Roasted broccoli pasta, Greek chicken and more recipes.
 | | Michael Kraus for The New York Times |
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Good morning. I'll be grilling today, if I can, the first fire of the season where I stay: red oak I'll let burn down into coals. I'll make like Pat Martin and get some sugar snap peas over the fire in a grill basket, tossed with olive oil and salt. Hit those with lemon zest and red-pepper flakes when they're good and charred and crispy, and serve with smoke-roasted chicken (above). Griddled oranges with rosemary for dessert, with vanilla ice cream? I think so, yes. |
I'll flip a coin and abide by its decision. There's no losing in this game. |
As for the rest of the week … |
Your broiler is the secret to this amazing salmon with asparagus and herbs, nicely browning the fish and vegetables under their seasoning of mustard and soy sauce. The salad lends a fantastic freshness. I like it with rice. |
A curry udon is a perfect midweek repast, particularly if you have some Japanese curry bricks in the pantry. If not, there's a quick, from-scratch curry roux formula in the recipe that delivers a similar richness. Noodles, onion, potatoes, carrots and spinach? That's a fine one-bowl meal. |
The flavors of a chicken souvlaki combination platter come through in this recipe for Greek chicken with a salad, but the recipe's streamlined for easy weeknight cooking. A yogurt sauce acts as a quick marinade for the chicken and as dressing for the cucumbers and tomatoes, with feta and olives. Nice. |
And then you can round out the week with these crispy cilantro-chile shrimp, inspired by the cuisine of Maharashtra, on the west coast of India. A spicy, green sauce covers the shrimp, which are then dusted with farina or semolina and pan-fried until crisp. I might fold mine into naan. |
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Now, it's nothing to do with cleaning squid or skinning an eel, but Anthony Trollope was born on this day in 1815. You should read "The Way We Live Now," his epic 1875 satire, if you haven't already (and re-read occasionally if you have). |
Here's Alex Dimitrov's new poem, "The Years," in The New Yorker. |
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