Latest news with #CybelleTondu
New York Times
19 hours ago
- Lifestyle
- New York Times
I Didn't Think French Toast Could Get Any Better, but Here We Are
A nice thing I do for myself is, whenever it's available, I pick up a loaf of shokupan from my local bakery. Everything about shokupan is pleasing — its plushiness, neat cubic shape, buttery aroma and fawn color. It's my favorite landing pad for all sorts of sandwiches, sandos and toasts, though I'm perfectly happy munching on a soft square, plain and unadorned, with a milky afternoon tea. You don't need shokupan to make Cybelle Tondu's Hong Kong-style French toast (any white sandwich or brioche-style loaf will do) but it's a great excuse to seek it out. Likewise, you don't need peanut butter for the filling, and could swipe your slices instead with marmalade, chocolate-hazelnut spread, a different nut butter or (ohh) kaya. The formula here — custard-dunked, shallow-fried bread holding an oozing filling and topped with a sigh of butter and sweetened condensed milk — sets you up for delicious success. It's a very nice thing for a weekend morning. Featured Recipe View Recipe → Cilantro-mint chicken lettuce wraps: How stunning are these vivid green wraps from Zainab Shah? Versatile, too: If you're not liking lettuce, you could tuck the tangy, herby chicken salad into sandwiches; if you're chickened out, the green chutney would be wonderful on kebabs and fritters. Shorbat adas bil hamod (lentil soup with greens): I once rented an Airbnb that came with the instructions to 'please water and eat the chard.' We ate a (literal) bunch of it every day. I wish I'd had this easy, healthy recipe from Noor Murad, which turns one pound of those tender, leafy greens into a sustaining, lemony soup. Crispy tofu tacos: Alexa Weibel doesn't exclusively develop vegetarian and vegan recipes, but her vegetarian and vegan recipes are so, so good. (You've met the Beans, yes?) These assertively seasoned, umami-full tofu tacos already have five stars. 'It was so delicious I ate one pan all by myself' writes Julia, a reader. Our Cookie Week king Vaughn Vreeland has written — wait for it — 'Cookies,' a cookbook full of brilliant recipes for anytime treats. You can preorder your copy here, and make a batch of his five-star chewy brownie cookies as a preview of all the goodness coming your way.
New York Times
14-05-2025
- General
- New York Times
Spring Comes for the Cutlets
My devotion to asparagus is no secret to anyone who reads these missives. But I don't think I've spilled quite as much ink on my other favorite spring fling: fresh green peas. True, the frozen ones are easy to find and even easier to use; just pour them in the pan, no shucking required. Fresh green peas, however, eaten straight from the pod or gently stewed in butter until they just soften, are peerlessly crisp-tender, earthy and sugar sweet. I'm counting the days until the first ones appear at my local greenmarket in about a month. For now, though, I'll happily break out a bag of the frozen ones to make Cybelle Tondu's chicken with tender lettuce, peas and prosciutto. Cybelle sears chicken cutlets on one side only, giving them a nicely caramelized crust, then flips them briefly to finish the cooking, keeping the meat juicy inside. While the cutlets rest, she adds a little butter to the pan drippings to sauté shallots, lettuce, prosciutto and peas to serve alongside. It's a vivacious springtime take on the usual chicken breast dinner. Featured Recipe View Recipe → Pesce all'acqua pazza (fish in crazy water): Ali Slagle adapts Marcella Hazan's traditional Neapolitan recipe for fish fillets lightly poached in a tomato broth spiked with chile flakes, fennel and garlic. And speaking of Marcella, check out Pete Wells on the new documentary about her. Pete writes that for him, as with many Americans who love to cook Italian food, her distinctive (and somewhat bossy) tone has left a permanent impression: 'That voice — brusque, solidly accented, cured in cigarette smoke, marinated in Jack Daniels — comes to me all the time. Seeing cold pasta at a deli, I'll hear her saying, 'If I had invented pasta salads I would hide.'' Spicy miso lentil soup: Also from Ali, this savory, bright green soup strikes a balance between hearty and light. To keep the color and flavor vibrant, Ali purées raw spinach, miso, lime juice and ginger, then adds it to the cooked lentils and rice right at the end, just to warm the mixture through without cooking it too much (which would dull it down). A garnish of sliced shiitakes fried in sesame oil adds a forthright crunch. Want all of The Times? Subscribe.
New York Times
01-05-2025
- General
- New York Times
Speedy, Easy, Economical, Smart and Satisfying
My husband's current favorite dinner category is 'spicy tomato seafood.' This, as you may well know, is a generous category with delicious offerings: puttanesca, bouillabaisse (with added chile flakes) and all manner of seafood stews. It doesn't hurt, either, that spicy tomato seafood makes good use of pantry and freezer staples: canned tomatoes, garlic, chile flakes or pastes, canned fishes or frozen goodies from the sea. A couple of weeks ago I threw together a spicy shrimp pasta situation using defrosted shell-on shrimp, Calabrian chile paste and squid-ink spaghetti I had forgotten I had, and we were instantly transported to some gorgeous part of the Italian coast we've never been to. So I'm happy for Sue Li's new ginger-scallion stir-fried shrimp recipe, another entry in the spicy tomato seafood roster. The tomato part is tomato paste, that dependable umami booster; the seafood is peeled and deveined shrimp. The spicy element is a good dose of ginger, plus the chile flakes I might add in step 3 or the chile crisp I'll inevitably spoon over the finished dish. And, like all spicy tomato seafood, this dish wants some sort of carb to soak up all the briny, spicy goodness. I'm going to do rice, but noodles would also be great. Featured Recipe View Recipe → One-pot Roman chicken cacciatore with potatoes: We don't talk enough about how chicken and anchovies are so, so good together. Case in point: this new recipe from Cybelle Tondu, tangy and punchy with white wine and capers. Chickpea picadillo: I will take any excuse to bring home tomatillos, those plump, pale green orbs in their papery jackets. Along with a poblano and a couple of jalapeños, they add a balanced, fresh flavor to this Mexican picadillo from Rick Martínez. Salmon roasted in butter: It's salmon roasted in butter. It's also a classic Mark Bittman recipe, with five stars and over 10,000 reviews, but I really think the salmon and the butter are the main selling points here. Chicken curry laksa: I've been thinking of this Lara Lee recipe ever since I watched this video of Lara making her gorgeous dish on our Instagram page. I'm convinced the only way to get these noodles out of my head is to get them into my belly. Ina Garten's bourbon chocolate pecan pie: The Kentucky Derby is this Saturday, which means it's time to 1. put on your fanciest hat, 2. call your pet by its full name (Sir Reginald Q. Puppington) and 3. make this glorious pie.
