Tag Archives: New York Times recipe

Striped Bass and Kimchi Stew

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Striped bass fillets cooked in a punchy kimchi-laced broth.
Striped bass fillets cooked in a punchy kimchi-laced broth.

When life gives you lemons, make lemonade. When it gives you jars of kimchi, make warming fish and kimchi stew.

I almost always have a jar of kimchi in my fridge. And you should, too. It comes in so handy for everything from fried rice to breakfast eggs to mac ‘n’ cheese.

“Striped Bass and Kimchi Stew” is a recipe by cook and food editor Rick A. Martinez, as published in the New York Times.

This recipe is based on the classic Korean dish, kimchi-jjigae, the stew of kimchi, seafood, pork or tofu that comes bubbling ferociously in an iron pot to your table at a Korean restaurant.

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Indispensable Korean Scallion Pancakes — Plus A Food Gal Giveaway

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Korean scallion pancakes -- a cinch to make with kimchi and any leftover veggies you have.
Korean scallion pancakes — a cinch to make with kimchi and any leftover veggies you have.

That quarter head of cabbage lingering in the fridge. The two carrots, once the epitome of crunch, now possessed of droopy ends. That once bright-white cauliflower head starting to go sallow. And those green onions now sadly going limp.

When I peer into my crisper drawer at home, it often feels like a race against the clock. Limiting my trips to the grocery store now means loading up with perishables all at once, each with its own limited life cycle. Tick, tick, tick. When I spy things beginning to wither, like Valentine’s Day roses after the bloom of the holiday has come and gone, I slump dejectedly.

But now, thanks to a genius recipe, I perk up immediately instead to the possibilities.

Because “Korean Scallion Pancakes” or “Vegetable Pajeon” was made for those bits and ends of veggies that hang around a little too long through no fault of their own.

Think Hanukkah potato pancakes gone Korean with kimchi instead.

Small-batch Vietnamese Tiger Sate chili sauces -- plus a chance to win three jars to try.
Small-batch Vietnamese Tiger Sate chili sauces — plus a chance to win three jars to try.

This genius recipe, published in 2019 in the New York Times, is by one of my favorite food writers, Melissa Clark. She learned the recipe from Chef Sohui Kim of Insa and the Good Fork restaurants in Brooklyn.

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Rice With Andouille and Kale

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A one-pot meal that's smoky and with just the right amount of spiciness.
A one-pot meal that’s smoky and with just the right amount of spiciness.

At the start of shelter-in-place, I admit I was in a tizzy over all the shortages at grocery stores.

Sure, the scarcity of hand sanitizers and rolls of toilet paper had me a little troubled. But what really got me worked up was the run on all-purpose flour and, yes, rice.

After all, I am Chinese-American. So to me, a pantry without any rice is a very sorry one, indeed.

Fortunately, when I was nearing the last few grains in my cupboard, I managed to find a 25-pound bag of jasmine rice online for a reasonable price. Now, normally, even I, in a household of two, would never buy such a huge bag. But because this was the only one I saw, I grabbed it without a second thought.

Good thing I did, too, because it’s come in so handy. It’s also inspired me to seek out new recipes to enjoy this mother lode of rice, including this one-pot wonder for “Rice with Andouille and Kale.” It’s a recipe by the late-great food writer Molly O’Neill that was published in the New York Times, which she wrote for regularly.

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A Different Take On A Tuna Noodle Dish

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A Japanese-style noodle salad with canned (or jarred) tuna at its center.
A Japanese-style noodle salad with canned (or jarred) tuna at its center.

You can teach a person to fish.

Or you can hand them a can-opener to wield upon tins of tuna.

These days, the latter may be much more practical, given how canned (or jarred) tuna ranks right up there now with toilet paper, disinfectant wipes, and fabric masks, as commodities we apparently most value when we think the world is coming to an end.

If you’ve already had one too many tuna sandwiches or casseroles, then you’ll surely welcome this novel tuna dish into your arsenal.

“Japanese-Style Tuna Noodle Salad” is from Sam Sifton of The New York Times. He adapted this from a recipe from “The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate―Sustainably Canned, 100% Delicious” (The Experiment) by Chef Bart van Olphen.

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