During my college years, I had the opportunity to work as a coat checker in an upscale New York restaurant. One day, I decided to ask the chef about his favorite food. Without hesitation, he replied, “Fried cheese.” At that time, I only knew of mozzarella sticks served at sports bars. However, the chef went on to describe the tantalizing experience of enjoying sautéed rounds of goat cheese on a salad and pan-seared Camembert with a crispy rind. It was clear that his love for fried cheese knew no bounds.
If the chef were here today, I believe he would be thrilled with Zainab Shah’s new recipe for paneer chile dry. This dish features shallow-fried paneer cubes coated in a peppery, gingery ketchup-soy sauce. It’s a spicy and sticky delight that combines crispiness with a melting texture. For those who prefer a different cheese, tofu can be easily substituted.
Now, let’s move on to our featured recipe. Introducing Paneer Chile Dry, a mouthwatering dish that you can find on the New York Times Cooking website. If you’re in the mood for frying, this recipe is perfect. However, if frying isn’t your current preference as we ease into the workweek, fear not. Ali Slagle has come up with a three-ingredient basil-butter pasta recipe that will satisfy your cravings. By using the pasta cooking water to blanch the basil and blending it with butter, Slagle creates a pasta dish that resembles pesto but offers a lighter and more nuanced flavor profile.
Speaking of basil, Alexa Weibel has an enticing adaptation of pad krapow gai (Thai basil chicken) from the book “Night + Market.” This recipe incorporates ground chicken, which is not only more economical but also defrosts quickly if you keep a stash in your freezer.
With eggplant being in season, it’s the perfect time to try Kay Chun’s sabich bowls. This flavorful dish is a twist on the traditional Israeli pita sandwich. Instead of stuffing everything into a pita, Chun prepares it on a sheet pan, adding crispy golden chickpeas. Served over rice or your favorite grain, this meatless option is both satisfying and delicious.
For dessert, how about indulging in an iced coffee float? It’s as simple as adding a scoop of your favorite ice cream, such as my no-churn salted caramel, to a glass of cold brew coffee. Stir it well and enjoy the refreshing combination of flavors. It’s the epitome of summer enjoyment.
If you’re interested in exploring these recipes and thousands more, consider subscribing to New York Times Cooking. We appreciate your support. If you encounter any technical issues, please reach out to [email protected], and our team will be there to assist you. As always, feel free to say hello to me at [email protected].
Before we wrap up, here’s a quick tip: Don’t let your leftover cold coffee go to waste. Freeze it into ice cubes! These coffee cubes are not only perfect for cooling down your cold brew without diluting it, but they can also be used to make a quick and easy iced coffee. Simply add the cubes to a glass, top it with a splash of milk or water, and let it melt as you go about your day. It’s a convenient way to enjoy a refreshing beverage without the hassle of making a whole pot of coffee.
Denial of responsibility! VigourTimes is an automatic aggregator of Global media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, and all materials to their authors. For any complaint, please reach us at – [email protected]. We will take necessary action within 24 hours.
