When it comes to beans, my husband, Daniel, likes chilis and stews that are thick enough to eat with a fork. I, on the other hand, am on team Slurp. The more siblings the beans are, the better.
with me Lemon white bean soup with turkey and vegetables (above), you can feed both from the same pot. Stuffed with white beans and hardy vegetables and rounded out with ground turkey, they stick to your fork and stick to your ribs. And yet there’s enough fragrant, spicy, gingery soup that you can hear the sound of the spoon. The recipes are also widely applicable. Substitute other ground meat for the turkey, or use no meat at all. Canned chickpeas, green beans, or black beans can replace white beans. Use whatever vegetables you have. Let’s start simmering!
Lemon white bean soup with turkey and vegetables
Another dish we definitely agree on is Hetty Louis McKinnon’s, which is a bunful of chilli-dusted and soy-dusted noodles. Yo Po Mian. A beloved dish from China’s Shaanxi province, it is traditionally made with hand-shredded noodles drizzled with hot garlic oil. But, as Hetty points out, any noodles can help absorb tough flavors.
Perhaps your comfort carbohydrates are pot of rice.Kay Chun’s Baked risotto with vegetables and peas Unlike the stovetop version, it can be cooked in the oven without constant stirring. Turn leftovers into patties and fry them to give them a whole new vibe.
How are you feeling about Tempe these days? I’m a big fan, but I understand that opinions may be divided. Still, even those who don’t like tempeh will be charmed by Ali Slagle’s cooking. tempeh tacos. She seasones crushed tempeh with cumin, chili powder, and nutritional yeast, essentially creating a homemade version of a store-bought meat crumble. You can substitute as you like. Stuff it into a hard shell taco and choose your toppings. I recommend salsa, avocado, and red onion slices. And add it to your Taco Tuesday rotation.
For dessert, Jesse Shebczyk’s chocolate zucchini pancakes It’s rich and fluffy, and it’s filled with healthy shredded zucchini, which makes for an especially moist crumb. It will be on store shelves for 4-5 days, but it’s as if you can’t eat it before then.
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That’s all for now. See you on Wednesday.