If you have the energy for one extraordinary dinner this week, it’s well worth investing it in Genevieve Ko’s homemade spinach-filled dumplings with chile crisp.
Her version, both steamed and fried, is a symphony of crackling, crunchy undersides with chewy-tender tops.
Springy ramen noodles meet nubby ground chicken and crunchy peanuts, which are seasoned with a sesame-orange-soy mixture that’s been sizzled in hot oil.
More traditional youvarlakia recipes use ground beef for the meatballs, and I’ve also made this soup with ground turkey.
For something both sweet and light — for either breakfast or dessert — you could make my broiled grapefruit with brown sugar and flaky salt.
Persons:
Genevieve, dill, I’ve, you’ve
Organizations:
New York Times
Locations:
Ali, cookingcare@nytimes.com, hellomelissa@nytimes.com