Latest news with #NazDeravian
New York Times
3 days ago
- Lifestyle
- New York Times
Let's Lentil
Not included in the job description for 'New York Times Cooking editor' is the responsibility of, essentially, acting as Food Google for the people in your life. (H.R., call me, let's get this in writing.) No one seizes upon this quite like my friend Scaachi. There are the near daily 'What should I make for dinner' texts, followed by more pointed inquiries: 'Does it have to be chunky peanut butter?' (No.) 'What if I can't find hoisin?' (You will.) 'I don't like bagged coleslaw, can I just cut vegetables?' (Yes.) 'Can I skip the shallots they seem fussy?' (Never skip crispy shallots — just buy instead of fry.) A few weeks ago, she texted me Ali Slagle's new-ish recipe for gorgeously green spicy miso lentil soup. 'I don't know what kind of lentils I have but I have so many kinds,' she wrote. 'I have French lentils I think? What are those.' French lentils, or Le Puy lentils, are a type of green lentil, and they are ideal for Ali's soup. Like brown or black lentils (such as Beluga lentils), their skins are intact, so they maintain their shape when cooked. 'Any differences in appearance, texture and taste among these three types of lentils are negligible enough that they can be used interchangeably,' Ali writes in this thorough explainer on all things lentil. 'Use whichever variety is available to you.' Case in point: Naz Deravian's mujadara, a hearty and cost-effective dish of lentils and rice topped with beautifully brown fried onions, calls for green, brown or black lentils. And this summery orzo salad from Ali, filled with raw zucchini, crunchy nuts, pickled pepperoncini peppers, scallions and herbs, takes well to either green or brown lentils. Want all of The Times? Subscribe.
New York Times
4 days ago
- Health
- New York Times
This Five-Star Salmon Recipe Is Kind of a Big Dill
I spent the weekend thinking about my herb garden. How much deck space do I give the cilantro? Where might the verbena and the borage really thrive? Thai basil: Big pot or medium one? These springtime real estate deals beget the pestos and relishes, the salads and salsas, and the tisanes, tinctures and fragrant, leafy green garlands that will enliven my cooking all summer long. One plant that I'm really feeling this season is dill. I love throwing feathery fistfuls of it into anything that could use some freshness. I'm nuts about it even when it goes to seed, adding the crowns to pots of shrimp, mussels and clams. And I know I'll be using an overflowing cup of it to make Naz Deravian's baked salmon and dill rice. The dill-flecked rice is baked until most of the water is absorbed. Then salmon fillets, smeared with a honey-turmeric glaze, are set on top and everything is returned to the oven, until the salmon is tender and silky and the rice fluffy and fragrant. Although Naz doesn't call for it in so many words, squeezing the juice from the zested lemon over the fish at the end is a bright complement to the herbaceous earthiness. For me this year, like every year, it's herb girl summer. Featured Recipe View Recipe → Shami kebab: 'The Rolls-Royce of Desi kebabs,' these traditional beef-and-chickpea patties have crispy shells that hide a soft, richly spiced interior. Zainab Shah's exquisite version is perfect to make in advance — you can freeze the uncooked patties, then slip them, still frozen, into your hot pan. Make a big batch for Eid al-Adha, which starts tomorrow evening, and celebrate in style. Want all of The Times? Subscribe.
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
22-05-2025
- Lifestyle
- New York Times
Fresh Recipes for Touching Grass
There has been a shift. Over just a few days last week, a tangle of digital party invitations filled my phone for the weekend ahead, words like 'picnic' and 'garden' and 'backyard is reserved' catching my eye like glinting charms. One event is titled, plainly, 'We outsiiiide.' We absolutely are. So in honor of 'Should we eat outside?' season, and to prepare us all for it, I pulled together 24 snacks, salads, sandwiches, skewers, sweets and more for packing up, schlepping and sharing outdoors. They are, in short, recipes for touching grass. Many of them are vegetarian (Tomato and farro salad with arugula! Potato salad with tartar sauce!) or easily adapted to suit whatever preferences you have (Stuff your onigiri with pickled vegetables!). Here are a few of the dishes I'm most looking forward to, as well as a few bonus ideas just for you, my Veggie friends. Naan-o paneer-o sabzi: Everything I want to eat this summer is on Naz Deravian's sprightly and abundant bread, feta and herb platter. Briny cheese, fragrant mint and basil, walnuts and lavash or pita are nonnegotiable. But tacking on cooling, juicy produce like watermelon, grapes and cucumbers swerves things over into refreshing territory, making it the kind of grazing meal you just can't quit. Good for: Breaking in your new patio furniture; a breezy lunch picnic with your book club; a 'chill summer afternoon movie date,' according to Pooja, a reader You might also like: The herbs, feta, fruit and ciabatta in this country panzanella with watermelon dressing Want all of The Times? Subscribe.
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.
