Recipes! Pasta With Arugula and Pistachio Sauce, Chicken Tacos, Air Fryer Spicy Chicken and more

What to cook during the week ahead, from Post Food editors.

Who inspires you in the kitchen? Whether you cook often or only occasionally, there's probably at least one person you look to for ideas, encouragement and education. That could be a family member whose recipes and time you treasure. There's also a good chance it's someone in the public sphere, whether in cookbooks, social media, television or, dare I say, this very newspaper.

As much as some people like to rag on celebrity chef culture, you can't deny the influence of famous cooks. And I think that can often be a good thing! I'm frequently asked for advice on how to get out of a cooking rut, and one of my common responses is to look to someone whose food you already like or someone you relate to, even on a personal level. When you don't know what to make for dinner, find another recipe by that same person and give it a try.

This week, Joe Yonan featured a recipe for Farfalle With Lemony Arugula and Pistachio Sauce from chef, cookbook author and TV personality Jamie Oliver, who is marking 25 years since he burst onto the scene as "The Naked Chef." If you, like me, were glued to the Food Network a decade (or, ahem, two) ago while trying to absorb everything you could about cooking, you are probably familiar with Oliver's fresh, laid-back and fun approach in the kitchen. This pasta dish is no exception, using just a handful of ingredients to create a refreshing, bright and family-friendly meal in 20 minutes.

Ellie Krieger is someone else I've looked to for inspiration, thanks to her longtime Nourish column in The Post and her shows on the Food Network, as well as public television. Her recipes will never lead you astray! Moreover, I appreciate how she has such a great feel for seasonality, including in her new Asparagus Salad With Pickled Spring Onions. Barely cooked pieces of the green spears pair beautifully with herbs and quick-pickled layers of the onions that end up resembling flower petals, all dressed with a mustard vinaigrette. Eye-catching and delicious.

Especially in our live chats, I'm constantly hearing from readers who are devoted fans of Aaron Hutcherson, our Dinner in Minutes columnist. His recipes are so smart and appealing, and he also has a way with pantry staples that will make you appreciate ingredients anew. His recipe this week for Chicken Tacos With Charred Corn Salsa uses bold spices to jazz up what can be an otherwise bland meat with bold spices, and then transforms frozen corn into a zesty topping (which you could just make to eat with chips).

I'd love to hear who else inspires your cooking, so mark your calendars for Wednesday at noon Eastern when Aaron and I will host our weekly chat. Submit your thoughts and questions now, then come back to partake in what is always an engaging conversation.

Until next week, happy cooking.