Biggest Hits of the Week – The New York Times


At Five Weeknight Plats, we always strive to bring you delicious and interesting dinner ideas that won’t take too long to prepare – time that you might not have 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, has rounded up some of the best and smartest quick recipes we’ve ever published in “Fast Flavor,” a special section of the Sunday Newspaper. Save this link! Buy a printed copy! Then dive head first into Hetty McKinnon’s yo po mian, Ali Slagle’s tomato gnocchi and mozzarella, Genevieve Ko’s 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, her first culinary column for The Times appeared this week, showcasing her simple, tactile and very calming approach to cooking, no blender required. There are two great recipes: an apple crisp and oatmeal 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 big 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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