Welcome to the week! I’m filling in for Melissa and just as excited as she is for spring’s fresh peas and picnics. But those come around every year, and a new New York Times Cooking recipe for macaroni and cheese is a special event. Joining Millie Peartree’s Southern-style casserole, Eric Kim’s Stouffer’s copycat, and my so-weird-that-it-works recipe, Genevieve Ko’s new stovetop version is our first to bear the label “easy,” and it’s also creamy, classic and made from just five scratch ingredients. Welcome to the dance floor!
Featured Recipe
Other harbingers of spring for me are cravings for potato salad, chicken salad and the like, a group recently joined by Lidey Heuck’s chickpea salad with fresh herbs and scallions. “This is amazing! It really tricks you into thinking you’re eating potato salad!” wrote Heidi B. when the recipe was published in 2020. (It’s the crunch of celery and tang of mustard that does it. The recipe calls for yogurt, but I use my favorite combination of sour cream thinned with mayonnaise.)
Better on one of the still-cool nights: Zainab Shah’s kaddu with greens and shrimp and its classic South Indian flavor profile of coconut milk, chile heat and warm spices like turmeric and cumin. Light but nourishing, with chunks of sweet winter squash and bright greens, it’s also just right for an iftar table. Yossi Arefi’s Nutella banana bread would make a dreamy dessert.
A little rich for your blood? When I feel that way, Hetty Lui McKinnon’s salt and pepper tofu is a friend. “Salt and pepper” doesn’t begin to describe how this dish perks you up with spicy-sweet seared edges, pillowy insides and the juicy bite of scallions. It’s not just about the heat: Try using a green chile for freshness, and a red one for sweetness, and you’ll see what I mean.
Have a great week.
