What to Cook This Weekend
Chiles Rellenos.Credit.Heami Lee for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.
April 23, 2021, 10:30 a.m. ET
Good morning. Alexa Weibel brought us a terrific recipe she adapted from the chef Tony Tan’s “Hong Kong: Food City,” for spicy won tons with chile oil. They’re Cantonese in origin, so less mouth-numbingly fiery than their Sichuan cousins, and remind me of a dish served at Chef Yu, a Cantonese restaurant in the Garment District of Manhattan that labels the dumplings, confusingly, as “Szechuan won ton with red hot pepper oil.”