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☆ 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

☆ The Queen of West African Recipes Has Entered the Chat
▼ + stars: | 2023-09-18 | by ( Yewande Komolafe | ) www.nytimes.com time to read: +1 min

Jollof rice’s popularity, especially in the diaspora, can be attributed to how quickly it comes together, essentially a sped-up version of thieboudienne. A great thieboudienne, however, resists all shortcuts. A great thieboudienne is practically an all-day affair. To my palate, a great rice dish, with its flavors layered upon one another, is like a puzzle to be solved. I love decoding the process of a dish — how it goes from simple ingredients to a subtle riot of my senses — and this is why I love thieboudienne.

Persons: ”, Ba, Thieboudienne, Louis Locations: Senegalese, San Francisco, Saint, Senegal

☆ The Joy (and Friendly Jostling) of Jollof Rice
▼ + stars: | 2023-09-17 | by ( Sam Sifton | More About Sam Sifton | ) www.nytimes.com time to read: +1 min

Jollof rice is a West African dish made with rice, tomatoes, onions, lots of peppers and lots of spice. Each one is the best and only jollof rice. An example: A few years ago, around Christmas, my colleague Helene Cooper prepared jollof rice for the Washington bureau of The New York Times. She posted a picture of her dish on the social media site then known as Twitter, calling it “the real and righteous Liberian jollof rice. West African pretenders with your rival nonsense, sit down.”Helene’s jollof rice won raves in the District that evening, but today I want to turn your attention to Yewande Komolafe’s jollof rice (above).

Persons: Helene Cooper, Helene, ”, Yewande Organizations: The New York Times, Twitter, Liberian Locations: West African, Senegal, Cameroon, Sierra Leone, Washington, Liberia, West, District, Nigeria

☆ The Best Grape Jelly Is Homemade
▼ + stars: | 2023-09-08 | by ( Yewande Komolafe | ) www.nytimes.com time to read: 1 min

Food memories can sometimes run backward, to a moment when we first experienced entirely new sensations. In the summer of 2010, I worked at Pies ‘n’ Thighs, a Brooklyn restaurant focused on classic Southern comfort foods. One of my responsibilities was transforming that morning’s produce order into the basis for the day’s dishes. Over time, the fruits and vegetables that came my way helped me chart the changing season and experience the world outside our basement kitchen. And it was there that I first encountered Concord grapes, the deep purple fruit arriving in flats the very moment the season seemed to be peaking, the kitchen ovens making the mid-August humidity almost overwhelming.

Locations: Brooklyn, Concord

☆ A Flexible, Fast Fish Recipe That’s ‘a Total Wow’
▼ + stars: | 2023-08-28 | by ( Mia Leimkuhler | ) www.nytimes.com time to read: +1 min

I’m always trying to eat more fish, but fish doesn’t always make it easy. Or the fish I wanted has sold out, and now I have to figure out if my salmon recipe will work with tilapia. Or — the most likely scenario — I just didn’t make it to the fish counter and now need a way to make frozen fillets sing. So I understand why Yewande Komolafe’s coconut fish and tomato bake has over 4,000 reviews and a five-star rating: It’s flexible, forgiving and incredibly flavorful. With that sweet-spicy coconut sauce and plenty of lime to punch everything up, this recipe makes even those frozen fillets taste fantastic.

Persons: I’m, doesn’t, ”, “

☆ A Summer Dinner Party That’s Actually Fast and Easy
▼ + stars: | 2023-07-27 | by ( Genevieve Ko | More About Genevieve Ko | ) www.nytimes.com time to read: 1 min

The confusing spirit of August — the urge to relax while also making the most of lazy days — extends to cooking for friends. There’s a craving to casually have people over for a beautiful meal that takes nearly no effort. These special, unfussy dishes from the New York Times columnists — Melissa Clark, Yewande Komolafe, Eric Kim and Genevieve Ko — are perfect for an impromptu gathering because they come together so quickly. We’ve also included a shopping list and prep plan so you can stay stress free while you cook. Maybe you can have it all.

