Good morning! Today we have for you:
Golden chicken, tender radishes, sweet peasFor me, the only downside of spring is the overabundance of pollen, which I can feel creep up my nose and down into my lungs every time I leave the house. I know all these lovely, fecund flowers and trees aren’t really out to get me, but sometimes it feels that way when I inhale. Spring plants on my plate, however, give me no such grief. And so I’ll celebrate the season by cooking up asparagus and radishes, scallions and baby greens and all the other vegetation that doesn’t make me sneeze. One good place to start is Yasmin Fahr’s lemon chicken with radishes and peas. Roasted together on a sheet pan, the radishes and peas turn supple and sweet while the chicken skin, coated in butter mashed through with preserved lemon, becomes golden and crisp. It’s a colorful meal that feels like spring — but without the itchy eyes. Featured Recipe Lemon Chicken With Radishes and PeasMore food for thoughtCreamy ramp pasta: Ramps, also known as wild garlic, are in season now in the Northeast. Justine Doiron pairs the pungent alliums with mascarpone, miso and lemon, and tosses that with pasta in this satisfying 30-minute dish. If you can’t get ramps where you live, scallions will work just as well here. Mushroom pozole rojo: A staple on vegetarian tables across Mexico, mushroom pozole has the complexity of dried and fresh chiles coupled with the plush texture of hominy. Paola Briseño-González uses canned hominy in her streamlined recipe, which is brightened with crisp sliced radishes, onions and plenty of tangy lime juice. Rosemary-fennel chickpeas with fried eggs: Rosemary, fennel seeds, garlic and red pepper are the classic combination for seasoning porchetta, the Italian roast pork dish. Sarah DiGregorio repurposes that mix for pan-fried chickpeas, which get crisp and golden as they sizzle in the spiced olive oil. Then she cracks eggs into the same pan, making for a hearty, meatless meal that comes together quickly. Cod with harissa butter and lemon: You can throw together this fragrant fish from Nargisse Benkabbou using just a handful of ingredients. The cod fillets are cooked in a ruddy harissa butter, yielding a glossy, savory sauce that you’ll want mop up with flatbread or spoon onto rice. Be sure to add your harissa gradually, tasting as you go. Different brands have different spice levels, and you don’t want to overdo it. Sesame, date and banana cake: The butterscotch notes of Yotam Ottolenghi’s citrus-scented cake come from the combination of soft dates and very ripe bananas — the black-speckled kind that feel soft all over. Ultra-moist and topped with both tahini cream-cheese frosting and caramelized bananas, it makes for a highly festive but not-too-sweet dessert. That’s all for now. For help with any technical matters, you can reach out to cookingcare@nytimes.com. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Sunday. 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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