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More Sauce, Please! - The New York Times

I think I am having a sauce moment. First, there was the guasacaca sauce from Yewande Komolafe’s recipe that I wrote about last week. Last night, I made Eric Kim’s new recipe for chicken with fish-sauce butter, which is below. Then there is Hetty McKinnon’s tahini sauce with her roasted carrot salad, also below.

Francis Lam’s caramelized scallion sauce is a favorite in my home. Samin Nosrat’s yogurt sauce! J. Kenji López-Alt’s recipe for chimichurri. (Speaking of Kenji, do not miss his epic story on no-knead bread, with a genius new technique for the original recipe.)

All of the above can be paired with chicken, tofu, grains, fish, vegetables, eggs and/or steak. This is a meal format I love — protein plus sauce — remarkably flexible in every way, and a gift to cooks who just want to make something easy, then douse it with flavor. A lot more sauces are coming your way from New York Times Cooking this summer. Get excited!

Also, a reminder: Mother’s Day is on Sunday. If you’re cooking, every single one of the recipes below would work nicely. But we do have approximately a million other ideas over here. I’m dearemily@nytimes.com if you want to reach me; I love to hear from you.

Eric Kim’s roasted chicken with fish sauce butter. 
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews

1. Roasted Chicken With Fish-Sauce Butter

This recipe from Eric Kim is extremely delicious, and not much work either. He takes sheet-pan chicken, toasts croutons in the schmaltz and — this is the brilliant moment — serves it with that sauce, made with fish sauce, brown sugar, lemon and butter. You could skip the croutons if you wanted, but they add a fun crunch.

View this recipe.

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Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

2. Baked Spanakopita Pasta With Greens and Feta

Ali Slagle bakes rigatoni with mozzarella, feta, a creamy sauce and a whole lot of greens, an inspired tribute to spanakopita, the Greek spinach pie. Highly recommended, especially if you love the combination of dill and feta.

View this recipe.

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Christopher Simpson for The New York Times. Food Stylist: Barrett Washburne.

3. Seared Shrimp With Chard, Chiles and Ginger

Fast to cook and humming with flavor, this recipe from Melissa Clark is essentially a stir-fry, and a good reason to keep frozen shrimp on hand. They cook up as plump and juicy as fresh ones, as long as you defrost them properly.

View this recipe.

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Andrew Purcell for The New York Times. Food Sylist: Barrett Washburne.

4. One-Pan Roasted Fish With Cherry Tomatoes

I love a cherry tomato that has collapsed and sweetened in the pan. Lidey Heuck roasts them with garlic, shallots, sherry vinegar and a drizzle of honey, and pairs them with fish fillets for an easy, lovely meal.

View this recipe.

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Beatriz Da Costa for The New York Times. Food Stylist: Rebecca Jurkevich.

5. Warm Roasted Carrot and Barley Salad

In the Before Times, when people came over for dinner, I often roasted carrots, allowing them to nearly blacken in the oven; I served them on a platter with swoops of seasoned yogurt and piles of herbs. Hetty McKinnon’s new recipe makes those carrots the base of a filling meal, pairing them with barley, a rich tahini dressing and almonds for crunch. I can’t wait to try this one.

View this recipe.

Thanks for reading and cooking with me. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account.

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