What to Cook Tonight

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Good morning. I mostly traffic in recipes in this space — in no-recipe recipes, too, as you will see below. These are mostly singular events: chicken paprikash, say, or a tofu scramble. What I love about my colleague David Tanis is, he stands for menus, for a full slate of recipes that result in a marvelous meal. Last week, for instance, he brought us instructions for a spring dinner of remarkable elegance and deliciousness, something to delight on all fronts: an herb-filled salad with egg and walnuts (above), with pan-fried breaded pork chops to follow, and baba au rhum for dessert. I hope you’ll give that a try this weekend.

Tonight, though, caught in the midst of the week, I’ll suggest a one-pan situation to bring you dinner on the quick, and you don’t even need a proper recipe to make it: spicy pasta with tomatoes, olives and capers. It’s a breeze. Sauté some tomato paste in olive oil, hit it with Sriracha and a splash of fish sauce, then add a can of tomatoes and a handful each of rinsed capers and pitted olives. You can either cook the pasta in the sauce itself, with a cup or two of water, or separately as I did in this kooky video Becky Hughes and I put together for our Instagram account. Grate some pecorino over the top at the end and dinner is served.

A few more midweek ideas, if that salty umami bomb is not in the cards for you tonight: creamy white-bean soup with spicy paprika oil; mushroom quesadillas; sheet-pan jerk salmon.

I like, as well, this roasted asparagus and scallion salad, and this coronation chicken salad, too. I like a Roman egg-drop soup, and always and forever these middle-school tacos.





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