In one of his popular YouTube videos for NYT Cooking, Eric Kim introduces his Sheet-Pan Bibimbap as “really chill.” Drawing inspiration from the simplicity of his family’s preferred midnight snack, Kim gives the ultimate credit to his mother’s techniqu…
In one of his popular YouTube videos for NYT Cooking, Eric Kim introduces his Sheet-Pan Bibimbap as “really chill.” Drawing inspiration from the simplicity of his family’s preferred midnight snack, Kim gives the ultimate credit to his mother’s techniques before shyly admitting she now uses his recipe. The vegetables are roasted in olive oil, cooked rice is crisped on a hot sheet pan to emulate the effects of a dolsot. The result mimics a traditional bibimbap—though for a dish that varies from family to family, what is traditional?—and meets the simple aesthetics and unpretentious elegance that so many crave today. For me, there’s something validating about the bulk of Kim’s recipes. Despite not having my own midnight bibimbap memories (I’m Indian American), his food feels representative, because it is distinctly Asian American.
To consider an “Asian American” cuisine category when the entire concept of “Asian America” is up for debate could seem hypocritical. The Loneliest Americans author Jay Caspian Kang has devoted a book and several essays arguing against the idea, as the fast-growing group of more than 20 million who make up this identity differ in race, socioeconomic standing, and cultural norms. Kang argues the term is only used by “upwardly mobile professionals who enter mostly white middle-class spaces.” If he is correct, perhaps the term becomes even more apt when it comes to food, because this cuisine is often born out of cultural merging, even assimilation. Consider the nikkei and chifa cuisines of Japanese and Chinese Peruvians; the Gullah cuisine of the South Carolina islands created by West and Central Africans blending techniques of their homelands with the ingredients of the land they were forced to work; even the Tex-Mex food of the borderlands. Food evolves when cultures mingle.
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Made with a garlicky goat cheese, sun-dried tomato, pine nut and basil filling and topped with crispy toasted breadcrumbs. Always a great easy appetizer!
This easy stuffed mushrooms recipe is made with a garlicky goat cheese, sun-dried tomato, pine nut and basil filling and topped with crispy toasted breadcrumbs.
When it comes to easy appetizers that are sure to please a crowd, you can’t go wrong with stuffed mushrooms. And this particular recipe is the new favorite in our house this season! ♡
These little guys came about as we were scavenging the fridge and pantry to whip up a quick appetizer for a gathering, but ended up being so delicious that couldn’t resist making them again and again. The filling is made with a savory and tangy filling, thanks to a simple mix of sun-dried tomatoes, goat cheese, cream cheese, fresh basil, toasted pint nuts, green onion and lots of garlic. Fresh baby bella mushrooms are then stuffed with the filling, sprinkled with crispy golden Panko, and baked until tender. And when served nice and warm, these stuffed mushrooms are SO flavorful and downright irresistible!
We opted to make our stuffed mushrooms vegetarian, although you’re welcome to mix in some bacon or sausage if you would like to add a protein. And if you need to make them gluten-free, just use some variety of gluten-free breadcrumbs and you’ll be good to go. I’ve also included make-ahead instructions below if you would like to prep this easy stuffed mushrooms recipe up to a day in advance, which can come in extra handy for holiday entertaining this time of year.
Let’s make some stuffed mushrooms!
When I first met Mayukh Sen on a windy day in New York City a couple years ago, our conversation flowed like we’d known each other for years. I didn’t understand why at the time. But having blitzed through his new book, Taste Makers: Seven Immigrant Wo…
When I first met Mayukh Sen on a windy day in New York City a couple years ago, our conversation flowed like we’d known each other for years. I didn’t understand why at the time. But having blitzed through his new book, Taste Makers: Seven Immigrant Women Who Revolutionized Food in America, at record speed (it’s as riveting as any novel, as page-turning as a thriller, and as moving as an inspirational book), I finally realize why. Sen has a knack for understanding the stories of those across from him in a way often overlooked by others.
In his new book, this James Beard Award–winning writer delves into the stories of seven immigrant women who shaped and changed the way people in America interact with foreign cuisines, but to whom history, and memory, have not always been as kind. Rather than tell their stories from his view, however, Sen has allowed each woman’s voice to tell her own story. In so doing, he brings readers not only a better understanding of the struggles many face in this industry, but also lifts up a mirror, forcing us to question what role we play in perpetuating these issues. As heartbreaking as it is inspiring, this is a book for anyone who cares about food and the people who create it.
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Perfectly soft and fluffy, easy to make with or without a stand mixer, and ready to go in about one hour!
