My Collection of Dishes From The New York Time

Below is my collection from New York Times Cooking this year.

1. Dan Dan Noodle With Pan-Fried Tofu

This Japanese version of dan dan noodles, a Sichuan dish of noodles and pork bathed in a spicy sesame broth,


2. Coconut Chicken Curry

Rich with coconut milk, curry powder, turmeric and paprika.

3. Sheet-Pan Chicken With Zucchini and Basil

You can use boneless thighs and sprinkle the finished dish with a little feta for a creamy-tangy punch.

4. Creamy Asparagus Pasta

This dish recipe combines two types of seaweed, fresh asparagus and heavy cream with pasta for a truly special umami-rich dish. For a heartier meal, top with a few ribbons of smoked salmon.

5. Pineapple-Marinated Chicken Breasts

pineapple enzymes in this tangy-sweet chicken breast dish. A brief, not lengthy, marinade is the key to perfectly tender, not gluey, chicken.

6. Double Lemon Chicken

Lemon and chicken are always a winning combination, and, here, you can doubles the citrus with a combination of lemon zest and “cheater’s” preserved lemon paste made by simmering fresh lemon, juice and salt, then blitzing it all in a food processor.

7. Ginger-Dill Salmon

Gently roasted salmon is tossed with grapefruit, oranges, radishes, avocado, ginger and dill in this lively, textured dish. If you like, add baby greens, thinly sliced cucumbers or fennel, roasted beets, soba noodles, tostadas, furikake or chile oil.

8. Sheet-Pan Bibimbap

The bibimbap is the Korean mixed rice dish. Use any vegetables you have, but be sure to reduce cook times for delicate options such as spinach, scallions or asparagus.

9. Cucumber-Avocado Salad

You need only five ingredients — cucumber, avocado, scallions, lemon juice and red-pepper flakes for this delightfully refreshing dish. Add mint, dill or cilantro, and maybe a handful of halved cherry tomatoes if you’re feeling it.

10. Grilled Za’atar Chicken With Garlic Yogurt and Cilantro

If you don’t have a grill, you can broil it for 5 to 8 minutes on each side in the oven.

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