Monday, May 15, 2023

Fast Recipes That Feel Luxurious - The New York Times

Salmon takes a hot bath in infused olive oil, and a refreshing cucumber salad gets a lush lift from avocado.

Mother’s Day approaches, and whether you gather with loved ones or ignore it altogether (or, if you’re a mom, slink off to spend the day doing whatever you like, all by yourself — a thrilling thought), it never hurts to have something good to eat.

Last week, I asked whether you all go out or eat at home to mark the day. It seems, from the emails I received, that eating at home is the far more popular option; restaurants are notoriously jammed and pricey on Mother’s Day. In that spirit, I offer you this roundup of recipes from New York Times Cooking: “12 Easy Mother’s Day Brunch Recipes Because Going Out Is a Nightmare.”

I picked the recipes below with the weeknights ahead in mind, but they’d also be nice for any moms in your life. Tell me what you think, or send recipe requests, at dearemily@nytimes.com.

Short ruffled pasta, asparagus, peas and scallions are tossed in a creamy yogurt-feta sauce. The finished dish is topped with more mint and is ready to eat in a simple white bowl.
Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.

The noted asparagus lover Melissa Clark makes a yogurt-feta sauce — inspired by a recipe from Yotam Ottolenghi and Sami Tamimi — that she tosses with pasta and veggies and adorns with mint. Speaking of Yotam, he also has a new asparagus recipe, a fast salad that combines the stalks with green beans and crispy coconut. Options!

Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

Yewande Komolafe sears chicken thighs and serves them with a saucy combination of harissa, shallots, orange juice and caramelized dates — a tangle of amazing flavors. Set yourself up well by marinating the chicken several hours ahead (or even the night before). Then, when you’re rushing to make dinner, you can pick up with Step 3 and be halfway to dinner.

View this recipe.


Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

This very easy and fancy-seeming method of cooking salmon — baking it in olive oil at a relatively low 350 degrees, rather than blasting it at 425 — makes it extra silky. Ali Slagle goes one step further and adds herbs (and garlic, chiles or olives) to the oil for multidimensional flavor.

View this recipe.


Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Zainab Shah describes this shrimp recipe, from the coastal regions of South Asia, as a “small miracle.” The flavors are complex and blazingly alive, in a dish you can make in less than 30 minutes.

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

Some sides are so good you build the meal around them. Such is the case with this popular and extremely simple salad from Ali Slagle, which you could adorn with feta and boiled eggs for dinner, or serve with the simplest piece of chicken, steak, pork or fish (including Ali’s aforementioned salmon).

View this recipe.


Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account.

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