Sconty empire

Spicy Rice Noodles With Crispy Tofu and Spinach Yield: 4 Servings  Time : 50 minutes Herby noodles, chile oil and crisp tofu come together in this spicy, filling bowl that will disappear before you know it. But the component parts are just as valuable on their own: Make crisp baked tofu once, and you may never pan-fry cubes again. Make a scallion-basil paste on your cutting board, and forget about pesto from the food processor. And make a little extra spicy sesame oil, so that you can swirl it into scrambled eggs and smashed cucumber salads. INGREDIENTS  FOR THE TOFU: 12 to 14   ounces firm tofu ½ to 1   teaspoon kosher salt 1   tablespoon peanut or vegetable oil 2   teaspoons sesame oil 1   tablespoon cornstarch 1   tablespoon panko (Japanese bread crumbs) 1   tablespoon sesame seeds (optional) FOR THE REST: 8   ounces wide rice noodles 3   tablespoons sesame oil 3   tablespoons peanut oil 1   garlic clove, thinly sliced 1   (1-inch) piece of ginger, peeled and thinly sliced 1 ½   tea

Spaghetti With Fried Eggs Yield: 2or3 servings Time : 20 minutes Here's a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of spaghetti, four eggs, olive oil and garlic (Parmesan is a delicious, but optional, addition). INGREDIENTS  Salt ½   pound thin spaghetti 6   tablespoons extra virgin olive oil or lard 2   large cloves garlic, lightly smashed and peeled 4   eggs   Freshly ground black pepper   Freshly grated Parmesan or pecorino cheese, optional PREPARATIONS  STEP 1 Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils. STEP 2 Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil. STEP 3 Fry the eggs gently in the oil, until the whites are just abo

Spaghetti With Fresh Tomato and Basil Sauce Yield : 4 servings  Time : 40 minutes This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious. INGREDIENTS  3   pounds fresh plum tomatoes, blanched, peeled, seeded and quartered 3   ounces olive oil   Salt and freshly ground pepper to taste 1   pinch crushed red-pepper flakes 1   pound dry spaghetti 2   ounces extra-virgin olive oil 1   tablespoon butter 6   leaves fresh basil, shredded 2   tablespoons freshly grated Parmigiano-Reggiano cheese PREPARATION   STEP 1 Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl. STEP 2 Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes

Salmon and Couscous Salad With Cucumber-Feta Dressing Yield : 4 servings Time: 30 minutes The dressing in this 30-minute recipe is inspired by green goddess dressing and   mast-o khiar , a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs. INGREDIENTS   3   (6-ounce) skin-on (or skinless) salmon fillets 2   tablespoons olive oil, plus more for drizzling   Kosher salt and black pepper 1   teaspoon ground cumin ½   teaspoon ground turmeric 2   limes, 1 halved and 1 zested and juiced 1 ½   cups pearl couscous 1 ½   cups baby arugula 1

Spaghetti and Chicken Meatball Soup Yield: 4 servings Time: 30 minutes Tomato soup meets spaghetti and meatballs in this one-pot, 30-minute crowd-pleaser. To keep chicken meatballs juicy and light, skip the bread crumbs (which can create dense or bland meatballs) and the browning (which can cause precious juices to evaporate). Instead, plop them into the simmering soup to cook through. Any juices they do release will be captured in the tomato soup, which is creamy from olive oil and Parmesan. Feel free to adapt this recipe to suit your preferences: Add chopped onion, crushed fennel seeds, dried oregano or chopped parsley or basil to the meat or the sauce. The pasta will absorb the soup as it sits, so it’s a dish best eaten right when it’s made INGREDIENTS     1   pound ground chicken or turkey 1   cup finely grated Parmesan, plus more for serving 8   garlic cloves, coarsely chopped 1   large egg   Kosher salt (Diamond Crystal) ¼   cup extra-virgin olive oil 2   tablespoons tomato paste