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Jan 21, 2025 | 
charlotteobserver.com | Ali Slagle |Zainab Shah |Melissa Clark |Kay Chun
Ginger-lime chicken. This is chicken you can make in 15 minutes that zings with ginger and lime. Props styled by Megan Hedgepeth. Food styled by Hadas Smirnoff. (Linda Xiao/The New York Times) NYT Hello and a belated happy New Year. I'm back to talk about chicken, that versatile, quick-cooking, affordable weeknight warrior, since January is the month of resolutions and a lot of those start in the kitchen.
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Jan 15, 2025 | 
denverpost.com | Emily Weinstein |Ali Slagle |Zainab Shah |Melissa Clark
By Emily Weinstein, The New York TimesHello and a belated happy New Year. I’m back to talk about chicken, that versatile, quick-cooking, affordable weeknight warrior, since January is the month of resolutions and a lot of those start in the kitchen. Unless you’ve pledged to give up meat this month or this year or forevermore, there is a proverbial chicken for every pot. Maybe you’re rebooting your cooking routines for the new year and giving meal prepping a go?
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Oct 23, 2024 | 
denverpost.com | Zainab Shah |Carolina Gelen |Ali Slagle |Yasmin Fahr
There are certain foods that have the power to stop me when I roll by them at the grocery store, even if they’re not on my shopping list. One of them is paneer, the firm, fresh Indian cheese. I picked it up last week and knew immediately that I’d use it in mattar paneer, with its creamy, spiced tomato sauce suffused with ginger and garlic. Our version on New York Times Cooking is streamlined for easy prep on busy nights.
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Sep 24, 2024 | 
virginislandsdailynews.com | Tanya Sichynsky |Zainab Shah
At a birthday dinner recently, a pool of satiny, smoky eggplant pried my attention from an otherwise lively conversation. The dish was unassuming, dolloped with a bit of yogurt and a smattering of scallions and herbs. But my eyes ballooned cartoonishly with each bite, this slump of olive-oil-drenched, simply seasoned pulp a redheaded bombshell to my Tex Avery wolf. It was none other than Gabrielle Hamilton’s smoky eggplant.
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Sep 19, 2024 | 
denverpost.com | Tanya Sichynsky |Kay Chun |Gabrielle Hamilton |Zainab Shah
By Tanya Sichynsky, The New York TimesAt a birthday dinner recently, a pool of satiny, smoky eggplant pried my attention from an otherwise lively conversation. The dish was unassuming, dolloped with a bit of yogurt and a smattering of scallions and herbs. But my eyes ballooned cartoonishly with each bite, this slump of olive-oil-drenched, simply seasoned pulp a redheaded bombshell to my Tex Avery wolf. It was none other than Gabrielle Hamilton’s smoky eggplant.
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Aug 16, 2024 | 
denverpost.com | Ali Slagle |Zainab Shah |Kay Chun |Hetty McKinnon
By Ali Slagle, The New York TimesSo often when I happen upon zucchini in a dish, it seems uncomfortable to be there, its texture and flavor hesitant. The lanky vegetable sometimes reminds me of a teenager going through a growth spurt, unsure of how to move through its surroundings. Are you mushy or tender? Bland or mild? And anything I can do to help? While I used to just pick around it (sorry, bud), I’ve wanted to better understand zucchini and how it likes to be treated in our cooking.
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Aug 6, 2024 | 
denverpost.com | Mia Leimkuhler |Ashley Lonsdale |Amelia Rampe |Zainab Shah
By Mia Leimkuhler, The New York TimesI begin with a cautionary tale. Not too long ago, I couldn’t open my overstuffed freezer drawers because a chunk of ice had frozen everything in place. Emptying the freezer to melt this ice monster was a humbling experience — so many proteins to “use another day,” still unused and now freezer burned, not to mention multiples of items because I’d forgotten, say, that I already had two giant bags of shelled walnuts.
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Jun 22, 2024 | 
flipboard.com | Zainab Shah
Have you cooked this? Mark as Cooked Private Notes Leave a Private Note on this recipe and see it here. Cooking Notes All Notes• Private I roasted the eggplant rather than fry it. It may have been a little less rich than frying but it was delicious. Great range of flavors and textures. Is this helpful? 82 Re …
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Jun 21, 2024 | 
ptr.inc | Zainab Shah
This infographic takes a cursory glance at the most significant achievements of the Conference of Parties through the years and offers a chance for introspection on whether these pacts and declarations added any value in the bigger pictureContact Sales: [email protected]...
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May 20, 2024 | 
deleciousfood.com | Ali Slagle |Hetty McKinnon |Ham El-Waylly |Zainab Shah |Magnum Hermosa
If we are what we eat, then I’m about 20% coffee and 80% soup — especially in winter. But the problem with soup is that you have to play the long game: It takes time to develop flavor, and broths require patience to become their best selves and for their ingredients to soften and break down. So when you do find that rare bird — a quick soup with loads of flavor — you’ll keep it around forever.
