Cheese Croutons, Bulgogi Burgers and Crispy Rice

May 26, 2023

In other words: orecchiette salad with crisped halloumi, Korean cheeseburgers with sesame pickles and one-pan Iranian rice and runny eggs.

My job is to write to you about weeknight recipes, the dishes you can make at the end of a long day when you don’t have much time or energy, but still want something good to eat. But I’m a dessert person, and so first I must direct your attention to Melissa Clark’s new strawberry recipes, especially this strawberry cream cheese tart. Perfect for the long weekend!

In fact, all of this week’s selections work for Memorial Day weekend gatherings, in addition to the days that follow. But if you’re in need of more options, we’ve got a lot of recipes for you. Suggestions? Questions? Kitchen conundrums? Reach out to me anytime at [email protected]. And if you like New York Times Cooking, please consider subscribing.

David Malosh for The New York Times. Food Stylist: Simon Andrews.

While it’s ideal to make barbecued chicken on a grill, you don’t actually need one. In Ali Slagle’s new recipe, you brush boneless, skinless chicken with barbecue sauce and then sear it on the stove until the sauce caramelizes. Smoked paprika in the sauce hints at the flavor you’d get from the grill.

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

I love halloumi, a cheese that sears and grills beautifully and delivers a salty, squeaky bite. Yossy Arefi uses it as you would croutons in this main-course pasta dish, which is full of tomatoes, cucumbers and herbs.

View this recipe.

Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

I had outrageously good Korean barbecue last weekend, and I can still taste that combination of salty grilled steak and scallion sauce. Maybe this week I’ll make this barbecue-inspired recipe from Kay Chun, who converts those flavors into burger form. And here is Maangchi’s bulgogi recipe if you are looking for a classic barbecue experience, and Eric Kim’s bulgogi eggplant if you want to make it vegan.

Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.

Kenji López-Alt has a genius tip for making better salmon that results in crisper skin and juicier flesh (even if you accidentally overcook it). The secret is salting the fish at least eight hours ahead. Try it!

View this recipe.

Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

In this one-pan recipe, based on the Iranian dish baghali polo, Ali Slagle cooks eggs directly in rice with lots of dill and lima beans. It’s an easy, light and very green dinner.

View this recipe.

Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m [email protected], and previous newsletters are archived here. Reach out to my colleagues at [email protected] if you have any questions about your account.

View all recipes in your weekly plan.

This post was originally published on this site


Don’t miss a listing, join our mailing list:

By submitting this form, you are consenting to receive marketing emails from: Northeast Restaurant Group, 90 Canal Street, 4th Floor, Boston, MA, 02114, You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact