Sunday, April 17, 2022

What to Cook: Pasta primavera, keema shimla mirch and more recipes

It's a day of celebratory dishes, then back to weeknight cooking.

What to Cook This Week

Good morning. Holidays surround us today. Probably, you've already planned your play. It's time to play that plan.

If not? You might have a butterflied leg with lemon salsa verde today, or shanks with pomegranate and saffron (above), or a shoulder braised with dried fruit. You might eschew holiday celebration entirely, and make yourself some red lentil soup with lemon, or a Swedish almond cake. Or both!

I might, myself, forgo the traditional Sifton ham to cook buttery scallops with lemon and herbs, and then try to figure out how to watch the 2022 World Snooker Championship on my screen.

As for the rest of the week …

Monday

I like this seasonal pasta primavera with asparagus and peas from Melissa Clark, easy, quick and delicious. The addition of crème fraîche makes it taste extra springlike and fresh, though a drizzle of olive oil would work in a pinch. The tarragon's essential.

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Tuesday

Ali Slagle has a new recipe that would make for a fine Tuesday meal: slow-cooker beef barley soup. There's no searing at the start, and plenty of umami from the dried mushrooms. It's a classic dump-and-go in the morning, and yields a fantastic dinner come dark.

Wednesday

Cook's choice: either Zainab Shah's new recipe for keema shimla mirch, which pairs ground chicken with spices, aromatics, tomato, bell pepper and chiles; or my no-recipe recipe for a hasselback kielbasa. Either way, you get a quick weeknight dish on the night of the week when you may need one most.

Thursday

Hetty McKinnon's tofu and tomato egg drop soup is a tangy take on a classic Chinese stir-fry, made in soup form. Yes, there's ketchup on the ingredient list. It gives the broth a welcome sharpness. You'll see.

Friday

And then to round out the week, I think you should consider one of these two stunners: either Colu Henry's sticky agrodolce-style chicken braised in two vinegars, or Kay Chun's roasted salmon with asparagus, lemon and brown butter, ready in well under half an hour.

Thousands and thousands more recipes to cook this week are waiting for you on New York Times Cooking. You do, yes, need a subscription to access them. As I've noted before, subscriptions support our work and allow it to continue. I hope, if you haven't taken one out yet, that you will consider subscribing today. Thanks.

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Now, it's a far cry from writing about Frenching lamb chops or using a coffee sock, and I loathe fictional depictions of journalists probably as much as police do fictional depictions of detectives, but there's still something exciting about the new "Tokyo Vice," on HBO Max.

In The Times, Molly Young makes a compelling case for reading Margo Jefferson's new memoir, "Constructing a Nervous System."

Fascinating: Ellen Ruppel Shell in Smithsonian Magazine, on the world's most treasured "tone wood," used for making beautiful guitars.

Finally, here's a poem from Taneum Bambrick in The New Yorker, "Separating." Enjoy that, and I'll be back on Monday.

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