Latest news with #DanPelosi
New York Times
2 hours ago
- General
- New York Times
I'm Sorry I Ignored You, Angel Hair Pasta
Good morning! Today we have for you: Angel hair pasta, vindicated A golden, herby roast chicken from the South of France Plus, we have the recipe for the Hellbender pancakes Dear angel hair pasta: I'm sorry. For years — decades? — I completely avoided you, never bringing you home from the store to join the linguine and rigatoni in my pantry. I scoffed at you: Too thin! Too light! Too precious a name! But now I understand that I was wrong, and that your perceived faults are actually benefits. You cook in a flash, meaning I can spend less time with a bubbling, steaming pot of boiling water on boiling-hot summer days. Your lack of heft lets the other ingredients in the dish shine. You're not so different from somen, a thin Japanese wheat noodle great for effortless slurping, and I've never scorned somen. So here's the plan: I'll make it up to you, angel hair pasta, with this beautiful recipe from Dan Pelosi that combines your thin, twirly strands with olive oil, butter, garlic, herbs and juicy cherry tomatoes. And I will make this on repeat, because the tomatoes are so good right now, and this is exactly the sort of easy dish I want to make and eat while the days are still long and the sleeves are still short. Featured Recipe View Recipe → Roasted chicken Provençal: Cook for the vacation you want. I don't have plans to be in the south of France anytime soon, but this five-star Steven Stolman recipe, adapted by Sam Sifton, will get me there in spirit. 'It is a perfect dinner-party meal,' Sam writes. 'Chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence.' Baguette and chilled rosé not optional. Bánh mì salad: I love the 'will it salad' canon; notable entries include this chicken gyro chopped salad and pizza salad. I'm going to make this Christian Reynoso recipe with canned sardines swapped in for the ham, simply because I once had a sardine bánh mì that I'm still thinking about. Smashed beef kebab with cucumber yogurt: In case you have not yet made this Zaynab Issa dish, our most popular new recipe of 2025 (so far), please consider this your kind invitation to do so. There are two things, and only two things, that will get me out of bed willingly and promptly on the weekend: a flight to catch, and pancakes. So I am very excited that we have the recipe for these masa pancakes from Hellbender in Ridgewood, Queens. The masa gives them lovely crisp surfaces and edges, and some yogurt in the batter makes them fluffy. Watch Samantha Seneviratne make these so-good pancakes by clicking here or on the image below:
Yahoo
16-07-2025
- General
- Yahoo
How to make the best hot dogs ever with tips from the pros
It's mid-July and that means we're hitting the height of burger-and-dog season. Did you know July 16 is National Hot Dog Day? Whether you like them steamed, seared, grilled or deep-fried, it's hard to resist a perfectly snappy frankfurter. We asked the pros how to make the very best hot dogs, so you can treat yourself to the ultimate version, with all the fixings, of dogs are endlessly customizable and available for every dietary preference, from vegan to pescatarian. Then there are the toppings! We're talking mustard, ketchup, relish, sauerkraut, onions, pickled jalapeños, chili, cheese and beyond. Whatever your predilection, there's a combination that satisfies. And don't forget franks make a goofproof addition to your cookout menu: "Everyone can grill a hot dog," says Dan Pelosi, author of the forthcoming cookbook, Let's Party: Recipes and Menus for Celebrating Every Day. "They are impossible to mess up, so stick someone else on grill duty while you focus on the rest of the food." Just have them read this story first! What's the best way to cook a hot dog? Everyone likes it their way. Richard Pink, president of Pink's Hot Dogs in Los Angeles, says, "Pinks' natural casings deliver that signature snap when you take a bite — it's part of what makes it so crave-worthy! To keep that juicy snap intact, we recommend steaming or boiling when cooking indoors." On the other hand, many people love a charred hot dog. "Outdoors, I prefer cooking them on the grill — gas, charcoal, whatever you have! Personally, I like my dog extra charred, and nothing does that quite like a grill," says Pelosi. If you have the time, toast your bun on the grill or in a toaster or skillet to prevent it from getting soggy when you add condiments. Potato buns taste slightly sweet, making them an excellent vehicle for a hot dog and its toppings. It's Pelosi's favorite kind. If you're cooking hot dogs at your next backyard barbecue or birthday party, these are the must-have accessories you want to have on hand. Pick up paper hot dog boats, adorable condiment squeeze bottles, a clever serving tray and an apron that makes everyone smile. They're guaranteed crowd-pleasers.
