Good morning! Today we have for you:
Kick off your week with coconut curry noodlesOne of the advantages of having a neighbor who works at the Brooklyn Botanic Garden is that, every once in a while, she’ll pass me a cutting of something unexpected. A few years ago, it was a branch of fresh curry leaves, which, after repotting and careful nurturing, is now the size of a small tree. I love to strew the leaves anywhere I want their earthy, green perfume — into rice, egg dishes, myriad curries. Curry leaves are optional in Zainab Shah’s South Indian-inspired coconut curry noodles with shrimp, so if you don’t have any on hand, you can still make this gloriously fragrant, saucy meal. Revel in the flavors of cumin, fresh ginger and the warm spices of garam masala, all simmered in coconut milk for a sweet, creamy depth. Featured Recipe Coconut Curry Noodles With ShrimpMore food for thoughtSheet-pan sausage meatballs with tomatoes and broccoli: Yasmin Fahr’s clever move here is to roll sausage meat, which comes already seasoned, into meatballs to roast alongside broccoli and cherry tomatoes. But my favorite part may be the Parmesan she sprinkles over everything. The bits that fall onto the sheet pan become cracker-crisp and impossible to stop eating. Pesce all’aqua pazza (fish in crazy water): One secret to perfectly cooked fish is gentle poaching, preferably in an aromatic liquid that will imbue mild white fillets with verve. Ali Slagle’s adaptation of Marcella Hazan’s recipe does exactly that, putting the classic Neapolitan trio of garlic, chiles and tomatoes to good use. Drizzle with plenty of olive oil and serve it with grilled bread for mopping up the spicy, heady broth. Slow-cooker chipotle-honey chicken tacos: A mix of canned chipotle chiles, onion powder and cumin give a flavor boost to boneless, skinless chicken thighs in Sarah DiGregorio’s easy, slow-cooker taco filling. Throw everything together in the morning before work, and then come home to a kitchen redolent of spices. The effort-to-satisfaction ratio in this one is epic. Citrus salad with peanuts and avocado: Citrus season is waning. Before it gives way to rhubarb and strawberries, why not make Tejal Rao’s sunset-hued salad? You can use all kinds of citrus fruits, but a mix of grapefruit, blood oranges and tangerines glows especially bright amid the pale-green avocado slices, all topped with salted peanuts for crunch. Peanut brown-butter cookies: Or maybe add those peanuts to dessert! Sue Li’s caramelized, salty-sweet morsels were a highlight of last December’s cookie week. They’re a bit like Payday candy bars, but in a crumblier, more buttery form. That’s all for now. If you need any help with a technical issue, reach out to cookingcare@nytimes.com. And I’m at hellomelissa@nytimes.com if you want to get in touch. I’ll see you on Wednesday. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
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