Latest news with #EleanorePark
New York Times
08-05-2025
- Lifestyle
- New York Times
Tonight's Dinner Is Bouncy
On a rainy Saturday last month, I sat down in a salon chair and made peace with the fact that I'd be there some six-plus hours. Such is the reality of a brunette desperate to have a bit of blonde fun. Finally, it was time for the blowout. I always ask for big, voluminous hair, yet it never comes out quite how I like. My stylist and I talked at length about exactly what I was going for. It wasn't just body; it was bounce. I wanted hair with some spring to it, with verve, with texture, with a little reverb. I wanted hair like a Korean rice cake. Allow me to stretch for that reach: Korean rice cakes (tteok) are the pinnacle of bounce, with a chewiness that only briefly resists you before it graciously gives. In the kitchen, it doesn't get much bouncier or springier than Eleanore Park's new recipe for miso rice cakes with spinach and peas, with its chewy tteok and abundance of quick-cooking, in-season produce. It is vitality in a skillet. 'This is my new favorite recipe,' wrote a reader. 'The flavor is so balanced and multidimensional: the sweetness of the peas, the umami of the miso and soy, the bright fresh flavors of the herbs.' View this recipe. Want all of The Times? Subscribe.
New York Times
27-04-2025
- General
- New York Times
Be Friends With Your Broiler
Good morning. I fixed and filled the bird feeder and Mr. Cardinal was on set within the hour, bullying the grackles away and getting on the seed. He hung out while I worked on a lawn wrecked by dogs, on a wood pile that needed stacking, on the piles of stuff that'll have to go onto the boat before fishing can commence. It was a weekend of promise and anticipation, the start of the season, a time for regrowth. For dinner: broiled salmon with asparagus and herbs (above). I use a thawed plank of Alaskan king salmon from last summer's harvest, fished out of the deep freezer, along with new asparagus and tender herbs. I like the rhyme of that — a taste of what's left from months ago and what's come from the spring — but the meal is powerfully good even if you don't have access to wild salmon. (If you're not feeling fish, make one of these other fantastic springtime dinners instead.) Featured Recipe View Recipe → And with Sunday sorted, we can turn to the rest of the week. … I love Eleanore Park's new recipe for miso rice cakes with spinach and peas for how the spongy tteok soak up the sauce and provide a salty heft against the sweet vegetables and herbs. It's glossy and verdant (and vegan) and very, very good. Want all of The Times? Subscribe.
