chili for the championship – New York Times

chili for the championship – New York Times

Many will make chili (above) today, one of the culinary greats of the National Football League, up there with wings and nachos. Ali Slagle’s recipe is good: deep in flavor, spice, and smokiness, and fairly easy to make. I like to make it with coarse ground beef from the butcher instead of the more finely chopped stuff you get at the supermarket, but I’m dear to me. Make it with whatever meat you like – as long as it’s fatty enough to bring out the flavors. Chili is a good way to guarantee a win during the Super Bowl, no matter which team you’re rooting for.

Separate recipe

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But I was lucky enough to run into Jamaican-born chef Darian Bryan the other day, and we got into a discussion about oxtail stew that led me to make the dish that night and think it would make the perfect championship prize. today. I learned to cook oxtail from Velma Hawthorne, the executive chef of Golden Krust Caribbean Bakery & Grill in New York, who builds the stew on a base of burnt sugar or coffee sauce. It’s great, but the process can be hell in the pot. Bryan laughed when I said this and said it was fine to substitute a commercial coffee sauce – something like Kitchen Bouquet, available at most grocery stores. I did and the result was incredible.

As for the rest of the week. …

You don’t need a proper recipe to make my bulgogi-style tofu, just some gochujang, ssamjang and a bunch of pantry items, plus some lettuce to wrap up the fresh chunks of hot tofu and a bowl with rice. But don’t take my word for it. Here’s a note Marissa, a reader, left below my instructions: “The tofu was fresh and the flavor divine. Definitely a new favorite.”

Ali Slagle’s recipe for Crispy Baked Fish with Tartar Sauce is an easy winter’s night trip to a summer seafood shack, with a flaky crust; tender and juicy meat; and no need for a big pot of oil. It’s sheet pan cooking at its best.

I love Nigella Lawson’s recipe for Roasted Zucchini, Radicchio and Feta Salad, although to be honest, I generally make it with butternut squash instead of courgettes. Would sweet potato work just as well? It would be, and it would be a very good meal.

“Light” chicken noodle soups are often based on leftover pieces of roasted chicken or a shredded rotisserie bird. But Alexa Weibel’s recipe starts with fried ground chicken instead, which makes for a much more complex and satisfying base. You will be ready to eat in 30 minutes.

Then you can head into the weekend with a feast of sorts: the recipe for roast pork with milk that Pierre Franey helped Bryan Miller bring to life in the late 1980s, a Miller memoir taken from the kitchen of Adrienne Biasin, who directed for years. bistro Chez la Vieille in Paris. It’s cute.

Thousands and thousands (and thousands!) of more recipes are waiting for you in New York Times Cooking, although you need a subscription to read them. Subscriptions are important. They support our work and allow it to continue. If you haven’t released one yet, I’d like to ask if you’d consider doing so today. Thank you.

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Now, it’s a long way from anything to do with food or the price of tea, but Tim Brinkhof has a fascinating story in Smithsonian magazine about how Dutch painters depicted the extreme weather of the Little Ice Age, which lasted from roughly 1250 to in 1860.

Celebrity Profiles – Can’t Stop, Won’t Stop. Here’s Simone Biles in Vanity Fair, by Leah Faye Cooper.

In case you missed it, I recommend this article by Alex Vadukul for The New York Times about restaurateur Keith McNally’s revival of his 1990 film, “End of Night,” in a New York theater. Anyone who showed tickets from a show received half-price dinners at their establishments.

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