The microwave and the baby arrived roughly around the same time. I hadn’t had a microwave until then: My kitchen was small, counter space was highly coveted and I wasn’t doing enough reheating to justify it. But my husband wisely realized that we’d want to heat food for the baby and for us, the new parents, in a quick and nonfussy way. And so it happened. We bought a microwave.
Skip forward years later and, unsurprisingly, the dowdy microwave gets a lot of love around here. It’s excellent for cooking vegetables (fresh or frozen), and brilliant for cooking corn on the cob (so succulent!). It’s amazing for steaming eggs and rice. And now I’ve got something new to try: poaching salmon. That recipe is below, along with four other new arrivals on New York Times Cooking.
If the impending Super Bowl has you in more of a molten-cheese head space, then we’ve got recipes for you. Here’s your annual reminder from me that nachos make a great dinner. Tell me what you’re cooking at email@example.com. It’s always good to hear from you.
I’m really looking forward to trying Kevin Noble Maillard’s fast method for making “buttery, flawless fish,” as he tantalizingly describes it — both for my dinner but also to give to my kids, with whom plush salmon has been a surprise hit. (They still won’t try shrimp, though.) If you’re using wild salmon, which is leaner than farmed fish, be sure to read the tip at the end of the recipe, as the cooking time and directions change slightly.