Good morning. Here we go again. Another week at the desk by the bed. I’m not complaining, though! Come dinnertime, I’m just steps from the kitchen, and with some ace new recipes, too.
I’m excited to try Hetty McKinnon’s yo po mian (above), Shaanxi hot oil noodles, in which noodles and greens are topped with garlic and chiles, and then hot oil is poured over the top to deliver big flavors fast. That’d be a fine meal.
Eric Kim brought us a terrific gochugaru salmon with crispy rice that I’d like to try, too: The fish is seared in a skillet and painted with a sweet and spicy glaze, and a pancake of rice is toasted in the salmon’s rendered fat.
And I can’t wait to mess around with Ali Slagle’s latest cleverness: a creamy chive pasta that is a great use of chives as a star ingredient as opposed to a garnish, in a creamy lemon pasta that you can vary with different alliums (leeks, for instance) and creams (heavy, crème fraîche, ricotta); and a creamy lemon slaw that tastes a little like a vegan Caesar, made with tahini and mustard.
Speaking of lemon, here’s Lidey Heuck with a new recipe of her own, for spaghetti al limone with shrimp. Her version of the Italian classic skips the cream and adds sautéed shrimp for a vibrant dinner that’s fragrant with tarragon and rich with Parmesan.
Dessert after any one of those? Another newborn recipe: Nik Sharma’s blueberry-ginger clafoutis, simple and elegant.
(I’ve got older recipes, too, that might see their way to the table here in the middle of May: pork chops with onion gravy, say, or tuna poke. Chicken caprese? Mapo tofu? Them, too.)
There are many thousands more recipes to cook this week waiting for you on New York Times Cooking. Go browse among them and see what makes you hungry. It’s true that you need a subscription to do that, but all of us here are hoping that you’ll find one of value. Subscriptions support our work and allow it to continue. Please, if you haven’t already, subscribe today.
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