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New York Times

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Shakshuka with Feta

Shakshuka with Feta Ingredients 3 tablespoons extra-virgin olive oil 1 large onion 1 large red bell pepper 3 garlic 1 teaspoon ground cumin 1 teaspoon sweet paprika ⅛ teaspoon cayenne 1 (28-ounce) can whole plum tomatoes ¾ teaspoon salt ¼ teaspoon black pepper 5 ounces feta cheese 6 large eggs Chopped cilantro Hot sauce Method … Continue reading »

Categories: Cooking, eggs, meatless, New York Times, recipes, vegetarian | Leave a comment

Chapli Burgers

Chapli Burgers This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. Ingredients 1 tablespoon coriander seeds Sea salt 2 tablespoons fresh or dried pomegranate seeds 1 lb. ground beef ½ small yellow onion ½ medium tomato … Continue reading »

Categories: beef, burgers, Cooking, Ethnic, ground beef, New York Times, recipes | Leave a comment

Exciting Noodle Kugel

Exciting Noodle Kugel This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y. They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce. To update it, use high-quality pappardelle … Continue reading »

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Tahini Salad

Tahini Salad Ingredients 1 lb. zucchini ¼ cup olive oil 2 tablespoons fresh lemon juice, (juice of 1 lemon) 2 tablespoons tahini 1 pinch Salt and pepper, to taste 1 pinch Parsley for garnish, to taste Method 1. Slice zucchini into thin rounds with a knife or mandoline. 2. Whisk together olive oil, lemon juice … Continue reading »

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Marinated Zucchini Salad

Marinated Zucchini Salad Raw zucchini can be a dull ingredient, but when it’s very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to … Continue reading »

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Ratatouille Pie

Ratatouille Pie In this buttery, rustic pie, chunks of eggplant, zucchini and tomato are roasted with olive oil until velvety soft, then covered in a cheesy, mayonnaise-spiked custard. Chopped olives scattered on top cut through the richness and give the whole thing a salty tang. It’s the perfect next-day use for ratatouille, should you have … Continue reading »

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Lemon Gelato

Lemon Gelato Ingredients 2 cups whole milk Pared or grated zest of just under 1/2 lemon 5 large egg ½ cup sugar Method 1. In a small saucepan combine milk and lemon zest. Place over medium-low heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 … Continue reading »

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Summer Pasta with Zucchini, Ricotta and Basil

Summer Pasta with Zucchini, Ricotta and Basil Ingredients Extra-virgin olive oil 1 small onion, finely diced 2 lbs. zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing) Salt and pepper 2 garlic cloves, minced, or 2 tablespoons chopped green garlic 1 ounce basil, about 2 cups loose leaves 1 lb. … Continue reading »

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Chicken Breasts with Tomatoes and Capers

Chicken Breasts with Tomatoes and Capers This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then … Continue reading »

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Pan-Roasted Fish Fillets with Herb Butter

Pan-Roasted Fish Fillets with Herb Butter Ingredients 2 5- to 6-ounce fish fillets, like black bass Salt and ground black pepper 3 tablespoons grapeseed or canola oil 2 tablespoons unsalted butter 2 sprigs fresh thyme 1 tablespoon chopped flat-leaf parsley Lemon wedges Method 1. Pat fillets dry with a paper towel. Season on both sides … Continue reading »

Categories: Cooking, New York Times, recipes, Rock Fish, seafood | Leave a comment