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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
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
16-06-2025
- General
- New York Times
A Weeknight Spaghetti With Extra Oomph
When we moved in together 20 years ago, my husband brought with him boxes of books, crates of vinyl and a lone preserved lemon in a jar. Back then, preserved lemons were specialty items that were hard to find even in New York City. So he had made his own, and carefully ferried it from his bachelor fridge in Hell's Kitchen to our place in Brooklyn. I knew from the moment he unpacked it that he was definitely The One. These days you can find preserved lemons in large supermarkets and online. Nargisse Benkabbou puts the salty, fermented citrus to good use in her creamy tomato spaghetti. Seasoned with garlic and tomato paste and enriched with cream, it's a 25-minute crowd-pleaser with bright umami flavors. Could this dish be The One? There's only one way to find out. Featured Recipe View Recipe → Ginger chicken and rice soup with zucchini: The first zucchinis are hitting farmers' markets around the country. Early adopters can use them in Yossy Arefi's light and brothy soup, which is stained yellow by ground turmeric and infused with loads of fresh, zingy ginger. Yossy calls for brown rice, but white rice or even orzo will work just as well; just reduce the cooking time by about 10 minutes. Fideo verde seco (garlic shrimp and cilantro noodles): In this Mexican comfort food classic, thin noodles are toasted in olive oil until golden and nutty, then simmered in a jalapeño, cilantro and spinach salsa until they soften, absorbing all those herby, fresh flavors. Paola Briseño-González adds garlicky shrimp, avocado and crumbled cotija cheese to her version, making for a satisfying meal in shades of pink and green. Want all of The Times? Subscribe.
New York Times
22-05-2025
- Health
- New York Times
Do I Need to Refrigerate Ketchup? An A-to-Z Guide to Storing Condiments
Soy sauce? Peanut butter? Maple syrup? Settle some scores with this breakdown. Keep shelf-stable bottles tightly sealed in a cool, dark, dry cabinet — not over the stove — as light and heat will speed up oxidation. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. Published May 22, 2025 Updated May 22, 2025 You keep mustard in the fridge, but your partner (or roommate or dad) balks at the idea. Who's right? The fine print on the bottle, on nearly all of the bottles — 'refrigerate after opening' — isn't much help. Turns out, that urging is rarely about health risks and more about quality, said Abby Snyder, the associate professor of microbial food safety at Cornell University. Dressings separate, bright sauces darken and fiery flavors fade, given enough time. Spoilage microbes might even get a foothold, making condiments and other ingredients unpleasant but not unsafe to eat. All of these processes are slowed or even halted in the fridge, but they're already heavily inhibited by low levels of water (which bacteria need to survive) and high levels of their nemeses (salt, acid, sugar, active probiotic cultures or other preservatives). So do you even need to refrigerate? 'A good rule of thumb: If you bought it from the refrigerated section at the store, it should stay in the fridge at home,' said Carla Schwan, the director of the National Center for Home Food Preservation at the University of Georgia. For everything else, other than a handful of examples below, consider your lifestyle. 'If you use it often and it's shelf stable, keep it in the pantry or on the counter,' said Lisa Cheng Smith, the founder of the Taiwanese pantry shop Yun Hai. 'If you use it more rarely, put it in the fridge to make sure it stays in peak condition.' A few other tips for making your condiments last: Keep shelf-stable bottles tightly sealed in a cool, dark, dry cabinet — not over the stove — as light and heat will speed up oxidation. (If you live somewhere hot and humid, you might need to move through them faster or keep more in the fridge.) And always use a clean, dry spoon or knife — no fingers — to avoid planting bacteria or the moisture they crave. Below you'll find everything you need — informed by food safety microbiologists, fermentation experts and the manufacturers and purveyors themselves — to help you make the call on 22 common staples, and set any debates to rest. (Yes, you can move the peanut butter to the cabinet now.) Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. Butter is safe at room temperature, though the flavor will eventually go off, so it's best to leave out only what you'll go through within a day or two. Salted will taste fresh longer than unsalted. Kept in an airtight container, ghee — butter that has been simmered until its water evaporates — can keep for six months or longer at room temperature, said Angela Anandappa, a food microbiologist and the founding executive director and chief executive of the Alliance for Advanced Sanitation. With less-compact fat molecules for protection, whipped butters and plant-based butters are more defenseless and should stay refrigerated. Be sure to keep capers submerged in their brine. