I made the Cauliflower Shawarma https://cooking.nytimes.com/recipes/1023019-cauliflower-shawarma-with-spicy-tahini?unlocked_article_code=1.904.FiJp.CwcrrP-XgsxD&smid=ck-recipe-iOS-share but I was making it to have for lunches during the week so I tossed in olives and some cucumbers and mixed all the veg with the tahini dressing. I’d probably keep it separate in the Future for aesthetics alone! But it was good over a bed of fresh spinach with some yellow grape tomatoes added at service!
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I made NYT’s chicken stew for the first time today - winner!
I was short on chicken thighs - 1 lb. instead of 1.5 lbs - and therefore reduced the chicken stock from 4 c. to 3 c., but otherwise left all the veg and seasonings the same. I also cut the chicken thighs into chunks, browned them, and removed them to a plate before proceeding with the mirepoix. I did not shred the chicken any further. Lastly, as I’m not a fan of long-cooking green beans, I tossed in some sauteed kale from freezer and sliced fresh mushrooms (along with the browned chicken) at the end.
So good! The cider vinegar and herbs (and the squeeze of lemon at the end) make for a tasty and delicious stew. Will make again. FYI: even with the shortened chicken, we got 6 servings out of the recipe ( which suggests 4 servings).
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Sounds great, thanks for the gift link.
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Gift Link! Thank you!
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You are welcome!
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Beautiful!
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I’m going to have to make this over the weekend - anything you make three times I have to try! (and I’ve been looking at it when you’ve made it before!)
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@ieatalotoficecream Thank you & @Bigley9 you must, it is so simple and so good. I cooking the shrimp and remove it from the pan before adding the coconut milk, otherwise I follow the recipe.
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More BUTTER ROASTED SALMON — I do love this method.
I have tweaked it a bit, no butter in the dish to start, make a quick compound butter while the fish roasts skin side up, and when you peel off the skin and flip it, then coat with the butter and let it finish cooking.
Yesterday I used some potent harissa with 1/2 tbsp of butter for a fillet, which was plenty.
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We’ve made this many times before using BISO chicken thighs, and have pared down the ludicrous amount of olive oil to about a quarter of what’s given in the recipe while doubling up on all the other ingredients. Thai basil today instead of fresh oregano cuz it’s what we had, and 4-5 Thai bird peppers for a good kick.
I could eat a shoe with that sauce, I swearz 
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(gift link, natch 
).
I didn’t make this, but a friend did for the potluck I hosted recently. She didn’t add any sea salt, which I think would be even better — just to offset the very sweet caramel/chocolate combo.
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There’s a non-Passover version that uses saltines instead of matzo, and I’ve also topped it with salted nuts or pretzels. Either way, the salt is definitely a good touch.
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The cracker toffee/ crack versions made with Ritz crackers, graham crackers, and Breton crackers are also delicious, in addition to the saltine crack and matzoh crack.
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Made this tonight and it is fabulous! I did double the ginger, garlic , and turmeric, and half the shrimp. Lots of spinach. Really delicious. Thank you!
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How fortuitous, I was looking for a salad to go with chicken katsu and todays NYT Cooking had a recipe for miso sesame vinaigrette which lead me to a recipe for chicken and cabbage salad. Of course I eliminated the chicken, used red and green cabbage, red miso and black sesame seeds, followed the recipes for everything else. The dressing is very good and dressed salad is delicious.
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This is a favorite around here.
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I’m looking forward to trying this in tomato season!
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I made the butter salmon a little differently but it still was very delicious. I browned the butter a bit stove top, added chervil and poured over , under, around a skinless piece of salmon. Baked at 275* until internal temperature was112-115*.
The fresh lemon relish was superb with the fish, I had the sweetened version in the fridge and it was perfect. The uncooked lemon is so up front that the small amount of sugar just ended up taming it a bit. A definite repeat for me with the lemon relish.
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