Good morning! Today we have for you:
A Brilliant, Beautiful Salmon DinnerIt’s leaf peeping season in the Northeast, and I’ve just spent a few magical days driving roads fringed with luminous golds and flame reds, dappled with those few dark green leaves still hanging on to their chlorophyll. It makes me tingly all over, year after year. These same vivid hues show up in Yewande Komolafe’s salmon and green beans in red pepper sauce, whose flavors are not a bit less vibrant. Yewande stews green beans and roasted red peppers until they soften, creating a silky, savory bed for crisp-skinned seared salmon. Then, she adds anchovies and miso for a gentle, salty depth to round out the sweetness. This colorful sauce also works with other proteins, like chicken thighs, pork chops and seared tofu. So be sure to bookmark it to use all year long — any time you want to bring the vibrancy of leaf season to your table. Featured Recipe Salmon and Green Beans in Red Pepper SauceMore food for thought: Spicy sheet-pan chicken with sweet potatoes and kale: Evoking that same autumnal palette, Yasmin Fahr’s sheet-pan chicken thighs turn golden and becomes burnished from a simple harissa-yogurt marinade that also keeps them juicy. The chicken needs only 15 minutes to marinate, which is enough time to heat the oven and prep the sweet potatoes and kale. After roasting, Yasmin finishes the dish with a piquant herb oil scented with lime. Tofu and mushroom jorim: This soy-sauce-braised tofu from Kay Chun is based on the Korean dish jorim, which is traditionally made with beef. Kay’s meatless version lets squares of tofu soak up the garlicky, gingery soy sauce, while shiitake mushrooms add an earthy, meaty contrast. As a terrific bonus, it’s just as good cold as it is hot, which means tomorrow’s lunch is all set. Taco soup: We’re not talking traditional Mexican tacos here. Naz Devarian drew inspiration for this savory soup from those American-style hard-shell beef tacos that may have been part of your childhood. Make your own spice blend in two minutes, or use a seasoning packet if you like. You can also skip the meat and add an extra can of beans for a fabulous vegetarian meal. Shrimp tacos: Perhaps you feel like making the kind of taco you can hold? Yewande’s speedy tacos are ready in half an hour, with cumin- and cayenne-spiced shrimp, crisp red cabbage and creamy avocado tucked into warm tortillas. Serve it with homemade or store-bought salsa or pico de gallo to get just the right tangy note. Made-in-the-pan chocolate cake: Mollie Katzen’s chocolate cake is as easy as it gets: Mix, bake and serve from the same pan. Instead of icing, she dusts the top with just enough powdered sugar to contrast with the bittersweet cocoa crumb. Cut it into thick squares, pour a glass of cold milk and savor the after-school snack vibes. That’s all for now, except to remind you that if you’re stuck in a technical snafu, 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 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.
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