Good day! Right here’s one thing new: I took over the Nicely publication this week, making a weekend-prep sport plan to make weeknight cooking quicker and simpler. Suppose: Wash and minimize up your sturdy veggies on Sunday so that you’re all set for orzo salad on Monday and naan-o paneer-o sabzi on Tuesday. Enroll beneath to get my takeover in your inbox tomorrow!
Now, again to our recurrently scheduled programming. Have you ever seen that sizzling honey is abruptly in all places? It’s in your ricotta toast, in your potato chips and ice cream, even in your espresso martinis. Julia Moskin wrote about how this syrupy condiment went from a drizzle in your pizza to a cultural deluge, hitting the most-searched lists proper subsequent to “chili crisp,” “pumpkin spice,” and “polycule.”
I’m right here for it. I like a candy and spicy mash-up — and I’m guessing Farideh Sadeghin does, too. Her new recipe for warm honey hen produces skinny and blissfully crunchy cutlets, made out of pounded hen breasts aggressively seasoned with garlic and onion powders. They’re then coated in crushed cornflakes, which type a shaggy golden crust after baking. Slightly selfmade sizzling honey swirled on prime is the decisive flourish. Substitute store-bought in case you have it available; it’s all good. Should you’re fortunate sufficient to search out your self with leftovers, they make the perfect sandwiches slicked with mayo and layered on a smooth, toasted bun with some crunchy romaine.
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Sizzling Honey Hen
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Want much more culinary crossovers in your life? Anna Gass’s rigatoni alla zozzona, which loosely interprets to “massive mess rigatoni,” is a mixture of 4 traditional Italian pastas. It’s acquired the tomato sauce of amatriciana, the pancetta of gricia, the egg yolks of carbonara and the black pepper of cacio e pepe, together with purple wine and candy Italian sausage for good measure. Rigatoni is good right here; the massive, sturdy tubes can stand as much as the scrumptious lovefest of the sauce. Abbondanza!
Basta, now let’s get minimalist and tremendous speedy. Yasmin Fahr’s spicy shrimp and chickpea salad is a colourful, hardy melding of garlicky sautéed shrimp, canned chickpeas, Fresno chiles, purple onion and herbs, all tossed in a citrus-mustard dressing. It’s even higher the subsequent day, so you’ll want to stash your leftovers within the fridge for a lunch elevate.
My household is making an attempt to go mild on the meat through the week, to various levels of success. However Farideh makes it simple: Her tackle a Punjabi palak paneer has cubes of the contemporary cheese cooked briefly in a inexperienced purée of spiced spinach seasoned with contemporary ginger and chiles. Tofu cubes make a superb paneer stand-in for those who can’t discover or desire to not use the standard Indian cheese. And you’ll skip the cream on the finish as effectively to maintain this on the lighter facet.
For dessert, my black and white cookies are traditional rounds of soppy vanilla cake lined in half-moons of chocolate and vanilla glaze. My solely trendy twist is a contact of grated lemon zest within the batter for a vibrant pop. They’re pure nostalgia for the native New Yorkers and Midwesterners who grew up on them, and a pleasant deal with for anybody else.
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Yewande Komolafe’s creamy, turmeric-spiced coconut fish and tomato bake is a sunshine-hued dream of a meal, heady with ginger, garlic and chile. Serve it with flatbread to scoop up all of the smooth, saucy fish and cherry tomatoes, which wrinkle and condense however don’t fairly collapse from their temporary stint within the oven.
