Latest news with #SarahCopeland
New York Times
06-07-2025
- Lifestyle
- New York Times
Sweet and Spicy Tofu With Soba Noodles to Refuel and Restore
Good morning. It's nice to be up before dawn this time of year, the sky lightening into morning nautical twilight, the horizon visible even without a view of the actual sun. There's possibility everywhere: to see striped bass on the water's surface, maybe, slurping bait across the tide, or to have a chance encounter with a great horned owl returning from a long evening hunt. They're making egg sandwiches at the gas station, taking the first batch of bagels out of the oven at the deli, unloading the food truck at the supermarket. There's Bruno, idling his boat out of the harbor, bound east and hoping for tuna, while Sharon starts off on a 10-mile run. I ride my bicycle through the neighborhood idly, thinking about breakfast, about lunch, about the dinner I'd like to serve in the late afternoon, so everyone can get to bed early in advance of another busy week. By the time the sun's up and heating the asphalt, I've got my plans dialed: cut fruit for breakfast with a dollop of yogurt, a hero from Caputo's for lunch and Sarah Copeland's sweet and spicy tofu with soba noodles for dinner. Sarah neither shallow-fries the tofu nor marinates it, which makes for a simple preparation, but you can certainly do one or the other, or both, if you like — and on a weekend, unpressed for time, I do like. (I use the dressing as the marinade, then fry the cubed tofu in more oil than she calls for, so it gets super crisp.) Featured Recipe View Recipe → Then, with Sunday sorted, I can turn to the rest of the week. … The chef Dale Talde taught me how to make this recipe for orange beef. It rewards the use of very good steak for the beef, and of fast hands at the wok to cook it. Dale once told me to add a pat of butter to a Chinese-ish sauce I was making for another dish, and sometimes I do that with this one, to add a little plushiness to the salty-sweet orange sauce. You might join me. Want all of The Times? Subscribe.
New York Times
29-06-2025
- Lifestyle
- New York Times
My Three-Ingredient Salmon Dinner
Good morning. I'm going to let you in on a secret. I peddle recipes for a living, but I don't always use them. You shouldn't, either. Cook from recipes just as musicians play from scores, but not every time. You shouldn't be bound by recipes. You can, and ought to, improvise. The act of doing so rewards your kitchen confidence. It compounds it. Start today, simply. Go to the fish counter and find a big, beautiful fillet of salmon. (If there's wild king salmon in from Alaska, splurge on that.) Then use it to make roasted salmon with brown sugar and mustard (above). It's easy work. Heat your oven to 400. Make a mixture of brown sugar and the mustard you like, in whatever ratio pleases you — I use just enough brown sugar to bring a slight sweetness to coarse-grained Dijon, myself. Then place your salmon on a foil-lined sheet pan, shower it with salt and ground black pepper, slather it with the mustard mixture and roast it until it's just cooked through. (That's probably about 10 minutes or so.) Then serve with braised greens and rice, as if it's a magic trick. Featured Recipe View Recipe → As for the rest of the week. … Sarah Copeland brought us this recipe for tofu makhani, a vegetarian riff on butter chicken. It's rich and velvety, really great. Sometimes I make it with heavy cream, other times with coconut milk. Which is better? Who's to say? Want all of The Times? Subscribe.
