Recipes with the perfect savory punchThe condiments in my refrigerator have reached critical mass, threatening to overtake everything else I’ve got stored in there. If you can’t easily find a spot for the milk because you’re accommodating multiple open jars of various jams, mustards, hot sauces and chile oils, you may have an issue to resolve. I grappled with this the other night while I rooted around in my fridge for Dijon mustard. It’s a staple I always have because I use it in my house salad dressing (roughly equal parts lemon juice and olive oil — go a little heavier on the oil — plus a dollop of Dijon, shaken up together in a jar). But dressing or no, Dijon would have earned its spot anyway. It’s a power ingredient, umami-rich, imbuing every dish it touches with a sharp, savory punch. In the chicken recipe below, Yasmin Fahr adds Dijon to the pan with garlic, oregano and white wine — the base of an irresistible sauce. Do not stop there: Use it in Dijonnaise grilled chicken breasts, salmon glazed with brown sugar and mustard, honey mustard dressing and, of course, deviled eggs. Dijon is sharpest and best from a freshly opened jar, so much so that your eyes may even tear up when you bring it to your nose and inhale its scent (a good sign). What are you cooking? Tell me everything at dearemily@nytimes.com. I love to hear from you. I’m also making:Pasta with burst cherry tomatoes; perfect black and white cookies.
1. Dijon Chicken With Tomatoes and ScallionsYou’ve heard about my affinity for Dijon mustard, and now I have to confess I love a sweet, juicy burst cherry tomato, too. That makes this recipe from Yasmin a real must-cook for me.
2. Lemony Pasta With Chickpeas and ParsleyMelissa Clark’s twist on pasta e ceci is quick, zippy and bright, with a protein boost from the chickpeas that are smushed and simmered into a creamy sauce.
3. Fish and Lentils With Sauce RofTrust in Yewande Komolafe: Her sense of flavor and texture will never steer you wrong. She uses sauce rof, the emerald green Senegalese condiment of garlic, herbs, scallions and chile, to add spark to otherwise simple lentils and fish.
4. Quick Shrimp and Asparagus Stir-FryThis easy spring stir-fry comes from Genevieve Ko, who makes a very good argument for keeping a bag of shrimp on hand in your freezer.
5. Tofu Schnitzel With Buttermilk SlawIt takes a lot for me to recommend making schnitzel at the end of a busy day, since most versions are messy and cleanup time is a real consideration. But Justine Doiron’s recipe is that good, and you can watch her make it here. If you’re looking for a little shortcut, you can use packaged coleslaw mix — which is just shredded cabbage and carrot — instead of slicing up cabbage and fennel, though that is truly delicious. 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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