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Hi and welcome to Five Weeknight Dishes, meals for busy individuals who nonetheless need one thing good to eat. Easter and Passover converge this weekend, and should you have fun I hope the week forward brings you Cadbury creme eggs (will we like these?) and leftover ham, Hillel sandwiches and matzo lasagna (it’s a factor, and it appears to be like superb). Fair warning that whereas a number of of the recipes beneath are Passover-appropriate, or could possibly be tailored for Passover, not all are.

We’ve been busy over right here on the workplace getting a number of massive initiatives able to publish — keep tuned — so I’ll get proper to the recipes this week. Also, we have now some information: NYT Cooking is now on YouTube. Subscribe right here to see new movies, together with Alison Roman cooking from her column (beginning with the cauliflower pasta beneath), and extra. As all the time, you’ll be able to attain me at [email protected]

Here are 5 dishes for the week:

Credit scoreMichael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.

1. Creamy Cauliflower Pasta With Pecorino Bread Crumbs

Alison says that is certainly one of her “private dinners,” one thing she cooks only for herself and doesn’t share with the world — however this one was too good to not share. It’s obtained a cup of cream, so it’s not well being meals, nevertheless it’s additionally obtained a head of cauliflower, which I select to think about as a kind of wellness offset. Serve with a sturdy inexperienced salad, and watch the video on YouTube.

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CreditCon Poulos for The New York Times. Food Stylist: Simon Andrews.

2. Sheet-Pan Chicken With Shallots and Grapes

Michael Barbaro, host of The Daily and an avid house cook dinner, posted on-line this week that this recipe is a favourite of his. Michael is aware of what’s up: This is a superb dish. I’d serve it with a salad and a pot of farro, or potatoes.

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CreditRomulo Yanes for The New York Times. Food styling: Vivian Lui.

three. Broiled Fish Tacos

At my place, we devoured these tacos as if we hadn’t eaten in days. The recipe is so easy that it is perhaps laborious to see the way it comes collectively, nevertheless it does so deliciously. If a recipe requires citrus zest and also you suppose “I simply can’t,” then it’s tremendous to skip the zesting right here; there’s loads of lime within the salad already. I served the tacos with sliced avocado and pickled pink onions I had within the fridge, and you might add beans on the facet to stretch the meal.

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CreditJohnny Miller for The New York Times. Food Stylist: Susan Spungen.

four. Roasted Beets With Yogurt, Pistachios and Coriander

Lately I’ve been roasting pans of greens and serving them over grains for meatless dinners. If that sounds punitive, it isn’t — particularly if the greens are as full-flavored as these balsamic beets, and strewn with interesting toppings like pistachios and herbs. If you needed so as to add meat, easy hen or pork chops would go properly. You might additionally add cut-up carrot to the pan with the beets.

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CreditAndrew Scrivani for The New York Times

5. Shakshuka With Feta

This is without doubt one of the most beloved recipes on NYT Cooking, and it really works particularly effectively throughout Passover should you serve it with matzo. (If you don’t preserve kosher for Passover, escape the bread.) Broccoli or cauliflower could be good on the facet it doesn’t matter what.

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Thanks for studying. You can discover me on Instagram, and NYT Cooking on Instagram, Facebook and Pinterest. If it makes you hungry, then contemplate subscribing to NYT Cooking, the place we have now greater than 19,000 recipes ready for you. The 5 recipes above are in your weekly plan; earlier newsletters are archived right here. If you might have any issues along with your account, e mail [email protected]

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