Doctor-Approved Prescriptions – The New York Times

One of the great joys of my job is that there are people in my life who, when I see them, will command me and tell me what they made of New York Times Cooking. My favorite interactions are with my doctor, a accomplished New Yorker who I love and who has taken care of me for many years. Yesterday, during an appointment in the exam room, she pulled out her phone, opened the cooking app, and started scrolling as she gave me the recipe summary:

Blister beans with pistachios: “This is the only way to make green beans.”

Dutch Baby: “It didn’t work with oat milk, but it’s still good.”

Broccoli Salad with Garlic and Sesame: “That? Delicious.”

In return, I serve as a concierge for private recipes, guiding her to dishes I think she will enjoy. A handful of those are below, along with a few of their own picks. You can always tell me what you think too: Hearing from you is the best.

There’s just something about warm, cracked grapes, and they mix beautifully with meat. In this Lidy Heuck recipe, they accompany chicken cutlets; a side of sour cream with lemon ties it all together.

A classic of Italian cuisine, amatriciana is a dish made up of so few ingredients, but the ingredients that are there create something powerful, almost magical, when combined. This Kay Chun recipe is a moment of ecstasy in a bowl.

Check out this recipe.

Ali Slagle combines an umami-blessed miso base with chewy pearl barley, asparagus and peas for an April version of a January soup. You can add diced soft or firm tofu if you want to make it a more filling meal.

Check out this recipe.

My doctor said she loved this Hetty McKinnon recipe, which was inspired by dishes like Hiyayakko, and also used the spicy soy dressing for the shrimp and snow peas as a side; It’s also delicious with eggs and rice. This is also popular with our editors.

Check out this recipe. Doctor-Approved Prescriptions – The New York Times

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