Go-To Noodles for On-the-Go Days
Now Hetty Lui McKinnon brings us a new dish to join these stellar ranks. In her hoisin garlic noodles, she takes hoisin and soy sauce, garlic and scallions and unites them in a sublime symphony of lightly sauced, deeply flavored noodles. There's a pungent kick from the browned garlic, tempered by a little smoky sweetness from the hoisin. Keep things minimal and serve it simply tossed with sesame seeds and scallion greens — or add a little protein by stirring in some tofu, eggs or cooked chicken.
Featured Recipe
View Recipe →
Creamy spinach-artichoke chicken stew: Sarah DiGregorio's recipe is inspired by the melty mix of silky vegetables, Parmesan and cream cheese in a classic spinach-artichoke dip. It comes together easily with its mix of jarred marinated artichokes and frozen spinach, while fresh dill and scallions give everything a bright, fresh snap. And if you have a slow cooker, Sarah's got you covered with a low-and-slow version as well.
One-pot sesame salmon and quinoa: Although the salmon and quinoa are the headliners of Kay Chun's smart recipe, it's really the emerald broccoli florets drizzled with a punchy, three-ingredient ponzu-tahini dressing that steal the show. And while you're whisking it together, do your future self a favor and double that dressing recipe. You'll be happy you have it on hand for roasted chicken and leafy green salads.
Want all of The Times? Subscribe.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
New York Times
2 days ago
- New York Times
What if a Screen in Your Arm Showed the Time?
Last year, I was walking down the street in a hurry one morning when someone stopped me, asking for the time. 'Sorry,' I said, 'I'm not wearing a watch' and continued on my way. 'Your phone?!' I heard the person yell back at me. 'My phone?!' I thought, bemused. To me, my phone is for communication: calls, messages and — annoyingly — emails. Telling the time is for a watch (even though, apparently, I don't seem to wear one). Georgia Benjamin, a watch enthusiast and collector in Manhattan, said the story reminded her of something similar — 'but completely the opposite' — that happened to her late last year when she was in England. Someone asked her for the time and she realized she didn't have her cellphone. 'Sorry, I don't have it on me,' she recalled saying and then becoming embarrassed when the person pointed to the watch on her wrist. In the 100 years since the wristwatch replaced the pocket watch — and the decades since the cellphone became a retail item — our relationship with watches has been evolving. Want all of The Times? Subscribe.
New York Times
5 days ago
- New York Times
A Bright Baked Salmon, Satisfying Cold Tofu and Better Rice Krispies Treats
Hello, Julia here, filling in today for Sam! This is the time of year to be delightfully reminded that packaged cherry tomatoes, no matter how sweet or colorful they are, don't taste like fresh, locally grown ones. (Or backyard ones! In most parts of the country, it's not too late for planting — and a single vine can produce hundreds of tomatoes.) We have so many ways to use them, including our forever-viral one-pot spaghetti (equally good hot, or at room temp) and this new salmon recipe from Noor Murad. It's as easy as a sheet-pan dinner but as savory as a tagine, thanks to the subtle addition of soy sauce to the marinade. Featured Recipe View Recipe → Last week, I added cherry tomatoes to Yasmin Fahr's seared spicy shrimp and chickpea salad, a quick summer meal that's protein-rich and great at room temperature. I'm currently using up the chickpeas in my pantry and stocking up on white beans; their creamy texture is so nice in a chilled salad like Melissa Clark's quick one of beans tossed in a garlicky vinaigrette and studded with Parmesan croutons. Fastest of all hot-night dinners is Japanese hiyayakko, the dish that taught me to love plain tofu. Its contrasts are magically satisfying: cool, creamy tofu; a sharp, salty dressing; and crisp, juicy fresh herbs. The brilliant Hetty Lui McKinnon provides some versatile variations. Soon it will be time for my annual batch of jerk chicken, which takes some planning and provisioning but pays off in smoky-sweet heat. I make a triple recipe, and cook both chicken parts and pork belly chunks. It's easy to order Jamaican pimento wood online, but even if you don't use the wood, the ground allspice in the marinade will provide fragrance and flavor. To finish: A three-ingredient dessert like my Rice Krispies treats made with brown butter, adapted from a recipe by Colin Alevras, is the perfect summer ending. You'll find that recipe (and many others) in our collection of no-bake desserts. Dive in!
New York Times
6 days ago
- New York Times
Cherry Tomato Bonanza
There are many uniquely human experiences. Of the more infuriating ones is to look high and low for your cellphone or sunglasses, to strip your couch to its frame and turn your backpack inside out, only to sheepishly find that they were laughably within reach all along. The phone is in your pocket. The sunglasses are on your head. I feel similarly during tomato season. The first few weeks of July, I survey the tables at the market for heirlooms, ruby like the month's birthstone, and grow increasingly frustrated when they don't materialize. The cherry tomatoes that cover those very tables, meanwhile, look back at me with pity. The cherry tomato's delights have been blunted by their ubiquity, a forgone conclusion to anyone who frequents a big grocery store. No longer! Whether you're growing them yourself or picking them up from a farm stand, the best cherry tomatoes are abundant right now. Kayla Hoang's new burst cherry tomato orzotto is a one-pot pasta built for this moment. It's a little risotto-y, a lot tomato-y and just the light meal a summer evening necessitates. 'The orzotto is only as good as the tomatoes you use,' Kayla writes, 'so be sure to use the best ones you can get your hands on.' You heard her. View this recipe. Want all of The Times? Subscribe.
