Pasta Alla Vodka, but make it beans

We have recipe recommendations this week, as always, but we also have something more exciting for you: restaurant recommendations. Please say hello to Where to Eat, a new weekly newsletter from Nikita Richardson, a wonderful Food and Cooking staff writer who always knows where to go and what’s good in New York. Sign up here to start receiving it on March 22, and please note that it’s available to everyone for four weeks, but after that it’s exclusively for Times News subscribers.

Not that the recipes aren’t exciting! The big ones often are. Watch Ali Slagle’s vodka beans and greenswhich – as the name suggests – swaps kale and beans for pasta, or Eric Kim’s bibimbap on plateanother brilliant take on a beloved dish.

More ideas are below. suggestions? Demands ? Contact me at [email protected] See you here next week.

There’s nothing wrong with classic Penne with vodka – and in fact, everything is fine about it. But that didn’t stop Ali Slagle from pairing that magic tomato cream sauce with chickpeas and kale for a meal that’s a little more like 2022 and is, in its own way, as good as ever. ‘original.

Bless Eric Kim for figuring out that not only can you make bibimbap on a stove top, but it may be the best way to make bibimbap at home. Her version is loaded with roasted mushrooms, sweet potatoes, and kale, but you can swap out any veggies you like and adjust the roasting time; asparagus for spring would be nice.

See this recipe.

Unusually, I purchased boneless, skinless chicken breasts — I usually choose boneless thighs — and so last weekend I used a method I learned from Dawn Perry: Sear and steam the meat. If that sounds tough, it’s not, and it will help keep that white meat juicy. This recipe calls for red pepper flakes, but you can easily omit them.

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Millie Peartree uses Old Bay seasoning and hot sauce in this pan-fried Southern staple, made with canned salmon. These croquettes are crispy on the outside, soft on the inside, and so satisfying for a weeknight dinner.

See this recipe.