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New York Times
02-07-2025
- Entertainment
- New York Times
Go Forth and Fourth
The Fourth of July party I go to every summer never varies (thankfully). Rain or shine, we sip Fish House punch in my friends' backyard, eat grilled lamb tacos and bean salads, and, for a rousing finale, take turns dramatically reading snippets of the Declaration of Independence or other rebellious manifestoes before breaking for pie. It's a jolly time. Do you have a festive tradition or recipe for the Fourth that you look forward to all year long? I want to hear about it: hellomelissa@ I love a peek at other people's tables. If you're still figuring out your menu, we have plenty of ideas for you here, including Yasmin Fahr's grilled tahini-honey chicken thighs. Made with pantry staples, this humble gathering of tahini, lemon and honey alchemizes into dinner party gold: gorgeously charred pieces of chicken with a nutty, caramelized flavor brightened by citrus. If you don't have access to a grill (or if it's being rained on), these are just as good cooked in the oven or in a skillet. It's a perfect last-minute party dish for Independence Day and days beyond. Featured Recipe View Recipe → Grilled tofu: More grilled goodness, this time meatless, can be found in Kay Chun's garlicky, gingery, soy-glazed grilled tofu slices. Heating the marinade before pouring it on the tofu slices gives you an especially deep, complex flavor. And if grilling isn't in the cards, you can make this, like Yasmin's chicken, in a cast-iron pan on the stove. Greek salad: Lidey Heuck's less-is-more Greek salad features a minimalist mix of juicy tomatoes, sweet red onions, plenty of olives and a slab of salty, creamy feta cheese. Use the best olive oil you have here. In this easy, versatile beauty, every ingredient counts. Succotash with sausage and shrimp: This jubilant dish by Vallery Lomas puts a new spin on the succotash staples of sweet corn and lima beans. By fortifying the mix with spicy andouille sausage and shrimp and adding okra and basil for texture and freshness, she turns a classic side dish into a satisfying meal. Pasta with corn, mint and red onions: Depending on where you live, local fresh corn may still be a few weeks away. But when it arrives, greet it with this colorful pasta dish, which crowns seasonal produce and cavatelli with dollops of creamy ricotta. Buttermilk chess pie: Every party needs a dessert, and to me the Fourth calls for pie, preferably one topped with a windfall of seasonal berries. Pile them all up on Lisa Donovan's tangy chess pie with its jiggly, soft custard nestled in a crisp, buttery crust. It's the only fireworks I need. To get these and all the other summery, celebratory recipes at New York Times Cooking, you'll want to subscribe. If you're hit by some kind of a technical snafu, email the smart people at cookingcare@ for help. Happy Independence Day! I'll see you on Monday.
Time of India
01-06-2025
- General
- Time of India
7 roasted broccoli upgrade ideas to turn it into a flavorful showstopper dish
When home cooks put away the steamer and started cranking their ovens instead, broccoli's image changed from divisive to divine. Steamed broccoli can be wonderful (if you don't overcook it to mush), but there's something especially alluring about the crisp, nutty flowers and sweet, tender stems of roasted broccoli trees. Once you get the basics of roasting broccoli down -- it just takes oil, salt and high heat -- you may want to accessorize. Dress up your batches with one of these seven small steps that all accentuate the vegetable's best angles and make it even easier to choose roasted broccoli night after night. "Broccoli, again?" just became "Roasted broccoli, again!" Give It a Frilly Skirt of Crispy Cheddar Broccoli and cheddar's forever friendship proves that opposites attract. Tenderhearted broccoli likes the assertiveness of a sharp cheese. (Broccoli also gets along with feta, Parmesan and other aged cheeses. ) The cheese is so comfortable near the hot vegetable, it surrenders into creamy pockets. The real winners of this relationship, though? The eaters. Finish With Citrus The sunniness of citrus -- whether lemon, lime, orange or grapefruit -- reenergizes the scorched vegetable. The fruit's juices are full of bright acidity, and the oils in the zest add floral and fragrant notes, especially when they hit hot food. Make a Buttery Sauce When the broccoli comes out of the oven, stir it with a pat of butter and other flavorings on the hot sheet pan until the bushy florets shine with melted butter. Look: You made a pan sauce. Build a Sweet-Spicy-Salty Trifecta Honey is a secret ingredient, complementing the savory notes of broccoli. Its caramel quality is a natural, if unsuspecting, pairing for the florets. Double Down on Smokiness The charred edges of the broccoli might be the best bites. Reinforce those deep dark flavors with a whiff of smoke, using bacon, smoked paprika, smoked fish, smoked cheese or chipotles. Make It Hot You probably have something spicy in the kitchen right now: fresh jalapeños or serranos, pickled peppers, chile oil, chile crisp, hot sauce or crushed red pepper? Let one of them bring heat to the