Good morning! Today we have for you:
Plane musingsI’m writing this on my way home from Portland, Maine, on a plane experiencing the kind of turbulence that sets me on edge. Although my mind knows turbulence isn’t necessarily dangerous, my body can’t seem to go with the flow. So, as I often do to forestall worrying, I’m thinking about food and about the next dinner I want to cook when I get back into my kitchen. Since I’ve been scouting restaurants for the past few days, my first meal at home will be on the lighter side, full of all the green vegetables I haven’t been getting enough of. Enter Kay Chun’s simple and deeply satisfying ginger scallion broccoli salad. To maximize flavor absorption, Kay blanches the florets and then tosses them with the miso-ginger dressing while they’re still warm. I’ll serve it simply with some fried eggs, but Kay’s salad is also perfect with any fish, tofu or meat you’ve got going on. And leftovers make a perfect light lunch the next day. Featured Recipe Ginger Scallion Broccoli SaladMore food for thoughtRoasted chicken with fennel and peaches: Drizzles of honey and vinegar and a dusting of warm Moroccan-inspired spices add so much depth to Nargisse Benkabbou’s crispy-skinned chicken recipe. The peaches and fennel soften and condense as everything roasts, adding a gentle, syrupy sweetness. Shrimp and potatoes pil pil: Also from Nargisse, this zippy skillet dish is a riff on spicy, garlicky Spanish gambas al pil pil. To turn it into a full meal, Nargisse adds tender baby potatoes to the pan, which absorb all the intensely flavored sauce. Beef tacos dorados: These meaty, extra crispy tacos from Camelia Valdivia Carnero (and adapted by Kristina Felix) would be welcome at my table all year long. But they seem especially suited for summer when tomatoes are at their juiciest and best. Crunchy noodle and tofu salad: With a mix of crunchy vegetables and crispy fried noodles, Hetty Lui McKinnon’s meatless riff on a Chinese chicken salad (which isn’t actually Chinese in origin), has textures galore. She uses baked tofu instead of poultry; adds celery, carrots and cabbage for color and freshness; and tosses it all with a sesame-maple dressing spiked with rice vinegar that keeps you coming back for more. Blender chocolate mousse: Adapted by Tejal Rao from a recipe in a Junior League cookbook, this creamy, easy treat is a perfect balance of bittersweet, ethereal and rich. You do need to let it chill for at least a couple of hours before serving, but it comes together in a flash. That’s all for now, except to remind you that if you run into any technical issues, you can send an email to cookingcare@nytimes.com for help. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Wednesday. 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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