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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

☆ 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

☆ 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

☆ What to Cook After You’ve Cooked Everything
▼ + stars: | 2023-11-26 | by ( Sam Sifton | ) www.nytimes.com time to read: +1 min

You’ve consumed enough butter, starch and sugar to consider bearlike hibernation for the next week. But would you consider this ginger-scallion steamed fish (above) for dinner? Ali Slagle adapted the recipe from one developed by the chef Connie Chung, of Milu in New York City. Chung’s recipe is itself an adaptation of a classic Cantonese banquet dish, simplified for the fast-casual needs of her restaurant. Hers uses cubed fish steamed with a mixture of soy sauce and a ginger-scallion stock.

Persons: Ali Slagle, Connie Chung, Chung Locations: Milu, New York City

☆ 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

☆ 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

☆ 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

☆ 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!”

☆ Oyakodon Is Bliss in a Bowl
▼ + stars: | 2023-05-07 | by ( Sam Sifton | ) www.nytimes.com time to read: +1 min

Oyakodon Is Bliss in a BowlGood morning. Bryan Washington has a lovely column in The New York Times Magazine this week about the joys of oyakodon (above), the Japanese rice bowl with chicken and egg. The name translates to “parent-and-child bowl.”Bryan’s eaten oyakodon all over Japan, and he’s perfected it in his home kitchen. …MondayI love this Ali Slagle recipe for crisp gnocchi with sausage and peas, draped in mustard and melted Parmesan cheese. It’s a hearty meal that feels like spring, but if you want to plush it up a little against a cold snap, add a splash of heavy cream.

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