Good morning! Today we have for you:
Simple, speedy, spicy chile crisp
For once, dear readers, it’s not me who’s preaching the virtues of spicy chile crisp. (I’m not in the pocket of Big Chile Crisp, but believe me, I would if I could. Every man has his price, and mine is a lifetime supply of Lao Gan Ma.) This time, it’s my wonderful colleague Margaux Laskey. When I asked her what she’d like her family to cook for her for Mother’s Day, she passed me this chile crisp and honey roasted salmon with no hesitation — “I’d be happy if someone made me this,” she said. And I see why! Naz Deravian’s recipe feels very festive — a large slab of salmon all but shouts “grab a plate” — but is a breeze to put together. The glaze is a mix of mayonnaise, chile crisp, honey and lemon zest, seasoned with salt and pepper; slather that on your salmon fillet before it roasts in a 375-degree oven for a little over 15 minutes. Easy peasy. But again — chile crisp. Salty, spicy, crunchy, tingly, umami-y chile crisp. That’s definitely the draw here, so much so that Margaux requested I include this tip: Double the glaze. Enjoy! Featured Recipe Chile Crisp and Honey Roasted SalmonOn my to-make listOne-pot za’atar chicken and rice: I’ve never made an Andy Baraghani dish without immediately remarking how good it is after the first bite (or, if I’m being honest, with my mouth still full of that first bite). I haven’t yet made this comforting one-pan dinner, but my hopes are very high. Chorizo and avocado tostadas: The star of this Paola Briseño-González recipe — a dish inspired by one of Oaxaca’s most beloved street foods, tostadas de salchicha — might just be the salsa de guacamole. Avocados are blended with fresh lime juice, serrano chile and just enough water to give the mix a mousse-like texture, creating the perfect creamy foil for spicy chorizo and crispy corn tostadas. Know that you have my full support if you want to make extra salsa de guacamole for quesadillas, burritos or chips. Coconut crepes with pandan cream: Pandan cream! On rich, tropical-scented coconut crepes? Genevieve Ko, you wonderful genius. A little bit of pandan extract goes a long way to color and flavor the whipped cream. If you’re looking for ways to use up that happy little green bottle, I’ve used pandan extract instead of vanilla extract in sugar cookies, Rice Krispies treats and butter mochi to great results (I start with about a quarter of the amount that’s called for and go from there). 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.
And before you goWeekend Mia — who’s a little more cheerful and optimistic than hunched-over, glazed-eyeball Weekday Mia — tries to do her best to set up the latter for healthy snacks and dead-simple salads. So this Sunday I’m going to stash a jar of Sue Li’s protein-rich, vegan green goddess dressing in the fridge, ready for that inevitable Tuesday moment when I’m tired and hungry after work, looking for something to drag cucumber spears through or to toss with shredded cabbage.
Thanks for reading!
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