corn Ramen Has Peak Summer Flavor
▼ + stars: | 2023-07-19 | by ( Melissa Clark | More About Melissa Clark | ) www.nytimes.com time to read: +1 min

If you have a bit more time, there’s also her salt and vinegar kale chips with fried chickpeas and avocado and crispy potato tacos filled with cheese and potato skins for texture. Also on your table in 20 minutes and vegetable-based (though not vegetarian) is my recipe for a cherry tomato Caesar salad. Juicier and sweeter than the usual lettuce-only version, it’s got curls of Parmesan cheese and bits of anchovy providing a savory contrast. For dessert, how about a pale green basil Key lime pie? This one is more complex than the usual Key lime confection, with its especially fruity topping of macerated fresh strawberries.

Persons: ”, “, there’s, it’s, I’ve, Yewande, It’s Organizations: YouTube Locations: Uganda

☆ Paneer Chile Dry is Spicy and Sticky, Crisp and Melting
▼ + stars: | 2023-07-17 | by ( Melissa Clark | More About Melissa Clark | ) www.nytimes.com time to read: 1 min

“Fried cheese,” he said, without missing a beat. The only fried cheese I knew of at the time was the mozzarella sticks at sports bars. Mozzarella sticks got love too; his devotion to fried cheese was vast and deep. He’d adore Zainab Shah’s new recipe for paneer chile dry (above), a dish of shallow-fried paneer cubes with a peppery, gingery ketchup-soy sauce. Served on both sides of the Pakistani-Indian border, it’s spicy and sticky, crisp and melting, and you can even swap out the cheese for tofu.

Persons: Zainab Shah’s Locations: New York

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