Set the oven at 200C/gas mark 6. Trim 450g of crisp, young carrots, then cut them in half from top to bottom. Put the carrots in a roasting tin, then pour over 3 tbsp of olive oil, season with salt and black pepper. Peel 6 cloves of garlic and add them to the tin.
Roast the carrots and garlic for about 20 minutes. Finely chop 5 spring onions. Add the spring onions to the tin and turn the carrots over, then continue cooking for a further 10 minutes. They are done when they are nicely toasted on both sides.
While the carrots are roasting, bring 1 litre of water or vegetable stock to the boil. (I often bring out the powdered stock for this.) When it comes to the boil, add 200g of orzo and let it cook for about 10 minutes until soft and silky. Drain the pasta, with the exception of 3 tbsp of liquid, then stir into the roast carrots and garlic together with the cooking liquid.
Roughly chop about 20 medium-sized mint leaves and 12 basil leaves. Crumble 150-200g of feta into the herbs, then add 2 tbsp of pumpkin seeds. Scatter the herb and feta mixture over the carrots and orzo and divide between 2 plates. Enough for 2
This is one of those recipes where you can substitute rice for the pasta. I would use brown basmati here. The nuttiness is good with the sweetness of the carrots.
The crunch of some sort of seed or nut is welcome with this dish. If pumpkin seeds aren’t your thing, try cashew nuts toasted and salted.
You can easily veganise this by substituting fried mushrooms in place of the feta.
Swede – along with celeriac – is the overlooked root vegetable of winter. While pumpkin (and pumpkin soup) takes all the glory, there is a lot to be said for the earthy sweetness of the ombré-hued vegetable; and even more to be said for a solid, chunky soup with chickpeas and diced carrots. Cumin and rose harissa add depth; a tapenade-like condiment of green olives, even greener herbs and apple cider vinegar adds ballast. And a bonus: it’s vegan.
Definitely not vegan, but definitely delicious. It’s easy to see the allure of this rolled roast, where the pork belly flesh becomes soft and sweet, and the skin – that skin! – takes on a crunch and crispiness, the kind that is best captured by ASMR-sensitive microphones and posted on YouTube. This is a long-game recipe – the pork needs to be stuffed, rolled and refrigerated for up to two days to marinate the flesh and dry out the skin – so book it in for a Friday night project for Sunday lunch results.
Although fresh seafood is a year-round affair in Australia, the cold waters of winter are prime conditions for fruits de mer. So, a seafood stew it is. The result is a steaming bowl of mussels, prawns and white fish in a broth that recalls bouillabaisse or brodetto, with the fruity spiciness of a dried cascabel chilli (it can be found in some specialty grocers, though you can try substituting with the more widely available guajillo chilli). The recipe calls for one slice of sourdough per person, but as is the case with good bread served with soupy dishes, more is more.
Fresh seafood, however, is not always an option because of budget or accessibility; and I cannot sing the praises of tinned sardines enough. They are affordable, the fiddly filleting has already been done and because you’ve chosen sardines in oil (not in springwater, you heathen) the fishy oil does double duty as a flavour booster. Ottolenghi sautes the starter spices – cinnamon, mustard seeds – in said oil, before adding an arsenal of aromatics: onion, garlic and ginger; garam masala and turmeric. The sardines are gently laid on top of the tomato-coconut curry, before the whole lot is spiked with fresh lime. Glorious.
Consider this a maximalist take on congee. Turmeric! Olive oil! Maple syrup! You will find none of these in traditional iterations of the dish, but here the silky rice soup is a canvas for winter-friendly flavour. It’s as good for breakfast as it is for dinner.
Pumpkin with polenta is a beautiful exercise in colour-blocking. Smooth orange pumpkin with even smoother polenta? Throw in a double dose of cheese (cream cheese, parmesan) and it’s winter comfort done.
