Latest news with #recipes
New York Times
a day ago
- Entertainment
- New York Times
Summer Veggie Bingo!
I have to say, despite summer's relaxed reputation, this season has been anything but. Maybe you're shuffling the kids to art camp or swim lessons, planning an unruly family reunion, or trying to manage a calendar of competing birthday parties (Leos, am I right?). But eventually, all that summer fun can start to feel like a chore, and the actual chores start to feel like punishment. I refuse to let cooking feel like more work. So we're game-ifying dinner. You've heard of Wordle and Strands. Now allow me to introduce you to … Summer Veggie Bingo. Each week, for the next three weeks, I'm going to send you a little summer bingo card so we can all have a bit more fun with the season's best produce. Roasted Corn and Tomato Pie | Spicy Corn and Coconut Soup | Cold Sesame Noodles With Cucumber, Corn and Basil | Charred Corn and Chickpea Salad With Lime Crema | Elotes | Halloumi With Corn, Cherry Tomatoes and Basil | Corn and Miso Pasta Salad | Grilled Corn Panzanella | Fresh Corn Pancakes With Blueberry Sauce Cook your favorite row of three to eat especially well, cook all nine to show off (Leos, am I right?) or cook none at all and wait for the next card. Will it be eggplant? Or zucchini? There is but one way to find out. Our first card is sweet, sweet corn. I've got my eye on the vertical row on the right, starting with Hetty Lui McKinnon's cold sesame noodles with cucumber, corn and basil to offset the July heat, that Stevie Wonder muse. You need only three ingredients for the nutty dressing: Chinese or Japanese sesame paste (or tahini), sesame oil and chile crisp. Mix those with a little water, and you're already halfway to dinner. Want all of The Times? Subscribe.
News24
a day ago
- Lifestyle
- News24
Five homemade burgers to bookmark for the weekend
Home / Drum Magazine Why not change things up this weekend? Instead of reaching for your go-to delivery app to order takeaways, dive into the art of crafting your own at home with these five delicious burger recipes. Griddle-bun chicken burger Best pork burgers + bacon-and-onion relish HOME Magazine Chickpea and baby marrow burgers HOME Magazine The ultimate beef burgers Juicy pulled pork & coleslaw burgers
Yahoo
2 days ago
- Entertainment
- Yahoo
I Tested Three Celebrity Chefs' Scrambled Egg Methods—This Was The Clear Winner
As the developer of Delish's best diner-style scrambled eggs, I set out to find the best way to make soft scrambled eggs. I cooked through recipes by three celebrity chefs to find my favorite technique. I evaluated each recipe based on the taste and texture of the finished eggs, as well as the ease of making them. I'll be honest: I may have perfected my favorite technique for fluffy diner-style eggs, but I'm a novice when it comes to the art of the soft scramble. In search of the ultimate technique, I turned to the experts: celebrity chefs known for their cooking prowess—and in some cases, their expertise with eggs. I cooked and tasted recipes from three celebrity chefs: Gordon Ramsay, Ina Garten, and Bobby Flay. I evaluated each recipe based on the flavor and texture of the finished eggs, as well as my experience making them. Here's what I learned, and which celebrity's eggs I would make again and again. Method #1: Gordon Ramsay Gordon Ramsay's soft scrambled eggs are practically in the culinary hall of fame, so naturally, I started there. His technique, which is actually a classical French method called oeufs brouillés, begins with cracking eggs into a pot, not a pan, adding a tablespoon of butter, and placing the pot over high heat. Ramsay cooks the eggs, stirring constantly, for 30 seconds, then takes them off the heat, still stirring, for 10 seconds, and repeats this pattern for 3 minutes more. Right at the end, he stirs in a little crème fraiche and seasons with salt. I'll admit that this process felt a little frantic for me. The short, timed intervals and use of high heat, combined with constant stirring, made me feel like I was on a wild hamster wheel of egg scrambling insanity. At the end of the time, I was concerned that the eggs were still too underdone to come off the heat, but I trusted the process and pulled them off as instructed. Indeed, they were perfectly cooked, with a silky texture and rich flavor. I was slightly stunned at how wonderful they were. I would have eaten the whole plate, but I had two more methods to test. Method #2: Ina Garten Ina's approach couldn't be more different. She starts by whisking eggs and half-and-half in a bowl with salt and pepper, then heating butter in a 10-inch pan on low heat until the butter is almost melted. Then the eggs go in and sit undisturbed until they start to cook on the bottom, which, as she notes, can take 3-5 minutes. Garten then uses a rubber spatula to scrape the cooked egg off the bottom of the pan and fold it into the uncooked egg on top. As the eggs start to get "custardy," she stirs more rapidly. While she doesn't give precise timings for when the eggs are done, she says they should come off the heat before they're fully cooked. She then whisks in cold butter to stop the cooking process. The recipe I was following recommended truffle butter, but in an effort to keep all the tests comparable to one another, I stuck with regular butter. I found Garten's eggs to be less rich and silky when compared to Ramsay's. I also noticed small firm bits of egg interspersed among the more custardy texture of the rest. I'm guessing this was from the eggs that were set on the bottom of the pan at the beginning. Overall, I