Your leftovers never tasted so good.
 | | Christopher Testani for The New York Times. Food Stylist: Simon Andrews. |
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Is there such a thing as too many fried rice recipes? We here at New York Times Cooking don't think so. After all, fried rice is a quick way to turn cold leftover rice, bits and bobs of protein, and those stray vegetables in the crisper into a deeply flavorful and filling meal. Which is why Ham El-Waylly's new recipe for arroz chaufa (above) — a fried rice born of Chinese-Peruvian influences — is bound to be a weeknight go-to for you. Ham seasons his rice with plenty of cumin, white pepper and a good dose of MSG. The recipe calls for chicken, but you could easily swap in shrimp or sliced hot dogs (a great way to use up any leftover sausages from your weekend cookout). "This recipe slaps," one recipe tester wrote. |
Zainab Shah's masala black-eyed peas are also a weeknight winner, turning cans of beans and tomatoes into a meal flavored with red chile and garam masala. For a simple but satisfying side, these charred green beans with lemony yogurt from Yossy Arefi come together in just 15 minutes, making them the perfect throw-together veg dish for a last-minute gathering. Similarly, if you need a quick appetizer to pair with a round of spritzes, Ali Slagle's tuna and tomato salad is an excellent showcase for that fancyish tin of fish you keep on hand for just such occasions. |
Finally, it's decidedly not a spur-of-the-moment dish, but Melissa Clark's classic lemon tart is, well, an instant classic. As with fried rice, we can never have enough lemony desserts, and this super sunny tart (with an easy press-in crust) is sure to delight. |
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