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A favorite snack makes for fancy-feeling fish
There are some snacks I cannot be trusted with. Potato chips, for one, especially all-dressed Ruffles. Cheesy crackers. Almost any sort of flavored popcorn. And those slick, seasoned squares of nori, which you can buy in multipacks at many grocery stores. I can crush two or three packs of those in one sitting, easy. But I’ll do my best to save a couple of packs for Melissa Clark’s roasted lemony fish with brown butter and nori, which turns those salty, oceanic snack sheets into a fancy-feeling nori oil by whirling them with olive oil in a blender or a food processor. That nori oil is slicked on roasted white fish after you pull it from the oven, so it can drink in all that delicious nori goodness as it rests. Melissa suggests serving your beautiful fish with rice or bread; I’m going to have to go with rice (another food I can demolish in startling quantities). Featured Recipe Roasted Lemony Fish With Brown Butter, Capers and NoriSpring is springing!Chicken with peas and mint: Granted, the peas in this new one-pan recipe by Carolina Gelen come from the freezer, but I’m still designating it as a very springy dinner option. I think it’s all the fresh mint that’s used to finish the dish, which adds a crisp, clean freshness. Snap pea, tofu and herb salad with spicy peanut sauce: But here’s a recipe for fresh peas — fresh sugar snap (or snow) peas, to be exact. The star, however, of this Hetty Lui McKinnon dish might be the spicy peanut sauce. “The two-ingredient dressing is the simplest, and possibly tastiest, peanut sauce you’ll ever make,” she writes. “Peanut butter is whisked together with chile crisp and loosened with boiling water, which helps encourage it to emulsify, creating a smooth, creamy and intensely savory sauce.” Salted caramel and peanut butter shortbread: Perfect shortbread, made even richer with sweet caramel and salty, creamy peanut butter, isn’t necessarily springy. But a container of these cookies from Yewande Komolafe, passed around on a picnic blanket in a park lined with flowering trees, is a very springy treat indeed.
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 goTo circle back to where we started — snacks — I’m very on board with Hilary Duff’s current contract rider: “Chips and salsa, a jar of dill pickles, string cheese, a veggie tray, Reese’s Peanut Butter Cups, watermelon Sour Patch Kids, wine, lemon Spindrift, Diet Coke and water.” While I busy myself with those, you can read about (and watch her make) her favorite sick-day meal, a much more wholesome cilantro chicken soup.
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