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. Capers are usually sold bobbing in brine or vinegar or packed in salt crystals to block bacterial growth. But, once opened, pop any jars that are packed in liquid into the fridge and keep them submerged in their brine to stave off oxidation. 'Brine is the lifeblood,' said Brandon Gross, the senior vice president of brand for Divina, adding that capers have specific floral and mustard flavors that are enhanced in the fridge. For dry-cured or salt-cured capers, Mr. Gross recommends storing them in an airtight container in the pantry, the same way you would dried fruit. The flavors of your favorite chile crisp will stay intact longer in the fridge. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. While chile crisp is inherently shelf-stable, as with any oil-based product, 'if you don't seal it properly or keep it in a dry, dark place, there is a higher likelihood of oxidation leading to rancidity,' said Jing Gao, the founder of Fly by Jing and author of 'The Book of Sichuan Chili Crisp.' She leaves her jars out, but admits that's a matter of speed: 'I go through jars pretty quickly.' Preservative and sodium levels may vary, Ms. Smith of Yun Hai noted. For low-salt, no-preservative chile crisps (or homemade), she prefers to store them in the fridge 'because it preserves all the delicate flavors captured in the oil for as long as possible.' Fish sauce may darken over time if stored at room temperature. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. Typically made from tiny fish like anchovies that have been salted and fermented, then pressed, fish sauce is salty enough to stay safe at room temperature after opening. But after a long stretch, 'you may notice the color getting darker and the flavors more muted,' said Tiffany Pham, the chief flavor officer at the fish sauce producer Red Boat. Ms. Pham recommends moving fish sauce to the fridge if you aren't likely to use it within a year. 'In our Vietnamese household, it's a daily use so we keep ours in the pantry, like our moms did,' said Danny Tran, a co-founder of Son Fish Sauce. But even if your fish sauce eventually deepens in color, it isn't necessarily a bad thing. 'Many home cooks actually enjoy this richer, more intense umami flavor as it ages,' Mr. Tran said. 'Some even say it 'matures' like soy sauce or balsamic vinegar.' Keeping honey at room temperature helps it stay smooth and golden. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. So long as you don't let moisture in — a wet spoon, a loose lid in 90 percent humidity — honey will last virtually forever in the pantry, according to Timothy Jackson and Nicole Lindsey-Jackson, the executive directors of Detroit Hives. In fact, archaeologists have discovered well-preserved honey in Egyptian tombs that was most likely still safe to eat. 'Putting honey in the fridge actually makes it crystallize faster, turning it thick and grainy instead of smooth and golden,' Mr. Jackson and Ms. Lindsey-Jackson wrote in an email. If your honey does turn into sugar, Mike Kurtz, the founder of Mike's Hot Honey, recommends gently warming the bottle in a water bath until it's about 110 degrees Fahrenheit, or just leaving the bottle on a sunny windowsill. If you encounter bottles with added sugars or corn syrup, they should be used up more quickly. 'These don't have the same natural bombproof stability,' said Kirsten K. Shockey, an author of the cult cookbook 'Fermented Vegetables.' Different hot sauce styles require different storage. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. The hot sauce section is one of the few places you may not see a lot of labels with that familiar 'refrigerate after opening' suggestion, thanks to the high acidity of many brands. But it's worth checking, since there are as many hot sauce styles as there are fancy dog breeds. Vinegary types are fine at room temperature, but 'thick, pasty ones, less acidic ones or homemade hot sauces where the pH is unknown do best in the fridge,' said Julia Skinner, culinary educator and author of 'Our Fermented Lives.' For example, Tabasco, a vinegar-based hot sauce, will be just fine stored in a cool, dark pantry for at least five years after opening, according to Christian Brown, a sixth-generation family member who oversees strategic sourcing for the company. Storing it in the fridge, however, will slow discoloration. The carotenoids that give color to plants (including the red peppers in hot sauce) break down when exposed to oxygen (a.k.a. oxidation), which is why you might start to see the sauce in the top part of an open bottle darken if it's been sitting for a long time. To settle another debate: Yes, you should use a clean butter knife or spoon to scoop your jam. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. Sugar binds with water, hampering the growth of bacteria, molds and yeasts. But 'sugar is also what fuels microbes, so until you get to a place where the water is bound up, you have a party for the microbes,' Ms. Shockey said. With that in mind, all varieties of jams and jellies should be kept sealed in the fridge after opening and discarded if they start to taste boozy or show signs of mold, since its roots grow deeper than the fuzz on the surface. Sako Gordon, the owner of the jam business Ayako & Family, said her biggest tip for curbing bacterial growth in open jam jars is 'to try your best to avoid 'double dipping,' or cross contamination. If you can use a clean spoon in place of your butter knife to scoop out your jam,' she said, 'you'll prolong the freshness.' Even after opening, you can keep ketchup out. