Good morning! Today we have for you:
A spicy aguachile to see out summer
Good morning. Paola Briseño-González brought us a cool new recipe for aguachile shrimp salad (above) that’s worth messing around with today: flash-boiled shrimp in a spicy “chile water” of lime juice, Serranos, cilantro, parsley and mint, thickened with sour cream and mayonnaise and tossed with sliced avocado. Featured Recipe Aguachile Shrimp SaladI might try it with scallops, the big ones I’m seeing from the Shinnecock fleet, so plump and flavorful that they’re worth slicing in half and not cooking at all before getting them into the sauce. (But not if I’m taking the dish on the road, for a cookout. For potlucks, I want my protein properly cooked.) The dish comes together quickly, which’ll leave me with time to make this extraordinary dulce de leche chocoflan for dessert, a Sunday showstopper, just the thing to leave the family smiling at the end of the week. As for meals on the workdays that follow? MondayI'll start with Ali Slagle’s fine instructions for a caramelized zucchini pasta, jammy and vegetal sweet, with plenty of basil and Parmesan and many, many grinds of black pepper. It’s special, like Alison Roman’s caramelized shallot pasta made with squash, a kind of magic trick.
TuesdayI love Cybelle Tondu’s recipe for shrimp and avocado rolls for how they evoke the pleasures of lobster rolls while being absolutely Californian, a taste of the Pacific. Serve on brioche buns with the crispest, coldest lettuce you can manage.
WednesdayEric Kim spent some time with the fast cats at 7th Street Burger in New York City to deliver this fast weeknight recipe for spicy jalapeño cheeseburgers. They’re super-smashed, lacy and crisp, with slices of jalapeño that turn bright green in the heat, enrobed by American cheese and served on potato buns with plenty of mayonnaise and a few pickle chips. Beats takeout! ThursdayThere may be no better pantry cook on this ranch than Melissa Clark, as her recipe for Vietnamese-inspired cabbage salad with tofu proves plain. Fish a half cabbage out of the crisper, slice it into slaw, dress it with a vinaigrette of soy sauce, brown sugar, fish sauce, lime juice, jalapeño and garlic, and then fry cubes of tofu to scatter over the top. You might make that every couple of weeks through Thanksgiving.
FridayAnd then you can head into the weekend with the first taste of fall: my recipe for beef Stroganoff, to serve over buttered noodles. (Professional fressers might enjoy going one step further and making meatloaf Stroganoff.) Make sure to sprinkle a lot of chopped parsley over the top, to show that you’re not neglecting your greens.
There are thousands and thousands more recipes to cook this week awaiting you at New York Times Cooking. Go see what you find. Then cook! Reach out for help if you find yourself confused by our technology or if you’re having trouble with your account. We’re at cookingcare@nytimes.com and someone will get back to you. Or you can write to me to raise a complaint or deliver a compliment. I’m at hellosam@nytimes.com. I can’t respond to every letter. But I read each one I get. Now, it’s nothing to do with curry powder or sherry vinegar, and it won’t make you a better cook, but you should read, in The New Yorker, Jia Tolentino on the writer Elizabeth Gilbert. Gilbert has a new memoir out, “All the Way to the River,” and it sure isn’t “Eat, Pray, Love” redux. There’s a new poem from Jorie Graham in the London Review of Books, “Then the Fog.” I like Smithsonian Magazine’s “Photo of the Day” feature. You can sign up to have it sent to your inbox. (It’s the newsletter called Photo Contest.) Finally, here’s new music from The Beaches, “Can I Call You in the Morning.” “If anyone asks, everything’s fine.” Cook a lot of food. I’ll be back next week. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
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