This buttery rosemary garlic dinner rolls recipe is perfectly soft and fluffy, easy to make with or without a stand mixer, and ready to go in about one hour.
Meet the garlicky dinner rolls that I’m going to be bringing to everything this holiday season! ♡
They’re a simple riff on my classic one hour dinner rolls recipe, made this time with lots of rosemary and garlic kneaded into the soft and pillowy dough. Then once the rolls emerge hot from the oven, they are brushed with a generous spread of melted garlic herb butter and sprinkled with a pinch of flaky sea salt to finish. Y-u-m.
This particular dinner roll recipe has long been my favorite because it’s genuinely simple to make either completely by hand or with the help of a stand mixer. And the great news is that the rolls genuinely can be ready to go in just an hour. Or if you prefer, you can also press the pause button halfway through to prep the dough up to 48 hours in advance and then bake the rolls later, which is what I typically do to make Thanksgiving day a bit less stressful.
Feel free, of course, to customize the recipe a bit with whatever fresh herbs you love best and enjoy! These rolls are always the best!
Tossed with rosemary honey garlic butter, wrapped in prosciutto, and sprinkled with freshly-grated Parm.
These green bean bundles are tossed with rosemary honey garlic butter, wrapped in prosciutto, roasted until crispy, and sprinkled with freshly-grated Parmesan. Super easy to prep in advance and only 10 minutes needed to bake!
Hands-down the most fun way I know to serve green beans! ♡
These prosciutto-wrapped green bean bundles are sure to be a showstopper at any holiday gathering this season. But actually, the great news for all of us is that they’re so simple to make that you could just as easily whip up a batch for dinner this week too!
Simply blanch and toss some fresh green beans with a quick rosemary honey garlic butter, roll them into little bundles with prosciutto (or bacon), roast them in a hot oven until crispy, and serve warm with a generous sprinkle of freshly grated Parmesan. They’re savory and salty with a perfect little hint of sweetness from the honey. They’re already pre-portioned for easy grabbing, which is always especially nice when serving a big crowd around the holidays. They’re easy to prep up to 1 day in advance and also only require 10 minutes in the oven, also nice around the holidays. And best of all, they are just SO flavorful and delish!
Feel free, of course, to play around with the seasonings here. Or you’re also welcome to add any extra drizzles (hello, balsamic) or sprinkles (maybe toasted pine nuts) on top that sound good. However you make these bundles, just have fun with them and enjoy!
Rich and moist and perfectly spiced, layered with a crunchy streusel topping, and drizzled with cream cheese icing.
The ultimate pumpkin coffee cake recipe — topped with a crunchy streusel and cream cheese drizzle, and perfectly cozy and delicious.
If you ask me, there’s nothing better on a crisp fall morning than starting the day with a warm cup of coffee and something sweet and and nice and pumpkin spiced…
…such as this delightful pumpkin coffee cake. ♡
It’s a seasonal riff on my favorite sour cream coffee cake recipe, which I know that so many of you have made and loved over the years, made this time with a generous amount of pumpkin purée and the perfect hint of pumpkin spice. Then if you feel like a little indulgence, I highly highly recommend adding this (optional, yet completely irresistible) crunchy, chunky, pumpkin spice streusel crumb topping on top. And hey, while we’re going all out, a drizzle of my favorite cream cheese icing too for the win.
Truly, this recipe is everything you could want in a coffee cake (well, technically a crumb cake, in this instance) and more. So if you feel like doing some fall baking this weekend, pop in the pantry to grab a can of pumpkin and let’s bake some coffee cake together!
This creamy buffalo chicken and rice soup recipe is simmered with tender chicken, veggies, rice and a zesty blend of buffalo seasonings. Stovetop, Instant Pot and Crock-Pot options included. For all of my fellow buffalo chicken dip fans out there, allow me to introduce you to a fun new spin on the classic… …buffalo chicken […]
This creamy buffalo chicken and rice soup recipe is simmered with tender chicken, veggies, rice and a zesty blend of buffalo seasonings. Stovetop, Instant Pot and Crock-Pot options included.
For all of my fellow buffalo chicken dip fans out there, allow me to introduce you to a fun new spin on the classic…
…buffalo chicken and rice soup! ♡
It features all of those bold, zesty, creamy, spicy and tangy flavors we love in the classic dip…just simmered this time around into a steaming pot of chicken and rice soup. It’s total comfort food that tastes just as cozy and delicious as you would hope. And on a chilly winter’s day, it is guaranteed to warm you right up!
