Cooking
Starting with this larb-like spicy turkey stir-fry with crisp garlic and ginger, a five-star stunner from Melissa Clark.
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It would be fair to assume that being an editor at New York Times Cooking makes my dinner decisions easier. After all, I’m thumbing through our vast recipe archive almost daily, revisiting old standbys, discovering unsung supper heroes and meeting new classics.
I can tell you, as someone whose choice fatigue looks more like choice paralysis, this is not the case.
So, maybe like you, I rely on our curated recipe collections to be my starting points, and this new lineup of 16 cheap, healthy dinner ideas by Emily Johnson comes at just the right time (tax season).
Many of these are already on a heavy rotation in my home — always a pleasure, chana masala and spicy tuna salad with crispy rice — though I’m frankly surprised that I haven’t already made this larb-like spicy turkey stir-fry with crisp ginger and garlic from Melissa Clark. Ground turkey gets plenty of umami oomph from soy and fish sauces; a good kick from ginger, lime juice and red chile flakes; and flashes of freshness from cilantro and basil. If spicy isn’t your thing, simply pull back or omit the chile, and if you don’t want rice (absolutely cannot relate, but you do you!), you could instead pile this stir-fry on shredded iceberg lettuce.
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Spicy Turkey Stir-Fry With Crisp Ginger and Garlic
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