![]() ![]() There’s something nakedly honest about The Financial Times’s commitment to over-the-top luxury reportage in How to Spend It, the newspaper’s weekend magazine. Now, it’s many miles from the subjects of braising rabbit and assembling salad, but I enjoyed Zadie Smith’s latest piece for The New Yorker about writing historical fiction in the shadow of Charles Dickens. But if you have an issue with our technology, it’s better to write Someone will get back to you. If you haven’t already, would you consider subscribing today? Thanks.Ĭomplaints and praise alike are welcome at I read every letter sent. Subscriptions support our work and allow it to continue. You need a subscription to read them, yes. There are many thousands more recipes to cook this week waiting for you on New York Times Cooking. Showstopper.” Some brats for dinner beforehand? Yes, please. FridayĪnd then you can run out the week with Melissa Clark’s new recipe for a no-churn salted caramel ice cream, which happens to kick off her new video series on YouTube, “ Shortcut vs. (I’m impressed by the subscriber who told us he made bacon before the chicken, seared the chicken in its fat, then crumbled the pieces over the sauce.) Get on that. It doesn’t take long to make your own ranch dressing, as Ali does in her recipe for pan-seared ranch chicken, using it as both a marinade and as a creamy, herbaceous sauce. Watch it carefully, though: There’s brown sugar in the marinade. Wednesdayĭavid Tanis’s lovely recipe for a spinach and tofu salad is a summer delight, and those who don’t want to turn on their ovens can certainly sear the tofu in a skillet instead. TuesdayĪmandeep Sharma’s recipe for butter chicken was a staple of staff meals at the restaurant Attica, in Melbourne, Australia, where I learned to make the dish. Mix those into soba noodles and drizzle the amazing sauce over the top, making the dish umami-rich and fiery. She calls for cucumbers, bell peppers and radishes, but you could make it with cabbage or carrots instead, or with asparagus, broccoli or cauliflower - whatever is in the crisper and looking good. I like Hetty McKinnon’s cold noodle salad with spicy peanut sauce for its weeknight versatility. You could add some chopped mint, some red pepper flakes. She massages lime zest into a little sugar so that the oils release, then mixes it into the fruit with lime juice, tweaking the ratio of juice to sugar until the result is electric. Use Ali Slagle’s ace new recipe (above) to start your explorations. It’s a breakfast joy, a midday delight, a dinnertime dessert to exult. It’s depressing.īut when you’re making a fruit salad yourself? When you can shop for and use a nice mix of ripe fruit, then heighten its flavors with acidity and sugar? That’s an anti-depressive situation, an experiment that can never go wrong. When you run into a fruit salad in the wild, it’s generally trash: unripe shards of cantaloupe mixed with cardboard honeydew, pale strawberry halves, slippery rounds of browned banana, fibrous hunks of pineapple, gritty blueberries, the occasional squishy grape. ![]()
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