Skillet ginger chicken with apricots and braised chard with gnocchi to forget it's FebruaryCold February nights call for slowly simmered stews and braises; heady, savory aromas; and bowls of succulent, fall-off-the-bone meats. But what if you're pressed for time? I'd prescribe Yasmin Fahr's spicy, speedy recipe for skillet ginger chicken with apricots. The genius thing here is that although the meal comes together in less than an hour, your kitchen will smell as if you've been cooking all day, the wafting scents of coriander and cumin mingling with lightly floral dried apricots and fresh mint. Boneless, skinless chicken thighs keep the cooking time brief, while baby spinach adds low-effort color and a silky texture. Serve it over rice or bread to take advantage of that heady pan sauce. Featured Recipe Skillet Ginger Chicken With ApricotsIf your preferred remedy for the winter blahs is to pretend that it's already spring, my one-pot braised chard with gnocchi, peas and leeks can provide a delicious deception. Chock-full of white wine, herbs and pillowy potato gnocchi, it's a brothy dish that's both light and rich, especially if you stir in the optional but delightful dollop of fresh ricotta at the end. Alternatively, a dash of cheerful color can distract you from February's gray skies. Pairing Lidey Heuck's easy pan-seared salmon with Hetty Lui McKinnon's tangy and sweet tamarind-maple brussels sprouts will make for a dazzling pink and green meal, suffused with deep, complex flavors. February is also an excellent opportunity to indulge in creamy, buttery and cheesy pasta dishes. In her Cajun-style shrimp Alfredo, Farideh Sadeghin riffs on classic fettuccine Alfredo by adding jalapeƱo, onion and celery, along with a spicy spoonful of Creole mustard for kick. Plump shrimp give the dish a succulent note and a satisfying measure of protein. Onward to dessert! A few years ago, Julia Moskin aptly adapted Erin Gardner's already adaptable recipe for kitchen sink cookies, bursting with potato chips and M&M's, for a story about "procrastibaking." A traditional and time-honored workday strategy any time of the year, it is, I believe, particularly curative in February. In her piece, Julia quotes Erin about her procrastibaking rationale: "Being in a field where I have to be creative on demand, I think my brain needs to ride on cruise control before getting down to business." Amen to that! Who else can relate? Let me know at hellomelissa@nytimes.com. As always, you'll need to subscribe to get the recipes, and we thank you if you already do. Note that if you bump into any technical problems, you can send an email to cookingcare@nytimes.com for help. That's all for now. I'll see you Wednesday.
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Monday, February 19, 2024
Simple yet surprising skillet ginger chicken with apricots
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