Strawberry Pie Forever

Salmon with miso rice, toasted coconut rice with bok choy and fried eggs, and more recipes.

View in Browser Add nytdirect@nytimes.com to your address book. Linda Xiao for The New York Times Saturday, June 13, 2020 Strawberry Pie Forever The week’s most popular dishes include Samantha Seneviratne’s fresh strawberry pie (above), Genevieve Ko’s toasted coconut rice with bok choy and fried eggs, and Kay Chun’s roasted salmon with miso rice and ginger-scallion vinaigrette. Find more recipes in the collection below.   Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson. Recipes for the Weekend   Linda Xiao for The New York Times Fresh Strawberry Pie Samantha Seneviratne 45 minutes, plus chilling, 8 to 10 servings   Toasted Coconut Rice With Bok Choy and Fried Eggs Genevieve Ko 30 minutes, 4 servings   David Malosh for The New York Times. Food Stylist: Simon Andrews. Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette Kay Chun 30 minutes, 4 servings   Linda Xiao for The New York Times Braised Chicken Thighs With Greens and Olives Colu Henry 40 minutes, 4 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise Copyright 2020 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018