Good morning! I come from a family of garlic lovers, and my parents swore by their garlic press to reduce cloves to a uniform paste. But I never liked that press; cleaning it was too hard, and the model we had couldn’t go into the dishwasher. Instead, nearly every day I reach for my trusty microplane, which I use to grate garlic, ginger, lemon zest, Parmesan cheese (makes it so fluffy!) and even fresh chiles. One thing I’ve learned, though, is to replace my microplane grater about once every two years, because there’s no way to sharpen the rasp. So if you’re having trouble getting that ginger root to slide through, maybe it’s time for a new one.
Salmon ssam, at your serviceSalmon isn’t a traditional choice for Korean lettuce wraps, but that doesn’t mean it’s not delicious. And it’s fast — featuring quick-cooking fish, this five-ingredient, five-star Ali Slagle dinner comes together in half an hour. Good to know:
View this recipe: Salmon ssam New and noteworthyThis crop of new recipes has all your meals covered. For lunch, how about a savory miso egg salad sandwich or a soothing brown rice and vegetable bowl? Spicy firecracker shrimp noodles or chermoula roasted eggplant and beans keep dinner interesting, and for breakfast (or late-afternoon snack), there’s sunny lemon olive oil muffins. 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 goWhile we’re talking lunch: This collection of high-protein midday meals and snacks was put together with back-to-school in mind, but there’s no reason homemade protein bars or lemon turmeric chicken salad couldn’t be tucked into tote bags and squeezed into the communal office fridge. See you tomorrow.
Melissa Clark has been writing about food for The New York Times since 1997 and is the author of 46 cookbooks. Her latest is “The Big Book of Dinner,” coming in November. You can reach her at hellomelissa@nytimes.com. Editors: Mia Leimkuhler and Li Goldstein. Host photo by Melanie Dunea. For help with your New York Times Cooking subscription, please email cookingcare@nytimes.com. Was this email forwarded to you? You can sign up for our New York Times Cooking newsletter here.
|
