Good morning! Today we have for you:
-
A brilliant recipe for canned salmon
Normally in this space I write something about a recipe, but today I’ll let Video Melissa talk about my five-star one-pan orzo with spinach and feta:
I came up with this recipe a few years ago but practically forgot about it until earlier this summer, when we shot a new video to highlight it. I was reminded just how easy it was to throw together: There’s hardly any chopping, and the orzo and spinach cook in minutes, melding into a savory, verdant meal. Lemon zest, feta and plenty of fresh mint give the dish a salty, herby richness, and a handful of fresh peas added at the end lends a sweet pop. Check it out and leave your thoughts in the comments. We really do love hearing from you!
Featured Recipe
One-Pan Orzo With Spinach and Feta
More food for thought
Grilled za’atar chicken with garlic yogurt and cilantro: Full of fragrant herbs, pungent with garlic and bright with lemon and yogurt, these burnished chicken thighs are deeply flavored and very forgiving to cook on your grill. Or, if you’re staying indoors, the recipe works just as well under the broiler.
Corn and Parmesan pasta: This creamy pasta from Justine Doiron is exactly what you want to eat when summer corn is ripe and plentiful. Justine makes use of the cobs as well as the kernels to create an incredible depth of sweet, corny flavor, rounded out with plenty of grated salty cheese.
Tomato and bulgur salad with herbs: With a ratio that leans into the vegetables more than the grains, this tomato-forward salad from Noor Murad is juicy and satisfying. Her sly hack is to soften the bulgur in the juice of a grated tomato instead of water, which really amps up the flavor, while the sharp, fruity tang of pomegranate molasses brings everything together.
Salmon patties: Lidey Heuck uses canned salmon in this pantry-friendly recipe, which is both more sustainable and more economical than the usual farmed salmon fillets. The flavors of smoked paprika, mustard and lemon give these crisp-crusted fish cakes a broad appeal, whether served on their own or with homemade tartar sauce on the side.
Chewy brown butter cookies: True to their name, Genevieve Ko’s oat- and pecan-speckled clusters are chewy, buttery, suffused with maple syrup and all too easy to devour. Summer is made for little thrills like these.
That’s all for now. If you need any technical help, the folks at [email protected] are there just to help you out. And I’m at [email protected] if you want to say hi. See you on Monday.
Melissa Clark has been writing her column, A Good Appetite, for The Times’s Food section since 2007. She creates recipes for New York Times Cooking, makes videos and reports on food trends. She is the author of 45 cookbooks, and counting.
The post One Pan, 30 Minutes, Dinner Done appeared first on New York Times.
