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Need for Speed
Emily Weinstein, New York Times
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I thought this week I would focus exclusively on dishes that you can make in less than 30 minutes — and, in one case, less than 15. These are the recipes I need most right now, in the craziness of high fall and its many commitments.اضافة اعلان
Easy kung pao chicken
Sweet, sour and a little spicy, this meal tastes like home — specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: “quick, easy, and my mom’s favorite”. Dried chilies sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer — no high-heat stir-frying necessary — to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish’s signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.
Sheet-pan shrimp with tomatoes, feta, and oregano
Ready in 10 minutes, this vintage Mark Bittman recipe is a perfect weeknight recipe. It relies heavily on garlic, oregano, and black pepper as a coating for the shrimp. Serve alongside a hearty salad or with a stack of flatbread for an easy meal. In his original piece, a roundup of shrimp recipes, he suggested wild shrimp from the Pacific or Gulf of Mexico, or fresh local shrimp from Maine or the Carolinas, if they are available to you. All, he wrote, are “preferable from a sustainability perspective”.
Read more Good Food
Jordan News
Easy kung pao chicken
Sweet, sour and a little spicy, this meal tastes like home — specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: “quick, easy, and my mom’s favorite”. Dried chilies sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer — no high-heat stir-frying necessary — to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish’s signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.
Sheet-pan shrimp with tomatoes, feta, and oregano
Ready in 10 minutes, this vintage Mark Bittman recipe is a perfect weeknight recipe. It relies heavily on garlic, oregano, and black pepper as a coating for the shrimp. Serve alongside a hearty salad or with a stack of flatbread for an easy meal. In his original piece, a roundup of shrimp recipes, he suggested wild shrimp from the Pacific or Gulf of Mexico, or fresh local shrimp from Maine or the Carolinas, if they are available to you. All, he wrote, are “preferable from a sustainability perspective”.
Read more Good Food
Jordan News
