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I’ve - 2 Hetty Lui McKinnon’s - 2 Amy - 1 Kay - 1 — Kay - 1 you’re - 1 — - 1 Kay Chun’s - 1
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☆ 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
☆ Crispy Rice, Spicy Tuna, Easy Dinner
  + stars: | 2023-08-16 | by ( Mia Leimkuhler | ) www.nytimes.com   time to read: +2 min
Speaking of smashing things (and having rough days) — here’s Hetty Lui McKinnon’s recipe for crispy potato tacos. Also comforting — in that it’s built on a pantry staple and comes together in a half-hour — is Kay Chun’s linguine and clams with fresh red sauce. It’s the base for all sorts of easy desserts and beverages, like blueberry cream Popsicles and no-churn olive oil ice cream, Brazilian lemonade and Thai iced tea. And if I’ve sold you on the virtues of a rice cooker, here’s Wirecutter’s guide to the best rice cookers out there. My Zojirushi model has been going strong for over a decade; it sings “Twinkle, Twinkle Little Star” when it’s done doing its thing.
Persons: —, Hetty Lui McKinnon’s, Kay Chun’s, Dee, they’ll, Melissa, I’ve, it’s Organizations: New York Times
☆ 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
☆ 4 Easy Dishes That Embrace Everyday Vegetables
  + stars: | 2023-07-14 | by ( Hetty Lui Mckinnon | ) www.nytimes.com   time to read: +1 min
It is impossible to separate vegetables from seasonality — especially at the height of summer — but you can be liberated from the anxiety of cooking certain vegetables at specific times of the year. There are enough causes of angst in the world; finding vegetables should not be one of them. These recipes are built on the hardworking, dependable vegetables we turn to most in daily cooking — the everyday produce that’s accessible, versatile, adaptable and practical. For vegetarian recipes like these, the presence of umami, or “deliciousness” as it roughly translates to from Japanese, is paramount. Umami is ultimately the difference between a dish that is good and one that is delicious — and these are undoubtedly delicious.
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