DIRS.INFO The most relevant business & tech news

Restaurant menus can be surprisingly revealing. Sure, they’ll tell you what you can order at the hottest restaurant in your city on a particular evening. But they’re also a time capsule of culture, reflecting the comforts, habits, flavors and values of an era. We visited hundreds of restaurants of varying styles, cuisines and price points — and left with 121 menus in hand. Together, they provide a snapshot of the distinctive new shape of dining right now.

Persons: they’re, That’s Organizations: New York Times Food

☆ A Thanksgiving Road Map
▼ + stars: | 2023-11-18 | by ( Tanya Sichynsky | ) www.nytimes.com time to read: +1 min

Featured RecipeSweet Potato CasseroleView this recipe →At 1:38 p.m., with guests scheduled to arrive at 4, we called it: The oven was toast. The stovetop was still working, sparing us a frantic course correction on the sautéed green beans, gravy and wild rice. My parents’ new toaster oven could miraculously fit a cast-iron skillet inside, so in went the cornbread, followed by the sweet potato casserole. We’d treat the gas Weber grill like an oven, closely monitoring the lid thermometer as the stuffing and ham baked inside. In the rest of this newsletter, I’ll be giving my recommendations for what you can do over the next few days.

Persons: Weber, I’ll

You’re going to want to cut on either side of that. Then you can just cut right through that joint. You’re going to want to cut on either side of thatto release the breast from the bone. It’s just one big bone right here. And you just really want to cut right along that bone,then you’re just going to scrape the meat fromthe sides.

Persons: you’ve, You’re, you’ll, We’re, you’re, I’m, You’ve, It’s

☆ Blister Your Vegetables
▼ + stars: | 2023-08-24 | by ( Tanya Sichynsky | ) www.nytimes.com time to read: +1 min

Auspiciously, we were seated right away, and we ordered a round of beers and some edamame. Overcome by the sort of silliness a spontaneous summer day affords you, our table soon descended into an all-consuming giggle pit. Between fits of laughter and played-out bits, we came up for air only to snack on the warm pods, which arrived unexpectedly blistered by a grill, rather than blanched or steamed. The pleasantly smoky exteriors yielded to beans that had retained some of those fire-kissed flavors. There’s a certain bliss to blistered vegetables.

Locations: Prospect, Yorker

☆ Eggplant Extravaganza
▼ + stars: | 2023-08-17 | by ( Tanya Sichynsky | ) www.nytimes.com time to read: +2 min

has a bumper crop!” — AmyIf you find eggplant inedible, either because of its texture or taste, you want recipes that use up as much produce as possible while making it largely undetectable. In Kay Chun’s eggplant and bean chili, eggplant is simmered in a garlicky tomato sauce until it collapses into a chile-spiced ragù. Pairing stewed eggplant with aromatics and protein-packed legumes is a solid strategy: Kay does it again in her recipe for eggplant dal, in which cumin, coriander, garlic, ginger and fresh chile season lentils and eggplant. Bitter eggplant is often undercooked eggplant. And if you’re frustrated with the results of sautéing and baking, try steaming: In about 10 minutes, strips of eggplant are rendered silky in Hetty Lui McKinnon’s recipe for liang ban qie zi, eggplant with garlic, ginger and scallions.

Persons: I’ve, Amy, Kay, — Kay, you’re, Hetty Lui McKinnon’s

☆ 11 Easy Vegetarian Summer Dinners
▼ + stars: | 2023-08-04 | by ( Tanya Sichynsky | ) www.nytimes.com time to read: 1 min

After those excursions to the beach, leisurely park meet-ups and daylong pool hangs, you’ve still got to eat. Chances are you’re a bit wiped from the sun, too. So turn to the best produce summer has to offer and keep things as easy and breezy as the season. The recipes below come together in 30 minutes or less and make the most of the tomatoes, corn, eggplant, zucchini, green beans and cucumbers that we just can’t get enough of right now.

Persons: you’ve

☆ Don’t Take Zucchini for Granted
▼ + stars: | 2023-07-27 | by ( Tanya Sichynsky | ) www.nytimes.com time to read: +1 min

Like many, I took in Greta Gerwig’s fluorescent “Barbie” this past weekend. “I want to take you for granted,” lands differently as an adult, I have to say. But it is — and stay with me here — how I feel about zucchini. Zucchini, however, drifts out of focus, punished for its ubiquity instead of revered for it. And even if you don’t have a green thumb, the subtly sweet summer squash is always abundant at grocery stores.

