I know it has been a Week. If you go barreling into the New Year with ambitions and to-lists, or ahem, you're more like me, and plan to begin writing them any day now, I'm sure your momentum also went screeching to a halt on Wednesday. I've often felt that January is a blur and this one is particularly so, and not easy to discuss in any meaningful way in a recipe newsletter. But if you're feeling like you're in a fog, do know that you're not alone.
This week's newsletter is exactly 50% hearty meal salads, the kind of crunchy brightness I crave early in the year, and 50% birthday cakes, because January is as fine a time as any to decide that this is the year you're going to surprise people you love with cakes. Each of these is on a smaller scale, save one, but do know that any cake 9" round or 8" square cake can be halved and baked in a 6" round, one of my favorite investments for mini-celebrations. I hope they bring you a lot of joy this week.
This restaurant-style avocado salad has the most unmissable, habit-forming carrot-ginger dressing and makes enough for leftovers, which is good because you'll want to eat it again tomorrow and all the days after that.
A surprising win in the Dinners For Everyone category, a classic cobb lets everyone assemble their own salads exactly the way they want it. Plus: BACON. (Everyone agrees on this.)
Zinging with lemon, nutty with tahini, flecked with parsley, topped with almost smoky roasted chickpeas and salted pistachios, this salad makes good use of fridge-stable and pantry ingredients and is exactly what I'm craving for lunch.
A chopped salad with all of the fixings of a great Italian sub, but tweakable too -- use what you like; skip what you don't If you make no other part of this, don't miss that vinaigrette; it wakes up everything.
A quite simple but very kicky (garlic! lemon! pepper flakes! pecorino!) approach to a farro salad that's as good cold as it is warm -- with an egg on top, crispy crumbs, or even burrata -- that I am always grateful to have around.
This is my ultimate chicken caesar salad -- perfect chicken, really good croutons, and my favorite unapologetically inauthentic caesar salad dressing that keeps in the fridge almost indefinitely. I’d never have seen it coming when I first published this in the early days of SK, but this recipe has become a star of our meal routine.
Alternately titled the Oh My God, Is That Chocolate Cake? Give It To Me Right Now Cake. Or The Nothing Is Ever Going To Be Okay Again If I Don’t Have Chocolate Cake Cake. This cake understands that some celebrations are urgent, and comes together very quickly.
An old-school recipe for a chocolate cupcake spookily swirled with cheesecake. No frosting on top, and no frosting needed, which means you get to enjoy these that much sooner.
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