How to use that bag of frozen peas and carrots

In this Ali Slagle sheet-pan chicken dinner with tangy ranch flavors.

View in browser|nytimes.com Continue reading the main story April 18, 2024 Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell. How to use that bag of frozen peas and carrots By Mia Leimkuhler I think I owe frozen peas and carrots an apology. I'm always reaching past them for their sibling, frozen peas. My pea-and-carrot associations begin and end with Hungry-Man frozen dinners, chicken potpie (again, frozen) and fried rice. I know what to do with peas. I know what to do with carrots. But somehow I'm stuck when it comes to peas and carrots together in the same bag. Not Ali Slagle. She puts frozen peas and carrots on a pedestal in her new sheet-pan chicken recipe, which combines a 16-ounce bag with dried herbs and a splash of vinegar (or lemon juice) for a dinner that's a little tart, a little tangy and very easy. (Not to sound like an infomercial, but if you loved her pan-seared ranch chicken, you'll love this dish, as the garlic-dill yogurt slathered on the chicken before and after roasting leans very ranch.) The frozen veggies are added partway through roasting, becoming slick and sizzled in the rendered chicken fat. Featured Recipe Sheet-Pan Herby Roast Chicken With Peas and Carrots View Recipe → I do know what to do with asparagus, which is to eat as much of it as possible while it's in season. It's great all sorts of ways: blanched and sliced into lemony orzo, roasted with scallions, and stir-fried with shrimp in this new recipe from Genevieve Ko. As per usual with Genevieve's recipes, there's a genius twist: A quick dry brine for the shrimp keeps them just as snappy as the asparagus. While we're wokking, let's make sweet and sour pork, a recipe from Brandon Jew and Noah Kopito adapted by Cathy Erway. If pork isn't your pick, no problem: Swap in chicken or cauliflower. And if you'd rather not deep-fry, this recipe still yields excellent results: "I stir fried the pork rather than deep fried and only used half the sauce," writes Greg, a reader. "A couple of days later I made it again using chicken. A keeper." I can't think of tacos without thinking of that wonderful Jonathan Gold-ism: "Taco should be a verb." I would very much like to taco this weekend with Rick Martínez's new crispy Cheddar chicken tacos, which combine melted and crisped cheese (costras), shredded chicken in adobo sauce and quick-marinated onions. To go with: pickled jalapeños, refried beans, Mexican rice and a six-pack of Sol. I like to taco effusively. You can also build a meal around Tejal Rao's khichdi: Add a drizzle of spices bloomed in ghee, a plump swoop of yogurt, a shower of chopped cilantro and a side of lime pickle. But it's perfect eaten as is, straight from the pot. I'll leave you with doolsho, a cardamom sponge cake from Ifrah F. Ahmed. I'm very keen on cardamom, subbing it for cinnamon in all sorts of recipes, so this recipe calls to me: a light, pillowy cake scented with the floral, gently musky and minty spice, ready to accompany a morning coffee or afternoon tea. Do yourself a favor and break out the spice grinder for this one. You won't be sorry. Continue reading the main story ADVERTISEMENT WHAT TO COOK Kerri Brewer for The New York Times. Food Stylist: Spencer Richards. Quick Shrimp and Asparagus Stir-Fry By Genevieve Ko 20 minutes Makes 2 to 4 servings Julia Gartland for The New York Times. Food Stylist: Barrett Washburne. Crispy Cheddar Chicken Tacos By Rick A. Martínez 35 minutes Makes 8 tacos Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Sweet and Sour Pork Recipe from Brandon Jew and Noah Kopito Adapted by Cathy Erway 45 minutes, plus at least 2 hours' marinating Makes 4 servings Karsten Moran for The New York Times Khichdi By Tejal Rao 30 minutes Makes 3 to 4 servings Julia Gartland for The New York Times. Food Stylist: Barrett Washburne. Doolsho (Cardamom Sponge Cake) By Ifrah F. Ahmed 45 minutes, plus cooling Makes 1 cake 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. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018