Good morning! Today we have for you:
Instant noodles are so versatileAs a lover of crunchy things, I’ll admit to nibbling the occasional nest of instant ramen noodles straight from the package, preferably sprinkled with a little of the seasoning powder for that umami je ne sais quoi. It’s not something I want to make a habit of, but it is immensely satisfying in that Doritos/crunchy Cheetos kind of way. Another brilliant use case for instant ramen that’s far more appropriate for dinner is Hetty Lui McKinnon’s recipe for crispy sheet-pan noodles with glazed tofu. She soaks the noodles in boiling water just long enough for them to unfurl and then roasts them with sesame oil until they turn golden and crisp. Soft slices of hoisin-marinated tofu and silky bok choy are nestled amid the strands, adding enough protein and greenery to make this an easy weeknight meal with a delightful array of textures and flavors. Featured Recipe Crispy Sheet-Pan Noodles With Glazed TofuMore food for thoughtRhubarb roasted salmon: My Brooklyn neighborhood is erupting in cherry blossom pink and dogwood coral, and it makes me want to capture all that vibrancy on my plate. This easy, tangy salmon dish does just that, with rosy slices of rhubarb melting into a buttery, tangy sauce as the fish gently roasts. Crème fraîche pasta with peas and scallions: There are three keys to Hana Asbrink’s 30-minute pasta. The first is to cook the scallions until they caramelize and brown, adding a savory depth to the creamy sauce. The next is to barely cook the peas, keeping them intact and firm so that they add texture along with their inherent sweetness and color. Finally, don’t miss the shower of lemon zest at the end: It brings everything together in this easy meal that’s both fresh and rich. Ginger scallion broccoli salad: With a ginger-lemon dressing coating crisp-tender broccoli florets, Kay Chun’s exuberant salad is great served warm, at room temperature or even cold from the fridge. At any temperature, it has a bracing bite that makes a lovely accompaniment to roasted or grilled meats, fish or tofu. Or toss in some white beans and shaved Parmesan to turn it into a light and vegetable-filled meal. Chicken meatballs with pesto: Remember how earlier this week I recommended seasoning meatballs with Dan Pelosi’s anchovy-caper salsa verde? Well, it turns out Dan already had a similar idea in using pesto to flavor these punchy chicken meatballs. You can use either homemade or store-bought pesto to make them, just be sure to save some for dipping. Rhubarb quick bread: Keeping things pink when it comes to dessert, Samantha Seneviratne’s tender loaf is speckled with rhubarb and flavored with orange zest. If you like, you can use the juice from the orange to make a simple confectioner’s sugar glaze, or top slices with scoops of vanilla ice cream. Or do both! The tartness of the rhubarb will keep things in check. 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 send me a note. 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. Want to see more of our recipes in your Google search results?
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