Latest news with #LideyHeuck
New York Times
22-05-2025
- General
- New York Times
Tuna Salad, but Make It Pasta
It took me a while to come around to macaroni salad, and I'm still learning to love potato salad. But I don't remember ever not liking tuna salad. Something about that salty fish-creamy base combination has always clicked with me; it must be the same alchemy behind smoked salmon on cream cheese, or sardines on buttered toast. For years, my deli order was a tuna salad sandwich on whole wheat with pickled peppers, a Dr. Brown's cream soda and a small bag of Cape Cod reduced fat potato chips. (The reduced fat kind are crunchier. I cannot explain this.) So as we look to Memorial Day weekend and the delicious food it may bring, I'm earmarking Lidey Heuck's tuna pasta salad. Lidey adds peas and dill (or parsley) for extra pops of freshness, and the requisite chopped celery and red onion add crunch. Greek yogurt, mustard and lemon juice add plenty of tang to keep things interesting, and you can use whatever small pasta shape you like. I'm partial to small shells for any pasta salad where peas are involved; getting a little pea nestled into a little shell is so satisfying. Featured Recipe View Recipe → Jalapeño grilled chicken breasts: When Eric Kim described his new recipe to the New York Times Cooking team, he declared these the juiciest chicken breasts he's ever made. A cast-iron or grill pan (plus the hood vent and some open windows) will work just fine if you, like me, don't have an outdoor grill. Sheet-pan paneer tikka: 'A one-pan meal of sweet, crunchy veggies and luxuriously spiced paneer in under 30 minutes' is how Zainab Shah describes her dish. 'Really ridiculously good' is how Caro, a reader, describes it. Browned-butter rhubarb crisp: I make a point of eating as much rhubarb as humanly possible while it's in season. Share this simple but luxe Yossy Arefi dish with friends at your next cookout (don't forget the vanilla ice cream), but keep the leftovers for yourself to eat with yogurt for breakfast.
New York Times
20-05-2025
- Lifestyle
- New York Times
Meet My House Asparagus
I'm pleased to announce that I've found my house asparagus recipe for spring 2025: this miso-chile asparagus with tofu from Melissa Clark, my fellow asparagus nut. The house recipe is the dish I cook over and over again when I have asparagus in the fridge, which is often this time of year. One spring it was asparagus with fried eggs. Another was asparagus and pasta in different configurations. But this year, I'll be glazing asparagus and tofu cubes with an easy miso sauce and broiling it all for a dinner that's ready in 25 minutes. That recipe, and four more great options for the days ahead, are below. And if you're new to asparagus, welcome! We have a guide for you that covers buying and prepping, as well as different ways to make it. One note: Last week, we asked whether and how you're changing your grocery shopping, meal planning and cooking because of rising costs. I received dozens of (fascinating, smart, insightful) emails from you. So please, keep them coming! Send me your cost-saving strategies and tell me what you're cooking by emailing me at dearemily@ We'll be gathering up your tips and publishing them soon. Look, asparagus is the whole reason Melissa created this recipe, but green beans work too. The sauce here is especially good. View this recipe. Buttery, garlicky, lemony ease from Lidey Heuck, who describes this recipe as 'chicken for beginners.' The chicken experts will probably love it, too. View this recipe. Ifrah F. Ahmed's version of the fragrant coastal Somali curry is built on xawaash, a spice blend that's easy to make if you can't find it at the store. Silky coconut milk and bright tomatoes always make magic with fish. View this recipe. This simple but sophisticated dinner comes from Yasmin Fahr, who tosses couscous, arugula and large flakes of salmon with a dressing that's dually inspired by green goddess and Persian mast-o khiar. View this recipe. This new recipe from Nargisse Benkabbou is on the agenda for dinner at my house this week. No doubt it will be delicious — the early comments are raves — and crisp-chewy halloumi is a uniquely excellent treat. View this recipe. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I'm dearemily@ and previous newsletters are archived here. Reach out to my colleagues at cookingcare@ if you have any questions about your account. View all recipes in your weekly plan.
