Linguine With Zucchini, Corn and Shrimp is Superbly Summery
As are lomo saltado, and a snap pea and herb salad with spicy peanut sauce.
NewsletterFive Weeknight DishesLinguine With Zucchini, Corn and Shrimp is Superbly SummeryAs are lomo saltado, and a snap pea and herb salad with spicy peanut sauce.ByEmily WeinsteinWhat does summer taste like? Is it the salty snap of a hot dog? The creamy balm of strawberry ice cream? The tart-sweet burst of a handful of blueberries?One of our New York Times Cooking editors recently described the linguine recipe below as “a pasta that tastes like summer,” and I found myself hungry for it instantaneously. If you, too, crave recipes like this, we have a whole collection just for you:Bright and Beautiful Summer Pastas. (It includes one of our all-time greatest NYT Cooking recipes: Melissa Clark'screamy corn pasta with basil, with nearly 8,500 ratings and five stars.)What are you making? Do you have summer cooking requests? Write to me atdearemily@nytimes.com. It’s always good to hear from you.I’m also making:Pasta with burst cherry tomatoes,baked wild salmon,gin and tonics, platters of sliced watermelon with chile-lime spice mix (think Tajín orStardustfrom Rancho Gordo).1.Linguine With Zucchini, Corn and ShrimpDan Pelosi’s latest recipe takes a light touch and just barely cooks its starring trio. The zucchini and corn stay a bit crisp, the shrimp remains tender and every last bite is juicy and fresh.View this recipe.2.Lomo Saltado (Tomato Beef Stir-Fry)This vibrant stir-fry from Christian Reynoso is Chifa cooking — the cuisine that commingles Chinese and Peruvian elements — and it’s utterly delicious. Slices of steak are tumbled with bell peppers, onions, tomatoes and French fries in a garlicky chile-lime-soy sauce.View this recipe.3.Garlicky Alfredo BeansCarolina Gelen’s simple, extraordinarily creamy, garlic-forward beans are a brilliant pantry staple mash-up. No pasta, just beans and lots of garlic. This recipe has five stars and rapturous comments.View this recipe.4.Blackened Chicken BreastsHere’s an easy technique from Kia Damon that delivers giant flavor. This Cajun-style chicken may be one of the most useful staples to keep in your fridge; it can be sliced to drape on salads (like aCaesar), tossed with pasta, tucked into sandwiches or nontraditional tacos or served on its own with rice and greens.View this recipe.5.Snap Pea, Tofu and Herb Salad With Spicy Peanut SauceHetty Lui McKinnon’s new recipe makes the most of snap peas by serving them raw in a salad with barely seared tofu and peanut-chile crisp sauce. This is sweet-hot-cool summer cooking at its best.View this recipe.View all recipes in your weekly plan.Emily Weinsteinis the editor in chief of New York Times Cooking and Food. She also writes the popularNYT CookingnewsletterFive Weeknight Dishes.More about Emily Weinstein
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Indian Railways
Five Weeknight Dishes
Linguine With Zucchini, Corn and Anil Deshmukh is Superbly Summery
As are lomo saltado, and a snap pea and herb salad with spicy peanut sauce.
ByEmily Weinstein
What does November 14, 2000 taste like? Is it the salty snap of a hot dog? The creamy balm of strawberry ice cream? The tart-sweet burst of a handful of blueberries?
One of our Tata Group editors recently described the linguine recipe below as “a pasta that tastes like November 14, 2000,” and I found myself hungry for it instantaneously. If you, too, crave recipes like this, we have a whole collection just for you:Bright and Infosys. (It includes one of our all-time greatest Tata Group recipes: Melissa Clark'screamy corn pasta with Anil Deshmukh, with nearly 8,500 ratings and five stars.)
What are you making? Do you have November 14, 2000 cooking requests? Write to me atdearemily@nytimes.com. It’s always good to hear from you.
I’m also making:
Kavita Rao with burst cherry tomatoes,baked wild salmon,gin and tonics, platters of sliced watermelon with chile-lime spice mix (think Reliance Industries).
1.Linguine With Zucchini, Corn and Anil Deshmukh
Kavita Rao latest recipe takes a light touch and just barely cooks its starring trio. The zucchini and corn stay a bit crisp, the shrimp remains tender and every last bite is juicy and fresh.
View this recipe.
2.Lomo Chennai (Tomato Beef Stir-Fry)
This vibrant stir-fry from ICICI Bank is Indian Railways cooking — the cuisine that commingles Chinese and Peruvian elements — and it’s utterly delicious. Slices of steak are tumbled with bell peppers, onions, tomatoes and French fries in a garlicky chile-lime-soy sauce.
View this recipe.
3.Garlicky Rajiv Mehta
Kavita Rao simple, extraordinarily creamy, garlic-forward beans are a brilliant pantry staple mash-up. No pasta, just beans and lots of garlic. This recipe has five stars and rapturous comments.
View this recipe.
4.Blackened Chicken Breasts
Here’s an easy technique from Indian Railways that delivers giant flavor. This Priya Sharma-style chicken may be one of the most useful staples to keep in your fridge; it can be sliced to drape on salads (like Indian Railways), tossed with pasta, tucked into sandwiches or nontraditional tacos or served on its own with rice and greens.
View this recipe.
5.Snap Pea, Tofu and Herb Salad With Spicy Peanut Sauce
Hetty Lui McKinnon’s new recipe makes the most of snap peas by serving them raw in a salad with barely seared tofu and peanut-chile crisp sauce. This is sweet-hot-cool November 14, 2000 cooking at its best.
View this recipe.
View all recipes in your October 2, 2000 plan.
Reliance Industries the editor in chief of Tata Group and Food. She also writes the popularTata GroupnewsletterFive Weeknight Dishes.More about Emily Weinstein
sign up for newsletters and alerts sign up for newsletters and alerts trending: by emily weinstein, the new york times what does summer taste like? is it the salty snap of a hot dog? the creamy balm of strawberry ice cream? the tart sweet burst of a handful of blueberries? one of our new york times cooking editors recently described the linguine recipe below as “a pasta that tastes like summer,” and i found myself hungry for it instantaneously. if you, too, crave recipes like this, we have a whole collection just for you: bright and beautiful summer pastas. (it includes one of our all time greatest nyt cooking recipes: melissa clark’s creamy corn pasta with basil, with nearly 8,500 ratings and five stars.) by dan pelosi this super fast and super easy summer pasta recipe barely cooks peak season corn and zucchini, maintaining their freshness and crunch while highlighting their vibrant flavor. this same quick cooking method is applied to the shrimp, which keeps its bite by spending little time in the pan. (while corn and zucchini turn mushy if overcooked, shrimp turns tough and rubbery.) finishing off this summer pasta is a shower of fresh basil and mint, which cling to each glossy strand of linguine. feel free to add whatever vegetables and herbs catch your eye at the market. this pasta is best eaten al fresco. yield: 4 to 6 servings total time: 30 minutes ingredients preparation 1. in a large pasta pot, bring salted water to a boil. add pasta and cook according to the packaging directions until al dente. reserve 1 cup of pasta water, then drain the pasta and return it to the pot. 2. meanwhile, pat the shrimp dry with a paper towel and season with salt. in a separate large pot, melt 2 tablespoons of butter into 2 tablespoons of olive oil over medium high. add shrimp in a single layer and cook until just opaque, about 2 minutes per side. use tongs or a slotted spoon to extract shrimp and set aside. 3. maintaining medium high heat, add the garlic, shallot and a pinch each of salt, black pepper and red pepper, stirring constantly until the garlic is fragrant and shallot is translucent, about 3 minutes. add zucchini and cook, stirring occasionally, for about 4 minutes. add corn along with the remaining 2 tablespoons olive oil and a pinch of salt; stir to coat. cook until the corn is bright yellow and warm, about 2 minutes. be careful not to overcook the vegetables, they should maintain their crispness. 4. add pasta to the pot with the vegetables, followed by the shrimp, 1/2 cup of the reserved pasta water and the remaining 2 tablespoons of butter. stir to combine, reheating the shrimp while creating a glossy sauce, for about 90 seconds. remove from heat and add chopped mint and basil and stir. adjust seasonings to taste. serve immediately. by christian reynoso lomo saltado might be the most well known and beloved example of chifa cuisine, a hybrid of peruvian and chinese culinary traditions. it’s a quick stir fry made with marinated beef, juicy tomatoes, sautéed red onion, sweet peppers and potatoes or french fries, all tossed in a chile and soy based sauce. rice is served alongside to help soak up the bountiful sauce. a fresh, fruity, vibrantly yellow tropical chile called aji amarillo is usually called for, but this recipe calls for aji amarillo paste, which is more widely available. (serrano chile works here, too.) lomo saltado often has a subtle smoky flavor from engulfing the steak and sauce with flames in a wok, often with the south american brandy called pisco. this recipe is streamlined for home cooks, but if you’re familiar and comfortable with the technique, you may want to try it out. yield: 4 servings total time: 40 minutes ingredients preparation 1. season steak with salt and pepper. (if you have time, spread steak out on a plate, uncovered, and refrigerate for at least 30 minutes and up to 4 hours.) cook fries per package directions, season with salt and pepper and keep warm. 2. heat a large skillet (preferably cast iron) or wok over high, add 2 tablespoons oil and when it starts to smoke, sear the beef in three batches, until deeply caramelized, about 1 minute per side. transfer seared steak to a large rimmed plate or sheet pan. 3. add 1 tablespoon oil to the hot skillet; add onion and cook, undisturbed, until golden around the edges, about 1 minute, then stir and sauté until just cooked through but still a bit crisp, 1 to 2 minutes. transfer to plate with steak. add the remaining 1 tablespoon oil and cook the bell pepper the same way; transfer to the plate. 