Today we have for you:
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A five-star salmon supper for anchovy lovers (and even anchovy avoiders)
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A chickpea soup that’s so beautifully simple
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And upside-down caramelized apple muffins that look like mini tarte Tatins
Anchovies can be polarizing. People who’ve never had a good one can be pretty skeptical, while those of us who know and love these salty little fish are practically evangelical. And not without reason: Type “anchovy” into your New York Times Cooking recipe search and watch a galaxy of five-star recipes appear. We anchovy lovers don’t whisper our affections; we shout them to the heavens.
Anchovies themselves, however, can work their magic very quietly. If you’re among the curious but unconvinced, a good place to get your feet wet is my salmon with anchovy-garlic butter. The sweet silkiness of salmon flesh works wonderfully to soften the saline, umami depth of the anchovies, while garlic and capers add a bracing tang and butter smooths out any remaining rough edges. You may not even notice the anchovies at work, so feel free to add more if you, like me, are a proud anchovy advocate.
Featured Recipe
Salmon With Anchovy-Garlic Butter
More food for thought
Simple chickpea soup: Michael Pollan’s genius here lies in restraint — all you need are chickpeas, onion, garlic and time. Lots of time. After an hour of gentle simmering, those humble chickpeas become almost impossibly creamy, breaking down just enough to thicken their own broth. A squeeze of lemon and a shower of Parmesan at the end are all you need to enhance that soupy savoriness.
Orzo salad with lentils and zucchini: This brilliant, protein-packed salad delivers so much flavor with minimal effort. The lentils and orzo are conveniently cooked together, then tossed with crisp zucchini, nuts, pickled peppers and fresh herbs. The result is a sustaining meal that hits every texture note: chewy pasta, creamy lentils and audible crunch.
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The post There’s a Reason This Salmon Recipe Has Five Stars appeared first on New York Times.
