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West Australian
3 days ago
- General
- West Australian
The New York Times recipe: Crispy sheet-pan noodles with glazed tofu
Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan (baking tray) and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavour in this noodle dish. Quick-cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. For the noodles 3 blocks instant ramen noodles (about 250g), flavour packets discarded 2 tbsp sesame oil 2 tbsp neutral oil, such as grapeseed or vegetable 2 tbsp soy sauce Salt flakes 1 (400g) package extra-firm tofu, patted dry and cut into ½cm-thick slices 3 baby bok choy, trimmed and sliced vertically into 4 pieces Handful of coriander leaves For the marinade 2 tbsp hoisin 1 tbsp sesame oil 1 tbsp maple syrup 1 garlic clove, grated 1 tsp sesame seeds Step 1 Heat oven to 230C and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heatproof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5. Step 2 Make the marinade: in a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds. Step 3 Place the noodles on a baking tray. Add the sesame oil, 1 tbsp neutral oil, soy sauce and ½ tsp salt flakes. Toss to combine, then evenly spread out the noodles. Step 4 Dip each tofu slice into the marinade, coating both sides, then add them to the baking tray, pushing the noodles aside so that the tofu touches the tray and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade. Step 5 Place the baby bok choy into the reserved bowl, then add the remaining 1 tbsp neutral oil and ½ tsp salt flakes, and toss to coat. Step 6 Remove the baking tray from the oven (the noodles should be crisp on the bottom and at the edges) and add the bok choy to the pan. Return the tray to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with coriander leaves and serve. Serves 4 Total time: 35 minutes This article originally appeared in The New York Times . © 2023 The New York Times Company
The Star
26-05-2025
- Entertainment
- The Star
The most memorable red carpet fashion at this year's Cannes Film Festival
Coco Rocha: Most Dressed! The model's Ionut Razvan gown, which involved several layers of what looked like men's dress shirts, seemed the opposite of naked dressing. Photo: Reuters Organisers of this year's Cannes Film Festival cast a conservative shadow over the red carpet with the release of a new dress code noting that, 'for decency reasons, nudity is prohibited'. The rule was seen as an attempt to tamp down on so-called naked dressing, a trend that in recent years has inspired more people to wear less coverage as a way to get attention. Whether it stopped people from showing skin was debatable. But it certainly didn't stop stars from making waves with their appearances. Read more: No nudity please, we're Cannes! Film festival bans 'nude' red carpet dresses Some, like actor Jeremy Strong, took Cannes as an opportunity to test colour palettes: He wore a range of pastels (purple, green, salmon) that would rival the selection at an Easter egg hunt. Others, like model Bella Hadid, used the festival to debut new hair (she went blond). Of all the clothes on display at Cannes, which ended Saturday, these looks were some of the most memorable for myriad reasons – nakedness mostly not among them. – ©2025 The New York Times Company This article originally appeared in The New York Times.
West Australian
24-05-2025
- General
- West Australian
The New York Times recipe: Huevos Rancheros
Eggs 'rancher's style' is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning's work. But it also makes for a satisfying and comforting weeknight dinner. The simple yet flavourful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping. Any leftover ranchero sauce and refried beans make for great dips the next day. 900g ripe tomatoes, diced ¾ cup finely chopped white onion (from ½ medium white onion) 2 tbsp lemon juice 1 small jalapeno, stemmed and minced 2 tsp salt flakes, plus more for seasoning ½ tsp grated garlic ¼ cup neutral oil, such as canola 2 (425g) cans black beans ¾ tsp ground cumin ¼ tsp smoked paprika 8 large eggs 2 tbsp chopped coriander leaves, plus more for serving 8 (15cm) warmed corn tortillas Sliced avocado and crumbled queso fresco (or substitute for mild fetta or ricotta salata), for serving Step 1 In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeno, 2 tsp salt and ¼ tsp of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside. Step 2 Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups). Step 3 In the same saucepan, heat 2 tbsp of the oil over medium. Add the remaining ¼ tsp garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat. Step 4 In a 30cm nonstick frying pan, heat 1 tbsp of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs. Step 5 Meanwhile, stir the coriander into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and coriander. Serves 4 Total time: 45 minutes This article originally appeared in The New York Times . © 2022 The New York Times Company
West Australian
17-05-2025
- General
- West Australian
The New York Times recipe: Sopa de Albondigas (Mexican Meatball Soup)
Some soups are a family affair: this one was passed down from grandmother, to mother, to son, namely Wesley Avila, the chef of Guerrilla Tacos in Los Angeles. For his family's take on the traditional Mexican meatball soup, he suggests paying special attention to the grains that are mixed into the meatballs. 'My mum always told me that when the rice is done, the soup is ready,' Avila says. 'She used it almost as a timer.' For the meatballs: 900g beef mince 450g pork mince pork ½ cup uncooked long-grain rice ⅓ cup chopped fresh mint 3 garlic cloves, minced 1 tbsp salt flakes 1 ½ tsp black pepper For the soup: 2 tbsp olive oil or vegetable oil 1 medium brown onion, peeled and diced (about 1½ cups) 4 medium carrots, peeled and cut on an angle into 1cm slices 3 medium celery stalks, peeled and cut on an angle into 1cm slices 1 large red potato, cut into 2.5cm cubes Salt flakes and black pepper 3 tbsp tomato paste 3 garlic cloves, minced 2 bay leaves 2 tsp dried oregano, preferably Mexican 2 tsp ground cumin 8 cups chicken stock 240ml tomato passata or puree For garnish (optional): Crumbled queso fresco, panela or cotija 2 avocados, halved lengthwise, pitted and thinly sliced crosswise or diced Mini sweet capsicums, thinly sliced into rounds Serrano and habanero chillies, very thinly sliced Small fresh coriander sprigs or chopped fresh coriander Lime wedges, for squeezing Step 1 Prepare the meatballs: in a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 55g portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a baking tray. (You should have about 28 meatballs.) Step 2 In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelise, about 3 minutes. Add the chicken stock and tomato passata or puree and bring to a simmer over high. Step 3 Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers. Step 4 Season to taste with salt. Divide the soup among bowls, about 4 or 5 meatballs per portion, and set out bowls of whatever garnishes you like. Serves 6-8 Total time: 1 ½ hours This article originally appeared in The New York Times . © 2023 The New York Times Company
Business Wire
08-05-2025
- Business
- Business Wire
The New York Times Company's President and Chief Executive Officer Meredith Kopit Levien to Participate in the J.P. Morgan Annual Global Technology, Media and Communications Conference
NEW YORK--(BUSINESS WIRE)--The New York Times Company (NYSE: NYT) announced today that it will participate in the J.P. Morgan Annual Global Technology, Media and Communications Conference on Wednesday, May 14, 2025, in Boston. Meredith Kopit Levien, president and chief executive officer, will participate in a fireside chat at 1:00 p.m. ET, which will be accessible via live webcast at An archive of the webcast will be available on the company's website for 30 days. About The New York Times Company The New York Times Company (NYSE: NYT) is a trusted source of quality, independent journalism whose mission is to seek the truth and help people understand the world. With more than 11 million subscribers across a diverse array of print and digital products — from news to cooking to games to sports — The Times has evolved from a local and regional news leader into a diversified media company with curious readers, listeners and viewers around the globe. Follow news about the company at
