#NYT cooking

[cupcakedex]

Minior rainbow rave cookies!

2024 has been a tough year so far, so I wanted a simple and fun project to start with. If your idea of fun is separating sprinkles by colour, then do I have the bake for you! 😆

We used the NYT Cooking rainbow rave cookie recipe by Sohl El-Waylly, plus inside out chocolate chip cookies by Sally’s Baking Addition for the shiny, and both are absolutely delicious! Then it was just a matter of adding some chocolate details, and we had our meteor Pokemon!

[tomatoluvr69]

I’m sorry to have an influencer moment on here but I’m not lying when I say that these Tomato Cheddar Toasts from NYT cooking are hands down one of the best meals I have ever cooked for myself in my entire life (and I’ve been cooking daily for like 12 years lol) and they take like five minutes, most of which is spent waiting for the bread to toast. The recipe is paywalled so I’ll just say you take cheddar cheese and shred it on the tiniest side of your box grater/microplane, then mix together a 1:1 ratio of mayo and cheddar. Then when the bread is piping hot from being toasted you spread it on there (like a tbsp or two per bread) and the heat causes them to melt together into this insane creamy tangy spread. Then top with tomatoes and salt.

I have been eating tomato toasts almost every day this summer and I thought I had my formula down pat, but then I tried these and it changed my world. Genuinely a contender for last meal on earth if I had to choose. I have eaten it with every single meal since I got back from my backpacking trip except one bc I was invited to a potluck. I know my username might make you think I’m just overzealous but please for the love of god if you eat dairy and gluten and love tomatoes (and have access to some good ones) I am begging you to try this. On the left is the recipe pic and on the right is one of the ones I made. and like it doesn’t matter if no one tries this I just want this in my tomato tag to commemorate this unbelievable toast because I’m in a new era of my life for real

[willthecuratorfood]

Tomatoes ahoy, everyone! 🍅

I have a few delicious and nutritious vegetarian recipes for y'all today featuring one of my favorite veggies: tomatoes! The first one up top there is a cauliflower gratin that gains its tomato pedigree from plenty of grape tomatoes, red onion, and shallots. Once you've roasted the cauliflower for that one, the rest comes easy! Just combine most of the rest of the ingredients and cook them down in a saucepan (one of those I found most shocking? Cinnamon! It was a great addition, however!), then combine with the cauliflower for your base. The topping is derived from an egg and goat cheese mixture that is absolutely divine, but if you're going vegan on me, I might recommend some blended corn or the like! Bake that for thirty minutes at 450, and presto!

As for the tomato soup (I've been told I make too many soups...), this is a tomato and bulgur recipe that's as easy as it is hearty! Combine chopped, canned tomatoes with onions, fresh tomatoes, plenty of basil, bulgur, and vegetable broth (instead of water, but if you're watching your sodium, switch it out for H2O!) over the stovetop for a great winter warm-up recipe. I would recommend putting more basil in while the recipe is simmering, as it imparts a string herb undercurrent I just love!

You can find all of these recipes (and so many more!! Not paid, I swear!) at New York Times Cooking as part of an all-access subscription! And support independent journalism?? Win-win!

Cauliflower gratin:

https://cooking.nytimes.com/recipes/1015968-roasted-cauliflower-gratin-with-tomatoes-and-goat-cheese?smid=ck-recipe-android-share

Tomato Bulgur:

https://cooking.nytimes.com/recipes/1014581-winter-tomato-soup-with-bulgur?smid=ck-recipe-android-share

Catch you on the flip side!

[oopsallscaries]

[dailybehbeh]

Behbeh

[sohlae-on-the-rocks]

Mystery menu is back 😍😍

[sohlaelwaylly]

[casual-video-transcripts]

Can Sohla Make A Meal Out Of Oreos? | Mystery Menu | NYT Cooking

Video Transcript by CCKN is under the cut

[0:00] Sohla: This isn't like Top Chef 

[0:01] I’m not gonna run around

[0:02] I’m not gonna jump over the island

[0:03] Okay?

[0:04] This is gonna be the chillest

[0:06] cooking competition

[0:07] with no contestants ever

[0:10] (Sohla laughs)

[0:11] [The New York Times Cooking]

[0:13] [Presents]

[0:14] Sohla: I’m Sohla El-Waylly, we're in my kitchen

[0:15] and today we're going to try out a new thing

[0:17] where I have a mystery ingredient

[0:18] [1 SECRET INGREDIENT]

[0:19] Sohla: and then I have one hour to make

[0:20] [1 HOUR]

[0:21] Sohla: a dinner and dessert for me and Ham.

