Latest news with #AlexaWeibel
New York Times
6 days ago
- Lifestyle
- New York Times
A Very Tomatoey Skillet Chicken Dinner
Good morning! Today we have for you: A summery skillet chicken dinner Alexa Weibel's five-star, one-pot zucchini-basil pasta Plus, a thicker, fluffier tzatziki for all your spreading and dipping needs A very tomatoey skillet chicken dinner By Melissa Clark I'm back from vacation, soaked in sunshine and having eaten so much superfresh seafood that I can now breathe comfortably underwater. But while I'll miss the sublime vistas of mountains and coast, I'm glad to be back at my own stove. I'm excited for August's bounty of fruits and vegetables, which, to be honest, were a bit scarce on my trip. I didn't even bother to unpack before speeding off to the farmers' market to stock up on so many tomatoes, cucumbers, greens and zucchini. Maybe even too many. Now then, what shall I do with all of it? After 10 fishy days, I'm definitely ready for a little chicken. Yasmin Fahr has me covered with her new recipe for Dijon chicken with tomatoes and scallions. In this one-pot wonder, she melts tomatoes and scallions in the savory pan juices alongside quick-cooking boneless chicken thighs. Spiked with mustard, white wine and plenty of herbs, it's both bright and meaty, with vegetables galore. Add a slice of chewy country bread and rejoice in peak summer. It's almost a vacation in a pot. Featured Recipe View Recipe → Tangy tzatziki: Eric 'Cool as a Cucumber' Kim's tzatziki is thicker and fluffier than other versions, because he drains the liquid from both the yogurt and the shredded cucumbers before mixing them together. It's also slightly milder. Soaking the garlic in vinegar mellows its pungency, adding a gentle kiss rather than an intense punch. Spread it on sliced tomatoes alongside warm pita bread for a light summer lunch. Want all of The Times? Subscribe.
New York Times
08-07-2025
- General
- New York Times
I Can't — and Won't — Stop Making These Recipes
Hi, everyone! Mia here, filling in for Emily. Always a pleasure. I tried to come up with a fun theme for this newsletter — recipes that use only one pan, recipes that put a dent in your canned bean stockpile, hot honey recipes. But that just led me to thinking about the recipes that, well, I can't stop thinking about. The recipes on repeat in my brain and on my table. So that's what we have today! Below are five dishes that I can't — and won't — stop making. They come together quickly and easily, of course, and take advantage of the wonderful produce that's swinging into season. And since I've made them all multiple times, I've shared different tweaks and substitutions I've made in case they're helpful (or, I hope, inspiring). Oh boy. I have made these so many times since we published the recipe — Alexa Weibel's ode to the Taco Bell Crunchwrap Supreme — and each time I tailor them to what I have on hand. Some combinations: canned pinto beans, leftover rice and avocado; scrambled eggs, sliced tomatoes and pickled jalapeños (this is called a 'brunchwrap'); taco-seasoned ground chicken, shredded Cheddar and crushed Corn Nuts. Get yourself some tostadas and the biggest flour tortillas you can find, and go wild. View this recipe. Want all of The Times? Subscribe.
New York Times
27-02-2025
- Lifestyle
- New York Times
Crispy Rice, Twice as Nice
Every refrigerator has furniture. You know, the items that are virtually always there, fixtures of the 40-degree landscape that you may take for granted. In mine, it's eggs — or was eggs, in any case — over in the left corner of the top shelf; the Persian cucumbers in the crisper; the Mason jar of herbs in water on the right side of the bottom shelf; and the quart container of leftover rice smack in the middle of it all. Sometimes the rice is plain; sometimes it's seasoned with salted butter and thinly sliced scallions. But it is always there, waiting for me, like a sofa in the living room. What is not part of my wider kitchen landscape, however, is a microwave. But like any scrappy New Yorker maneuvering about her tiny kitchen, I find a way. And that way is crispy rice. Crispy rice — or leftover rice that is cooked again in fat until it's singed and crunchy, yet still soft and chewy in spots — can add pops of texture to salads in lieu of croutons or nuts. My platonic ideal looks a lot like Alexa Weibel's crispy rice salad with halloumi and ginger-lime vinaigrette: crispy rice stained marigold by turmeric, pickly red onion, squeaky cheese, baby greens (or better yet, arugula) and plenty of acid. View this recipe. It is easy to make this dish vegan: 'If you don't eat dairy, sliced or chopped avocado is a suitable substitute for the halloumi,' Alexa writes. 'It's not quite as textural, but it will provide great richness and heft to the salad.' I'd even add in some seared tofu in addition to avocado, if you go that route, to add some protein to the mix. Want all of The Times? Subscribe.
New York Times
14-02-2025
- Lifestyle
- New York Times
Steak au Poivre for Two? Don't Mind if I Do.
Good morning, and Happy Valentine's Day. It's a night for awkward moments in public spaces, fumblingly shared entrees, Champagne that's not as good as you imagined it would be, with cold, chocolate-covered strawberries for dessert. Or is that just me? I've never liked performative restaurant meals. I don't want to celebrate romance at a two-top at the one place I was able to get a reservation (at the last minute!) and to depend on others for the success of the meal. One exhausted line cook, one overstretched server, one bad song on a playlist and now I'm in a beef with my wife? I don't do well on that sort of stage. Instead: home cooking. A controlled environment. A meal I know I can serve to smiles over candlelight. Steak au poivre (above)! Alexa Weibel's recipe is a stunner, using one large, super-marbled rib-eye steak to deliver an incredible dish of crusty, seared and peppery beef in a pan sauce rich with brandy and heavy cream. Lex makes like a chef and fans thick slices of the steak out over the sauce instead of napping the meat with it, which somehow makes everything look more lavish. Featured Recipe View Recipe → Want all of The Times? Subscribe.
New York Times
13-02-2025
- Lifestyle
- New York Times
May Arugula Always Find Me
Happy Valentine's Eve. It's time to tell you about my situationship. We've been on and off for years. There was a time when I couldn't get enough of their fresh, edgy nature. Every room they entered grew brighter, so I'd include them wherever I could, bring them up to whoever would listen. And then, one day, I grew, well, bored with their antics. They seemed more cutting than fresh, more bitter than edgy. We grew apart. But, with time and distance, the hard edges of resentment soften into apathy, and then further still into a nostalgic fondness. So when you finally run into them in the grocery store — and run into them you will — you can recall only the reasons you were obsessed with them in the first place. So anyway, I'm back with arugula in a big way. Its peppery leaves add unmistakable verve to simple salads, grain bowls, pastas and so much more. In Melissa Clark's roasted cauliflower and arugula salad, they mellow ever so gently against a mixture of slightly cooled florets, pickly red onions and golden raisins, and robust capers and cumin seeds. (For a version with just a tad more heft to it, look to Alexa Weibel's roasted cauliflower salad, with chunks of halloumi and avocado.) View this recipe. Arugula is especially lovely when wilted by the warmth of fresh-from-the-pot pasta, but why not pulverize it into something unrecognizable, but no less delicious, like arugula pesto? Yotam Ottolenghi dresses short twirled noodles and cannellini beans in such a zippy sauce, and then showers it all with grated halloumi for an unexpected but delightfully tangy finish. Want all of The Times? Subscribe.