otherwise mellow, bittersweet broccoli. Add Nuts Bring out broccoli's nuttiness by topping your florets with a garnish of toasted nuts or seeds. The simplest version is a shake of sesame seeds right from the jar, but that's not where the possibilities end. -- Recipe: Sheet-Pan Sausage Meatballs With Tomatoes and Broccoli By Yasmin Fahr Instead of making meatballs from scratch, this weeknight recipe calls for rolling bulk sausage into small meatballs that cook alongside broccoli, tomatoes and mushrooms. Sprinkling a layer of Parmesan over the entire pan during the second half of cooking allows it to melt and crisp simultaneously; a blanket of gooey cheese coats the roasted tomatoes, while the Parmesan that falls directly onto the sheet pan becomes crunchy and frico-like. Use the garlic bread that cooks alongside to scrape up any pan juices or to assemble French bread pizzas. Yield: 4 servings Total time: 40 minutes Ingredients: 1 pint grape or cherry tomatoes, halved 1 head broccoli florets or 2 bunches broccolini, trimmed and cut into 1-inch pieces (about 4 cups) 1/2 pound cremini mushrooms, trimmed and sliced (about 3 cups) 1/4 cup olive oil, plus more as needed 1 1/2 teaspoons dried oregano 1 teaspoon red pepper flakes Kosher salt 3/4 pound bulk spicy or sweet Italian sausage (or fresh sausages removed from casing) 1/4 cup plus 2 tablespoons grated Parmesan, plus more for serving 1 loaf soft Italian bread, split lengthwise 3 to 5 small garlic cloves, grated or minced Preparation: 1. Heat the oven to 400 degrees with one rack in the lower third and one in the upper. On one sheet pan, combine the tomatoes, broccoli and mushrooms with 1/4 cup oil. Season with 1 teaspoon oregano, 1/2 teaspoon red-pepper flakes and salt to taste. Toss to combine, then arrange the tomatoes so they are cut-side up. Roll the sausage into 1-inch balls. (There should be about 30.) Distribute them around the vegetables. Sprinkle the entire sheet pan with 2 tablespoons Parmesan. Roast for 15 minutes. 2. Meanwhile, brush the cut sides of the bread with 2 to 3 tablespoons of oil. Spread the grated garlic on the bread, then sprinkle with the remaining 1/2 teaspoon red pepper flakes, 1/2 teaspoon oregano and salt to taste. Cut into 3- to 4-inch pieces. Grease another sheet pan with olive oil, then place the bread on the pan, cut side up. 3. After 15 minutes, gently shake the pan to flip the meatballs. Sprinkle the entire pan with the remaining 1/4 cup Parmesan, concentrating your efforts on the tomatoes and the empty pan edges so that some Parmesan has room to crisp. Return the meatball sheet pan to the lowest rack and place the bread sheet pan on the higher rack. Roast until the bread is golden at the edges, the broccoli tips are crispy and the meatballs are cooked through, 7 to 10 minutes. (If the broccoli and meatballs need a little more time, remove the bread from the oven, cover loosely with foil and continue to roast the other sheet pan for 5 more minutes.) 4. Use a wooden spoon or spatula to scrape up any cheese that has stuck to the bottom of the pan. Serve everything with the garlic bread and more grated cheese.-- Recipe: Broccoli and Scallions With Thai-Style Vinaigrette By Colu Henry Roasting gives broccoli an incredible texture and crunch, and it softens and sweetens the bite of the scallions. This is paired with a highly addictive vinaigrette that is a play on the classic Thai dipping sauce prik nam pla. If you're lucky enough to find yourself with leftovers, spoon it over roast fish, chicken or even plain white rice. Yield: 4 servings Total time: 20 minutes Ingredients: For the broccoli and scallions: 1 1/2 pounds broccoli (about 3 good-size crowns and their stems), cut into florets 4 scallions, cut into 2-inch pieces 4 tablespoons olive oil Kosher salt and black pepper For the vinaigrette: 1/4 cup freshly squeezed lime juice (from 1 to 2 limes) 1 scallion, finely chopped 1 1/2 teaspoons light brown sugar 1/2 teaspoon red pepper flakes, plus more to taste 2 tablespoons fish sauce 1 tablespoon finely chopped cilantro 1 tablespoon finely chopped mint Preparation: 1. Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking. 2. While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed. 3. Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.-- Recipe: Miso-Butter Roasted Broccoli By Yasmin Fahr Deeply flavorful and easy, this simple roasted broccoli dish gets a finishing of miso butter and a hit of acidity from lime juice. It makes a great accompaniment to roasted salmon or chicken, and adds depth to grain bowls or quickly cooked leftovers. Although the recipe calls for room temperature butter, the butter only needs to be soft enough so that you can mash it together with the miso, as it will start to melt upon contact with the sheet pan. You can swap in ghee for the butter, or some lemon in place of the lime. Finish the dish with grated Parmesan for some extra flavor, if desired. Yield: 4 servings Total time: 20 minutes Ingredients: 1 large head broccoli (about 1 to 1-1/4 pounds), florets and tender stems cut into bite-size pieces (6 to 8 cups) 2 tablespoons olive oil Kosher salt 1 tablespoon unsalted butter or ghee, at room temperature 2 teaspoons white miso 1 lime, halved 1. Heat the oven to 425 degrees. 