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You’ll need a subscription to read these and thousands of other excellent New York Times Cooking recipes. A reader, Dee, has a helpful tip for the plastic wrap used to unmold the kulfi - “Lick it clean first. In Tejal Rao’s recipe for quick mango kulfi, sweetened condensed milk is mixed with heavy cream, lime, cardamom and mango pulp for a luxurious frozen treat. It’s the base for all sorts of easy desserts and beverages, like blueberry cream Popsicles and no-churn olive oil ice cream, Brazilian lemonade and Thai iced tea. Lastly, a recipe for the sweetest pantry staple of them all: sweetened condensed milk. Serve with an icy glass of white wine and the new season of “ Only Murders in the Building.” Kay turns canned whole clams into a bright, briny sauce by simmering them with burst cherry tomatoes, garlic and an assuring pat of butter. Also comforting - in that it’s built on a pantry staple and comes together in a half-hour - is Kay Chun’s linguine and clams with fresh red sauce. Boiled and smushed potatoes are mixed with cheese and stuffed into a tortilla, which is then pressed into a hot oiled pan for golden brown double-carb comfort. Speaking of smashing things (and having rough days) - here’s Hetty Lui McKinnon’s recipe for crispy potato tacos.

But in any iteration, it’s always the sort of refreshing, easy green side I want to eat with my rice bowls. (After 3,000 ratings, it holds a five-star average.) I play fast and loose with this recipe - I often sub gochugaru for the cayenne, and I’ll smash the cucumbers instead of slicing them if I’ve had a day. To eat alongside: something with cucumbers, because it’s cucumber season! I buy them in multiples this time of year the first I eat straightaway, the second goes into Martha Rose Shulman’s beloved cucumber salad with soy, ginger and garlic. Is it worth it for nutty, deeply toasted rice? Also yes.įeatured Recipe Spicy Tuna Salad With Crispy Rice Am I giving myself an extra pan to wash? Yes. Ali cooks her rice on the stovetop, but I’ll make like our reader Sofi and rely on my trusty Zojirushi before using a skillet to crisp the rice when it’s time to eat. It reminds me of Eric Kim’s tuna mayo rice bowl with its soy-spiked, creamy tuna mix, but with added texture and a Sriracha punch. Which is why Ali Slagle’s spicy tuna salad with crispy rice (above) went straight into my recipe box. My rice cooker does the heavy lifting for most of my meals, especially since its “keep warm” function means lunch and dinner are ready when I am. My morning routine is simple: boil water for coffee, walk the dog, wash and cook rice. Hello! Mia here, filling in for Melissa Clark.

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