| Good morning, everyone. What's on your weekend agenda? Do you have a routine you like to stick to? Or do you mix it up and chase novelty and impulsivity? As boring as it might make me sound, I have to admit I'm a creature of habit. That's certainly the case with a lot of what I cook at home. While I'm always trying new dishes as part of my job, when left to our own devices, my husband and I tend to fall back on the same recipes. And that's not necessarily a bad thing. The more you make a dish, the faster you get and the more comfortable you feel riffing on it. But every once in a while, trying something new can shake you out of your comfort zone and surprise you in the best way possible. That's certainly how I felt when I dipped into the Cold Miso Noodle Soup that Aaron Hutcherson featured from cookbook author Seema Pankhania. When I tasted that first spoonful, there were so many unexpected things to process that my mind struggled to keep up as I clocked them all. Ice. A tangle of soba noodles. The bass note of briny, funky miso. The prick of fresh ginger and garlic, and oh, chili oil, for good measure. It felt like the most natural combination in the world, and yet I'd never had anything quite like it. I was surprised and delighted, and that, my friends, is what cooking is all about. I did a similar double take when testing Daniela Galarza's Summer Vegetable Korma. I've enjoyed restaurant and homemade versions of this gently spiced curry in the past, and it almost always involved a rich, creamy sauce based on soaked and pureed nuts. Well, not here. In her version, Daniela uses cashew butter as a clever, if not traditional, shortcut, along with coconut milk for that luxe experience. (There's a reason the classic dish is associated with the historic royal courts of Mughal India.) Daniela also gives you a template to customize the korma based on whatever summer produce you have on hand, with options for frozen vegetables as well. There's so much variability, you could never make it the same way twice. How's that for keeping things interesting? Ellie Krieger offered her own vibrant recipe that feels just as unique. Her Edamame Salad With Sesame-Miso Dressing is bright and crunchy, and an ideal way to pack extra protein into your day without it feeling overly heavy or forced. In addition to the edamame, baked tofu contributes to the bulk of the salad, along with crunchy bell pepper, cucumber and daikon radish. If your idea of excitement involves watching sports (and rooting for upsets), sidle up to your couch and watch the U.S. Open this weekend, ideally with a Honey Deuce Cocktail in hand. The official cocktail of the Grand Slam tournament stars lemonade, vodka and raspberry liqueur, and is a fitting pick for a day of tennis, thanks to the garnish of honeydew melon spheres that resemble the neon balls flying across the net. How do you keep your cooking fresh and exciting? I'd love to hear about it in the live weekly cooking chat Aaron and I host every Wednesday at noon Eastern. Submit your tips and questions now, then plan to join us when we kick off the conversation. Until next week, happy cooking. |
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