Let the oven work for you

I did Ali Slagle’s gnocchi with sweet and spicy peppers for dinner this week, which is one of those easy recipes, let the oven do the k...


I did Ali Slagle’s gnocchi with sweet and spicy peppers for dinner this week, which is one of those easy recipes, let the oven do the knocking work right after a long day. In this recipe, canned cherry tomatoes, bell peppers, and chipotles are roasted in oil until they crumble into a sweet, smoky sauce for gnocchi, or really anything you fancy.

I love love! — let the oven do the work, which gives me a minute to do things like play wordle, snack on cheese or pour me a drink (or all three). For a recipe to fit the bill, there has to be a minimum of preparation. A saucepan is ideal; two is good; three is too much.

You know who would love to let someone or something else do the work? Moms. You could treat them with Crepes or a dutch baby for Mothers’ Day; carbonara artichoke, dill roasted salmon, bibimbap on plate or buttermilk roast chicken For dinner; or strawberry spoon cake for dessert.

Announcement: I’m chatting with Samin Nosrat and Tejal Rao, wonderful writers I’m lucky enough to call colleagues, on May 17 at a virtual event dedicated to vegetarian cuisine. Learn more and register here! And contact me anytime at dearemily@nytimes.com.

When I made this Ali Slagle dish the other night, I cut the gnocchi in half and added boneless chicken thighs on a plate instead. (Cooking the thighs in the sauce would work just as well.) Other possibilities to play with: sprinkle nuts or cheese on top, or swap cereal or noodles for the gnocchi.

See this recipe.


My grill broke, so I had to roast the salmon and asparagus in Yasmin Fahr’s recipe, but that didn’t diminish its flavor in any way. The mustard and soy sauce glaze provides a deep salty kick, but it was the light herb salad that I liked the most. This salad requires chopping; use the biggest cutting board and sharpest knife you have, or use the food processor, pulse the herbs very quickly until just chopped. (Don’t let the food processor run freely or you’ll have herb porridge, not herb salad.)

Pad Thai, like most stir-fries, is simple to prepare, quick to cook, and irresistible when fresh and piping hot. (The time investment comes from preparing the ingredients, which you really need to do first and have lined up on the stovetop.) This take on the classic noodle dish, adapted from cooking teacher Watcharee Limanon, is savory and tangy with the good level of softness.

See this recipe.


There are tricks to make chicken balls juicy (the meat is lean, so without zhuzhing the meatballs can be dry), but I’ve never thrown shredded zucchini into the mix like Ali Slagle does here . The results are great: a juicy yet healthy meatball with extra slices of roasted zucchini. The feta dressing is a tangy twist and leftover dressing is good on asparagus, eggs, and cereal. As with all meatball recipes, I think you should double it. Extras freeze well.

See this recipe.


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Newsrust - US Top News: Let the oven work for you
Let the oven work for you
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