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. Bottles are left out at room temperature in diners, so they can stay out in your kitchen, too (especially if you go through as much as those restaurants do). The acidity in tomatoes makes ketchup shelf-stable, said Jennifer Sargent, the research and development culinary specialist at Conagra Brands, makers of Hunt's Ketchup. 'However,' she said, 'the flavor, quality and texture of your ketchup will deteriorate faster without refrigeration.' The official stance of the United States Department of Health and Human Services' FoodKeeper App — an oft-cited gold standard among food safety experts — is that shelf-stable commercial ketchup is safe when stored at room temperature after opening. Where you store kimchi depends on the flavors you're chasing. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. Like yogurt, sauerkraut and other lacto-fermented foods, kimchi is preserved by the hum of happy probiotic bacteria producing lactic acid, which creates a signature tang and wards off pathogens. Fridge temperatures slow down, but don't stop, fermentation. 'You can enjoy 'fresh' kimchi,' allowing it to continue fermenting slowly in the fridge as you eat it, said Lauryn Chun, the founder of Mother-in-Law's, a small-batch kimchi brand, and author of 'The Kimchi Cookbook.' 'Or if you'd like a more fermented taste right away and accelerated fermentation (more bubbly, almost carbonated fizz in your mouth that Koreans love in kimchi), leaving it overnight in ambient temperature is fine. There may be liquid overflow and big 'pop' overflow upon opening the lid.' If the kimchi comes in brine, be sure to keep it completely submerged so microbes don't find a safe place to land. Small jars fit neatly in the refrigerator. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. Unlike honey, pure maple syrup needs to be stored in the refrigerator, or it will eventually start to ferment or grow mold. If you don't have room in the fridge for a big jug, consider the freezer. 'Syrup that has been stored in the freezer will never change flavor or color,' said Cecile Branon of Branon Family Maple Orchards. 'It gets deliciously thick.' Keep a smaller amount in the fridge (starting with a clean, dry glass bottle) and refill as needed, letting the freezer jug sit out for 10 to 15 minutes to thin out before pouring it in. If your jug was left out at room temperature and starts to swell or tastes boozy, sour or bubbly, it's fermenting, and Ms. Branon recommends discarding it. 'It likely won't make you sick as it is becoming a maple wine or vinegar. It may not be tasty, though,' Ms. Shockey said. At any signs of mold it should go, especially if you have a mold allergy. You can keep mayo at room temperature, but you may not want to. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. Brace yourself: 'Shelf-stable commercial mayonnaise is safe when stored at room temperature after opening,' the Health and Human Services Department advises, giving us three to six months to leave it in the pantry. (The same is not true of the homemade kind, which typically contains raw eggs and should be refrigerated promptly.) However, there are other reasons beyond lingering doubt that you'd want to keep it colder. It can be hard to control room temperature, which means mayo can get too warm and its emulsification can break down. That means it can get too loose or even separate and get an unpleasant oiliness, said Jessie YuChen, a coauthor and the recipe developer of the coming cookbook 'For the Love of Kewpie.' They also caution against freezing mayo, intentionally or accidentally, which might happen by storing it in a fridge that's too cold, especially toward the back. When the water in mayo freezes, it forms ice crystals which disrupt the emulsion, separating the oil and egg yolk. Tucking your jar into the more temperate fridge door should prevent this. Where you find your miso in the store determines where you should keep it. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. You'll find unpasteurized miso — made from salted and fermented soybeans, rice, barley, or other ingredients — in the refrigerated section to keep it alive. 'Miso makers intentionally choose a specific state of maturation, similar to an aged cheese or wine,' Eleana Hsu and Kevin Gondo from Shared Cultures, a producer of miso and other umami seasonings, wrote in an email. Keeping living miso in the fridge slows down microbial activity and pauses the flavor in that state. If your miso was sold at room temperature or says it doesn't require refrigeration, it's been pasteurized. It won't contain active probiotics and can be stored at room temperature, according to Rich Shih, a mold-based fermentation educator and a coauthor of the cookbook 'Koji Alchemy,' but the fridge will help it hang onto its flavor. Pasteurized or not, the salt content will help ward off pathogens, similar to soy sauce, though the exposed surface of miso is more vulnerable to contamination. Cover it with the paper included by the manufacturer or plastic wrap and 'sprinkle a little salt on top of the miso for added insurance,' Mr. Shih said. If you have a lot of different types of mustard, refrigerate them all. