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☆ 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

☆ 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 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

☆ Pepperoncini Tuna Salad, Stuffed Into a Split Croissant
▼ + stars: | 2023-07-07 | by ( Sam Sifton | More About Sam Sifton | ) www.nytimes.com time to read: +1 min

There are many thousands more recipes to cook this weekend awaiting you on New York Times Cooking. You may not be surprised to learn that you need a subscription to read them. Here’s Jenkins: “At the ages of 68 and 66, respectively, Evert and Navratilova have found themselves more intertwined than ever, by an unwelcome factor. ‘It was like, are you kidding me?’ Evert says.”My colleague Elisabeth Egan recently looked back at “Bridget Jones’s Diary” after 25 years. I liked Marian Bull on Rebecca May Johnson’s “Small Fires: An Epic in the Kitchen,” for n+1.

Persons: you’re, you’ve, Sally Jenkins, Chris Evert, Martina Navratilova, Here’s Jenkins, “, Evert, Navratilova, ’ Evert, ”, Elisabeth Egan, “ Bridget Jones’s, “ Bridget Jones, Marian Bull, Rebecca May Johnson’s, ” Bull Organizations: New York Times, The Washington Post Locations: The, “

☆ Mentaiko Spaghetti Is Creamy, Briny, Rich and Spicy
▼ + stars: | 2023-06-23 | by ( Sam Sifton | ) www.nytimes.com time to read: +1 min

I get it if that’s not in the cards for you, particularly if it’s hard to find tarako or mentaiko where you stay. The possibilities are endless: adobo-fried chicken; Nashville-style hot fried chicken; Korean fried chicken; Indiana fried chicken; even a tofu-fried tofu that’s a worthy simulacrum of the kind made with bird. Serve with potato salad or macaroni salad, with coleslaw, with biscuits and strawberries and cream. There are many thousands more recipes for the weekend and the weeks that follow waiting for you on New York Times Cooking. Please write to me if you’re exercised about something in either a positive or negative sense: foodeditor@nytimes.com.

Persons: that’s, I’ve, you’re Organizations: New York Times Locations: Nashville, Indiana

☆ 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

☆ A Hot New Tater Tot Casserole
▼ + stars: | 2023-06-18 | by ( Sam Sifton | ) www.nytimes.com time to read: +1 min

Please reach out to us if you’re having a hard time with our technology: cookingcare@nytimes.com. Or you can write to me if you want say hello or lodge a complaint: foodeditor@nytimes.com. Now, it’s nothing to do with albóndigas or xanthan gum, but the “Killed” podcast, from Justine Harman, may be of interest to journalism nerds. It’s about stories that were written, edited, vetted and then … put on a spike for various reasons, some of them bad, some of them good, all of them complicated. Finally, here’s a new song from Jason Isbell and the 400 Unit, “King of Oklahoma,” off the band’s “Weathervanes,” out earlier this month.

Persons: you’re, Justine Harman, …, Shane McCrae, “, ” Here’s Holland Cotter, Jason Isbell, King, ”, I’ll Organizations: The New York, The Times, Museum of Modern Art Locations: The, New York, Oklahoma

☆ 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

☆ A Superquick Sicilian Pasta With Anchovies and Cauliflower
▼ + stars: | 2023-06-04 | by ( Sam Sifton | ) www.nytimes.com time to read: +1 min

Write to us at cookingcare@nytimes.com and someone will get back to you. Want to say hello or get something off your chest? He sees the trouble in the paintings, inextricably linked to their beauty. I enjoyed the baker Rick Easton’s dinner diary for Grub Street last week. Listen to that and I’ll be back on Friday.

Persons: Vermeer, Rick Easton’s, Grub, Here’s, Madeline ffitch, Jon Pareles, ”, I’ll Organizations: New York Times Magazine, Harper’s Magazine, Blades Locations: Amsterdam

☆ 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.

☆ What to Cook This Weekend
▼ + stars: | 2023-04-21 | by ( Sam Sifton | ) www.nytimes.com time to read: +1 min

Myself, I’d like to make some chicken katsu, with leftovers I can turn into katsudon for lunch on the following day. Alternatively, I could fire up the grill for pulled pork or smoked chicken wings. It’d be nice to cook outside. I hope you’ll join me in that. There are thousands more recipes to consider cooking this weekend waiting for you on New York Times Cooking.

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