Good morning! Today we have for you:
Fancy, not fussySweet shelling peas are back in season, and last weekend I bought a big bagful, half of which I ate while shucking. There were just enough left to braise in butter with the last of this season’s asparagus and serve over scrambled eggs. It was a very fine meal. But for the next batch of peas, I plan to get slightly more ambitious with Kay Chun’s roasted salmon with peas and radishes. It’s the kind of beautiful, company-worthy dish that looks fancy, but is an absolute snap to make — a brilliant 15-minute meal built on just a handful of ingredients. I love how Kay uses both the radish bulbs and their greens, which have a spicy, arugula-like flavor to contrast with the sweet salmon and peas. There’s a bit of butter in the sauce, too, for richness, and miso and capers for a salty tang. Open a nice bottle of white wine for this dish; it deserves something good. Featured Recipe Roasted Salmon With Peas and RadishesMore food for thoughtHalloumi souvlaki bowl: Searing spice-coated halloumi until it caramelizes and crisps turns it into a savory substitute for meat in Sue Li’s 20-minute rice bowl. To make it really shine, Sue adds yogurt and garlic to the rice, sautées chickpeas with smoked paprika and tops it all brightly with juicy cucumbers, tomatoes and plenty of lemon. Pollo a la piña (pineapple chicken): You can serve Rick Martínez’s chipotle and pineapple glazed chicken as a taco wrapped in warm tortillas, or in a sandwich, piled into a soft bun with pickled jalapeño and shredded cabbage for crunch and acidity. It’s got barbecue vibes, but without your having to light the grill. Broccoli and white bean Caesar: Velvety soft white beans meet crunchy croutons, charred broccoli and a pungent garlic-Parmesan dressing in Kristina Felix’s tangy, toothsome salad. Roasting the broccoli on the same pan as the baguette for croutons makes this a convenient weeknight meal with a multitude of textures and flavors. Best gazpacho: Is it gazpacho season where you live yet? If so, Julia Moskin’s recipe lives up to its name. The key is adding enough really good olive oil to make it both creamy and complex, and enough sherry vinegar to make it sing. Start with the sweetest tomatoes you can find and taste frequently as you blend. Then chill it for a few hours before serving to let the flavors settle into themselves. It’s worth the wait. Butter rice cakes: These small, golden cakes have a chewy, mochi-like interior surrounded by a crunchy crust. Using a well-buttered muffin tin helps the exterior turn crackly and bronzed while a little honey in the batter makes them just sweet enough. For the crispiest texture, try to eat these the day they are made. That’s all for now. If you have any questions of a technical nature, send an email to 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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