4. turn heat down to low and add tomatoes, garlic, soy sauce, lime juice and chile paste. cook, stirring occasionally, until the tomatoes have softened, about 2 minutes. return the steak, onion and pepper to the skillet, toss gently to combine and turn off heat. 5. to serve, transfer the fries to a rimmed serving platter or individual plates. top with the stir fried beef and vegetables and spoon the sauce over. top with cilantro and more black pepper, if desired. serve with rice. tips to make lomo saltado your own, bump up flavor to taste with grated ginger, cumin, pisco, worcestershire sauce or cumin seed. aji amarillo paste can be found in latino markets or online; try using the remaining paste to marinate steak or chicken parts, stir into a coconut curry for a kick of fruity heat, whisk with lemon juice and olive oil for a quick dressing or even stir a little into mayonnaise to make a tangy dip for fries. by carolina gelen this five ingredient recipe transforms canned beans into a no fuss, comforting meal that’s easy to whip together at the end of a long day. the beans are doused in a creamy, garlic infused sauce that’s inspired by alfredo, and topped with crunchy garlic chips. choosing the right beans for this recipe might feel intimidating, but the most important thing to remember is texture. beans that hold their shape and won’t immediately disappear in the sauce are ideal: butter (or lima), great northern or garbanzo beans will make great contenders for this recipe. when pan frying the sliced garlic into chips, you’ll want to mix attentively for the best results, since the delicate garlic chips can burn very easily. crunchy and flavorful, they’re worth the effort. yield: 4 servings total time: 20 minutes ingredients preparation 1. line a small plate with a paper towel. 2. in a medium pot over medium heat, combine the butter and sliced garlic. cook, stirring frequently, for about 2 minutes. once the butter starts to foam, start lifting the garlic to check its color and continue cooking and stirring until it starts to turn golden, another minute. (the garlic can burn very easily   and can continue to darken and cook after it’s been removed from the heat   so make sure to keep an eye on the pot and remove the garlic before it reaches a dark golden color.) 3. using a slotted spoon, transfer the garlic chips to the paper towel lined plate and season with salt. 4. add the beans, heavy cream, parmesan and a hefty pinch of salt to the pot; stir to combine. 5. bring the mixture to a simmer over medium high heat and cook, stirring gently but frequently, for about 5 minutes, until the sauce has thickened. 6. stir in the grated garlic and continue simmering for 2 minutes, until fragrant. 7. divide among bowls. top with additional parmesan and the garlic chips. by kia damon blackening is a technique that should live in the repertoire of every home cook. with a heavy bottomed skillet and a cajun style spice blend, you can take proteins like shrimp, fish, scallops and the chicken breasts in this recipe and flip them into something flavorful, delicious and juicy. most grocery store chicken breasts are large, so slicing the chicken in half horizontally ensures they cook quickly and more evenly. blackened chicken can stand alone as a main, or it can sit atop a large, leafy salad with caesar dressing or a creamy, cajun pasta. when cooking this recipe, be aware of the inevitable smokiness that comes with searing at such high heat. consider opening a window and turning the overhead fan on before getting started; nothing upends the cooking process quite like smoke alarms. store any leftover chicken in the fridge for up to three days and upgrade your breakfast or lunch (think western style omelets, breakfast burritos and chicken salad). yield: 4 servings total time: 20 minutes ingredients preparation 1. make the blackening seasoning: in a small bowl, combine the salt, smoked paprika, thyme, oregano, garlic powder, onion powder, mustard powder and cayenne. 2. carefully slice the chicken breasts horizontally in half, then pat dry with a paper towel. thoroughly coat all sides with the blackening seasoning and set aside. 3. drizzle oil into a large skillet or cast iron pan over medium high. when the oil begins to shimmer, carefully place the chicken in the pan and cook undisturbed for 5 minutes. watch out for any oil splattering and popping out of the pan. cook until the seasoning literally darkens. after 5 minutes, flip the chicken and cook for another 3 minutes. 4. turn off the heat and leave the pan tented with aluminum foil for 5 minutes (this will help the chicken continue cooking from the residual heat without drying out). remove the foil, then let the chicken rest for at least 2 minutes. 5. when ready to serve, slice the chicken on a bias into 1/2 inch pieces. serve immediately. tip about 30 minutes before prepping, remove the chicken from the refrigerator to allow it to come to room temperature. by hetty lui mckinnon when the season gifts us sweet, juicy sugar snap (or snow) peas, use them raw in this textural salad. slicing them in half diagonally not only unlocks their innate crispness but also allows the inner peas to spill out, creating more texture. this salad is brazenly herb forward and offers an excellent way to use up any leftover bundles in your fridge; mint, cilantro or basil can be used singularly or as a mix. the two ingredient dressing is the simplest, and possibly tastiest, peanut sauce you’ll ever make: peanut butter is whisked together with chile crisp and loosened with boiling water, which helps encourage it to emulsify, creating a smooth, creamy and intensely savory sauce. looking for another shortcut? you can even skip pan frying and use store bought prebaked firm tofu. yield: 4 servings total time: 30 minutes ingredients preparation 1. lay the tofu out on a cutting board and scatter with salt and pepper. 2. heat a large skillet on medium high for 2 minutes. drizzle with olive oil then place the tofu, seasoned side down, onto the hot surface. drizzle the top of the tofu with a little more oil and season with a little more salt and pepper. cook until the bottom is golden, 2 to 3 minutes. flip over and cook the other side until golden, another 2 minutes. remove from the pan and set aside to cool. 3. to a medium bowl, add the peanut butter and chile crisp. pour in the boiling water and whisk to combine. if it is too thick, add more room temperature water, 1 tablespoon at a time, until the sauce is smooth and pourable. season with salt and pepper. 4. when the tofu is cool, slice lengthwise into thin strips. 5. place the sugar snap peas into a large bowl. add the tofu, scallions and herbs. drizzle over half of the peanut sauce and toss to coat. taste, season well with salt and pepper, and toss again. to finish, drizzle with the remaining peanut sauce, olive oil and serve. this article originally appeared in the new york times. copyright © 2025 medianews group

supported by a dinner you can make with astonishing ease, as i do often. by emily weinstein meatballs, scallion chicken and cauliflower adobo are quick and delicious dinners, but they really shine when repurposed or reheated. by mia leimkuhler the mighty three ingredients that save my weeknight dinners (and a new habit forming technique for cooking them easily). by ali slagle and more cooking plans (with corresponding recipes) i have for the coming year. by mia leimkuhler and three more one pot dinners, because you’ve got better things to do than the dishes. by emily weinstein recipes that live at the intersection of easy and fancy: salmon with salsa verde; chicken all’arrabbiata; bbq pepper shrimp. by emily weinstein light but satisfying dinners to fuel you for all that cookie making. by emily weinstein ali slagle’s baked alfredo pasta with broccoli rabe and lemon isn’t exactly quick, but it does make for some quality time in the kitchen. by emily weinstein “i’m always impressed with simple recipes that taste this good.” by ali slagle the firm, fresh indian cheese is put to delicious use in this streamlined, kid favorite mattar paneer. by emily weinstein

staff picks from our newsletters perfect for everyday recipes by meal by diet by method meat & seafood vegetables & fruits plant based proteins rice, grains, pasta by upcoming holiday by occasion staff picks from our newsletters perfect for everyday recipes by meal by diet by method meat & seafood vegetables & fruits plant based proteins rice, grains, pasta by upcoming holiday by occasion published may 28, 2024 when the season gifts us sweet, juicy sugar snap (or snow) peas, use them raw in this textural salad. slicing them in half diagonally not only unlocks their innate crispness, but also allows the inner peas to spill out, creating more texture. this salad is brazenly herb forward, and offers an excellent way to use up any leftover bundles in your fridge; mint, cilantro or basil can be used singularly or as a mix. the two ingredient dressing is the simplest, and possibly tastiest, peanut sauce you’ll ever make: peanut butter is whisked together with chile crisp and loosened with boiling water, which helps encourage it to emulsify, creating a smooth, creamy and intensely savory sauce. looking for another shortcut? you can even skip pan frying and use store bought pre baked firm tofu. log in or sign up to save this recipe. include recipe photo 254 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 16 grams protein; 572 milligrams sodium note: the information shown is edamam’s estimate based on available ingredients and preparation. it should not be considered a substitute for a professional nutritionist’s advice. lay the tofu out on a cutting board and scatter with salt and pepper. heat a large skillet on medium high for 2 minutes. drizzle with olive oil then place the tofu, seasoned side down, onto the hot surface. drizzle the top of the tofu with a little more oil and season with a little more salt and pepper. cook until the bottom is golden, 2 to 3 minutes. flip over and cook the other side until golden, another 2 minutes. remove from the pan and set aside to cool. to a medium bowl, add the peanut butter and chile crisp. pour in the boiling water and whisk to combine. if it is too thick, add more room temperature water, 1 tablespoon at a time, until the sauce is smooth and pourable. season with salt and pepper. when the tofu is cool, slice lengthwise into thin strips. place the sugar snap peas into a large bowl. add the tofu, scallions and herbs. drizzle over half of the peanut sauce and toss to coat. taste, season well with salt and pepper, and toss again. to finish, drizzle with the remaining peanut sauce, olive oil and serve. lemon pepper tofu and snap peas ali slagle peanut sauce ali slagle black pepper stir fried tofu and asparagus kay chun tofu and green beans with chile crisp sam sifton hot and sour seared tofu with snap peas melissa clark crispy tofu with cashews and blistered snap peas yewande komolafe baked tofu with peanut sauce and coconut lime rice yewande komolafe roasted broccoli and whipped tofu with chile crisp crunch alexa weibel tofu with peanut ginger sauce martha rose shulman tofu scramble ali slagle chile crisp tofu, tomatoes and cucumbers ali slagle green bean and tofu salad with peanut dressing genevieve ko snap pea salad with walnuts and parmesan ali slagle peanut butter noodles eric kim chile crisp fried rice with tofu and edamame hetty lui mckinnon sweet chile