New Recipes for Your Rotation

Add vegan tantanmen and roasted rhubarb cobbler to your weekend cooking plans.

View in Browser Add nytdirect@nytimes.com to your address book. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Saturday, April 24, 2021 New Recipes for Your Rotation Another week, another slate of fresh recipes from New York Times Cooking for you to cook. Some of our newest recipes were also among our most popular this week, like Melissa Clark’s sweet-tart roasted rhubarb cobbler, Yotam Ottolenghi’s cozy confit leeks with lentils, Sue Li’s showstopping fried fish sandwich and Hetty McKinnon’s hearty vegan tantanmen (above). Give any one of them a go this weekend, and we’ll bet what’s new now will soon feel like an old friend.   Johnny Miller for The New York Times. Food stylist: Laurie Ellen Pellicano. Our 10 Most Popular Recipes Right Now ADVERTISEMENT   Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Roasted Rhubarb Cobbler 1 1/2 hours, 6 to 8 servings   Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Confit Leeks With Lentils, Lemon and Cream 2 hours, 4 servings   Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Fried Fish Sandwich 20 minutes, 4 sandwiches   Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Vegan Tantanmen With Pan-Fried Tofu 45 minutes, 4 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Unsubscribe | Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2021 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018