Could this be the anti-ramen? Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy. (Photo: Evan Sung for The New York Times)
This Korean Fried Rice Recipe uses a simple technique — make an easy, flavorful Kimchi Sauce, mellowed out with Butter, and Sauté Leftover Rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.
Spicy Green Bean and Tofu Stir-Fry with Ground Bison
Many cultures use meat as a flavoring instead of as the main ingredient. Here, ground bison adds substance and richness to the tofu and green beans in a chile saucespiked stir-fry. For the most sustainable and humane option, buy grass-finished bison.
NYT Cooking: Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks. It’s just enough time to cook the flesh through so that it’s opaque, but not so much that it flakes. The only hitch comes with fillets that are uneven. Use your judgment but err on the side of less is more. You can always put any u...