This soup is quick and easy enough to whip up for dinner after work on a weeknight, or it would also be a fantastic one to serve to a hungry crowd on game day this weekend. Feel free to adjust the amount of hot sauce to make your version as spicy or as mild as you prefer. And if you happen to have any other leftover veggies hanging out in the crisper drawer, this recipe is incredibly flexible so I say toss them in there too.
Alright, grab some hot sauce and let’s make this buffalo chicken soup!
This shortcut puff pastry cinnamon rolls recipe is super quick and easy to prepare, topped with a dreamy cream cheese frosting, and irresistibly buttery, flaky and delicious! Craving cinnamon rolls but don’t feel like making homemade dough? Grab a package of puff pastry! ♡ I improvised this recipe a few weekends ago when we happened […]
This shortcut puff pastry cinnamon rolls recipe is super quick and easy to prepare, topped with a dreamy cream cheese frosting, and irresistibly buttery, flaky and delicious!
Craving cinnamon rolls but don’t feel like making homemade dough?
Grab a package of puff pastry! ♡
I improvised this recipe a few weekends ago when we happened to be craving some Sunday morning cinnamon rolls, but then realized (whoops!) there was no bread yeast in the pantry to be found. So instead of making my usual homemade cinnamon roll dough, I decided to just try rolling up some puff pastry with cinnamon-sugar filling, popped the swirls in the oven, and drizzled them with our favorite cream cheese icing. And sure enough, they were such a hit!
To be sure, the flaky puff pastry here is considerably different than traditional cinnamon rolls, but we really enjoyed how light they were and loved the extra butter flavor that the puff pastry added. Kind of like a cross between an American cinnamon roll and a French pastry! Feel free, of course, to add any extra ingredients that you love in a good cinnamon bun — chopped nuts, orange zest, a hint of cardamon, or even a swirl of Nutella would also be delicious with this recipe. And if you’re not a big fan of cream cheese icing, I’ve also included a simple vanilla icing option here too.
Let’s make a quick batch of cinnamon rolls together!
This creamy tuna mushroom pasta recipe is super-easy to make in just 30 minutes and tossed with the coziest lemon garlic cream sauce. Raise your hand if you grew up loving classic baked tuna casserole! ♡ Well for those of you who share my affection for a good retro-style creamy tuna pasta bake, today I […]
This creamy tuna mushroom pasta recipe is super-easy to make in just 30 minutes and tossed with the coziest lemon garlic cream sauce.
Raise your hand if you grew up loving classic baked tuna casserole! ♡
Well for those of you who share my affection for a good retro-style creamy tuna pasta bake, today I thought I would introduce you to my modernized spin on this classic that we absolutely love here in our house. As you can see, there’s no baking, box mixes, or casserole dishes involved here. Instead, perfectly al dente pasta is tossed with a simple blend of sautéed mushrooms, fresh spinach, tender flakes of tuna, and a deliciously silky, garlicky, lemony, rosemary creamy sauce, then served a generous sprinkle of Parm and freshly-cracked black pepper on top.
It’s an easy breezy weeknight-friendly pasta recipe that comes together in just 30 minutes or less (basically, the amount of time it takes to prep and cook the pasta). And together, all of the ingredients combine to make each bite taste super fresh and flavorful and deliciously nostalgic. Especially that tuna, which I’m convinced is highly underrated as a pasta protein!
My husband has requested we make this recipe no less than three times this month, and asked me to be sure and mention that it makes for fantastic leftovers as well. So grab some cans of tuna from your pantry and let’s make some pasta for dinner tonight!
I’m a pizza bagel (or a “matzo-rella” stick, depending on your preference), by which I mean I am Italian and Jewish—specifically, Sicilian and Eastern European Ashkenazi—which heavily influences everything I do in the kitchen. Italian- and Jewish-Ameri…
I’m a pizza bagel (or a “matzo-rella” stick, depending on your preference), by which I mean I am Italian and Jewish—specifically, Sicilian and Eastern European Ashkenazi—which heavily influences everything I do in the kitchen. Italian- and Jewish-Americans (and especially those of us from New York) have much in common: guilt, family, tradition, and of course, a passion for food.
While no food writer speaks for an entire culture, it’s important to note that “Jewish food” in particular is not a monolith. My family hails from Poland and Ukraine, which influences my palate and cooking style. And while many Americans are most familiar with Eastern European-inspired Jewish food, the Jewish people have lived in or been exiled to wide-ranging lands all over the world, including Syria, Tunisia, Lithuania, Yemen, Ethiopia, Uzbekistan, Iraq, Iran, and Mexico—just to name a few. Much as I love matzo ball soup, pastrami sandwiches, and babka, there are so many other uniquely Jewish-American dishes, and stories, to tell.
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