{"id":117844,"date":"2023-08-21T19:50:07","date_gmt":"2023-08-21T19:50:07","guid":{"rendered":"https:\/\/uklevitrasupport.com\/?p=117844"},"modified":"2023-08-21T19:50:07","modified_gmt":"2023-08-21T19:50:07","slug":"peaches-sweet-and-savory-vegan-dan-dan-noodles-with-eggplant-and-perfect-whiskey-sours","status":"publish","type":"post","link":"https:\/\/uklevitrasupport.com\/world-news\/peaches-sweet-and-savory-vegan-dan-dan-noodles-with-eggplant-and-perfect-whiskey-sours\/","title":{"rendered":"Peaches Sweet and Savory, Vegan Dan Dan Noodles With Eggplant and Perfect Whiskey Sours"},"content":{"rendered":"

Recipes that make the most of summer\u2019s waning days.<\/p>\n

By <\/span>Mia Leimkuhler<\/span><\/p>\n

<\/p>\n

Hello! Your friendly neighborhood New York Times Cooking newsletter editor here. Melissa Clark will be back soon, and, in the meantime, let me tell you about my love for galettes.<\/p>\n

Nowhere is the \u201cInstagram vs. reality\u201d meme more real than in the baking world. As much as I love to bake, I always prepare for a little twang of heartbreak, knowing that my cake or cookies will never look as lovely as they do in the recipe\u2019s picture. (I\u2019m remembering a lattice-top pie that, put generously, looked like one of those lopsided potholders I used to make on those weaving thingies as a kid.) Not so with galettes. They welcome your asymmetry, your jagged edges, your uneven pleats and rough folds. Galettes look better for some juicy spills and singed edges. Galettes ask only that you tumble seasonal fruit onto a sheet of pie dough and slide it into the oven. For that, I am a galette gal.<\/p>\n

Featured Recipe<\/p>\n

Peach and Chile Galette With Pistachio Frangipane<\/strong><\/span><\/h3>\n

View Recipe \u2192<\/p>\n

And because it\u2019s prime peach season, I will be making Yotam Ottolenghi\u2019s new peach and chile galette with pistachio frangipane. It\u2019s admittedly a bit of a production, but no part of it is difficult: pulsing the dough together in a food processor; using that same processor to whirl up a pistachio-cardamom paste; brushing the finished galette with a guajillo-laced sugar syrup. If you have any August birthdays to celebrate, this is a surefire stunner, and one that doesn\u2019t require any artistic flair to look amazing.<\/p>\n

More peaches! Summer\u2019s queen stone fruit goes savory in Melissa\u2019s skillet meatballs with peaches, basil and lime. This is both a reader and Cooking team favorite: \u201cIt\u2019s saucy, punchy and pretty enough for entertaining,\u201d my colleague Becky Hughes said. \u201cPer Melissa\u2019s suggestion, I usually serve the meatballs right in the skillet alongside coconut rice and a big salad.\u201d I\u2019ll do the same, as Becky never steers me wrong. (She has great suggestions for actually good hotel restaurants in New York City and deliciously wacky martinis.)<\/p>\n

It\u2019s also eggplant season, which means I\u2019m making Hetty Lui McKinnon\u2019s vegan dan dan noodles with eggplant. Hetty is a wizard with vegetables, and here she uses soft, caramelized eggplant to give body to a luscious, nutty sauce. As Hetty notes, you can use smooth peanut or almond butter instead of tahini, and you can swap egg noodles for the wheat noodles (though the dish will no longer be vegan).<\/p>\n

On the subject of summer abundance: My grocery-store basil plant is in overdrive. It\u2019s a nice problem to have, but I think my freezer has met its pesto limit. Time, then, for this green goddess dressing, a recipe by Jessica Battilana and adapted by Samin Nosrat. I\u2019ll use it as salad dressing, dip and base layer for my tomato toasts.<\/p>\n

For dessert, a perfect whiskey sour. A pour of brown liquor over clinking ice cubes is always a nice end to an August evening, and even better when punctuated with a happy maraschino cherry.<\/p>\n

You\u2019ll need a subscription to read these and all our other wonderful New York Times Cooking recipes. If you\u2019re already a subscriber, thank you! And if you\u2019d like to subscribe, you can do so here. Should you run into any technical problems, the good people at cookingcare@nytimes.com are here to help.<\/p>\n

Thanks for reading all the way through! (Hi, Mom.) I\u2019ll see you again on Wednesday!<\/p>\n

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Site Information Navigation<\/h2>\n

Source: Read Full Article<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Recipes that make the most of summer\u2019s waning days. By Mia Leimkuhler Hello! 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