Earthy Mushrooms, Bold Peppers - The New York Times

Hello, five dishes of the week. This is Krysten, replacing Emily. (Observers close to this space will remember me as the editor of thi...


Hello, five dishes of the week. This is Krysten, replacing Emily. (Observers close to this space will remember me as the editor of this newsletter!)

I’m sorry to say it, but New Years Eve just isn’t my vacation. I like to go to bed early and hate the passing of time. I don’t even really like champagne. So if I make it until midnight I’ll toast my partner with some by Martinelli and meet up a few moments later.

But I love New Year’s Day and its promise of a fresh start. In recent years, I have marked the day by jump in the ocean or walk about 10 miles. And, of course, I simmered a pot of black Eyed Peas with greens for good fortune.

This year, I hope to do a long run, and yes, simmer some beans. Later in the evening – and for the week beyond – I’ll turn to a menu that takes just a little longer on the stove top, with recipes that are warm but fresh, with lots of citrus and bright, bold flavors. . I’m sharing dishes in that vein this week, in the hope that you have a brilliant and daring first week of 2022. In the meantime, I’m sure Instagram, and glad to hear from you.

Yewande Komolafe combines crisp red peppers, pickled onions and a generous blend of herbs with crisp, earthy mushrooms in this flavorful dish. Serve this recipe with rice or any grain you have on hand, so that no drop of pepper relish is wasted.

See this recipe.


Can’t have enough citrus lately. Enter Hana Asbrink’s lemony and creamy pasta, which contains scallions in two (two!) Different ways: caramelized and raw. It’s the kind of dish that comforts and delights in equal measure.

For me, a simple dish of rice is the ultimate comfort. Von Diaz’s recipe, full of salt pork (or bacon and bacon fat), is a perfect bed for a fried egg, and takes me straight back to a cozy week’s eve from my childhood: rice and a savory anyway picadillo.

See this recipe.


Even more lemon! And this time, from the Queen herself, Joan Nathan. And this chicken dish is just one of the reasons it is, because only a few ingredients do anything right. Use frozen artichokes here to make the preparation particularly quick. The result is brilliantly citrusy – and just plain brilliant.



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