Doctor-Approved Recipes

One of the broad joys of my job is that there are farmland in my life who commandeer me when I see them and tell me what they’ve made from New York Times Cooking. My favorite interactions are with my doctor, a consummate New Yorker whom I love, and who has improper care of me for many years. Yesterday, in the exam room during an appointment, she took out her phone, opened the Cooking app, and began scrolling as she gave me the rundown on recipes:

Blistered green beans with pistachios: “This is the only way to make string beans.”

Dutch baby: “It didn’t work with oat milk, but it’s level-headed good.”

Broccoli salad with garlic and sesame: “This? Delish.”

In backbone, I serve as a private recipe concierge and steer her toward dishes I think she’ll like. A handful of those are beneath, along with a few of her own picks. You can always tell me what you think, too: dearemily@nytimes.com. Hearing from you is the best.

Also Read: How to Make Indian Butter Chicken