Good morning! When you stumble upon a fruit salad out in the wild, it’s often a disappointment. The fruit is usually unripe and tasteless, leaving you with a sad combination of cantaloupe, honeydew, strawberries, bananas, pineapple, blueberries, and grapes that just don’t hit the mark. It’s a truly depressing experience.
But when you take matters into your own hands and make a fruit salad yourself, the possibilities are endless. You have the power to choose ripe and flavorful fruit, and elevate its taste with the perfect balance of acidity and sweetness. It becomes an anti-depressive experiment that can never go wrong. Whether you enjoy it for breakfast, as a midday snack, or as a delicious dessert, making your own fruit salad is a guaranteed delight.
If you’re ready to embark on this fruity adventure, I recommend trying Ali Slagle’s amazing recipe. She infuses lime zest into sugar to release the oils, and then combines it with lime juice to create a vibrant and electric flavor profile. Feel free to get creative and add some chopped mint, red pepper flakes, ground cinnamon, coriander, or even a touch of basil. The possibilities are endless!
Now, let’s dive into the rest of the week’s culinary delights. On Monday, why not try Hetty McKinnon’s versatile cold noodle salad with spicy peanut sauce? You can mix in cucumbers, bell peppers, radishes, or whatever fresh veggies you have on hand. The sauce adds a rich umami and fiery kick to the dish.
For Tuesday, I highly recommend Amandeep Sharma’s butter chicken recipe. This dish was a staple at the renowned Attica restaurant in Melbourne, Australia, and it truly stands out.
On Wednesday, David Tanis has a delightful spinach and tofu salad recipe that is perfect for summer. If you don’t want to turn on your oven, you can easily sear the tofu in a skillet instead. Just be careful not to let it burn, as there’s brown sugar in the marinade.
As for Thursday, why not make your own ranch dressing for Ali’s pan-seared ranch chicken recipe? This creamy, herbaceous sauce doubles as a marinade and adds incredible flavor to the dish. One subscriber even shared a genius tip of cooking bacon before searing the chicken in its fat and sprinkling the crispy pieces over the sauce. Isn’t that mouthwatering?
If you’re hungry for even more recipe inspiration, head over to New York Times Cooking, where you’ll find thousands of delicious recipes waiting for you. Remember, a subscription supports our work and ensures that we can keep bringing you amazing culinary content. If you haven’t subscribed yet, we would greatly appreciate your support.
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Now, let’s switch gears and explore some interesting reads. Zadie Smith’s latest piece in The New Yorker about writing historical fiction in the shadow of Charles Dickens is thought-provoking and worth a read. And if you’re in the mood for some over-the-top luxury reportage, check out The Financial Times’s How to Spend It magazine. See what it’s like for Rory FH Smith behind the wheel of an all-electric Rolls-Royce Spectre as he cruises along Napa’s wooded and winding roads.
Speaking of reading, Alexandra Jacobs’s book reviews for The New York Times are so captivating that I might just have to pick up Andrew Lipstein’s “The Vegan” based on her recommendation.
Lastly, let’s take a moment to celebrate the birthday of the pioneering Jamaican singer Desmond Dekker, born on this day in 1944. Though he passed away in 2006, his music lives on, and I highly recommend listening to his classic hit “The Israelites” as you cut up some delicious fruit. It’s the perfect soundtrack for your culinary adventures.
That’s all for now. Wishing you a fruitful week ahead, and I’ll be back with more culinary inspiration next time.
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