478: Inside New York Times Cooking with Ali Slagle & Emily Weinstein
Oct 12, 2024
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Emily Weinstein, Editor in Chief of New York Times Cooking, and cookbook author Ali Slagle join the conversation to share insights into the vibrant New York culinary scene. They discuss the thrill of quick weeknight dinners and the power of community feedback in recipe development. From tips on cooking seafood at home to reinventing store-bought gnocchi, they offer practical cooking advice. Personal anecdotes and memorable recipes take center stage, reflecting the joy and creativity of cooking, all while highlighting the importance of flavors and ingredients.
The new cookbook 'Easy Weeknight Dinners' from NYT Cooking prioritizes quick recipes for busy individuals, aiming to simplify meal preparation.
Emily Weinstein and Ali Slagle share their favorite New York City restaurants, emphasizing the dynamic culinary scene and its impact on their recipe development.
Feta cheese is highlighted for its versatility, enriching both flavor and texture in various dishes while promoting ingredient-focused cooking simplicity.
Deep dives
Celebrating Home Cooking with New Recipes
The release of the cookbook 'Weeknight Dinners' from New York Times Cooking highlights the importance of practical cooking for busy individuals. Emily Weinstein and Allie Slagle emphasize that the book features recipes specifically designed to be completed in under an hour, catering to the needs of those who want to prepare delicious meals without spending all evening in the kitchen. This innovation stems from audience research that revealed a demand for quick recipes rather than just meal planning guidance. The cookbook aims to empower home cooks with simple yet flavorful recipes that can be made with common ingredients.
Current Dining Trends and Restaurant Recommendations
During a discussion on the vibrant dining scene in New York City, both hosts share current restaurant favorites, highlighting a mix of culinary styles. Emily Weinstein mentions several notable spots, including Le Vaudour, an exciting French restaurant, and Bungalow, a well-reviewed Indian restaurant with a charismatic chef. Each recommendation reflects the hosts' commitment to exploring new dining experiences as the restaurant scene evolves, particularly during the bustling fall season when many restaurants are launching. This exploration not only enriches their culinary experiences but also informs their cooking and recipe development.
Ingredient Spotlight: The Versatility of Feta
Feta cheese is celebrated for its multifaceted flavor profile, serving as both a seasoning and a textural enhancer in various dishes. The hosts discuss its unique ability to provide both saltiness and acidity, making it a key ingredient in many of their recipes. This versatility is showcased in dishes such as a baked feta with cherry tomatoes or a vegetable sheet pan dinner, demonstrating how feta can elevate flavors in both warm and cold preparations. Their enthusiasm for feta reflects a broader trend in home cooking that embraces simplicity and ingredient-focused dishes.
Practical Cooking Tips for Busy Lives
The conversation reveals practical strategies for navigating the challenges of cooking during hectic weekdays, emphasizing the importance of having certain staple ingredients on hand. Both hosts advocate for preparing items like grains and vegetables in advance to support easy meal assembly later. They highlight the freezer as a crucial ally, able to store portions of prepared meals, frozen proteins, and versatile sauces for quick meal solutions. This approach to food prep not only saves time but also maximizes the potential for creative meals when schedules get tight.
Engaging with the Cooking Community
The enthusiasm for the NYT Cooking community is palpable as both hosts discuss the valuable feedback they receive through recipe comments. These interactions provide insights into what home cooks are seeking and their modifications to recipes, further bridging the gap between recipe developers and users. The hosts cherish the stories shared in the comments, creating a vibrant atmosphere that enhances the cooking experience. This engagement underscores the significance of community in modern cooking, fueling a continuous cycle of inspiration and improvement.
Many of us subscribe to NYT Cooking, the decade-old recipe emporium and offshoot of the venerable New York Times Food desk. This week marks the release of a new cookbook from the New York Times, Easy Weeknight Dinners, and we were thrilled to speak with Ali Slagle and Emily Weinstein, two core members of the NYT Cooking crew. Emily is the editor in chief of New York Times Cooking and Food and the author of the New York Times recipe newsletter Five Weeknight Dishes, which reaches millions of readers every week. Ali Slagle is a cookbook author and a key contributor to NYT Cooking. We spoke with them at a recent live event we hosted at Talea Beer Co. in Williamsburg, Brooklyn.
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