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My flight landed simply earlier than dinnertime final evening. My household and I might simply have ordered in, however after 4 straight days of restaurant meals — on a scouting journey for The New York Times — I craved the Zen of creating dinner, which at all times soothes my journey frazzle. I wished one thing quick, pantry-friendly and seasonal, to replicate this beautiful heat climate we’ve been blessed with within the Northeast. Lo and behold, I discovered Ali Slagle’s lemon-garlic linguine, which checks each field.
It’s a pantry pasta good for the season. The acidity of the lemon juice and zest makes it lighter and brighter than the same old pantry pasta, and you may jazz it up with no matter recent substances you’ve readily available: a handful of torn recent herbs (I’ve received sorrel and mint on the deck), or a few of these greens or sugar snap peas simply coming into season, thinly sliced and cooked within the pasta water. Is it too early to proclaim this the Recipe of the Summer? It’s solely been out for a few weeks and it already has a 5-star score! Give it a whirl and let me know what you suppose — I’m at [email protected]. Let’s evaluate notes.
Featured Recipe
Lemon-Garlic Linguine
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Lemon juice additionally performs a important function in Yasmin Fahr’s zucchini salad with bread crumbs. The citrusy, mustardy, anchovy-enhanced dressing soaks into uncooked zucchini cubes, softening them and imbuing them with taste. A crunchy topping of fried capers and bread crumbs provides texture and heft. You can serve it with any pantry pasta that wants a aspect of greens, or make it the star of a summer season lunch or gentle dinner.
There’s a small quantity of lemon juice in Kay Chun’s herb-marinated pork chops, although it’s actually simply there to carry out the flavors of the herbs, garlic, shallot and olives. Boneless loin chops preserve this on the leaner aspect for pork, and so they prepare dinner up in a snap. And take a look at Kay’s wily approach: She marinates the pork after cooking as an alternative of earlier than, which suggests the meat absorbs sharp, recent flavors that haven’t been dulled by cooking. This works splendidly with any just-cooked meats and fish. For instance, I might strive it with seared boneless, skinless hen thighs for a simple poultry-based weeknight dinner.
For one other full-flavored hen thigh choice, the honey and soy sauce combination on Kay’s glazed hen thighs caramelizes within the oven, turning sticky and salty-sweet. Serve it with a stack of napkins for many who like to eat poultry with their arms (that’s me!).
No level in consuming Yasmine’s ginger-garlic shrimp with coconut milk along with your arms, although — the creamy, spicy broth (and the rice that absorbs it) must be scooped with a spoon. Then you may pluck out the fats shrimp and floppy spinach leaves along with your chopsticks.
Finally, for dessert, let’s circle again to lemon with a pan of lemon-blueberry bars. The jammy berries add shade and sweetness to those beloved tart treats. Be certain to serve them chilly, straight from the fridge, for the firmest and greatest texture. They can get a bit of runny if left at room temperature too lengthy.
Obviously, you’ll wish to subscribe to get these and all the opposite hundreds upon hundreds of recipes we’ve ready for you at New York Times Cooking. And in case you want any technical recommendation (the place did the search bar go, why can’t I print), ship an e-mail to [email protected] — the good of us there may also help type all of it out.
That’s all for now. See you on Wednesday.
