Melissa Clark has a terrific new recipe in The Times this week, for a sheet-pan dinner of roast chicken, plums and red onions (above). Of course, I don’t always use recipes, and most likely you don’t either, sometimes preferring improvisation to a precise list of commands. So, for instance, you could try your hand at some Vietnamese-style summer rice rolls, made at the table, an interactive meal. At lunch the other day, far in advance of dinner, I cooked rice noodles and drained them well, let them cool in the refrigerator. Opened a sleeve of rice wrappers, thin and translucent and stiff, and put those on a plate, next to a big bowl of warm water, next to all the rest.

Source: New York Times September 09, 2020 14:30 UTC