Today we have for you:
A salmon dinner for both anchovy lovers and hatersAnchovies can be polarizing. People who’ve never had a good one can be pretty skeptical, while those of us who know and love these salty little fish are practically evangelical. And not without reason: Type “anchovy” into your New York Times Cooking recipe search and watch a galaxy of five-star recipes appear. We anchovy lovers don’t whisper our affections; we shout them to the heavens. Anchovies themselves, however, can work their magic very quietly. If you’re among the curious but unconvinced, a good place to get your feet wet is my salmon with anchovy-garlic butter. The sweet silkiness of salmon flesh works wonderfully to soften the saline, umami depth of the anchovies, while garlic and capers add a bracing tang and butter smooths out any remaining rough edges. You may not even notice the anchovies at work, so feel free to add more if you, like me, are a proud anchovy advocate. Featured Recipe Salmon With Anchovy-Garlic ButterMore food for thoughtSimple chickpea soup: Michael Pollan’s genius here lies in restraint — all you need are chickpeas, onion, garlic and time. Lots of time. After an hour of gentle simmering, those humble chickpeas become almost impossibly creamy, breaking down just enough to thicken their own broth. A squeeze of lemon and a shower of Parmesan at the end are all you need to enhance that soupy savoriness. Orzo salad with lentils and zucchini: This brilliant, protein-packed salad delivers so much flavor with minimal effort. The lentils and orzo are conveniently cooked together, then tossed with crisp zucchini, nuts, pickled peppers and fresh herbs. The result is a sustaining meal that hits every texture note: chewy pasta, creamy lentils and audible crunch. Goulash: American goulash may bear little resemblance to its Hungarian namesake, except in its warming soulfulness. Lidey Heuck’s version is pure comfort — ground beef, peppers, tomatoes and macaroni simmered together in one pot. New Englanders might know this as American chop suey. But whatever you call it, this recipe makes for an easy weeknight dinner. Dijonnaise grilled chicken breasts: Before you cover up the grill for the season, be sure to make Ali Slagle’s foolproof chicken. It delivers everything you want from outdoor cooking: tender meat, a gorgeous bronzed crust and that unmistakable hint of smoke. The coating of mayonnaise and Dijon before grilling serves two purposes: Mayo prevents sticking, while mustard tenderizes and caramelizes. You won’t taste either one, though — just the juicy, perfectly seasoned chicken. Upside-down caramel-apple muffins: Crowned with syrupy slices of apple and enriched with sour cream, these rich little treats walk the line between muffins and cupcakes. Serve them at special-occasion breakfasts and brunches, or as a festive, fruit-filled dessert. That’s all for now. If you need technical assistance, you can send an email to the genius minds at cookingcare@nytimes.com. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Wednesday. 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.
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