Good morning! Today we have for you:
Peanut, peanut butter granola
Generally speaking, I find all food pretty satisfying to make. Any time I make myself something instead of buying it or ordering it in, that’s a win. But some things come with a more emphatic “well, look at you, aren’t you clever” affirmation than others, and granola is high on that list. For one, granola is pretty easy to make — all that’s required of you is usually some stirring, maybe a rough chop of some nuts or dried fruit. It’s also very customizable, welcoming whatever goodies you’ve got kicking around (the last of the flaked coconut, a handful of chocolate chips, the lowly peanuts in that bag of trail mix that nobody will polish off). But my main granola-making satisfaction comes from the fact that I’m saving myself a lot of money. I don’t know the going price of granola (or cereal, or other crunchy-breakfasty things) where you live, but it’s downright eye-watering at my local supermarket. And when you factor in that a box of store-bought granola lasts maybe two days in our house (we are basically squirrels in human bodies), making my own granola at home becomes more financial necessity than cooking whim. This is why I’m very excited for Yossy Arefi’s new peanut butter protein granola, which gets its protein boost from egg whites, hemp seeds, peanuts and, yup, peanut butter. When I’m not eating it by itself in big, crunchy clusters, I’ll be crumbling it over yogurt, maybe with a spoonful of jam swirled in for PB&J vibes. And, if you also go through granola at a very quick clip, you can double the recipe using our new scaling feature. Featured Recipe Peanut Butter Protein GranolaMore satisfying weekend cooksBeef tagine with green beans and olives: From our collection of 15 cozy beef stew recipes our readers love, a five-star stunner from Nargisse Benkabbou. “Just wow,” writes akc, a reader. “This recipe can only be described as a hug for your insides.” Charred cabbage and lentil soup: And from our list of 17 winter vegetarian recipes to chase away the cold-weather blues, here’s Ali Slagle’s hearty and fiber-ful soup. Roasted cabbage is a revelation — those crisp, crunchy leaves turn so soft and sweet — and here it anchors a quick, brothy pot of carrots, garlic and green or brown lentils. Golden Diner’s tuna melt: Friends, I hope I never tire of the hotness, charm and giddy Canadian pride that is “Heated Rivalry.” Maybe you’d like to join me in making some tuna melts? Specifically these Golden Diner tuna melts, which Alexa Weibel adapted from the chef Sam Yoo. (For extra Canadian credit, go watch “Letterkenny,” another Jacob Tierney production, and then make some Caesars.)
And before you goSpeaking of television, Hannah Dodd and Yerin Ha, two cast members of “Bridgerton,” stopped by the New York Times Cooking studio to talk pizza, kalbi jjim and blue banana bread (Dodd can explain). Click here or on the image below to watch the video, and read an excerpt from their Pizza Interview here.
And speaking of both television and Canadian pride: Catherine O’Hara passed away on Friday at the age of 71. I don’t think I’ll ever fold in anything without thinking of her, nor can I drink a glass of chardonnay without remarking on its muskmelon goodness. If you need me this weekend, I’ll be bittersweetly running a Christopher Guest movie marathon. Thanks for reading, and remember — God loves a terrier.
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