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New York Times
6 days ago
- Entertainment
- New York Times
No-Bake Peaches and Cream Cake? Yes, Please.
Good morning! Today we have for you: A very peachy dessert for the oven-averse A classic Mark Bittman corn and tomato salad Plus, easy potluck recipes that won't have you regretting being social Peaches and cream, always a dream By Mia Leimkuhler Tiramisù, that layered Italian dessert of espresso-soaked ladyfingers, whipped cream and mascarpone, is perfect as is. It is also perfectly riffable: I have Hetty Lui McKinnon's hojicha tiramisù on my must-make list, and the Thai restaurant near me serves a Thai tea tiramisù that I think about each time I walk by. There is a shallow bowl of fuzzy, fragrant peaches on my kitchen table right now, which means the tiramisù to turn to is David Tanis's no-bake peaches and cream cake. Instead of coffee, you dip your ladyfingers in a syrup of white wine, sugar, brandy (or rum!) and almond extract; commenters helpfully recommend using a regular simple syrup instead for those avoiding alcohol. Lemon-zested ricotta, sliced peaches and crème fraîche lightened with whipped cream softly stack to form layers. And like a tiramisù, this is a great make-ahead dessert, a glorious thing to pull from the fridge on a late-summer Sunday. Featured Recipe View Recipe → Classic mentaiko spaghetti: I keep at least two packets of mentaiko spaghetti sauce mix in my pantry at all times; when the craving hits for a salty, funky, umami-bomb pasta, nothing else will do. But every once in a while I grab a package of mentaiko sacs from the freezer section of my Asian grocery store to make this lush (and easy!) dish from Kenji López-Alt. You can watch him make it here. BBQ chicken: A (probably unnecessary) reminder that a big batch of Sam Sifton's BBQ chicken on the weekend pays off huge dividends during the week. His recipe calls for your favorite barbecue sauce; here's a classic one from John Willoughby, a gochujang BBQ sauce from Tory Miller and Elyse Inamine, and a hibiscus version from Millie Peartree. Corn salad with tomatoes, feta and mint: A five-star Mark Bittman classic for peak corn and tomato, because it won't always be peak corn and tomato season. Last weekend I arranged an impromptu park picnic with some friends, throwing together Genevieve Ko's white bean hummus and Ham El-Waylly's cherry tomato labneh dip in less than an hour (they're both very easy). The weather was warm and the breeze was light, and I thought: I need to do a lot more of this before summer ends. So if you, like me, will be pivoting hard to picnic mode, here are 21 easy potluck recipes you can make in 30 minutes or less. I'm really into this sweet and spicy summer fruit salad from Christian Reynoso, which dresses stone fruit, basil and tomatoes in a chile crisp vinaigrette. Thanks for reading!
New York Times
09-07-2025
- Lifestyle
- New York Times
‘A Nourishing and Satisfying One-Pot Meal'
I pulled the season's first tomato off the vine at a friend's farm this weekend, a firm, sweet Sungold that was still a little warm from the sun, and popped it right into my mouth. It was heaven. So tomato season has begun here in the Northeast, though, for me, BLT season has to wait for August's juicy heirlooms. Until then, I find ways to make the most of the perky early summer tomato crop, including Kay Chun's one-pot chicken arroz rojo. Kay riffs on a classic arroz rojo, usually made with tomato paste and garlic, by adding fresh tomatoes and corn for sweetness. She throws in large pieces of boneless chicken thighs and makes everything sizzle with a few slices of jalapeño. Kay cooks her dish in a pot on the stove, but the Instant Pot people can also check out easy directions from Edith, a reader, in the notes. Either method will get you through to BLT season in fine style. Featured Recipe View Recipe → Swordfish with tomatoes: Here's another way to show off your summer tomato haul. Brett Anderson takes inspiration from Italy, where garlic, tomatoes, olives and anchovies habitually share a pan with any number of sea creatures. Searing the swordfish only briefly, and then simmering it slowly in a winy sauce, ensures that it stays juicy. Serve it with bread, pasta or rice to catch the tangy sauce. Roasted eggplant salad: Use either the broiler or the grill to make David Tanis's smoky, peppery, cumin-scented salad. For the silkiest texture, make sure to let the eggplant skin get black and wrinkly so the flesh has a chance to turn soft and spoonable. Don't forget a pita to scoop it all up. Want all of The Times? Subscribe.
New York Times
17-03-2025
- General
- New York Times
‘This Is Actually a Perfect Recipe'
Good morning, and Happy St. Patrick's Day! For as long as I can remember, New York City has celebrated the holiday with corned beef and cabbage, green bagels and a River Shannon's worth of viridian beer. Having traveled and eaten in Ireland over the years, including a maximally delicious trip just last month, I like to mark the day with a freshly baked loaf of crumbly Irish soda bread, spread thick with salty Irish butter. I could happily make a meal of warm bread and good butter, but I realize that some people like to tackle more than one food group at a time. In such cases, David Tanis's Irish stew would do wonderfully. His minimalist take on the classic recipe relies on nothing more than nuggets of lamb with carrots, onions, potatoes and a single sprig of thyme, simmered in broth until everything but the thyme becomes meltingly tender. An uncluttered ingredient list shows each one at its best without distractions. Featured Recipe View Recipe → As David writes, you can leave the broth thin and souplike (perfect for mopping up with bread, soda or otherwise), or thicken the sauce by adding a flour slurry or some barley, or by mashing up some of the potatoes already in the pot. Add roasted cabbage with lemon on the side, a slice of Yossy Arefi's new fudgy chocolate Irish cream cake for dessert, a dram of Irish whiskey and sláinte! A bona fide St. Paddy's Day dinner, no dyed beer or bagels needed. Want all of The Times? Subscribe.
