It’s a new week filled with new recipes and the joy of discovering older ones, and if I generally meet Mondays with a kind of empty sorrow — the weekend gone and still no newsroom into which to travel, another day at home at the same desk in the same empty room — this day, I’m elated. Melissa Clark greets the season this week with her recipe for rhubarb cobbler (above). Speaking of tricks, Rachel Wharton wrote a fascinating article this week, about the magical properties of hot water in the creation of doughs and pastries. Three recipes come with it: for a samosa pie; for handvo, a savory vegetable semolina bread from the Indian state of Gujarat; and for the Chinese scallion pancakes known as chung yul bang. And Yotam Ottolenghi addresses the leek, one of the biggest stars of the allium family, with a delightful recipe for a leek and lentil stew that you’ll maybe want to make once a week for a time.
Source: New York Times April 19, 2021 14:30 UTC