Good morning! Today we have for you:
Ciao for nowI’m writing this on my last day at work before leaving for vacation — a brief stay in London followed by some time traveling in Spain. Naturally, I planned much of the trip around where and what I’m going to eat: the restaurants, the snacks, the local specialties I can’t wait to try. I’ll tell you all about it when I’m back. In the days before I go, I always like to keep my meals on the simpler, lighter side. So, I’m eyeing Sheela Prakash’s puttanesca poached fish. In her riff on the classic Italian pasta, she poaches fillets of white fish in a punchy tomato sauce spiked with crushed red pepper, anchovies, olives and capers. I’m partial to hake, but feel free to use whatever fish you like (cod, halibut, flounder). Even shrimp or salmon will happily absorb that pungent red sauce. Are you traveling this summer and if so, do you plan your trip around food? Send me a note at hellomelissa@nytimes.com if you feel like sharing. Featured Recipe Puttanesca Poached FishMore food for thoughtSilken tofu with peanut chile crisp: You don’t need to do much to a block of silken tofu to turn it into a delicious dinner; its custard-like texture does most of the work. But Nisha Vora adds even more layers of texture and flavor with a crunchy, salty topping that’s a bit like chile crisp — a savory mix of toasted peanuts, chiles, spices and sesame seeds seasoned with soy sauce, rice vinegar and a touch of agave. Grilled pork chops with cherry sauce: Pork chops and apples may be more traditional, but cherries are definitely more seasonal at the moment. Mark Bittman’s recipe is brawny, savory and just sweet enough. Roasted red peppers with beans and greens: Use any mix of red, yellow and orange bell peppers to make Ali Slagle’s one-pan recipe, which is sort of like bean-stuffed peppers turned inside out. It’s a colorful and especially satisfying meal. Linguine with zucchini, corn and shrimp: The key to Dan Pelosi’s easy recipe is to barely cook the vegetables so they keep their shape, adding a gentle bite along with their inherent summery sweetness. Edible cookie dough: When you’re craving Toll House cookies but can’t bear to turn on the oven, whip up Melissa Knific’s easy, safe-to-eat, chocolate-flecked dough. Just don’t try to actually bake it; it’s made for instant gratification on the hottest days. That’s all for now, except to remind you that if you need any technical help, you can reach out to cookingcare@nytimes.com. I’ll see you in a couple of weeks. 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.
|
