Go-To Noodles for On-the-Go Days
Now Hetty Lui McKinnon brings us a new dish to join these stellar ranks. In her hoisin garlic noodles, she takes hoisin and soy sauce, garlic and scallions and unites them in a sublime symphony of lightly sauced, deeply flavored noodles. There's a pungent kick from the browned garlic, tempered by a little smoky sweetness from the hoisin. Keep things minimal and serve it simply tossed with sesame seeds and scallion greens — or add a little protein by stirring in some tofu, eggs or cooked chicken.
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Creamy spinach-artichoke chicken stew: Sarah DiGregorio's recipe is inspired by the melty mix of silky vegetables, Parmesan and cream cheese in a classic spinach-artichoke dip. It comes together easily with its mix of jarred marinated artichokes and frozen spinach, while fresh dill and scallions give everything a bright, fresh snap. And if you have a slow cooker, Sarah's got you covered with a low-and-slow version as well.
One-pot sesame salmon and quinoa: Although the salmon and quinoa are the headliners of Kay Chun's smart recipe, it's really the emerald broccoli florets drizzled with a punchy, three-ingredient ponzu-tahini dressing that steal the show. And while you're whisking it together, do your future self a favor and double that dressing recipe. You'll be happy you have it on hand for roasted chicken and leafy green salads.
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