“When the sun’s not out, I’m not that brilliant at eating fruit,” says Ottolenghi. His solution, then, is to take four pears (he suggests conference pears, but in Australia substitute with beurre bosc) and some baby parsnips, and roast them with maple syrup and chipotle flakes for a sweet, spicy and sticky side dish.
There’s a lot to love about a pudding – it’s not quite a cake, not nearly a pie, but there’s the cloud-like batter of the former and the “see what’s inside” appeal of the latter. With a filling of apples and pears, this one is a winter fruit double act; the cold contrast of vanilla cream is the brilliant finish.
It’s the butterless bundt! The use of ricotta and olive oil results in a cake with “the supplest crumb”, says Ottolenghi, while four lemons’ worth of zest and a coterie of fresh bay leaves will flood your kitchen with intoxicating fragrance.
It’s the boozy bundt! Start this recipe a day ahead – you want to give the raisins plenty of time to soak up the dark rum. The result is a rich, buttery cake studded with drunken fruit, with a luxurious rum-caramel glaze. You will fight for a second slice.
The next round of Reignmakers UFC crafting tokens will drop on Thursday, June 22. Beginning with the CORE tokens drop at 3:00 p.m. ET, the tokens will drop every half hour until 5:00 p.m. ET as follows:
(click table to enlarge image and zoom)
CORE tokens will once again cost $1.99, RARE tokens will cost $4.99, ELITE tokens will cost $14.99, LEGENDARY tokens will cost $179.99 and REIGNMAKER tokens will cost $349.99 while supplies last.
Ten new crafting recipes will be going live on Thursday, June 22 at 5:00 p.m. ET, as well. Crafting Set packs can only be acquired via the Craft & Burn portal and contain a fighter game card that is usable for the remainder of the 2023 season. The 81 fighters within the 6/22/23 Crafting Packs are either scheduled or expected to fight in the coming months. The summary of the recipes going live at 5:00 p.m. ET on 6/22/23 are as follows:
(click table to enlarge image and zoom)
Get in the fight by getting your crafting tokens for your chance at Sean O’Malley special recipes or grabbing other relevant fighters within crafting packs! See full checklist within pack pools below:
Fighter Checklist
Fighters
Fighters
Aljamain Sterling
Cameron Saaiman
Christian Rodriguez
Cory Sandhagen
Holly Holm
Julija Stoliarenko
Ketlen Vieira
Mayra Bueno
Pannie Kianzad
Said Nurmagomedov
Andre Fili
Rob Font
Billy Quarantillo
Jack Jenkins
Joshua Culibao
Kamuela Kirk
Lerone Murphy
Max Holloway
Alexa Grasso
CJ Vergara
Jake Hadley
Ode Osbourne
Tagir Ulanbekov
Valentina Shevchenko
Vinicius Salvador
Ciryl Gane
Derrick Lewis
Jamal Pogues
Marcin Tybura
Marcos Rogério De Lima
Mick Parkin
Tai Tuivasa
Dustin Jacoby
Jamahal Hill
Jim Crute
Kennedy Nzechukwu
Benoit Saint-Denis
Bobby Green
Dustin Poirier
Esteban Ribovics
Grant Dawson
Justin Gaethje
Lando Vannata
Terrance McKinney
Tony Ferguson
Albert Duraev
Ikram Aliskerov
Israel Adesanya
Joe Pyfer
Junyong Park
Amanda Lemos
Polyana Viana
Virna Jandiroba
Bryan Barberena
Kamaru Usman
Kevin Holland
Michael Chiesa
Michel Pereira
Philip Rowe
Randy Brown
Rinat Fakhretdinov
Shavkat Rakhmonov
Stephen Thompson
Trevin Giles
Priscila Cachoeira
Joanne Wood
Damon Jackson
Brad Tavares
Chris Weidman
Gerald Meerschaert III
Andre Petroski
Claudio Ribeiro
Roman Kopylov
Yohan Lainesse
Matthew Semelsberger
Viktoriia Dudakova
Alonzo Menifield
Ignacio Bahamondes
Ovince Saint Preux
Yadong Song
Karine Silva
TheDraftKings Marketplace is currently only available in the United States and Canada.
