Salmon with Olive Oil-Braised Zucchini and Chickpeas

From New York Times

Salmon with Olive Oil-Braised Zucchini and Chickpeas

Sheela Prakash

If you slow-cook zucchini in heart-healthy olive oil, it becomes silky and deeply flavored rather than waterlogged. Stir in chickpeas and nestle salmon fillets on top, where they steam as the vegetables and beans braise, creating a protein-packed, satisfying dinner. Crusty bread is an optional but welcome accompaniment to soak up the garlic- and lemon-heavy pan juices.

Ingredients

Yield: 4 servings

4 (6-ounce) skinless salmon fillets

Salt and black pepper

¼ cup extra-virgin olive oil

1½ pounds zucchini or other summer squash (about 3 medium), cut into ⅛-inch-thick half-moons

5 garlic cloves, minced

Pinch of crushed red pepper (optional)

1 (15- to 16-ounce) can chickpeas, drained and rinsed

1 medium lemon, zested and juiced

Preparation

Step 1
Pat the salmon dry and season with salt and pepper.

Step 2
Heat the olive oil in a large skillet with a lid over medium-high. Add the zucchini, garlic and crushed red pepper, if using. Season with salt and pepper and cook, stirring occasionally, until the zucchini just starts to brown in spots but is not yet completely tender, about 5 minutes.

Step 3
Stir in the chickpeas and lemon zest; season with salt and pepper.

Step 4
Nestle the salmon fillets on top of the zucchini and chickpeas in an even layer. Cover, reduce the heat to medium-low and cook until the salmon is just cooked through, 13 to 18 minutes. (It's done when the flesh flakes easily. An instant-read thermometer inserted into the thickest part should register 120 degrees.)

Step 5
Drizzle the lemon juice over the top and serve.

Orecchiette Carbonara with English Peas and Pea Shoots

There is something about April that calls for a perfect spring pasta. This week, we revisited a favorite from the archives: our Orecchiette Carbonara with English Peas and Pea Shoots.

We decided to riff on the original recipe by adding Snap Peas, and it was a revelation. They added a bright, fresh crispness that cut through the richness of the carbonara perfectly. I even managed to recruit Tom to assist with the stirring—it was a true team effort that made the final result taste even better!

You can find the recipe for Orecchiette Carbonara with English Peas and Pea Shoots on our blog of April 28, 2009: Click the date to get the recipe.

As per tradition, we started the meal with a classic Caesar salad. If you’re looking for a seasonal dinner that feels both indulgent and fresh, we highly recommend this one.

One-Pan Pork Chops with Feta, Snap Peas and Mint

We like the One-Pan Pork Chops with Feta, Snap Peas and Mint—recipe’s on our blog, April 25, 2023 (click the date to find it). Feta with pork sounds odd on paper, but it works beautifully. The salty, tangy feta cuts through the richness of the pork, keeping the whole dish balanced and lively rather than heavy.

We started with an asparagus salad topped with burrata stracciatella—the creamy interior of the burrata—along with hazelnuts and a drizzle of brown butter. A simple first course, but rich, nutty, and just indulgent enough to set the tone.

 

Chicken Risotto with White Miso and Lemon

Chicken Risotto with White Miso and Lemon is a really smart dish. The miso brings a deep, savory umami note, but it doesn’t push the risotto into “Asian” territory—it just quietly amplifies everything. Then the lemon steps in with a hit of brightness, cutting through the richness and keeping the whole thing from feeling heavy.

The result is a risotto that’s full-bodied and satisfying, but surprisingly balanced and not at all dense. It’s a clever combination that works better than you’d expect—and definitely worth making.

Chicken Risotto with White Miso and Lemon
4 servings
 
INGREDIENTS
 
1       pound boneless, skinless chicken thighs, cut into bite-sized pieces
1½    cups Arborio rice
6       cups low-sodium chicken broth, kept warm in a separate pot
2       tablespoons white miso paste
½      cup dry white wine (Pinot Grigio or Sauvignon Blanc)
1       cup freshly grated Parmigiano-Reggiano cheese
2       tablespoons unsalted butter, plus 2 tablespoons olive oil
1       medium yellow onion, finely diced, 2 cloves garlic, minced
Zest of 1 lemon, plus juice for serving
Fresh parsley or chives, chopped, salt and pepper to taste
 
DIRECTIONS
 
1.    Season the chicken thigh pieces generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken in a single layer until golden brown on both sides, about 4 to 5 minutes per side. Remove the chicken to a plate and set aside.

