Daniel Patterson
Food writer
Recipes
Braised Beef 'Stroganoff'
Daniel Patterson · NYT Cooking
Chamomile-and-Almond Cake
Daniel Patterson · NYT Cooking
Desserts are particularly partial to tea’s charms, whether combined with fruit or infused into custards, ice creams and sorbets. Herbal teas, like chamomile, can be ground and added to cakes to delightful effect.
Chilled Pea-Mint Soup
Daniel Patterson · NYT Cooking
Buttermilk-simmered peas, plenty of mint, a touch of salt: That’s it. The chef Daniel Patterson brought the recipe to The Times in 2007. It benefits mightily not just from the use of fresh peas, but from real, homemade buttermilk as well, “nothing like the cultured, processed stuff that goes by the same name,” he wrote. This is true, as it happens, but luckily fresh buttermilk can increasingly be found at farmer’s markets and in specialty markets. Top the chilled soup with a few peas and a grind or two of fresh black pepper.
Chilled Spiced Yellow-Squash Soup
Daniel Patterson · NYT Cooking
Curried Summer Squash Soup With Yuba and Cilantro
Daniel Patterson · NYT Cooking
Duck Legs Braised With Red Wine and Lime
Daniel Patterson · NYT Cooking
Daniel Patterson
Grilled-Zucchini Terrine With Niçoise Olives and Herbs
Daniel Patterson · NYT Cooking
Homemade Butter and Buttermilk
Daniel Patterson · NYT Cooking
Jasmine-Tea Rice
Daniel Patterson · NYT Cooking
Lamb's-Neck Rillettes
Daniel Patterson · NYT Cooking
Oolong-Crusted Scallops With Citrus Sauce
Daniel Patterson · NYT Cooking
Orange-Buttermilk Shakes
Daniel Patterson · NYT Cooking
Pattypan Squash Braised With Onion, Tomato and Chorizo
Daniel Patterson · NYT Cooking
Poached Scrambled Eggs
Daniel Patterson · NYT Cooking
Rice-and-Egg Soup
Daniel Patterson · NYT Cooking
This meal in a bowl is pure midwinter comfort. Loosely adapted from the Japanese dish zousui, beaten eggs are poured into a pot of hot stock and rice, where they set into soft, custardlike strands. You can use any kind of stock and any kind of rice, although the starchier the rice, the thicker the soup will be. You can also add cooked vegetables or pieces of meat for a heartier dish.
Slow-Cooked Beef Cheeks With Spring Vegetables and Rosemary
Daniel Patterson · NYT Cooking
Spicy Pork Belly With Green Olives and Lemon
Daniel Patterson · NYT Cooking
Spicy Yuba 'Omelet'
Daniel Patterson · NYT Cooking
Daniel Patterson
Stuffed Rond de Nice Squash Poached in Olive Oil
Daniel Patterson · NYT Cooking
Yuba 'Pappardelle'
Daniel Patterson · NYT Cooking
Zucchini-and-Fennel Salad With Pecorino and Mint
Daniel Patterson · NYT Cooking
In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: “Organic Summer Squash, $3.99 a pound.” Our growing food fetishization created a new produce category: luxury squash. I was disturbed but also intrigued: perhaps familiarity had blinded me to squash’s delicate charms — at these prices it clearly deserved more than a typically bland sauté or a quick turn on the grill. Given its etymology (the word “squash” comes from a Native American word meaning “eaten raw”), maybe it shouldn’t be cooked at all. So I swallowed hard, bought some zucchini and shaved them into a salad with fennel, mint and pecorino, which made a delicious and interesting starter.