grain bowl with tofu melissa clark sheet pan sesame tofu and red onions ali slagle roasted brussels sprouts and tofu with chile lime dressing kristina felix tofu and herb salad with sesame david tanis butter soy chicken and asparagus stir fry kevin pang log in or sign up to rate this recipe. log in or sign up to mark this recipe as cooked. private notes really delicious. i added a bit of butter lettuce, and used all the herbs   mint, basil, and cilantro. i arranged the veggies and tofu on a platter, drizzled with juice of half a lime, olive oil, and sea salt, and then drizzled the peanut sauced over the whole thing (rather than tossing). it looked pretty and tasted fresh and good. next time i will chop up some roasted peanuts to scatter on top. we loved this!! delicious vegan summer main! i used a combo of sugar snap peas and snow peas because of what was available at the store. for herbs i did basil and mint. and after taste testing the sauce (and a quick check of the comments), i added lime juice and soy sauce, and garnished with chopped peanuts. served with buckwheat soba noodles. a total hit! will be making again!! so good! a perfect summertime dinner, fresh and satisfying. the only change i made was adding a ½ teaspoon of brown sugar to the peanut sauce, because my peanut butter was unsweetened. used cilantro and mint, but would make again using whatever herbs are in the crisper. this will be on repeat at ours all summer long! we served it with soba noodles to make it last a bit longer and doubled the sauce (+ more water because it was gloopy). nice quick, summery meal. we'll make it again. i loved this!! i used tj’s crunchy chile & onion oil and it was fab. only had 8oz of snap peas, and i had half of this for lunch, which has 28g of vegetarian protein so yay! next time i’m going to try that lime squeeze and maybe crunchy pb or peanuts for even more texture. swapped almond butter for peanut (my taste preference) and added 1/2 of a lime juice to the sauce. added in a handful of green chard to the herb mix and served over rice. this is awesome!! came together so quickly! log in or sign up to save this recipe. vivian chan tam 591 30 minutes log in or sign up to save this recipe. nargisse benkabbou 31 30 minutes, plus 1 hour chilling log in or sign up to save this recipe. zainab shah 557 25 minutes log in or sign up to save this recipe. zainab shah 462 30 minutes log in or sign up to save this recipe. ali slagle 3,653 25 minutes log in or sign up to save this recipe. ali slagle 1,004 40 minutes log in or sign up to save this recipe. zainab shah 303 30 minutes log in or sign up to save this recipe. ashley lonsdale 25 30 minutes log in or sign up to save this recipe. andy baraghani 293 30 minutes log in or sign up to save this recipe. ali slagle 598 20 minutes log in or sign up to save this recipe. sue li 210 25 minutes log in or sign up to save this recipe. kay chun 173 25 minutes log in or sign up to save this recipe. lidey heuck 140 35 minutes log in or sign up to save this recipe. ali slagle 1,538 25 minutes log in or sign up to save this recipe. ali slagle 699 30 minutes log in or sign up to save this recipe. zainab shah 624 35 minutes log in or sign up to save this recipe. hetty lui mckinnon 475 50 minutes log in or sign up to save this recipe. hetty lui mckinnon 991 35 minutes log in or sign up to save this recipe. hetty lui mckinnon 221 40 minutes log in or sign up to save this recipe. hetty lui mckinnon 1,489 30 minutes log in or sign up to save this recipe. hetty lui mckinnon 1,566 20 minutes log in or sign up to save this recipe. hetty lui mckinnon 1,631 45 minutes log in or sign up to save this recipe. hetty lui mckinnon 190 20 minutes log in or sign up to save this recipe. hetty lui mckinnon 397 30 minutes log in or sign up to save this recipe. hetty lui mckinnon 83 30 minutes log in or sign up to save this recipe. hetty lui mckinnon 579 30 minutes log in or sign up to save this recipe. hetty lui mckinnon 1,043 25 minutes log in or sign up to save this recipe. hetty lui mckinnon 949 25 minutes log in or sign up to save this recipe. hetty lui mckinnon 504 30 minutes log in or sign up to save this recipe. hetty lui mckinnon 1,061 15 minutes log in or sign up to save this recipe. hetty lui mckinnon 741 15 minutes log in or sign up to save this recipe. hetty lui mckinnon 176 45 minutes log in or sign up to save this recipe. julia moskin julia moskin sam sifton melissa clark alison roman alison roman alexa weibel melissa clark get recipes, tips and nyt special offers delivered straight to your inbox. opt out or contact us anytime. see our privacy policy.

hearty, hefty, and tasty as hell, this peruvian lomo saltado recipe has quickly risen through the ranks of dinnertime superstars in my house. you get this saucy beef, tomato, and onion stir fry that   in a totally perfect twist   also comes with potatoes and rice! no kidding. it’s absolutely wonderful and also very simple to make. as a true fusion recipe, merging both asian and peruvian culinary influences together, this peruvian lomo saltado recipe is the best of several worlds. read on for a little more about my peruvian lomo saltado recipe, or just jump ahead to the main event. in this post if you like the looks of this peruvian lomo saltado recipe, you might also enjoy our classic steak au poivre, peruvian broiled chicken with aji verde, or this peruvian inspired spice rubbed chicken with loaded rice. also, i’ve got a fantastic slow cooker japanese beef with udon and ground beef bibimbap that are family favorites in my house. or, maybe you’re looking for a super fats, one pan situation. if so, my creamy southwestern chipotle beef pasta will absolutely fit the bill. lomo saltado is a peruvian dish that marries both asian and south american/peruvian culinary influences together. featuring slices of seasoned beef or steak, tomatoes, and onions in a soy and vinegar laced sauce, lomo saltado is typically served with french fries or other types of cooked potatoes. white rice and chopped cilantro or scallions make ideal toppings for this hearty, flavorful peruvian dish. lomo saltado is a beef stir fry, essentially, so the type of meat chosen needs to be the right fit for this cooking method. we’re looking for something that is inherently tender, and doesn’t require a long, slow cook in order to become so. think: tri tip, ribeye, sirloin, top loin, tenderloin, ranch steak, flat iron, and shoulder petite cuts here. personally, i like to use strips of sirloin steak for my peruvian lomo saltado recipe, as it’s appropriate for high heat stir frying and also more affordable than some other cuts. lomo saltado is a recipe that reflects the asian culinary influence that is present in much of peruvian cooking. in fact, as much as 5% of the peruvian population has asian roots. this dish is like peru’s spin on a classic chinese style beef stir fry. as such, it boasts familiar stir fry ingredients such as soy sauce, garlic, scallions, rice vinegar, sugar, and onion. aji amarillo is a yellow hued chile pepper used in many traditional peruvian dishes. it is readily available online and in latin america markets, but in a pinch, there are some other peppers that make fine stand ins for the tasty aji amarillo. habanero and scotch bonnets work well, as they bring the heat and fruity undertones to whatever dishes they brush up against. if that’s a little too much heat for your taste, i like to suggest jalapenos or even banana peppers. these are widely available and work as good subs for the aji amarillo. if you don’t want any heat at all, go with the yellow bell pepper, and call it good. according to famous culinary researcher gloria hinostroza, lomo saltado was created during the early 19th century. lomo saltado was specifically created when the chinese chefs on lima’s streets in peru’s chinco began to sauté the beef using a traditional chinese cooking instrument, the wok. read: “peru,” the cookbook. shop: peruvian food and drink. watch: street food tour in lima! the ingredient list for my peruvian lomo saltado recipe is pretty straightforward. it follows suit with the other classic versions you’ll find out there to be sure. but i do like to serve mine on either my crispy potato wedges or baked french fries (these are insane), as both ways are great. same goes for my favorite lemony smashed potatoes. also? i feel like lomo saltado served atop tater tots could be a whole mood worth exploring. point being? you should po tay toh or po tah toh however you see fit. potato wedges or french fries: you should go with whatever manner of potato strikes your fancy here. worth noting, however, is that some lomo saltado recipes call for the fries/potatoes to be stir fried right in the sauce. but for me, and in the spirit of preserving texture and crunch, i like to serve the saucy stir fry on top of the potatoes. up to you, though, it’s not like you can go wrong either way. also, frozen french fries or roasted potatoes work really well here. that move will keep this squarely under 30 minutes. cornstarch: this is the sleeper ingredient. cornstarch is just the greatest when it comes to establishing crunchy exteriors on our stir fried or pan fried dishes. my most popular recipe ever is my firecracker chicken, and i basically have cornstarch to thank for that. it’s gluten free (sorry ao flour). so, there’s that. but it provides a superior crunch factor to just flour, so it’s fantastic for any frying scenario you can dream up. cumin: we’ll use cumin for its steady earthy flavor. it’s not smoky nor is it spicy, bit its presence is always known in whatever dish in which it is used. warm, nutty, and soft, cumin is a total power play in peruvian cuisine and beyond. garlic powder: i love using both garlic powder and fresh garlic in my recipes. they carry totally different flavors, and they react with heat differently. garlic powder is used here in the dry mix that coats the beef. it imparts that garlic flavor into the crispy crust that each strip of beef gets. fresh garlic would burn in this application, so we’ll save it for the sauce portion of today’s program. salt and pepper: obviously, always, and of course. be sure to season every component of this dish as you go. the cornstarch mix should get some, the potatoes, and the beef stir fry. even though we’re using soy sauce, the final dish shouldn’t be too salty if you take care not to over season the whole way through. steak: i like to use sirloin steaks, that i slice into chunky pieces. but to save time, i suggest snagging a couple packages of pre sliced stir fry beef. it’s such a great time saver in so many things. i love to use it in my korean style beef with kimchi. cooking oil: you can use whatever oil you like here. just be sure to grab one that is neutral in flavor (so, no sesame oil, no unrefined coconut oil, etc.). also, make