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Excellent morning. It’s Palm Sunday for some round right here, remembrance of Jesus’ triumphant front into Jerusalem, no longer in point of fact a banquet day however as excellent an afternoon as any for an egg hunt and perhaps a dry run at a couple of recipes you have to use subsequent week for Easter. (You have got ordered your ham, proper? Get on that!)
Others are making arrangements for Passover, which begins Monday. Should you’re nonetheless messing round searching for one thing to cook dinner for the Seder, take a look at our selection of Passover recipes — or continue at once to this Joan Nathan recipe for rooster with apricot, tamarind and chipotle sauce. Its taste is Dimension Massive.
Nonetheless extra are simply searching for excellent issues to devour this week. Have religion! I’m right here for you.
For this night, I be offering two alternatives. You must discover ways to make recent pasta, and use the lead to Samin Nosrat’s new recipe for herbed pappardelle with parsley and garlic. Or, how about making Melissa Clark’s recipe for seared beef cutlets with green-garlic salsa verde. If you’ll’t to find inexperienced garlic, don’t concern. Simply use common garlic, however scale back how a lot you employ to a few tablespoon. I’d love to devour it with polenta, I believe, and a few reader variation (take a look at the notes!) on our recipe for Utica vegetables.
Monday night time will have to be a birthday celebration of freedom. Should you’re no longer at a Seder desk, perhaps cook dinner the remaining of the cauliflower: This Mark Bittman recipe for…