[0:22] Ham El-Waylly  -Also an excellent chef

[0:23] -Sohla's husband

[0:24] [Sohla claps.]

[0:25] Sohla: This is episode one,

[0:26] scene one.

[0:27] Yeah.

[0:28] [Sohla laughs.]

[0:30] [THE SECRET INGREDIENT]

[0:33] Sohla: What a crisp

[0:36] cleanly folded paper bag.

[0:38] There's a package inside this package.

[0:41] Oh! Ahahahaha okay!

[0:43] Oreos.

[0:44] So I have to make dinner and dessert

[0:46] using oreos in one hour.

[0:49] (whispers) Oh yeah!

[0:51] (normal) I have to just be really smart in what I decide to do

[0:53] so that I can get it done

[0:54] in an hour

[0:55] That's going to be the big thing.

[0:58] So the show doesn't have a name yet

[1:00] but we're calling it Club Sohla

[1:02] [Sohla claps slate.]

[1:03] Sohla: [be]cause I have lights that change colors.

[1:07] [Sohla laughs.]

[1:08] Sohla: Do you want to do it?

[1:09] Should I turn it on?

[1:10] Staff: I think you have to.

[1:12] Yeah!

[1:13] Sohla: Huh? Club Sohla?

[1:15] Oh, maybe we should keep the first episode unnamed

[1:16] and then the people can name it.

[1:18] [THE MENU]

[1:19] Sohla: I think maybe we could grill something.

[1:21] I want to crust some meat

[1:23] with the cookie part.

[1:25] What about Korean barbecue?

[1:26] There's this place that I used to go to

[1:28] all the time before the pandemic called

[1:30] Kang Do Bakjeong.

[1:33] I might be saying it wrong.

[1:34] and they have a special short rib

[1:36] so maybe we can do something like that.

[1:38] And then for our dessert...

[1:40] hold on, let me ask Ham.

[1:42] [The Sohla Laugh™]

[1:43] Can I consult you?

[1:45] Ham: Mhm.

[1:46] Sohla: So the ingredient is Oreos.

[1:48] Ham: Ingredients [are] Oreos?!

[1:50] Sohla: So we have Oreos.

[1:51] Okay so we're gonna do Korean barbecue.

[1:53] Ham: Oo!

[1:54] Sohla: Should I draw a picture?

[1:55] That's my basket of lettuce.

[1:57] This is my little bowl of ssamjang.

[1:58] Special short rib scored, marinade, grill.

[2:02] Toss in cookie marinade.

[2:04] Ham: That sounds good.

[2:05] Sohla: That's kimchi.

[2:06] We're gonna get banchan.

[2:09] Make some corn cheese.

[2:10] Ham: Can you incorporate the cream in the corn cheese?

[2:13] Sohla: Yes! Yes!

[2:15] Ham: I like a little sweetness.

[2:16] Sohla: Yes!

[2:17] Yes, I’m so into that.

[2:18] Ham: Do you know what dessert you're making?

[2:19] Sohla: No.

[2:20] I want fruit.

[2:22] We have our roasted pineapple.

[2:23] Or what if we coat it in the cream and char it?

[2:27] Ham: Mhm.

[2:28] Sohla: So it like maybe brûlées.

[2:30] We did it.

[2:31] We're ready to go. Wait!

[2:32] Do you think I can make all of this in

[2:34] an hour?

[2:35] I’ve got my menu,

[2:36] I’ve got my shopping list and now

[2:37] I’m ready to hit the road.

[2:39] This is like one of our favorite meals because

[2:41] we just go to H Mart,

[2:42] THE PLAN  •Oreo-Crusted Short Rib  •Corn Cheese  •Rice  •Store-Bought Banchan  •Ssamjang  •Brûléed Pineapple

[2:43] Sohla: we get kimchi and banchan

[2:44] and different lettuces and herbs,

[2:46] and then we'll have that with our meat.

[2:49] Okay, so I got - I saw some stuff and just

[2:51] went for it so we got a few extra things.

[2:53] We're adding potato salad.

[2:54] •Potato Salad

[2:55] Sohla: So I ditched the pineapple for mango.

[2:58] Cucumber!

[2:59] I think it'd be nice to do a little smashed cucumber salad.

