Tag Archives: New York Times recipe

Rice With Andouille and Kale

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

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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