New York Times
03-07-2025
- General
- New York Times
Impressively Easy Berries and Cream Cake Impresses, Easily
No words strike fear in me quite like 'butter, softened.' I've mentioned it before in this newsletter, but I'm missing that part of my brain that remembers to take butter out of the fridge to come to room temperature. And before you ask, no, I don't have a microwave, so I can't do that nifty soften-your-butter-in-short-zaps thing. So I tend to stick to baking recipes that call for fridge-cold or melted butter, like Yossy Arefi's generously easy berries and cream sheet cake, which calls for butter, melted. You don't need any special equipment to make this beautiful cake, either: just a big bowl, a whisk, a flexible spatula for scraping said bowl and your trusty 9-by-13-inch baking pan. If you're angling for star baker at your July 4 cookout, arrange your berries in flag formation. But I like the 'pile 'em on' approach (which also means more berries). Featured Recipe View Recipe → Pollo asado: I've planned a nice gathering for you. Get Ham El-Waylly's pollo asado in its marinade on Saturday so that it can luxuriate in all those citrusy, spicy flavors overnight. On Sunday, make beans and rice and ask your friends to bring corn tortillas, pickled red onions and beer. Enjoy your glorious Sunday feast (and your fantastic Monday leftovers). Marinated green beans: This recipe from Dan Pelosi is now on repeat; I've made it twice in the past couple of weeks. I followed the recipe exactly the first time, but the second time, I swapped out his garlicky red wine vinaigrette for some ginger-scallion sauce loosened with a splash of apple cider vinegar. I haven't decided what to do for my next batch, but there will be a next batch. Summer shrimp scampi with tomatoes and corn: The name pretty much says it all, doesn't it? As Ali Slagle mentions in her recipe headnotes, this dish is perfect on its own, but would also be great draped over pasta. You made the pickle lemonade and loved it. And now you're thinking that you'd like to stay on this sweet-and-sour beverage train, but maybe introduce a little cold creaminess. Say hello to limonada (click the image to watch our video):
New York Times
19-05-2025
- General
- New York Times
‘Such a Great, Easy, Feel-Good Weeknight Dinner'
One of the unexpectedly satisfying things I've been doing as interim restaurant critic is cooking dinner in the morning. Before I start my day, I make that night's dinner for my husband and teenager. They're both quite capable of making their own meals, of course. But I really miss cooking, and the acts of mincing, sautéing and simmering give me a meditative minute before the workday staccato strikes up. If I can't be with the fam at dinnertime because I'm running from restaurant to restaurant, at least I can send, say, a panful of homemade spicy skillet ground turkey and snap peas in my stead. This skillet dish, which was inspired by Thai larb, is an especially good thing to make early in the day because it holds up well, thanks to the sturdiness of sugar snap peas. I hold off adding the fresh mint, basil, scallion and chopped nuts until just before serving — or rather, I leave a note saying to do so. This keeps the textures as bright and snappy as the dinner conversation I'll miss. Once I'm back to eating dinners at home, I may even use the make-ahead routine to ease the evening rush and keep myself bright and snappy at dinnertime. Featured Recipe View Recipe → Pasta primavera: Dan Pelosi's classic pasta isn't just for springtime. Use whatever vegetables are at hand to make this robustly creamy, Parmesan-rich beauty whenever the craving hits. It's just as good in summer, when zucchini, yellow squash and red peppers are abundant and inexpensive. Thai-style coconut curry chicken tacos: This brilliantly unexpected hybrid, courtesy of the brilliant Kay Chun, features chicken thighs cooked with toasted Thai curry paste and coconut milk, then served in tortillas with tangy pico de gallo and a squeeze or two of lime. Untraditional? Yes! But this easy crowd-pleaser earns its five stars with old-fashioned virtuosity. Want all of The Times? Subscribe.
New York Times
15-02-2025
- Lifestyle
- New York Times
Cottage Pie, Sweet and Spicy Meatballs, Salmon Burgers and Miso Chocolate Chip Cookies
Image Dan Pelosi's cottage pie. Credit... Christopher Testani for The New York Times. Food Stylist: Simon Andrews. 'Oh, this is a knife kind of dinner.' That's what we say at my home when dinner is a capital-D Dinner, requiring plates and forks and knives. Think: giant hunks of roasted squash full of tomato-ginger chickpeas, or any bone-in chicken situation, flank steak, pork tenderloin. More often, though, I'm making the sort of dinner that doesn't need a knife — just a fork, spoon or chopsticks will suffice. This could be because it's capital-W winter where I live, and a shallow bowl cradling noodles or stew just feels so much cozier than a flat plate. (It could also be because there's a lot of good television on right now, and I want to eat on the couch. 'The White Lotus,' how I missed you.) Dan Pelosi's new cottage pie is perfect winter comfort food. 'Cottage pie is a near twin to its sibling, the slightly better-known shepherd's pie,' writes Dan. 'The main difference between these traditional dishes, which have roots in Ireland and Britain, is that cottage pie embraces ground beef while shepherd's pie, fittingly, favors lamb.' His recipe is freezer-friendly, economical and versatile: Try ground chicken or turkey in place of the beef. Eat with a fork, maybe even a spoon (that mashed potato topping makes it easy to scoop up the savory filling), but definitely no knives are allowed here. Featured Recipe View Recipe → Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times. Thank you for your patience while we verify access. Already a subscriber? Log in. Want all of The Times? Subscribe.
