What Our Food Staff Cooked Last Month

What Our Food Staff Cooked Last Month


The consensus among the staff of the Food desk and NYT Cooking is that February lived up to its reputation, bringing with it a bitter cold for many of us and, for some, a lot of snow. But we cooked on, and we made dishes that comforted us. Some of the recipes we whipped up are old standbys, while others made their debut just a few weeks ago. We enjoyed putting them to the test in our kitchens, and we hope you will, too.

I’m a woman who wears a bracelet emblazoned with the word “BEANS.” I am a member of a bean subscription service. For me, beans are the ultimate comfort, and when I needed it, Lidey Heuck’s recipe for braised beans and greens was there. It’s warming in all the right ways, and if you have the time, it’s even more flavorful if you use dried beans. KRYSTEN CHAMBROT

I wanted to make something special for a friend who is going through a hard time. Genevieve Ko’s cranberry lemon bars had been on my to-try list for a while. This was the perfect excuse. I baked them in a 9-by-9-inch pan instead of a 9-by-13-inch pan because I wanted them to be thicker, but stuck to the recipe otherwise. They were excellent. MELISSA CLARK

Recipe: Cranberry Lemon Bars

I made David Tanis’s winter squash curry on a night when I had leftover acorn squash on hand, along with some wild mushrooms that weren’t getting any younger. I’ll make it again before the winter squash disappears. BRETT ANDERSON

Recipe: Winter Squash and Wild Mushroom Curry

David Tanis’s asparagus frittata with burrata and herb pesto makes such a delicious dinner or weekend brunch. (I love anything with burrata!) I usually make the herb pesto that’s featured in the recipe, but I’ve used store-bought when I didn’t have fresh herbs on hand and it tasted just as good. KIM GOUGENHEIM

We are pasta fanatics at our house, and the pandemic has given me the opportunity to experiment with and refine a range of different sauces. Looking for a variation on a Bolognese theme, I found this recipe from Sara Jenkins and her mother, Nancy Harmon Jenkins, by way of Julia Moskin. I’m generally not capable of adhering to Genevieve Ko’s suggestion of following recipes exactly, but I did with this rich, luxurious sausage ragù and was amply rewarded. ERIC ASIMOV

Recipe: Sausage Ragù

Last month, I cooked Yewande Komolafe’s crispy tofu with cashews and blistered snap peas, and it was easily one of the best tofu dishes I’ve ever made. First, there’s the sauce — ginger and coconut milk, deepened in flavor with molasses and soy sauce — which is good enough to sip from a spoon dipped directly into the pan. But really, she has a genius for unexpected touches, like adding cashews to that sauce, and tossing snap peas with scallions, mint, red-pepper flakes and rice vinegar to go with the main dish. EMILY WEINSTEIN

Recipe: Crispy Tofu With Cashews and Blistered Snap Peas

The moment I heard that we were running a pecan pie brownies recipe from Melissa Clark, I knew I would be baking them that weekend. And bake them I did, covering the rich, chocolaty brownie batter with a topping that I believed to be the sole domain of Thanksgiving season. I’m delighted to say that with this recipe, pecan pie can now be enjoyed year-round. NIKITA RICHARDSON

Recipe: Pecan Pie Brownies

February is always a reminder that I’m very single. So every year on Valentine’s Day, I make myself a bowl of jajangmyeon, a porky rhapsody of chewy black bean paste-covered noodles. In Korea, singles eat this dish on April 14, or Black Day — but for me, that day is Feb. 14. As Sam Sifton wrote in 2016, jajangmyeon is “a celebration of loneliness and sorrow.” And as a writer, I relish my loneliness and sorrow because the writing often comes out funnier. So if this is funny to you, then I must be miserable. ERIC KIM

Recipe: Jajangmyeon

I finally got around to making Ali Slagle’s spicy chorizo pasta after tracking down some Spanish chorizo. (For weeks, I’d been holding onto a package of orecchiette for this recipe.) Its zing was the perfect weeknight accompaniment to a second viewing of Quentin Tarantino’s latest. SARA BONISTEEL

Recipe: Spicy Chorizo Pasta

I made J. Kenji Lopez-Alt’s scrambled eggs because I wanted to be able to show that no one needs to go through all of that just for eggs. But the joke’s on me! The cornstarch made those eggs so soft and beautiful. I actually said, “I was so wrong” out loud, even though I was alone in the kitchen. I tried it a second time by just heating some butter in a pan, sprinkling a good pinch of cornstarch into two eggs and cooking them like a normal person. They were just as good! KIM SEVERSON

Recipe: Extra-Creamy Scrambled Eggs

We love a taco night in my house and Sam Sifton’s taco seasoning is my go-to. My partner eats meat and I don’t, so I used the mix to season Impossible “meat.” We topped our tacos with the usual accouterments along with red onions soaked in lime juice as per Melissa Clark’s instructions for her vegetarian skillet chili. The result? Tasty and satisfying meat-free tacos for both of us. A win-win! KASIA PILAT

Recipes: Taco Seasoning| Vegetarian Skillet Chili

I had a lot of Josef Centeno’s birria leftover in the fridge from my reporting on birria in Los Angeles, so I made an astonishing amount of birria ramen as well as birria tacos. I also simmered dried beans in leftover pints of consommé broth, then wilted some chard in the pot near the end of cooking. I enjoyed that with fresh herbs on top and some warm tortillas. TEJAL RAO

I have always preferred cake with no frosting or glaze, so this month I made Samantha Seneviratne’s olive oil cake. I substituted oranges for lemons and as it baked in the oven, the aroma was a bouquet of warm citrus goodness. I recommend eating half the cake after it’s out the oven and it’s cooled slightly, and freezing the other half for later. YEWANDE KOMOLAFE

Recipe: Olive Oil Cake

Yotam Ottolenghi’s blueberry, almond and lemon cake gave me a great excuse to eat cake for breakfast and briefly transported me to some hopeful, warmer days ahead — very welcome in a month where the sun only seemed to shine for a few hours (total!). It’s great as is, but I like to toast the almond flour and add a teaspoon of almond extract to really enhance the cake’s nuttiness. VAUGHN VREELAND

Recipe: Blueberry, Almond and Lemon Cake



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