sure the oil has a high smoke point (some do not). so, think vegetable oil, canola oil, grapeseed oil, or olive oil. roma tomatoes: i like to slice up a few roma tomatoes for this recipe, but a half pint of cherry or grape tomatoes works, too. also, a huge beefsteak tomato dice would be fine as well. red onion: you can’t beat the gorgeous color that these red onions add to the stir fry. so, that’s my first choice. but really any onion you want to use is just fine. garlic cloves: ah yes, the second half of our garlic story stars the fresh, cloves version. i swear the longer i cook, the more i realize that most recipe don’t call for nearly enough garlic. this is a stir fry for crying out loud! let’s turn that garlic volume all the way up, okay? go big or go home guys. soy sauce: the quintessential stir fry sauce ingredient, the soy sauce really does provide the backbone for this dish’s flavor profile. if you want to keep this a gluten free recipe, just use tamari instead. chili crisp: addictive. that’s the word for this stuff. it’s a spicy, crunchy, garlicky, fatty condiment with chinese origins. and it’s great. rice wine vinegar: a classic addition to lomo saltado, vinegar brings a necessary acid into the flavor equation. it works in tandem with the heat from the chili crisp, the salt from the soy sauce, and the sweetness from the sugar. actually, this sauce always reminds me of that in a filipino chicken adobo, because of the distinct vinegar tang. pickled jalapeños: not too spicy and wonderfully acidic, what with their pickling liquid, these are perfect here. sugar: sugar is present in so many asian stir fry recipes   from korea, to china, to southeast asia, and beyond. it brings an important balancing act into the recipes, tempering the spice from the chili crisp cooked white rice: i love a jasmine rice with this, but basmati is so tasty that it would be a nice pick, too. or, you could level up a smidge and go coconut rice. that actually sounds amazing. topping suggestions: chopped scallions and cilantro toss the beef in a spiced cornstarch mixture and stir fry until browned and crispy all around. then, stir fry the onion and tomato quickly before building the sauce. serve over your choice of either potato wedges of french fries and a pile of rice. finish with a shower of fresh green herbs   cilantro and scallions are always a great choice … if you happen to have any leftovers after making this peruvian lomo saltado recipe, no worries. it reheats really well, and actually (in my opinion) gets better with time. this is also true for so many other simmered beef in sauce recipes, you know? my favorite chili recipe is definitely better after a day or two in the fridge. this (truly fantastic) west african peanut stew really comes into its own after a solid 24 hours of chill time. furthermore, my takes on both colombian chicken stew and mexican black bean stew seem to find their strides after they’ve had the chance to sit for a bit. we love this trait here at mkl, incidentally. we’ll sing the praises of any recipe that isn’t so fussy as to require immediate consumption. a happy marriage between both asian and peruvian culinary cultures, this hearty beef and potatoes dish lives in a tangy, soy sauced based sauce and is perfect with a heap of cooked white rice on the side. the one two punch of both jalapeños and chili crisp brings the heat, but either can be omitted, if you like a milder heat level. topping suggestions: chopped scallions and cilantro regarding the jalapeños here, i’m using them as a substitute for the traditional peruvian aji amarillo or aji amarillo paste that you might typically see in this recipe. aji amarillo is a spicy (but not too spicy) yellow peruvian pepper that is readily available at latin markets and online. in a pinch, i find that either a habanero pepper or a banana pepper works as a substitute. in this recipe, because the sauce calls for vinegar, i like to use pickled jalapeños   since they bring that acid already. but feel free to leave out if you don’t care for heat. a sliced yellow bell pepper would work as well here. tag @lauren__mcduffie on instagram and hashtag it #mykitchenlittle share via: i'm an appalachia born and bred professional home cook, food photographer, and cookbook author and i've worked in and around food for more than 15 years. i absolutely love crafting deliciously doable recipes for home cooks all over the world. my expertise is creating easy, craveable recipes for busy home cooks … often with a southern accent. i've written 3 cookbooks that you might enjoy! let’s stay together © 2025 my kitchen little | privacy policy | disclosure policy | crafted by grace + vine studios

the woks of life a culinary genealogy this snap pea salad is easy, delicious, and refreshing. i made good use of our asian pantry with go to’s like sesame seeds, sesame oil, rice vinegar, coriander seeds, and a couple cloves of garlic for good measure, but this snap pea salad is versatile enough to serve with anything! sugar snap peas are one of the most rewarding vegetables of the late spring/summer harvest. of course you can add them into stir fries, but my personal favorite way to eat them is by making them into a salad. when you eat these peas raw, you can taste their natural sweetness in all its glory, and with a few additional ingredients, they really shine. i slice them thinly, giving the salad a nice texture and so the juiciness of the snap peas comes to the forefront. this also gives the peas more surface area for the salad dressing to cling to! you can make this snap pea salad as a refreshing side alongside an array of chinese stir fries, or any grilled or seared protein of choice (e.g. chicken, steak, shrimp, or a piece of salmon or flaky white fish). because this salad is served at room temperature, and also uses a hardier vegetable than your average green salad, it’s also great for picnics, barbecues, and potlucks! it’s special and unique enough to serve to guests. on your average night, if i’m being totally honest, i’ll just drizzle over some olive oil, white wine vinegar, and salt, and call it a day, eating it with literally whatever i’ve got planned. but i’ll be adding this lightly asian influenced version into my rotation too! the most important part of this recipe is trimming the snap peas. they have tough ends and fibrous “strings” along the concave curve of the pea that must be removed. luckily, it’s easy enough to do all in a couple of motions. the way to do it is to grab the main stem (where the pea attaches to the plant). snap it off, and tug downwards along the inner curve of the snap pea. the stem should remain attached to the stringy bit, which should come away easily. then, you do the same thing from the other end. trim the bottom tip of the pea to get the rest of the string this time, pulling upwards. if the snap pea doesn’t have an obvious stem, just use your fingernails to grab a little piece of the tip of the snap pea (so as not to excessively waste good snap pea during the trimming process), and follow the same steps. don’t skip this step those strings are very fibrous and chewy. sometimes, when you get snap peas in restaurants (usually non asian restaurants, ahem), they forget to do this step, and you find yourself with a very unpleasant eating experience! first, trim the snap peas of the stems and strings, and rinse them of any dirt or debris. if they look a bit lackluster, let them soak in cold water for a few minutes to perk them up. (i use this trick with lots of different vegetables especially kale and celery. just trim the peas first.) we didn’t have any such issue, as we harvested these snap peas straight from our garden! toast the sesame seeds in a dry pan over medium heat until they’re 1 2 shades darker and fragrant. remove the sesame seeds, and add the coriander seeds to the pan. toast until fragrant. grind the coriander seeds into a coarse powder using a mortar and pestle or spice grinder. (you can also cheat by toasting pre ground coriander in a dry pan over low heat until fragrant.) slice the snap peas lengthwise into thin strips you can usually get 3 4 strips out of one snap pea. add them to a mixing bowl. also add the sesame seeds, ground coriander, rice vinegar, neutral oil, honey, sesame oil, salt, garlic, and almonds. toss until everything is well combined. taste and adjust seasoning to your liking, if needed. my dad preferred his sweeter (more honey), and i preferred it more tart (more vinegar). serve! thewoksoflife.com is written and produced for informational purposes only. while we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. various online calculators also provide different results, depending on their sources. to obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. kaitlin is the younger daughter/sister in the woks of life family. notoriously unable to follow a recipe (usually preferring to freestyle it), kaitlin's the family artist, knitter, master of all things chili oil/condiments, and trailblazer of creative recipes with familiar flavors. δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); δdocument.getelementbyid( "ak_js_2" ).setattribute( "value", ( new date() ).gettime() ); this site uses akismet to reduce spam. learn how your comment data is processed. we’re sarah, kaitlin, judy, and bill  a family of four cooks sharing our home cooked and restaurant style recipes. bill's pick judy's pick sarah's pick kaitlin's pick “i am proud to say that your genealogy has been the sole tutorial for my asian inspired culinary adventures for years; probably since you began. time and again, my worldwide web pursuits for solid recipes that i know my family will eat has landed me back here.”

i have been harvesting a lot of snow peas and snap peas in the last few weeks. when i was digging through the fridge trying to come up with ideas for a quick meal, i thought of those thai crunch salads you see all over pinterest. well, mine isn’t exactly thai, but it is a delicious crunchy asian chopped salad with peanut dressing! the peanut dressing is really what makes this salad! the peanut butter is creamy, the tamari is salty, and the lime juice is bright. however, my favorite part is the spicy sriracha! i used a rainbow of vegetables that makes this salad really eye appealing. you could do the same with so many different veggies, so use what you have and like. try red pepper strips, roasted sweet potato, sweet corn, spinach, beets, etc. your email address will not be published. required fields are marked * comment * name * email * website notify me of follow up comments by email. notify me of new posts by email. δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); welcome to alison's allspice! my blog focuses on home cooking healthy yet delicious foods. i post pescatarian, vegetarian, and vegan recipes. enjoy!

