The most adaptable pesto pasta

Hi! I’m Krysten, replacing Em this week. I have been editing this newsletter from the very beginning, and it is one of my greatest joy...

Hi! I’m Krysten, replacing Em this week. I have been editing this newsletter from the very beginning, and it is one of my greatest joys. I love knowing that the recipes from this space end up on your tables and hopefully make dinner a little easier for you and your families. It’s almost like eating with all of you. (Is this too serious? I am very serious.)

My crew is quite small: it’s just me and my dog, Rudy (Rutabaga), and my partner, who lives about a mile down the road. Our signature dish is one of the brats and Tater tots topped like okonomiyaki (kids and toddlers!), but the rotation also includes lots of pasta, chicken, and fish. To me all alone, it’s a egg parade. So I’ve given you a bit of all of this and more below. And to my friends who sent their little ones to school this week, or who are already back to school, I hope you will find comfort and ease in these dishes.

In any case, it comes from me. It was a real dream to be able to say hello. And don’t be shy! You can find me on Instagram, with Rudy.

Fans of sinking eggs, unite! This dish by Melissa Clark is wonderfully reminiscent of shakshuka, its acidity and warmth balanced by yogurt. For the same crunch without the price of pine nuts, you can swap them for almonds. Cut the eggplants and tomatoes a little smaller, if you want to get them on the table even faster.

Double, triple, even quadruple the sauce in this vegan recipe from Hetty McKinnon, and keep it in the fridge for dinner in an instant. I did this on a Monday night and was filled to the brim with the joy of eating well that night and beyond.

See this recipe.

This recipe, which Ali Slagle adapted from cookbook author Marcella Hazan, simmers tomatoes in fennel broth until softened and ready to gently poach the fish. It’s delicate, almost ethereal, but the char of the toast melts it away.

See this recipe.

I know this recipe is longer, but for me it’s the epitome of weekday evenings. Growing up, my cousins ​​and I would gather around my grandmother’s table for an arroz con pollo, plantains, and a crisp, iced Coke. This version of Von Diaz, with its layers of flavor, brings me right back. (To save a little time, you can also always use frozen sofrito.)

See this recipe.

Thank you all to bring out five dishes of the week! If you like the work we do at New York Times Cooking, please subscribe! (Or offer a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest. Contact my colleagues from if you have any questions about your account.

See all the recipes in your weekly plan.

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Newsrust - US Top News: The most adaptable pesto pasta
The most adaptable pesto pasta
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