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New York Times
07-07-2025
- Entertainment
- New York Times
12 Delightfully Chewy, Salty Halloumi Recipes for Cheese Lovers
Whether you cook it until melty or leave it gorgeously firm, it's always delicious. Nargisse Benkabbou's crispy halloumi with cherry tomatoes and white beans. Linda Xiao for The New York Times. Food Stylist: Judy Kim. Published July 7, 2025 Updated July 7, 2025 There's a reason halloumi is the secret star of any dish it's in. Unlike other cheeses, this sheep-and-goat's milk cheese is a bit of chameleon. It's salty and easily grated like Parmesan. It can be sharp and crumbly, like feta, but when grilled or seared, its insides turn pliable and chewy, with a cheesy curdlike squeak. Here are 12 recipes, including vegetarian weeknight mains and barbecue sides, that showcase halloumi's range. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. This recipe from Yossy Arefi uses small pieces of pan-fried halloumi as croutons for a chewy, salty bite that's more texturally satisfying than bread. Once tossed with orecchiette and juicy marinated tomatoes, they complete a dish that might forever change how you view pasta salads. Recipe: Orecchiette Salad With Halloumi Croutons Nico Schinco for The New York Times. Food Stylist: Barrett Washburne. Hear us out: Broccoli, halloumi and grapes don't sound like they would go together. Pop them on the grill and finish with a shower of lime juice, though, and they transform. Southern broccoli salads inspired Ali Slagle to create this recipe, and she swapped the raisins for grapes, adding an exciting sweet-and-sour pop. Recipe: Grilled Broccoli and Halloumi Salad Linda Xiao for The New York Times. Food Stylist: Judy Kim. A quick read-through of the comments, or Reddit, will tell you that this is one of those rare recipes that racks up win after win: It's supremely easy, packed with plant-based protein and takes 30 minutes (or even less). Our suggestion is to listen to the commenters who recommend doubling up on everything — this dish is sure to go fast. Recipe: Crispy Halloumi With Tomatoes and White Beans Linda Xiao for The New York Times If you're craving chicken or pork katsu, consider this vegetarian recipe from Hetty Lui McKinnon, which swaps in halloumi for the meat. Cornstarch in the flour and a dash of oil in the egg help the breadcrumbs adhere, giving the final product a wonderful crunch. Recipe: Breaded Halloumi With Cabbage Slaw Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. In this weeknight recipe, Yotam Ottolenghi ingeniously suggests grating the halloumi over your pasta, like traditional Parmesan but tangier. And, after you've liberally dolloped the simple arugula pesto the pasta, you'll want to spoon it onto everything. Recipe: Pesto Pasta With White Beans and Halloumi David Malosh for The New York Times. Food Stylist: Simon Andrews. This hearty salad, from Lidey Heuck's 'Cooking in Real Life,' has quickly become a reader favorite, with more than 6,300 five-star ratings. It takes inspiration from classic Greek salad (also known as horiatiki) and Lebanese fattoush. The fried pita and halloumi add the perfect warm crunch to complement the fresh ingredients, and the result is a salad hearty enough to eat for a meal (or several). Recipe: Taverna Salad Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. This super-easy appetizer from Melissa Clark is just what it sounds like: roasted, garlicky mini peppers baked with halloumi inside, and served on crostini. Consider it the perfect finger food for any gathering if you're short on time. Recipe: Halloumi-Stuffed Sweet Peppers David Malosh for The New York Times. Food Stylist: Simon Andrews. Good mangoes are one of life's greatest joys. So are recipes that make use of their juicy sweetness. Two other summer gems, corn and cucumbers, adorn this recipe from Hetty Lui McKinnon. And, of course, lightly pan-fried halloumi adds balance and a savory bite. Recipe: Corn Salad With Mango and Halloumi Andrew Scrivani for The New York Times Don't fear: You won't need to make your own phyllo pastry for Yotam Ottolenghi's version of this classic dessert. Halloumi is the perfect savory backdrop for the rose water syrup and sweet, spiced walnut filling in this baklava, staying soft if you serve the baklava warm. Recipe: Walnut, Cinnamon and Halloumi Baklava Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Andie McMahon. Halloumi steps in for mozzarella in this classic Italian American dish with a distinctly Yotam Ottolenghi twist. Cumin and allspice jazz up a can of diced tomatoes, and za'atar is used in both the panko crumb coating and the earthy oil drizzled on top, making this familiar comfort feel new. Recipe: Halloumi Chicken Parmesan With Za'atar Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Yewande Komolafe's skillet chicken is simple enough to make on a weekday, but the additions of toasted walnuts, shallots, oregano and torn, marinated halloumi make this dish dinner-party elegant. Recipe: Skillet Chicken With Couscous, Lemon and Halloumi Rachel Vanni for The New York Times. Food Stylist: Spencer Richards. This Martha Rose Shulman recipe is extremely simple, and that's just where its charms begin: The halloumi is brushed with olive oil, and grilled alongside vegetables before receiving a shower of herbs and sumac, if you're feeling fancy. The ideal weekend-by-the-grill main. Recipe: Grilled Halloumi and Vegetables Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .
