Good morning! Today we have for you:
A robust Caesar for broccoli lovers
Way back in January, we published this collection of recipes that New York Times Food and Cooking staff members make to reset their appetites, and this bit from Ali Slagle has stuck with me: “Love one vegetable with all your heart and eat it every which way.” It’s such a nice piece of validation: There’s nothing wrong with having a clear favorite vegetable and going all in. I think about this every time I buy bunches of lacinato kale in triplicate, or when I bring home a cabbage knowing full well I still have a quarter-cabbage in the crisper. Ali chose broccoli, so I’m assuming she’ll be as jazzed as I am about this new broccoli and white bean Caesar from Kristina Felix. It’s exactly what it sounds like: Trusty white beans and roasted broccoli get the garlicky, assertively umami Caesar treatment, with some of those white beans smooshed into the dressing to give it extra body. And yes, there are croutons — big, garlic-rubbed croutons made from torn pieces of baguette. Featured Recipe Broccoli and White Bean CaesarOn my to-cook listBraised kimchi chicken with sweet potatoes: Perhaps, dear reader, the weather is warm enough where you are to make the words “braised” and “sweet potatoes” not as attractive as they were a month ago. But I’m in Montreal, where the forecast still shows snow. (It’s driving me nuts; thanks for asking.) This lovely dinner from Eric Kim will take the edge off a bit, and — served with white rice, an easy cucumber kimchi and a fizzy beer — it’s a meal for blue skies, too. Shrimp guisado tacos: “Add some beans to it” is my “put a bird on it,” so I’m already onboard with Kristina’s new tacos. Chickpeas join shrimp and green beans in a skillet to simmer in a spicy tomato pan sauce; I currently have a can of pinto beans, so that’s what I’ll be using. Sour cream pound cake: I spotted something at the supermarket that I hadn’t seen before: goat milk sour cream, made from goat milk, goat cream and goat whey protein. Naturally I had to get it, and now I’m thinking I’ll use it in something that’ll let its flavor really shine, like this classic cake from Vallery Lomas. I’ll skip the optional vanilla glaze and instead eat this tender-crumbed cake with a quick berry syrup made from the frozen haskaps I picked up in the same grocery run. 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 goFrom Melissa Kirsch, in this week’s Good List newsletter: “Desert fivespot, gravel ghost, pale wolfberry, Wallace’s woollydaisy: The names of the flowers blooming in Death Valley are evocative enough. The photos are even better. Instagram is rife with shots of fields of desert gold, but I prefer the isolated blooms submitted by users on iNaturalist. The metaphor is perhaps too on the nose, yet a lone flower persisting in an inhospitable landscape does make for a convincing exhortation to keep going.” (You can sign up for the Good List newsletter here and below.) Thanks for reading!
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