Recipes By Matt Lee and Ted Lee
71 recipes found
Sushi Rice
Back in 2002, Matt and Ted Lee reported on how home cooks had started making sushi with ever-increasing frequency. Among the recipes they brought to The Times was this one, for sushi rice, short-grained rice bolstered by the flavors of vinegar sugar and salt, adapted from “The Great Sushi and Sashimi Cookbook,” by Kazu Takahashi and Masakazu Hori. Use it as a backdrop for your own home-rolled sushi, or pair it, as the article suggests, with various kinds of sliced fish and vegetables, pickled ginger and wasabi for a chirashi sushi bowl.
Marilyn Monroe’s Stuffing
In the 1950s, a Hollywood star was not expected to squander her talents (or risk her manicure) chopping onions. But this recipe, scrawled by Marilyn Monroe on letterhead from an insurance company, suggested that she not only cooked, but cooked confidently and with flair. It bears the mark of the Bay Area and influences of Italian cooking, possibly picked up from her marriage to Joe DiMaggio at San Francisco City Hall in 1954. It is also a fussy, complicated affair -- but do not let that stop you. The result (almost 20 cups' worth!) is handsome, balanced and delicious.
Cinnamon Basil-Infused Whipped Cream
Onion Pie
Kalua Pig
Hibiscus Hot Iced Tea
Tuscan Onion Soup (Carabaccia)
Char Kway Teow
This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.
Vanilla Plum Ice
Ahi Poke
Bloodless Mary
Saigon Hoppin' John
Blackberry Nectarine Crisp
This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village. It is easy to whip up on a summer day when company is coming and there’s lots to get done. "Use the blackberries more as an accent," she said at the time. "'The berries'll bleed out all this fabulous inky color."
Glazed Holiday Ham
Clementine Peppercorn Glaze
Sour-Cherry Thyme Glaze
Chirashi (Scattered) Sushi
Salmon, Arugula And Avocado Maki
Cucumber and Sake Granita
Crown Roast of Lamb
The crown rib roast is one of the most festive and serviceable cuts of meat, beautifully proportioned and wieldy, with luscious, lean red meat at the chop end tapering off into rustic, fatty and crispy rib bits at the bone end, with a built-in handle to facilitate gnawing. Domestic lamb is more than suitable for crown roast and with its slightly firmer texture seems to stand up better on the plate than the incredibly supple lamb from Australia and New Zealand. The local lamb is also a good deal.
Hobo Pack of New Potatoes, Red Onion and Orange
Succotash Salad
Five-Spice Rum
