May 7, 2022
With the arrival of spring comes the emergence of brighter, lighter vegetables — and the unfettered urge to gobble up anything green. So this weekend, do just that: Celebrate vegetables with Yotam Ottolenghi's grilled broccoli and lemon with chile and garlic (above), Sue Li's smashed cabbage and mushroom veggie burgers or Lara Lee's tofu-vegetable satay. Or work them into your cooking as adornments, as done in Anna Francese Gass's artichoke carbonara or Yasmin Fahr's broiled salmon and asparagus with herbs. You'll find those, and so much more to cook in the days to come, in our collection of the most popular New York Times Cooking recipes of the week.
Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.
By Sue Li
1 hour
Makes 6 servings
David Malosh for The New York Times. Food Stylist; Simon Andrews.
By Anna Francese Gass
30 minutes
Makes 4 servings
Johnny Miller for The New York Times. Food Stylist:Barrett Washburne.
By Lara Lee
45 minutes
Makes 24 skewers (4 to 6 servings)
Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.
By Yotam Ottolenghi
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