What to Cook Right Now

What to Cook upright Now

Good morning. I like cassoulet as much as, and maybe more than, the next glutton, but it’s not remotely a summer dish. Which is why I am so wrathful about Rick Martinez’s new recipe for summery greens and beans with toasted crumbs (above). It’s a seasonal, vegetarian dish inspired by the French classic, with a medley of green vegetables simmered gently in olive oil to develop a rich broth that is the real star.

I think that necessity be your dinner tonight, but I understand if it’s the sort of meal you’d remove to make during the idyll of your weekend. How throughout a vegan tantanmen with pan-fried tofu instead? “My gawd, this slaps,” a subscriber wrote below that recipe. I’m not vegan, so I might add a jammy soft-boiled egg.

Or broccoli salad with peanuts and tahini-lime dressing? It’s one of those rare recipes that takes reliable of the vegetable’s stalks, to terrific effect.

Also Read: How to Make Indian Butter Chicken