Happy holidays, everyone! It’s my last newsletter of the year, and I have a gift for you: five recipes with as little cleanup as possible.
I’ve picked one-pot dinners that are nice but also casual — cozy, even — for the lazy days between Christmas and New Year’s Day, when you want to be anywhere but in the kitchen doing the dishes.
Still finalizing your holiday cooking plans? So am I. We have all the recipes you need for Christmas, Hanukkah, Noche Buena (tonight!), Kwanzaa and New Year’s over on New York Times Cooking. My wonderful colleagues Mia Leimkuhler and Ali Slagle will be writing to you over the next two weeks; as always, reach out to me anytime at dearemily@nytimes.com. Wishing you all a sweet and savory new year.
I’m also making:
Osso buco alla Milanese with risotto; roasted dill salmon with sheveed polo (dill rice); mojo chicken with pineapple; chocolate chip cookies (Santa’s fave).
1. One-Pot Chicken and Rice With Ginger
Chicken and rice, ginger and lime — Yasmin Fahr delivers a low-key, cozy and delicious dinner with bright, fresh flavors. Serve it right out of the pot.
2. Lemony Shrimp and Bean Stew
This easy charmer from Sue Li is featured in our new cookbook, “Easy Weeknight Dinners,” the perfect last-minute holiday present, host gift or kitchen companion for anyone whose New Year’s resolution is to cook more.
3. Sesame Salmon Bowls
A fresh, clever, choose-your-own-adventure kind of meal, this dish from Kay Chun is exactly what you want after days of heavy eating.
4. Gochujang Potato Stew
This vegetarian stew from Eric Kim is quick to cook but big in flavor, thanks to the fiery gochujang paste in the base and the addition of soy sauce and honey in the broth. Beans and kale help make it a filling meal.
5. One-Pot Spaghetti With Cherry Tomatoes and Kale
Spaghetti with a jar of tomato sauce gets the job done. But if you’re going for something a little extra (but still easy) this holiday week then this is the pasta recipe for you, courtesy of Tejal Rao and the British cookbook author Anna Jones. The trick of cooking the spaghetti directly in the sauce is a very good one.
Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account.
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