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Your fish wants miso-butter bread crumbsI’ve been making versions of Nobu Matushisa’s stellar black cod broiled with miso from the moment Mark Bittman adapted the recipe for The New York Times more than two decades ago. A slick of miso, some sugar and a dash of mirin brushed on any kind of fish before broiling bubbles into a sticky, salty glaze that singes irresistibly at the edges. Does weeknight fish get any easier or more appealing? I didn’t think so, until I tried Kay Chun’s baked cod with crunchy miso-butter bread crumbs. Instead of syrupy, Kay leans savory, mixing miso into butter along with grated garlic, fresh ginger and panko for a coating that turns crisp in the oven. She likes to serve her fish with brown rice and broccoli, but any vegetable and starch will pair nicely with the flakes of buttery cod. Or smear the miso mixture on any other fish fillets or steaks you like. It’s the kind of adaptable topping that will happily go along wherever you take it. Featured Recipe Baked Cod With Crunchy Miso-Butter Bread Crumbs
More food for thoughtMaple harissa chicken with butternut squash: Nargisse Benkabbou’s sheet-pan dinner has a perfect balance of chile heat and maple sweetness in its simple yet fragrant marinade, seasoned with cumin and paprika. Chunks of soft butternut squash and edamame add color and texture, making it an especially hearty weeknight meal. Pasta with pumpkin seed pesto: Genevieve Ko does magical things with pasta water in her herby, nubby take on pasta with pesto. First, she blanches the garlic, which makes it sweet rather than pungent. Then she adds a splash of pasta water to the basil, which locks in the herb’s bright green color and helps the pesto mixture emulsify. Genevieve created this recipe to make ahead, chill and pack for lunch, but it’s just as good served warm for dinner. Roasted cauliflower and garlic soup: Ali Slagle also brings out garlic’s softer qualities in her silky, mellow soup. She gets the most out of her star ingredients by roasting a whole head of garlic and cauliflower florets until golden and caramelized, then simmering them until thoroughly tender. A generous drizzle of olive oil adds to the lush texture of the purée, making it gorgeously velvety and rich. Crustless zucchini and feta quiche: The key to Hetty Lui McKinnon’s crustless quiche is a touch of flour in the custard, which makes it just firm enough to slice without losing its wobble. The combination of briny feta and aged Cheddar gives this a complex character that’s both tangy and nutty. Serve it with salad for a simple dinner or a pile of buttered toast for brunch. Pumpkin cookies: If you have any pumpkin purée left over from pie-making last week, put it to use in Samantha Seneviratne’s cakelike cookies. Full of warm spices and topped with a sprinkle of sanding (or Demerara) sugar for crunch, they’re delightful treats for teatime, snack time or dessert. That’s all for now, except to mention that if you need help with a technical issue, you can send an email to cookingcare@nytimes.com. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Monday. 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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