Good morning! Today we have for you:
Predictably incredible, with charm to spare“I’m a simple cook,” Lyd, a reader, wrote in the comments for this one-pan spicy chicken thighs and mushrooms recently. “I see a Yewande Komolafe recipe, I immediately add it to the week’s dinner menu, it turns out (predictably) incredible.” I couldn’t agree more! Yewande is a genius at combining everyday ingredients with alchemical precision, in this case turning a jar of roasted peppers, some anchovies, miso, chiles and cumin into dinnertime gold. It’s for her streamlined take on ọbẹ ata dín dín, a West African fried pepper condiment with punchy, savory, tangy flavors, which she applies to a skillet full of seared chicken thighs and mushrooms. Finishing touches of lime juice and basil add pops of acidity and freshness, all of which makes her dish so very Yewande — that is, predictably incredible, with charm to spare. Featured Recipe One-Pan Spicy Chicken Thighs and Mushrooms
More food for thoughtStir-fried cabbage and pork in fish sauce butter: It’s cabbage season in my C.S.A. box, and I’m all about it. Last week brought me giant red and green heads, which I’ve been slowing devouring by hacking off pieces and munching on them raw (with salt, lime juice and olive oil — it’s very refreshing on a bleak winter afternoon). But at some point, I’ll want to cook them, and I have my eye on Kay Chun’s speedy, meaty stir-fry. The combination of fish sauce and butter tinged with garlic and ginger gives this dish rich yet zesty flavors that round out the sweetness of the seared cabbage. Serve it over rice with a handful of cilantro and some sliced fresh chiles for color and zip. Brussels sprouts with paneer and lime dressing: More winter crucifers star in this easy sheet-pan dinner, in which both the brussels sprouts and chunks of paneer get toasty and browned in the oven’s high heat, as they’re imbued with the flavors of cracked coriander and cumin seeds. Feel free to use the recipe as a template, substituting halloumi or tofu for the paneer, and other vegetables (broccoli, cauliflower, cabbage wedges) for the sprouts. It’s as adaptable as it is delightful. Red salsa spaghetti with queso fresco: Inspired by the smoky complexity of Mexican chilaquiles, Octavio Peña packs red sauce with bold, warm flavors. The combination of oregano, fire-roasted tomatoes and chiles de árbol is herby and intense, and the sauce is quick enough to be made in the time it takes the spaghetti to boil. Crumbled feta is a good substitute for the queso fresco, with both cheeses adding just the right salty tang to the pasta and sauce. Chile egg salad sandwiches with yogurt: Zaynab Issa takes the garlicky, buttery, chile-spiced flavors of Turkish çilbir and reinterprets them into a piquant egg salad sandwich. Tangy yogurt replaces the usual mayonnaise in the dressing, while Aleppo chile adds a mild, earthy heat. And if you don’t have Aleppo on hand, use any chile flakes you like, adding just enough for a gentle bite. Banana muffins: The caramel-like notes of Samantha Seneviratne’s cinnamon-scented muffins come from the combination of brown sugar and very ripe bananas — the black-speckled kind that feel soft all over. Ultramoist from sour cream and with golden, domed tops, these are the kind of breakfast beauties that also make homey, not-too-sweet desserts. 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 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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