As always, we’ve got recipe recommendations this week, but we’ve also got something more exciting for you: restaurant recommendations. Say hello to Where to Eat, a new weekly newsletter from Nikita Richardson, a great Food and Cooking team editor who always knows where to go and what’s good in New York City. Sign up here to receive it on March 22, and note that it will be available to everyone for four weeks, but then exclusively to Times News subscribers.
Not that recipes aren’t exciting! They often are big ones. Check out Ali Slagle’s beans and greens alla vodka, which – as the name implies – swaps kale and beans for the pasta, or Eric Kim’s puff pastry bibimbap, another brilliant take on a beloved dish.
More ideas are below. Suggestions? Requests? Please contact me at dearemily.. See you here next week.
1. Beans and Greens Alla Vodka
There’s nothing wrong with classic penne alla vodka – and actually everything is pretty good. But that didn’t stop Ali Slagle from pairing that magical tomato-cream sauce with chickpeas and kale for a meal that’s a little more like 2022 and just as good in its own way as the original.
2. Leaf-Pan Bibimbap
Bless Eric Kim for establishing that not only can you make bibimbap on a baking sheet, but it may be the best way to make bibimbap at home. His version is loaded with roasted mushrooms, sweet potatoes, and kale, but you can swap out any veggies you like and adjust the roasting time; asparagus for spring would be nice.
Check out this recipe.
3. Spicy, Lemony Chicken Breasts With Croutons And Vegetables
Unusually, I bought boneless chicken breasts—I usually go for bone-in thighs—so last weekend I used a method I learned from Dawn Perry: sear and steam the meat. If it sounds hard, it isn’t, and it will help keep that white meat juicy. This recipe calls for red pepper flakes, but you can easily omit them.
Check out this recipe.
4. Salmon croquettes
Millie Peartree uses Old Bay seasoning and hot sauce in this deep-fried Southern staple, handily made with canned salmon. These croquettes are crispy on the outside, soft on the inside and so delicious for a weeknight.
Check out this recipe.