Good morning! Today we have for you:
It’s dumpling dinnertimeThe Lunar New Year begins tomorrow, with the fire horse galloping in as the wood snake slithers out. This also means … fanfare … it’s Dumpling Week at New York Times Cooking! Our festivities include sharing new dumpling recipes, along with videos and stories. Dumpling lovers, rejoice! To kick things off, we’ve got Hetty Lui McKinnon with her speedy stir-fried salt and pepper dumplings. This dish is made with frozen pot stickers for ease and green beans for color and crunch, but the real jewel here is Hetty’s salt and pepper spice mix, which gives this dish a gingery, salty-sweet jolt. Pro tip: Double the spice blend and save some to sprinkle on eggs, cottage cheese, celery stalks, ramen, buttered crackers or anything that needs a salty, savory lift. Featured Recipe Stir-Fried Salt and Pepper DumplingsMore food for thoughtPasta pesto soup with turkey and spinach: Store-bought or homemade pesto makes an herby, garlicky foundation for this satisfying soup. Baby spinach turns silky as it simmers in the broth, and a dollop of ricotta makes everything creamy and rich. Pressure cooker curry chicken: Use your electric or stovetop pressure cooker to make Ashley Lonsdale’s fragrant, Jamaican-style chicken curry, which only takes an hour but tastes like it’s been simmering all day. Puttanesca poached fish: Anchovies, olives and capers are the hallmarks of pasta puttanesca, and they all show up in Sheela Prakash’s punchy, saucy recipe, which you can make with any kind of white-fleshed fish. Beans and greens with toasted breadcrumbs: Taking a page from a French cassoulet, Rick Martínez’s meatless riff infuses frozen lima beans (or edamame), scallions and Swiss chard with thyme, garlic and olive oil. Chocolate oat milk pudding: I’ve said it before and I’ll say it again — Ali Slagle’s fudgy, vegan pudding is so simple and so satisfying, and it takes mere minutes to make. If you don’t have oat milk, use whatever milk you’ve got, dairy-free or otherwise. You really can’t go wrong with this versatile sweet. That’s all for now. If you need any help with a technical issue, reach out to cookingcare@nytimes.com. And I’m at hellomelissa@nytimes.com if you want to get in touch.
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