Good morning. Saltimbocca — the title interprets from the Italian as “bounce within the mouth” — is a dish historically made with veal cutlets wrapped with prosciutto and sage, rapidly cooked in butter and oil, and sometimes topped with cheese for a run beneath the broiler.

Saltimbocca is, our David Tanis has written, largely a restaurant dish, the type of factor you’d order in a trattoria alongside a bowl of spaghetti. However in his recipe for hen saltimbocca (above), it turns into precisely the type of factor you may pan-fry on a Sunday night in the midst of February and end up delighted.

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Hen Saltimbocca

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David makes the dish with pounded hen breasts that decide up a substantial amount of taste after a number of hours of marination, so that you may begin your preparations after lunch. However in case you’re rushed since you need to spend extra of your time exterior, or it’s important to work, you need to use hen thighs as a substitute. They’re extra flavorful to start out with and rather more forgiving of overcooking. (Right here’s a positive pasta to accompany the meat.)

That’s Sunday taken care of. As for the remainder of the week. …

Monday

I really like Ali Slagle’s recipe for miso-mustard salmon as a lot for the charred cabbage that serves as a mattress for the fish as for the miso-mustard sauce that adorns it. Make further sauce in case you can. It’s incredible drizzled over room-temperature roasted tofu for lunch the following day.

Tuesday

The sheer simplicity of Eric Kim’s recipe for gochujang buttered noodles belies its depth and deliciousness, particularly beneath a twig of sesame seeds, some sliced scallions and a drizzle of roasted sesame oil. “I really like this recipe!” a reader named Susan A. commented per week in the past. “I make the one serving and full model on a regular basis, precisely as written.”

Wednesday

Right here’s a brand new recipe for a hardy, colourful wintertime salad from Melissa Clark, good on a weeknight: caramelized cauliflower and arugula, with tangy raisins and quick-pickled pink onion. You possibly can serve it over a mattress of farro or rice, however I would deploy a loaf of heat, crusty bread as a substitute.

Thursday

Vivian Chan-Tam’s recipe for hot-and-sour soup is powerfully flavorful, deeply balanced between bitter and spicy, and possessed of a good looking spectrum of textures that only a few restaurant hot-and-sours can ship. Make it as soon as this week and it might properly be a part of the common weeknight rotation.

Friday

After which you’ll be able to head into the weekend with Yasmin Fahr’s new recipe for skillet ginger hen with apricots. It’s a easy preparation with thrilling substances — ginger and heat spices over the hen, with white wine, plumped-up apricots and pink onions that make for a flavorful braising liquid that’s incredible with rice. Substitute dried figs or prunes in case you don’t have apricots. That’ll work simply positive.

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Now, it’s a substantial distance from something to do with Bibb lettuce or farm-raised venison, however in case you didn’t watch it again in 2016, and even in case you did: “The Evening Supervisor” is taking part in on Amazon Prime. Spiky, scary and wonderful suddenly.

Right here’s new poetry from Andrea Werblin Reid within the Virginia Quarterly Evaluation, “Expectancy.”

Some housekeeping: In Friday’s e-newsletter, I managed to mangle the title of Lee Youngster’s co-writer on latest Jack Reacher novels. He’s Andrew Youngster, not Alex. Apologies.