With bready, cheesy changua for breakfast.
 | | David Malosh for The New York Times. Food Stylist: Simon Andrews. |
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Three Menu Ideas for Spring Gatherings |
This week on New York Times Cooking, we have new recipes from David Tanis, Melissa Clark and J. Kenji López-Alt that will inspire delightful dinner parties (and a restorative breakfast). Get out the cloth napkins (or the nice paper towels) for David's springy — and decidedly beautiful — dinner menu. He starts with a composed and improvisation-friendly spring salad of radishes, snap peas, fennel, asparagus and mixed herbs (above); it's a perfect showcase for your farmers' market finds. Cheese-topped cauliflower steaks and strawberry parfaits with ricotta cream complete this elegant (but easy!) spring dinner. For a more informal gathering — a watch party for "The Marvelous Mrs. Maisel," perhaps? — there's Melissa's pork bulgogi with spring vegetables. Swap in your preferred protein for the pork, use whichever quick-cooking veggies you've got kicking around the crisper and serve with rice, kimchi and plenty of cold beer. And for a group in need of serious sustenance after a long night out, Kenji's recipe for changua should do the trick. This dairy-rich Colombian soup is full of torn bread, softly cooked eggs and stretchy cheese — everything you need to soak up all that aforementioned beer. |
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