I love this salad.
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@BeefeaterRocks , I think I got you and @MunchkinRedux confused (sorry Munchkin !) regarding this dressing - I made it after I saw this post and am completely obsessed with it. I have made it three times. I use fat free Greek yogurt instead of buttermilk since that’s what I have on hand - to no ill effect- and add some lime juice to it. On salad, on tacos, for dipping raw vegetables - it is just so good!
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Which dressing is this? If it is worthy of obsession I would love to try it.
Jalapeno ranch! I make it in my immersion blender. Couldn’t be easier.
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Here you go:
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I made this on Thursday using Kewpie mayo and I cut back on the proportions and salt because I wasn’t making the giant accompanying salad. B loved it. I prefer vinaigrettes and even I liked it. I’m going to make the ginormous salad soon; B could eat a meal salad 5 days/week. Definitely a new keeper.
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Kay Chun’s Beef Fried Rice.
This was OK, and certainly fast, easy and edible, but (as a round-eye) having made fried rice a few hundred times prior, I’m wondering - why no sauce? Just soy, and lots (and lots) of salt. Another tip: season and cook the eggs first and separately, and then proceed with the rest.
It was fine, and certainly a good way to clean out the fridge, but as far as FR goes, I think there are better versions.
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This was good, but a lot of work for just good. I would rather make piccata, much easier. My sauce is kind of grayish because I read the recipe wrong and added the dried oregano to the sauce instead of the breading.
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Those look scrumptious! Of course, when I wanted to add this recipe, it was already in my NYT recipe box 
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Genevieve Ko’s Easy Blueberry Cream Scones from NYT (gift link).
Deets on the baking thread here.
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I’ll have to show my PIC, who adores blueberry scones. Doubt he’ll be doing much baking here, but for when we are home again.
Thanks for sharing!
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I hope they work out for you - they’re really easy to make, and a good vehicle for all the summer fruits and berries headed our collective way.
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I thought I had made this before, but it was a similar salad from F&W. It’s very good, hoisin and peanut butter is a match made in heaven.
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DOENJANG / GOCHUJANG SALMON BOWL
Took inspiration from two “recipes” that use doenjang and gochujang respectively to season salmon before roasting.
I’ve made this a few times now, and what I have settled on is thinning gochujang with some sesame oil, a splash of soy sauce, and water, adjusting with rice vinegar, a pinch of sugar, and coarse chilli powder / gochugaru (depends on the specific gochujang as the sweetness and spice level vary), and brushing large cubes of salmon (2") with some of the sauce, saving more of it to drizzle later.
Roast or broil the cubes at high temp, which takes only about 3-4 mins. (Large cubes because small ones got overcooked before the sauce crusted, and have more sauce coverage than a whole fillet.)
I like this over rice and/or quinoa with some kimchi and a steamed or sauteed green vegetable. Yesterday I sauteed bok choy with very ripe kimchi, which was a nice foil for the savory-spicy-slightly-sweet seasoning on the salmon.
Very high flavor to effort ratio!
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After all the rave reviews and different ideas for how to use this, I needed to try it. I made myself a big salad with butter lettuce, avocado, yellow pepper, scallions, and corn (from the freezer). I topped it with some shrimp that I’d sauteed with garlic. Then last night I had some leftover pizza and dipped the crusts into it. Both ways it was fantastic. And thanks to ieatalotoficecream for the suggestion of subbing nonfat plain yogurt, which I often have, for the buttermilk which usually ends up mostly going to waste. Will definitely make this again.
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Buttermilk freezes really well. The salad looks delicious!
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I have frozen it before, and then forgotten that I had it. Once I realized that this had happened a few times, I decided to only make recipes with buttermilk when I was absolutely craving them. And I don’t like milk, and don’t keep it around the house, so doing the lemon/vinegar trick is also pointless. The yogurt worked well, happy to say.
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I just made a new batch.
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CHEESY GREEN CHILE BEAN BAKE
Here is a non-paywalled version (NYT headnote says chorizo is optional)
This is one of those recipes with what I think of as “negative synergy” where the whole is somehow worse than the sum of its parts. We like pinto beans, cheese, bell peppers, and salsa verde - but apparently not together in this particular configuration. Leftovers went in the trash. I will give it credit for being fast and easy, though.
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Looks really good. Saving your notes.
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