Roasted salmon with peas and radishes, or hasselback kielbasa with jalapeño honey

Cook whatever you want to cook, however you want to cook it, without judgment.

View in browser|nytimes.com July 21, 2024 Kay Chun's roasted salmon with peas and radishes. Julia Gartland for The New York Times (Photography and Styling) Roasted salmon with peas and radishes, hasselback kielbasa with jalapeño honey By Sam Sifton Good morning. Real talk on a Sunday: "Foodie" is a smug, unpleasant word, a diminutive, patronizing expression that reduces a person's keen interest in the delicious to a silly fascination with cooking and eating. "Foodie" is condescension wrapped in affectionate disdain, even for those who embrace the identity. Please avoid its use. We should all experience the freedom to cook whatever we want to cook, however we want to cook it, without judgment. Like, for instance, this roasted salmon with peas and radishes. It profiles as superfancy, exactly the sort of dish you'd expect a foodie to cook on the weekend, with its pretty pinks and greens and oranges and its fragrantly nutty, miso-amped sauce. Featured Recipe Roasted Salmon With Peas and Radishes View Recipe → Except anyone can make it and everyone should, for the ingredients aren't actually precious, aren't necessarily expensive, and the result is an elegant, painterly meal of incredible excellence, just the sort of Sunday dinner to remind you why we walk the road to the delicious. There is no need to label that journey. As for the rest of the week. … Monday Tomatoes are getting better and better where I shop, growing fatter and juicier by the day. Come August I'll be eating them three times a week. In the meantime, though: Ali Slagle's tomato salad for a harbinger of what's to come. Salt and lemon juice are the key. So good. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Tomato Salad By Ali Slagle 10 minutes Makes 4 servings Tuesday Kenji López-Alt's recipe for moo shu mushrooms re-engineers an old-school Chinese restaurant classic, reversing the ratio of pork to mushrooms to allow the fungus to be the star. Serve with warm flour tortillas if you don't want to make the more traditional pancakes, and plenty of hoisin sauce. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Moo Shu Mushrooms By J. Kenji López-Alt 45 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Mandarin Pancakes By J. Kenji López-Alt 30 minutes, plus resting Makes 12 large pancakes or up to 20 smaller pancakes Wednesday I'm a big proponent of hasselback kielbasa and generally coat mine with a mixture of apricot preserves and mustard before roasting the sausage on a sheet pan. Ali Slagle's new recipe for grilled hasselback kielbasa with jalapeño honey takes the dish to a whole new level, tucking slices of pickled jalapeño into the accordion folds of the meat and dousing it all in a mixture of honey and mustard. David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. Hasselback Kielbasa By Sam Sifton Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Grilled Hasselback Kielbasa With Jalapeño Honey By Ali Slagle 25 minutes Makes 4 servings Thursday Hetty Lui McKinnon's latest recipe: peach, cucumber and mozzarella salad with gochujang vinaigrette. Wait, what? Yes, please. The spice of the dressing works beautifully on the sweet peaches, on the cool, slick cucumber, on the creamy cheese. Bryan Gardner for The New York Times. Food Stylist: Greg Lofts. Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette  By Hetty Lui McKinnon 20 minutes Makes 4 servings  Friday And then you can run out the week with Ashley Lonsdale's recipe for West Indian kedgeree, a dish that was born in India's north before being colonized by the British and then shipped to the Lesser Antilles: curried rice made rich with coconut milk, with fudgy steamed eggs and cod. Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne. West Indian Kedgeree (Coconut Curry Rice With Cod) By Ashley Lonsdale 45 minutes Makes 4 servings Thousands and thousands more recipes to cook this week 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. Please, if you haven't taken one out yet, would you consider subscribing today? Thanks. Should you find yourself caught crosswise with our technology, please reach out for help. We're at cookingcare@nytimes.com, and someone will get back to you. Or, if you'd like to bark about something or just say hello, write to me. I'm at foodeditor@nytimes.com. I can't respond to every letter. There are a lot of them. But I do read every one I receive. Now, it's a far cry from anything to do with fresh apricots or preserved lemons, but "Condor," now streaming on Amazon Prime, is a pretty good example of what James Poniewozik, writing in The New York Times, called Mid TV. But if it pushes you toward the 1975 film that inspired the series, so much the better. Redford! Here's Jude Isabella in Hakai Magazine on the rise of the barred owl. They're everywhere. I'm super late to the Nantucket ferry, but I've just finished my first Elin Hilderbrand novel, "The Five-Star Weekend." She is very, very good at her job. Finally, here's a new track from Lainey Wilson, "4x4xU." Listen to that while you're roasting your salmon. And I'll be back 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. Get it in your inbox 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