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Search resuls for: "More About Melissa Clark"


17 mentions found


☆ 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
☆ 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: “
☆ 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
☆ 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
☆ 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.
☆ 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.
☆ 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
☆ 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
☆ Breaking Up With Diet Soda? Here Are 11 Aspartame-Free Alternatives.
  + stars: | 2023-07-13 | by ( Melissa Clark | More About Melissa Clark | ) www.nytimes.com   time to read: 1 min
The World Health Organization declared Thursday that the artificial sweetener aspartame is “possibly carcinogenic to humans,” adding it to the same risk category as breathing in engine exhaust, working in dry-cleaning and consuming certain pickled vegetables. suggests you’d have to chug quite a bit of diet soda to enter the danger zone. Its new guidance for safe consumption is 40 milligrams of aspartame per kilogram of body weight, meaning that a committed diet-cola fan weighing 150 pounds could drink as many as two dozen cans a day. Still, the news may give the jitters (caffeinated or not) to diet-drink die-hards. If you’re ready to swear off the stuff, or at least moderate your habit, here are 11 aspartame-free alternatives to reach for instead.
Organizations: World Health Organization
☆ A Quick One-Pot Pasta to Make the Most of Summer Zucchini and Basil
  + stars: | 2023-07-12 | by ( Melissa Clark | More About Melissa Clark | ) www.nytimes.com   time to read: +1 min
Speaking of which, have you baked up a loaf of zucchini bread yet this summer? Or for something unexpected and savory, how about Zuni Café’s zucchini pickles with turmeric and mustard seeds? David Tanis adapted the recipe, which the restaurant serves with its burgers; the pickles will be a hit with yours, too. Today is day two of Amazon’s Prime Day sales, and our colleagues at Wirecutter have collected the best kitchen deals for you. If you’re splashing out on that pizza oven you’ve been coveting, then we have the recipes ready for you.
Persons: David Tanis, Rebekah Peppler, Krysten Chambrot, you’ll, Naz Deravian’s Organizations: cham, New York Times, Amazon’s
☆ A Love Letter to Canned Food
  + stars: | 2019-09-20 | by ( Melissa Clark | More About Melissa Clark | ) www.nytimes.com   time to read: +1 min
Like many ingredient-obsessed cooks, I hit the farmers’ market once or twice a week. I eat my brussels sprouts and squash in October, my asparagus and rhubarb in June, and not a whole lot beyond potatoes and onions in February. Yet when I start dreaming about the most delicious dishes I’ve ever eaten, Mrs. Ruby’s molten, cheesy artichoke dip, made with canned artichokes and topped with a spiky crown of French’s fried onions, is one of the first things that springs to mind. Mrs. Ruby was a family friend when I was growing up, and while she admitted she wasn’t a great cook, she could wield a can opener like a Jedi master. She served the dip over a can of Sterno, and by the end of the night the bottom was crusted and browned, like the prized tahdig on a pot of Persian rice.
Persons: Ruby Locations: brussels
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