Season-Bridging Seafood

Springy shrimp, wintry anchovies and white fish for any time of year.

View in browser|nytimes.com Continue reading the main story April 2, 2022 Sang An for The New York Times Season-Bridging Seafood If it doesn't quite feel like spring where you live, Kay Chun's shrimp piccata spaghetti (above), with its plump peas and lemony sauce, can transport you to warmer days. But if you're still hanging on to the vestiges of winter, there's Melissa Clark's roasted cabbage with Parmesan, walnuts and anchovies, warming and cozy without feeling heavy. Or for something seasonally agnostic, give Vallery Lomas's blackened fish with quick grits a go. You'll find those recipes — and dessert! — awaiting you in our collection of the most popular recipes of the week. Sang An for The New York Times. Food Stylist; Simon Andrews. Shrimp Piccata Spaghetti By Kay Chun 25 minutes Makes 4 to 6 servings Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Roasted Cabbage With Parmesan, Walnuts and Anchovies By Melissa Clark 45 minutes Makes 3 to 4 servings Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Cookies-and-Cream Pavlova By Eric Kim 2 ¾ hours Makes 8 servings Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Blackened Fish With Quick Grits By Vallery Lomas 25 minutes Makes 4 servings 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