Five new recipes I’m very excited to make
Hello! Mia here, hopping in for Emily today. Hope your weekend has been a nice one so far. I assume there are quite a few moms reading this newsletter, so I’m going to curry favor by saying something nice about mine. My mom is a fantastic cook, and the only thing better than her skill is her curiosity. When I was a kid, she made one new recipe each week for our family, clipping recipes from Bon Appétit, Sunset magazine and The San Francisco Chronicle. Of course, I didn’t appreciate her love of cooking back then, because I was a kid and would have sold my soul for some Lunchables. As an adult, however, I understand how impressive this “try something new all the time” attitude is, and have been inspired to do the same for my household of two. So this week I’m sharing five New York Times Cooking recipes that have caught my eye and I want to make in the near future. They’re all easy and fast and look so, so delicious. Shall we?
1. Golden Tofu Noodle BowlThis glorious new Hetty Lui McKinnon number is inspired by bún chả, the vermicelli noodle bowl from Hanoi, Vietnam. Turmeric-coated seared tofu steps in for the more traditional pork, but the characteristic handfuls of fresh herbs and crunchy cucumbers and carrots remain. The sauce here is a clever vegan take on nước chấm, with lime, maple syrup, soy sauce, garlic and chile hitting all those sweet, salty, tangy, punchy notes.
2. Tangy Chicken, Tomato and Couscous SaladI am such a sucker for any recipe that contains dried fruit; I adore the way it adds both sweetness and a little chew to salads, pastas, roasts, what have you. In this Ashley Lonsdale recipe, chopped pitted prunes (or raisins, apricots or dates) play off juicy cherry tomatoes, briny capers, lemon and warming cumin. I’m not surprised at all that this dish has already racked up five stars.
3. Brothy Corn and Salmon ChowderTender, meaty salmon and (fleeting!) sweet summer corn get turned into the ideal summer soup by Melissa Clark. A no-brainer.
4. Chermoula Bean SaladIf you, like me, have a little container of chermoula sitting in your fridge, all you need to do to make this Ali Slagle dish is stir that with big ol’ butter beans, sliced carrots and chopped dates (yes, again with the dried fruit), and you’re set. But if you don’t have chermoula ready to go, no worries — the first step of this recipe is putting together the North African green sauce with herbs and spices you might already have on hand.
5. Harissa Shrimp With Greens and FetaThis sheet-pan dinner isn’t new to New York Times Cooking, but it is new to me. I’ve never once made a Yewande Komolafe recipe without immediately wanting to eat it again, and I have no reason to think this spicy, smoky mix of plump shrimp, crisp-edged kale, creamy feta and sharp lime will be any different. 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 with me. 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. 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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