The last couple of days in New York, we seemed to have transitioned from
winter right into summer. The weather has been gloriously sunny, with
temperatures in the high 70s and low 80s. With April being so fickle, the
gorgeous weather is not predicted to last, but while it’s here I’m taking
full advantage.

Which means long walks in the park in the morning and shorter walks in the
afternoon as a work break. And leaving the windows open all day. And
putting together simple salads as part of a light lunch.

This carrot and mint salad is one of those easy appetizers I’ll make on
days like this, to go with some fried rice or noodles. The summer I spent
backpacking through Southeast Asia I came across these salads quite a bit
at outdoor street markets and restaurants. Whether you’re chowing down on
hot noodle soups and blistering curries or just eating some grilled chicken
skewers, a simple carrot salad is quite the refreshing thing to have on the
side.

 
— Read on appetiteforchina.com/recipes/thai-carrot-and-mint-salad

An easy, 30-minute Thai-inspired carrot and kale salad with a savory-sweet dressing and curried cashews! Flavorful, hearty, so delicious!
— Read on minimalistbaker.com/thai-carrot-salad-curried-cashews/

Gaby Melian is the Bon Appétit test kitchen assistant and after we begged her for weeks, she shared her family’s Argentinian empanadas recipe with us.
— Read on www.bonappetit.com/story/argentinian-empanadas-recipe

This gluten-free carrot cake is dense with nuts, raisins, and, of course, carrots, and the frosting is touched with Greek yogurt for extra zing.
— Read on www.bonappetit.com/story/gluten-free-carrot-cake

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish that retains the comforting and fragrant qualities of the beloved original. Seek out the highest-quality basmati rice you can find (we recommend Daawat brand)—it will make a world of difference in yielding supremely fluffy, evenly cooked rice.
— Read on www.bonappetit.com/recipe/one-pot-chicken-and-rice

For the third edition of Gourmet Makes, quarantined edition, Claire Saffitz is re-making Reese’s Peanut Butter Cups using whatever tools and ingredients she has at home.
— Read on www.bonappetit.com/story/gourmet-reeses-peanut-butter-cups

Melt in your Mouth Strawberry Buttermilk Pound Cake is simply amazing. The intense strawberry flavor and ultra-moist cake make a winning combination.
— Read on www.callmepmc.com/melt-in-your-mouth-strawberry-buttermilk-pound-cake/

Roasting the squash brings out its sweetness in these ethereal made-from-scratch ravioli. A simple butter sauce lets the flavors of the filling shine, with a touch of nuttiness and crunch from toasted hazelnuts.
— Read on www.finecooking.com/recipe/butternut-squash-ravioli-with-butter-sauce-and-toasted-hazelnuts

Spaghetti Aglio e Olio Recipe | James Beard Foundation
— Read on www.jamesbeard.org/recipes/spaghetti-aglio-e-olio

This salad is all kinds of delicious! It’s light, has texture and all the flavour thanks to that satay like dressing. I love gently poaching chicken in
— Read on thehealthyhunterblog.com/2017/02/28/coconut-poached-chicken-salad-with-thai-peanut-dressing/