wasn't a fan of that mix of textures. I also didn't like this process as much—letting the eggs hang out on low heat while I stood and waited for the perfect moment to start stirring drove me a little crazy. I found myself second-guessing when to start stirring—and when to take the eggs off the heat. Method #3: Bobby Flay Bobby Flay's technique is arguably the most straightforward, although it's not without its quirks. He adds butter and crème fraiche to a cold pan, then whisks eggs and black pepper together in a bowl before pouring them over the dairy in the still-cold pan. He then puts the pan over medium-low heat and stirs constantly until the eggs are "three-quarters" of the way cooked before turning off the heat. He also waits to salt the eggs until this point, claiming that this makes them more silky and smooth. I have to admit it felt a little strange stirring eggs with lumps of unmelted butter and crème fraiche floating in them. I couldn't help but feel that they were interfering with the evenness of the cooking, and I was also wondering if they'd distribute evenly among all the eggs by the time the eggs were cooked. When it came to the finished eggs, the texture of Flay's was similar to Garten's, but without those firmer bits of egg that Ina's had. They were custardy but not as creamy or silky as Ramsay's—and honestly, even though this recipe used more crème fraiche, I couldn't really taste it. I'm guessing this was because the flavor was diminished by the cooking process. Which Celebrity Chef's Scrambled Egg Method Is Best? Gordon Ramsay's eggs are in the culinary hall of fame for a reason. I wasn't totally sold before I made them, but I'll now admit they're worth every bit of their hype. Between that slight tang of the crème fraiche and the rich, silky texture that was just a cut above the other two, they won without question. I even found that, when all was said and done, I actually preferred the energetic cooking method to the slower processes used by Bobby and Ina. That might say more about me than it does that specific technique—but I'll let you be the judge there. You Might Also Like Insanely Easy Weeknight Dinners To Try This Week 29 Insanely Delicious Vodka Cocktails Solve the daily Crossword
New York Times
2 days ago
- General
- New York Times
4 Rules for Better Burgers
The cookbook author Kenji López-Alt knows burgers inside and out. Here are his nonnegotiable rules for success. One tip: Cooking thinner burgers largely on one side helps with their browning and flavor. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Published July 23, 2025 Updated July 23, 2025 As a professional chef, food writer and cookbook author, I've spent the last two decades of my career rigorously researching and testing recipes, techniques and widely accepted kitchen wisdom to fire out the whys of cooking. Over this time, I've operated multiple burger joints and even wrote a monthly column for Serious Eats called the Burger Lab, in which I isolated and tested every possible variable that can affect the flavor and texture of a burger. You know what I found? With good seasoning, a nice hot fire and a well-dressed bun, even a frozen precooked burger patty can end up tasting decent. But that doesn't mean you can't aim for something better. By The New York Times Cooking Here are the most important tips I've found for optimizing your burger experience, whether in the backyard or the kitchen. Working ground beef too much can cause it to become dense. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Ground beef is an amalgamation of proteins, fat and water: The more you work or knead it, the more those proteins tend to bond, forming a protein matrix that adds chewiness and structure. In bread, this can be a good thing, but with burgers, overhandling can create an unwanted dense texture. (Incorporating extenders, like eggs or breadcrumbs, or extra seasoning, like onions and herbs, also forces you to overwork the meat and distract from the beef flavor, so skip it.) Salting the outside of your patties keeps their texture lose and tender. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Salt breaks down muscle proteins and helps them to link up more easily. This is a good thing in sausages, which should have a firm texture, but with burgers, you want looseness. A burger should be tender, with plenty of pockets for juices and rendered fat to collect. Seasoning only their exteriors ensures optimal texture and gives your burgers a nice salty crust to bite into. Browning your patties deeply maximizes flavor. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Whether you're making a big burger on the grill or a crisp-edged smash burger on a griddle, browning is flavor, and high heat is key. For thicker grilled or griddled burgers, wait until your pan or grill is hot before adding the patties, and cook them until they're well browned on both sides. For thinner patties or smash burgers, I let them spend most of their time on their first side, so they cook almost all the way through and develop a deep brown crust, before flipping and cooking the second side for just a moment. This maximizes flavor while maintaining juiciness. Preparing your buns ahead of time lets you get to eating so much faster. Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Don't let your patties sit around on the cutting board (or worse, a steam table). Burgers are at their best fresh from the fire, before any juices have had a chance to drip out. Instead, make sure your buns are toasted to minimize time between cooking and scarfing. 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 .