New York Times
17-06-2025
- Entertainment
- New York Times
Five Quick, Kid-Friendly Vegetarian Dinners
My 13-year-old daughter has been toying with the idea of becoming a vegetarian since she was about 3, which is when she asked me where the hamburger on her plate came from. (You don't think about how weird that conversation is until you have to have it.) I was born in the meat-and-potatoes Midwest and raised in the meat-and-three South. But I have happily supported her experimentation with vegetarianism, not only because I am a Very Cool Mom but also because it is hard to deny the research that points to a mostly vegetarian diet as better for us and the earth. That said, it can be difficult to make my teen see beyond salad, pasta and plain cheese, but I continue to try. And so, I present to you a handful of exciting vegetarian recipes that your kid (or your inner kid) just might love. Halloumi is a near-perfect food: You can grill it, roast it or pan-fry it, and it gets melty soft in the center while retaining its shape and wonderfully squidgy texture. In this recipe from Nargisse Benkabbou, it's used to top off a saucy jumble of cherry tomatoes and white beans that begs for good bread. View this recipe. My 10-year-old is a big fan of bibimbap, so I am eager to try this reader-favorite sheet-pan version from Eric Kim, with cucumber salad on the side. View this recipe. As a 20-something starving artist, I ate a lot of sad, unseasoned, steamed tempeh, but this recipe from Ali Slagle is decidedly delightful. The tempeh is first crumbled and crisped on the stovetop and then doused in a mixture of soy sauce, vinegar, sugar and chile sauce. Serve it over rice with a green vegetable. View this recipe. I don't know who started this gnocchi-on-a-sheet-pan trend, but I am here for it. In this recipe, Ali Slagle pairs the potato dumplings with bell peppers, tomatoes and canned chipotles for a spicy-sweet sauce. (I'm going to add a can of drained chickpeas for extra protein.) View this recipe. One reader called this smart recipe from Alexa Weibel 'life changing.' For optimal crunch and flavor, she calls for grating blocks of tofu down to little nubbles, then seasoning and roasting until crisp. View this recipe. Thanks for reading and cooking with me. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest. Previous newsletters are archived here. Reach out to my colleagues at cookingcare@ if you have any questions about your account. View all recipes in your weekly plan.
New York Times
05-06-2025
- Lifestyle
- New York Times
Let's Lentil
Not included in the job description for 'New York Times Cooking editor' is the responsibility of, essentially, acting as Food Google for the people in your life. (H.R., call me, let's get this in writing.) No one seizes upon this quite like my friend Scaachi. There are the near daily 'What should I make for dinner' texts, followed by more pointed inquiries: 'Does it have to be chunky peanut butter?' (No.) 'What if I can't find hoisin?' (You will.) 'I don't like bagged coleslaw, can I just cut vegetables?' (Yes.) 'Can I skip the shallots they seem fussy?' (Never skip crispy shallots — just buy instead of fry.) A few weeks ago, she texted me Ali Slagle's new-ish recipe for gorgeously green spicy miso lentil soup. 'I don't know what kind of lentils I have but I have so many kinds,' she wrote. 'I have French lentils I think? What are those.' French lentils, or Le Puy lentils, are a type of green lentil, and they are ideal for Ali's soup. Like brown or black lentils (such as Beluga lentils), their skins are intact, so they maintain their shape when cooked. 'Any differences in appearance, texture and taste among these three types of lentils are negligible enough that they can be used interchangeably,' Ali writes in this thorough explainer on all things lentil. 'Use whichever variety is available to you.' Case in point: Naz Deravian's mujadara, a hearty and cost-effective dish of lentils and rice topped with beautifully brown fried onions, calls for green, brown or black lentils. And this summery orzo salad from Ali, filled with raw zucchini, crunchy nuts, pickled pepperoncini peppers, scallions and herbs, takes well to either green or brown lentils. Want all of The Times? Subscribe.