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Red foods are traditional for Juneteenth, and we have loads of brightly hued inspiration for you.
Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.
Today — Juneteenth — marks the recognition of freedom for Africans enslaved in Galveston, Texas, in 1865, more than two years after the signing of the Emancipation Proclamation. Red foods are traditional, and, in the spirit of the holiday, we have loads of brightly hued inspiration for you, whether you make Millie Peartree’s Charleston red rice (above) or Jerrelle Guy’s strawberry pretzel pie. Take a look.
But if your focus is more on weeknight cooking, you could try my new recipe for gingery meatballs in tomato sauce. Lighter than the traditional meatball dish you’d pile onto spaghetti, this one calls for fresh, ripe summer tomatoes seasoned with lime, cilantro and plenty of grated ginger. It’s zippy, tangy and the perfect place to use up all those overripe heirlooms that may be weeping on your countertop at the moment. (If you’re craving a more classic recipe from the Italian American canon, there’s always Ali Slagle’s baked stuffed shells with gooey ricotta and mozzarella.)
My colleague Yewande Komolafe has a lovely piece about home and finding a connection through food. Reading it will make you want to simmer up a batch of her egusi soup, a beloved West African classic. A mix of stewed greens and roasted mushrooms bathed in a creamy, nutty sauce made from ground egusi (melon seeds), it’s a rich, satisfying meal with a hit of spice from scotch bonnet pepper, and, for Yewande, one that tied together a trip across the United States to understand her new adopted home.
Then, we have two more meatless dishes, both summer-ready and extremely easy. Yossy Arefi’s caramelized zucchini and white bean salad has bunches of cooling mint and parsley to balance the heat from red chile flakes. And there’s barely any cooking required to make Ali Slagle’s tofu and asparagus with frizzled leeks. The leeks are fried quickly in oil, and then poured over the miso-coated tofu and asparagus, warming them through.
For dessert, Naz Deravian’s strawberry galette has almond flour in the crust for crunch and a gentle nutty flavor. It’s seasonal and delightful.
You’ll want to subscribe to access all these recipes and so many more (as in tens of thousands more). If you need any technical help, the brilliant people at cookingcare@nytimes.com are there for you. And I’m at hellomelissa@nytimes.com, if you want to say hi.
Refuel for the afternoon with these nutritious lunch recipes. Not only do these meals pack in 15 or more grams of protein per serving, but they also feature complex carbs like whole grains, fruits, vegetables and legumes. Plus, we made these lunches with low counts of saturated fats and sodium-conscious ingredients, making them well-suited for a diabetes-friendly eating pattern. Recipes like our Green Veggie Bowl with Chicken & Lemon-Tahini Dressing and Green Goddess Quinoa Bowls with Arugula & Shrimp are flavorful meals that will help you stay full and satisfied all afternoon.
Grilled Chicken Taco Salad
Peppery arugula, grilled corn and a tangy lime vinaigrette give this healthy taco salad recipe a serious upgrade. This recipe is the perfect vehicle for using the crushed-up tortilla chips at the bottom of the bag.
Chile-Garlic Salmon Bento Box with Avocado
Charlotte and Johnny Autry
Keeping salmon in your freezer means you always have something on hand for dinner, and—bonus!—you can cook it from frozen as we do here.
Green Veggie Bowl with Chicken & Lemon-Tahini Dressing
For this healthy 30-minute dinner, treat your veggies like pasta and cook until al dente, or just done. If you have a little extra time, double or triple the lemon-tahini dressing and use it to quickly dress a salad or as a sauce for steak or shrimp.
The tuna salad in this easy recipe has crunch from the celery and apple, which also delivers a hint of sweetness. We use Greek-style yogurt in place of mayonnaise to bind everything together and to add a tangy, creamy finish. You could take this up a notch and make it a "Waldorf tuna salad" by adding 2 tablespoons toasted chopped walnuts, 3 tablespoons quartered small grapes and 1 tablespoon additional Greek yogurt. Serve over a bed of greens or between two slices of whole-grain bread.
