Good morning! Today we have for you:
Dumplings are so delightfulFrozen dumplings are a nonnegotiable staple in my freezer, at the ready to use in so many different ways — simmered into soup with bok choy and noodles, tossed with cucumbers and peanuts in a crunchy salad and, now, steamed on top of kale in Ali Slagle’s one-pan dumplings with greens. Hers is such a smart technique. You start by searing the still-frozen dumplings until their undersides brown, then add kale, ginger and garlic to the pan. As the kale softens, the dumplings thaw and cook through, becoming plump and fragrant. Ali finishes the dish with drizzles of soy sauce and vinegar to bring everything together. It’s a crowd-pleaser of a meal that comes together in a flash. Featured Recipe One-Pan Dumplings With GreensMore food for thoughtAsparagus and tofu with black bean sauce: Asparagus season is just getting started in New York, and I’ve been bingeing on the sweet green stalks. Here, Hetty Lui McKinnon sears them until charred at the edges and then tosses them with Chinese black bean sauce and pieces of baked tofu. Lemon-pepper chicken breasts: Chicken breasts are prone to overcooking and can be hard to get just right. But Lidey Heuck nails them by cooking them gently with lemon-pepper seasoning in her buttery, beginner-friendly recipe. Farro with blistered tomatoes, pesto and spinach: You can use store-bought or homemade pesto to make Yasmin Fahr’s easy grain recipe. The tomatoes, roasted with red onions while the farro cooks, grow juicy and concentrated, making for a sweet contrast to the herby pesto and mild bits of mozzarella. Serve this as a light main course, or with roasted or sautéed fish or meat. Shrimp in purgatory: Sarah DiGregorio’s riff on an Italian classic has spicy, savory flavors but features plump, pink shrimp instead of runny eggs. Serve it with focaccia or over polenta for brunch or supper. Mochi brownies: Hetty’s bittersweet, gluten-free confections deliver all the fudgy richness of classic brownies with a delightful mochi chew. The secret is in choosing the right rice flour. Look for sweet rice flour made from short-grain (a.k.a. sticky) rice, which gives these a properly bouncy texture. That’s all for now, except to mention that if you have any technical problems, you can email the smart people at cookingcare@nytimes.com for help. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Wednesday. 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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