All the wonderful flavors of chicken piccata with the addition of anchovies. Delicious.
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That sounds right up my alley. Despite already having a million and one NYT recipes saved, I may have to scan this thread for inspo when I’m back in my home kitchen 
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I have made that and loved it and need to make it again soon. Thanks for the reminder!!
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If it’s any help, you can bookmark threads. (Says she who has bookmarked a lifetime supply of posts 
)
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Oh, I follow it, and it’s pretty active (unlike some other, similar threads).
Easy to keep up
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If you haven’t done the dumpling salad with tomatoes, I highly recommend it. You can use whichever chile oil (or other hot condiment) gets you to your desired heat level. You can also play around with the herbs (I like to add cilantro and sometimes dill). And, we’re beginning to inch towards summer tomato season!
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I have had it at a friend’s house, and TBH it wasn’t my favorite, but I know it’s very popular here
Maybe our host was wimpy with the seasonings/heat level.
I find it is highly dependent on using dumplings and chile oil that you really like to begin with, and then adjusting amounts of everything to taste (as with any recipe).
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I can’t wait to try this once some of my heirlooms are in. Chile crisp and dumplings are two of my favorite things, so I can’t imagine I won’t love it.
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What are your favorite dumplings to use? I would probably go with small ones, e.g. TJ’s mini-wontons maybe (?).
Make my own and freeze for when I need them:
Often, I will swap out 1/2lb. of the pork called for and sub chopped shrimp. I like having both in the dumpling.
I usually have pork filling for dumplings on hand in the freezer too, in a pinch.
I purchased a bag of the Bibimgo dumplings (pork I think, but they might be chicken), which may get a try out at some point. It was an impulse purchase.
But, I know what I like at this point for dumplings and it’s easy enough to make them to just have.
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Thx for the dumpling recipe! I find WoL very easy to follow, so I may just pop my homemade dumpling cherry this summer
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Hi everyone, it’s time to pick the next COTMs. We have one definite winner - Julia Turshen month. But there was a tie for the second group of books/website, so please come by and vote for favorite, and join us in summer cooking! COTM voting, July-September 2025
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I made this as we had a mishap with the garage freezer and ended up having to defrost a piece of beef that we were saving for cooler weather. Oh well.
The recipe didn’t specify if the temp should be turned down for a fan assisted oven, so I cooked it at 250 instead of 250 before turning the oven off. Next time I’d cook it at 240 as the beef was a bit overdone for our liking.
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I like the energy savings of the technique, will try it sometime.
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ROASTED TOMATO TART WITH RICOTTA AND PESTO https://cooking.nytimes.com/recipes/1020373-roasted-tomato-tart-with-ricotta-and-pesto
This was … perfectly fine, but honestly underwhelming. The tomatoes were a little too wet (despite leaving them twice as long as called to dry on paper towels). The bottom kept getting limper the longer it sat on my plate. The pesto and ricotta were lovely, but it would be much easier and nicer to make a tomato, ricotta, pesto composed salad and eat it with some crusty bread. I am a sucker for a puff pastry tart, though. Maybe this will be my learning moment. It wasn’t bad, it just wasn’t as great as I had expected. Served with salad.
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Aw, that’s too bad about the soggy bottom. It looks beautiful, for sure!
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Looks pretty!
When I use raw tomatoes for tarte tatin, the pastry is brushed with mustard. Still, the tomatoes seep a lot of liquid, though that is somewhat ameliorated because it’s baked upside down.
I usually roast the tomatoes for a regular tomato tart first (which turns them into delicious candy that it’s hard not to eat plain), but in peak season maybe an alternative is to bake the puff on its own, and then top with ricotta/pesto and fresh tomatoes.
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I forgot to mention that the pastry is lightly covered with creme fraiche- it didn’t seem to help. I think roasting the tomatoes first would be so much better both taste-wise and to alleviate the sogginess. But I think they’re trying to sell this as quick.
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