Enjoy the leftovers of a salmon and couscous salad all week.
 | | Melissa Clark's Peruvian chicken.Romulo Yanes for The New York Times. Food Stylist: Vivian Lui. Times |
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Good morning. When my children were very small, there wasn't a lot of time to cook proper meals. Each evening my wife and I found ourselves sliding down a chute that led from dinner for the kids to bath to books to bedtime, and emerging at the bottom ready only for takeout food and some shut-eye before, invariably, one child or both awakened in a cry. |
We ate a lot of takeout Peruvian roast chicken. It was our staple meal: salty-skinned and moist, with an addictive spicy cilantro sauce. That phase of our lives didn't last that long in the grand scheme of things, but I still seek comfort in those flavors, and remember those days with warmth. |
And now I can cook the chicken myself with Melissa Clark's ace recipe (above). I usually double the amount of sauce so I can use it to anoint chicken sandwiches during the week. Would you consider joining me in doing so today? |
As for the rest of the week … |
Hetty McKinnon has a new recipe for a tofu-ginger stir-fry that's an excellent fast-and-flavorful meal for the start of the week. The slivered ginger sweetens in the pan, while the tofu achieves the miracle of being both bouncy and crisp. |
There's something deliciously heretical about Kay Chun's smoky tomato carbonara, which brings a bright tang to what is usually a velvety rich dish. "I don't care what you call it," one subscriber noted on the recipe, "this tastes great." |
Ali Slagle's sheet-pan roasted chicken with greens is a reminder of the ease and joy of one-pan cooking, with dark, leafy greens beneath the chicken absorbing its fat and juices so that they emerge almost braised. |
Here's a 30-minute salmon and couscous salad with cucumber-feta dressing from Yasmin Fahr, inspired by both green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. (Eat the leftovers cold for lunch, enlivened by a squeeze of lime juice and more fresh herbs.) |
And then to round out the week, join me for some kitchen freestyling with a no-recipe recipe approach to a kale salad with cranberries, pecans and blue cheese. When I made it the other night, I swapped in dried cherries, roasted almonds and dabs of triple crème Brie for the headliner mix-ins, and then topped the salad with a variation on Melissa Clark's recipe for chicken schnitzel. (I used chicken thighs in place of her cutlets.) This was an outrageously good meal. |
You do need a subscription to read the recipes, however. Subscriptions are what make this whole enterprise possible. If you haven't already, please consider subscribing today. Thanks so much. |
And write for help if you run into trouble along the way. We're at cookingcare@nytimes.com, and someone will get back to you. You can also write to me, if you'd like to say hello or bark: foodeditor@nytimes.com. Even if I can't respond, I read every letter I get. |
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