New York Times
15-05-2025
- General
- New York Times
Go With the Grains
Hi, everyone! Mia here, jumping in for Tanya today. Delighted to be with you. Not that anyone asked, but my very favorite grain will always be rice. Specifically the Calrose rice that my trusty Zojirushi rice cooker has prepared for me, hot and plush and ready to be draped with tofu rendang or soy-simmered mushroom and egg. But I also enjoy branching out; expanding my grain brain, as it were. White rice is many things, but it's not nutty, like farro or buckwheat. It's not bouncy-chewy, like wild rice or barley. And it doesn't pack a good amount of protein, as quinoa does. I wrote about Ali Slagle's quinoa salad for the New York Times Cooking newsletter back in January — you subscribe to that newsletter, yes? — and my craving still stands. I love how assertively seasoned and versatile this dish is. It's sort of a cross between tabbouleh and Greek salad, mixing quinoa with cucumbers, red bell pepper, olives, parsley and a confidently garlicky dressing. But, as Ali notes, you can add or swap in all sorts of vegetables, cheeses and herbs, and the reader comments are full of great suggestions. View this recipe. Before we continue, here's Ali's recipe for cooking pretty much any type of grain. I'll also pass along her one-pot greens, beans and grains, which is exactly what you think it is: A mix-and-match formula for making fluffy grains, just-cooked greens and tender beans, with only one pan to clean. Want all of The Times? Subscribe.
New York Times
15-05-2025
- Health
- New York Times
A Tickle in Your Throat Calls for This Soup in Your Bowl
A tickle in your throat calls for this soup in your bowl By Mia Leimkuhler We're smack dab in the middle of May, which means it's time to play nobody's favorite game: Is It Allergies or Is It a Head Cold? If it's the latter, 1) I hope you feel better. And 2) here's Ali Slagle's chickpea noodle soup, which turns some crisper basics and pantry staples — carrot, celery and onion, as well as canned chickpeas, pasta and vegetable broth — into a soothing, there-there soup. You could of course make chicken noodle soup, but I never seem to have chicken on hand when the sniffles strike, and Ali uses a good scoop of nutritional yeast to give her soup that satisfying umami undertone. This recipe is easy, economical and 'perfect for a quick unplanned meal,' writes Brenda, a reader. Exactly what you need when a cold (or a nasty allergy attack) catches you off guard. Featured Recipe View Recipe → Chicken Milanese: I ordered chicken Milanese in a restaurant the other night, and as I sliced into crispy bite after crispy bite I wondered why I don't make it at home more often. Alexa Weibel's recipe will help me fix that. Scallops with bread-crumb salsa verde: Are scallops the prettiest seafood? They come in beautiful shells, are the creamy color of pearls, are both sweet and saline and take to butter like nobody's business. Christian Reynoso's deceptively simple recipe is inspired by a dish frequently served at Zuni Café in San Francisco, one of my most favorite restaurants in the whole wide world. Baasto iyo suugo tuuna (pasta and spiced tuna sauce): I'm always collecting midnight pasta recipes — fast dinners that make use of tinned (or jarred) oily fishes and a handful of other pantry staples. This Ifrah F. Ahmed recipe punches up canned tuna and your go-to marinara with xawaash, a seven-spice mix that includes turmeric, cardamom and cumin. Crispy coconut rice with tofu: Crispy rice is wonderful. Crispy coconut rice is especially wonderful. A vegetarian stunner from Hetty Lui McKinnon, naturally. Easy carrot cake with cream cheese frosting: No cake pans? No problem. Genevieve Ko bakes this cake in a half-sheet pan before slicing it into thirds and stacking the layers with frosting. To make that frosting extra tangy, she swaps the usual butter for sour cream. I've never met a Genevieve recipe I didn't love, so I'm really excited for this one.
