Lots of love for this tomato soup

Last week, in this newsletter , I asked what you cook, and in return I got a lot of emails that took me across the country and into your...

Last week, in this newsletter, I asked what you cook, and in return I got a lot of emails that took me across the country and into your kitchens. It was a hot flash in this strange and cold time. Thanks for that!

One of my favorite notes came from a reader named Tammy, who told me that she made a stew that she mixed in a dutch oven and cooked for 3-4 hours.

“It was loaded with mushrooms, beef, tomatoes, potatoes, carrots, seasonings and turned out really delicious,” she said. She brought it to a new mother with freshly baked carrot muffins, raspberry sorbet and cookies. Do I have to have another baby to have someone bring this meal to my house? Please let me know.

you do honey glazed mushrooms with udon; chicken and rice soup; rigatoni and cauliflower in the oven; strawberry cookies, but suitable for all kinds of fruit. Someone wrote to me just to say how much they love Melissa Clark. (As I do.)

Finally, I got a note from a reader named Barry, who said he was doing Kay Chun’s bulgogi bolognese then added: “I can have dinner with my wonderful wife of 26 years! And we are both healthy! How lucky are we?” I love it, Barry!

There’s still time to send me what you’re cooking dearemily@nytimes.com. What I’m cooking this week is below, along with some recommendations from you.

A few of you wrote to tell me you were making Ali Slagle’s Tomato Soup, which has a remarkably deep flavor for a quick-cooking pantry soup, thanks to the way the garlic is crushed. This would be a great dinner with a baguette or sourdough toast on the side, and cheese or a salad.

Reader Barry was right in his assessment of Kay Chun’s mix of Korean barbecue and bolognese sauce, writing that it’s “the perfect dish for a chilly night.” Buy pre-chopped carrots, onions and celery, also called mirepoix, to save time. And if you do that, why not use pre-chopped garlic and ginger too?

See this recipe.

It’s the one I’ll be cooking this week: Ali Slagle’s Ginger-Dill Salmon, which makes good use of citrus fruits in peak season. The fish is gently cooked, then served with an easy salad of oranges and grapefruit, and I’ll probably add arugula. (My kids won’t touch this salad, but they will eat the fish with stripped orange bits on the side.)

See this recipe.

Here’s a sunny and lemony moment for January from Sue Li – a slightly fancy stew (the prawns, the buttery base) but easy enough to make. Stretch the dish by serving it over pasta. By the way, this is a good use for bagged frozen shrimp.

See this recipe.

There are a few default ingredients when I don’t know what to cook: chicken thighs, rice, tofu, tortillas. This is one of my favorite ways to use these thighs, a Yewande Komolafe dish that’s more involved than just sticking the pan in the oven, but infinitely more special too, because of the halloumi-nut filling.

See this recipe.

Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! You can follow us on instagram, Facebook and pinterest, Where follow me on instagram. I am dearemily@nytimes.com, and previous newsletters are archived here. Contact my colleagues at cookingcare@nytimes.com if you have questions about your account.

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Newsrust - US Top News: Lots of love for this tomato soup
Lots of love for this tomato soup
Newsrust - US Top News
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