Tag: #NYTcooking

“Open Sesame” Salted Chocolate Chip Tahini Cookie Treasure Revealed

“Open Sesame” Salted Chocolate Chip Tahini Cookie Treasure Revealed

Holiday Cookie List: Number EIGHT. Very LATE. But worth the WAIT! My friend Mel mentioned a recipe she had tried recently from the NYTimes for Salted Chocolate Chip Tahini Cookies.  She could not stop raving about them, light, crispy, buttery, hint of sesame, they sounded scrumptious. Always on […]

Ottolenghi-Ototalyummi  Blueberry Lemon Almond Cake

Ottolenghi-Ototalyummi Blueberry Lemon Almond Cake

I am a big fan of Ottolenghi’s cookbooks, the photos are mouthwatering and every dish I have tried has been delicious.  My favorite book is Jerusalem, not just for the recipes and photos but it’s premise. Two men who grew up in opposite ends of […]

Just Another Meatless Monday… Red Lentil Soup with Lemon

Just Another Meatless Monday… Red Lentil Soup with Lemon

In our effort to eat healthier we have cut back on animal proteins and upped our veggie game.  Don’t get me wrong, we still enjoy a good steak for special occasions and I am not giving up those slices of succulent pork belly in my bowl of ramen-no, not EVER.  Meat is our splurge.  But we have made a conscious decision to eat more vegetables and legumes on a daily basis.  Our search for tasty and different ways to prepare them has led to a virtual trip around the world through food.

Luckily we live in the Bay Area where Korean and Southeast Asian stores, Middle Eastern bazaars, Mexican panaderias and Indian markets are all just a short drive away.  Now that we are empty nesters Wes and I find ourselves tootling around on weekends stocking up on goodies from the various stores.  An added bonus is many of the stores have precooked food sections, delis and SAMPLES (lol) to try.  We come home not just with bags of groceries but with boxes of KFC (Korean Fried Chicken Wings-our cheat), hot and crispy samosas, fried tofu flavored with bonito flakes, soy and onions, spicy eggplant loaded with garlic, chilis and sesame or fresh warm naan-yum.  I’m getting hungry already.

I do love going to the markets but at the same time it’s a little (ok, alot) intimidating.  I spend half my time standing in aisles Googling stuff or calling friends for advice.  My friend Namrata (whom we affectionately call the professor at work) is on speed dial whenever I go to the Indian Market.  Our calls usually goes like this:

Me: Uh, Namrata I’m at the store, HELP.  I want to make dal and I am looking at a rainbow spectrum of lentils, black, red, yellow, green..which am I suppose to get?

Namrata: Well, what kind of Dal are you making?

Me:  Hmm, let me look (as I fumble with my phone trying to get to the net and carry on a conversation with her), it says red lentil dal.

Namrata:  Buy the masoor dal, the yellow ones are moong dal, the black ones are for special occasions…….Namrata begins to sound like the  grown-ups in a Peanuts cartoon.  I scan the shelves overwhelmed,  I think I have dal overload.

Me: Hmm, this package says masoor or split red lentils, is that right?

Namrata: yes that’s the one.

Me: In my defense, the word “split” threw me off.  You have to remember I come from “The world according to Rice”.

Next, I ask her about spices and chiles.  I have learned when I ask her “how spicy will that be?”  it’s a relative term.  If she says not too spicy, that means have a glass of water close and a napkin to blot the sweat off my face.  If she says a bit spicy that means running around with my “HAIR ON FIRE” screaming in an exorcist-like voice “I NEED WATER NOW”.

My intentions were to make dal but I found a recipe for a red lentil soup in the New York Times.  I decided it would be a good first foray into using lentils. The recipe is by Melissa Clark whose posts in the New York Times are wonderful.  My brother has made her his cooking muse.  I haven’t seen him go this gaga over anyone since the days when he would rip out pictures of Cybil Shepard from my Seventeen magazines.

This soup is delicious.  Wes is not overly fond of soups unless it is clam chowder but this one had him asking for seconds.  The lentils absorb much of the liquid and create a thick substantial soup despite not having any dairy.  It’s flavor kick comes from chile powder and cumin. A squeeze of lemon brightens the soup and adds a slight yummy tang.  You can tweak it by using ghee instead of olive oil, adding a pinch of garam masala and a dollop of yogurt at the end.  This gives it an Indian flair.  If you are looking for a tasty, filling dish that comes together in less than hour (and even less time in my Instant Pot) try this soup and invite me over for a bowl please.  Don’t forget the naan or crusty ciabatta to go along!