2. Add the broccoli to a large sheet pan, along with any tiny stray pieces from the cutting board (they will get crunchy and browned). Drizzle with the olive oil, season with 1/4 teaspoon salt and toss to coat. Spread out the broccoli and roast until the underside is charred and the thickest stalks are easily pierced with a fork, about 15 minutes. 3. Meanwhile, in a small bowl, use a fork to mash the butter and miso together. (The mixture doesn't need to be perfectly uniform.) Add the mixture to the roasted broccoli, then squeeze half the lime juice over it and stir it all together, scraping up any brown bits on the bottom of the sheet pan. Season as needed with salt and the remaining lime juice. Serve warm or at room temperature.-- Recipe: Broccoli With Sizzled Nuts and Dates By Sohla El-Waylly Broccoli and other cruciferous vegetables, like cabbage and brussels sprouts, can handle some char. Blackening makes them sweet and caramelized rather than bitter and burnt. The key is to cook the vegetables hot and fast, so the pieces develop color without becoming mushy and they're crackly at the edges while still crisp-tender at the cores. Make sure your broccoli florets are thoroughly dried before cooking by taking them for a ride in a salad spinner. (Water will slow down the browning, resulting in florets that steam instead of char.) A topping of toasted nuts, sticky dates, bright lemon and bites of peppercorn adds complexity to this humble vegetable. Yield: 2 to 4 servings Total time: 30 minutes Ingredients: 4 tablespoons olive oil 1/2 cup raw assorted nuts and seeds, such as pecans, pepitas or cashews (or a combination), roughly chopped Kosher salt 2 teaspoons coarsely cracked black peppercorns 3 medjool dates, pitted and torn (or 1/3 cup dried fruit, chopped if large) 1 tablespoon freshly squeezed lemon juice 1 large head broccoli (about 1 1/2 pounds) Preparation: 1. To a medium skillet, add 2 tablespoons olive oil and the assorted nuts and seeds. Cook over medium heat, stirring frequently, until the nuts and seeds look golden and smell toasty, 3 to 5 minutes. 2. Season generously with salt, then add the pepper and dates. Cook, stirring frequently, until the dates are plump and the pepper is aromatic, about 1 minute. Remove from heat, stir in the lemon juice, and set aside. 3. Heat the broiler to high and place a rimmed sheet pan on the oven rack about 6 inches below the broiler. 4. Trim the dry end off the broccoli and peel the stem. Cut broccoli stem in half lengthwise, then pull it apart to break the head in half. Cut into individual florets, each with a long spear of stem attached. Wash broccoli, then dry thoroughly in a salad spinner. (If you don't have a salad spinner, bundle the broccoli in a large kitchen towel and spin it around outside.) 5. In a large mixing bowl, toss broccoli with the remaining 2 tablespoons olive oil, rubbing it well with your hands to coat evenly and thoroughly. Season with kosher salt. Arrange broccoli on the heated sheet pan, then broil until crisp-tender and charred in spots, 8 to 10 minutes. (Keep a close eye on it, as different broilers have different power levels.) 6. Transfer the broccoli to a platter, spoon over the nut and date mixture, and serve immediately. This article originally appeared in The New York Times.
New York Times
28-05-2025
- Health
- New York Times
A Clever One-Pot Salmon Dinner to Make Again and Again
Recipe development may be an art, but it takes a whole lot of science to get there — especially if you're looking for convenience, too. One-pan recipes are engineering conundrums: How do you use a single vessel to get a mix of ingredients with unlike cooking times on the table simultaneously and delectably? The math, the chemistry and the thermodynamics all have to come together. For the cook, a one-pan recipe should be adaptable, instinctive and consistent. To create one takes brain work, creativity and a dollop of moxie. Making full use of her background in food science, Yasmin Fahr crunches the numbers and nails the taste, as you can see for yourself in her ingenious one-pot miso-turmeric salmon with coconut rice. She builds the dish from the bottom of the pot up, starting by cooking the coconut rice, and next layering on spinach leaves, which act as a steamer basket to gently cook the fish. Finally, just before serving, a squeeze of lime brightens the whole thing. Once you've mastered the recipe's structure you can retool it however you want, swapping in chard, kale or lettuce for the spinach and other fish or tofu for the salmon. It's a marvel of engineering, one you can enjoy for dinner this very night. Featured Recipe View Recipe → Vegetable yakisoba: More one-pot brilliance can be found in Kay Chun's vegetable-packed Japanese noodle stir-fry, which has a glossy Worcestershire-ketchup-oyster sauce that's tangy-sweet and deeply complex. Easy chicken tacos: Boldly seasoned with hot sauce, onion powder and lime, boneless, skinless chicken thighs cook quickly and succulently in this 30-minute recipe by Kristina Felix. Piled into warm tortillas along with minced onion, cilantro and guacamole, this chicken makes for a weeknight recipe with panache for miles. Want all of The Times? Subscribe.
