What to Cook Right Now

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Good morning. Holy crow did our Alison Roman deliver a good new recipe this week:

a tomato-rich weeknight fish pasta

(above) that you can riff on forever, or at least until you come down on a favorite combination of fish. She calls for firm, white-fleshed fillets, along with shrimp, mussels or clams. I’d try squid and scallops, on top of flounder, and omit the shrimp. You’ll make it however you make it — ling cod and spot prawns would be great, if you’re in the California market — but attend to her volumes of garlic and olives. Those are big players in this game.

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David Tanis came through as well, with his new

recipe for pork chops with braised fennel

, a dish to recall the flavor of Italian sausages and porchetta alike. He calls for a wet brine in the recipe, but as he points out in

his “City Kitchen” column

this week, you can substitute a quick dry brine if you don’t have time for a soak, sprinkling a mixture of crushed fennel seeds, black pepper and a couple of tablespoons of salt all over the meat and allowing the chops to sit for an hour or so before cooking.

Some don’t eat meat on Mondays. That’s cool. Good excuse to bear down on David’s recipe for

vegetarian mapo tofu

, a dish that you’ll need to make a few times before you nail down your saucing technique. (Don’t worry: It’ll be delicious each time.) Or, if you just want to cook fast and get into bed, and read the new George Pelecanos, “

The Man Who Came Uptown

,” jump on Tejal Rao’s recipe for

one-pot spaghetti with cherry tomatoes and kale

, which she adapted from one built by the excellent British cookbook author Anna Jones.

And then real soon? Make the

coconut-poached fish with bok choy

Emily Weinstein noted in her latest

Five Weeknight Dinners

newsletter. (

Sign up here

.) Also, this

simple steak au poivre


Frittata with zucchini, goat cheese and dill


Chana dal


This is is a syndicated post. Read the original at www.nytimes.com

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