Good morning! Today we have for you:
A quick and satisfying taste of springPeak asparagus season is still at least a month away in the Northeast, but I’ve heard that the violet-tipped bunches are already popping up in other, more temperate parts of the country: There, they are juicy-crisp, nutty-flavored and ready for dinner. Whether you’re lucky enough to have access to local stalks or biding your time with those flown in from afar, you could run them under the broiler to whip up a batch of my miso-chile asparagus with tofu. Broiling the stalks singes their tips, softens the stems and allows the sweet-and-spicy miso glaze on the tofu to turn speckly-brown and a little sticky. Serve this dish with rice for a meatless meal that tastes like spring. Featured Recipe Miso-Chile Asparagus With TofuMore food for thoughtAngel hair pasta: In his lively take on a beloved Italian classic, Dan Pelosi blisters fresh cherry tomatoes in a garlic-basil butter, then showers them with Parmesan. And if angel hair pasta isn’t your thing, use any long pasta shape (spaghetti, linguine, bucatini) to catch the herbal, bright notes of the sauce. Oven roasted peri peri chicken and potatoes: “Peri peri” means “pepper pepper” — specifically, the little red chiles that make the foundation of this fiery sauce, which has its roots in Mozambique. Kiano Moju uses the sauce as a pungent marinade before roasting everything until the chicken skin crackles and the potatoes turn golden brown. Then she serves it all with more peri peri sauce for a welcome hit of tangy heat. Salmon with farro and snap peas: In her springy, satisfying weeknight recipe, Justine Doiron tops farro with crunchy sugar snap peas and tender, buttery salmon. Blanching the spinach and herbs in the same pot used to cook the farro saves on cleanup and lends a complex, vivid character without much added effort. Charros corridos (quick spicy bean soup): Kristina Felix takes inspiration from frijoles charros (cowboy beans) in her version of this spicy Mexican bean soup. The other main ingredient here is hot dogs, which give this dish a brawny heft and a snappy chew. Serve it doused with hot sauce, with warm tortillas on the side for dipping. Iced oatmeal cookies: Rich with oats and cinnamon and brushed with a thin coating of frosting, Jerrelle Guy’s classic cookies stay soft and chewy for a few days, which gives you plenty of time to savor them for snacking or dessert. They’re nice tucked into lunchboxes, too. That’s all for now. For technical help, reach out 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.
|
