Pasta primavera, asparagus with miso and olives and a very green sheet pan pizza

Spring has sprung. Cook accordingly.

View in browser|nytimes.com Continue reading the main story April 12, 2024 Andrew Scrivani for The New York Times Primavera deserves fresh pasta By Sam Sifton Good morning. I'm telling you to make your own pasta this weekend and I understand that, for some, the command will lead to rolled eyes, to sighs and protestations. Fresh pasta seems like such a pain. But it isn't. Melissa Clark's recipe, which combines flour, eggs, egg yolks and a little olive oil into a springy, rich, fantastic dough that you can roll out by hand and knife into ribbons, is dead simple to make. It's an hour's work at most and delivers incredible returns when you use it for her pasta primavera with asparagus and peas (above). The soft chewiness of the ribbons against the not-quite crispness of the gently cooked vegetables? Perfection. Featured Recipe Pasta Primavera with Asparagus and Peas View Recipe → You'll need some resting time for the dough. There's no instant satisfaction in the fresh pasta game. So plan accordingly: a morning at the market getting your vegetables, followed by lunch (egg salad sandwiches!), the initial kneading of the dough, a little nap, the rolling and cutting of the pasta, some time outside doing something springlike and enjoyable, and then the preparation and consumption of dinner, in advance of a screening of, say, "Road House" on Amazon Prime. Weekends are awesome. It's so great to have asparagus back. I love it in Melissa's pasta, and in Yotam Ottolenghi's grilled asparagus with miso and olives as well. Susan Spungen has a great recipe for sheet-pan pizza with asparagus and arugula. Kay Chun stir-fries asparagus with tofu and loads of black pepper. For myself, I roast the stalks in a hot oven and then drizzle them with hollandaise sauce to serve alongside crab cakes. (Does hollandaise give you trouble? Pour some boiling water into the bowl of your blender and let it sit for a few minutes before pouring it off, drying it thoroughly and adding your yolks, lemon juice and drizzled butter. That warmed glass does the trick. I haven't had a broken sauce since!) That's a weekend dinner to repeat and repeat, especially if you make extra crab cakes to freeze for later use. Other things to cook this weekend: roasted salmon with peas and radishes; baked risotto with greens and peas; creamy chicken with spring vegetables. There are thousands more ideas waiting for you on New York Times Cooking. You need a subscription to read them, though. Subscriptions support our work and allow it to continue. Please, if you haven't done so already, would you consider subscribing today? Thanks. If you find yourself flummoxed by the technology, please reach out for help. These browsers ain't loyal. Just write: cookingcare@nytimes.com. Someone will get back to you, I promise. Or, if you'd like to register a complaint or pay someone a compliment, write to me. I can't respond to every letter. But I read every one I get: foodeditor@nytimes.com. Now, it has very little to do with food except that the protagonist keeps bees and has an excellent kitchen, but I enjoyed "Beckham," Fisher Stevens's documentary series about the star footballer David Beckham, even if the production was produced, in part, by Beckham's own company and may have glossed over some of his story. Here's Lauren Collins, in The New Yorker, on France's hottest restaurant at the moment, Les Grands Buffets, an all-you-can-eat buffet in Narbonne, southeast of Touluse. Sadie Stein wrote about Tana French's new novel, "The Hunter," for The New York Times last month. I'm eager to read it but started this week with the book's precursor, "The Searcher," from 2021. You might do the same. Finally, today is the birthday of the outsider artist Henry Darger, who died in 1973. The website of the Museum of Modern Art features more than a dozen of his works, and they're worth considering while your pasta dough rests. I'll see you on Sunday. Continue reading the main story ADVERTISEMENT Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Egg Salad By Lidey Heuck 20 minutes Makes 2 cups (4 servings) Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth. Grilled Asparagus With Miso and Olives By Yotam Ottolenghi 25 minutes Makes 4 servings Julia Gartland for The New York Times (Photography and Styling) Roasted Salmon With Peas and Radishes By Kay Chun 15 minutes Makes 4 servings Chris Simpson for The New York Times. Food Stylist: Frances Boswell. Black Pepper Stir-Fried Tofu and Asparagus By Kay Chun 20 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Creamy Chicken and Spring Vegetables By David Tanis 2 hours Makes 6 servings 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. 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