Just Another Meatless Monday… Lentil Soup with Lemon


    Adapted from NYTCooking Melissa Clark
  • 3 tablespoons olive oil or ghee, more for drizzling
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • pinch of garam masala
  • 1 teaspoon kosher salt, more to taste
  • ¼ teaspoon ground black pepper
  • Pinch of ground chile powder or cayenne, more to taste
  • 1 quart chicken or vegetable broth
  • 2 cups water
  • 1 cup red lentils
  • 1 large carrot, peeled and diced
  • Juice of 1/2 lemon, more to taste
  • 3 tablespoons chopped fresh cilantro


  • In a large pot, heat 2-3 tablespoons oil or ghee over high heat until hot and shimmering**
  • Add onion and garlic, and sauté until golden, about 4 minutes.
  • Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, sauté for 2 minutes longer.
  • Add broth, 2 cups water, lentils and carrot. For a thicker soup only 1 cup of water. Note the soup will thicken the longer it sits after cooking.
  • Bring to a simmer, then partially cover pot and turn heat to medium-low.
  • Simmer until lentils are soft, about 30-40 minutes.
  • Salt and pepper to taste.
  • Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
  • Reheat soup if necessary, then stir in lemon juice and cilantro and garam masala if using
  • Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
  • Instead of olive oil finish with a dollop of yogurt and garnish with additional cilantro
  • **If using an Instant Pot or pressure cooker:
  • Saute vegetables in the bowl of the Instant Pot using the sauce function. This will take longer than stove top due to lower cooking temp of pot around 5-7 minutes.
  • Add all other ingredients, according to recipe. Cover and lock lid in place. Set cooking to manual for 10 minutes.
  • When timer goes off do a quick release.
  • Proceed with recipe, season and use a hand blender to puree soup in Instant Pot bowl.
  • Dunzo.
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Spicy Pulled Pork  InstantPot, InstantGratification

Spicy Pulled Pork InstantPot, InstantGratification

I just received an InstantPot pressure cooker for my birthday!  I have previously professed that I am a KITCHEN GADGET FREAK.  I am not exaggerating, I love kitchen appliances.  I am the “what was I thinking, forehead slap” owner of donut hole pans, a strawberry corer, […]

An Easy “Egg”cellent Dish

An Easy “Egg”cellent Dish

I grew up running the streets of Chinatown.  My parents had a mom and pop business right in the heart of Chinatown on Grant Ave. (Yep, Grant Ave…San Francisco…California…USA made quasi-famous by the musical Flower Drum Song).  There are a gazillion restaurants to eat at or […]

Happy Dance in my Mouth-Middle Eastern Herb & Garlic Chicken

Happy Dance in my Mouth-Middle Eastern Herb & Garlic Chicken

It has been a little while since I posted Ottolenghi’s recipe for Turkey Zucchini Burgers.  A flavor packed dish that uses both fresh and dried herbs not usually found in my kitchen.  Tangy sumac, refreshing mint, thyme and parsley,  a welcome addition to my familiar repertoire of flavors.  Now my only problem is…

I need more recipes that use these lovely herbs and spices.

NYT cooking recently posted a recipe for Middle Eastern Herb and Garlic Chicken.  Woohoo, and wouldn’t you know it, the recipe uses many of the same seasonings as the turkey burgers.  It’s totally delicious.  We were in the mood for sandwiches so I marinaded boneless chicken thighs while Wes fired up the grill. I found some nice crusty rolls and threw together a tomato, cucumber and onion salad to go along with our sandwiches.  I couldn’t wait for the chicken to come off the grill.


The lemon and garlic provide the one two punch and the fresh herbs kick it up another couple of notches, it’s like a party in your mouth.

There is quite bit of lemon juice in the marinade and because of this I opted to marinade the chicken for just a couple of hours.  I don’t think it is necessary to marinade it for much longer than that.

We topped the chicken with a yogurt sauce flavored with lemon zest and garlic.  I threw in a dash of sumac for good measure.  It’s great as a dip or as a spread for our sandwiches. To highlight the sesame seeds I would add a touch of sesame oil (dark) to both the marinade and yogurt sauce.

Before summer ends and we cover the grill for winter,  I plan to make this chicken again.  Lucky for us here in California that won’t be for quite awhile!




Middle Eastern Herb & Garlic Chicken

Middle Eastern Herb & Garlic Chicken


    This recipe is adapted from NYTcooking with Melissa Clark
  • 6 boneless skinless chicken thighs (about 1 3/4 pounds)
  • 6 garlic cloves, grated on a Microplane or minced
  • Juice and zest of 2 lemons
  • 3 tablespoons extra-virgin olive oil, more for serving
  • 2 tablespoons minced fresh parsley, more for serving
  • 2 tablespoons minced fresh mint
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh oregano or marjoram
  • 1 ½ teaspoons kosher salt, more as needed
  • 1 tablespoon sesame seeds, more for garnish (optional)
  • ¾ teaspoon sumac, more for garnish (optional)
  • ⅔ cup plain Greek yogurt, preferably whole milk yogurt
  • ¼ teaspoon ground black pepper
  • optional, dash of sesame oil in marinade


  • Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using.
  • Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
  • Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes.
  • If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn’t burn.
  • While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.
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