Fast, fresh and festive for springEaster, Passover, spring break: We are in a holiday sprint and state of mind over here at New York Times Cooking. I’m not cooking or baking for either holiday this year, which is too bad because this new Earl Grey chocolate tart, from the fabulous Nicola Lamb, has caught my eye. So has this recipe for homemade matzo, enriched with olive oil, which Melissa Clark has deemed the best she’s found. It’s adapted from the chef Hillary Sterling, who serves it at her New York City restaurant, Ci Siamo; I got to taste it there recently, schmeared with horseradish butter, and I fell in love. But you still need to have dinner. This week’s newsletter delivers the slurp of a new noodle soup, the pucker of piccata and the crisp crust of a skillet pie made with frozen phyllo dough. Scroll on for those recipes and two others for the days ahead. And as always, reach out to me anytime at dearemily@nytimes.com.
1. Spicy Pork Noodle SoupAshley Lonsdale uses turmeric and cumin to deepen the broth of this quick and clever noodle soup with ground pork. Those are slivered snow peas on top, crisp and bright, but thinly sliced cabbage would also be nice.
2. Chicken PiccataLemon and butter, capers and shallots: the foundation of a delectable dinner. Ali Slagle’s finely tuned recipe does justice to the Italian American classic.
3. Roasted Cabbage Salad With Spicy Lime DressingIn this excellent new recipe, Kristina Felix applies a classic Vietnamese flavor combination — lime, fish sauce and chiles — to roasted cabbage, peanuts and tempeh. Yes, tempeh. Divisive! I say try it. Or sub in firm tofu if you’d rather.
4. Roasted Salmon Glazed With Brown Sugar and MustardThis is a Cooking weeknight staple from Sam Sifton, and it’s as superbly simple as these things get. Slather salmon with a mixture of Dijon mustard and brown sugar; roast.
5. Chickpea, Spinach and Feta PieHere’s a gorgeous dinner you can make any night of the week, courtesy of Hetty Lui McKinnon. Buying leeks that are already cleaned and trimmed will save you a lot of prep time here. Don’t forget to thaw the frozen phyllo dough ahead; you’ll need to be able to scrunch it up into clumps to top the pie. 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. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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