Good morning! Today we have for you:
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A perfect recipe for tired college students (or tired adults)
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An endlessly adaptable Cantonese noodle soup
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And, K-pop stars visit the NYT Cooking studio
Earlier this month, my 11th grader and I spent a few days visiting colleges, touring hushed libraries and grassy quads. I could viscerally recall those charged spaces where you might learn something unexpected almost every day. For me, it wasn’t just the lecture halls and dorm rooms, it was my own kitchen, too. When I lived off-campus I cooked nearly as much as I studied (sometimes more). I baked scones to bring to my seminars and quiches to impress my friends, and I made massive amounts of beans and rice, zipped up with spices, hot sauce, or whatever condiments and sauces had found their way into my fridge. It was an education on so many levels.
If I were a student now, I know I’d tape Nargisse Benkabbou’s ras el hanout chickpea and spinach stew on my mini-fridge. Made from canned beans, baby spinach and tomatoes and topped with yogurt and a fiery harissa oil, it’s sustaining, inexpensive, speedy and full of rich, captivating flavors. It’s got exactly what a hungry student needs — or, for that matter, a time-crunched weeknight cook. Give it a try and let me know what you think.
Featured Recipe
Ras El-Hanout Chickpea and Spinach Stew
More food for thought
Braised lemon pepper chicken legs: Sohla El-Waylly’s fragrant, oniony braise gets its depth from gently simmering the chicken in a paste of caramelized onions, a smart step borrowed from Bangladeshi cooking. Brightened with lemon zest and plenty of cracked black pepper, you’ll want to serve this over rice or with some flatbread to soak up all the peppery, schmaltzy sauce.
Salmon and green beans in red pepper sauce: Ignore about what you’ve learned about keeping your cooked vegetables crisp. Because the sublime green beans in Yewande Komolafe’s elegant, one-pan meal are meant to gently collapse into a rich roasted red pepper sauce that’s seasoned with anchovies and miso. To vary the texture, Yewande lets the salmon skin get nice and brown before simmering the fish, skin-side up, along with the beans. The potato-chip-like snap of skin adds just the right crunch next to the tender beans.
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The post I Wish I’d Had This Recipe in College appeared first on New York Times.
