Good morning! Today we have for you:
A Cantonese classic to make at home
Hello, friends. Hope you’re well. Now that it’s really spring, I’ve been sleeping with the window wide open and waking up to owls hooting over the chatter of chickadees and the scent of star jasmine. It’s all a reminder of how I want to cook on Sundays, how I want to get my senses going in the kitchen. Featured Recipe San Choy Bao (Pork Lettuce Wraps)That’s what this recipe does, with the shwoop-shwoop chopping of crisp celery and water chestnuts, the smoky hiss of browning meat and the light snap of iceberg leaves. A Cantonese classic, san choy bao was one of my favorite dishes growing up; I’ve always loved the sharp relief between chilled lettuce and steaming stir-fry. My family only ever had it on special occasions in dim sum banquet halls, but I now know that it’s easy to pull off at home. Sure, it’s an extra flourish, but the crunchy noodle topping is a rut-busting little joy. It adds a sparkler crackle to the saucy filling, and all it takes is a second — a literal second — for shards of dried rice vermicelli to sizzle from hard threads into puffed strands. Technically, it’s deep-frying, but there’s so little oil and even less mess that I can’t remember why I said it was optional. Make extra and store them in an airtight container to add delicate crispy bits to salads. Here are more dishes that look, sound, smell and feel amazing while you’re cooking. Oh, and yes, they taste great: Buttered cabbage and eggs: In this brunch for one (or two), Christian Reynoso nudges butter-slumped cabbage into nests, then cracks in eggs. They set into wobbly, runny rounds, and the whole dill-scented mix is unbelievable on buttered toast. Spicy broccoli rabe pasta: Alexa Weibel has a way with creamy pastas, and she has really blown me away with this one because it doesn’t even have cream, cheese or butter. The sauce becomes silky when sautéed onions are blended with miso and pasta water. Shrimp guisado tacos: Shrimp and chickpeas soak up Kristina Felix’s chile-spiked stew that’s fresh with onion, tomatoes and green beans. She suggests serving the guisado filling straight from the skillet for stuffing tortillas at the table. Fun! Braised chicken with rosemary and crispy artichokes: Baby artichokes come only in spring and are much more pleasant to peel and trim than the prickly big ones, but frozen chokes would also work in this stunning braise from David Tanis. Just be sure to thaw them completely and pat them very dry before proceeding. Strawberry galette: Sliced berries deepen in hue and sweetness when baked into this stunner. Naz Deravian took inspiration from the baker Alice Medrich’s use of yogurt in the dough and added almond flour to give the tender crust a flaky nuttiness. Have a great week! 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. Want to see more of our recipes in your Google search results?
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