The 17 Best Recipes Our Food Staff Cooked Last Month

March is a strange time of year. It heralds the arrival of spring, but some of us are not yet out of the frozen grip of winter. The New York Times Food team cooked accordingly. While we still turned to hearty meals – seafood stews, a large pot of beans, and baked ziti for the anniversary – we also dipped our toes in the pool of spring produce. (A big hello to our dear friend the asparagus.) Here are our favorite recipes we cooked last month.

I cooked a lot of old pending dishes in March: Alana Kysar’s huli huli chicken is always a winner. I use boneless thighs and roast them on oven racks. (Come summer, I’ll grill them.) Colu Henry’s pasta e this is a great 30 minute meal so I do it a lot, but my 6 year old has developed an aversion to chickpeas so I am replacing cannellini or Great Northern beans – and sometimes I add a big handful of frozen meatballs. Finally, I love all of Kay Chun’s meatball recipes, but last month I made a double batch of ginger pork meatballs in fish sauce. MARGAUX LASKEY

For my daughter’s birthday, I made her favorite baked ziti (by Alison Roman). It’s one of the few meals that satisfies everyone in the family, and it’s so good! I usually do the gravy, but if you are short on time you can use your favorite store bought. KIM GOUGENHEIM

Recipe: Ziti in the oven

At the Food Department’s Atlanta office, we’re sort of on a health kick in a heroic attempt to shed our pandemic pounds. Still, I made two great desserts. For Passover, I always try to make a batch of Melissa Clark’s Chocolate-Caramel Matzo Caramel, as it hits way above its weight given its simplicity and reliability. And every Easter, I love baking Edna Lewis’ classic southern lemon cheesecake because it reminds me that spring is awesome. Pro tip: Use Meyer lemons for the curd. KIM SEVERSON

Recipes: Matzo caramel with chocolate and caramel | Edna Lewis Lemon Cheesecake Layered Cake

Months of winter pasta turned my chunk of fresh Parmesan cheese into a sturdy little hockey puck. So I reused it in Melissa Clark’s big bean pot. Such an effortless recipe: beans, herbs, garlic and other aromatics, water and the heel of cheese went to the pan to simmer; after three hours, the beans emerged soft and deeply flavorful. I soaked some dried white beans, but canned food will do. Go easy on the salt, especially if you’re using cheese or a hambone. PATRICK FARRELL

In the depths of the pandemic, I reached a peak of laziness. Enter the grilled cheese. This French onion version, by Ali Slagle, isn’t the easiest dish – you caramelize onions after all – but it’s a lot easier than the soup that inspired it. Make a ton of caramelized onions and save them for later. They keep well in the freezer and refrigerator, and are just as good on a homemade pizza as they are tossed in pasta. KRYSTEN CHAMBROT

Recipe: Grilled French Onion Cheese

A few weeks ago the fish shop had delicious local fresh hake, so I used my recipe for cod and clams in coconut, swapping the cod for hake. I also omitted the clams since I opened a few small collars to have on the half shell first, and instead I added shiitake mushroom caps with the clam juice avoided from the chipping. FLORENCE FABRIC

Recipe: Cod and Clams in Coconut Nage

Eternally craving comfort – but sometimes lazy in the kitchen – I cooked Kay Chun’s Smoked Tomato Carbonara, which meets both needs. Unlike the traditional carbonara, its version uses bacon and adds caramelized tomato paste and sweet cherry tomatoes, which cut through the richness with crisp, tangy notes. It’s both familiar and unexpected, and a restaurant-worthy meal I enjoyed on the couch, in my most comfortable clothes. ALEXA WEIBEL

Recipe: Smoked Tomato Carbonara

If I could count the layers of magic in Yewande Komolafe’s moqueca, there would be a trillion. Mille-feuille, lasagna and anything that has layers (onions? Shrek?) Have nothing on this Brazilian seafood stew. As Yewande writes in the top note of the recipe, there’s no substitute for the characteristic floral and salty quality of red palm oil, so don’t skip it. Follow its instructions word for word – at least the first time – and taste as you go, if only to appreciate the transformation that takes place in the pot when you reduce the onions, peppers and tomatoes to a bed. jam with concentrated umami. The ingredients of this dish are simple and few, but the result is absolutely prismatic. ERIC KIM

