I think I am having a sauce moment with our newest recipes. First, there was the guasacaca sauce from Yewande Komolafe’s recipe that I wrote about last week . Last night, I made Eric Kim’s new recipe for chicken with fish-sauce butter , which is below. Then there is Hetty McKinnon’s tahini sauce with her roasted carrot salad , also below.
Francis Lam’s caramelized scallion sauce is a favorite in my home. Samin Nosrat’s yogurt sauce ! J. Kenji López-Alt’s recipe for chimichurri . (Speaking of Kenji, do not miss his epic story on no-knead bread , with a genius new technique for the original recipe .)
All of the above can be paired with chicken, tofu, grains, fish, vegetables, eggs and/or steak. This is a meal format I love — protein plus sauce — remarkably flexible in every way, and a gift to cooks who just want to make something easy, then douse it with flavor. A lot more sauces are coming your way from New York Times Cooking this summer. Get excited!
Also, a reminder: Mother’s Day is on Sunday. If you’re cooking, every single one of the recipes below would work nicely. But we do have approximately a million other ideas over here . I’m dearemily@nytimes.com if you want to reach me; I love to hear from you.
This recipe from Eric Kim is extremely delicious, and not much work either. He takes sheet-pan chicken, toasts croutons in the schmaltz and — this is the brilliant moment — serves it with that sauce, made with fish sauce, brown sugar, lemon and butter. You could skip the croutons if you wanted, but they add a fun crunch.
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Ali Slagle bakes rigatoni with mozzarella, feta, a creamy sauce and a whole lot of greens, an inspired tribute to spanakopita , the Greek spinach pie. Highly recommended, especially if you love the combination of dill and feta.
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Fast to cook and humming with flavor, this recipe from Melissa Clark is essentially a stir-fry, and a good reason to keep frozen shrimp on hand. They cook up as plump and juicy as fresh ones, as long as you defrost them properly.
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I love a cherry tomato that has collapsed and sweetened in the pan. Lidey Heuck roasts them with garlic, shallots, sherry vinegar and a drizzle of honey, and pairs them with fish fillets for an easy, lovely meal.
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In the Before Times, when people came over for dinner, I often roasted carrots, allowing them to nearly blacken in the oven; I served them on a platter with swoops of seasoned yogurt and piles of herbs. Hetty McKinnon’s new recipe makes those carrots the base of a filling meal, pairing them with barley, a rich tahini dressing and almonds for crunch. I can’t wait to try this one.
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Source : food
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