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Simon Andrews

@simoncooks

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food stylist | my iPhone snaps here... - I let the professionals take the real pictures

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I went clamming this summer out on Shelter Island and I took the @nytcooking video team with me! We made a video (#linkinbio)! And I have a new recipe for clam pasta with white wine and garlic. The whole thing makes me happy as a …. 📸: @rachelvanni_ food styling: @simoncooks

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Chicken Schnitzel with Lemony Herb Salad by @clarkbar via @nytcooking paired with German Potato Salad by Suzanne Hamlin via @thejoyofcooking and Bacon Brussels Sprouts

Plus a few insider tips & tricks from my mother-in-law!

I was told sunflower oil is a must, but my brain short-circuited at the grocery & I bought safflower oil… #blessed it still tasted great!

The anchovy, garlic, lemon, & olive oil dressing had me nervous… Don’t let these strong ingredients scare you, it was the star of the show! Pleasantly surprised!

And of course the meal wouldn’t be complete without a few German steins!

This meal was a labor of love and worth every second to celebrate my husband & I both being off work, not on call, and awake at the same time!

How can I make it better? My husband thinks my potato salad needs some work. And I quote “this is amazing, but not exactly like my moms…” I guess I’ll have to watch my MIL make it a few more times!

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September is here, and with it arrives the Weeknight 100, our annual list of the easy dinner recipes you should make in the year ahead. The recipes have everything you want from a weeknight staple: They all take under an hour to make and are really, really delicious.

Comment “100” to get the list of recipes sent directly to your inbox, and report back about which you’re trying first.

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AUGUST MONTHLY BAKE: Cheesy heirloom tomato pie ❤️‍🔥🍅photographed by @rachelvanni_ and styled with love by @simoncooks

Also maybe the most popular MB so far?! WILD! Thank you to everyone who sent photos of your stunning pies 😭 so many of you have gardens and I’m so jealous..

Open up for the airplane!

Oop jk it’s for me!

First test photo 🤭 bringing some southern charm back up north with this one. Also multiple captions are so fun who knew?

Requisite cross-section shot: the toasty buttermilk and chive crust is STURDY, but still super flaky and tender. In this house we par-bake the right way!!

Sign up for Bake Time (in my bio) and get the recipe for FREE!

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When I think of summer tomatoes, I think of birthdays. I’m a late-July baby, and when I was growing up, my mother, Jean, hosted intimate birthday parties for me at the pool or in our backyard. She’d throw down platters of hamburgers, panels of American cheese, jars of pickles and relish and ketchup and mustard and mayonnaise (the palette of summer). And, for the adults, the salad was a plate piled high with thick slices of beefsteak tomato and white onion, which she whipped up between the kitchen and the outside table, where a handful of sensitive Cancer types gathered before a dip in the pool.

Most of us kids didn’t touch those, but I did. The recipe here is a homage to those early birthdays, when there was a grown-up hosting a party for you. This iteration calls for a flavorful doenjang vinaigrette, reminiscent of the Worcestershire-laden, umami-rich steak sauce that Peter Luger Steak House in Brooklyn serves with its tomato and onion salad.

A good tomato doesn’t need much more, but the bitter-savory aroma of fresh perilla leaves is unmatched here, offsetting the sweetness of the fruit, onion and doenjang. Perilla’s sister-in-law, mint, is a fantastic alternative. Link in bio for the recipe 🍅

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At home, after months of trial and error, I found my dream aglio e olio. It relies on the freshest bulb of garlic I can find and thinly sliced cloves that won’t burn. The parsley, as well, I look for a fluffy bouquet of, something juicy and fragrant. Good parsley smells and tastes almost as strong as celery, have you noticed? The pepperoncino element here comes in the form of whole dried red chiles, like the kind I found at the bottom of my plate in Japan. I like to use guajillos for their smoky, savory, almost jammy flavor, but a recently dried Calabrian chile would be phenomenal. They’re torn into large pieces and fried in good extra-virgin olive oil until their dull brick color turns a brilliant ruby red. Anything you toss in that oil — like spaghetti or, I don’t know, zucchini — blooms in flavor. New column, link in bio ✨

Edited by @kchambrot
Recipe edited by @kchambrot @sqkarn @genevieve_ko
Recipe tested by @lisanicklin and @goudatalks
Photo edited by @kgoug
Styled by @simoncooks
Shot by @armandorafaelphotography

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Hello hello! My inconsistent and irregular posting schedule continues with three new recipes on @nytcooking that I hope you will love. 🥰

First, a broccoli and salmon noodle salad with a miso-peanut dressing (so good) and can be eaten warm or cold.

Second, we have a one-pot orzo and meatball dish flavored with pimentón—it would also be delicious with the addition of clams (read the caption to understand why, not random suggestion to add more work, I promise!).

Finally, a dish that might not be the most attractive in color, but I promise these baked pork chops are a flavor bomb because preserved lemons make everything better. And, as the tester told me, you’ll want to drink the juice from the pan. Enjoy! Thank you to everyone @nytcooking! @christophertestani @simoncooks, @rachelvanni_ @spencerwrichards, @j_deleo @rebeccajurkevich for the beautiful photos!!

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I made this one night with little time and only broccoli in the fridge. Turns out it’s a great veggie side that only gets better as it sits! My recipe for Ginger Scallion Broccoli Salad up now @nytcooking and at the link in bio 🥦

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I made vegan green goddess dressing recipe for @nytcooking that is so good I can drink it. It’s a quiet recipe, not a lot of buzzy words aka no chicken and definitely not sauced with buffalo. I served it to my neighbors and they loved the “depth.” The last picture is of the best fries in NYC (@superiorityburger ) and I think the dressing would be amazing with it. The link to the recipe is here: https://cooking.nytimes.com/recipes/764880811-vegan-green-goddess-dressing?unlocked_article_code=1.cVA.___o._k4F4L8RXaC_&smid=ck-recipe-iOS-share

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CARROT 🥕CAKE 🥕BUTTER 🥕MOCHI 🥕 april’s monthly bake is one of my favorite things i’ve made in a loooong time. all the perfect squishy texture of butter mochi mixed with the spicy goodness of carrot cake. my two favorite desserts in one!!

shoutout to @chefwonder for chatting with me about all things butter mochi and hawaiian party culture. go watch the video! and sign up for my BAKE TIME newsletter to get the recipe for free! photo and styling by my dream team @dmalosh and @simoncooks 😍

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Christopher Testani || Spring Spotlight (5/6)
Photography & directing by Christopher Testani (@christophertestani) for New York Times Cooking (@nytcooking)
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Food stylist: Simon Andrews (@simoncooks)

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Sundays always remind me of after-service church cakes. Church mothers serving the most delicious homestyle pieces of love that you can imagine, filled with so much love and, believe it or not, peace. I know that may sound nd weird but peace definitely resonates through patient cooking. I wrote for @nytcooking an old-fashioned family favorite, this buttery, moist rum cake is made even richer with a soak of butter, sugar, and rum. Orange zest in that glaze then gives it an additional burst of flavor, making it extra special - the kind of cake that breaks out of the holiday mold and gets served at every gathering to come.

Photography: @christophertestani
Food styling: @simoncooks
Edited: @kchambrot
#rumcake
#churchcake
#nytcooking
#cookingwithlove

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