Artichoke Carbonara, Slow-Roasted Salmon With Salsa Verde

Credit…David Malosh for The New York Times. Food Stylist; Simon Andrews.

Good morning. I took a fantastic drive the other day across the top of Connecticut, from Simsbury over to Kingston, N.Y., through old tobacco fields and cow pastures and apple orchards and into the Hudson Valley under a bluebird sky.

There wasn’t much to eat along the way save the half-bag of Combos I found under the seat and a buttered roll at the Stewart’s just over the state line, so my thoughts ran staccato as I considered what I’d cook when I eventually got to a stove.

Slow-roasted salmon with salsa verde? A spring minestrone with kale and pasta? I settled on artichoke carbonara (above), with bucatini and a garnish of raw egg yolk, to almost literally gild the lily. I drove over the bridge from Rhinecliff in afternoon sunlight and could almost see the dish glimmering below me on the river. I like it on any Sunday, but if you’re in need of a fantastic Mother’s Day meal, it’d be extra nice this evening.

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Artichoke Carbonara

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As for the rest of the week. …


Pad woon sen is a dish from northern Thailand, stir-fried glass noodles with soy sauce, garlic, eggs and vegetables. Some add cubed meat, but Ham El-Waylly’s new recipe for the dish focuses on the eggs and vegetables to deliver a meal that’s as delicious as it is adaptable to your timetable. It’s just as fantastic hot, room temperature or cold from the fridge.

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