Good morning! Today we have for you:
Peanut, peanut noodles (and cabbage)
I have lots of cravings — wild for a food editor, I know — and somewhere in the top five has to be peanut sauce. A pungent, salty-sweet peanut sauce is one of the first things I ever learned to make (I was tasked with stirring it together to go with my mom’s summer rolls). My cravings are strongest in summer, when I want — need — it as a dressing or a dip for cold noodles, crisp cucumbers and grilled skewers. We have plenty of peanut-sauced options here at New York Times Cooking, and this new entry from the vegetarian cooking queen Hetty Lui McKinnon looks so good. The peanut sauce is there, of course: a lip-smacking mix of smooth peanut butter, soy sauce, rice vinegar and garlic, with a little maple syrup to balance all that salty umami goodness. But there’s also lots of crunch, from ruffly napa cabbage (though feel free to use savoy or good ol’ green cabbage instead), chopped peanuts and crushed instant ramen noodles. And if peanuts aren’t your thing, you can use a different nut or seed paste. We also really love a sesame-based sauce around here. Featured Recipe Crunchy Peanut Noodle SlawTwo dishes I have on repeat and one I can’t wait to tryGrilled chicken legs: Genevieve Ko offers an optional glaze for this foundational grilling recipe, and more often than not I skip it, opting instead for just salt and pepper. (This is a really nice place to use any seasoned salts or salt blends you have; I just polished off some Hawaiian seasoning salt that I brought back from Honolulu.) This recipe yields eight to 10 servings; use the leftovers in rice bowls and salads and sandwiches and soups. Coconut-dill salmon with green beans and corn: This Yewande Komolafe recipe, I tell you. The first time I made it, I used trout instead of salmon because that’s what my grocery store had. The second time, I used salmon but subbed little white hakurei turnips for the green beans, and next I want to try it with cod or shrimp. The point being, to make this sweet, savory and summery recipe once is to want to make it again all season long because it’s a snap to prepare and so delicious. Seared peach and panela salad: I don’t think I’ve yet had panela, a semisoft, mild Mexican cheese, but I am familiar with the squeaky charms of its cousins, queso blanco and halloumi. This new dish from Kristina Felix is an excellent invitation to add panela to my cheese repertoire, as well as a great use for those not-quite-peak peaches. 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 goAt some point this past week, fanning myself with my hand because it was so warm and humid, I found myself staring blankly at a bunch of limes I’d picked up on sale, and I thought, Dang, a margarita sounds really good right about now. So I’m leaving this right here for us (me).
Thanks for reading!
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