Quick and customizable, sunny and freshI’ve got an especially good lineup of recipes for you this week, fresh and quick dishes that vibe with the warm weather and — always a good sign — have five-star ratings as of this writing. When I select five recipes for you in this newsletter each week, I don’t imagine that everyone will make all five, or even more than one. Every person and home has different tastes and needs, schedules and rhythms. But these five would work pretty brilliantly as a group spread throughout a full week. They offer opportunities to prep ahead, yield good leftovers for lunch and are customizable enough to make choosy eaters happy. Requests? Suggestions? Email me at dearemily@nytimes.com. I love to hear from you. I’m also makingGnocchi and peas with whipped feta; scallion egg wrap; baked tofu.
1. Quick Harissa Apricot ChickenThe word “perfect” turns up a lot in the comments on this new spicy-sweet dish from Zaynab Issa, including one that deems it “a perfect midweek recipe.” That sweetness comes from two tablespoons of apricot jam (which you can also use to top our new lemon ricotta cake). If you’re feeding someone who doesn’t eat spicy food, try serving the dish with yogurt, which helps soothe the heat. Also sample the harissa before you use it — brands differ in their spice levels — and use the right amount for your needs.
2. Soy Butter Fish and PeasA simple stunner: Andy Baraghani’s recipes are both sophisticated and casual at the same time. Make this one right now.
3. Creamy Lemon Asparagus GnocchiKayla Hoang takes the sunshine of pasta al limone and brings it to a bowl of crisp asparagus and chewy gnocchi. This, too, is a new recipe, and it’s racking up raves in the comments.
4. Halloumi Souvlaki BowlI love the salty squeak of halloumi. Sue Li uses it to top an excellent new dinner bowl that includes tomatoes, cucumbers and sautéed chickpeas. Customize this one to your heart’s content.
5. Cumin-Lime Shrimp With GingerThis is a recipe you want in your repertoire. It’s from Colu Henry, and it’s a versatile winner. It works well over rice or other grains, salad greens and noodles, or wrap it in tortillas for shrimp tacos. 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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