Good morning! Today we have for you:
The more you know (and cook)
This might sound a little earnest — cheesy, even — but I love how cooking always teaches me new things, even after years and years of making breakfasts, lunches and dinners. A smart, creative recipe can challenge your beliefs in the kindest, least challenging way possible. I remember learning, with nothing but happy bemusement, that I don’t need to boil my gnocchi to enjoy an amazing pasta dinner, that savory cookies are not an oxymoron, that frozen fruit plus sweetened condensed milk equals soft serve. One such recent revelation was that Swiss chard likes the oven. Normally, I sauté those crunchy stems and silky leaves, but making this Yewande Komolafe fish dish taught me that chard takes on a nice crispness after a quick broil. So — Swiss chard mind expanded — I’m excited to make Justine Doiron’s baked chard salad with cranberries, a hearty recipe with lots of colors and textures. Farro and roasted cabbage form the foundation of Justine’s salad, with pepitas, red onion and those crisped chard leaves adding a bit of crunch. Chickpeas, goat cheese and dried cranberries join the fun, too, because what’s a fall salad without a little softness? “This is delicious,” writes RGG, a reader. “It will be a go to winter comfort salad.” Featured Recipe Baked Chard Salad With CranberriesToday’s specialsSlow-cooker hoisin garlic chicken: You’re probably expecting me to tell you to pile Sarah DiGregorio’s saucy, salty-sweet braised chicken on top of rice. And you should definitely do that! But I’ll also say that this would be fantastic wrapped in a giant flour tortilla with sliced cucumber and green onions, like the wonderful, slapdash moo shu-like wraps my mom used to make. Crispy green bean and potato sabzi: Keep this Priya Krishna recipe in mind for those times you want a fast, assertively spiced vegetable dish to eat either by itself or as part of a feast. Almond butter adds a nutty crunch, and you can swap the green beans for broccoli and the potatoes for sweet potatoes if you like. Weeknight spinach and ricotta lasagna: I do know it’s Saturday, and I do know Hetty Lui McKinnon’s recipe has “weeknight” in its name. But sometimes birthday parties run long and you need to pick up that thing from that place and the train schedule is a joke, and you just need a satisfying dinner with Saturday night vibes that comes together in Wednesday-evening time. 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 goHave you ever wanted to see a New York restaurant come together, step by step? Would you like to see how the money — and exactly how much money — comes together, how a build-out happens, how a logo is chosen? You can do exactly that with Priya Krishna’s interactive article, aptly titled “Opening a Restaurant in New York Is No Picnic.” Thanks for reading!
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