Good morning! Today we have for you:
Peanut noodles with a sweet surpriseWhile I appreciate the charms of a carefully made pasta salad, it’s never going to be the cold carb dish I crave the most. That honor goes to cold peanut noodles: the spicier, the better. I ate a lot of them recently when I was coming up with my new recipe for cold peanut ginger noodles, which took some finessing to get right. I wanted a dish with enough protein to feel like a meal (rather than a side dish), and with enough vegetables to put things on the lighter side of peanut noodles. The key was to use crunchy peanut butter to add a nubby texture as well as a creaminess, and plenty of scallions and cucumber, which hold up well even if you keep this in the fridge for a few days. There’s also some chopped crystallized ginger in the bowl, just to catch you off guard when you hit a chewy pocket of sweetness. It’s the kind of cooling summer dish you’ll want to keep in the fridge as the temperatures rise. Featured Recipe Cold Peanut Ginger NoodlesMore food for thoughtTofu schnitzel with buttermilk slaw: The genius move in Justine Doiron’s meatless schnitzel recipe is to flatten slabs of tofu so they crack in spots before breading. This makes for a craggy surface that turns extra-crunchy and golden — all the better to contrast with the creamy, tangy cabbage slaw. Spicy slow-roasted salmon with cucumbers and feta: By slowly roasting salmon in olive oil seasoned with whole spices and chile flakes, Ali Slagle infuses the fish with flavor while it cooks into something silky and sublime. She serves it with feta and cucumbers for a creamy-crunchy contrast. Baked eggs with beans and greens: Colu Henry’s recipe is a bit like shakshuka, but with chickpeas or white beans for texture and heft. Serve it with buttered toast to scoop up the tomatoey beans, floppy greens and runny egg yolk. Keema palak: In her streamlined take on a classic ground chicken and spinach curry, Zainab Shah cooks onion, ginger, garlic and chicken in the pan all at once to create complex flavor in the easiest possible way. The tomatoes, spices and leafy greens follow, rounding out this simple and flavorful weeknight meal. Lemon possets: Possets are a simple British custard made without any eggs. Instead, lemon juice thickens the cream and adds brightness while the zest lends a gentle perfume. Toni Chapman serves her possets in hollowed-out lemon halves, but teacups or ramekins work just as well. That’s all for now, except to mention that if you run into any technical problem, you can email the smart people at cookingcare@nytimes.com for help. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Sunday. 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.
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