Latest news with #KristinaFelix
New York Times
31-05-2025
- Health
- New York Times
Pickle Lemonade? Pickle Lemonade!
I love pickles a lot, but I willingly bow down to New York Times Cooking's resident pickle queen, Kasia Pilat. You might recognize her name from these recipes for ogórkowa zupa (pickle soup) and chłodnik litewski (chilled beet soup), the latter of which doesn't have pickles but does land that sour tang with kefir and sour cream. Now, just in time for summer, Kasia has given us pickle lemonade. Pickle lemonade! If you're dubious, I promise you, as someone who gulped down two glasses of this when she brought it into the office, it really works. The sweet, vinegary, slightly vegetal tang of the pickle brine melds easily with lemons and sugar. This is exactly the sort of thing I'd drink after a long bike ride (all those electrolytes) or mix with vodka for a fun, refreshing cocktail. But it's perfect on its own. Pickle lemonade summer is a go. Featured Recipe View Recipe → Easy chicken tortas: Not enough sandwiches use refried beans (homemade or otherwise) as delicious, savory Spackle. How else are you going to keep your pan-fried, chile-seasoned chicken cutlet, lettuce, tomato and avocado from sliding out after the first bite? Kristina Felix urges us not to skimp on the pickled jalapeños here, and I'm more than happy to oblige. Mujadara (lentils and rice with fried onions): We all know how I feel about rice, and the words 'fried onions' get a similar heart-eyed reaction from me. Combined with tender lentils and plenty of cumin? Pass me a plate. My thanks to Naz Deravian. Roasted fish and leeks vinaigrette: Perhaps you, like me, will want to make this after reading only the first line of Lidey Heuck's recipe note: 'This zippy sheet-pan dinner takes inspiration from leeks vinaigrette, a French bistro dish in which leeks are boiled until tender and dressed with a mustard vinaigrette.' (For a vegetarian take on those classic mustardy leeks, you'll want to make Hetty Lui McKinnon's five-star miso leeks with white beans.) Herby pearl couscous and sugar snap-pea salad: This make-ahead Hetty number features the earthy, tangy flavors of tabbouleh, with plenty of chopped mint and parsley. Serve with your go-to rotisserie chicken — either alongside or shredded in — and that's a pretty perfect early-summer dinner.
New York Times
07-04-2025
- Lifestyle
- New York Times
7 Ways to Make a Can of Tuna So Much Better
Turn that everyday staple into the stuff of dreams. Healthy, inexpensive canned tuna is just waiting for other ingredients to lift it to new heights. Bobbi Lin for The New York Times Published April 7, 2025 Updated April 7, 2025 Canned tuna can swim alongside so much more than mayo. Salty from the sea but not too fishy, it brings a lot to meals, with its juiciness and substantial yet delicate flakiness. It's also pantry-friendly, budget-friendly and good for you. Here's how to zhuzh up a can of tuna for a school of quick, flavor-forward dishes. Kristina Felix's spicy tuna and avocado tostadas. Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Tuna is rich, oily and salty. Tomatoes are anything but, which means that their sweet-and-sour juices can energize a can of tuna in raw or cooked form. Chop a plump one for tuna salad, or cook some down for a sauce. Toss chunks of tuna and tomatoes into a guacamole for a spicy tostada. | Recipe: Spicy Tuna and Avocado Tostadas Add high-impact ingredients like warm spices, cilantro and tuna to store-bought marinara for a quick simmer with a rich result. | Recipe: Baasto iyo Suugo Tuuna (Pasta and Spiced Tuna Sauce) For a lighter sauce for tuna pasta, let the juices from cherry tomatoes mingle with oil, vinegar, shallot, garlic and oregano. | Recipe: Pasta Salad With Marinated Tomatoes and Tuna Naz Deravian's tuna salad sandwiches. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Potato chips are fun to eat, of course, and they play a pivotal role when paired with tuna, whose tenderness needs something to keep it from being too sleepy. Enter chips, which take tuna sandwiches, casseroles and more from retro to timeless with their crisp texture. Cover your tuna salad sandwiches with a few (or more) chips. Whether those chips are kettle, salt-and-vinegar or barbecue is an important and personal choice. | Recipe: Tuna Salad Sandwiches Potato chips can also solve that pesky problem of tuna salad smushing out the sides of your sandwich. Fold some chips into the tuna salad for structure. | Recipe: Tuna Crunch Sandwiches When a craving for tuna-noodle casserole hits, you might want to make it nice with your own sauce, vegetables and capers, but there's no upgrade for the potato-chip topping. | Recipe: Tuna Noodle Casserole Melissa Clark's niçoise salad with basil and anchovy-lemon vinaigrette. