Latest news with #chickenandrice
New York Times
6 days ago
- Lifestyle
- New York Times
This Corn and Black Bean Salad Is Exactly What I Want to Be Eating
Today we have for you: Hetty Lui McKinnon's fresh corn and black bean salad with corn chips A chicken and rice dish that lets the rice be the star Plus, a slow-cooker tomato soup for any smushed tomatoes Exactly what I ought to be eating By Sam Sifton Good morning. I dove into the channel off the wide sand beach and let the tide carry me along the shore. I thought about dinner as I generally think about dinner when I'm swimming, when I'm walking around, when the sun's up or heading down. There's good corn around. Also avocados. I've got a few cans of black beans in the pantry. Also a big bag of Fritos. Which is most of the makings of Hetty Lui McKinnon's recipe for a corn and black bean salad (above), though she makes the dish with tortilla chips. This seemed, in salt water, paddling under ospreys and terns, exactly what I ought to be eating in a few hours, probably alongside a platter of grilled chicken. Not yet 11 a.m., and my Sunday supper sorted! I made for the beach, my towel, a novel by Rachel Cusk. Weekends are fantastic this time of year. Featured Recipe View Recipe → As for the rest of the week. … Hot, cold, spicy, sweet: I love Ali Slagle's recipe for chile-crisp tofu with tomatoes and cucumbers for how quickly it comes together and for how much it tastes of the season. Serve over greens and under a spray of sesame oil. Want all of The Times? Subscribe.
New York Times
29-05-2025
- General
- New York Times
Chicken and Rice Forever
It's been brought to my attention that I have a problem with overusing superlatives: Santa Fe is the best city I've ever been to, that's the coolest pair of shoes I've ever seen, that's the funniest thing you've ever said. I'm the boy who cried 'best.' So you're within your rights to question my raves — except when it comes to chicken and rice. Then I really, really mean it. Chicken and rice, chicken and rice, how I love thee. You are my two favorite foods, separately and, more important, together. The fact that nearly every culture has a version of chicken and rice is a testament to its nature: lovable, exalted, unrivaled. Dare I say, the best. Here are three versions that make my heart whir. There are so many halal carts in Midtown that have done me right over the years. Before the pandemic, mind you, there was a time when I spent five days a week in Times Square. Royal Grill Halal Food isn't the closest to The Times's newsroom, but, on a Reddit suggestion, I trotted out in the rain for a white plastic container of exactly what the two people ahead of me ordered: chicken over rice with white sauce, green sauce and hot sauce. My preferred amount of sauce is the amount that, at first glance, makes this a soup. (…slop?) But unearth the tender yellow rice and burnished, fiery (like, actually spicy!) chicken buried underneath and the ratio works itself out just fine. 44th Street (6th Avenue) Want all of The Times? Subscribe.
