EGN NEWS DESK
Welcome to the week! I’m filling in for Melissa and simply as excited as she is for spring’s contemporary peas and picnics. But these come round yearly, and a brand new New York Times Cooking recipe for macaroni and cheese is a particular occasion. Joining Millie Peartree’s Southern-style casserole, Eric Kim’s Stouffer’s copycat, and my so-weird-that-it-works recipe, Genevieve Ko’s new stovetop model is our first to bear the label “simple,” and it’s additionally creamy, basic and produced from simply 5 scratch elements. Welcome to the dance ground!
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Other harbingers of spring for me are cravings for potato salad, rooster salad and the like, a gaggle lately joined by Lidey Heuck’s chickpea salad with contemporary herbs and scallions. “This is wonderful! It actually tips you into pondering you’re consuming potato salad!” wrote Heidi B. when the recipe was revealed in 2020. (It’s the crunch of celery and tang of mustard that does it. The recipe requires yogurt, however I exploit my favourite mixture of bitter cream thinned with mayonnaise.)
Better on one of many still-cool nights: Zainab Shah’s kaddu with greens and shrimp and its basic South Indian taste profile of coconut milk, chile warmth and heat spices like turmeric and cumin. Light however nourishing, with chunks of candy winter squash and brilliant greens, it’s additionally good for an iftar desk. Yossi Arefi’s Nutella banana bread would make a dreamy dessert.
A little bit wealthy to your blood? When I really feel that manner, Hetty Lui McKinnon’s salt and pepper tofu is a buddy. “Salt and pepper” doesn’t start to explain how this dish perks you up with spicy-sweet seared edges, pillowy insides and the juicy chunk of scallions. It’s not simply concerning the warmth: Try utilizing a inexperienced chile for freshness, and a crimson one for sweetness, and also you’ll see what I imply.
Have an awesome week.
