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Five Weeknight Dishes - The New York Times

Category: Food & Drink,Lifestyle

Good morning. I’m Emily, in for Sam, and I have five recipe suggestions for you for the week ahead, the food I want to cook and eat in this drowsy stretch of it’s-so-hot days.

At home I am deep into the foods of here and now — corn, zucchini, tomatoes. I’m also leaning heavily on sauces like the salsa verde below, one of those little miracles you can make ahead, store in the fridge, then put on practically anything to bring it to life: simple steak, chicken, seafood, eggs. Or you could spoon it over sliced tomatoes for an unimprovable summer salad.

If this kind of cooking speaks to you, or if you just want ideas to get dinner done, then please think of subscribing to my new newsletter, Five Weeknight Dishes, coming in September. As always, send me dinner requests and dilemmas at dearemily@nytimes.com.

Here are five dishes for the week:

3. Middle Eastern-Inspired Herb and Garlic Chicken

This dish matches parsley, mint and garlic with grilled or broiled chicken thighs, then adds a cool yogurt sauce alongside for dipping. You could let the chicken marinate for 15 minutes while you pull together the rest of the meal: maybe cucumbers and tomatoes, to douse with the yogurt, and a pot of grains. Or you could prep the chicken and let it marinate up to 24 hours before cooking, a small gift you can give your future self.

4. Sautéed Corn, Greens, Bacon and Scallions

There are so many excellent things you can do with corn (this ice cream is almost impossibly good), but sautéing the kernels in butter until they caramelize is near the top of the list. You could treat this as a side dish, but at my place we opted to drape fried eggs over the top and call it dinner; tossing cooked rice into the pan would also stretch the meal. Vegetarians can leave out the bacon and use more butter. And I bet that salsa verde would be delicious on top.

View this recipe in your weekly plan.

5. Spanish-Style Shrimp

Very fast, and very good. Salt the shrimp, and then use the next 15 minutes to make a green salad and put a pot of rice on the stove. (Or, even better, skip the rice and use crusty bread to soak up pan sauce.) Then sauté the shrimp, and you’re done. Buy the best wild shrimp you can find and afford, and use regular red-pepper flakes instead of dried chiles you crumble yourself. You already know what I’m going to say: that salsa verde would really shine here.

View this recipe in your weekly plan.

Thanks for reading! I’m here for you at dearemily@nytimes.com, though you should email cookingcare@nytimes.com if you have questions or technical issues. If you like these recipes, I hope you’ll consider subscribing to NYT Cooking, where there are thousands more. Follow me on Instagram, and NYT Cooking on Instagram, Facebook and Pinterest. Last but not least, you can find and save all of this week’s recipes here.


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