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01月04日

The New #TheStew

作者 : admin | 分类 : Food | 超过 37 人围观 | 已有 0 人发表了看法
ImageWhite bean stew with broccoli rabe.
White bean stew with broccoli rabe.Credit...Johnny Miller for The New York Times. Prop Stylist: Cindy DiPrima.

1. Spicy White Bean Stew With Broccoli Rabe

I loved Alison Roman’s new column, with its admission that she sometimes feels no inspiration whatsoever in the kitchen. But then she gives us this recipe, which our beloved video producer and Instagram influencer Vaughn Vreeland has called #TheStewpoint0 after our national dish, which is also by Alison. Lately, I’ve been subbing in cauliflower florets for some of the chickpeas when I make that original stew, just to get more vegetables in, and I’m going to do that here too. Adding a bit of sausage or bacon is also a strong choice.

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2. Chicken Puttanesca

I can’t resist the shmaltzy, briny pairing of chicken and olives; the addition of tomatoes, capers and anchovies puts this recipe even further over the edge for me. Serve this with egg noodles or pasta, alongside something green.

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3. Orecchiette With Corn, Jalapeo, Feta and Basil

Yes, I’m giving you a summery corn recipe in midwinter; this is intentional. My friend Scout, who calls this elote pasta, just made it using frozen sweet corn, adding chorizo, lemon and Parmesan, and doubling the jalapeo. She relayed this to me, and I thought it sounded so much like something that you’d want to eat in the grayest time of the year that here I am now, relaying it to you.

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4. Roasted Vegan Sausages With Cauliflower and Olives

Lately I’ve received emails from readers and friends who wanted recipes in which they could swap in plant-based meat for actual meat. I sent them to this Italian wedding soup, to chili and to tacos. Now Melissa has two new dishes using plant-based meat: this salty-sweet sausage recipe, and the meatless meatballs in marinara sauce here. It’s not exactly in keeping with the spirit of the exercise, but if you had regular meaty sausage and wanted an excellent sheet-pan dinner, you can use that here.

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5. Black Bean Tacos With Avocado and Spicy Onions

This is a superb way to do a vegetarian taco night, with chili-ish black beans wrapped in flour tortillas and adorned with pickled onions. You don’t have to use jalapeo in those onions if that doesn’t work for you, but I strongly urge you not to skip the onions altogether; that’s the little touch that make these shine. Lay it all out on the table with as many toppings as you can muster: cilantro, sour cream, cheese, salsa.

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If you have resolved to cook more this year (or just this month), then set yourself up for success with a subscription to NYT Cooking, which gives you unfettered access to more than 20,000 recipes. Browse them for fun! Browse them for inspiration! Cook them! Save them! You’ll love it. You can also follow NYT Cooking on Instagram, Facebook and Pinterest, or follow me on Instagram. Previous newsletters are archived here. I’m dearemily@nytimes.com, and if you have any problems with your account, email cookingcare@nytimes.com.

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