2.  Reduce the heat to medium. Add a drizzle more oil if the pot looks dry, then add the diced onion. Cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

3.   Add the Arborio rice and white miso paste to the pot. Stir constantly for 2 to 3 minutes, coating every grain of rice with the miso and fat. The rice will go from bright white to slightly translucent around the edges this is the toasting step that builds a nutty base flavor.

4.  Pour in the white wine. It will sizzle and steam immediately. Stir while scraping up any browned bits from the bottom of the pot Continue stirring until the wine is almost completely absorbed by the rice, about 1 to 2 minutes.

5.  Begin adding the warm chicken broth about ½ cup at a time, stirring gently after each addition, Wait until the broth is mostly absorbed before adding the next ladleful. Continue this process for 20 to 25 minutes. Start tasting the rice after about 3 cups of broth it should still be fairly firm at that point.

6.  The risotto is done when the rice is creamy on the outside but still has a slight firmness in the center - tender with a bit of resistance, not mushy and not crunchy. You may not use all 6 cups of broth, or you may need a touch more. Let the rice tell you

7.  Remove the pot from the heat. Stir in the butter, grated Parmigiano-Reggiano, lemon zest, and chopped fresh herbs. Stir vigorously for about 30 seconds this final burst of stirring activates the remaining starch and makes the risotto extra creamy. Taste and adjust salt and pepper as needed

8.  Fold the seared chicken back into the risotto. Spoon immediately onto flat plates or wide shallow bowls - the risotto should spread slightly and look loose and creamy, not stiff. Squeeze a bit of fresh lemon juice over

 

Braised Kimchi Chicken with Sweet Potatoes

Braised Kimchi Chicken with Sweet Potatoes surprised me. I expected the kimchi to dominate, but it doesn’t—it settles in as a savory, slightly tangy backdrop that lifts the whole dish without taking over.

The sweet potatoes were the standout. We used purple Japanese sweet potatoes, and they turned soft, rich, and deeply sweet, balancing the acidity and spice from the kimchi. It all comes together in a way that feels both comforting and a little unexpected—a really good, slightly offbeat recipe that works.

Braised Kimchi Chicken with Sweet Potatoes
New York Times
 
A ginger- and gochugaru-infused butter underpins the multilayered seasonings in this savory braised chicken dish. Kimchi’s acid tenderizes the meat and provides intensity to the final gravy, an electric-red pool of umami. White rice tastes great with this, as do mashed potatoes or crusty bread, to sop up all the buttery juices. An age-old secret to juicy chicken is blanching, then shocking the meat with cold water, a technique that appears in dishes like Chinese white-cut chicken and Hainanese chicken rice. This initial step also results in a clean chicken flavor and a rich, pure-tasting sauce.
 
INGREDIENTS
Yield:4 servings
 
2       pounds bone-in, skin-on chicken drumsticks or leg quarters
4       tablespoons unsalted butter
1       (3-inch) piece ginger, peeled and cut into fine matchsticks
2       tablespoons gochugaru (see Tip)
1½    packed cups finely chopped kimchi, plus any juices
2       tablespoons fish sauce
1       tablespoon honey
2       fresh or dried bay leaves
Salt and freshly ground black pepper
1       large or 2 small Asian sweet potatoes (about 10 ounces), peeled and cut into 2-inch chunks (see Tip)
1       small yellow onion, peeled and cut into 2-inch chunks
 
 
PREPARATION
 
Fill a medium bowl with ice water. Then, fill a large Dutch oven or other heavy-bottomed pot with cold water and bring to a boil over high. Add the chicken and poach for just 5 minutes (it’s OK if the water doesn’t come back to a boil). Shock the chicken in the ice water to stop the cooking and set aside. Drain the Dutch oven, rinsing if very dirty, and return the pot to the stove.
 
In the now-empty, fairly dry pot, melt the butter over medium. Add the ginger and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir the gochugaru into the gingery butter, just a few seconds, then immediately add the kimchi, fish sauce, honey, bay leaves and 1 cup water. Nestle in the chicken pieces so they’re partly covered by liquid. Season with salt and pepper.
 
