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1 week ago | 
denverpost.com | Emily Weinstein |Kristina Felix |Zainab Shah |Yossy Arefi
By Emily Weinstein, The New York TimesOh, the beauty of a modular dinner: a meal you can put out on the table in several bowls — a base plus toppings — and let everyone assemble to their liking. This kind of food is easy to make, fun to eat and particularly useful for big groups and families, with their divergent, all-ages tastes. Baked potatoes, noodle bowls, black beans and rice (top with bacon, fried eggs, avocado), all great.
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1 week ago | 
en.pressbee.net | Emily Weinstein |Kristina Felix |Zainab Shah |Yossy Arefi
By Emily Weinstein, The New York Times Oh, the beauty of a modular dinner: a meal you can put out on the table in several bowls — a base plus toppings — and let everyone assemble to their liking. This kind of food is easy to make, fun to eat and particularly useful for big groups and families, with their divergent, all-ages tastes. Baked potatoes, noodle bowls, black beans and rice (top with bacon, fried eggs, avocado), all great.
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3 weeks ago | 
twincities.com | Emily Weinstein |Ali Slagle |Lidey Heuck |Zainab Shah
I finally met a turkey meatball I love, after years of trying. Ground turkey is bland compared with beef and pork, which sets me up for a lackluster meatball. The texture is often problematic, too: dry, dense or both. But Ali Slagle, borrowing a trick from cookbook author Julia Turshen, adds a good amount of ricotta cheese to the turkey mixture. The result is a pan of meatballs so tender that you can easily slice into them with a spoon as you scoop up saucy bites from your bowl.
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1 month ago | 
en.pressbee.net | Emily Weinstein |Ali Slagle |Lidey Heuck |Zainab Shah
The Denver Post - News source : The Denver Post ( Middle East ) () 27 By Emily Weinstein, The New York Times I finally met a turkey meatball I love, after years of trying. Ground turkey is bland compared with beef and pork, which sets me up for a lackluster meatball. The texture is often problematic, too: dry, dense or both. But Ali Slagle, borrowing a trick from cookbook author Julia Turshen, adds a good amount of ricotta cheese to the turkey mixture.
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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.