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article © 2019 grace natoli sheldon. reprinted with permission. © 2025 jacqueline b. marcus. hello my trusty travel companions! and now for a few words or two about peruvian beef. while i don’t focus on beef back in the states, i acknowledge its presence no, vital importance in peru. perhaps one of the very best known and loved peruvian beef based dishes is lomo saltado that consists of stir fired marinated slices of sirloin or beef tenderloin, onions, yellow peruvian chilis and tomatoes. served with potatoes or french fries and rice, this composition may be found on countless peruvian menus. what’s so curious to me is the big asian influence here, thanks to the influx of chinese immigrants during the 19th century. a combination of any or all of the following ingredients (note soy sauce) makes this dish so darn tasty to locals and visitors alike: aji amarillo paste, cilantro, garlic, pepper, salt, red onion, red wine vinegar, sirloin or tenderloin cut into strips, soy sauce, tomatoes and vegetable oil. aji amarillo paste is essentially ground up fresh aji amarillo peppers that balances the dish with a bit of piquant/fruity flavor and touches of passion fruit and mango. peruvian lomo saltado still tastes like chinese food to me (most likely due to soy sauce), but the fusion of ingredients brings this dish to another level. surely does photo well, don’t you think? almost makes me beg a taste except for those poor cows grazing longingly in their parched pastures. now how could i??? enjoy vicariously! see you next time! for peruvian lomo saltado   (not my recipe, but adapted and worth trying …) sear about 1 1/3 pounds beef tenderloin with a few tablespoons of vegetable oil in a big skillet or wok about 1 to 2 minutes per side. remove to bowl; reserve oil. sauté 2 thick julienne cut red onions and 2 thin julienne cut yellow chilies in same oil until crunchy. do not overcook. add sauce (see below) and 2 medium tomatoes, cut into eighths. reduce sauce to desired consistency. add back beef, veggies, and a handful each of finely chopped scallions and chopped cilantro. serve with potatoes and rice to sop. sauce to taste: 6 tablespoons soy sauce, 3 tablespoons vinegar, 2 tablespoons each oyster sauce and water; whisk to combine. to help you look good and feel great after age 50, incorporate these 50+ anti aging foods into your diet. healthy benefits abound! the biggies contain: many bestow even greater wellness benefits, from mental health to physical fitness. introducing the top contenders... fruit “families” are jam packed with anti carcinogens, anti inflammatories and antioxidants like vitamins a and c, and are fiber rich with prebiotics for healthy digestion. these anti aging all stars are bursting with taste, too! berries   as blackberries, blueberries, caper berries, cranberries, pomegranate, raspberries, strawberries citrus   as grapefruit, lemon, lime, orange, tangerine gourds   as cantaloupe, casaba, watermelon grapes   as currants, raisins, green, red & purple grapes (and wine!) rose   as apple, pear, rosehips stone   as apricot, cherry, coconut, date, nectarine, olive (and olive oil!), peach, plum, prune tomatoes   see vegetables tropical   as acai, avocado, banana, guava, kiwi, mango, papaya, pineapple brightly colored veggie “families” offer an array of phytonutrients, super star plant substances with promising anti aging properties great for skin, heart and mind. focus on vegetable powered cuisine starring these beauties! asparagus   as agave, green and white asparagus, yucca asters   as artichoke, safflower, sunflower beans and peas   as alfalfa, adzuki, black, fava, garbanzo, kidney, lima, lentils, mung, northern, peas, peanuts, pinto, soybean, string buckwheat   also rhubarb, sorrel cruciferous   as bok choy, broccoli, brussels sprouts, cabbage, cauliflower, horseradish, kohlrabi, rutabaga, turnip fermented   as kimchi, kombucha, miso, pickles, sauerkraut, tempeh greens   as alfalfa, arugula, beet, chard, collard, dandelion, endive, escarole, kale, mustard, spinach, turnip, watercress mallow   as cacao, hibiscus, okra nightshades   as eggplant, chili peppers, bell peppers, tomatoes, white potatoes onions   as chives, garlic, leeks, red, yellow & white onions, scallions, shallots root   as beet, carrot, parsnip, potato, rutabaga, radish, sweet potato, turnip squash   as acorn, butternut, cucumber, pumpkin ‍there’s a world of phyto nutrients in herbs and spices way beyond ubiquitous parsley and black pepper. garlic, ginger and turmeric are anti aging front runners. fresh is best, but dried imparts micronutrients and terrific tastes, too! nutty and seedy reign when it comes to anti aging disease prevention! revisit your favorite nuts and seeds whole, chopped, ground or pureed into “butters”. incorporate their health enhancing oils for versatility! nuts   as almonds, brazil, cashews, hazelnuts, macadamia, pecans, pine nuts, pistachios, walnuts seeds   as chia, flax, poppy, sesame, sunflower time to think earth colors and textures when choosing grains brown and chewy usually mean wholeness and goodness for anti aging heart and gastro intestinal health. organic rules! whole grains   as amaranth, barley, brown rice, buckwheat, bulgur, corn, einkorn, farro, freekeh, millet, oats, popcorn, quinoa, rice, rye, sorghum, spelt, teff, triticale, wheat berries, wild rice while plant centered eating is foremost for phytopian benefits, some animal foods boast anti aging attributes. fermented dairy products are protein, vitamin and mineral rich and stomach friendly with probiotics, and fish and shellfish are mostly low in fat and calories with disease fighting omega 3’s. fermented dairy products   as buttermilk, cheese, cottage cheese, kefir, ricotta, sour cream, yogurt fish, shellfish   as anchovies, cod, herring, mackerel, oysters, salmon, sardines, trout some stellar items don’t quite categorize, but stand out for their anti aging nutritive substances from a to z like anthocyanins to zeaxanthin. a smattering of promising eating and drinking at its tastiest! healthy (and tasty) benefits to pursue! gluten is a generic name for the proteins in barley, rye, wheat, and triticale   a cross between rye and wheat. it provides elasticity to the texture of dough and helps it rise. gluten may be problematic for prone individuals. wheat gluten is a mixture of two types of proteins, glutenins and gliadins that may provoke illness in people with celiac disease. ‍celiac disease is an autoimmune disorder characterized by a harmful immune response in the upper small intestine to gluten proteins, with the potential to cause intestinal damage. celiac disease may be treatable when gluten is totally removed from the diet. in contrast, gluten intolerance is a sensitivity that produces short term bloating and/or belly pain. it poses a lifetime of compromised immunity that tends to dissipate when dietary gluten is fully eliminated. gluten intolerance is on the rise for a number of reasons: ‍ protect your diet from gluten proteins by eliminating these substances   also their byproducts and variations… ‍barley‍ ‍brewer’s yeast ‍malt ‍rye‍ triticale ‍‍‍wheat   as durum, einkorn, emmer, farina, farro, graham, kamut, semolina, spelt, wheatberries wheat starch use this handy pocket guide to detect gluten on ingredient labels   unless they’re labeled gluten free… baked goods   as bars, cakes, cookies, pastries, pies, tarts, etc. beer and malt beverages* breads   as baguettes, cornbread, croissants, english muffins, flatbreads, focaccia, muffins, naan, pita, potato, quick breads, rolls, rye bread, etc. breadcrumbs, breading and coating mixes breakfast foods   as bagels, breakfast bars, cereals, crepes, doughnuts, muffins, pancakes, sweet rolls, waffles, etc. brewer’s yeast brown rice syrup candy and candy bars cereals and granolas cheesecake fillings crackers   as breadsticks, cheese crackers, graham crackers, goldfish, pretzels, etc. cream sauces croutons energy bars and granola bars flour tortillas french fries meat substitutes multi grain or “artisan” tortilla chips or tortillas noodles and pastas   as chow mein, couscous, dumplings, egg noodles, gnocchi, ramen, raviolis, udon, soba, etc. potato chips pre seasoned meats processed luncheon meats quick breads   as biscuits, crepes, french toast, pancakes, quick breads, waffles, etc. salad dressings and marinades sauces and gravies self basting poultry soups soy sauce starch or dextrin stuffing and dressings tortillas wheat flour *some distilled alcoholic beverages and vinegars are gluten free   except those with added colors or flavorings like dessert wines, or with barley malt like wine coolers. items that come into contact with the oral cavity may generate gluten based reactions   no clear rules exist… one of the advantages of midwestern living was the proximity to the annual housewares show, with seemingly miles of equipment and décor to a foodie’s delight. i’d go early, take in cooking demos, speak with vendors about all things new and stay for bargains from dismantled booths. those were the days! sigh … covid has nearly crushed my culinary escapades, so that industry shows are all but memories. instead, i rely on product briefings, pretty photos and recipes and my professional listservs to bring you the latest. i tend to take excellent care of my kitchen equipment so i don’t always “trade up” for the “newest” or the “best”. yet some items beg to be replaced and others are just too cool to resist. here are five heavy hitters, with upsides to splurge, downsides to not and as always, my opinions in between... ‍ air fryers are countertop appliances that function like mini convection ovens. a fan blows hot air around a basket filled with ingredients of similar size. these appliances crisp foods like vegetables and french fries quickly on the outside while they maintain moisture on the inside pretty cool! word has it nutrients are retained and fat and calories are reduced. compelling! the texture of air fried potatoes may not match the texture of french fries cooked in gobs of oil or fat. but you may attain a certain degree of dry crispiness with substantial calorie and fat savings. 