Sweet and sour is the subtext for this season. We landed on Melissa Clark’s salmon with agrodolce blueberries, a riff on the sweet-and-sour sauce that welcomes all sorts of innovations. And after this delicious introduction, we’re looking forward to more sweet and sour recipe research and experimentation. Who knows, maybe it will become agrodolce season all year long! Spoon berry mixture over salmon on sheet and season with pepper.

Source: New York Times April 06, 2022 13:24 UTC