Good morning! Today we have for you:
Noodle soup’s on
The stone fruit and the basil plants are disappearing from the markets. My succulents, after a summer of stretching their limbs in the sun, are sighing in resignation on the windowsill. I am wearing socks for the first time in months. And I. Don’t. Like it. The silver lining to losing summer? Noodle soups. Hot weather is for cold noodles, of course, which means the inverse must be true. Fall’s crisp winds and chilly nights mean phở gà, shoyu ramen, khao soi gai, sopa de fideo, chicken curry laksa, chicken noodle, chorba. (If this reads like a to-eat list, that’s because it is.) Christian Reynoso’s five-star creamy butternut squash and coconut noodle soup comes together in just over half an hour, the perfect option for when you want comforting khao soi flavors quickly. Red or yellow curry paste does the heavy lifting here, and you could easily add some extra protein in the form of tofu, shredded rotisserie chicken or halved soft-boiled eggs. It’s always a good idea to scan the comments on our New York Times Cooking recipes. But this one in particular has a bumper crop of great suggestions, including subbing canned pumpkin for the butternut squash, adding cabbage and using an immersion blender to make the soup super creamy. There are also lots and lots of rave reviews — noodle soup hive, rise! Featured Recipe Creamy Butternut Squash and Coconut Noodle SoupToday’s specialsOne-pot whole roasted chicken and rice: The first time I made this Naz Deravian dish, it was for friends in a rented home in upstate New York around this time of year. I skipped the (optional) saffron and found everything else — chicken, rice, onion, garlic, lemons, parsley — at the local grocery store (the kitchen had olive oil, salt, pepper and turmeric). I will think of my friends’ wide eyes when I lifted the lid on the finished dish, and their satisfied “mmm” sounds as they ate, every time I make this. Sea bass with garlic chips and salsa macha: Did you make extra of the salsa macha for this salmon that I mentioned last week? If so, you’re halfway to this stunning David Tanis dish, a recipe inspired by a seaside meal he enjoyed in Veracruz, Mexico. Serve it with his avocado-black bean tostadas and flan de coco (coconut flan) for a vibrant meal to carry summer’s happy vibes into fall. Apple butter breakfast bars: If you say the name of this Samantha Seneviratne recipe three times in the mirror, a warm pan of chewy, maple-scented bars will appear. (Note: This only works if you’re a witch. The rest of us will need just a bit of baking to make these treats materialize, but the whole affair takes only an hour and the resulting bars are great for breakfast, brunch, dessert, snacks, whatever you like. Magical.) 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.
And before you goMango season may be behind us, but canned mango pulp season is forever. And thank goodness because that means we can make Nicola Lamb’s mango Basque cheesecake any time of year. (Case in point: I usually make a pandan Basque cheesecake for Thanksgiving, but this year I’ll be going mango.) Click here or on the image below to watch Nicola make this luscious dessert:
Thanks for reading!
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