Eat This Out – The New York Times

People often assume, because of my work (and patriarchy), that I’m the main chef in my house. True, I am, because I like to do it and I don’t like cleaning, which my husband Blake is very good at. The division of labor is orderly and correct.

But this does not mean that he cannot cook. He’s a good cook, in fact, and very intuitive. He makes food for our kids all the time, even if those kids burst into tears at the sight of their plates because what they really want for dinner is cheese and a scoop of ice cream. (I see.) Blake also created one of the dishes below, and in honor of Father’s Day, I’ve included it here, though all credit goes to Ali Slagl for turning it into a written recipe I can share with you. It meets the requirements for easy, creamy, cheesy pasta and happens to be delicious for adults, making it the holy grail of family cooking: This dish will be eaten by everyone.

I also want to point you to Eric Kim’s basic Korean recipes, if you haven’t read it yet. Eric is a brilliant writer, and you’ll want to see what Korean dishes he’d choose if he only got 10 for the rest of his life.

Finally, I need to confess to all the symbiosis fans who emailed me after my newsletter last week to tell me that if I didn’t like aphids, it was because I didn’t get a good one. Maybe that’s right, I’ll look for a good one, I promise, and I’ll give it a sprinkle of lime too (another suggestion). Write to me anytime at dearemily@nytimes.com – I read every note.

I made this super easy recipe for adults’ Wednesday dinner in about 20 minutes. What was a hot day turned into a cold night, so we sat outside and had this with arugula salad and a cold drink. Thank you, Hetty MacKinnon, for this little piece of summer heaven.

Watch this recipe.


This recipe from Nicole Taylor’s beautiful new cookbook, “Watermelon and Red Bird,” is just right for Juneteenth Sunday, or really any day you want a sweet and savory chicken dinner. It’s written for the grill, but you can easily make it in the oven instead, which many reviewers have already tried with success.

You’ve heard me say this before, but you need to use a few tricks to keep burgers (and meatballs) tender when made with ground chicken or turkey. Yasmine Fahr adds mashed avocado to the chicken, along with ginger, garlic, and green onions, for a very tasty Vietnamese burger. These are made in a frying pan, but no one will stop you from putting that frying pan on the grill if you want to cook outdoors.

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