Good morning! Today we have for you:
A fish dish to ease you into winter
I live in a place where Winter, with a capital W, arrives in mid-November and doesn’t let up until the end of April. (Just this morning I shoveled snow from the walkway; ask me about the ceramic planters I forgot to bring in that are now buried under a foot of fresh powder.) What this means, cookingwise, is that I tend to pace myself on heavy soups and stews, saving those comfort heavy-hitters for the darkest, coldest pits of late January and February. Right now it’s time for meals that incorporate a little lightness, some blue-skied freshness, while still feeling cozy and seasonal. Sohla El-Waylly’s mustardy sheet-pan salmon with greens fits the bill perfectly — the fresh dill in the glaze adds a lifting dose of green, while the maple syrup nods to November. Two whole bunches of spinach or Swiss chard bake along with the salmon; I might give kale a try (it is brassica season, after all). And, maybe best of all, Sohla’s five-star recipe comes together in less than half an hour, leaving me plenty of time for a crisp after-dinner stroll in the snow. I didn’t say winter was all bad. Featured Recipe Mustardy Sheet-Pan Salmon With GreensToday’s specialsPotato soup: This Naz Deravian recipe is for anyone who ever looked at a fully loaded baked potato and thought, You know, this is delicious, but I really wish I could eat it out of a bowl with a spoon while bingeing “Stranger Things” on the couch. Roasted butternut squash with lentils and feta: Reading through Nik Sharma’s dish, with its tangy pomegranate molasses dressing, I can’t decide whether it would live its best life as a stand-alone dinner, a potluck entry or a Thanksgiving side. Probably all three. Red-wine roasted pears with cardamom crumble: First, read Melissa Clark’s instantly endearing article about how this dessert propelled her to become the food authority we know and love. Then, make this dessert, enjoying it even more because you know the back story.
Turkey Day TrackerI haven’t done Thanksgiving with my family in at least a decade (thank you for your condolences slash congratulations). What I have done instead are many glorious Friendsgivings — big group dinners on that Thursday or the weekend that don’t follow any strict set of traditions or rules, other than 1. Come hungry, and 2. Shoes off, please (see introduction about snow). We have so many ideas and recipes for Friendsgiving mains and desserts: Samin Nosrat’s big lasagna or her buttermilk-brined chicken. Roast salmon with smashed olives. Dulce de leche chocoflan. I could go on, but I’ll let you click around for yourself:
But I have two words for you: hot pot. It’s my go-to crowd-pleaser that demands nearly no prep work besides some chopping and mixing, and it’s easy to tailor to the dietary preferences of my guests. Pro tip: If you have an Asian grocery store near you, check out the freezer section. You can often find super thin presliced meats folded into neat ribbons, ready for thawing and dunking into their aromatic brothy bath.
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