Good morning! Today we have for you:
Popularity contestHello! I’m back at my desk after a short road trip through New England to look at colleges with my 17-year-old. In Vermont, I sampled my very first maple creemee, and now I’m hooked! I know it’s not possible to achieve that same dense yet supple texture at home, but I’m going to play around with maple ice cream recipes anyway. If I have any success, you’ll be the first to know. In the meantime, there’s dinner to consider. If you’re casting around for an idea, check out this list of New York Times Cooking’s most popular recipes this year so far. There are so many bangers there, including Kayla Hoang’s colorful and crunchy toasted coconut rice salad. The purple cabbage and cashews give it plenty of texture, while the coconut rice adds a gentle sweetness. Then, to finish it off with verve, Kayla tosses everything with a ginger dressing brightened with ponzu. Featured Recipe Toasted Coconut Rice SaladMore (highly popular) food for thoughtChickpeas al limone with burrata: Hetty Lui McKinnon’s braised chickpea recipe was inspired by the classic Italian dish spaghetti al limone. The soft clouds of burrata make this extra special, turning the sauce creamy and rich. Chile tofu: Another one from Hetty, her spicy vegan riff on chile paneer — the classic Indo-Chinese stir-fry from Kolkata, India — practically explodes with flavor. Coating the tofu in cornstarch before pan-frying it lends a lovely crispness and helps it stand up to the zippy, Sriracha-spiked sauce. Serve it with rice to mellow the heat. Creamy cottage cheese basil pasta: Ali Slagle’s one-pot pasta has the herby, garlic-forward flavors of pesto but is imbued with cottage cheese. The key to getting the right texture here is to use a high-speed blender or food processor and let the machine run until the sauce is silky-smooth. Then toss it with your favorite pasta for a summery, easy meal. Lemon chicken with asparagus: Peak asparagus season has come and gone, so feel free to make this flavorful sheet-pan meal with broccoli, bell peppers or green beans instead. Any of them will happily absorb the garlicky, citrusy flavors of the sauce. Peanut butter protein granola: I tend to agree with my friend Robin, who once said that granola was really just an excuse to eat oatmeal raisin cookies for breakfast. But by stirring peanut butter, hemp seeds and egg whites into the usual mix of oats, nuts and honey, Yossy Arefi adds enough protein to make her recipe a nutrient-rich way to start your day. That’s all for now. If you need help with a technical issue, email cookingcare@nytimes.com for help. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll be back 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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