Persons: — Melissa Clark, Yewande Komolafe, Eric Kim, Genevieve Ko —, We’ve Organizations: New York Times

☆ This Dish Makes a Case for Eating Your Vegetables
▼ + stars: | 2023-07-21 | by ( Yewande Komolafe | ) www.nytimes.com time to read: +1 min

When I returned to Le Taj in May, the saag shrimp surpassed my recollection. The cuisine at Le Taj is primarily North Indian, as is the dish itself. (The proprietor, Vinod Kapoor, grew up in Mussoorie, in the northern state of Uttarakhand.) And over time, Mr. Kapoor has turned Le Taj into an institution. “I’m not a chef,” Mr. Kapoor said.

Persons: Le Taj, Vinod Kapoor, he’s, Fayzul, Dorje, Kapoor, “ I’m, ” Mr, “, ”, Pourin Singh Organizations: Le Locations: Mussoorie, Uttarakhand

☆ 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

☆ 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

☆ 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 Savory Goat Cheese and Dill Dutch Baby Drizzled With Honey and Lemon
▼ + stars: | 2023-07-02 | by ( Sam Sifton | ) www.nytimes.com time to read: +1 min

They whomp on the sunflower seeds and I feel as I do when I’ve served something to the children that they particularly like, as if I’ve achieved something, if only by chance. Dutch babies, eggy batter poured into a hot pan filled with butter, are an example of that. They’re served either sweet (as in this caramel apple version) or savory (with bacon and runny Camembert). It’s a fulfilling magic trick, to serve Dutch babies. Today, I’m excited to make Yewande Komolafe’s new recipe for a goat cheese and dill Dutch baby (above), topped with crunchy watercress and dressed with drizzles of honey and lemon juice.

Persons: blackbirds, I’ve, They’re, It’s

☆ Why Egusi Is More Than Just a Great Soup
▼ + stars: | 2023-06-16 | by ( Yewande Komolafe | ) www.nytimes.com time to read: +1 min

Elsewhere in southwest Houston, Ms. Lakshmi tastes suya, bole, fufu, asun and jollof, tries her hand at pounding yam and practices the art of scooping soup with swallows. She moves from the kitchen at Margaret Chibuzo’s Safari restaurant to the dining room, where she shares egusi soup with the gospel singer Stacy Egbo. I encountered not just the Nigerian, but the Liberian, Ghanaian and broader West African communities in Newark and Charlotte, Atlanta and Albuquerque. By ensuring access to ingredients, they’d helped steward our shared culture a world away. Versions of egusi soup dotted menus in every city we stopped, and I relished each one.

Persons: jollof, Margaret Chibuzo’s, Stacy Egbo, they’d Organizations: Liberian Locations: Houston, bole, fufu, United States, Newark, Charlotte, Atlanta, Albuquerque

☆ 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.

☆ 3 Quick Breakfast Waffles That Meet You Where You Are
▼ + stars: | 2023-05-05 | by ( Yewande Komolafe | ) www.nytimes.com time to read: +1 min

The savory waffle is a delightful blend of strong flavors: sesame, scallion, sharp cheese toasted until golden brown. The chocolate waffle — for true chocolate lovers — is intensified by unsweetened cocoa powder. It’s for your breakfast or brunch plate, but can double as a sweet snack with coffee or a dessert topped with whipped cream and berries. Aṣa loves making waffles but won’t eat them unless chocolate is the central ingredient. My 1-year-old, Midé, will eat anything, but what she loves most is making epic messes.

☆ One Dough, Six Cookies
▼ + stars: | 2022-12-04 | by ( Yewande Komolafe | ) www.nytimes.com time to read: +1 min

One Dough, Six Spicy Cookies With this simple shortbread recipe, you can make six different holiday cookies to share. This forgiving dough turns into the most delicious shortbread by itself — and then can transform into a number of cookies: clever snappy, jammy, tender, chocolaty treats in different sizes, shapes and designs. You can certainly take on one recipe at a time, or you can make all six in a single day. To prepare impromptu batches throughout the season, keep the dough wrapped in the refrigerator and bring it out when cravings strike. You probably already have most of the additions for the variations — they’re pantry staples — but stock up on more for endless cookies.

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