Sprightly, speedy chicken saltimbocca

Sage, garlic, prosciutto and fontina add layers of flavor to pounded chicken breasts.

View in browser|nytimes.com Continue reading the main story February 18, 2024 Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Sprightly, speedy chicken saltimbocca By Sam Sifton Good morning. Saltimbocca — the name translates from the Italian as "jump in the mouth" — is a dish traditionally made with veal cutlets wrapped with prosciutto and sage, quickly cooked in butter and oil, and occasionally topped with cheese for a run beneath the broiler. Saltimbocca is, our David Tanis has written, largely a restaurant dish, the sort of thing you'd order in a trattoria alongside a bowl of spaghetti. But in his recipe for chicken saltimbocca (above), it becomes exactly the sort of thing you could pan-fry on a Sunday evening in the middle of February and find yourself delighted. Featured Recipe Chicken Saltimbocca View Recipe → David makes the dish with pounded chicken breasts that pick up a great deal of flavor after a few hours of marination, so you might start your preparations after lunch. But if you're rushed because you want to spend more of your time outside, or you have to work, you can use chicken thighs instead. They're more flavorful to start with and much more forgiving of overcooking. (Here's a fine pasta to accompany the meat.) That's Sunday taken care of. As for the rest of the week. … Monday I love Ali Slagle's recipe for miso-mustard salmon as much for the charred cabbage that serves as a bed for the fish as for the miso-mustard sauce that adorns it. Make extra sauce if you can. It's fantastic drizzled over room-temperature roasted tofu for lunch the next day. Continue reading the main story ADVERTISEMENT David Malosh for The New York Times. Food Stylist: Simon Andrews. Miso-Mustard Salmon By Ali Slagle 30 minutes Makes 4 servings Tuesday The sheer simplicity of Eric Kim's recipe for gochujang buttered noodles belies its intensity and deliciousness, especially under a spray of sesame seeds, some sliced scallions and a drizzle of roasted sesame oil. "I love this recipe!" a reader named Susan A. commented a week ago. "I make the single serving and full version all the time, exactly as written." James Ransom for The New York Times. Food Stylist: Barrett Washburne. Gochujang Buttered Noodles By Eric Kim 25 minutes Makes 4 servings Wednesday Here's a new recipe for a hardy, colorful wintertime salad from Melissa Clark, nice on a weeknight: caramelized cauliflower and arugula, with tangy raisins and quick-pickled red onion. You could serve it over a bed of farro or rice, but I might deploy a loaf of warm, crusty bread instead. Matt Taylor-Gross for The New York Times. Food Stylist: Barrett Washburne. Roasted Cauliflower and Arugula Salad By Melissa Clark 55 minutes Makes 4 servings Thursday Vivian Chan-Tam's recipe for hot-and-sour soup is powerfully flavorful, deeply balanced between sour and spicy, and possessed of a beautiful spectrum of textures that very few restaurant hot-and-sours can deliver. Make it once this week and it may well join the regular weeknight rotation. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Hot and Sour Soup By Vivian Chan-Tam 50 minutes Makes 4 to 6 Friday And then you can head into the weekend with Yasmin Fahr's new recipe for skillet ginger chicken with apricots. It's a simple preparation with exciting ingredients — ginger and warm spices over the chicken, with white wine, plumped-up apricots and red onions that make for a flavorful braising liquid that's fantastic with rice. Substitute dried figs or prunes if you don't have apricots. That'll work just fine. David Malosh for The New York Times. Food stylist: Simon Andrews. Skillet Ginger Chicken With Apricots By Yasmin Fahr 35 minutes Makes 4 servings Many thousands more recipes are waiting for you on New York Times Cooking. Yes, you need a subscription to read them. Subscriptions are what make this whole enterprise possible. If you haven't taken one out yet, would you consider doing so today? We'd appreciate it. And if you find yourself in some kind of trouble with our technology? It happens! Please reach out for help. Write cookingcare@nytimes.com and someone will get back to you. Or you can write to me if you'd like to get something off your chest, or to offer a compliment to my talented colleagues: foodeditor@nytimes.com. I cannot respond to every letter. But I read every one I get. Now, it's a considerable distance from anything to do with Bibb lettuce or farm-raised venison, but if you didn't watch it back in 2016, or even if you did: "The Night Manager" is playing on Amazon Prime. Spiky, scary and excellent all at once. Here's new poetry from Andrea Werblin Reid in the Virginia Quarterly Review, "Expectancy." Some housekeeping: In Friday's newsletter, I managed to mangle the name of Lee Child's co-writer on recent Jack Reacher novels. He is Andrew Child, not Alex. Apologies. In case you missed it in The Times, here is Trip Gabriel's obituary of the longtime NPR "Morning Edition" host Bob Edwards, who died last week at 76. Finally, some emo-ish music out of Chicago for you: Mush, "Going Dutch." Listen loud, share everything, and I'll see you next week. Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. 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