Riffing on classic Roman pasta

Hello. Greek pasta is one of the stars of the roman pasta canon, a simple preparation made with guanciale, pecorino romano and black pepper. But if you don’t have a guanciale (and you don’t have a few days to prepare yours), you could do salami alla gricia pasta (above) instead. There’s something delicious about the way the sausage renders its fat to coat the noodles. He delivers an intoxicating punch.

I like to use salami in pasta sauces. And you don’t always need a recipe to make it. Take this recipe without a recipe for a kind of puttanesca, for example: just dice a big handful of salami and sweat it in a pan with a few glasses of olive oil, a good dose of minced garlic and red pepper flakes. When the garlic is about to brown, add a can of tomatoes to the mixture, using a spoon to mash them up, and let everything bubble up, stirring occasionally. After about 10 minutes, when the tomatoes have broken down and everything is in sauce, add a handful of pitted black olives and a few tablespoons of drained capers. Let it simmer gently while you cook pasta, then drain it and dress it with the sauce.

Alternatively, take a look at this black pepper tofu and asparagus. This is a quick one-pan stir-fry that combines vibrant spring vegetables with blocks of tofu in a rich, spicy, peppery sauce enriched with aromatic garlic and ginger. It’s great over rice.

If you’re eating with kids or feeling childish, you can try this from-scratch version of fish sticks with peas. The fish is seasoned at every stage of cooking – primarily the turmeric, onion and garlic powders – and the peas come together in lemon zest and mint for an updated and remarkably luxurious take on a primary school classic.

More simply, you could try this recipe for yo po mian, “oil-dusted noodles,” a staple food of Shaanxi Province in west-central China. I like it with a good amount of garlic, and I split the soy sauce between low sodium and black for a sweeter, more caramelized flavor.

But prawns in spicy sauce wouldn’t be wrong in the middle of the week. No more than a platter of Italian subs with sausage and peppers. Chicken and cabbage salad with miso-sesame vinaigrette? yes please although that white bean and avocado salad with garlic oil is itself very tempting.

Other ideas of what to cook on a Wednesday in mid-May are available on our ICT Tac, instagram and Youtube accounts, and of course on New York Times Kitchen. (Check out this great for Vietnamese iced coffee.) It is true that you need a subscription to access it. Subscriptions support our work and keep it going. If you haven’t subscribed to one yet, I hope you’ll consider subscribing today. Thank you.

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Household: The other day I wrote about the beautiful snow peas that Simon Andrews cooked for a David Malosh photograph. They were snow peas, though. No wonder mine doesn’t look so good!

Now, this has nothing to do with raspberries or Cornish hens, but I enjoyed Manuel Garcia-Rulfo’s performance as Mickey Haller in “Lincoln’s lawyer“, on Netflix.

It’s the opposite again, but my buddy Manny introduced me to Albanian novelist Ismail Kadare’s 1963 novel, “General of the Dead Army.” I’m paying for that kindness here.

Jason Diamond in New York magazine makes the provocative argument that New York’s best bagels may be on Long Island.

Finally, Jon Pareles and the esteemed pop music team at The Times have a new “Playlist” featuring new tracks from My Chemical Romance, Kendrick Lamar, Julia Jacklin and more. Listen to them while you cook. I will be back on Friday.