A Weeknight Spaghetti With Extra Oomph
When we moved in together 20 years ago, my husband brought with him boxes of books, crates of vinyl and a lone preserved lemon in a jar. Back then, preserved lemons were specialty items that were hard to find even in New York City. So he had made his own, and carefully ferried it from his bachelor fridge in Hell's Kitchen to our place in Brooklyn. I knew from the moment he unpacked it that he was definitely The One.
These days you can find preserved lemons in large supermarkets and online. Nargisse Benkabbou puts the salty, fermented citrus to good use in her creamy tomato spaghetti. Seasoned with garlic and tomato paste and enriched with cream, it's a 25-minute crowd-pleaser with bright umami flavors. Could this dish be The One? There's only one way to find out.
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Ginger chicken and rice soup with zucchini: The first zucchinis are hitting farmers' markets around the country. Early adopters can use them in Yossy Arefi's light and brothy soup, which is stained yellow by ground turmeric and infused with loads of fresh, zingy ginger. Yossy calls for brown rice, but white rice or even orzo will work just as well; just reduce the cooking time by about 10 minutes.
Fideo verde seco (garlic shrimp and cilantro noodles): In this Mexican comfort food classic, thin noodles are toasted in olive oil until golden and nutty, then simmered in a jalapeño, cilantro and spinach salsa until they soften, absorbing all those herby, fresh flavors. Paola Briseño-González adds garlicky shrimp, avocado and crumbled cotija cheese to her version, making for a satisfying meal in shades of pink and green.
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