With Korean BBQ-style meatballs for a fun Friday dinner.
 | | Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. |
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What to Cook This Week: A Savory Dutch Baby With Honey and Lemon |
Good morning. Purple finches have come to our bird feeder lately, eating after the cardinals have had their fill and before the red-winged blackbirds arrive. They whomp on the sunflower seeds and I feel as I do when I've served something to the children that they particularly like, as if I've achieved something, if only by chance. |
Dutch babies, eggy batter poured into a hot pan filled with butter, are an example of that. They're served either sweet (as in this caramel apple version) or savory (with bacon and runny Camembert). It's a fulfilling magic trick, to serve Dutch babies. Watch them disappear! |
Today, I'm excited to make Yewande Komolafe's new recipe for a goat cheese and dill Dutch baby (above), topped with crunchy watercress and dressed with drizzles of honey and lemon juice. You could try it for brunch, I suppose, but I'm thinking of it for a dinner service before an early bedtime. Wimbledon begins tomorrow at 6 a.m., Eastern time! |
As for the rest of the week. … |
I like the vibrancy of Naz Deravian's recipe for lemon spaghetti with roasted artichokes, with its silky, salty-acidic sauce of lemon juice and zest with Parmesan cheese and plenty of basil. It's terrific served over a bed of baby arugula and, if you have some on hand, bread crumbs add a lovely texture to the finished dish. |
Here's a recipe from Hetty McKinnon that calls for two pantry heroes worth highlighting: frozen Asian dumplings and fragrant chile crisp. Hetty brings them together in this lovely dumpling tomato salad with chile crisp vinaigrette. No dumplings? You might try gnocchi or Korean rice cakes instead. No chile crisp? Make your own! |
Ali Slagle's recipe for tofu and asparagus with frizzled leeks is an almost-no-cook vegan meal that offers a thrilling mixture of textures and flavors: smooth tofu, sweet, papery leeks and crunchy asparagus in a salty miso-based vinaigrette. I like it over soba noodles, myself. |
Head into the weekend with Kay Chun's recipe for Korean barbecue-style meatballs. Kay calls for crushed Ritz crackers to bulk and bind the ground beef, but panko wouldn't be a bad substitute if you don't like putting on the Ritz. |
There are many thousands more recipes to cook this week waiting for you on New York Times Cooking, if you have a subscription. I hope you do. Subscriptions make this whole enterprise possible. If you don't, I hope you will consider subscribing today. Thanks.If you run into any issues with our technology, please reach out to cookingcare@nytimes.com. Someone will get back to you. If you have any issues with this newsletter or simply want to say hello, please reach out to me: foodeditor@nytimes.com. I can't respond to every letter. But I read every one. |
Nicholas Hune-Brown, in The Walrus, examined the changing culture of libraries in Canada as they steer into the challenge of being "the last public space." |
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