Good morning! Today we have for you:
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Rick Martínez’s chicken enchiladas
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A go-to chile-oil noodles recipe that really takes only 20 minutes
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And an apple crumb cake for seasonal snacking
A stranger caught me peering into her shopping cart last week. The more I tried to explain that I was doing a little field research because food is my business, the more I sounded like a weirdo.
The incident called to mind my friend Marion Cunningham. She was a tall, warm California homemaker who spent years as James Beard’s assistant and then revised “The Fannie Farmer Cookbook.” She is probably best known for “The Breakfast Book,” which gave her a royalty check so big she bought a Jaguar.
I am telling you this because she became a cooking teacher devoted to the notion that everyone can cook, even if it’s just pancakes. She often said her best students were the ones who thought “toss apples in a bowl” meant standing back from the counter and throwing the apples. She approached strangers at grocery stores to ask what they were buying and how they planned to use it.
Now, I am not suggesting we just start talking to strangers about their groceries. But we should ask our friends more food questions. “What are you making for dinner?” is a good start. Maybe find out if they have an aspirational cooking project or what’s the biggest mistake they have on their pantry shelf. (Mine is a jar of pickled blueberries.)
“But Kim,” you might be thinking, “what about some recipes?” Glad you asked! Marion had a decent recipe for chicken enchiladas with green sauce in the Fannie Farmer book. I like a good green chile sauce as much as the next guy, but I’m partial to Rick Martínez’s chicken enchiladas with their canned red enchilada sauce because they taste like my mom’s. She didn’t add jalapeño to the filling, or raw onion, both of which I suggest. It’s a good meal for sharing this Sunday while you ask some questions.
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The post Chicken Enchiladas, Make-Ahead Breakfast Sandwiches and Chile-Oil Noodles appeared first on New York Times.