[3:01] I love cucumber salad.

[3:03] So this looks like

[3:04] a lot of stuff but it's actually -

[3:06] it's actually pretty simple

[3:08] because a lot of this stuff is prepared

[3:09] and all I have to do is put it

[3:10] in a container.

[3:12] Staff: Ready?

[3:13] Sohla: Yeah I’m ready.

[3:15] Staff: Three!

[3:16] Two! One!

[3:17] Go!

[3:18] Sohla: Okay, cool.

[3:19] [Laughs]

[3:20] I’m gonna start by

[3:21] butterflying the beef

[3:23] so I can get it

[3:24] dry brined.

[3:25] I wanted something thicker

[3:26] but we're gonna make this work

[3:28] because this is what we found.

[3:29] Unravel it, okay.

[3:31] I’m just trying something out.

[3:33] I’ve never cut meat like this before.

[3:36] Has all of my time elapsed already?

[3:39] If I had more time,

[3:41] I would let this dry-brine

[3:42] ["00:55" in left-hand corner]

[3:44] Sohla: overnight.

[3:45] Okay, meat done.

[3:47] Okay so I’m gonna cook my potatoes.

[3:50] So we're gonna peel it,

[3:51] and cut it into cubes,

[3:53] and then cook it.

[3:56] Multi-tasking. Hmm?

[3:58] Water filling up

[4:00] while I peel.

[4:03] Going for like rough one-inch pieces.

[4:04] We're just gonna chop and drop.

[4:07] Okay lots of salt.

[4:10] Now the rice.

[4:14] Okay.

[4:16] Swish, swish, swish.

[4:18] This was one of my first jobs with my

[4:20] with my mom.

[4:21] you just want to go until you can see your hand through the water

[4:24] It's never going to get totally clear.

[4:30] Okay, let's go light some coals.

[4:32] Where are the scissors?

[4:33] Hey Ham?

[4:35] Do you know where the scissors are?

[4:38] That's not where they normally are!

[4:42] Sohla: Man! Sabotage, man, sabotage.

[4:42] [Staff laughs in the background.]

[4:47] Also not a grilling expert

[4:49] So if I’m doing this wrong, I’m sorry.

[4:52] [Sohla's backyard]

[4:53] I made a mistake, okay. So - oh no!

[4:56] I have a plan.

[5:00] Ha!

[5:01] We're gonna let that do its thing.

[5:04] Return to the kitchen.

[5:06] The whole point is the Oreos.

[5:08] It's so easy to forget.

[5:09] Hah! Let me make my smashed cucumber salad actually.

[5:12] Actually you can kind of do anything with a cucumber salad.

[5:14] Not sure what we're doing exactly,

[5:17] but it will have Oreos.

[5:18] I have some chili crisp that I made myself.

[5:20] We're gonna break the rules.

[5:22] This isn't going to be like a traditional Korean recipe.

[5:26] This looks pretty good though, right?!

[5:30] [Sohla does a swaying happy food dance.]

[5:34] Sohla: It's working, it actually works.

[5:37] I mean, worst case scenario I have one thing.

[5:39] I’m going to make my marinade for my meat,

[5:42] and that's going to go on my short rib after the first grill.

[5:45] So the short ribs are going to get grilled twice,

[5:47] and then they're going to come off,

[5:48] I'm going to snip it with scissors,

[5:50] toss it in our Oreo marinade,

[5:52] and it's going to hit the grill again.

[5:53] Am I allowed to get help?

[5:56] Wait, maybe Ham can smash.

[5:57] Hey, Ham!

[5:59] Ham!

[6:01] [The Sohla Laugh Track Continues]

[6:02] Could you smash?

[6:04] Ham: Smash?

[6:05] Sohla: Smash.

Ham: Smash smash?

[6:06] Sohla: I've decided that this is allowed in the rules that you can help.

[6:09] Staff:Yeah.

[6:10] Sohla: Yeah?

[6:11] [Sohla's Laugh Time]

[6:12] [Oreos]

[6:13] Sohla: Here you go.

[6:16] Ham: Oreo smash, look at that!

[6:17] Sohla: We're going to make a little Korean-style potato salad.

[6:20] So much sabotage.

[6:21] I gotta open bottles

[6:27] So much to unravel here. It has Kewpie,

[6:30] [Kewpie mayonnaise]

[6:31] Sohla: sesame oil, and then I’m gonna go

[6:32] [Oreo cream]

[6:34] Sohla: just the cream in here.

