New Recipes for Your Rotation  
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Linda Xiao for The New York Times. Food Stylist: Monica Pierini.  
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SATURDAY, APRIL 24, 2021  
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New Recipes for Your Rotation  
Another week, another slate of fresh recipes from  
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New York Times Cooking  
for you to cook.  
Some of  
our newest recipes were also among  
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our most popular this week  
, like Melissa Clark’s sweet tart  
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roasted rhubarb cobbler  
, Yotam Ottolenghi’s cozy  
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confit leeks with lentils  
, Sue Li’s showstopping  
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fried fish sandwich  
and Hetty Mc Kinnon’s hearty  
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vegan tantanmen  
(above).  
Give any one of them a go  
this weekend, and we’ll bet what’s new now will soon feel like an old friend.  
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Johnny Miller for The New York Times. Food stylist: Laurie Ellen Pellicano.  
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Johnny Miller for The New York Times. Food stylist: Laurie Ellen Pellicano.  
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Our 10 Most Popular Recipes Right Now  
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Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.  
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Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.  
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Roasted Rhubarb Cobbler  
1 1 slash 2 hours, 6 to 8 servings  
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Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.  
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Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.  
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Confit Leeks With Lentils, Lemon and Cream  
2 hours, 4 servings  
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Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.  
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Fried Fish Sandwich  
20 minutes, 4 sandwiches  
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Linda Xiao for The New York Times. Food Stylist: Monica Pierini.  
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Linda Xiao for The New York Times. Food Stylist: Monica Pierini.  
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Vegan Tantanmen With Pan Fried Tofu  
45 minutes, 4 servings  
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