Hi! This is Mia filling in for Melissa Clark today. How are you? I’m… tired. Maybe it’s the heat, or maybe it’s because it’s Monday, but I’m just sluggish and sluggish. The human version of the “wom-wom” trombone sound. For dinner, you need to know how groggy I am, and that I’m hungry and want to eat something solid and nutritious. No pasta please.
As Dwight Garner wrote for The New York Times, Pasta Nada is a stripped-down version of pantry pasta. Puttanesca pasta nada Pasta Nada is a classic dish made with just a few of the usual ingredients, a combination chosen for maximum flavor and ease. “Instead of using all the classic ingredients, try using just black olives and anchovies, for example,” Dwight writes in step 1. “Or you could use a little finely chopped garlic and capers. Or use some good quality canned tuna and tomatoes. These flavors are worth experimenting with in different variations.” (I find pasta nada economical, and I know I’d hate to go to the store in this heat. A number of pasta nadas emerge from the ingredients list for pasta puttanesca. Thank you, pasta nada!)
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Puttanesca Pasternada
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Writing for the Times, Melissa writes about Judith Jones, the editor who revolutionized cookbook publishing in America: “By publishing works by authors as diverse as Madhur Jaffrey, Eileen Kuo and Edna Lewis, she shone a light on food and cooks routinely ignored in an era dominated by white home economists and male French chefs,” she writes. She includes three recipes adapted from popular cookbooks edited by Jones. Shrimp Pullao From “Indian Cuisine” by Quoz Stir-fried chicken with mushrooms and snow peas “The Key to Chinese Cuisine” by Lewis Grilled summer tomatoes From “Taste of Country Cooking.”
A vibrant recipe from a culinary star is sure to help me get motivated again, like Liddy Hueck’s versatile recipes. Stuffed PeppersIt’s very practical, you can make it with your favorite ground meat and leftover rice from the fridge, and it’s delicious. It’s really nice to see colorful peppers packed with delicious ingredients.
Hetty Louis McKinnon Silken tofu with spicy soy dressingCool, smooth, creamy tofu, punchy dressing, and fresh herbs all come together to create a simple meal with a touch of luxury.
But it’s hot again. The weekend is exhausting, and a new week has just begun. We’re falling for it, literally. Jesse Sheehan BlackBerry’s slumpA perfectly named summer dessert that requires no oven and takes less than 30 minutes. Use any berries you like; readers have reported delicious results using strawberries and blueberries. Pasta Nada with Berry Slump. Not bad for a Monday.