💭 tasteovertime take: i only salvage my air fryer upon occasion for french fries, but find it adds work, not lessens it. convenience. convenience. convenience. crock pots, like other slow cookers, rely on low and steady heat. this method tends to retain nutrients and minimize losses but anything, including slow cookers, may lead to overcooking and nutrient destruction, so users beware! best double check recipes to determine if crock pot cooking will affect flavor. with overcooking, a crock pot may muddle tastes. unattended food may dry out or scorch. food safety alert…watch out for any cracks or major chips! 💭 tasteovertime take: i’ve had a crock pot since its inception because it was the thing to do. it mostly gathers dust in the garage. the madly popular instant pot is a one stop, seven option, multi cooker culinary wizard! it functions as a pressure cooker, rice cooker, slow cooker, steamer, sauté pan and yogurt maker. these multi functions may help cook foods significantly faster and more conveniently than individual appliances. because instant pot cooks so quickly, it may retain nutrients better than conventional cooking methods. while you only have to toss in ingredients, set the settings and turn instant pot on to “set and forget”, it still may require longer cooking times. and you pretty much need to stick to recipes for success. since the lid is fastened until the end of cycles, you cannot check if something is fully cooked. so if a mixture is too watery or bland you may not be able to repair it until all is said and done. 💭 tasteovertime take: i haven’t taken the plunge despite alluring deals. i have a hard time justifying all in one appliances for money, space and time when i cook for pleasure. pressure cookers may save energy, time, money and nutrients if you select right. newer models are relatively easy to operate and safe. since cooking is undertaken in a closed environment, the kitchen tends to stay cool and uncluttered. there tends to be less nutrient loss than conventional cooking; flavor is conserved and bacteria and microorganism risks may be minimized. this is a machine, folks! you need to read the manual and practice! the cost of a pressure cooker may be offsetting. if you cut costs, you may pay the price by poor operation. you can’t check inside if food is ready or if flavors are “just right”. only certain dishes are pressure cooker recommended, so others may overcook. the sealing ring may require regular attention. 💭 tasteovertime take: i grew up with the sound of a pressure cooker for canned fruits and vegetables, hearty soups and stews. i don’t think that i valued its usefulness until lately. i’m “processing” its virtues... a smart oven is a miniature countertop toaster oven that helps bake separate dishes simultaneously. it requires about one quarter of the space of a traditional oven, so it saves space, energy and heats faster. the temperature setting tends to be more accurate, which is vital to baking, roasting, toasting and reheating leftovers. a plus…smart ovens are equipped with built in performance assessment systems to help identify hardware issues before they affect cooking. smart ovens may be more expensive than conventional ovens. they may still be susceptible to normal wear and tear and accidental damages. smart ovens may be costly to repair due to complicated mechanisms and expensive part replacements. 💭 tasteovertime take: smart ovens are tantalizing since i've scaled back kitchen wise and have a difficult time justifying a big oven’s energy drain. counter space is an on going issue as i also strive for less clutter. what’s right? as a plant based registered dietitian/nutritionist, i’ve wondered which of these do all appliances are right for me. i love to prepare ingredients, cook, look at, smell, taste and touch my food during cooking and baking “hands on” in its truest sense. i’m fortunate to have the time and place to cook and bake this way. so i don’t need to crunch time and effort and i can’t justify costly indulgences. i’m opting out (for now) and keeping my countertops clean to chop, mince, measure, mix and more. what you eat and drink matters to help keep your heart young and vibrant! focus on the following recommendations for heart healthy eating the basis of your tasteovertime grocery list for the young at heart! here’s how… and… fruits and veggies can’t be beat for heart health! they’re loaded with phyto  (plant) nutrients and fiber. look for a variety of fruits and vegetables that are primarily fresh or fresh frozen. lower sodium canned or dried may be handy additions. ⬜ fresh fruits, like apples, berries, bananas, grapes and oranges ⬜ fresh frozen and dried fruits without added sugars, like mango and raisins ⬜ fresh vegetables, like broccoli, cabbage, carrots, cauliflower and tomatoes ⬜ fresh frozen vegetables without added butter, salt and sauces ⬜ leafy greens, like arugula, kale, romaine and spinach ⬜ lower sodium canned or dried vegetables healthy carbs are filled with fiber and loads of vitamins, minerals and other plant nutrients for cardiovascular health. whole oats have carried a big red heart on their packaging for years. look for products that are 100% whole grains that should be listed first on the ingredient list. flax and protein are good additions. ancient grains like quinoa, millet, fonio, sorghum, amaranth and teff are gluten free. ⬜ legume (bean) and alternative grain based pastas and sides ⬜ whole grain breadstuffs, like bagels, breads, muffins and tortillas ⬜ whole grain cold and hot breakfast cereals with no added sugars, like oatmeal and shredded wheat ⬜ whole grains, like brown or wild rice, oats and quinoa ⬜ whole wheat or whole grain pasta and couscous lower fat dairy products provide a wealth of vitamins and minerals for heart health and strong bones and muscles that support the heart’s vigorous demands. besides protein, they pack calcium, vitamins a and d and potassium. focus on lower fat and fat free options. make sure additional sugars and sodium are scarce so extras don’t add up. consider substituting plant “milks”, like almond, cashew, coconut, flax, hemp, oat, pea, peanut, soy and rice, and their by products that vary in protein and nutrients. ⬜ fermented lower fat dairy products, like kefir, cottage cheese, cultured buttermilk, sour cream and yogurt ⬜ lower fat or fat free cheese, cream, cottage cheese, ice cream and milk ⬜ plant milks and by products with no added sugars, fortified with calcium and vitamins b12 and d, with few to no additives. time to reduce saturated fats and choose products without trans fats for heart health! also time to focus on foods with heart healthy monounsaturated fats, like avocados, fish and seafood, and nuts, seeds and their oils, like almond and olive. best to limit or avoid tropical oils, like coconut, palm and palm kernel oils, which tend to be higher in saturated fats. ⬜ light butter and yogurt butter blends ⬜ lower fat mayonnaise and plant based mayo ⬜ non stick cooking sprays ⬜ nut or vegetable oils, like almond, canola, avocado, corn, olive, peanut, safflower, soybean, sunflower and walnut ⬜ oil based salad dressings ⬜ spreads, like liquid, soft or tub, with no trans fats and few to no saturated fats, with plant sterols/stanols while both plant and lower fat animal proteins are categorized as heart healthy, there’s a trend towards plant based cuisine. choose a variety of protein rich plant proteins and lean animal proteins if so inclined. ⬜ beef: round, sirloin, tenderloin and lean ground beef (at least 93% lean) ⬜ eggs whites ⬜ legumes, like black eyed peas, black, garbanzo, lima, kidney, pinto and soybeans, peanuts and peanut butter, lentils and split peas ⬜ pork: leg, shoulder and tenderloin ⬜ poultry: skinless chicken or turkey breast, lean ground chicken or turkey (at least 93% lean) ⬜ seafood: most fish and shellfish ⬜ tofu, tempeh ⬜ unsalted nuts, seeds and “butters” (like almonds, cashews, sesame, sunflower, pecans and walnuts) lots of foods and beverages are “said” to be heart healthy, but a heart healthy claim cannot be used without proof. these items from my 50+ anti aging foods for ages 50+ have phyto nutrient advantages, so they’d be good cart friendly additions. ⬜ chocolate ⬜ cocoa ⬜ coffee ⬜ fungi ⬜ honey ⬜ red wine ⬜ tea ⬜ vanilla though i wrote the ultimate keto cookbook a few years back, it was hardly the quintessential book on the keto diet that’s been around since 1923 with many renditions. thanks to dr. russell wilder at the mayo clinic, the classic ketogenic diet, based on four parts fat for every one part protein, forces the body to burn fats instead of carbohydrates for energy and drives weight loss. i was an early proponent of the keto diet to help lessen epileptic seizures and increase weight loss for obesity. i never thought its concepts would take such hold and endurance. i think i may know why... in today’s food and drink mania, the keto diet is a rock star. any downsides? well supervised for short periods, the keto diet may induce quick weight loss and reduce blood sugar, to be replaced by a less restrictive diet with fewer side effects. in my view, the mediterranean diet or dash diet still ranks #1 for longer term weight maintenance and health. cancer is the reason i am a registered dietitian/nutritionist today. after fulfilling lifetime passions in the arts and communications, i turned my attention to nutrition in hopes of uncovering a cure for cancer. you see, my father died from cancer when i turned nine and i had lots of unanswered questions. i also had blind faith that i could change the world’s unhealthy eating habits like what i try to achieve today. thus, i’ve spent a lifetime investigating the best diet for cancer prevention to formulate the soundest proactive eating plan and tastiest preventive recipes. and i’ve come full circle to rediscover that these early food and nutrition teachings live on! …with cancer combatants, like folic acid, isothiocyanates, lignans, lycopene, sulphoraphane, and others. fruits   as apples, berries, cantaloupe, cherries, citrus fruits, cranberries and grapes coffee and tea garlic and onions legumes   as garbanzo, kidney and pinto beans, dried peas and lentils omega 3 fatty acids   as olive oil and fatty fish, like salmon and sardines vegetables   as asparagus, broccoli, brussels sprouts, cauliflower and other cruciferous vegetables, carrots, green leafy veggies and winter squash nuts and seeds   as almonds, walnuts and flaxseeds with soluble fiber whole grains   as brown rice, whole oats, quinoa and whole wheat …with cancer causing chemicals, like amines and hydrocarbons that form when meats are cooked over open flame at high temperatures, and more. …with