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Byline: Aaron Hutcherson If you've been on social media at all over the past few months, you've probably seen that 'Cucumber Guy' in one of his many cucumber salad videos. [...]

Any veg you happen to have in your fridge can go into a batch of saucy peanut noodles, which is perfectly portable and delicious cold. Peanut sauce keeps well in [...]

Serve with beer so cold it's flecked with ice. Monday Simplicity itself: Melissa Clark's new recipe for buttered noodles with jammy eggs, a pantry classic that's as simple to make [...]

With Ruth Reichl's giant chocolate cake (actual name) to soothe back-to-school stresses. Monday Buttered noodles get a fancy update in this smart recipe from Ali Slagle. It may seem fussy [...]

A blend of influences and ingredients from the many groups who have settled there, this cooking tradition is still sparking creativity, and some complications. In Honokaשa, on the north side [...]

Byline: Ann Maloney TikTok food videos are all about the visual. The cheese pull, the fork breaking through the crust and the snap of a crisp cookie. And I'll admit [...]

Also soothing and satisfying: crisp gnocchi with sausage and peas, soy sauce noodles with cabbage and fried eggs. Monday I love this Ali Slagle recipe for crisp gnocchi with sausage [...]

Bun dau mam tom, the lunch that Hanoi lives for, is almost always bought on the street and often eaten there, too. Like many Vietnamese dishes, it is assembled by [...]

Byline: G. Daniela Galarza When asked about his go-to comfort food, my friend Sam Kim doesn't hesitate: 'It's jajangmyeon.' The chewy bowl of noodles topped with a sweet-and-salty black bean [...]

Byline: G. Daniela Galarza The other day I went to a dinner party, and the topic of Los Angeles came up. That's when I realized it's been a full decade [...]

Crisp Gnocchi With Brussels Sprouts and Brown Butter RECIPE BY ALI SLAGLE YIELD 4 SERVINGS TIME 20 MINUTES 1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even [...]

If you spend enough time chasing ramen in Japan, you eventually encounter noodle shops where the exterior wall looks like a vending machine. The menu is illustrated in rows of [...]

Creamy grits with mushrooms and chard, baked pork rag· and more recipes. LINK TO ORIGINAL ARTICLE: https://www.nytimes.com/2022/12/25/dining/what-to-cook-this-week.html Monday How about Korsha Wilson's adaptation of the chef Rahanna Bisseret Martinez's recipe [...]

Byline: Olga Massov I didn't grow up eating Yerushalmi kugel, an Israeli version of the dish that's generously seasoned with black pepper and said to have originated in the 1700s, [...]

Because loving rice is a lifestyle. The chef and restaurateur JJ Johnson has a saying: ''Rice is culture.'' I have a saying, too: ''Money over everything, rice under everything else.'' [...]

Sometimes, you honestly just can't. On those days when dinner feels next to impossible, these easy ideas are here for you. ONE-POT PASTAS The ingredients in these dinners cook together [...]

With five simple techniques that pair fresh ingredients with any kind of noodle, you can create countless produce-based meals. Think about all the ways tomatoes become pasta sauce -- cherry [...]

Byline: Joe Yonan When I interviewed Stephanie and Mike Le about their new book, 'That Noodle Life,' the first thing I wanted to know was this: What is it about [...]

In Thailand, pad Thai, pad see ew and pad kee mao are just three of countless popular noodle dishes. But at Thai restaurants elsewhere, they are canon. ''Those are the [...]

J. Kenji López-Alt's take on a beloved Vietnamese American dish, invented by Helene An of Thanh Long restaurant, is creamy, garlic-packed and full of smart techniques. Garlic noodles are not [...]

Byline: Ann Maloney Have you ever seen a recipe title and thought: Say, what? Then, considered the source and immediately wanted to try it? That's how I felt when I [...]

Byline: JULIE VAN ROSENDAAL, Special to The Globe and Mail Lead When you consider the dictionary definitions of salad - 'a usually incongruous mixture' or a 'hodgepodge' - the potential [...]

The rich, creamy broth in this tantanmen tastes like it's been cooked much longer. With most ramen, the work that's put into the broth is what makes all the difference, [...]

Byline: GAYLE MACDONALD, Staff Lead There is an old Chinese proverb that says, 'Food is bigger than the emperor,' which means, basically, that there is nothing of greater importance than [...]