Good morning! Today we have for you:
Woman laughing alone with noodle salad
Is there anything more thrilling, more “the world is full of beautiful possibilities” than the prospect of cooking for yourself, and only yourself? To be clear, I truly enjoy feeding my loved ones. But I also savor the wholesome greed of putting my cravings front and center, of preparing and eating what I want, when I want it. And I really, really want this laksa noodle salad from — who else? — the salad queen Hetty Lui McKinnon. It stars in our new collection of 16 salads that feel like a real meal. And it is indeed substantial, made so by chewy rice noodles, plump tofu, crisp broccoli and crunchy bean sprouts. A dead-simple coconut milk and red curry paste dressing — creamy, spicy, savory, salty, a little sweet and a little sour — dresses everything with flair. I’m going to take Hetty’s tip and add some soft-centered boiled eggs for extra protein, and instead of blanching the broccoli, I might roast it. That’s another nice thing about cooking for yourself — you can make your dish however you like. Featured Recipe Laksa Noodle SaladOn my mine-all-mine listKale Caesar pasta salad: At the risk of reducing myself to a meme, I also want to eat this salad by myself, and will probably laugh to myself about how good this Dan Pelosi recipe is. Kale Caesar is the best kind of Caesar — that assertive dressing calls for strong leaves, I think — and the addition of pasta makes this the kind of satisfying dish I’d steal cold spoonfuls of every time I pass the fridge. Slow-cooker gochujang chicken and tomatoes: A psychologist could probably tell me why I tend to use big appliances more often when I’m a kitchen party of one. Is it because that countertop robot feels like a friendly helper? In any case, I want to make this Ali Slagle dish partly for the leftovers, which I’ll pile on noodles and rice, and partly for the knowledge that someone (something) is making me dinner while I go about my day. Sardine and avocado toasts: I am never more generous than when I split open an avocado, see that it’s perfect and agree to share half with my husband. But if he’s not around, that means I get all that glorious avocado goodness to myself, and can assemble these hearty, garlicky toasts from Ali to be my quick dinner or very nice lunch. A fast vinaigrette comes together right in the sardine tin, harnessing the super flavorful oil — genius. Rhubarb shake: This Melissa Clark recipe is actually a twofer. First you make a quick and easy rhubarb compote sweetened with honey. (Might I suggest spooning any extra on pancakes?) Then you blend some of that compote with yogurt, ice cubes and a bit of rose water. Pale pink spring in a frosty, creamy glass. 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 goIn the latest episode of the Pizza Interview, Quinta Brunson and William Stanford Davis, two stars of “Abbott Elementary,” share their thoughts on pizza, of course, and Brunson blesses us with her flawless hoagie order: “turkey, cheese, oil, vinegar, salt, pepper, mustard, mayo, lettuce, pickles.” Go watch the full interview here, and go Birds.
Thanks for reading!
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