Good morning! Today we have for you:
This five-star stew is so, so adaptableWhy should kale have all the fun? Ever since a certain garlicky, cheese-topped salad went viral two decades ago, kale has become the doyenne of leafy greens. When I think about greens, the first to spring to mind is kale, maybe with its cousin, pre-washed baby spinach, as a close second. But there’s a world of sturdy greens out there, and it’s worth reminding myself to give a thought to brawny collard greens, snappy broccoli rabe and juicy-stemmed chard, not to mention all the lovely cabbages. And let’s not forget tangy mustard greens with their soft, silky leaves. I recently picked up some mustard greens, and in less than half an hour turned them into a warming, soupy chickpea-orzo stew. My recipe is very straightforward: the broth is sweetened with tomatoes, carrots and fennel, then topped with chile flakes and Parmesan for heat and depth. Adapt it to taste by substituting white beans for the chickpeas, rice for the orzo, celery for the fennel. And of course, you can swap the mustard greens for kale. It’s not like kale has lost its magic. Featured Recipe Chickpea Stew With Orzo and Mustard GreensMore food for thoughtPork tenderloin: This lean, meaty cut can be hard to cook just right. Leave the heat on for a few minutes too long and it goes from tender to tough. But you can trust Lidey Heuck to get it right. She marinates the pork with mustard, thyme and honey to add oomph to the mild meat, then she sears it briefly before letting it finish cooking in the oven. Juicy and flavorful, this doesn’t even need a sauce; just spoon the drippings on top or add a dollop of mustard for a more bracing bite. Baked skillet pasta with Cheddar and spiced onions: This fragrant, gooey dish was nicknamed “baked taco ziti” by one of our readers’ kids, and for good reason. The combination of melted cheese, spices and onions gives comforting, taco-night vibes. Made with pantry staples, plus some cilantro and grated cheese, it’s both economical and crowd-pleasing. And you can find more like it in our updated collection of budget recipes the whole family will love. Pollo a la piña (pineapple chicken): Speaking of tacos, Rick Martínez’s chipotle and pineapple glazed chicken makes a delightful taco filling when paired with warm corn tortillas. Or take his advice and pile the sticky, spicy meat onto a soft bun with pickled jalapeño and shredded cabbage. Cheesy tuna and tomato orzo: And there’s more one-pot cheesy goodness in this speedy recipe from Nargisse Benkabbou. Nargisse smartly toasts the orzo for extra flavor before simmering it with marinara sauce and stock. Stir in a can of tuna and some grated cheese and sit down to one of the best meals you can make in 20 minutes. Rice Krispies treats with chocolate and pretzels: Leave it to Genevieve Ko to make Rice Krispies treats even more irresistible. With a mix of sweet, salty and chocolaty flavors all in one bite, it’s a slightly more adult take on a classic favorite. That’s all for now. If you need technical assistance, you can send an email to the genius minds at cookingcare@nytimes.com. And I’m at hellomelissa@nytimes.com if you want to say hi. 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.
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