Persons: “

☆ Summer Pastas for Summer Zodiac Signs
▼ + stars: | 2023-07-20 | by ( Tanya Sichynsky | ) www.nytimes.com time to read: +1 min

As Cancer season comes to a close (and a milestone birthday of my own approaches), I dedicate this week’s newsletter to the Cancers, Leos and Virgos who may have complicated feelings about their birthdays. Below are the summer zodiac signs as summery pastas — practical, comforting, a little extravagant and, just like you, worth celebrating. Cancers who crave the familiar may be especially drawn to the way this weeknight-friendly spin on eggplant Parmigiana evokes the traditional version. Much like the sun-ruled fire sign, this pasta from Ali Slagle strikes a balance between showy opulence and confident boldness. The recipe calls for canned crushed or whole tomatoes, but use peeled fresh summer tomatoes if you’re feeling fancy.

Persons: Virgos, Kay Chun, Leo ♌, Ali Slagle, Leos Organizations: Cancer

☆ 11 Chicken Recipes You’ll Make All Summer Long
▼ + stars: | 2023-07-07 | by ( Tanya Sichynsky | ) www.nytimes.com time to read: 1 min

This and every summer, grill some chicken. With peaches. With tomatoes. Or don’t: You can still evoke the flavors and smells of the season inside using the stovetop or the oven (or a store-bought rotisserie chicken, when it gets unbearably hot). Below is a sampling of some of the most flavorful summertime chicken recipes New York Times Cooking has to offer.

Organizations: New York Times Locations: New

☆ You Don’t Have to Wait for Peak Tomato
▼ + stars: | 2023-06-22 | by ( Tanya Sichynsky | ) www.nytimes.com time to read: +1 min

While it has been summer for me mentally since the first warm weekend of May, the season officially kicked off yesterday with the summer solstice, the longest day of the year in the Northern Hemisphere. I’ve anticipated this time of year with equal parts enthusiasm and dread. (Being a summer baby who can’t stand the heat leads to some complicated feelings.) Then there are the meals that punctuate these summer pursuits: tomato sandwiches in the sand, chilled tomato salads in the grass, icy pitchers of gazpacho passed around a rickety wrought-iron table. In a few weeks, when tomatoes are at their most delicious, I’ll adorn them with olive oil, red wine vinegar and a Parmesan and olive bread-crumb mixture flecked with fennel seeds, a recipe courtesy of Christian Reynoso.

Persons: gazpacho, Christian Reynoso Organizations: Northern

☆ The Great C.S.A. Dilemma
▼ + stars: | 2023-05-11 | by ( Tanya Sichynsky | ) www.nytimes.com time to read: +1 min

For those equally frustrated by supermarket markups and interested in supporting local farmers, a C.S.A., or community-supported agriculture program, has a lot to offer. When I recently asked for your recipe quandaries, several of you wrote in to express your admiration for your C.S.A. A bevy of beetsBorscht — served warm or chilled — is an obvious option for a reason (it’s a perfect soup). David Tanis’s even simpler soup of puréed beets garnished with tarragon and chives elegantly makes use of this sturdy root vegetable. But if you’re borscht’d out, pair roasted beets with creamy yogurt and fragrant coriander.

☆ Peas and Feta Make Everything Better
▼ + stars: | 2023-04-20 | by ( Tanya Sichynsky | ) www.nytimes.com time to read: +1 min

But by the time I putter into the kitchen, it’s nearing 9 p.m., and I’m wondering where another April evening has gone. Flash-frozen at their peak, these peas will rival any fresh ones you might spot at a farmers’ market, and require far less prep time. (Though if you come upon fresh peas or happen to grow them, know that I am jealous.) If I have a block of feta in the cheese drawer, I’m that much closer to dinner. Pops of sweet, starchy peas giving way to bits of tangy, crumbly feta is the good kind of springtime sensory jolt.

☆ I Made You a Meal Plan: 3 Not Sad Vegetarian Desk Lunches
▼ + stars: | 2023-04-13 | by ( Tanya Sichynsky | ) www.nytimes.com time to read: +1 min

Before the pandemic, I went into an office five days a week and, supposedly, ate five lunches, most of them schlepped from home. Sound the meal plan airhorn because we’re back with three lunch-friendly recipes that check all of those boxes — with plenty of ingredient overlap and substitution opportunities to boot. They can be enjoyed in the comfort of your own home or in the slight discomfort of overhead fluorescent lighting. First, you’ll need a grocery list. Orzo (you’ll need 1 cup)1 bag green or brown lentils2 cups walnuts1 small jar pickled pepperonciniYou’ll also need salt, pepper, olive oil and honey, which you probably have handy in the pantry.

Search resuls for: "Tanya Sichynsky"

13 mentions found