[6:35] [Salt]

[6:36] [Pepper]

[6:39] Sohla: and I love it because the Asian pear and the potato once they're in the dressing

[6:41] [Asian pear]

[6:42] Sohla: look exactly the same so it's like a little surprise,

[6:43] [Vinegar]

[6:45] Sohla: which one you're gonna stab.

[6:46] Sesame seeds.

[6:48] This is a lot of potato salad.

[6:50] Potato salad, done.

[6:51] ✓ Potato Salad

[6:52] Sohla: Cucumber salad, done.

[6:53] I need more Oreo cream.

[6:55] ["00:29" in the left-hand corner]

[6:57] Sohla: Okay, I want to be outside in 10 minutes.

[6:58] Do you think that's possible?

[7:08] This is ready for the grill.

[7:10] Mango!

[7:12] Cookies and cream brûlée mango! Yeah!

[7:14] Hey, Ham?

[7:16] I'm gonna recruit you again.

[7:18] Ham can wash the lettuce, that seems fair.

[7:21] 23 minutes left?

[7:22] ["00:23" in left-hand corner]

[7:23] Sohla: Plenty of time!

[7:25] Cream brûlée, I like that.

[7:28] Remember how I said you should clean as you go?

[7:35] A couple of caps per [mango slice], that feels good.

[7:42] What do I got, like 20 minutes?

[7:44] Staff: 20 minutes.

[7:45] Sohla: Let's arrange our banchans.

[7:47] Korean pickled radish  Store-Bought Banchan

[7:48] Sohla: Squid, done. The best banchan.

[7:52] Look at all these dishes I made.

[7:53] Huh!

[7:55] Cool.

[7:55] ✓ Rice

[7:56] And I guess we're gonna go grill now, right?

[7:59] I’m gonna grill some corn,

[8:01] and then on this side

[8:03] we'll hopefully melt our mango.

[8:05] And I guess we can get our short ribs on here.

[8:07] While that does its thing...

[8:09] [Corn+Oreo cream]

[8:10] Sohla: Oh the cream just like melted!

[8:11] [Oreo Cream Corn Cheese]

[8:12] Sohla: I was really worried about how that would incorporate

[8:14] but it totally just...

[8:16] melted right in there.

[8:17] I think that's gonna be tasty.

[8:18] Korean food does have like a really good balance of...

[8:20] of sweet and savory and funk.

[8:24] I really truly love Korean food.

[8:26] I'm not an expert. I just - I love it.

[8:28] This is my like favorite thing.

[8:30] I love when they do this, table side.

[8:32] Snip the meat into the marinade

[8:35] and then it's going to

[8:36] Get hit on the grill again.

[8:38] Even though we're eating a tough cut

[8:40] it's going to be really nice and tender and easy to put

[8:42] in those lettuce wraps.

[8:43] Now we tossity-toss in our Oreo,

[8:47] sesame-chili marinade.

[8:51] ["00:05" in the left-hand corner]

[8:53] Sohla: Oh yeah. It's gonna caramelize.

[8:57] Yum.

[9:00] Mango brûlée.

[9:01] Some of that sugar just fell right off.

[9:03] [Staff laughs]

[9:04] I don't know what I thought was gonna happen.

[9:06] I just wanna kiss it with the flames.

[9:09] Yeah.

[9:11] There's one extra toasty one.

[9:13] I think that looks good, we really did it.

[9:15] 10 minutes over.

[9:17] [Ham laughs.]

[9:18] [Sohla laughs.]

[9:19] Sohla: Hello!

Ham: Hello!

[9:20] Sohla: Hello, sir!

[9:21] Ham: Hi, nice to meet you.

[9:22] Sohla: Nice to meet you.

[9:23] This is my oreo meal.

[9:25] Short rib with [an]

[9:26] Oreo-red chili-ginger-garlic marinade.

[9:30] Oreo cookie smashed cucumber salad.

[9:33] Corn cheese with the cream from the Oreos.

[9:36] Cookies and cream mango creme brûlée.

[9:37] and the potato salad

[9:39] sweetened with some of the cream from the Oreo.

[9:40] Ssamjang didn't happen.

[9:41] THE PLAN  ✓Oreo-Crusted Short Rib  ✓Corn Cheese  ✓Rice  ✓Store-Bought Banchan  •Ssamjang  ✓Brûléed Mango ✓Potato Salad  ✓Smashed Cucumber Salad

[9:43] Sohla: I don't know what the hell that is.

