Good morning! Today we have for you:
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A dan dan noodle salad for happy gatherings (and happy desk lunches)
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A 20-minute Melissa Clark fish dish that tastes like something you’d pay $34 for in a restaurant
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And chorizo, egg and cheese tostadas for Sunday brunch or lunch or dinner
Hello again, Friday friends. Another week down, another weekend to reset in life and in the kitchen. It’d feel good to use up some ingredients in the fridge before Sunday grocery shopping and to cook something nice for friends.
I’m going to do both by making this new Hetty Lui McKinnon dish that comes together in under half an hour. She turned the spicy sesame-soy sauce of hot Chinese dan dan noodles into a dressing for a cold ramen salad that works with any vegetables in your produce drawer. Her recipe calls for bok choy and corn, but she encourages swapping in whatever you have. I need to finish off half a box of baby spinach and a few carrots and bet those will be good, too.
This simple recipe reflects her smart approach to hosting at home: Make entertaining easier by serving sturdy salads. They can be prepared ahead (like this coronation cauliflower and chickpeas), bring vibrant colors to the table (look at these roasted carrots!), don’t cost too much to make, and allow you to hang out at the table for the whole meal, whether that’s lunch or dinner. In these early fall days when it’s still a little too warm for stews, these hearty salads hit.
Featured Recipe
Dan Dan Noodle Salad
I’m celebrating the Mid-Autumn Festival this weekend and stretching tradition by serving my roasted orange chicken before mooncakes for dessert. In Korea and its diaspora, it’s Chuseok, and these wanja jeon are the perfect little savory meat patties to enjoy with songpyeon, their chewy rice wrappers pinched into half moons around sweet fillings. A big bowl of japchae can round out a table.
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The post Dan Dan Noodles, but Make Them a Big Salad appeared first on New York Times.
