Try garlic shrimp that provide a taste of Hawaii's food truck cuisine.
 | | David Malosh for The New York Times. Food Stylist: Simon Andrews. |
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Good morning. The chef Chintan Pandya gave us a killer recipe for chicken tikka (above), his take on the classic Indian dish made with spiced yogurt-marinated chicken, skewered and then grilled or roasted. |
I'll get my chicken into the marinade by this afternoon and cook it this evening, but not the way Chintan intended. Instead, I'll undercook the meat slightly and finish it on top of a pizza, one similar in style to the Indian pies of the Bay Area and Edison, N.J., among other places: a tomato sauce brightened with ginger and garlic; a bunch of shredded mozzarella and Cheddar; some cilantro leaves in place of the usual basil; everything studded with chicken tikka. |
Oh, man. I think that's going to be great. You want to join me? If not, there's always mushroom lasagna or, if you're sick of cooking, one of the premium frozen pizzas that Julia Moskin wrote about last week and taste-tested with a number of her colleagues. |
As for the rest of the week. … |
I like Ali Slagle's tempeh tacos recipe for the way the tempeh sucks up the flavors of the spices and the sauce, and for her use of hard-shell tortillas as contrast to the softness. So good. |
Simplicity itself: Hetty McKinnon's one-pan creamed spinach with eggs. You make the spinach first in a skillet, then make divots in it for the eggs, which steam on the stovetop. Just add toast — or, honestly, a simple seared steak. |
Ligaya Mishan's garlic shrimp are a taste of Hawaii's food truck cuisine, crisp and garlicky and remarkably easy to make at home. Do that! |
Many more thousands of recipes to consider cooking this week are at New York Times Cooking. You need a subscription to read them, though. Subscriptions allow us to keep doing this work that we love. If you haven't already, I hope you will subscribe today. (And if you have? Thank you so much.) |
Write for help if you run into trouble with our technology: cookingcare@nytimes.com. Write to me if you'd like to yell about something, or just to say hi: foodeditor@nytimes.com. I can't respond to everyone. But I read every letter I get. |
Now, it's nothing to do with pastry or broth, but here's "ICE," a new poem from Marianne Boruch in The New York Review of Books. |
Twenty-five years after Monica Lewinsky entered the public consciousness, she's in Vanity Fair this month outlining 25 things she's learned along the way. |
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