Good morning! Today we have for you:
Back to realityAs much as I love a long holiday weekend, it does make life a little hectic once the truncated workweek revs up. I’ve got that same never-ending list of things to do, just fewer days to get them done. Enter Kay Chun’s speedy new beef, asparagus and tofu stir-fry, a smart meal to cook at the end of a busy day. Adding crumbled firm tofu along with the ground beef makes the dish both lighter and more economical, and I love the way the tofu stays a little soft while the meat browns in spots. Then Kay adds the asparagus toward the end to preserve its bright color and crisp-tender texture. Cook it all quickly, then savor it slowly while you remember that another weekend is just a few days away. Featured Recipe Beef, Asparagus and Tofu Stir-FryMore (speedy and otherwise) food for thoughtChile chicken and bean guisado: Inspired by the flavors of Mexican chorizo, Kristina Felix’s white bean and chicken stew gets seasoned with tomatoes, vinegar, cinnamon and ancho chile powder, which adds a characteristically fruity-smoky depth. It’s a savory and substantial one-pot meal that can be on the table in about half an hour. Spicy sardine pasta with leeks and lemon: Tinned fish doesn’t need much help to become a meal: Just open the top and grab a hunk of bread. But for something a little more satisfying, Ashley Lonsdale mashes canned sardines into a pan of sautéed garlic and leeks for sweetness, with chiles for heat and capers for pizazz, then tosses it all with spaghetti. And if sardines aren’t your thing, the recipe works just as well with canned tuna, anchovies or salmon. Spicy shrimp salad with mint: You can sear the paprika- and garlic-seasoned shrimp for this classic Mark Bittman recipe under the broiler, on the stovetop or on the grill, as long as you let the pink crustaceans get a little singed at their edges. Then serve them over an arugula and mint salad for a summery dish that’s excellent all year-round. Charred corn and pickled jalapeño potato salad: This vibrant potato salad might be slightly too involved for this week, but I’ve got the recipe bookmarked for the weekend. Then I’ll have time to follow Sue Li’s genius directions for slathering mayonnaise on the corn before searing it in a skillet, which adds a layer of smokiness while keeping the kernels sweet and juicy. With soft potatoes and pickled jalapeños, the salad is a zippy accompaniment for whatever else you’ve got on the table. Ice cream with olive oil and dates: Just because I’m busy doesn’t mean I’m skipping dessert. My go-to for harried moments is Ali Slagle’s no-cook recipe, which turns a pint of ice cream into a delightfully sweet-savory way to end the day. That’s all for now. If you need any technical help, the brilliant people at cookingcare@nytimes.com are there for you. And you can find me at hellomelissa@nytimes.com. 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.
|
