Good morning! Today we have for you:
Rhubarb, rhubarb
Hello there! Mia here, hopping in for Melissa today. Of all the spring crops, rhubarb is the one that thrills me most. Sure, it lacks the charm of peas and the tenderness of lettuce, but I can’t resist that flashy pink color and unapologetically sour flavor. I buy bundles of it to bring home, and a first ceremonial stalk is always sliced up, sprinkled with sugar and eaten raw. (It’s a trick I learned from my husband, who learned it from his dad; though my husband just chomps into it like celery.) I buy bundles because rhubarb is so versatile. I need some for all of my easy bakes, of course — crisps and crumbles and cobblers — but also for savory applications, like this sheet-pan chicken dinner from Melissa. It being a Melissa dish, all the flavors are on point: Ground coriander and black pepper add earthy spice; red onion, rhubarb and a good dose of honey add sweetness. Serve your savory, tangy chicken with couscous, rice or bread. If you’re going the bread route, I’m going to insist you smear on some salted butter. Spring produce loves salted butter. Featured Recipe Sheet-Pan Chicken With Rhubarb and Red OnionNew and noteworthyEgg and cheese quesadilla: I can’t explain it, but I always find breakfast-for-dinner most appealing in spring. Is it because it’s finally light outside at dinnertime, mirroring morning? Is it the whole spring-egg thing? Whatever the reason, I’m very much into a dinner of Ali Slagle’s lacy-edged quesadillas next to, if the grocery store cooperates, her avocado-onion salad. Za’atar turkey meatballs with tahini yogurt: Sheela Prakash is working smarter, not harder — in her recipe, a mix of tahini, garlic, yogurt and lemon juice is used both to season the meatballs (keeping them nice and juicy) and as a sauce. This is the sort of recipe I’d double to ensure leftovers for lunchtime pitas and grain bowls. Pasta e ceci salad: If “Will It Salad?” were a game, Hetty Lui McKinnon would be the undisputed champion, having multiple New York Times Cooking wins with her dan dan noodle salad, coronation cauliflower and chickpeas and no-cook chili bean salad. It’s still early days for her new salad-ified take on a classic Roman pasta dish, but I’m betting this is another winner. 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 goI share Alissa Wilkinson’s review of “The Super Mario Galaxy Movie” here because 1) Perhaps you are curious about this movie, in which case, happy to help, and 2) I wish I’d written that perfect headline.
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