The Guardian
3 days ago
- General
- The Guardian
200,000 eggs cracked and counting - the Guardian celebrates one year of the Feast app
To celebrate one year of the Feast app, the Guardian has compiled some of the best stats that reveal how users have been cooking their way through its delicious recipe collection. Over the last year alone, Feast app users have rustled up recipes with almost 200,000 eggs, 43,000 aubergines (eggplants), and an incredible 12 tonnes of flour, as they set about exploring the 6,000 plus carefully curated recipes now available in the app from 150 chefs (with those stats growing every day). Built on decades of the Guardian's well-loved food journalism, there's a fresh collection of seasonal and trending dishes to discover each day, tailored to suit all moods and occasions. It features both brand new recipes, as well as favourites from the Guardian's rich 30,000 archive. Loved worldwide, the top cooked recipe per country includes: UK and Australia: Tomato and aubergine one-pot baked pasta Germany: Perfect pasta primavera Greece: Perfect chicken pie Mexico: Peanut butter ramen Netherlands: Lebanese moussaka with five-garlic-clove sauce Singapore: Sausage ragu lasagne South Africa: Adas bil hamoud (sour lentil soup) Taiwan: Banana upside down bread USA: Spiced roast carrots with feta, dates, bulgur and beans Top recipes being cooked in the UK this summer All-time favourite chopped salad with honey dressing No-cook salad with tomatoes, chickpeas and rose harissa Courgette pappardelle with feta and lemon Dahi murg – yoghurt chicken curry Baked salmon with miso and lime Global cuisines Top searched ingredients searched worldwide include chicken, cauliflower, aubergine, salmon and courgette And the most popular cuisines that users enjoy cooking are Italian, Indian, British, Middle-Eastern and Spanish. The ultimate kitchen companion With around 100 new recipes added each month, it's no surprise that 76% of Feast users turn to the app for cooking inspiration and to explore new cuisines For busy weeknights, 38% rely on Feast to help plan simple, quick and healthy weeknight meals including one-pot dishes and tray bakes. A subscriber only product, Feast is a key part of the Guardian's strategy to increase its digital and global presence. Rated highly in the Apple and Android app stores, Feast's first year has been a hit, earning praise for the broad range of recipes available, acting as a source of inspiration and its ease of use. Coming soon As Feast enters its second year, some exciting new features will further enhance the way people cook and plan meals. One of the most requested features, personalised collections, will soon allow users to organise their favourite recipes within the 'My Feast' tab by theme, cuisine and occasion. Another new feature will help with shopping lists, making life easier by gathering ingredients from multiple recipes into one single digital list for either in-store or online shopping. Tim Lusher, head of food, Guardian News & Media, says: 'I have loved learning how people have been using Feast over the last year. Everyday we are adding new dishes to the app to suit every taste. Whether it's discovering new global cuisines, planning easy weeknight dishes or revisiting Guardian recipe favourites, our aim has always been to inspire confidence and creativity at home and we're just getting started.' Liz Wynn, chief supporter officer, Guardian Media Group, says: 'A truly global product, Feast is a celebration of everything our readers love about the Guardian's food journalism - creativity, diversity and a real passion for cooking. I'm pleased to see that in just one year, the app has become a trusted companion in kitchens around the world. It's a powerful reminder of the impact great content can have, and we're excited to keep evolving the experience for our global community of home cooks.' In the UK alone, the Guardian reaches almost 9m (41%) foodies a month, more than any other quality newsbrand (source: PAMCo H2 2024/ TGI Sept 2024 Multibasing). The Feast app extends from the Guardian's award-winning and influential weekly 24-page Feast magazine. Found in the Guardian print edition every Saturday, each issue is packed with beautiful photography and diverse, delicious recipes. In addition to the Feast app, the Guardian's food-loving audience can also enjoy: Recipes continue to be regularly published on Subscribers to the Feast app will receive a more premium user experience as it's much easier to search, filter, save and customise recipes, alongside new and unique features. Comfort Eating with Grace Dent: a huge success for the Guardian, the hit interview show is now in its tenth series. So far, celebrity guests, including Lulu, Nadiya Hussain, Katie Price and David Baddiel have opened their cupboard doors to reveal their favourite foods. The Guardian's Feast newsletter: foodies can sign-up for a weekly email curated by expert chefs like Itamar Srulovich, Felicity Cloake, Georgina Hayden and Rachel Roddy, featuring the latest recipes and seasonal eating ideas. Interviews to discuss the Feast app are available with Liz Wynn, chief supporter officer. Please contact [ENDS] About Guardian Media Group Guardian Media Group is amongst the world's leading media organisations. Its core business is Guardian News & Media (GNM), publisher of one of the largest English-speaking quality news websites in the world. In the UK, Guardian Media Group publishes the Guardian newspaper six days a week, first published in 1821. Since launching its US and Australian digital editions in 2011 and 2013, respectively, traffic from outside of the UK now represents around two-thirds of the Guardian's total digital audience. The Guardian also has an international digital edition and a new European edition that launched in 2023, with an expanded network of more than 20 European correspondents, editors and reporters.
