Recipes

Elaine Louie · NYT Cooking

Elaine Louie

Elaine Louie · NYT Cooking

This recipe is deliberately, exquisitely simple, with pure sweet corn flavor. Grate corn kernels directly into a cast-iron pan and place in the oven, without any seasonings. The corn releases its milk, which thickens, and the kernels turn golden and lightly caramelized around the edges. Only then do you season it, and only lightly: A bit of butter, a sprinkle of salt and cayenne, and the juice of half a lime. Mix. Serve. Adding the seasoning at the end allows you to better control the taste of the finished dish. Elaine Louie

Elaine Louie · NYT Cooking

Elaine Louie

Elaine Louie · NYT Cooking

Elaine Louie

Elaine Louie · NYT Cooking

Elaine Louie

Elaine Louie · NYT Cooking

Elaine Louie

Elaine Louie · NYT Cooking

Elaine Louie

Elaine Louie · NYT Cooking

Cooking with your child is an act of relaxation, learning and intimacy. It’s love over a stove. For The Times, the New York chef Marco Moreira and his daughter, Francesca, cooked this simple dish together in 2012. It showcased the fresh tomato sauce they made and provides a recipe as appropriate to grandparents as their kin.

Elaine Louie · NYT Cooking

This salty yet sweet, creamy yet crunchy fresh corn chowder was developed for The Times by Wade Burch, the executive chef of several restaurants owned by Merchants Hospitality in New York, for a series of articles about chefs who cook with their children. It's loaded with fresh corn (12 ears worth) and dotted with jalapeño and red bell pepper. It does take a little time owing to the corn stock, but it's so worth it. The taste of the finished soup is pure summer.

Elaine Louie · NYT Cooking

Back in 2012, Elaine Louie spent time with Tama Matsuoka Wong, a forager for the restaurant Daniel in New York and Le Bec-Fin in Philadelphia, to see how she and her family ate. Ms. Louie brought back this recipe, a riff on Vietnamese summer rolls and a Wong family favorite. If it’s your first time making summer rolls, don’t fret too much about appearance. “The summer roll is very forgiving,” Ms. Wong said. “Even if you have a hole in the wrapper, you can roll it up and hide the hole.” Elaine Louie

Elaine Louie · NYT Cooking

Elaine Louie

Eileen Yin-Fei Lo · NYT Cooking

Eileen Yin-Fei Lo · NYT Cooking

Eileen Yin-Fei Lo · NYT Cooking

Eileen Yin-Fei Lo · NYT Cooking

Eileen Yin-Fei Lo · NYT Cooking

Eileen Yin-Fei Lo · NYT Cooking

Eileen Yin-Fei Lo · NYT Cooking

Eileen Yin-Fei Lo · NYT Cooking

Eileen Yin-Fei Lo · NYT Cooking

Eileen Yin-Fei Lo · NYT Cooking

Eileen Yin-Fei Lo · NYT Cooking

Eileen Yin-Fei Lo · NYT Cooking

Molly O’Neill · NYT Cooking

The American who wishes to cook Chinese food at home must understand what the Chinese-food scholar Barbara Tropp calls the subliminal role of yin (that which is feminine, dark and yielding) and yang (that which is masculine, bright and hard). In "The Chinese Banquet Cookbook" and "From the Earth: Chinese Vegetarian Cooking," Eileen Yin-Fei Lo has a chatty way of putting the dishes in their context, making fun of what she refers to as all the "chop-chop-chop." For the novice who wishes to cook Chinese food on a cold day, when the body yearns for a little cultural exchange, Lo has a sensible suggestion, and one that couldn't be more fashionable. Ergo, make soup. Molly O'Neill