One of the great joys of my job is that there are people in my life who push me when I see them and tell me what they have made New York Times Cooking† My favorite interactions are with my doctor, an accomplished New Yorker whom I love and who has cared for me for many years. Yesterday, during an appointment in the exam room, she picked up her phone, opened the Cooking app and started scrolling as she gave me the recipe overview:
Blistered green beans with pistachios: “This is the only way to make string beans.”
Dutch baby: “It didn’t work with oat milk, but it’s still tasty.”
Broccoli salad with garlic and sesame: “This one? delicious.”
In return, I serve as a concierge for private recipes and send her to dishes I think she will enjoy. A handful of those are listed below, along with a few of her own picks. You can also always tell me what you think: [email protected] Hearing from you is best.
There’s just something about warm, cracked grapes, and they blend beautifully with meat. In this Lidey Heuck recipe, they accompany chicken schnitzel; a side of sour cream spiked with lemon ties it all together.
My doctor said she loved this Hetty McKinnon recipe, inspired by dishes like hiyayakko, and she also used the spicy soy dressing for shrimp and sugar snap peas on the side; it is also delicious with eggs and rice. This one is also popular with our editors.