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1 week ago | 
nytimes.com | Mia Leimkuhler
Image Aging is a privilege, as they say, and I agree. You gain the benefits of hindsight, experience, relationships that have grown deeper and more meaningful. You have more appreciation for the little things that bring you joy. You get a stronger sense of self and priorities. You also easily get ripping, skull-crushing hangovers that can wipe out a Saturday, if not the whole weekend.
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1 week ago | 
nytimes.com | Mia Leimkuhler
Image My husband's current favorite dinner category is "spicy tomato seafood." This, as you may well know, is a generous category with delicious offerings: puttanesca, bouillabaisse (with added chile flakes) and all manner of seafood stews. It doesn't hurt, either, that spicy tomato seafood makes good use of pantry and freezer staples: canned tomatoes, garlic, chile flakes or pastes, canned fishes or frozen goodies from the sea.
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2 weeks ago | 
nytimes.com | Mia Leimkuhler
Image Gluten-free is the Kevin Bacon of the food world: We're all within six degrees of separation from someone who avoids gluten. That's why, as we approach graduation party, bridal shower, picnic and barbecue season, it's good to have a really good gluten-free cake up your sleeve.
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3 weeks ago | 
nytimes.com | Mia Leimkuhler
Image My birthday isn't until September (for those of you planning), but I'm already thinking about which cake I'll ask my husband to make me. It's always one of two: carrot cake or pineapple upside-down cake. I suppose what they have in common are strong flavors to balance out the sweetness: earthy carrots, bitter nuts and sour cream cheese in the former; tangy, juicy pineapple rings in the latter.
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1 month ago | 
nytimes.com | Mia Leimkuhler
Image I have a group chat going with some friends that's usually focused on knitting, but the topic often turns to recipes. (Which makes sense: What is cooking but arts and crafts with food?)This broccoli-walnut pesto pasta by Genevieve Ko entered the chat to much fanfare, and rightfully so. It's fast, a cinch to make and surprisingly complex in flavor: The mix of softly bitter walnuts, refreshing mint and punchy lemon and garlic really sings.
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1 month ago | 
nytimes.com | Mia Leimkuhler
Image In the spirit of giving oneself a little grace, I'll say yes, I did make good on my goal of eating more breakfasts this year. I've been making this baked oatmeal and this rice-cooker oatmeal on a loop, changing up my add-ins each time, and these two make-ahead breakfasts have kept me fed and full in the mornings. But I think I need something new. Also, I'm out of oats.
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1 month ago | 
nytimes.com | Mia Leimkuhler
Image So: I don't have a microwave. This is simply a counter space issue; I've given priority to my cutting board, electric kettle and coffee grinder. I also, whether out of habit or laziness, don't mind eating leftovers cold. The only thing I don't want to eat cold is rice, and that's not an issue since it gets turned into fried rice or crispy rice. But occasionally, a recipe comes along that makes me regret my microwave-less ways, and right now, it's Ali Slagle's microwave sticky toffee pudding.
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1 month ago | 
nytimes.com | Mia Leimkuhler
For a while now, my husband and I have been making the same dinner every Sunday night. He makes the fish - a seared, salt-and-peppered fillet of whatever looked good (or was on sale) at the fish counter - while I make the vegetable side and the Zojirushi makes the rice. The vegetable side could be yamitsuki, gomaae, roasted broccoli sprinkled with furikake, easy savoy cabbage with a touch of miso, or whatever we have and whatever we feel like.
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2 months ago | 
nytimes.com | Mia Leimkuhler
Image Lara Lee's chicken curry laksa. Credit... Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Does anyone else find themselves happily tumbling into more project cooking lately? Maybe it's because I'm clinging to the coziness winter provides. Maybe I've watched too many charming, ASMR-adjacent YouTube videos of people calmly assembling wonderful dinners in beautiful locations.
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2 months ago | 
nytimes.com | Mia Leimkuhler
Image Melissa Clark's spicy turkey stir-fry with crisp garlic and ginger. Credit... Con Poulos for The New York Times. Food Stylist: Simon Andrews. It would be fair to assume that being an editor at New York Times Cooking makes my dinner decisions easier. After all, I'm thumbing through our vast recipe archive almost daily, revisiting old standbys, discovering unsung supper heroes and meeting new classics.
