Strawberry Matcha Latte

Strawberry Matcha Latte

NY Times 

This colorful, easy-to-make drink — popularized by various bubble-tea chains and trending on TikTok in the spring of 2023 — combines matcha, a powdered green tea traditionally consumed in parts of East Asia, with strawberries, a beloved summer fruit. Served over ice, with distinct layering, the delightful balance of macerated fresh strawberries on the bottom, your choice of milk in the center and earthy matcha on the top creates a vibrant and harmonious flavor combination.

For those not used to making matcha lattes: (i) use a high quality matcha drinking powder not a "cooking" powder; (i) buy a chasen to thoroughly mix matcha with water, works better than whisks; (iii) matcha quantity should be 1 1/2 TSP PER SERVING (total of 6 TSP); (iv) water should be hot when mixing matcha, otherwise it will not blend well; and (v) to cool it, make milk ice cubes and drop them into the hot matcha, stirring, otherwise you will water down the matcha too much. Fabulous recipe!

*I think the recipe works better in equal thirds. Not enough matcha as written, in my opinion. The matcha makes the drink. Otherwise, it’s just a lot of milk and strawberries.

4 servings

8ounces fresh strawberries, hulled and finely chopped

4 to 4½teaspoons granulated sugar (depending on the sweetness of your strawberries)

1teaspoon powdered matcha

4 to 6cups milk (dairy or non-dairy)

Ice, for serving

Add strawberries and sugar to a medium bowl. Using a muddler, potato masher or fork, mash and thoroughly combine them. (If you want a smoother latte, pulse strawberries and sugar in a blender.) Set aside.

Prepare the matcha per package instructions, using ½ cup of room temperature water and mixing until combined. There should be no visible lumps of matcha powder.

Divide strawberry mixture among 4 tall glasses, then fill halfway with ice. Carefully pour 1 to 1½ cups of milk into each glass over the ice and strawberries. Then top each serving with about 2 tablespoons of the matcha mixture. You should see 3 distinct colors.

Stir to combine before drinking. The drink is best consumed through a wide straw.

Pepperoncini Tuna Salad

Pepperoncini Tuna Salad

NY Times - Eric Kim

This verdant tuna salad looks and tastes classic (but with the saturation levels all the way up). Acid and crunch come in the form of delightfully sour, salty pickled pepperoncini and their neon-green brine. Sweet relish anchors the salad with balance, as does deeply aromatic and nutty toasted sesame oil. Any canned or jarred tuna works; just be sure to drain it very well. This recipe calls for celery to be folded in at the end for crunch, but any vegetable would work: thinly sliced cucumbers, iceberg lettuce, watercress, green peas, asparagus, even raw onion. Eat this on a bed of peppery arugula or stuffed into a split, just-warmed croissant or brioche bun.

Yield: 2 servings

2 (5-ounce) cans tuna (preferably stored in oil), very well drained

¼ cup mild-tasting mayonnaise, such as Hellmann’s

3 tablespoons chopped pepperoncini plus 1 tablespoon brine, plus more of each to taste

1 tablespoon sweet pickle relish

1 tablespoon toasted sesame oil

½ garlic clove, finely grated

Salt and freshly ground black pepper

1 cup thinly sliced celery (from 2 stalks)

Croissants (optional), split, for serving

In a medium bowl, combine the tuna, mayonnaise, pepperoncini and its brine, sweet relish, sesame oil and garlic. Season with salt and pepper.

Stir vigorously with a fork, breaking up the tuna into fine threads. Fold in the celery, then taste and add more salt, pepper, pepperoncini and pepperoncini brine to your taste. Stuff into croissants for sandwiches, if you’d like.

Tzatziki Chickpea Salad

Tzatziki Chickpea Salad

NY Times Hetty Lui McKinnon

Vibrant with the sharp creaminess of tzatziki, the Greek yogurt dip, this dish embodies the cool, easy eating of the warmer months. Crisp cucumbers and hearty chickpeas are dressed with a lemony and garlicky Greek yogurt mixture. A hint of honey brings harmony to the dressing; the hum of sweetness softens the tartness of the yogurt and introduces a richness to the dish. This no-cook salad is hearty enough for a standalone meal, but should you wish to dress it up, here are a few serving suggestions: Eat with flatbread, falafel, veggie skewers, or roasted Greek lemon potatoes.

Yield: 4 servings

1 cup Greek yogurt

1 garlic clove, grated

2 tablespoons olive oil, plus more for serving

2 teaspoons honey

1 lemon, halved (or more, if desired, for seasoning)

Salt and pepper

1 pound Persian cucumbers, halved lengthwise and cut into ½-inch pieces

2 (15-ounce) cans chickpeas, drained

Big handful dill, chopped

Big handful mint leaves, chopped

2 scallions, thinly sliced

To a large bowl, add the yogurt, garlic, olive oil, honey and the juice of ½ lemon; whisk to combine. If it seems too thick, loosen it up with a splash of water or more lemon juice. Season well with salt and pepper.

To the yogurt, add the cucumbers, chickpeas, dill, mint and scallions, and squeeze the remaining ½ lemon over the mixture. Toss to coat. Taste and season well with salt and pepper.

To serve, drizzle with additional olive oil.