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. 'Thanks to the nature of the mustard seed — and ingredients like vinegar and salt — it's inherently stable,' said Brandon Collins, the mustard sommelier at Maille, the condiment brand. 'It's antibacterial, so nothing can really grow in it.' That said, Mr. Collins explained: 'Mustard's heat comes from when water activates its natural defense mechanisms. Keeping it in the fridge slows that reaction down,' preserving the spice. So, if you go through mustard quickly, feel free to keep it out. 'If you're going to enjoy it slowly — or if you've got 100 different mustards on hand,' he said, 'then into the fridge it goes.' Be sure to tighten the lids of oil bottles between uses. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. Broadly speaking, refined oils will have a longer shelf life than unrefined, according to Dr. Anandappa, but all will oxidize more quickly in bright light, heat and open air. So tuck oils away in a dark pantry and tighten those lids. Bonus points for metal or dark glass bottles over clear glass or plastic. In homes where temperatures get above 77 degrees Fahrenheit, Takehiro Wada, the fifth-generation chief executive of the sesame producer Wadaman, recommends refrigerating sesame oil. If the oil becomes cloudy in the fridge, just let it stand at room temperature for a few minutes. 'It will quickly return to a liquid state,' Mr. Wada said. The fridge also isn't a bad idea for infrequent users. 'If you leave oils too long in the pantry, they will eventually go rancid and get that paint chip flavor,' Ms. Smith said. There's no real contest here: keep these bottles in the fridge. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. The original oyster sauce was made — accidentally — when Lee Kum Sheung, the founder of Lee Kum Kee, boiled oyster broth down to a concentrated umami slurry. 'Now, it is often thickened with cornstarch,' Ms. Shockey said, 'which changes the nature of the sauce,' diluting the protective powers of salt and acid. 'I definitely refrigerate it,' said the Chinese culinary expert and cookbook author Grace Young, who favors the brand Megachef. (Directives from other brands like Lee Kum Kee and Kikkoman agree.) Stir natural peanut butters well before refrigerating them. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. Both natural and no-stir styles of peanut butter are inherently low in moisture and can be stored in the pantry for a good three months after opening, according to the National Peanut Board. After that, move them to the fridge. If they've been sitting longer and the butter smells or tastes off, get rid of it. Natural-style peanut butters don't have hydrogenated oils or other stabilizers, so over time the oil will float to the top and can be tricky to stir back in. Keeping them in the fridge after a good stir will slow this separation. In the pantry, periodically flipping the jar to store upside down (and back) will help the oil gently reincorporate. Or less gently, just make some strategic stabs and swipes with a table knife. Keeping pickles chilled also preserves their crunch. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. Pickles are how generations have put cucumbers and other fresh vegetables on pause — but it's only a pause. While experts generally recommend storing opened jars in the refrigerator, 'for fermented pickles (think full sours and half sours) you technically can store these on the counter, though your half sours will become full sours if you do,' Ms. Skinner said. Like all pickles, 'keep them completely submerged in brine to prevent pathogen growth and note that fermented cucumbers can get mushy very easily, especially in hot weather.' With varying acidity and salt levels for different styles, popping jars in the fridge errs on the side of caution (and will keep them crunchier, too). Freezing homemade salsas is a great way to preserve their flavor and texture. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. Fresh salsa is easy. If you made it yourself or bought it chilled at the grocery store, keep it in the fridge. Rick A. Martínez, the author of 'Salsa Daddy' (who also develops recipes for NYT Cooking), recommends eating it within four days or freezing it in an airtight container. 'By freezing, you will lock the flavor and color, and the salsa will remain fresh tasting for up to six months.' Chopped salsas like pico de gallo should be blended first to sidestep the slumpy texture of frozen-then-thawed raw vegetables. Blend on medium-low speed, 'no higher or you will incorporate air and activate the pectin and make a salsa jelly,' Mr. Martínez said. Shelf-stable salsa from the grocery store aisle is trickier: It's theoretically processed to be safe in the pantry after opening, according to the Health and Human Services Department. Food safety and fermentation experts are more cautious, since salsas have some of the acidity of ketchup, but more moisture for microbes to latch onto. To keep either type at its brightest, store in the fridge after opening and serve on an ice pack during hotter months, recommends a representative from Teresa's Gourmet Foods, which makes fresh and shelf-stable salsas. Some varieties of soy sauce are fine in the pantry. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. Soy sauce has enough salt that harmful microbes can't take hold, and most commercial types are pasteurized for added shelf stability. 'However, if you buy artisan or higher-end soy sauce' that's been traditionally fermented, 'keep it in the fridge to retain its nuanced flavor,' said Kenji Morimoto, a chef and the author of the coming cookbook 'Ferment.' Low-sodium varieties benefit from the extra protection of the fridge, too. Mr. Shih agrees, but notes that even small-batch soy sauces won't change quickly, unless the conditions are extreme. 'Don't freak out if you leave a bottle out overnight,' Mr. Shih said. Turn the jar upside down to prevent the solids from settling at the bottom. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. Made from ground sesame seeds (and typically nothing else), tahini is low-moisture and safe to store at room temperature after opening. 'Pantry storage gives you an easier-to-mix texture, ideal for drizzling, dressings and sauces,' said Amy Zitelman, the chief executive and a founder of the tahini producer Soom Foods. For easier stirring, she recommends keeping the jar upside-down to counteract the solids settling into the bottom, which can happen more quickly at room temperature. When tahini is chilled, it thickens to a nut-buttery paste. 'If you store it in the fridge and want it thinner for a recipe, just stir some ice-cold water into your bowl of tahini (not the jar!),' Ms. Zitelman said. (As with other condiments, introducing water will invite other forms of life to grow.) The tahini may seize up at first — just keep whisking in a little water at a time until it smooths out. Vinegars can, in fact, develop off flavors. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. While vinegar is a pantry staple and the stuff many things are preserved in (see: pickles, capers, hot sauce), it's not invincible. You'll want to keep it away from heat, sunlight, air and moisture. 'In other words, not next to or above your stovetop as many people do,' said Michael Harlan Turkell, the author of the cookbook 'Acid Trip: Travels in the World of Vinegar.' Rarely, some lower-acid or unpasteurized vinegars will have labels recommending storing in the fridge. Mr. Turkell said the same advice would apply for any bottles that are cloudy or have a lot of particulates, which can age too quickly and develop off flavors. Mr. Turkell's rule of thumb: If it doesn't smell like acetic acid — the powerful main component of vinegar — don't use it. 'Put the bottle down,' he said, 'because if acetic acid isn't in the forefront, it isn't vinegar anymore.' The vinegar and salt in Worcestershire help preserve it. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. Both traditional and vegan brands are vinegar-based and amply salted, so they're considered safe at room temperature after opening. However, if Worcestershire doesn't move quickly in your household, the flavors will diminish faster in the pantry than at cooler temperatures. 'If you do choose to store open bottles at room temp, I'd say get a smaller size bottle and keep it in a cool, dark place,' said Hadar Cohen Aviram, an executive chef at McCormick & Company, which makes French's Worcestershire. And if you're shaking it into meatballs and loaves, make sure to wash your hands well before grabbing the bottle. 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
10-05-2025
- General
- New York Times
Ina Garten's Perfect Roast Chicken
I usually use this space to provide helpful information, important context or a back story for a recipe. But in this case, for Ina Garten's perfect roast chicken, I don't think you need any of that. It's Ina Garten. It's a roast chicken. It's perfect. Preheat the oven to 425 degrees, and off you go. Featured Recipe View Recipe → French lentil salad: This bright, mustardy lentil salad from Lisa Donovan would be wonderful on its own, a showcase for whatever you've brought home from the market (radicchio, carrots, lots of herbs). But you could also assemble it while the above chicken is roasting, and then you have a fantastically Frenchy meal I think Ina would approve of. Slow cooker Tajín chicken and peppers: Hear me out: Now is the time to build a collection of slow- and pressure-cooker recipes you love so you can lean on them in the dead of summer, when it's too hot to use your stove or oven. This new Sarah DiGregorio recipe would be an excellent anchor for taco night. Tortellini pasta salad: This Ali Slagle recipe is for anyone who's ever eaten an Italian sub and wished it was a salad. With cheese tortellini. Lower-alcohol dirty martini: For Mother's Day dinner, from Rebekah Peppler, because Mom loves dirty martinis, but does not love hangovers. Giant strawberry turnover: For Mother's Day brunch, from Yossy Arefi, because Mom loves fruit-filled flaky pastries but does not love how most of the time they're not in giant, shareable form.