Raise the heat to high and bring the pot to a simmer. Reduce the heat to medium-low to continue simmering the chicken for 10 minutes to begin its braising journey.
 
After 10 minutes, place the sweet potato and onion over the chicken, coaxing them into the liquid if possible (or at least spooning over some of the liquid). Continue simmering the stew, partly covered, until the sauce is reduced, the potatoes are tender and the chicken falls off the bone, about 30 minutes. Serve the chicken and vegetables with the sauce ladled over.
 
TIPS
 
Asian sweet potatoes have tapered ends with reddish-purple skins and yellow-white interiors. They also become gloriously fudgy when braised like this (or dry-roasted whole). Their orange-bellied American counterparts, varieties such as Beauregard, jewel and garnet, would disintegrate into a soft sludge, but the Asian sweet potato — particularly the Japanese satsumaimo and the Korean goguma — remains sturdy even after a long, slow cook, their chestnut-sweet interiors only deepening with time.
 
Gochugaru, a mild, intensely savory Korean red-pepper powder, ranges from a fine dust to tiny coarse flakes. Try to buy the coarse variety for a deeper, sweeter flavor. You can find gochugaru at Korean and other Asian supermarkets and at many grocery stores, as well as online.
 
 

Scallops and Risotto

This turned out to be a great way to repurpose our leftover pea risotto. We simply salted and peppered scallops, gave them a quick sauté, and set them over the reheated risotto. 

The sweetness of the scallops worked beautifully with the peas, giving the dish a fresh lift and making it feel like something entirely new rather than leftovers.

Once again, we started with a Caesar salad—a familiar, crisp opener that sets things up nicely without getting in the way.

Risi e Bisi (Green Pea Risotto)

We like risotto—there’s just so much you can do with it. At its core, it’s a technique for cooking rice, but it takes on what ever flavors you build into it.

This version uses green peas, and we pushed it a bit further by adding snap peas for extra texture and sweetness. It came out fresh, vibrant, and really satisfying without feeling heavy.

It was Passover, so we started with Matzah Ball Soup. We didn’t make it ourselves—brought it in—but it still set the tone perfectly for the meal, while celebrating the holiday.

Risi e Bisi (Green Pea Risotto) Risi e Bisi (Green Pea Risotto)
This Venetian rice-and-pea classic is creamy, lemon-vibrant, and ready in less than an hour.
By Anna Theoktisto | Published on March 19, 2026
Total Time: 50 mins
Servings: 6

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped (about 1 1/2 cups)
2 large garlic cloves, thinly sliced (about 1 tablespoon)
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 cup Vialone Nano rice
1/2 cup (4 ounces) dry white wine
4 1/2 cups chicken broth, divided
3 cups frozen green peas, thawed and divided
1 1/2 ounces Parmigiano-Reggiano cheese, grated (1/2 cup), plus more for garnish
1/4 cup cold unsalted butter, cubed
1/4 cup chopped fresh parsley, plus more for garnish
1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice, plus more zest for
garnish

Directions

Step 1
Heat oil in a large Dutch oven over medium-high. Add onion, garlic, salt, and pepper; cook,
stirring often, until softened and beginning to brown, 4 to 6 minutes.

Step 2
Stir rice into onion mixture; cook, stirring constantly, for 1 minute. Add wine; cook, stirring
constantly, until evaporated, 30 seconds to 1 minute. Add 4 cups broth; bring to a boil over
medium-high. Reduce heat to medium; cook, stirring occasionally, until rice is tender, about
14 minutes.

Step 3
While rice cooks, transfer 1 cup peas and remaining 1/2 cup broth to a blender. Process until
smooth, 30 seconds to 1 minute, scraping down sides of blender as needed.

Step 4
When rice is tender, remove from heat; stir in cheese, butter, parsley, lemon zest and juice,
pea puree, and remaining 2 cups peas. Divide among 6 bowls; garnish each serving with
additional cheese, chopped parsley, and lemon zest.
Make ahead
Risi e bisi is best right after it’s made: Leftovers will thicken as the rice continues to
absorb liquid. To revive it, loosen gently with warm broth or water over low heat,
stirring in a pat of butter and a squeeze of lemon. To streamline prep, you can grate
the cheese a day ahead, and if using fresh peas, blanch them up to one day in advance
and refrigerate.

 

Asparagus

One of the real pleasures of spring is the arrival of fresh asparagus. We’re partial to Delta asparagus—it just seems sweeter, more tender, and full of flavor.

