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https://www.nytimes.com/2019/01/11/dining/five-weeknight-dishes-cravings.html Version 0 of 1. Hi, it’s Emily with Five Weeknight Dishes. I got a note from my dear friend Katy this week, a writer I worked with years ago at Jane magazine, telling me that she embraced the message of last week’s newsletter, to eat what you crave, and that to her it meant “broth during the day and TEX-MEX FOR DINNER.” (The all-caps are hers.) This, of course, immediately made me crave Tex-Mex, saucy and bubbly with a thick cap of golden cheese, or a halo of pickled red onions. And so we have both enchiladas and vegetarian chili below, because that’s what I want to eat, along with a pasta that I made on Saturday night and loved, the eggs Kejriwal I would eat every night, the salmon I’ll probably make on Sunday. Tell me what you all-caps crave, and it may appear in next week’s lineup: dearemily@nytimes.com. [Sign up here to receive the Five Weeknight Dishes newsletter in your inbox every Friday.] Here are five dishes for the week: 1. Chicken Enchiladas Oh, enchiladas. There are two ways to think about prepping the chicken filling, which I wouldn’t do after work. The first is to use chicken that you roasted, poached or cooked in an Instant Pot over the weekend. The second is to buy a rotisserie chicken and use that. You could also skip the rolling, and layer the tortillas and sauce like you would a lasagna (as in this recipe, also delicious). If you go the lasagna route, double the sauce — just in case. Serve with a salad. View this recipe in your weekly plan. _____ 2. Blond Puttanesca (Linguine With Tuna, Arugula and Capers) This recipe, which uses jarred tuna, was created as a tomato-less take on pasta puttanesca, but it also felt like a greener cousin of linguine with clams, delivering that same salty, briny, very real satisfaction. I had thirds of this dish. View this recipe in your weekly plan. _____ 3. Maple and Miso Sheet-Pan Salmon With Green Beans How good does this sheet-pan supper look? I love salty-sweet combinations, especially on fish, and I’m delighted by this pairing of maple syrup (utterly Quebec-Vermont-Upstate New York) and miso (utterly Japan). Put a pot of rice on the stove before you even turn on the oven, and the timing should work out perfectly. View this recipe in your weekly plan. _____ 4. Eggs Kejriwal A totally brilliant recipe that I’ve doubled for a filling dinner, with sautéed kale on the side. I’m inclined to love any egg on toast, but the combination of Dijon, red onion and jalapeño is a revelation here, providing a salty-spicy-sharp bite. Don’t worry about finding the right bread: I once made it on a frozen leftover bagel half (from the good bagel store! No bad freezer bagels). Tejal Rao, who wrote the recipe, told me that made it a genius Indian pizza bagel, a compliment I’ll carry with me always. View this recipe in your weekly plan. _____ 5. Vegetarian Skillet Chili If you can open a can, you can make this recipe, which people absolutely love. I want to urge you not to skip the avocado, the sour cream (or whole-milk yogurt) and those electric-pink onions. Serve with broccoli or green beans if you want a little more. View this recipe in your weekly plan. You can find all these recipes in your weekly plan, and read previous newsletters here. Love NYT Cooking? Become a subscriber. Follow me on Instagram, or NYT Cooking on Instagram, Facebook and Pinterest. I’m dearemily@nytimes.com, and if you have any problems with your account, email cookingcare@nytimes.com. |