[9:44] Potato salad!

[9:47] It's practically a photograph.

[9:48] Ham: Yeah I can't tell which one's which.

[9:50] [Sohla laugh]

[9:52] Alright, I like to double it up.

[9:53] Corn cheese is really good.

[9:55] Ham: I'll go for the corn cheese as well.

[9:57] Sohla: Oreo filling is perfect for corn cheese.

[9:59] Cucumbers are surprising, right?

[10:00] Ham: Mhm!

[10:01] Sohla: Szechuan-ish.

[10:02] Ham: I thought it would just be super sweet, it isn't.

[10:04] Sohla: It doesn't taste like oreo at all.

[10:05] Ham: No!

[10:06] Sohla: The cream, it just ended up being like a nice source of sugar and fat.

[10:09] And then the cookie just was like a nice source of bitterness.

[10:12] I really like the oreo in here.

[10:14] Ham: That one's my - I would 

[10:16] crave this again, 

[10:17] not just want it again.

[10:18] Sohla: You see -

[10:19] that looks pretty good.

[10:20] Ham: Yeah.

[10:21] It's like nice and custardy too when you

[10:23] spoon into the actual mango.

[10:26] Sohla: That's pretty good.

[10:27] Ham: Mm.

[10:28] Sohla: This is my favorite.

[10:29] I think that we'll probably do

[10:33] the mango and short rib again

[10:35] with the Oreo

[10:36] because I think the oreo actually did something here

[10:36] Ham: Yeah.

[10:38] Sohla: like it actually made it better.

[10:39] With or without Oreos,

[10:41] This is a really fun meal.

[10:42] we entertain with this meal a lot because

[10:44] it looks super impressive but

[10:47] like half of it is bought.

[10:49] It's all just real food that you're going to actually want to eat.

[10:52] Clementine  -Very Hungry

[10:53] Sohla: Oh, corn cheese.

[10:55] Man, that stuff is really delicious.

[10:57] If you haven't had it before

[10:58] you should go make some corn cheese.

End of Transcript

YouTube Channel: NYT Cooking

Video Description: Sohla El-Waylly is here for a new series we’re tentatively calling Club Sohla. We’ve given her one mystery ingredient and one hour to make dinner and a dessert for herself and her husband, Ham. Today’s secret ingredient is… Oreos! What will Sohla transform them into? Stay tuned to find out.

------------------------------------------

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About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).

Preface and Disclaimer:

None of the videos I transcribe belong to me. They belong to the content creators and the crew behind the videos. My transcripts may not be 100% as I am not a professional. I'm just someone who wants to provide video transcripts for people to understand and enjoy these videos. For this video, I focused on the speaker and some of the on-screen text.

For the expanded version of the video transcript, you can click here to be redirected to the Google Sheet version I created. Let me know if you prefer the layout on Google Sheets versus Google Docs.

If there are any corrections you would like me to make, let me know in the comment section of the post.

If you like this video or any other videos from Sohla El-Waylly, please support her by watching her videos on the NYT Cooking's YouTube channel and/or through other means by her such as pre-ordering her upcoming cooking book that'll be released on October 31st.

I have provided a few links for you to check out her work below:

Instagram: instagram.com/sohlae Linktree: linktr.ee/sohlae

Personal Notes: Hi everyone. Long time no chat. It's been a long while, hasn't it? I've had this in my Google Drive drafts for months but I didn't know if I wanted to do it or not. And now here I am, in the middle of the year. Time really flew. Now that this one is complete, I'm going to work on the next one in my drafts.

Catch y'all on the flip side.

[binsofchaos]

“No other vegetable is so content to abandon itself to your will,” Ruth Reichl wrote of eggplant in her 2015 cookbook, “My Kitchen Year.” Though if you’re skeptical, here’s one way to quickly gain some confidence: Start with her simple eggplant salad, which I’ve made so many times since first reading about it I’ve lost track.

Use a fork to prick the eggplant, then singe it right on the flame of a gas stove, or under the broiler, until the skin is charred and the meat is tender — don’t baby it now, really let it smolder! Be patient — eggplant is firm and spongy when undercooked, but give it a little more time and it shifts over to tender, luxurious and creamy.