Recipe: Moqueca (Brazilian seafood stew)

This recipe hit the mark on a cold March evening when the weather wasn’t cooperating with my impatience for spring. I’m always on the lookout for good vegan versions of meaty comfort food, and Alexa Weibel has a knack for creating them. Here, to get the richness of the bolognese, she roasts the nuts, combines them with sautéed mushrooms and fennel seeds, then layers of flavor with soy sauce, balsamic vinegar, stock pot and red wine. . EMILY FLEISCHAKER

Recipe: Vegan bolognese with mushrooms and nuts

In March, I wasn’t in the mood to cook anything fancy, so I picked my favorite recipe: Martha Rose Shulman’s Miso Glazed Fish – and as always, it was delicious. (I have now made this at least twice a month for a year.) So the most exciting recipe I tried was for a cocktail. Specifically, Rebekah Peppler’s Sour Amaro, which allowed me to really lean into my winter obsession with grapefruit and invest in an expensive jar of Luxardo maraschino cherries that should get me through the summer. NIKITA RICHARDSON

Recipes: Amaro Sour | Miso glazed fish

As the weather warmed up I found myself shying away from hearty meals like the soups and stews that got me through the winter months, and relying more on the fresh produce that I love to stack in. a large salad or a bowl of homemade cereal. One of my favorite things to have on hand that I believe grows a salad to a moment is the shallot vinaigrette from the insalata verde recipe that Samin Nosrat brought to The Times of Via Carota. The recipe works well, so the dressing made a number of appearances in my meals throughout the month. KASIA PILAT

I made Melissa Clark’s shortened moussaka, swapping out Martha Rose Shulman’s roasted mushrooms for half the ground lamb on one of the last cool nights I’ll probably see until fall. I tried to get my young children to eat eggplants and mushrooms without complaining. This version of the delicious recipe contributed to this cause. So is the fact that I can sell moussaka as “like lasagna”. BRETT ANDERSON

Recipes: Shortcut Moussaka | Basic roasted mushroom recipe

It was Alexa Weibel, with her roasted tomato pie, who taught me how to use puff pastry to clean the fridge. Puff pastry is blank canvas and you have to decide if you are Pollock or Beeple. I had a jar of crème fraîche about to reach its expiration date, so I turned in a large dollop of yuzu kosho and smeared it with puff pastry. Was an entire tub too much? Yes it was. (Guess it was a Rothko night.) But you had to go, so it didn’t matter. I added shaved asparagus and lemon slices and cooked them until the dough was done. Decadent, seasonal, delicious. SARA BONISTEEL

Recipe: Roasted Tomato Pie with Ricotta and Pesto

I recently moved and am no longer within walking distance of my favorite local bakery here in Brooklyn, so I decided to start baking my own bread to fill the loaf-sized hole in my heart. I turned to Jim Lahey’s no-knead bread recipe when needed. I didn’t have any cornmeal on hand, so I grabbed the unreasonably large can of polenta I bought in a panic earlier in the pandemic and wasn’t disappointed. GABRIELLA LEWIS

Recipe: Bread without kneading

I really liked Andrea Nguyen’s mapo tofu spaghetti – the way tofu gets so creamy and smooth when mashed, and the hot and tangy chili and Szechuan peppercorns. I end up adding a lot of water to make it softer and to make the sauce really shiny, that’s how I like it, and I also add a little bunch of finely chopped cucumbers and soft herbs on top of it. the top of my bowl. As an added bonus, the recipe does more than I need for a single dinner party, so I pack the supplement in a few eight-ounce deli containers and freeze it overnight when I don’t feel like cooking, but that I want something homemade and super heartwarming. TEJAL RAO

Recipe: Mapo Tofu Spaghetti

Turns out I only had to make this Von Diaz and Maricel Presilla pernil once to make it my most eaten dish throughout the month. Even though it took almost a day from start to finish (I marinated overnight), it was only about an hour of active cooking. And it was totally worth it. Can’t wait to do this again for a big party, but I made it just for my little house, which meant we had a steady supply of tender garlic meat to use in tacos, sandwiches and the fried rice, and tossed with noodles, greens, eggs and beans. GENEVIEVE KO

Recipe: Pernil

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