Entries tagged with “New York Times”.

This delicious recipe from the New York Times is a cinch to make and is dinner party-worthy. Pickle red onion in vinegar and honey and marinate the chicken in salt, garlic, coriander and black pepper for 30 minutes. Meanwhile, toss sweet potato and a sweet pepper with oil, fresh sage and spices. Place the chicken and veggies on a baking sheet and roast until done. Garnish with the pickled onion and cilantro and serve.

Avoiding Additives and Preservatives

Check the spices to make sure they don’t contain colour or anti-caking agents.

Marinate chicken thighs for 30 minutes

Pickle red onion in vinegar and honey

Place chicken and veggies on sheet pan

Roast until chicken is done and veggies are tender

Garnish with pickled onion and cilantro


3 tablespoons (45 ml) apple cider vinegar

1 ½ teaspoons (7.5 ml) honey

1 medium red onion, thinly sliced

1 ½ teaspoons (7.5 ml) kosher salt, more as needed

1 to 2 cloves garlic, grated or minced

1 teaspoon (5 ml) ground coriander

½ teaspoon (2.5 ml) freshly ground black pepper

2 pounds (900 g) bone-in, skin-on chicken thighs (4 to 6 thighs)

2 ½ tablespoons (37.5 ml) extra-virgin olive oil

12 ounces (340 g) sweet potato (1 large), peeled and cut into ½-inch (1.27 cm) cubes

1 large red, yellow or orange bell pepper, thinly sliced

1 ½ tablespoons (22.5 ml) finely chopped fresh sage

¾ teaspoon (3 ml) sweet paprika

⅛ teaspoon (0.5 ml) cayenne

⅛ teaspoon (0.5 ml) ground allspice

Cilantro leaves, for serving


In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.

In a large bowl, mix together 1 teaspoon (5 ml) salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.

Heat oven to 425 degrees F (220 degrees C). In a large bowl, toss together 2 tablespoons (30 ml) oil, sweet potato, pepper, remaining onion, sage, remaining ½ (2.5 ml) teaspoon salt, paprika, cayenne, and allspice. Spread vegetables out on a rimmed baking sheet.

Add remaining ½ tablespoon (7.5 ml) oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. Chicken should rest directly on the baking sheet.

Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees F (230 degrees C). Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons (10 ml) liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.

To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves. Serves 4.

From the New York Times

I received a subscription to the New York Times cooking website for my birthday and I’m enjoying its many offerings, including this dish of rice noodles topped with spicy pork and herbs. Cook the noodles, drain and rinse, make the dressing and cook the pork, aromatics and vegetables. To serve, top the noodles with the dressing, pork vegetables, herbs, nuts and radishes. If you can’t find black vinegar, use balsamic instead. Instead of chile oil, I used canola and addes some hot pepper flakes.

Avoiding Additives and Preservatives

I use Marukan rice vinegar, a balsamic vinegar with no sulfites added and tamari instead of soy sauce.

Cook rice noodles, rinse in cold water and drain

Prepare herbs, nuts and radishes

Prepare dressing

Cook the ground pork

Rice Noodles with Spicy Pork and Herbs


1 pound (454 g) thin, round rice noodles

2 tablespoons (30 ml) rice vinegar

1 tablespoon (15 ml) soy sauce

1 tablespoon (15 ml) black vinegar

1 tablespoon (15 ml) chile oil

1 teaspoon (5 ml) sugar

1 tablespoon (15 ml) canola or other neutral oil

½ pound (227 g) ground pork

1 teaspoon (5 ml) salt

2 garlic cloves, sliced

1 1-inch (2.5 cm) piece ginger, chopped

2 scallions, light parts chopped, green parts reserved for garnish

1 tablespoon (15 ml) yacai (Sichuan preserved vegetables, optional)

Handful of herbs like mint, basil and cilantro leaves, washed

¼ cup (60 ml) salted, roasted peanuts, chopped

4 radishes, sliced (optional)


Bring a large pot of water to boil, and cook noodles according to instructions. Drain noodles while running under cold water, until they are cool to the touch. Set aside. Mix dressing by whisking rice vinegar, soy sauce, black vinegar, chile oil and sugar until sugar dissolves. Set aside.

Cook the pork topping: Heat oil in saucepan over medium heat, and add ground pork and salt. Pan-fry, breaking meat into small pieces with a wooden spoon, until no pink parts and no liquid remain in the pan, about 5 minutes. Add garlic, ginger and scallion whites, and stir occasionally until the raw smell has disappeared and the meat is starting to brown in places, about 5 minutes. Add the vegetables, if using, along with a tablespoon of water, and cook for 2 or 3 minutes more, or until mixture is darkened and thick. Set aside.

When you’re ready to serve, divide cool, drained noodles into four individual bowls, and top each with a tablespoon of vinegar dressing followed by a pile of ground pork, herbs, peanuts and radishes, to taste. Serve with any remaining garnish, and additional chile oil and chile-oil solids, on the side. Serves 4.

From the New York Times

Merry Christmas everyone!

This quick dish from the New York Times turns a plain fish fillet into something special. Melt some butter and stir in garlic, thyme, curry powder, ginger and lemon zest. Pour the sauce on the fish, squeeze some lemon juice over the top and broil for about five minutes.

Avoiding Additives and Preservatives

Use butter that contains only cream. Check the curry powder to make sure it does not contain colour or anti-caking agents. Use fresh lemon juice, as the concentrate is bitter and contains sodium benzoate.

Make the lemon-curry butter

Pour the sauce over the fish and broil

Broiled fish with lemon-curry butter


4 tablespoons (60 ml) unsalted butter

4 garlic cloves, finely grated or minced

1½ tablespoons (25 ml) minced thyme leaves

1½ teaspoons (7 ml) curry powder

1½ teaspoons (7 ml) grated ginger

¼ teaspoon (1 ml) fine sea salt, more as needed

¾ teaspoon (3 ml) finely grated lemon zest

Ground black pepper, to taste

4 (6-ounce/175 g) blackfish, flounder or hake fillets

Fresh lemon juice, for serving

Dill fronds or fresh parsley, for serving


Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and ¼ teaspoon (1 ml) salt; heat until fragrant, about 1 minute. Stir in lemon zest.

Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve. Serves 4.

From the New York Times