Variations on ramen noodle salad — where crumbled dry ramen noodles stand in for croutons in a bowlful of shredded veggies and tossed in a tangy-sweet Asian dressing — have been turning up at potlucks for decades. This modernized version, lightly adapted from Amy Thielen’s “Company: The Radically Casual Art of Cooking for Others,” is […]
As temperatures drop, here’s the soup to bid farewell to summer: a pot-full of the season’s harvest that’s filling yet light, brightened with fresh tomatoes, corn kernels, and basil added at the end. This recipe is lightly adapted from “Simply Tomato” by Martha Holmberg (Artisan, $30). Serves 4 to 6. — Susan Puckett Ingredients Instructions […]
Oven-roasted fish is one of the healthiest and easiest entrees. The tricky part is keeping it from turning dry and rubbery from overcooking. This recipe, inspired by one from “Cook Color” by Maria Zizka, offers a simple trick for avoiding that: Set the oven temp super-low, to 250 degrees, and cook for about 20 minutes, […]
Watermelon and feta have made a popular snack in the Mediterranean for ages. The combo has caught on elsewhere, too, usually in the form of a salad. In his new cookbook, “I Could Nosh: Classic Jewish Recipes Re-vamped for Everyday,” Jake Cohen provides the perfect appetizer for a sunny cocktail gathering or lunch. Ample olive […]
Puttanesca refers to an Italian pasta sauce invented in the mid-20th century in Naples consisting of tomatoes, anchovies, olives, red pepper flakes, and other bold flavors typically served over spaghetti noodles. In this slight adaptation from “Good Catch” by Valentine Thomas, those ingredients are paired with mild fish fillets instead for a protein-forward variation that will […]
Larb is a meat salad that often appears on Thai menus and is easy to make at home. Ground beef, pork, and chicken are the typical proteins used. This vegetarian version, based on one in “Perfectly Good Food” by Margaret Li and Irene Li, subs crumbled tofu while using the same flavorings. Generous handfuls of […]
We tend to think of tomatoes as a vegetable rather than the fruit it technically is. This salad, adapted from Martha Holmberg’s “Simply Tomato,” is a dazzling reminder. The tomatoes, chile, herbs, pistachios, and tangy dressing boost the complexity while toning down the sweetness typical of many fruit salads. Pomegranate molasses is a popular Middle […]
Homemade tostadas are as much fun to make as they are to eat and an easy way to turn dinnertime into party time. Corn tortillas are misted with vegetable oil spray and baked until crispy. Stand in for fried tostada shells to cut down on the fat. Pile them on a plate, surround them with […]
Chicken cutlets are among the quickest and most satisfying entrees you can cook from scratch. They’re typically pounded thin, dredged in seasoned flour, dipped in egg, and coated in breadcrumbs before pan-frying. This version, adapted from one in Emma Laperruque’s “Food52 Big Little Recipes,” replaces the breading with lightly crushed seeds, creating a super-crunchy, nutty-flavored […]
Zucchini is high in fiber and low in calories, with lots of potassium and vitamins A, B, and C. It’s also highly adaptable to all kinds of preparations and flavor combinations. This recipe, from Cynthia Graubart’s “Zucchini Love” (Storey, $14.99), marries it with peaches on the grill for a dazzling new taste experience. Once the […]
