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Do you ever fall in love with a recipe at first sight? Corny as that sounds, I’m genuinely asking because it happens to me a lot. My most recent example is Yewande Komolafe’s new poulet DG (Cameroonian chicken and plantains), and it unfolds as follows: First, the image. That rich amber color! The sauce seeping into the fluffy white rice! Are those sweet, plush plantains I spot? I’m hooked. Then, a quick scan of the ingredients. I have bay leaves, garlic and ginger ready to go, as well as the tomato paste and canned tomatoes. The produce — a leek, scallions, celery, bell peppers and carrots, plus some herbs — I can pick up from my corner store. It usually carries plantains, but if it doesn’t, that just means a trip to my favorite Latin grocer, who carries the supersized tortillas I’ve been meaning to grab anyway to make burritos. Finally, the recipe description, provided by the person who knows the recipe best: its author. “This meal of chicken, plantains and vegetables bound in a fragrant tomato gravy was often a marker of privilege and exclusivity, and is now common in Cameroon and its diaspora,” Yewande writes. “It came about after Cameroon’s independence from its colonial era, in 1960 from the French and 1961 from the British, and is a point of pride with its blend of flavors from Cameroon’s different regions.” A gorgeous dish with history. Be still, my heart (and rumbling stomach). Featured Recipe Poulet DG (Cameroonian Chicken and Plantains)I see it, I like it, I want it, I cook itChilled sesame soba and tofu: I know the word “chilled” is a tough sell when everything outdoors is iced over, but hearty, chewy soba noodles are a pantry staple in my home, so I’m always on the lookout for ways to use them. This new recipe from Christian Reynoso dresses them in an easy soy-sesame vinaigrette; cucumbers add crunch, tofu adds protein. It’s the sort of make-ahead desk lunch that’ll get lots of “Ohh, what’s that?” attention. Spicy tomato soup with gnocchi and spinach: Well, I love tomato soup, I love spicy things, and I don’t think I’ll ever get tired of the convenience and adorable plumpness of shelf-stable potato gnocchi. Sign me up for this Carolina Gelen soup that comes together in less than an hour. Vegan dirty rice: Anything with rice involved immediately gets my attention, and I’m particularly intrigued by this dish from Jenné Claiborne, which uses vegan meat, soy sauce and mushrooms to keep the deeply savory, umami-rich flavors of the meaty versions. I’m not vegan, so I might slide a fried egg on top of the leftovers for lunch or a quick dinner. You can watch Jenné make her dish here. 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.
And before you goThe best can of sardines is the one that’s already in your cupboard, ready to go for satisfying toasts and quick pastas. The second-best can of sardines is in this list put together by our friends over at Wirecutter, who sampled 59 different tins of oil-packed, mostly unflavored sardines to find the tastiest ones. (Not that anyone asked, but my favorite way to eat canned sardines is straight from the can with a splash of vinegar and a sprinkle of salt, with crackers nearby to fish out any broken pieces.)
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