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New York Times
29-05-2025
- Health
- New York Times
‘Crazy Easy' Rhubarb Crisp
Have you ever loved something so much that you give yourself false memories of it, implanting these beautiful but completely made-up moments into the narrative of your life? No? Just me? I am convinced that, in my childhood Santa Monica home, we grew rhubarb in the backyard. I feel as if I grew up with those sturdy stalks, making hiding places or hats out of their giant leaves and eating rhubarb pie, rhubarb tart, rhubarb compote. My mom eye-rollingly asserts that this was not the case. No matter! I'm making up for lost time now, as an adult, with round after round of rhubarb crisp. Mark Bittman's recipe is, in the words of a reader, 'crazy easy,' which partially explains that five-star rating. Another explanation is that his recipe really lets rhubarb shine; while strawberries and rhubarb are a classic pairing, the berries sit this one out so that rhubarb's sharp tartness can really sing. As is often the case with these classic New York Times Cooking recipes, you'll want to scroll through the reader comments for brilliant substitution and addition ideas. Some of my favorites: Mix a tablespoon or so of fresh herbs into the crumbly oat topping (lemon thyme!); add grated ginger to the sugared rhubarb; replace the citrus juice with Grand Marnier. Featured Recipe View Recipe → Slow-cooker garlic butter chicken: 'The seasoning of this rich garlic and herb braise is inspired by escargot butter, which famously makes everything delicious,' Sarah DiGregorio writes in the headnotes for her recipe. As such, please serve this with a carafe of wine and some accordion music. Dill pesto pasta with tuna: We love a recipe that uses up an entire bunch of herbs. Ham El-Waylly's fresh weeknight pasta calls for two cups of feathery dill fronds; save the stems for stock or for stuffing into the cavity of a roast chicken. Squid ink pasta: Remember how, in a previous newsletter, I shared my Sam Sifton-esque no-recipe spicy tomato seafood pasta situation? Kay Chun has kindly created an easy, perfectly calibrated recipe for exactly the dish I was trying to make. Thank you, Kay! Baked tofu: And now, a meal-prep moment. A batch of these savory, crispy-edged tofu cubes will yield easy protein to toss into salads, curries, stir-fries, grain bowls, scrambles — whatever you like. Kristina Felix uses tamari, as well as onion and garlic powders, to season the tofu; I might try some curry powder or garam masala.
New York Times
18-05-2025
- Entertainment
- New York Times
A Simple Shrimp Salad to Welcome Summer
Good morning. The weather was cool in Los Angeles after a heat wave, and we took our dinner almost outside amid the trees and greenery of the patio at A.O.C., on West Third Street. It was a reminder that eating in California is not like eating anywhere else. Part of the magic came from the chef there, Suzanne Goin, an owner of the restaurant, who cooks with a simplicity that is not at all simple. (Part of it comes from her partner, Caroline Styne, who runs the floor like a crackling stage play and offers amazing wines.) Great chefs are alchemists who can turn humble ingredients into gold. Goin starts with gold and makes it into something more precious: say, as just one example, a salad of delicate, impossibly sweet lettuces paired with slices of firm, ripe avocado, moons of blood orange, new sugar snap peas and a light, fragrant, perfectly balanced basil-buttermilk dressing. The New York newspaper people consuming this assemblage looked at one another. The consensus: Are you kidding me? I thought: This is how I want to cook all summer long. I want to find the best ingredients, and to use them with care. I know that won't be easy. The produce where I generally stay won't be great until later in the summer. But I'm going to try. This weekend, I'm thinking I could start out with this great old recipe from Mark Bittman, for a spicy shrimp salad with mint (above). You could make it with supermarket ingredients and have a good meal. But if you happen to have access to wild shrimp — I'm hoping for some mantis shrimp out of Montauk, at the eastern end of Long Island — and to fresh mint from the windowsill, to some arugula from the farmers' market, you'll be rewarded with a meal of seasonal perfection. Want all of The Times? Subscribe.