Peel away the burned skin, and mash the soft eggplant meat into a bowl. In Ruth’s recipe, she adds fish sauce (you can use a vegetarian fish sauce), lime juice, a pinch of sugar, garlic and chile, and once it’s chilled, covers it with herbs. But this technique of submitting the eggplant whole to a flame, then skinning it, is a great way to start any number of dishes.

Try seasoning with sesame oil, rice vinegar, raw chiles and cilantro. Or chopped tomatoes, red wine vinegar, capers, garlic and parsley. Add tahini, lemon juice and zest, and garlic. Once you can confidently sear a whole eggplant, you can certainly sauté, roast or even steam it.

Charred

In David Tanis’s recipe for a Turkish-style eggplant salad, you char the whole vegetable over charcoal, on a gas flame or under a broiler, then peel away the burned skin. Simply add garlic, lemon, yogurt and mint to the warm, roughly chopped eggplant, along with a glug of olive oil. It’s perfect with warm pita bread and crudités. Note: Pomegranate molasses, made from boiling down the tart juice, is a wonderful addition, but it’s fine to skip it and compensate with more lemon juice instead.

Roasted

You can peel and chop a big haul of fresh tomatoes to make David Tanis’s pasta alla Norma — a great use for any of the lumpy, bruised, on-sale tomatoes you sometimes find at the market — but good quality canned tomatoes work well, too. And here’s a great hack if you’re not in the mood to stand and fry in batches: Dice the eggplant, toss with oil and roast at 400 degrees for about 20 minutes before adding it back to the sauce.

[laurkamkitchen]

Potatoes are an easy way to talk Remus into trying a recipe; here, I think both of us were glad that that trick worked. I really do love kimchi, and I think this recipe is just proof of how much deliciousness it can add to a simpler, more traditional recipe like this one.

We made this in full using probably just under the full amount of potatoes, as well as some dried seaweed flakes and toasted sesame seeds for topping. Our big cast iron was just barely big enough to contain everything here, but we made it work, even if it meant not all the potatoes got quite the browning I would have preferred. 

Four minutes was just beautifully perfect for the eggs, and, after a heavy dosing of salt and pepper (note there’s not any listed anywhere else in this recipe), we were ready to serve. I never would have thought of topping with mayo here, but it worked so incredibly well and really set this already delicious meal over the edge. Both of us thought this was phenomenal, and I could so easily be talked into making this again; I definitely need to make the most of it while I still have my NYT Cooking subscription.

[tomatoluvr69]

You guys this soup is sooooooooooo good holy shit. I have not been cooking from recipes very often lately, preferring to improvise from the cheapest stuff available, but I got 4lbs of ground turkey for $0 so I did this with it. And my god it’s like coconut and lime had a son with ginger and spice as his other ancestors and you’re making out with it. Fatigued guy in a rural area’s tom kha gai. I think this would be even easier if you oven baked the meatballs or even skipped that step altogether and added whole protein like tofu, poached egg, shredded chicken etc. i know no one will make this based off a tumblr post but I also want this in my files (i.e. my soup tag) so I remember it exists. It’s sooooooo good. Also I upped the lime, fish sauce, jalapeño, ginger, and garlic as always. Oh and I didn’t have spinach so I used garden collards which were amazing but I’m sure spinach or literally any other robust kinda leaf would work

[donumanimae]

You ever read a recipe and realize you and the author are from two different socio-economic classes?

[willthecuratorfood]

Delicious!! This fine spicy butternut squash and green curry soup was the bomb.com!!

Coming to us from the renowned New York Times Cooking (not a shill, I swear!), this recipe was thought up by Samin Nosrat and just grand!!

Chopping some butternut squash fresh is a pain, but I think it's well worth the hassle. The freshness of the pre-chopped variety is always suspect, after all! While you're cooking the squash, your mixture will look a little grey at first, but worry not! After 20 or so minutes (and a good long time in the blender thereafter), it will gain that rich yellow-orange hue! I would recommend not skipping on the topping garnish, though I did primarily only use coconut flakes and pepper, as it is an excellent vehicle for adjusting spice levels on the fly. I had vegetarian fish sauce on hand, but I'm not sure how much of a difference having it at all made. Your choice! I served this with a creamy half-slice of French onion and gruyere grilled cheese, which really completed the meal.

My family said they couldn't wait to have more! My hands are NOT looking forward to more squash peeling, however! Haha!

[yearofsimplefood]

Bun Ken (Coconut Fish with Noodles), NYT Cooking

[spaghetti666salamander]