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. If tuna were a pop star, briny ingredients like capers, olives, pickles and kimchi would be its backing vocalists, lifting up its briny qualities. Together, they reach high notes of tang and salt. So if your tuna dish seems quiet and drab, look to the condiments in your fridge door to help it stand out. For a savory undercurrent to a fresh pasta with herbs and lemon, warm scallions, garlic, capers and anchovies in olive oil. | Recipe: Pasta With Tuna, Capers and Scallions Pasta puttanesca is a powerful sauce, with jammy tomatoes, crushed red pepper, olives, capers and anchovies. Tuna, while not traditional, delivers even more briny bites, as well as heft and protein. | Recipe: Tuna Puttanesca To ensure every forkful buzzes, Melissa Clark skips draping her niçoise salad with anchovies and instead mixes them into the dressing. | Recipe: Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette Stir kimchi and tuna together for a lively and fortifying salad to eat with nori or something starchy like rice, boiled potatoes, noodles or potato chips. | Recipe: Kimchi Tuna Salad Ali Slagle's tuna and tomato salad. Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell. The tiny bits of raw onion bring excitement to tuna salad, bursting with juicy crunch and spicy kick in an otherwise creamy salad. But more is more: By cutting the onion in long, slender slices, you'll get bigger wallops. Pickle red onions for a pretty-in-pink garnish. And, as an added bonus, their salty-sweet-sour brine can be used in salad dressings. | Recipe: Scarlett's Tuna Salad Raw onion provide necessary crunch to an easily assembled salad of tuna, tomatoes, onion, vinegar and oil. | Recipe: Tuna and Tomato Salad Rescue a sheet-pan meal of roasted potatoes, canned tuna and brown-butter anchovy sauce from being too heavy by showering it with onions and herbs. | Recipe: Roasted Potatoes With Anchovies and Tuna Melissa Clark's one-pan tuna-white bean casserole. David Malosh for The New York Times. Food Stylist: Simon Andrews. White beans can support the more assertive ingredients in a dish. They add creamy bites to salads, or they can be literal support, mashed into patties for frying and casseroles. Mash together beans, tuna, milk and aromatics for a comforting casserole. Don't forget to top it with potato chips (and cheese, and butter). | Recipe: One-Pan Tuna-White Bean Casserole Why choose between three-bean salad and salad niçoise, two summertime classics, when you could combine them for a substantial meal? | Recipe: Summer Vegetable Niçoise Salad White beans dispense a velvety texture and structural glue to golden tuna cakes. | Recipe: Crispy Tuna Cakes Eric Kim's tuna mayo rice bowl. Julia Gartland for The New York Times. Food Stylist: Monica Pierini. Toasted sesame oil is made by extracting the oils from slowly roasted sesame seeds. Even in minuscule doses, it adds a nutty, silky savoriness to whatever it touches. In the presence of sesame oil, tuna tastes fuller and richer. Sauce tuna and bouncy udon noodles with a sesame-soy dressing. | Recipe: Japanese-Style Tuna Noodle Salad For a mayo-based tuna salad, incorporate spunky pickled peppers and bass-note sesame oil. | Recipe: Pepperoncini Tuna Salad Or take it in a more comforting direction and stir together tuna, mayonnaise, sesame oil and soy sauce. | Recipe: Tuna Mayo Rice Bowl Genevieve Ko's tzatziki tuna salad. Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich. Can you really enjoy a tuna sandwich without a pickle spear alongside? The pickle jolts with brine and salt (see above), but it's also, at its heart, a cucumber, which is juicy, crisp and sweet — all things tuna is not. That's why the two work well together (opposites attract and all that). Spicy tuna sushi rolls include sliced cucumbers for freshness. A pantry-friendly, home-style rendition should too. | Recipe: Spicy Tuna Salad With Crispy Rice Mash tuna into tzatziki: The yogurt and cucumber in the Greek sauce is not unlike the mayonnaise and pickles in deli-style tuna salad. | Recipe: Tzatziki Tuna Salad Pan Bagnat is a more-is-more sandwich piled with refreshing yet rich elements, then squished together so everything melds. Go on and add cucumber. | Recipe: Pan Bagnat 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 . 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 .
