What to Cook Right Now – The New York Times

Advertisement
Newsletter
One-pot recipes, eggs for dinner and more.
Send any friend a story
As a subscriber, you have 10 gift articles to give each month. Anyone can read what you share.

Even for people like me (and probably you) who passionately love to cook, washing dishes is a daily drag. No matter how delightful your dinner may have been, nothing puts a damper on the rest of the evening like a sink full of greasy pots to scrub. (Remember this book?)
This is where one-pot — or sheet-pan, casserole-dish, skillet or Instant-Pot — meals come to the rescue. They’re the subject of my column this week, which is an excerpt from my new cookbook, “Dinner in One.”
My approach, as always, is to make recipes easier, faster and tastier for home cooks. In the column (and the book), you’ll find roasted brussels sprouts and paneer with tangy lime dressing; a crispy chickpea stew with greens, lemon and feta; and a riff on my colleague Genevieve Ko’s brilliant crispy oven bacon and eggsa full English breakfast (above) complete with sausages, tomatoes and mushrooms. Who says one-pot meals are only for dinner?
On the flip side, who says eggs are just for breakfast? Certainly not Eric Kim, whose gyeran bap — eggs fried in a brown butter and soy sauce and served over rice — is his go-to comfort dinner. Nik Sharma’s Bombay frittata, heady with spices and rich from crème fraîche, would make a satisfying meal whenever you decide to whip it up.
Of course, stews are the most classic of one-pot meals, bubbling away on the back of the stove and cozying up the kitchen. We’ve got loads of them for you: a spicy green chile chicken stew; a Jamaican oxtail stew with ginger and thyme; a vegan chickpea, red pepper and tomato stew; and, when your one pot is a slow cooker, a chicken gumbo that’s silky with okra.
Then there’s dessert. Have you ever had the urge to eat a bowl of frosting with a spoon? I mean … er … of course not! But next time I frost a cake, I’ll turn to Samantha Seneviratne and her brand-new buttercream recipe. With vanilla, chocolate and raspberry variations, it’s less sweet than usual and a snap to make.
All these recipes are available on New York Times Cooking, but you will need a subscription to access them. Wait, you don’t have one? You can remedy that right now. You can also find us on TikTok, YouTube and Instagram. See something you like? Leave a comment, we love hearing from you.
And if you want to reach out to me directly, shoot me an email at [email protected], or say hi on Instagram.
Are you reading this newsletter with a purring cat on your lap? Have you ever wondered what that purr might convey beyond snuggly satisfaction? You’re not alone; there’s a cat communication research boom underway, and you can read about it in The Atlantic.
And concerning a different Atlantic entirely, there’s stunning new footage of the wreck of the Titanic, which gives us a crystal-clear peek at the ocean floor. (That’s where the first printing of my new cookbook may have ended up after being lost during a storm at sea). The Titanic isn’t exactly a calming story, but its watery grave looks very peaceful. I don’t think I’d pay the $250,000 ticket it costs tourists to go look at it, though.
See you Wednesday.
Advertisement

source

About Merisa

Check Also

10 Best Recipes With Beef Broth – Insanely Good – Insanely Good Recipes

More results… More results… If you’re looking for mouthwatering ways to use up that leftover …

Leave a Reply

Your email address will not be published. Required fields are marked *