Latest news with #HettyLuiMcKinnon
New York Times
3 days ago
- Lifestyle
- New York Times
This Cold Noodle Salad With Spicy Peanut Sauce Is Really Cool
With heat waves rolling over New York City and much of the country, going outside feels like running errands in a rice cooker. Even the backs of my knees have become chronically sweaty. In sweaty-knee conditions, cooking absolutely has to be quick and efficient, with recipes designed to help you keep your cool. Cold noodle dishes, for example, are ideal for this kind of weather. We have a slew of excellent ones here, including Hetty Lui McKinnon's cold noodle salad with spicy peanut sauce. With its flexible nature, this colorful salad is the kind of thing you can turn to all summer long. Just toss whatever vegetables you have with the springy soba noodles and piquant sauce, making sure to use a mix of crunchy and juicy ingredients — crisp cucumbers, floppy sliced peppers, soft bits of tomato — to get a range of textures. The creamy peanut sauce, spiked with lime juice and sweetened with maple syrup, brings everything together. Featured Recipe View Recipe → Ranch grilled chicken: For those brave enough to fire up the grill (and maybe not living in a heat dome of your own right now), here's Christian Reynoso's smart new chicken recipe. Christian uses a homemade, yogurt-based ranch dressing as a marinade for boneless chicken thighs, and then drizzles it over the charred, grilled meat after it's been tossed with radishes and a handful of the same herbs used in the dressing. Want all of The Times? Subscribe.
New York Times
19-06-2025
- Lifestyle
- New York Times
Summer Beans, Make Me Feel Fine
Determined to hit my step goal, I recently switched up my commute, walking 20 minutes to an express train instead of taking the line closest to home. It's been a nice change in routine, for the most part. Here's the rub: The M.T.A. has managed to create dozens of little hells on earth, and they are the regularly un-air-conditioned cars of the A train. For the low price of $2.90, you too can show up to your office job unprofessionally soaked. Come the commute back home, the still, suffocating air has eviscerated my desire to turn on the oven or a stove burner. With a heat wave rapidly approaching the Northeast and parts of the Midwest, it's only going to get worse. So begins no-cook season. To build your no-cook arsenal is to turn your attention to one Hetty Lui McKinnon. Her latest recipe transforms the very-much-cooked vegetarian chili into a need-no-heat salad. Behold: the no-cook chili bean salad. It's genius. It's versatile. It still plays well with a tricked-out toppings bar. Fresh tomatoes, red onion, bell pepper and canned pinto and black beans mingle in a highly seasoned and tangy marinade, all awaiting your desired combination of corn chips, tortillas, sour cream, avocado and cheese. View this recipe. Want all of The Times? Subscribe.
New York Times
11-06-2025
- Entertainment
- New York Times
Intensely Flavored and Supremely Comforting
Here's some good news worth shouting from the rooftops: Yewande Komolafe is back! After a serious illness that kept her out of the kitchen for more than a year, she's sharing her creative, soulful words and recipes in her column once again. First up is her Ghanaian light soup, a popular dish across West Africa. 'Impossibly rich but never heavy or thick,' Yewande writes in The New York Times, the soup is traditionally made from dried fish or meat simmered with tomatoes, ginger, chiles and other aromatics. But in her take — inspired by Afia Amoako of 'Eat With Afia' — Yewande substitutes a mix of dried and fresh mushrooms to make a plant-based meal. Intensely flavored and supremely comforting, it's both a balm and a delight. Featured Recipe View Recipe → But wait! I have even more thrilling news to share. After nearly a year of interim restaurant critic duty after Pete Wells stepped down last summer, Priya Krishna and I are returning to our regular roles. Tejal Rao and Ligaya Mishan have been named co-chief restaurant critics, and we'll see an ambitious expansion of our restaurant reviews in New York and across the country. I cannot wait to read what these two brilliant writers have to say. Lemon-miso tofu with broccoli: Here's Hetty Lui McKinnon's vegetarian version of Cantonese-style lemon chicken, swapping in tofu for the meat. A touch of miso in the sauce adds umami notes and tones down the usual sweetness. Hetty fries the tofu in a skillet until it's golden and crisp, but you can use an air-fryer if that's more convenient. Want all of The Times? Subscribe.
ABC News
02-06-2025
- General
- ABC News
One-pan spicy tomato beans with eggs and feta
This dish of spicy white beans in a rich tomato sauce is a meeting of two beloved dishes — fiery Arrabbiata sauce and shakshuka. Popular recipes by Hetty Lui McKinnon: Italian Arrabbiata, usually served with pasta, is a classic red sauce that is fired up with chili flakes and a generous amount of garlic. While heat is the defining characteristic of Arrabbiata, making it at home allows you to season it to your liking. Cannellini or butter beans bring a quiet luxury to this dish, their nutty flavour and creamy texture a perfect contrast to the intense tangy acidity of the tomato sauce.
New York Times
29-05-2025
- Health
- New York Times
A Pasta Salad in Grain Salad's Clothing
On Saturday, I arose to a holiday weekend rarity: no plans, no responsibilities. With nowhere to be and no one to see, I did my best to revel in the boredom. I made a laborious green juice. I toasted some sourdough and soft-scrambled some eggs. I lit a candle. I threw on a record. Perhaps I'd meander to the farmers' market, I told a friend similarly enjoying what she called a 'Saturday of nothingness.' It had been longer than I'd like to admit since I last perused the stalls. Rhubarb! Strawberries! Green onions tall enough to bypass a Hinge height filter! In a trance, I scooped up some snap peas, a bunch of radishes, a bridal bouquet's worth of mint. Much like my weekend, I had no plans for any of it. Then I saw Hetty Lui McKinnon's new herby pearl couscous and sugar snap pea salad, which would make quick use of much of my bounty. It's a pasta salad with grain-salad sensibilities, a distant, springy relative of tabbouleh. You know, the 'our dads are best friends' kind of cousin. Snap peas, mint, parsley and plenty of lemon lend layers of bright flavor, and a little unexpected warmth from allspice keeps things balanced. View this recipe. But I bought far more snap peas and mint than any one recipe should call for. I always enjoy my snap peas raw, or simply blanched, but the tender, nearly caramelized vegetables in this crispy baked tofu from Melissa Clark make a compelling case for letting them hang out in a 400 degree oven for half an hour. Want all of The Times? Subscribe.
