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Top related persons:
Genevieve - 1 dill - 1 I’ve - 1 you’ve - 1 David Tanis - 1 Rebekah Peppler - 1 Krysten Chambrot - 1 you’ll - 1
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Ali cookingcare@nytimes.com hellomelissa@nytimes.com Italian
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New York Times - 3 cham - 1 Amazon’s - 1 Sporting - 1

Search resuls for: "hellomelissa@nytimes.com"


6 mentions found


☆ 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
☆ 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 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
☆ Sock-It-to-Me Cake for Your Summer Celebrations
  + stars: | 2023-06-12 | by ( Melissa Clark | ) www.nytimes.com   time to read: +1 min
Also on Millie’s lovely menu — fit for any summer celebration — is a sticky, savory, caramelized baked chicken with hibiscus barbecue sauce that singes at the edges in the oven. Millie pairs the chicken with hush puppies made from a buttermilk cornmeal batter, and a tangy-sweet chow chow that swaps in watermelon for the usual summer vegetables. But that’s not the only neat thing about Millie’s chow chow. The recipe makes more syrup than you need, so save the extra for stirring into cocktails and seltzer, or drizzling over strawberries and raspberries. Sporting a filling enhanced with fresh ginger and a crust spiked with cracked pepper, this summer classic walks the line between savory and sweet.
Persons: chow chow, that’s, seltzer, Nicole Organizations: Sporting
☆ Let Peak Produce Do the Heavy Lifting
  + stars: | 2023-05-29 | by ( Melissa Clark | ) www.nytimes.com   time to read: +1 min
You could serve the peppers with Jesse Szewczyk’s green salad with sour cream and onion dressing. It’s a bright and punchy salad with onion dip vibes, and Jesse makes the whole thing even more fun with an optional crunchy potato chip topping. Another low-pain-big-gain dish that flaunts A-list seasonal produce is Christian Reynoso’s verdant asparagus ricotta pasta, adorned with a lemony almond crumble. When combined with pasta water, the ricotta thins out into a creamy sauce that coats the pasta and crisp-tender asparagus spears, with the nuts adding even more texture. A dash or two of hot sauce right at the end adds just the right zip.
☆ Sprightly Soups (and Salted Margarita Bars) to Help You Feel Better
  + stars: | 2023-05-10 | by ( Melissa Clark | ) www.nytimes.com   time to read: +1 min
Ham El-Waylly’s latest contribution to the soup pharmacopoeia is a colorful vegetable tortilla soup. In it, he uses tortilla chips two ways: pulverized to add body to the broth, and sprinkled on top for a satisfying crunch. He also adds caramelized red cabbage for an earthy sweetness, and plenty of lime juice for a bracing acidity. In the set-it-and-forget-it realm of soup recipes, Sarah DiGregorio has two new slow-cooker recipes. I suggest Vaughn Vreeland’s salted margarita bars, which have loads of energizing vitamin C from all that fresh lime juice, plus tequila and Grand Marnier to evoke the cocktail.
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