![]() ![]() Food Stylist: Simon Andrews (Meatball Subs) David Malosh for The New York Times. That’s all for now.Photo Credits: Ryan Liebe for The New York Times. Subscriptions support our work, and we thank you if you’re already onboard! And if you need any help with a technical issue (all those printing problems and the like), send an email to final thing! In my last send, we misstated how many reader notes were left on a blistered broccoli pasta recipe. And you can write to me as well if you’d like - I’m at get these and all the other thousands of recipes at New York Times Cooking, you’ll want to subscribe. If you try that, leave a note to let other bakers know how it turned out. Here are a few answers to questions that came up in the notes: No, you don’t have to peel the peaches yes, you can substitute other stone fruits like nectarines, apricots and plums as for using canned biscuits, I think they’d work, but they may not be as light and airy as homemade. It took a lot of recipe testing to get the balance of caramel, juicy peaches and fluffy, cakelike biscuits just right. If lemon bars aren’t enough dessert for you, or if you want to go in an even fruitier direction, I have a new recipe for upside-down peach cobbler that I’m excited for you to try. Make it for anyone who appreciates foods with complexity, verve and a slow, deep burn. The liberal amount of butter used for basting adds richness and balances out the deggi mirch, the vibrant Indian red chile powder in the marinade. Chintan marinates pieces of boneless chicken thighs in spices and yogurt, then skewers and roasts them in an oven instead of the traditional tandoor. ![]() Speaking of chicken: There are several steps involved in the chef Chintan Pandya’s chicken tikka, but none are hard, and all are absolutely worth the effort to bring this bracingly gingery, fragrant dish to your table. Or, more traditionally, serve the fried corn as a side dish to fish, pork chops or chicken. The bacon makes this hearty enough to serve as a light main course, perhaps paired with Samin Nosrat’s salad-e Shirazi, a Persian cucumber, tomato, and onion salad dressed with lime juice and dried mint. Here’s another crowd-pleaser of a recipe starring something yellow: Millie Peartree’s Southern fried corn, which cooks up glossy and fragrant, dotted with bits of roasted red pepper and crisp nuggets of bacon. ![]() Why not make a batch this week? Just put them in a closed container if you have a wily dog with a sweet (sour) tooth. But it out-lemons Lucy with its extra tangy, citrus flavor and especially crisp crust. Genevieve Ko’s new lemon bar recipe is similar to my mother’s - or rather, “Lucy’s” - in its utter simplicity. Later, when she saw that half of them had vanished, she started to scold my sister and me until, in a scene fit for a “Peanuts” strip, the dog strolled by with a snout thickly dusted with powdered sugar. Once, she baked a batch for a school function and put them in the back of the kitchen counter for safekeeping. My mother made them for every bake sale, holiday party and potluck, following the recipe for Lucy’s lemon squares from the “Peanuts” cookbook. ![]()
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