Mason Jar Power Salad with Chickpeas & Tuna
This power salad will keep you fueled for hours, thanks to 26 grams of protein and 8 grams of fiber. Tossing the dressing and kale, and then letting it stand in the jar, softens it enough so you don't need to massage or cook it to make it tender.
Five-Spice Turkey & Lettuce Wraps
These turkey lettuce wraps come together fast for a healthy dinner or try them as a fun appetizer for entertaining. Adding instant brown rice to the filling increases the fiber, making them more satisfying. Serve with chile-garlic sauce and rice vinegar for extra zip.
Chipotle Chicken Quinoa Burrito Bowl
This flavorful burrito bowl features grilled chicken coated in a spicy chipotle glaze. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthier dinner.
Grilled Steak Salad with Corn, Cucumbers & Sweet Onion Dressing
Grilled onion does double duty in this quick, summery steak salad. Its sweet and smoky flavor is blended into the dressing, and the leftover wedges flavor the salad itself alongside grilled corn and sliced steak. Use a grill basket to grill the onions so they don't fall through the gaps between the grill grates.
Avocado, Tomato & Chicken Sandwich
In this healthy chicken sandwich recipe, the avocado is mashed to create a healthy creamy spread.
Green Goddess Quinoa Bowls with Arugula & Shrimp
We're taking advantage of all the healthy items you can find at your local specialty grocery store to create these healthy meal-prep lunches. To add extra protein (while minimizing prep time), we're using fully cooked quinoa and cooked shrimp, both of which you can find in the freezer section. With a few more simple items, including bottled salad dressing, you'll have all the ingredients you need to make these high-protein green goddess salad bowls in under 20 minutes.
Sesame Peanut Noodles with Chicken & Zucchini
Laura Kanya & Breana Killeen
In this creamy peanut noodle recipe, we swapped half the pasta for zucchini noodles to reduce the carbs and calories, and bump up the vegetables. Zucchini noodles can be found in the prepped vegetable section of your grocery store, or grab your spiralizer and make them from scratch. Two medium or one large zucchini should give you 6 cups.
Goddess Veggie Bowls with Chicken
Dark green lacinato kale contrasts with the warm tones of bell peppers and tomatoes in this healthy green goddess salad recipe.
Salmon Pita Sandwich
This quick lunch recipe is loaded with heart-healthy omega-3s thanks to the canned sockeye salmon. If you're bringing this sandwich for lunch, keep the salmon salad separate and stuff the pita just before eating.
Rainbow Grain Bowl with Cashew Tahini Sauce
This vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.
Curried Chicken Apple Wraps
Shredded chicken and chopped green apples are a delightful combination in this quick and easy curried sandwich wrap.
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The best way to get your pork chops flavorful and tender is with a homemade pork chop marinade! This recipe uses ingredients like soy sauce, brown sugar, garlic, Dijon mustard, and citrus to infuse each pork chop with the perfect savory, sweet, and tangy flavor.
Any good meat dish starts with a good marinade. And while store-bought marinade is convenient, homemade always tastes better! A few other recipes to try out this grilling season: steak marinade, shrimp marinade, and chicken marinade!
Marinade for Pork Chops
Using a marinade for pork chops enhances their taste in so many ways. Firstly, the marinade infuses the meat with flavor from the inside out. Secondly, the marinade helps to tenderize the pork chops, resulting in a more juicy and tender texture. (No dry pork chops here!) Lastly, the marinade adds moisture to the meat, preventing it from drying out during the cooking process, ensuring that each bite is moist and flavorful. I know it seems simple, but pork chop marinade is a game-changer for any pork you’ll be cooking on the grill this summer.
