Good morning! Today we have for you:
Speedy, spicy and sweet potato
Now that I’ve documented my love of saucy, spicy curries, I can get even more specific: I love a sweet potato in a curry. The combination of sugary starch with earthy, bright spices is so craveable; the pairing of soft potato with soupy curry is pure comfort. Come fall, I keep a sweet potato on hand at all times just for spur-of-the-moment curry dinners. (I call it my Curry Potato.) So, since I have my Curry Potato and, as Emily Weinstein encourages, some shrimp in the freezer, I’m just a red bell pepper, a bunch of kale and a handful of cilantro away from Ashley Lonsdale’s curry shrimp and sweet potato, a vibrant dish inspired by Caribbean curry shrimp. The rest of the ingredients are fridge and pantry staples: onions, ghee or oil, garlic, chiles and curry powder. Not a kale fan, or the bell peppers look sad, or you’re fresh out of shrimp? “Once the base recipe has been memorized,” Ashley writes in her recipe notes, “any number of substitutions can be made for the shrimp and supporting vegetables.” And she encourages you to seek out shrimp “ideally as large as you can find,” which is the most fun invitation I’ve received this week. Featured Recipe Curry Shrimp and Sweet PotatoToday’s specialsEggplant chickpea salad with olive dressing: I know we’re past peak eggplant, but I’m not yet ready to fully abandon aubergines. This elegant (and already five-star) salad from Christian Reynoso, with its simple dressing of green olives, lemon, shallots and olive oil, would be so nice alongside a roast chicken or on its own for a light but satisfying dinner. Everything bagel cottage cheese dip: When I saw this recipe, I thought Ali Slagle might be spying on me and my usual savory snack of cottage cheese sprinkled with everything bagel seasoning. But, naturally, Ali improves on my Level-1 snack, stirring in scallions and capers and topping the salty-savory mix with torn arugula. Ready the crackers! (For more excellent snack ideas, check out this aptly titled Well article, “The Secrets of a Healthy Snack.”) Monster cookies: I don’t make the rules-rules, but I do make some New York Times Cooking newsletter rules, and one of them is that you must make Nigella Lawson’s beloved monster cookies for Halloween. (Bonus points if you add edible googly eyes.) For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
And before you goJust because something is on the nose doesn’t mean it’s wrong or bad or unwelcome. As such, on this Halloween Eve, here’s Rosie Schaap’s Corpse Reviver No. 2. Cheers!
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