Thursday, February 29, 2024

“The best cauliflower recipe I’ve ever eaten”

This cauliflower, cashew, pea and coconut curry is a must-make vegan dinner.
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Cooking

February 29, 2024

A serving of cauliflower, cashew, pea and coconut curry is on a white plate with steamed rice and cilantro; additional cashews, cilantro and rice are nearby.
David Malosh for The New York Times. Food Stylist: Simon Andrews.

A complexly flavored (but weeknight-friendly) vegan curry

By Mia Leimkuhler

One of the best perks of being the newsletter editor for New York Times Cooking is the digging I do through our vast recipe archive. I find fan favorites that are new to me (nice to meet you, Pierre Franey's turkey chili), see familiar friends (always a pleasure, kale sauce pasta) and address my own cooking needs (bircher muesli, you've made me a breakfast person).

And I have a lot of "where have you been all my life" moments, most recently with this cauliflower, cashew, pea and coconut curry, a recipe by Meera Sodha adapted by Jennifer Steinhauer. It's exactly what I want to eat right now: tender, in-season cauliflower and plump, buttery cashews spiced up with garam masala, coriander, cumin and chile. Frozen peas — the undisputed freezer M.V.P. — add pops of sweetness and color. Out of the archive and into my recipe box this curry goes.

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Cauliflower, Cashew, Pea and Coconut Curry

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While you're searching your spice drawer, check on your paprika for Melissa Clark's sheet-pan paprika chicken with tomatoes and Parmesan. "The fresher the spices, the more intensely flavorful the dish," Melissa notes, but the roasted cherry tomatoes and red peppers act as sweetly acidic insurance should your paprika be less than perky.

Circling back to freezer staples, I'm always keeping an eye out for recipes for the white fish fillets crammed into my freezer next to the peas and rice cakes. I'm intrigued by this fish Milanese from Kay Chun, especially for its lemony, capery brown-butter pan sauce. Many reader comments mention using panko in place of the bread crumbs for extra crunch, which is an excellent idea. (The only thing more fun than scrolling through NYT Cooking recipes is scrolling through NYT Cooking recipe comments.)

False spring is false springing where I live, and, as glorious as this sunshine is, I don't trust it. I'm keeping the winter boots and the soup pot out, using the latter for Yasmin Fahr's mega-umami miso-mushroom barley soup and Melissa's sweet potato-tofu stew, a filling vegetarian recipe with the flavors of Japanese nimono.

I'll wrap things up with this six-ingredient yogurt cake from Claudia Roden and one of its particularly delightful reader comments: "Thank you so so so so so so so so much for this wonderful recipe. I'm a 98-year-old woman, and this just makes my great-grandchildren go crazy. THEY LOVE IT. Thanks again, Betsy Sue."

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Two plates hold paprika chicken quarters with tomates and peppers.

Christopher Testani for The New York Times. Food Stylist: Eugene Jho.

Sheet-Pan Paprika Chicken With Tomatoes and Parmesan

By Melissa Clark

45 minutes

Makes 4 servings

Article Image

Dane Tashima for The New York Times. Food Stylist: Monica Pierini.

Fish Milanese

By Kay Chun

30 minutes

Makes 4 servings

Article Image

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Miso-Mushroom Barley Soup

By Yasmin Fahr

1 hour

Makes 4 servings

Article Image

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Sweet Potato-Tofu Stew

By Melissa Clark

1 hour

Makes 4 to 6 servings

Article Image

Kate Sears for The New York Times. Food Stylist: Barrett Washburne.

Yogurt Cake

Recipe from Claudia Roden

Adapted by Melissa Clark

1 hour, plus cooling

Makes 8 servings

Fresh, delicious dinner ideas for busy people, from Emily Weinstein and NYT Cooking.

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Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties.

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Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties.

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