There are endless ways to prepare it, but this one was simple and excellent. We steamed the asparagus for about four minutes, just until tender, then finished it with salt, pepper, a drizzle of olive oil, and chopped egg.

To bring it all together, we added a sprinkle of piment d’Espelette—the mild red chili from the Basque region of France. It adds a gentle heat and a subtle depth, along with a bit of color, without overpowering the asparagus. A clean, straightforward dish that really lets the ingredient shine.

Chile Lime Roast Chicken

Chile Lime Roast Chicken is a really good, straightforward recipe. The skin gets beautifully crisp (always the payoff), while the lime brings a bright, zesty edge that keeps the flavors from feeling too heavy.

The potatoes and carrots, cooked underneath the chicken, soak up all those juices—arguably the best part of the dish. They come out rich, flavorful, and perfectly in sync with the chicken.

We started, as usual, with a Caesar salad—a crisp, familiar opener that works every time.

Chile Lime Roast Chicken

New York Times

Cumin, coriander, paprika and oregano lend this roast chicken a warm, herby flavor profile. It’s cooked on a bed of baby potatoes and carrots that soak up the chicken’s drippings. While the chicken and vegetables roast, whip up a butter-based sauce infused with garlic, serranos, lime and cilantro, which provides a punch of brightness and freshness to cut through the richness of the dish. If you have the time, refrigerate the seasoned chicken uncovered for 30 minutes to 24 hours for a more flavorful chicken and extra-crispy skin.
 
INGREDIENTS
Yield:4 servings
 
2       teaspoons ground cumin
2       teaspoons ground coriander
1       teaspoon paprika
1       teaspoon dried oregano
2       teaspoons kosher salt (such as Diamond Crystal), plus more for seasoning and serving
1       spatchcocked chicken (about 3½ pounds, see Tip) or 8 skin-on chicken thighs (about 3 pounds), patted dry
1½    pounds baby potatoes, halved
2       large carrots, cut into ½-inch pieces 
2       tablespoons neutral oil, such as canola
½      cup unsalted butter
5       garlic cloves, minced
2       fresh serrano chiles, minced
½      cup cilantro leaves, finely chopped
1       lime 
 
 
PREPARATION
 
1.            Heat oven to 450 degrees. In a small bowl, mix together cumin, coriander, paprika, oregano and salt. Coat the chicken thoroughly with the spice mixture. 
2.            In a large cast-iron skillet, combine potatoes and carrots. Add oil, season with salt and toss to coat. Place chicken on top, skin side up. Roast until chicken is cooked through and skin is crisp, 45 minutes to 1 hour. (An instant-read thermometer inserted into the breast or thigh should read 165 degrees.)
3.            During the last 5 minutes of roasting, in a small skillet, melt butter over medium-low heat. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Turn off heat and stir in serranos and cilantro. Zest the lime into the pan, then halve the lime and squeeze the juice into the sauce. Season with salt to taste.
4.            Drizzle the butter sauce over the chicken and serve.
 
TIP
Spatchcocked, or butterflied, chicken has been split in half with the backbone removed for quicker cooking. They’re often sold alongside whole chickens at the supermarket. You can also ask the butcher to prepare it for you, or follow the simple steps in this recipe.

 

Spinach Egg Bites

Cathy has been making different versions of egg bites, and we’ve really taken to them. This is the recipe we started with, and it’s proven to be a great base for experimenting.

The key turned out to be using a silicone muffin pan—it makes it easy to pop the egg bites out cleanly, no sticking or fuss. They also freeze well, so you can make a batch ahead and just microwave them as needed. Simple, flexible, and very convenient.

Spinach Egg Bites
New York Times
 
Lovers of the sweet, earthy flavor of leafy greens can rejoice in these fluffy egg bites, which are mostly spinach and scallions bound by a little egg. Many great dishes of the world start like this: Spanikopita, the savory Greek spinach and feta pie, comes to mind, as does kuku sabzi, the herby, frittata-like Persian dish. These egg bites are a great make-ahead breakfast or high-protein snack on their own, and they’re also a lovely lunch or light dinner alongside a green salad. They’re adaptable, too: You can swap out the scallions for dill or parsley, and the Parmesan for Cheddar or feta. Make them your own.
 
