What to Cook: Chopped salad with jalapeño-ranch dressing, spring barley soup and more recipes

Set yourself up for a night of snacking and Oscars viewing, then plan a few meals.

View in browser|nytimes.com Continue reading the main story March 27, 2022 David Malosh for The New York Times. Food Stylist: Simon Andrews. What to Cook This Week By Sam Sifton Good morning. It's Oscar Sunday, and my colleagues on the Culture and Styles desks of The Times are caffeinating in advance of a long evening of live awards coverage. That will make it a two- or three-screen evening for me, and I don't want a complicated meal to go along with it. I want a charcuterie board (above) and a big bowl of popcorn. But maybe you're putting together a viewing party? Naturally, we've got recipes for that. Were I playing host, I'd serve deviled eggs and a pile of icy cut vegetables with green dip. Also, sweet-and-salty party mix and jalapeño poppers. And then at the end of the night, I'd pretend we were at the Vanity Fair Oscar Party and serve smash burgers in the style of In-N-Out. As for the rest of the week … Monday I love this remarkably unsubtle chopped salad with jalapeño ranch dressing. It manages to evoke restaurant eating without tipping over into fanciness. Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Chopped Salad With Jalapeño-Ranch Dressing By Alexa Weibel 20 minutes Makes 4 to 6 servings Continue reading the main story ADVERTISEMENT Tuesday This skillet chicken and rice with anchovies and olives takes inspiration from the flavors of pasta con le sarde, a classic Sicilian dish that's made with sardines and fennel. Some subscribers suggest using a Dutch oven rather than a skillet, so as not to risk the sauce splashing out of the pan. Smart! Johnny Miller for The New York Times. Food Stylist: Susan Spungen. Skillet Chicken and Rice With Anchovies and Olives By Lidey Heuck 1 hour Makes 4 servings Wednesday Spring barley soup is a beautiful midweek repast, super cozy from the chewy pearled barley and the seasonings of miso soup, with a freshness that comes from asparagus and peas. Christopher Testani for The New York Times. Food Stylist: Monica Pierini. Spring Barley Soup By Ali Slagle 45 minutes Makes 4 servings Thursday Hot, crunchy, delicious: stir-fried lettuce with egg and crispy garlic. (Cooked lettuce is shaping up as one of my favorites of 2022. As I've mentioned before, I like the dim-sum parlor move of steaming wedges of iceberg and then seasoning them with soy sauce — wow.) Christopher Testani for The New York Times. Food Stylist: Monica Pierini. Stir-Fried Lettuce With Crispy Garlic and Fried Eggs By Hetty Mckinnon 20 minutes Makes 4 servings Friday And then you can round out the week with chicken in a watermelon. April Fools'! Here's a delicious recipe for seared scallops with glazed brussels sprouts. What a pan sauce on that one. I think you'll love it. Linda Xiao for The New York Times. Food stylist: Sue Li. Prop stylist: Pamela Duncan Silver. Seared Scallops With Glazed Brussels Sprouts By Eric Kim 25 minutes Makes 2 servings There are thousands and thousands more recipes to cook this week waiting for you on New York Times Cooking. As I believe I've brought up before, you need a subscription to access them. Subscriptions make this whole situation possible. If you haven't taken one out yet, would you consider doing so today? Thanks so much. Please visit us on TikTok, Instagram and YouTube while you're at it. And do write us directly if you find yourself up a culinary creek without a paddle. We're at cookingcare@nytimes.com, and someone will get back to you. (You can also write to me: foodeditor@nytimes.com. I read every letter sent.) Now, it's a long way from talking about how to skin an eel or seed a pomegranate, but I loved David Orr's wrestling match, in The Times, with Brad Leihauser's new book, "Rhyme's Rooms: The Architecture of Poetry." Here's Soraya Roberts in Pipe Wrench, writing about junk food, the movies and Generation X. The black-footed ferret is among North America's most endangered mammals. In High Country News, Lawrence Lenhart wrote about an effort to change that, through cloning. Finally, here's a poem to celebrate the movies, as we celebrate them tonight. It's Frank O'Hara's "Ave Maria." Enjoy that, and I'll return on Monday. Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018