Five Weeknight Dishes
 Emily Weinstein
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Hi and welcome to Five Weeknight Dishes. I was so delighted by all the sauce-related email I received in response to last week's newsletter: You love your sauces, and I see you. |
We're going to dive right into the recipes this week, but just two small things before we do: I was honored to judge the semifinal round of the Piglet tournament of cookbooks over on Food52, and my verdict is up now. It mentions a recipe for roasted dill salmon from Naz Deravian's Persian cookbook, "Bottom of the Pot," which I'll see if we can publish on NYT Cooking so I can share it with you. It is weeknight heaven. Also, if you love talking food, you can join the lively NYT Cooking Community on Facebook, which is a truly nice corner of the internet. |
Here are five dishes for the week:
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Julia Gartland for The New York Times. Prop Stylist: Kristine Trevino.
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This recipe is a keeper: easy to make, fantastic to eat and very versatile. You could just make the chicken and serve it with thick toast and a heap of greens tossed with lemony dressing. Make those greens Little Gem lettuces if you want it all to look especially nice, and add the roasted mushrooms if it's more of a Friday night dinner party or Sunday evening supper.
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Con Poulos for The New York Times. Food Stylist: Simon Andrews.
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There's a level of simplicity here that is beautiful. You could serve as is, maybe with broccoli rabe (sophisticated) or broccoli (family-friendly). Or you could add peas to the pan, or toss in baby greens to wilt among the pasta strands.
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Andrew Scrivani for The New York Times
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Mild white fish is an ideal foil for these roasted peppers, which soften and sweeten and sort of shlump onto themselves in the oven's heat. I'd pop a second pan into the oven with cauliflower or broccoli florets, and I'd put a pot of rice on the stove too. (Make extra rice to serve with the three-cup vegetables below.)
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Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
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Frozen dumplings are a gift from the gods. They're put to excellent use in this easy soup, which comes together in about 15 minutes and will be gone in about 2. The recipe calls for pork gyoza or potstickers, but you could easily use vegetable dumplings to make it vegetarian. Black pepper is fine if you don't have white.
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Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
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This dish and the pasta above come from the ingenious Ali Slagle, one of our recipe developers, who has a subspecialty in taking traditional recipes with remarkable flavor and making them vegetarian, streamlining if needed to make them weeknight-doable. This recipe, a take on Taiwanese three-cup chicken, is actually vegan, and utterly flexible. Serve over rice.
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