Good morning! Today we have for you:
-
A chicken meatball recipe that I can’t stop thinking about
-
A crustless egg and cheese quiche for brunch at home
-
And a versatile fruit crumble that anyone can make (really!)
Happy Friday, friends. We made it. Do you need a break now? Some time off from work and your new work buddy artificial intelligence? Are you worn out from thinking, maybe worrying, about A.I. and what it can and can’t do? I get it, and I have the best Friday night antidote.
Yewande Komolafe, my brilliant colleague and dear friend, puts together combinations that shout, “Only a creative soul could come up with this!” She pitched these spinach-laced meatballs seasoned with smoky suya spice and charred alongside corn … and then dressed with peanut sauce and tossed with mint and baby kale but also warm rice? I couldn’t taste it in the mouth’s equivalent of the mind’s eye, so I was excited to test it.
I still can’t quite describe the awesome jolt of cooking and eating something completely new, something that tastes like care, not performance. Tumbled with the deeply browned meat and corn is a cascade of greens upon greens, a meal as fresh as salad and sustaining as, well, meatballs. Yewande’s dish was fast enough to pull off on a Tuesday night, but so good that I can’t wait to make it again for a weekend party, for lunch or dinner, to show friends how thrilling and original home cooking can be.
Featured Recipe
Smashed Chicken Meatballs with Suya and Charred Corn
Another couldn’t-come-from-A.I. dish is Justine Doiron’s baked chard salad, a nubby farro mountain of wilted greens and cabbage tangy with a caramelized red onion and cranberry dressing. It’s fantastic warm but holds up at room temperature. It may be just the thing to pack for the Hollywood Bowl when LCD Soundsystem plays tonight, or for a hike or picnic wherever you are this weekend.
Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.
Thank you for your patience while we verify access.
Already a subscriber? Log in.
Want all of The Times? Subscribe.
The post These Smashed Chicken Meatballs Completely Wowed Me appeared first on New York Times.
