Say It With Carbonara – The New York Instances

Say It With Carbonara - The New York Times

Hello and welcome to Five Weeknight Dishes, although today I really think about desserts, especially chocolate desserts. Sunday is Valentine’s Day, and although I have no plans to cook an elaborate dinner, and maybe even order it to take away, I’ll use this moment to do something obscene. The current competitors: chocolate lava cake, double chocolate chip cookies, bittersweet chocolate soufflé or maybe even a chocolate caramel cake.

Unfortunately this is not a dessert newsletter. (Unless you want a special dessert edition? If so, please let me know: This is a newsletter about the things you cook before you get dessert.

All but one of the following recipes are very simple, although I find something special too. They are good for weekend evenings and are also suitable for Valentine’s Day when you don’t want to do anything “romantic” but want to show someone love. (Especially the spaghetti carbonara. Use carbonara to say “I love you”.)

And a Happy Lunar New Year to everyone who celebrates! This way, delicious recipes for the vacation are right.

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Here are five dishes for the week:

1. Chicken Piccata

You might as well prepare Ali Slagle’s post-work recipe for this Italian-American classic as you would for Valentine’s Day, before checking out Moonstruck. Some people don’t like whole lemon wedges with peel and pulp – too bitter – so you can either blanch the slices before adding them to the pan or use lemon zest instead.

Check out this recipe.


3. Spaghetti Carbonara

Ian Fisher, a former New York Times correspondent in Rome, perfected this recipe, which he dubbed “Deli Egg and Bacon Cheese on a Roll,” which was refined, fantasized, fetishized, and turned into a recipe with pasta Italian tradition . “If you get this right, it is sublime.

Check out this recipe.


4th Thai style sweet and salty prawns

This recipe was adopted by Chef Kris Yenbamroong’s Pad Thai from his prestigious Night + Market restaurants in Los Angeles. Ali Slagle uses the simple sauce from this recipe – equal parts sugar, fish sauce, and vinegar – to quickly simmer shrimp. So delicious, so easy.

Check out this recipe.