Biggest Hits of the Week - The New York Times

Here has Five dishes of the week we always strive to provide you with delicious and interesting dinner ideas that won’t take too long t...

Here has Five dishes of the week we always strive to provide you with delicious and interesting dinner ideas that won’t take too long to prepare – time you may not have much in the first place. (You’re busy!) I’m talking about the recipes with the shiny twist, the sharp shortcut, the technique that elevates something from just OK to really good.

And now my editor, Krysten Chambrot, who replaced me here last week, put together some of the best and smartest quick recipes we’ve ever posted in “Quick flavor” a special column in the Sunday newspaper. Save this link! Buy a printed copy! Then dive head first into Hetty McKinnon’s yo po mian, that of Ali Slagle gnocchi with tomato and mozzarella cheese, Geneviève Ko coconut rice with bok choy and fried eggs! These are the biggest hits of the week, and we hope you like them as much as we do.

Speaking of Geneviève, his first culinary column for the Times appeared this week, showcasing their simple, tactile and super calming approach to baking, no blender required. There are two great recipes: one Apple chips and Oatmeal and chocolate chip cookies. (Why would you want to eat a raisin in a cookie when you could eat a chocolate chip?)

This bowl of sunshine comes from Naz Deravian, who mixes shrimp and pasta with simmered cherry tomatoes in a sauce, flavored with fennel seeds. Use frozen shrimp, if you like, but get ripe, juicy tomatoes if you can.

See this recipe.

You can use canned pinto beans in these smoky and spicy Jocelyn Ramirez enfrijoladas to make a quick vegan meal on weekdays. (Making a large batch of pickled red onions ahead of time also helps, and you can use them as a condiment on all kinds of things.) I love the physical act of dipping the tortillas in the hot bean sauce, a at a time. It’s an ASMR moment in the kitchen.

See this recipe.

Simple to prepare but remarkably flavored with a blend of Cajun spices and paprika, this salmon dish from Millie Peartree is the recipe you need at the end of the workday. Leftovers would be good on green salads for lunch.

See this recipe.

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Newsrust - US Top News: Biggest Hits of the Week - The New York Times
Biggest Hits of the Week - The New York Times
Newsrust - US Top News
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