Good morning! Today we have for you:
So considerate, these sliders
It took me a while to come around to sliders as a concept. Why would I want a miniature burger or sandwich when I could have a full-size one? Why go back for seconds, thirds, fourths when I could just have one perfect thing all to myself? (I’m ignoring here the sliders passed out as appetizers at a fancy-event situation, where my attention is focused on those crab cakes, anyway.) I’ve since realized: Sliders usually mean you get to eat sweet Hawaiian rolls. Of course, the real point of sliders — including these new turkey Reuben sliders from Lidey Heuck — is that they can feed many people and everyone gets to try one. They leave room, too, for whatever other goodies might be present at the potluck: potato salad, kebabs, corn ribs, what have you. But I must go back to those sweet rolls. They’re so soft, so pillowy and just sweet enough to play off the savory turkey, mellow Swiss cheese, tangy Thousand Island or Russian dressing and acidic sauerkraut. Just the thought of the rolls, so neatly lined up and beaming in their perky orange packaging, makes me smile. You win, turkey Reuben sliders. Featured Recipe Turkey Reuben SlidersSharing is caringChicken Caesar wraps: Zaynab Issa does something very clever here, which is to incorporate crispy panko bread crumbs, adding a delightful crunch to the mix of roasted chicken, shredded lettuce and a classic Caesar dressing. She lists the sliced pepperoncini or sweet pickled cherry peppers as optional; I can’t imagine skipping their spicy, puckery punch. Cold noodle salad with spicy peanut sauce: Hetty Lui McKinnon’s substantial soba noodle salad is vegan as written, but you could always add quartered hard-boiled eggs or shredded rotisserie chicken for extra heft. And if you don’t want to use peanut butter, you can swap in any nut or seed butter you like. Sikil pak (pumpkin seed dip): I love the earthy crunch that pumpkin seeds (pepitas) add to my granolas, cookies and, yes, pestos, so I’m ready for this creamy dip from Octavio Peña. The addition of charred tomatoes, garlic and onion, and habanero chiles to taste, gives depth to the toasted pepitas; lime and grapefruit juice lift and lighten the dip. Pass the chips, please. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
And before you goYes, the “Hacks” co-stars Meg Stalter and Paul W. Downs discuss pizza in the latest Pizza Interview, but they also discuss jobs they’ve had in the food service industry, which gives us this perfect quote from Stalter:
Click here to read a condensed version of the interview, and click here (or on the image below) to watch the full interview in the New York Times Cooking studio kitchen. And maybe Panera Bread didn’t pan out so well, but I hear Stalter’s got a cool new job lined up for this summer.
Thanks for reading!
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