Let’s talk about the flavor of this marinade, though. It’s seriously out of this world. I never thought that a blend of simple things like soy sauce, orange juice, brown sugar, garlic, and Dijon mustard would make such an amazing combination! It’s nice and savory but also tangy from the mustard, with a hint of caramelized sweetness from the brown sugar. With a marinade this good, you’ll want to use it on everything, not just pork chops! I’ve tried it with grilled chicken and it’s absolutely delicious.
Marinade Ingredients
Elevate your pork chops with this amazing marinade. The soy sauce adds richness, the orange juice gives a citrusy kick, the brown sugar adds sweetness, while the garlic, Dijon mustard, and black pepper bring bold and delicious flavors. Prepare for a mouthwatering experience that will leave you wanting seconds!
Soy Sauce: Adding soy sauce to the marinade provides a savory and umami flavor that enhances the taste of the pork chops. If you prefer a low-sodium option, then use reduced-sodium soy sauce or even tamari sauce as a substitute.
Orange Juice: A kick of citrus is the perfect addition to any marinade. The acidity in the juice also helps to tenderize the pork chops. If you don’t have orange juice on hand, you can substitute it with pineapple juice or lemon juice for a different fruity twist.
Brown Sugar: Brown sugar provides a gentle sweetness that helps to balance the flavors in the marinade. It also contributes to the caramelization of the pork chops when cooked, resulting in a slightly glazed and flavorful exterior. Honey or maple syrup will also work.
Garlic: Fresh garlic is a must for infusing the meat with savory flavor!
Dijon Mustard: Adds a tangy and slightly spicy kick to the marinade.
Ground Black Pepper: Complements the other flavors and adds a touch of spice. Feel free to add more or less to taste.
Pork Chops: This recipe makes enough marinade for about 4 pork chops. Bone-in and boneless will both work, so use your favorite!
How to Make the Best Pork Chop Marinade
It’s so simple, all you need to do is mix a few pantry staples together! You’ll never buy store-bought marinade again.
Combine Ingredients: In a medium bowl, whisk together your ingredients.
Add to Plastic Bag: Pour your marinade into a sealable plastic bag and place 4 pork chops into the bag with the marinade and allow them to marinate for at least an hour.
Cook Pork Chops: Cook your marinated pork chops with your preferred method, you can grill, bake or cook them on the stovetop. Discard any used marinade
Tips for the Best Pork Chops
Here are a few simple tips to keep in mind so your pork chops really stand out at the barbecue. Trust me, everyone will want a piece!
Give Them Time to Marinate: Let your pork chops hang out in the marinade for at least an hour. If you can, give them a few hours or even overnight for the flavors to really soak in. The longer they marinate, the more tasty and tender they’ll be!
Get Hands-On: Before sealing the bag or container, take a moment to massage the marinade into the pork chops. This will make sure every nook and cranny gets coated which helps the flavors sink in better.
Use a Marinade Injector: For an extra flavor punch, consider using a marinade injector to infuse the pork chops from the inside. Fill the injector with your pork chop marinade and inject it into several different spots. This method ensures that the flavors get deep into the pork chops, resulting in a more flavorful and juicy outcome.
How Long Will This Marinade Stay Good?
In an airtight bag or container, your pork chop marinade should stay good for about a week as long as it’s refrigerated. Keep in mind that this is for unused marinade, and if you’ve already used it to marinate raw meat it needs to be discarded.
My Favorite Pork Chop Recipes
Pork chops were a staple dinner growing up, and honestly, I didn’t really care for them. Oh, how I wish I could go back in time and try out these different recipes! Pork chops have a bad rap for being boring or dry, but trust me, once you try a bite of any of these other recipes, you’ll be a fan. They’re so tender and flavorful!
In a medium bowl, whisk together your ingredients.
Pour your marinade into a sealable plastic bag and place 4 pork chops into the bag with the marinade and allow them to marinate for at least an hour.
Cook your pork chops with your preferred method, you can grill, bake or cook them on the stovetop.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Coursepantry staple
CuisineAmerican
Keywordpork chop marinade, pork chop marinade recipe
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