Latest news with #NargisseBenkabbou
New York Times
11 hours ago
- General
- New York Times
A Weeknight Spaghetti With Extra Oomph
When we moved in together 20 years ago, my husband brought with him boxes of books, crates of vinyl and a lone preserved lemon in a jar. Back then, preserved lemons were specialty items that were hard to find even in New York City. So he had made his own, and carefully ferried it from his bachelor fridge in Hell's Kitchen to our place in Brooklyn. I knew from the moment he unpacked it that he was definitely The One. These days you can find preserved lemons in large supermarkets and online. Nargisse Benkabbou puts the salty, fermented citrus to good use in her creamy tomato spaghetti. Seasoned with garlic and tomato paste and enriched with cream, it's a 25-minute crowd-pleaser with bright umami flavors. Could this dish be The One? There's only one way to find out. Featured Recipe View Recipe → Ginger chicken and rice soup with zucchini: The first zucchinis are hitting farmers' markets around the country. Early adopters can use them in Yossy Arefi's light and brothy soup, which is stained yellow by ground turmeric and infused with loads of fresh, zingy ginger. Yossy calls for brown rice, but white rice or even orzo will work just as well; just reduce the cooking time by about 10 minutes. Fideo verde seco (garlic shrimp and cilantro noodles): In this Mexican comfort food classic, thin noodles are toasted in olive oil until golden and nutty, then simmered in a jalapeño, cilantro and spinach salsa until they soften, absorbing all those herby, fresh flavors. Paola Briseño-González adds garlicky shrimp, avocado and crumbled cotija cheese to her version, making for a satisfying meal in shades of pink and green. Want all of The Times? Subscribe.
New York Times
12-05-2025
- General
- New York Times
Crispy Cheese, Yes Please
On the evenings when my dairy-avoidant husband is out and my teenager and I are on our own for dinner, we go big on cheese. Whether it's a Parmesan-proud Caesar salad, mozzarella-loaded garlic bread or some version of baked pasta, oozing with ricotta, we rejoice in the opportunity to trip the lactic fantastic. The latest entry in our cheesy repertoire is Nargisse Benkabbou's crispy halloumi with tomatoes and white beans. It's got everything we crave in a cheese-centric dinner — blistered cherry tomatoes, velvety white beans and melty, brown-speckled slabs of halloumi that stay a little chewy in the center, all of it drizzled with lemon, olive oil and a touch of honey. And since we can whip it up in just half an hour, there'll even be time for a 'Pride and Prejudice' rewatch, depending on the homework load. Featured Recipe View Recipe → Egg and cheese toasts with salsa: Although the stars of Rick Martínez's vibrant new cheese toast recipe are runny-centered eggs and bracing, chile-spiked salsa, there's enough gooey queso Chihuahua on the bolillo rolls to qualify this dish for mother-daughter cheese night. Onto the list it goes. Sheet-pan salmon and broccoli with sesame and ginger: Sporting a pretty, springtime palette of pinks and greens, Lidey Heuck's healthful sheet-pan supper features bright, pungent flavors from a glaze of fresh ginger, rice vinegar and soy sauce, with a gentle crunch from a sprinkling of sesame seeds. Avgolemono chicken soup with gnocchi: Most avgolemono soup recipes call for rice to help thicken the eggy, lemon-spiked chicken broth. But Carolina Gelen's speedy version of the Greek classic uses shelf-stable gnocchi and the torn-up meat from a rotisserie chicken to give it a heartier, stewlike texture. It stays beautifully silky, though, from egg yolks whisked into the broth. Coconut curry with potatoes and greens: Perfumed with lime and Thai curry paste, sweetened with coconut milk and swirled with leafy greens and soft cubes of potato, Hetty Lui McKinnon's light-bodied curry is the stuff of one-pot dreams. Serving it with rice noodles may be overindulgent, but that's precisely why it earns my highest endorsement. Made-in-the-pan chocolate cake: Cocoa powder gives this super easy cake a deep, bittersweet flavor, balanced with a sprinkle of powdered sugar on top in lieu of icing. Cut it into squares and serve it straight from the pan. Utensils are optional, and they'd only slow you down anyway. To get these and all the other thousands of well-tested recipes at New York Times Cooking, you'll want to subscribe. If you're hit by a technical snafu, email the smart people at cookingcare@ for help. And I'm at hellomelissa@ if you want to say hi. That's all for now. See you on Wednesday.
