Latest news with #SarahDiGregorio
New York Times
12 hours ago
- Entertainment
- New York Times
Escargot Flavors, Weeknight Ease
As a dyed-in-the-wool fan of classic French bistro food, I've eaten my share of escargot. And while I do love those succulent snails, I'm really in it for the parsley-flecked garlic butter sizzling all around them in their beige, whorled shells. Serve me just that and a torn baguette for dinner, and I'm good. Sarah DiGregorio dials in those exact flavors for her slow cooker garlic butter chicken. She adds some cannellini beans, too, gently stewing everything until the chicken thighs are falling-apart tender and the beans velvety; then she thickens the sauce with a dollop of sour cream stirred in at the end. Instead of a baguette, she crowns the top with croutons, which add a felicitous crunch. It may all cook at a snail's pace, but this sort-of-fancy, low-fuss meal works just as well for weekend entertaining as it does for the family during the week. Featured Recipe View Recipe → Pasta with garlicky spinach and buttered pistachios: All I needed to know was 'buttered pistachios.' Dawn Perry's five-star stunner tosses equal weights of pasta and spinach together, with capers, Parmesan and toasted nuts for texture and a little protein. If you don't have pistachios on hand, almonds make a fine substitute. Cauliflower, cashew, pea and coconut curry: Adapted by Jennifer Steinhauer from Meera Sodha's landmark cookbook, 'Made in India,' this complex curry is built on an intense paste of fresh ginger, green chiles, garlic and warm spices, then softened with coconut milk. Serve it over rice for an exceptionally good vegan dinner. Want all of The Times? Subscribe.
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
10-05-2025
- General
- New York Times
Ina Garten's Perfect Roast Chicken
I usually use this space to provide helpful information, important context or a back story for a recipe. But in this case, for Ina Garten's perfect roast chicken, I don't think you need any of that. It's Ina Garten. It's a roast chicken. It's perfect. Preheat the oven to 425 degrees, and off you go. Featured Recipe View Recipe → French lentil salad: This bright, mustardy lentil salad from Lisa Donovan would be wonderful on its own, a showcase for whatever you've brought home from the market (radicchio, carrots, lots of herbs). But you could also assemble it while the above chicken is roasting, and then you have a fantastically Frenchy meal I think Ina would approve of. Slow cooker Tajín chicken and peppers: Hear me out: Now is the time to build a collection of slow- and pressure-cooker recipes you love so you can lean on them in the dead of summer, when it's too hot to use your stove or oven. This new Sarah DiGregorio recipe would be an excellent anchor for taco night. Tortellini pasta salad: This Ali Slagle recipe is for anyone who's ever eaten an Italian sub and wished it was a salad. With cheese tortellini. Lower-alcohol dirty martini: For Mother's Day dinner, from Rebekah Peppler, because Mom loves dirty martinis, but does not love hangovers. Giant strawberry turnover: For Mother's Day brunch, from Yossy Arefi, because Mom loves fruit-filled flaky pastries but does not love how most of the time they're not in giant, shareable form.
New York Times
28-04-2025
- Lifestyle
- New York Times
Go-To Noodles for On-the-Go Days
All the best weeknight pastas begin the same, mysterious way: a few pantry ingredients come together to create an alchemical spark, preferably in 30 minutes or less. Breadcrumbs, red chile flakes and anchovies are a classic example that I turn to again and again; Parmesan, lemon and butter are another. The flavors magically and effortlessly transcend the sum of their parts. Now Hetty Lui McKinnon brings us a new dish to join these stellar ranks. In her hoisin garlic noodles, she takes hoisin and soy sauce, garlic and scallions and unites them in a sublime symphony of lightly sauced, deeply flavored noodles. There's a pungent kick from the browned garlic, tempered by a little smoky sweetness from the hoisin. Keep things minimal and serve it simply tossed with sesame seeds and scallion greens — or add a little protein by stirring in some tofu, eggs or cooked chicken. Featured Recipe View Recipe → Creamy spinach-artichoke chicken stew: Sarah DiGregorio's recipe is inspired by the melty mix of silky vegetables, Parmesan and cream cheese in a classic spinach-artichoke dip. It comes together easily with its mix of jarred marinated artichokes and frozen spinach, while fresh dill and scallions give everything a bright, fresh snap. And if you have a slow cooker, Sarah's got you covered with a low-and-slow version as well. One-pot sesame salmon and quinoa: Although the salmon and quinoa are the headliners of Kay Chun's smart recipe, it's really the emerald broccoli florets drizzled with a punchy, three-ingredient ponzu-tahini dressing that steal the show. And while you're whisking it together, do your future self a favor and double that dressing recipe. You'll be happy you have it on hand for roasted chicken and leafy green salads. Want all of The Times? Subscribe.
