A very green pasta, and more vibrant weeknight dinnersToday has me thinking about the color green, and not just because it’s St. Patrick’s Day (though a happy one to all who celebrate). Maybe it’s because I just saw the new Pixar movie, “Hoppers,” which is in part a rallying call on nature’s behalf: Large chunks of the film have a drab gray and brown palette, unless you’re in the sparkling green glade the protagonist is trying to protect. I left the theater chatting with my kid about why the color is so potent, emotionally and symbolically. Of course, if you’re at the tail end of a long winter, green is the thrilling promise of spring. Scroll down for a classic New York Times Cooking green pasta that’s especially enticing right now. (On that note, I’ve gotten emails lately from readers in Arizona and California reminding me that they have not been deluged with snow, and they already need some recipes that use asparagus. I hear you!) In other news, our brilliant colleague Yewande Komolafe has selected the recipes for our latest special section, which is online here, and gorgeously in print in this Sunday’s Times. It’s devoted to gathering people around a meal, whether they’re family, friends or strangers you’ve just met. One of the faster recipes from the section is below, salmon coated in suya spice (a Nigerian spice blend also known as yaji) that’s as good for a Tuesday after work as it is for a Sunday kicking back. Thoughts? Want to say hello? Write to me anytime at dearemily@nytimes.com. I’m also making:Sweet potatoes with tahini butter; beef Bourguignon.
1. Kale Sauce PastaEmerald green! Adapted from the chef Joshua McFadden, author of the “Six Seasons” books, this recipe makes a vibrant, creamy sauce without any cream.
2. Crispy Suya-Spiced SalmonCommenters are raving about this recipe from Kiano Moju, in which she uses an audaciously thick coating of ground roasted peanuts and spices to bring zingy flavor to fish. The recipe calls for salmon, but any mildly flavored white fish, like cod, would work well.
3. Honey-Garlic ChickenIt’s really very simple: Gloss your chicken breasts with a buttery, garlicky honey-soy sauce, and dinner will be delicious. Yasmin Fahr developed this recipe, which has five stars and 4,200 ratings as of this writing.
4. Roasted Sausages With Grapes and OnionsThis dish, by Melissa Clark, is one of those supremely convertible recipes that you can dress up for adults or simplify for younger kids. Personally, I’d use sweet Italian sausage and do it for the grown-ups exactly as Melissa intended, the richly spiced sausage enhanced with the puckery vinegar and hot, juicy grapes. The kids get sausages plucked from the pan before they are dressed with the herbs and vinegar, with straight-from-the fridge grapes on the side, so they get the basic effect without having to prod them to even take a bite.
5. Bean and Vegetable Japanese CurryThis new recipe from Eric Kim is as flexible as it is satisfying and convenient, leaning as it does on a brick of Japanese curry (you’ll find that at many big supermarkets these days, and at most Asian supermarkets). Change up the vegetables, swap out the beans for firm tofu, double it and freeze the extras in portions — do as you like! 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. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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