INGREDIENTS
Yield:12 egg bites
 
Olive oil, for greasing
2     (10-ounce) packages frozen chopped spinach, thawed
4     scallions, thinly sliced crosswise
6     large eggs
2     cups (16 ounces) cottage cheese
¼    cup grated Parmesan
Pinch of ground nutmeg
Salt and freshly ground black pepper
6     tablespoons all-purpose flour
1     teaspoon baking powder
 
 
PREPARATION
 
1. Arrange a rack in the center of the oven and heat to 375 degrees. Generously grease a 12-cup muffin tin with olive oil and place on a sheet pan.

2. With clean hands, squeeze the spinach over the sink to remove as much water as possible. Drain well and add to a large bowl, along with the scallions, eggs, cottage cheese, Parmesan and nutmeg. Season with salt and pepper. Stir until well combined. Add the flour and baking powder, and stir just until incorporated.

3. Fill the muffin tin with the spinach mixture — ⅓ cup each — and bake until set, 20 to 25 minutes. Allow to cool completely before running a sharp paring knife around the edges of each cup to help release the bites. (Alternatively, you could use a silicon muffin mold.)

4. These egg bites stay fresh in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. To reheat, just microwave them for 10 seconds at a time until warmed through.

  

Viral Lasagna Soup Recipe, the Gustiamo Way

Viral Lasagna Soup—the Gustiamo version—is a fabulous, cold-weather dish. It’s hearty and comforting, with a thick, rich broth that clings to the noodles. As they sit, the noodles soak up the soup, giving it a great, almost stew-like texture. It really is a meal in a bowl.

We’re not entirely sure how “viral” made its way into the name, but the recipe earns the attention. This one will definitely make a regular appearance in our rotation.

We started with a Caesar salad—crisp, simple, and a perfect lead-in to a very satisfying dinner.

Viral Lasagna Soup Recipe, the Gustiamo Way
 
Lasagna soup is everywhere. Creamy. Cozy. Internet-famous. So of course we tried it. What does Gustiamo think? Are you allowed to break lasagna sheets? Yes, if you use the right lasagna.
If you’re breaking lasagna sheets into broth, they need structure. Bronze-extruded, slow-dried Lasagna Faella holds its bite, grips the sauce, and stays al dente even the next day. This soup reheats beautifully. The flavor deepens. The texture stays perfect. Just make sure you stir well after adding the broken lasagna pieces. Really stir. These sheets love each other and will cling if you ignore them.
Most versions add cream. We add depth instead. Sicilian tomato concentrate and a Vacche Rosse cheese rind simmering in the broth create an umami base that makes cream completely unnecessary.
The result? Silky broth. Deep tomato flavor. Tender pork. Lasagna pieces with bite. A soup that reheats like a dream. The flavor deepens overnight and the pasta stays beautifully al dente thanks to that slow drying. 
 
INGREDIENTS
 
Onion, ½, finely chopped
Pork (ground or finely minced), ½ lb
Tomato concentrate, 2 tbsp
Homemade broth, 3 cups
100% Italian tomatoes, 1 can (400 g)
Lasagna Faella, 12 strands, broken into large pieces
Vacche Rosse cheese, 50 g, grated
Vacche Rosse rind, 1 piece
Extra virgin olive oil
Fine sea salt
PREPARATION
 
1. In a heavy pot, sauté the onion in olive oil for 2–3 minutes, until soft.

2. Add the tomato concentrate and a spoonful of broth to loosen it. Let it cook briefly to deepen in flavor.

3. Add the pork and cook until browned and fully cooked through.

4. Add the canned tomatoes, crushing them directly in the pot with a wooden spoon.

5. Pour in the remaining broth, add a pinch of salt and the Vacche Rosse rind.

6. Simmer gently for 15–20 minutes to let the flavors combine and intensify. The rind stays in. If you prefer a looser, soupier texture, add a spoonful or two of water or broth as it cooks.

7.  Add the broken lasagna pieces and stir immediately and thoroughly to prevent sticking.

8. Cook for about 15 minutes, stirring occasionally, until perfectly al dente.*

9. Stir in grated Vacche Rosse cheese until melted.

10. Serve with more grated cheese and a drizzle of intense extra virgin olive oil.
 
If you plan to make it ahead and reheat later, cook pasta only 10 minutes, as it will continue cooking in the hot soup after you take it off the stove. Reheat gently for 1-2 minutes.