New York Times
07-05-2025
- General
- New York Times
What Moms Want on Mother's Day
I won't be with my mom on Mother's Day (this Sunday, May 11; of course you knew that). But I know exactly what I'd make her: this French toast casserole. Is this Lidey Heuck recipe essentially bread pudding by another name, an easier way to prepare French toast for a crowd, a two-handed deep dish of vanilla-scented, custardy generosity? Yes, yes and yes. Naturally, I'd tailor the dish to her tastes. I'd use brioche, namely the coconut brioche from the Vietnamese bakery down the street (Mom loves coconut). I'd skip the cinnamon in the casserole and topping and instead use a bit of ground ginger, definitely some cardamom (Mom loves cardamom). I should have mentioned, too, that the brioche would have been discounted because it was a day past its sell-by date; this recipe is a great use of any stale-ish bread you have lying around (Mom loves not wasting food). Serve your French toast casserole with flowers and a handwritten card for full points. And don't forget to clean up afterward.
New York Times
05-04-2025
- General
- New York Times
Cottage Cheese Egg Bites Are Versatile and Handy
In the spirit of giving oneself a little grace, I'll say yes, I did make good on my goal of eating more breakfasts this year. I've been making this baked oatmeal and this rice-cooker oatmeal on a loop, changing up my add-ins each time, and these two make-ahead breakfasts have kept me fed and full in the mornings. But I think I need something new. Also, I'm out of oats. Hello, cottage cheese egg bites! The recipe for these adorable little protein-rich snacks from Naz Deravian blends eggs with cottage cheese and shredded Cheddar (or Monterey Jack or Gruyère) to create a smooth batter that holds raw or cooked chopped vegetables and cooked meat. In other words: This recipe is how you turn those random leftovers in your fridge — some roasted broccoli, a lone chicken drumstick and a half-bunch of parsley — into a perfect grab-and-go breakfast. Featured Recipe View Recipe → I never don't want a smoothie, especially this happy pink strawberry smoothie. Make Lidey Heuck's French toast casserole for dessert; eat leftovers for breakfast. We love a twofer. The actual name of this five-star recipe is unmeasured crepes, and that's about as much math as I want on a weekend morning. Weekends are the time for good breakfasts, and they're also good for a little bit of meal prep and planning. April showers bring May sniffles, so I'm eyeing this ginger-spiced chicken broth from Kristina Felix, a boldly flavored elixir that can sit ready in my freezer for that inevitable springtime cold. Ali Slagle has a fun new guide to building better lunches, with three clever recipes: tinned fish hand rolls, spinach and feta lentil bowls and tortellini pasta salad. And because even the most carefully planned, pride-inducing lunch can be ruined by leaks, here's Wirecutter's guide to the best food storage containers. I don't have to tell you, New York Times Cooking reader, that a big batch of weekend chicken pays weekday dividends. But I'll leave Sam Sifton's miso chicken here anyway. And for dessert, how about a hefty slice of old-fashioned coconut cake? Lisa Donovan's recipe is the stuff spring birthday dreams are made of — three layers of tall, soft white cake held together with Swiss buttercream, each element confidently coconutty.
New York Times
03-04-2025
- Lifestyle
- New York Times
I Just Want to Eat Bread for Dinner
Writing this newsletter is easier some weeks than others. Inspiration minds no schedule. Often it strikes me on the subway, where I'll hammer out a few paragraphs in my Notes app, or in the shower, where I'll reach for my phone perched on the sink ledge and dictate a flurry of one-liners into the Voice Memos app, my musings about pesto punctuated by a pitter-patter on porcelain. Other weeks, I scramble to pull something together, leaning on the changing seasons as my guide. On Monday, I sent my editor, Mia, a cascade of indecisive messages. 'Maybe frozen peas?' Once I sat down to write about a few springtime stars — peas, asparagus — words eluded me. I love them both! But I don't want to eat peas and asparagus right now, even if it is, finally, April. I want to eat bread for dinner. That's a tough sell for a newsletter called 'The Veggie,' but the challenge moved me. If you, too, just want to eat bread for dinner, either because you're tired, uninspired or, I don't know, training for a marathon, I'm here to say that you can, and you can do so with the virtuousness we often seek at the bottom of a bowl of vegetables. Take Lidey Heuck's chopped salad with chickpeas, feta and avocado. Yes, it is richly green, sporting lettuce, diced cucumber, green olives, scallions, capers and herbs (dill, basil, mint or parsley). But it is also a beacon in my hour of carb-ish need, a vessel for crisp, olive oil-drizzled croutons. View this recipe. Want all of The Times? Subscribe.
