This Coconut-Miso Salmon Curry Has Over 12,000 Ratings

Kay Chun's recipe keeps things bright with a squeeze of lime and a flurry of fresh herbs.

View in browser|nytimes.com May 15, 2024 Julia Gartland for The New York Times Easy miso magic By Melissa Clark Kay Chun has a brilliant way to unleash the magic of miso. In her beloved, five-star recipe for coconut-miso salmon curry, she adds a dollop of white miso to the pot at the very beginning, letting it sear, caramelize and integrate with the ginger and garlic to deepen their character. Then she stirs in some coconut milk to create a creamy, lightly sweet broth to simmer the salmon and the spinach. Finished with sliced fresh chiles and herbs and served over rice, it's no wonder it has over 12,000 ratings. Who doesn't love a light and umami-rich weeknight meal, especially when it's this easy to make? Featured Recipe Coconut-Miso Salmon Curry View Recipe → I know I do, and I'll bet you can relate. It was a long winter, and the laid-back days of summer aren't here yet to revive us, so now's when I lean into pared-down recipes requiring zero fuss. David Tanis's pepper-crusted steak fits the bill. Sure, you do need to let the salted, peppered meat sit at room temperature for about an hour so it can absorb the seasonings, but there's absolutely no chopping involved. The steak will cook to rare and juicy perfection in about 10 minutes, and you can use either a heavy skillet or a grill to cook it. All the steak really needs is a big green salad to go with it. But if you've got a little extra energy, you could also whip up Hetty Lui McKinnon's spanakorizo, a Greek spinach and rice dish stippled with feta. Hetty adds a couple of jammy eggs to turn it into a meatless main, but you could leave them out for an elegant side that foregrounds its vegetable-starch love match. With eggs or without, that spanakorizo would also work perfectly alongside Lidey Heuck's crispy-skinned baked chicken thighs. If you have time to let the chicken marinate overnight in the garlicky, mustardy mix, the meat will become particularly well flavored. But even a half-hour will get you what you need. Naz Deravian's yaki udon is another excellent option, offering some soothing, repetitive chopping and slicing of the aromatics and the vegetables. These are then quickly stir-fried with ground meat, udon noodles and a sweet and pungent mix of mirin, rice vinegar and oyster sauce. It's a colorful, multitextured meal that appeals to the eyes, the nose and the palate. I don't know about you, but I could use a slice of cake right about now. On cue, Vaughn Vreeland brings us his fantastic new recipe for rum-raisin carrot cake. The rum does double duty in this moist and tender cake: After plumping up the raisins, the leftover liquid is added both to the cake batter and the frosting, giving them a heady, delightfully boozy fragrance. Vaughn also uses crushed pineapple in his carrot cake, a controversial move that I wholeheartedly endorse. His garnish of candied ginger sprinkled on top adds sparkle and verve. You need to subscribe to get these recipes and all the other recipes at New York Times Cooking (and if you already subscribe, we thank you for being part of the club). If you need any help with a technical issue like printing or saving to your recipe box, reach out to cookingcare@nytimes.com. And I'm at hellomelissa@nytimes.com if you want to get in touch. Before I leave you, a request. If you have an extra few minutes, would you be willing to answer a short survey and submit your information to participate in upcoming research to improve our newsletters? Your input makes these missives even better. We thank you in advance. Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Let's come back to wholesome vegetables for our weekly one-pot meal. Priya Krishna's easy vegetable pulao is scented with whole spices and enriched with ghee, which imbues the rice with a sublime perfume. Serve it with a dollop of yogurt for a cool and tangy contrast that rounds everything out. ADVERTISEMENT IN THIS NEWSLETTER David Malosh for The New York Times. Food Stylist: Simon Andrews. Pepper-Crusted Flank Steak By David Tanis 35 minutes, plus 1 hour's marinating Makes 6 servings Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell. Spanakorizo With Jammy Eggs By Hetty Lui McKinnon 30 minutes Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Baked Chicken Thighs By Lidey Heuck 1 hour 10 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Yaki Udon By Naz Deravian 40 minutes Makes 4 to 6 servings  Johnny Miller for The New York Times. Food Stylist: Vivian Lui. Rum-Raisin Carrot Cake By Vaughn Vreeland 2 1/4 hours Makes One 9-inch cake (8 to 12 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 ADVERTISEMENT 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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