This Chicken Will Take You to Spain

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It was shades of April 2020 for me when I went to the market a week ago, just before the big snowstorm that hit the Northeast, and found that all-purpose flour was nearly sold out. While I’ve seen supply chain issues playing out on grocery store shelves, as I think we all have, the lack of flour really brought me back. “CARBS!” I thought, perfect for a storm, or really anytime you’re hunkering down.

To me, a snowstorm means chili. And roast chicken. And pancakes. (Have you seen Genevieve Ko’s new lemon-ricotta pancakes?) Oh and hot chocolate. And possibly brownies — hence the flour. I’m still getting tons of emails from you all, which I love, and it sounds like even those of you in warmer parts of the country are on the same wavelength, cooking and baking to combat weather that’s best summed up as “blah.”

Readers wrote to me about spicy peanut and pumpkin soup, lentil soup with sausage, cheesy pan pizza and orange and almond cake. A reader named Mollie wrote that her dad had bought her a five-pound block of paneer that she’s been cooking with — truly a gift. (He loves making this saag paneer.)

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Ali Slagle has devised a full dinner inspired by patatas bravas, the highly devourable Spanish fried potatoes found at tapas bars. But her version isn’t fried. Instead, chicken is seasoned with smoked paprika, rosemary and red-pepper flakes, then roasted with fries and served with garlic mayo. Just looking at this recipe makes me so hungry.

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Cabbage is enjoying a long run as an “it” vegetable (yes, there are “it” vegetables in the world of food), and Hetty McKinnon uses it irresistibly in this filling vegetarian pasta dish. The sliced cabbage turns sweet and jammy in the pan in just 15 minutes. Walnuts add a contrasting crunch.

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This recipe by Kay Chun gives you a savory miso-mushroom broth, made from scratch in 30 minutes. Kay simmers eggs in that broth, adds ramen noodles and then finishes it all with a scallion-ginger sauce for a really excellent dinner.

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I wish I were in Jamaica eating jerk chicken right now, and not in my house eating soup. This recipe by Millie Peartree could help take you there: It brings the heat and intense flavor of jerk seasoning paste and rolls it into easy meatballs. The pineapple glaze is the perfect complement.

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