Latest news with #RickMartínez
New York Times
23-05-2025
- General
- New York Times
Tajín Grilled Chicken and Beer Brats; Pickle Lemonade and Ranch Water
Good morning. Welcome to Memorial Day weekend and, for those visiting coastal communities for it, the first really bad traffic of the year. Breathe deep! I'll be grilling. I love Rick Martínez's recipe for Tajín grilled chicken (above), glossy and red, with a chile kick that's complemented by a zip of lime. Serve with grilled scallions, loads of cilantro and warm tortillas, and welcome the holiday in style. (Those without grills can roast the chicken in a hot oven. If you're doing that on a sheet pan, do yourself the favor of lining it with foil.) Featured Recipe View Recipe → I also love Kay Chun's grilled tofu, which is best made early in the day so it has loads of time to marinate in the sauce. And Alison Roman's sweet and salty grilled pork with citrus and herbs. (Once again, those without grills can prepare either recipe in a hot oven or on the stovetop in a cast-iron skillet.) I know there'll be some hot dogs, too, to top and condiment to excess, and a nod to brat summer, and plenty of hot slaw. Have some pickle lemonade on hand to wash it all down, some ranch water, perhaps a Greenport Shuffle or two. You don't want anyone thirsty amid all this food. 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.
New York Times
12-04-2025
- General
- New York Times
I'm Powerless Against This Flourless Chocolate Cake
It's something of a family joke that if there's ever a flourless chocolate cake (or torte) on the menu, my brother will order it, regardless of whatever seasonal treats or house specialties may be on offer. And I get it: Flourless chocolate cake always feels extra special, elegant but not precious, the appropriate ending for a nice dinner with your favorite person (your sister). Genevieve Ko's flourless chocolate cake recipe is indeed special and elegant, with the Genevieve touch of being so simple to make — no fancy equipment or advanced baking skills required. You might even have all the ingredients on hand already: butter, chocolate chips, cocoa powder, sugar, eggs, vanilla. This cake would be wonderful for Passover, but it's a solid closer for any meal. Just ask my brother. Featured Recipe View Recipe → Imagine serving that beautiful cake after Rick Martínez's tangy, luscious weeknight chicken Marbella, a no-marinade-needed take on the Silver Palate classic. That would be an incredible one-two punch to win friends and influence people. Roasting a whole fish is always impressive and surprisingly easy to do. (Really!) It's the way to go for anyone worried about dry, overcooked fish, as the skin and bones insulate the fish from the heat source. I use Lidey Heuck's recipe for whole roasted branzino as a template for roasting any fish of about the same size, swapping out the herbs for whatever I've got (or just omitting them entirely). To go with your beautiful fish, how about this cucumber-cabbage salad with sesame? David Tanis's recipe dresses the crisper-drawer all-stars with a salty-sour, nuoc-cham-ish dressing. 'This salad is crazy delicious,' writes KCB, a reader. 'I love everything single thing about it and the dressing is drinkable.' I consider any breakfast beyond 'cup of coffee with milk splashed in' to be impressive, and would surely be stunned by the sight of Rick Martínez's huevos enfrijolados (eggs in spicy black beans). The beans get a good kick from canned chipotles in adobo, but I'll still want some Tapatío or Valentina to Jackson Pollock over the finished dish. Let's end where we started: with something sweet. Joan Nathan's almendrados (almond-lemon macaroons) need 12 hours in the fridge to dry out before baking, so they get that perfect dense, chewy texture. You could, in theory, start chilling this four-ingredient dough, then whip up Genevieve's cake tonight and have cookies and leftover cake tomorrow. Happy weekend!