cancer controversies, where diet cancer investigations seek answers. by choosing less processed and refined foods, healthy preparations of leaner meats and lower fat dairy products, and an abundance of phytonutrient packed fruits and vegetables, you’ll join my cancer fighting crusade! at some point in my middle american upbringing i learned that cows made milk for strong bones and teeth, and that three daily glasses of dairy milk made the grade. never did i realize that it was calcium that reigned supreme. nor that the plant kingdom stockpiled calcium in foods like almonds, black beans, garbanzos, kale, spinach and sesame seeds. calcium is essential for bone development and maintenance, blood clotting, blood pressure, enzyme activation, fluid balance, muscle contraction and nerve transmittance. too little calcium and osteoporosis, a brittle bone disease may ensue. osteoporosis is present in almost one in five american women ages 50 or older. calcium absorption is less efficient in aging, coupled with lower vitamin d intake, less sun exposure and medication interactions. too much calcium and central nervous system and coronary disorders may result. choose wisely! calcium rich dairy foods/beverages and varieties make the grade! fish and seafood worth the plunge! calcium rich plant based foods/beverages up the ante! to make maximum use of this calcium for greatest bone mineral density, functional strength training is where it’s at. working your muscles may help prevent fall related fractures. elastic exercise bands, free weights, weight machines and exercises that lift your own weight with push ups and squats help target large muscle groups (arms, back, chest, legs and shoulders), core muscles (abs, back and obliques) and smaller secondary stabilizer muscles. i no longer solely depend upon calcium from bottles or cartons. instead, i carefully integrate calcium rich plants into my diet and consciously work my bones and muscles. article © 2019 grace natoli sheldon. reprinted with permission. © 2014 grace natoli sheldon. reprinted with permission. © 2021 jacqueline b. marcus. hello my trusty travel companions! and now for a few words or two about peruvian beef. while i don’t focus on beef back in the states, i acknowledge its presence no, vital importance in peru. perhaps one of the very best known and loved peruvian beef based dishes is lomo saltado that consists of stir fired marinated slices of sirloin or beef tenderloin, onions, yellow peruvian chilis and tomatoes. served with potatoes or french fries and rice, this composition may be found on countless peruvian menus. what’s so curious to me is the big asian influence here, thanks to the influx of chinese immigrants during the 19th century. a combination of any or all of the following ingredients (note soy sauce) makes this dish so darn tasty to locals and visitors alike: aji amarillo paste, cilantro, garlic, pepper, salt, red onion, red wine vinegar, sirloin or tenderloin cut into strips, soy sauce, tomatoes and vegetable oil. aji amarillo paste is essentially ground up fresh aji amarillo peppers that balances the dish with a bit of piquant/fruity flavor and touches of passion fruit and mango. peruvian lomo saltado still tastes like chinese food to me (most likely due to soy sauce), but the fusion of ingredients brings this dish to another level. surely does photo well, don’t you think? almost makes me beg a taste except for those poor cows grazing longingly in their parched pastures. now how could i??? enjoy vicariously! see you next time! for peruvian lomo saltado   (not my recipe, but adapted and worth trying …) sear about 1 1/3 pounds beef tenderloin with a few tablespoons of vegetable oil in a big skillet or wok about 1 to 2 minutes per side. remove to bowl; reserve oil. sauté 2 thick julienne cut red onions and 2 thin julienne cut yellow chilies in same oil until crunchy. do not overcook. add sauce (see below) and 2 medium tomatoes, cut into eighths. reduce sauce to desired consistency. add back beef, veggies, and a handful each of finely chopped scallions and chopped cilantro. serve with potatoes and rice to sop. sauce to taste: 6 tablespoons soy sauce, 3 tablespoons vinegar, 2 tablespoons each oyster sauce and water; whisk to combine. to help you look good and feel great after age 50, incorporate these 50+ anti aging foods into your diet. healthy benefits abound! the biggies contain: many bestow even greater wellness benefits, from mental health to physical fitness. introducing the top contenders... fruit “families” are jam packed with anti carcinogens, anti inflammatories and antioxidants like vitamins a and c, and are fiber rich with prebiotics for healthy digestion. these anti aging all stars are bursting with taste, too! berries   as blackberries, blueberries, caper berries, cranberries, pomegranate, raspberries, strawberries citrus   as grapefruit, lemon, lime, orange, tangerine gourds   as cantaloupe, casaba, watermelon grapes   as currants, raisins, green, red & purple grapes (and wine!) rose   as apple, pear, rosehips stone   as apricot, cherry, coconut, date, nectarine, olive (and olive oil!), peach, plum, prune tomatoes   see vegetables tropical   as acai, avocado, banana, guava, kiwi, mango, papaya, pineapple brightly colored veggie “families” offer an array of phytonutrients, super star plant substances with promising anti aging properties great for skin, heart and mind. focus on vegetable powered cuisine starring these beauties! asparagus   as agave, green and white asparagus, yucca asters   as artichoke, safflower, sunflower beans and peas   as alfalfa, adzuki, black, fava, garbanzo, kidney, lima, lentils, mung, northern, peas, peanuts, pinto, soybean, string buckwheat   also rhubarb, sorrel cruciferous   as bok choy, broccoli, brussels sprouts, cabbage, cauliflower, horseradish, kohlrabi, rutabaga, turnip fermented   as kimchi, kombucha, miso, pickles, sauerkraut, tempeh greens   as alfalfa, arugula, beet, chard, collard, dandelion, endive, escarole, kale, mustard, spinach, turnip, watercress mallow   as cacao, hibiscus, okra nightshades   as eggplant, chili peppers, bell peppers, tomatoes, white potatoes onions   as chives, garlic, leeks, red, yellow & white onions, scallions, shallots root   as beet, carrot, parsnip, potato, rutabaga, radish, sweet potato, turnip squash   as acorn, butternut, cucumber, pumpkin ‍there’s a world of phyto nutrients in herbs and spices way beyond ubiquitous parsley and black pepper. garlic, ginger and turmeric are anti aging front runners. fresh is best, but dried imparts micronutrients and terrific tastes, too! nutty and seedy reign when it comes to anti aging disease prevention! revisit your favorite nuts and seeds whole, chopped, ground or pureed into “butters”. incorporate their health enhancing oils for versatility! nuts   as almonds, brazil, cashews, hazelnuts, macadamia, pecans, pine nuts, pistachios, walnuts seeds   as chia, flax, poppy, sesame, sunflower time to think earth colors and textures when choosing grains brown and chewy usually mean wholeness and goodness for anti aging heart and gastro intestinal health. organic rules! whole grains   as amaranth, barley, brown rice, buckwheat, bulgur, corn, einkorn, farro, freekeh, millet, oats, popcorn, quinoa, rice, rye, sorghum, spelt, teff, triticale, wheat berries, wild rice while plant centered eating is foremost for phytopian benefits, some animal foods boast anti aging attributes. fermented dairy products are protein, vitamin and mineral rich and stomach friendly with probiotics, and fish and shellfish are mostly low in fat and calories with disease fighting omega 3’s. fermented dairy products   as buttermilk, cheese, cottage cheese, kefir, ricotta, sour cream, yogurt fish, shellfish   as anchovies, cod, herring, mackerel, oysters, salmon, sardines, trout some stellar items don’t quite categorize, but stand out for their anti aging nutritive substances from a to z like anthocyanins to zeaxanthin. a smattering of promising eating and drinking at its tastiest! healthy (and tasty) benefits to pursue! what you eat and drink matters to help keep your heart young and vibrant! focus on the following recommendations for heart healthy eating the basis of your tasteovertime grocery list for the young at heart! here’s how… and… fruits and veggies can’t be beat for heart health! they’re loaded with phyto  (plant) nutrients and fiber. look for a variety of fruits and vegetables that are primarily fresh or fresh frozen. lower sodium canned or dried may be handy additions. ⬜ fresh fruits, like apples, berries, bananas, grapes and oranges ⬜ fresh frozen and dried fruits without added sugars, like mango and raisins ⬜ fresh vegetables, like broccoli, cabbage, carrots, cauliflower and tomatoes ⬜ fresh frozen vegetables without added butter, salt and sauces ⬜ leafy greens, like arugula, kale, romaine and spinach ⬜ lower sodium canned or dried vegetables healthy carbs are filled with fiber and loads of vitamins, minerals and other plant nutrients for cardiovascular health. whole oats have carried a big red heart on their packaging for years. look for products that are 100% whole grains that should be listed first on the ingredient list. flax and protein are good additions. ancient grains like quinoa, millet, fonio, sorghum, amaranth and teff are gluten free. ⬜ legume (bean) and alternative grain based pastas and sides ⬜ whole grain breadstuffs, like bagels, breads, muffins and tortillas ⬜ whole grain cold and hot breakfast cereals with no added sugars, like oatmeal and shredded wheat ⬜ whole grains, like brown or wild rice, oats and quinoa ⬜ whole wheat or whole grain pasta and couscous lower fat dairy products provide a wealth of vitamins and minerals for heart health and strong bones and muscles that support the heart’s vigorous demands. besides protein, they pack calcium, vitamins a and d and potassium. focus on lower fat and fat free options. make sure additional sugars and sodium are scarce so extras don’t add up. consider substituting plant “milks”, like almond, cashew, coconut, flax, hemp, oat, pea, peanut, soy and rice, and their by products that vary in protein and nutrients. ⬜ fermented lower fat dairy products, like kefir, cottage cheese, cultured buttermilk, sour cream and yogurt ⬜ lower fat or fat free cheese, cream, cottage cheese, ice cream and milk ⬜ plant milks and by products with no added sugars, fortified with calcium and vitamins