Vegetable and Chickpea Curry: Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.
Frisée Salad With Poached Egg NYT Cooking: This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it.
NYT Cooking: This recipe uses a mixture of hoisin and fish sauces as braising liquid, and is a riff on an old Corinne Trang recipe for wok-fried rib tips. It results in a vaguely Vietnamese tangle of pulled pork that is best accompanied by a bright and cr