How to ace Mother’s Day dinnerFor this week’s newsletter, my editor asked me what dinners I would love someone to make for me, the primary cook in my home, this Mother’s Day. It wasn’t hard to pick out the five dishes below, which all look delicious to me. But really, the truth is this: Anything I don’t cook myself, any meal I had no hand in planning or executing, is the perfect gift. So if you’re cooking for a mom in your life on Sunday, don’t worry about the recipe selection. What you need to do is take charge of the meal from start to finish — the decisions, errands and tasks. If you have kids, appoint them as your sous chefs and tablescapers. It doesn’t have to be fancy. Just try to make it nice! Pick up some flowers, whether it’s a single little stem you cut from the planter box, a bunch from the corner deli or the grocery store or something from a proper florist. If you don’t have a vase on hand, use a jar or an empty tomato can with a colorful, graphic label. Be creative. (Moms love that.) Need more ideas? Brunch, maybe? (I’m partial to these perfect buttermilk pancakes.) Don’t forget dessert. And you can reach out to me at dearemily@nytimes.com. It’s always good to hear from you. I’m also makingMomofuku’s bo ssam; buttermilk-brined roast chicken; miso broiled tofu.
1. Butter-Basted Steak With AsparagusEric Kim’s recipe gives you juicy, bronzed steak flavored with ginger, garlic and herbs. I love the green stripes of asparagus on that plate and the spritz of lime to serve.
2. Gnocchi and Peas With Whipped FetaHetty Lui McKinnon’s newest dish is such a beauty. Asparagus is the marquee spring vegetable, but sugar snap peas have stolen my heart, and they deliver sweet juice and crunch to this dinner. (You can watch Hetty make it here.)
3. Camarones al Ajillo (Shrimp in Garlic and Guajillo Sauce)I have to put shrimp on my Mother’s Day wish list because my husband does not care for it (unless it’s shrimp cocktail), and we don’t eat much of it at home. This is my chance, and as such, I’m requesting this recipe from Paola Briseño-González: her version of a classic from the Pacific Coast of Mexico.
4. One-Pot Chicken and Rice With Caramelized LemonLemon and olives are a love match, as this dish proves. The recipe is by Dan Pelosi, and it’s very easy for how sophisticated it reads. When you’re shopping, look for lemons that have smooth, thin skin and seem a little juicier when you squeeze them (gently!) in your hand.
5. Creamy Coconut-Lime Rice With PeanutsSometimes you plan the meal around a compelling side dish, which is exactly what you should do with this recipe from Christian Reynoso. Serve this rice salad with the simplest seared or baked fish, chicken or tofu, or with fried eggs. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. Thanks for reading and cooking. 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. View all recipes in your weekly plan.
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