Good morning! Today we have for you:
Pass the grapefruits (and oranges and tangerines and lemons)It’s only Wednesday, and the week already feels long. What I’m craving right now is the brightness and tang of citrus, which, luckily, is in season. Mega-dosing grapefruits and oranges and tangerines and lemons provides an easy little lift for the body and spirit. So how could I resist Christian Reynoso’s citrus-soy chicken ramen? It’s a dish that “wakes your palate like a sunbeam streaming through the curtains on a lazy morning in bed,” according to the recipe headnote. Using a rotisserie chicken makes it speedy. The combination of lemons and limes makes it zippy. And a broth built on soy sauce, browned garlic and onions has a complex flavor and tastes as if it has been simmering all day, instead of the 20 minutes required. It sounds exactly right for dinner tonight. Featured Recipe Citrus-Soy Chicken RamenMore (bright and citrusy) food for thoughtSheet-pan citrus salmon with white beans: In her brilliant sheet-pan dinner, Yasmin Fahr roasts salmon and canned white beans on a bed of grapefruit and orange slices, a colorful and easy way to add juiciness and tang. As everything cooks, the citrus slices condense and caramelize, giving a touch of sweetness to the rich fish and creamy beans. Seasoning everything with coriander, fresh lime and cilantro lends even more depth. Salpicón de pescado (spicy citrus-marinated fish): Fish loves citrus, so here’s another pescatarian offering, this one from Rick Martínez. In Mexican cuisine, salpicón refers to a dish of seafood or meat tossed with chopped vegetables and a piquant dressing. Rick bases his quick-cooking take on a version from the Yucatán. The combination of orange and lime mimics the sour oranges found in the original, while habanero chiles add their characteristically intense heat. Serve it with creamy avocado and crisp radishes, spooned over tostadas or warm tortillas to make tacos. Tofu laab: In Hetty Lui McKinnon’s meatless take on the Thai classic, crumbled extra-firm tofu stands in for the usual ground meat or fish. Toasted rice powder adds nutty depth to the chile-spiked, lime-lashed sauce, and a sprinkling of crispy shallots or roasted peanuts gives it a pleasing crunch. Serve it over sticky or regular rice, or pile it into lettuce leaves for an even lighter meal. Citrus and herb tonic: Whether you’re finishing up a dry January or just craving a warm and zingy libation, Yewande Komolafe’s lightly sweet tonic hits the spot. It’s stained bright yellow from turmeric, which, along with some sliced fresh ginger, adds a hit of spice to round out the citrus and lemongrass. “Delicious sunshine in a mug,” Heather, a reader, writes in the recipe notes, and she’s exactly right. Mango lime loaf cake: Jocelyn Delk Adams’s sprightly cake has a delicate, moist texture and the kind of tropical flavors that strike enough tart, fruity notes to warm any freezing afternoon. Or slice some up for breakfast, and maybe slather it with yogurt for a creamy counterpoint. That’s all for now. For technical help, reach out to cookingcare@nytimes.com, and I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Monday.
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