In the midst of winter, the author expresses a longing for sunny days, influencing their cooking towards vibrant flavors. They highlight Yasmin Fahr's salmon with avocado and cilantro salad as a refreshing dish that incorporates green elements like lime and scallion. As Lunar New Year approaches, the article mentions a collection of traditional recipes, leading into Dumpling Week, where readers can expect diverse dumpling recipes shared by staff writers, further enriching the winter cooking experience with festive dishes.
Yasmin Fahr's new salmon with avocado and cilantro salad is vibrant, full of invigorating flavors, ideal as a fresh dish for winter months.
I remain committed to warming soups and stews, but I'm working in bursts of brightness adding an extra strip of lemon peel in dinners.
Our Lunar New Year recipe collection is chock-full of excellent options, featuring longevity noodles, lumpia, and tteokmanduguk.
Next week is Dumpling Week on New York Times Cooking! Our writers will share their favorite dumpling recipes for you to enjoy.
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