Those of you who read this newsletter frequently (hello, Mom) will know the name Hetty Louise McKinnon and I often talk about her recipes, which are not only delicious, of course, but always satisfying and full of surprises and surprises (that’s the technical term).
Hetty, along with Times health and nutrition reporter Alice Callahan, shared everything you need to know about vegetarian diets in a special collaboration with Well. “We tend to cook and eat what we’re used to, but giving up meat doesn’t mean giving up your favourite flavours,” they write. “If you love the vibrant flavour of larb, try making it with mushrooms or tofu. You could also make adobo with eggplant or cauliflower, use chickpeas for your take on Indian butter chicken or satisfy your craving for schnitzel or breaded cutlets with halloumi or tofu. Change takes time, but relying on familiar flavours and dishes makes it a lot easier.”
Speaking of familiar dishes, if you haven’t made Hetty’s Chilled Noodle Salad with Spicy Peanut Sauce yet, now is the time, especially this long weekend. The soba noodles and peanut butter-based sauce add a savory, nutty flavor to the crunchy veggies (a mix of zucchini, radishes, and bell peppers), and the garlicky, limey peanut sauce can be adjusted for spiciness to suit your taste. I use chilli crisp instead of chilli oil to add a tangy crunch. I’ve also used tahini instead of peanut butter, but I’m not sure which I prefer. In short, make these noodles and customize them to your liking.
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These cumin beans with mushrooms are a new recipe for Hetty, but already a repeat favorite in our house. I love the bright, earthy flavor that cumin gives to any dish (see Hetty’s vegetarian lamb dish in Xi’an Specialties). Pairing it with spicy ginger, sweet beans, and umami-packed mushrooms is a no-brainer. When you’re hungry, do you want to put a fried egg on top, cracking the yolk so the yellow goodness mixes with the already golden cumin mix? You definitely will.
It’s wedding season, so let’s move on to the chicken or fish question. Marinade your chicken in a citrus-chile marinade on Saturday morning and it’ll be ready for Ham El Waly’s pollo asado on Saturday night. This lemony roasted fish with brown butter, capers and nori, adapted from Daniel Alvarez’s recipe by Melissa Clark, doesn’t require a marinade, but you can mix up some nori oil ahead of time. Making the nori oil is super easy – just add some seaweed snack sheets, olive oil and black pepper to the blender – so make extra to use on grilled chicken thighs or pan-seared salmon.
Are you going to a party this weekend and have offered to bring a salad or dessert? Now you may remember this: Ali Slagle’s refreshing cucumber salad is quick to whip up and requires just four ingredients (not including salt, pepper, or sugar). It’s a party-pleaser that provides a refreshing, cooling contrast without overpowering the main course (ribs, boiled shrimp, grilled salmon).
For dessert, Samantha Seneviratne’s Blueberry Pie Bars are much easier to transport and serve than blueberry pie (no forks or plates needed). And these pie bars have a secret secret: Between the jammy fruit and buttery shortbread, there’s an extra layer of sweetened cream cheese. “It’s amazing!” says reader Tom. “Surprisingly, it’s even better than blueberry pie.”