b12 and d, with few to no additives. time to reduce saturated fats and choose products without trans fats for heart health! also time to focus on foods with heart healthy monounsaturated fats, like avocados, fish and seafood and nuts, seeds and their oils, like almond and olive. best to limit or avoid tropical oils, like coconut, palm and palm kernel oils, which tend to be higher in saturated fats. ⬜ light butter and yogurt butter blends ⬜ lower fat mayonnaise and plant based mayo ⬜ non stick cooking sprays ⬜ nut or vegetable oils, like almond, canola, avocado, corn, olive, peanut, safflower, soybean, sunflower and walnut ⬜ oil based salad dressings ⬜ spreads, like liquid, soft or tub, with no trans fats and few to no saturated fats, with plant sterols/stanols while both plant and lower fat animal proteins are categorized as heart healthy, there’s a trend towards plant based cuisine. choose a variety of protein rich plant proteins and lean animal proteins if so inclined. ⬜ beef: round, sirloin, tenderloin and lean ground beef (at least 93% lean) ⬜ eggs whites ⬜ legumes, like black eyed peas, black, garbanzo, lima, kidney, pinto and soybeans, peanuts and peanut butter, lentils and split peas ⬜ pork: leg, shoulder and tenderloin ⬜ poultry: skinless chicken or turkey breast, lean ground chicken or turkey (at least 93% lean) ⬜ seafood: most fish and shellfish ⬜ tofu, tempeh ⬜ unsalted nuts, seeds and “butters” (like almonds, cashews, sesame, sunflower, pecans and walnuts) lots of foods and beverages are “said” to be heart healthy, but a heart healthy claim cannot be used without proof. these items from my 50+ anti aging foods for ages 50+ have phyto nutrient advantages, so they’d be good cart friendly additions. ⬜ chocolate ⬜ cocoa ⬜ coffee ⬜ fungi ⬜ honey ⬜ red wine ⬜ tea ⬜ vanilla what you eat and drink matters to help keep your heart young and vibrant! focus on the following recommendations for heart healthy eating the basis of your tasteovertime grocery list for the young at heart! here’s how… and… fruits and veggies can’t be beat for heart health! they’re loaded with phyto  (plant) nutrients and fiber. look for a variety of fruits and vegetables that are primarily fresh or fresh frozen. lower sodium canned or dried may be handy additions. ⬜ fresh fruits, like apples, berries, bananas, grapes and oranges ⬜ fresh frozen and dried fruits without added sugars, like mango and raisins ⬜ fresh vegetables, like broccoli, cabbage, carrots, cauliflower and tomatoes ⬜ fresh frozen vegetables without added butter, salt and sauces ⬜ leafy greens, like arugula, kale, romaine and spinach ⬜ lower sodium canned or dried vegetables healthy carbs are filled with fiber and loads of vitamins, minerals and other plant nutrients for cardiovascular health. whole oats have carried a big red heart on their packaging for years. look for products that are 100% whole grains that should be listed first on the ingredient list. flax and protein are good additions. ancient grains like quinoa, millet, fonio, sorghum, amaranth and teff are gluten free. ⬜ legume (bean) and alternative grain based pastas and sides ⬜ whole grain breadstuffs, like bagels, breads, muffins and tortillas ⬜ whole grain cold and hot breakfast cereals with no added sugars, like oatmeal and shredded wheat ⬜ whole grains, like brown or wild rice, oats and quinoa ⬜ whole wheat or whole grain pasta and couscous lower fat dairy products provide a wealth of vitamins and minerals for heart health and strong bones and muscles that support the heart’s vigorous demands. besides protein, they pack calcium, vitamins a and d and potassium. focus on lower fat and fat free options. make sure additional sugars and sodium are scarce so extras don’t add up. consider substituting plant “milks”, like almond, cashew, coconut, flax, hemp, oat, pea, peanut, soy and rice, and their by products that vary in protein and nutrients. ⬜ fermented lower fat dairy products, like kefir, cottage cheese, cultured buttermilk, sour cream and yogurt ⬜ lower fat or fat free cheese, cream, cottage cheese, ice cream and milk ⬜ plant milks and by products with no added sugars, fortified with calcium and vitamins b12 and d, with few to no additives. time to reduce saturated fats and choose products without trans fats for heart health! also time to focus on foods with heart healthy monounsaturated fats, like avocados, fish and seafood and nuts, seeds and their oils, like almond and olive. best to limit or avoid tropical oils, like coconut, palm and palm kernel oils, which tend to be higher in saturated fats. ⬜ light butter and yogurt butter blends ⬜ lower fat mayonnaise and plant based mayo ⬜ non stick cooking sprays ⬜ nut or vegetable oils, like almond, canola, avocado, corn, olive, peanut, safflower, soybean, sunflower and walnut ⬜ oil based salad dressings ⬜ spreads, like liquid, soft or tub, with no trans fats and few to no saturated fats, with plant sterols/stanols while both plant and lower fat animal proteins are categorized as heart healthy, there’s a trend towards plant based cuisine. choose a variety of protein rich plant proteins and lean animal proteins if so inclined. ⬜ beef: round, sirloin, tenderloin and lean ground beef (at least 93% lean) ⬜ eggs whites ⬜ legumes, like black eyed peas, black, garbanzo, lima, kidney, pinto and soybeans, peanuts and peanut butter, lentils and split peas ⬜ pork: leg, shoulder and tenderloin ⬜ poultry: skinless chicken or turkey breast, lean ground chicken or turkey (at least 93% lean) ⬜ seafood: most fish and shellfish ⬜ tofu, tempeh ⬜ unsalted nuts, seeds and “butters” (like almonds, cashews, sesame, sunflower, pecans and walnuts) lots of foods and beverages are “said” to be heart healthy, but a heart healthy claim cannot be used without proof. these items from my 50+ anti aging foods for ages 50+ have phyto nutrient advantages, so they’d be good cart friendly additions. ⬜ chocolate ⬜ cocoa ⬜ coffee ⬜ fungi ⬜ honey ⬜ red wine ⬜ tea ⬜ vanilla article © 2025 jacqueline b. marcus. © 2014 grace natoli sheldon.reprinted with permission. coffee caribbean (pictured center)© 2014 grace natoli sheldon.reprinted with permission. hello my trusty travel companions! and now for a few words or two about peruvian beef. while i don’t focus on beef back in the states, i acknowledge its presence no, vital importance in peru. perhaps one of the very best known and loved peruvian beef based dishes is lomo saltado that consists of stir fired marinated slices of sirloin or beef tenderloin, onions, yellow peruvian chilis and tomatoes. served with potatoes or french fries and rice, this composition may be found on countless peruvian menus. what’s so curious to me is the big asian influence here, thanks to the influx of chinese immigrants during the 19th century. a combination of any or all of the following ingredients (note soy sauce) makes this dish so darn tasty to locals and visitors alike: aji amarillo paste, cilantro, garlic, pepper, salt, red onion, red wine vinegar, sirloin or tenderloin cut into strips, soy sauce, tomatoes and vegetable oil. aji amarillo paste is essentially ground up fresh aji amarillo peppers that balances the dish with a bit of piquant/fruity flavor and touches of passion fruit and mango. peruvian lomo saltado still tastes like chinese food to me (most likely due to soy sauce), but the fusion of ingredients brings this dish to another level. surely does photo well, don’t you think? almost makes me beg a taste except for those poor cows grazing longingly in their parched pastures. now how could i??? enjoy vicariously! see you next time! for peruvian lomo saltado   (not my recipe, but adapted and worth trying …) sear about 1 1/3 pounds beef tenderloin with a few tablespoons of vegetable oil in a big skillet or wok about 1 to 2 minutes per side. remove to bowl; reserve oil. sauté 2 thick julienne cut red onions and 2 thin julienne cut yellow chilies in same oil until crunchy. do not overcook. add sauce (see below) and 2 medium tomatoes, cut into eighths. reduce sauce to desired consistency. add back beef, veggies, and a handful each of finely chopped scallions and chopped cilantro. serve with potatoes and rice to sop. sauce to taste: 6 tablespoons soy sauce, 3 tablespoons vinegar, 2 tablespoons each oyster sauce and water; whisk to combine. © elsevier, 2019, marcus, jacqueline b. (2019) aging, nutrition and taste: nutrition, food science, and culinary perspectives for aging tastefully. san diego: academic press. [9780128135273] © elsevier, 2014, marcus, jacqueline b. (2013) culinary nutrition: the science and practice of healthy cooking. san diego: academic press. [9780123918826] article article article
sign up for newsletters and alerts sign up for newsletters and alerts trending: by emily weinstein, the new york times what does summer taste like? is it the salty snap of a hot dog? the creamy balm of strawberry ice cream? the tart sweet burst of a handful of blueberries? one of our new york times cooking editors recently described the linguine recipe below as “a pasta that tastes like summer,” and i found myself hungry for it instantaneously. if you, too, crave recipes like this, we have a whole collection just for you: bright and beautiful summer pastas. (it includes one of our all time greatest nyt cooking recipes: melissa clark’s creamy corn pasta with basil, with nearly 8,500 ratings and five stars.) by dan pelosi this super fast and super easy summer pasta recipe barely cooks peak season corn and zucchini, maintaining their freshness and crunch while highlighting their vibrant flavor. this same quick cooking method is applied to the shrimp, which keeps its bite by spending little time in the pan. (while corn and zucchini turn mushy if overcooked, shrimp turns tough and rubbery.) finishing off this summer pasta is a shower of fresh basil and mint, which cling to each glossy strand of linguine. feel free to add whatever vegetables and herbs catch your eye at the market. this pasta is best eaten al fresco. yield: 4 to 6 servings total time: 30 minutes ingredients preparation 1. in a large pasta pot, bring salted water to a boil. add pasta and cook according to the packaging directions until al dente. reserve 1 cup of pasta water, then drain the pasta and return it to the pot. 2. meanwhile, pat the shrimp dry with a paper towel and season with salt. in a separate large pot, melt 2 tablespoons of butter into 2 tablespoons of olive oil over medium high.