Our cookbook has arrived! Today is the release of “Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat,” inspired by this newsletter and all of you. I’m thrilled for you to see it. You can order your copy here.
In honor of the book’s debut, we’re featuring the cover dish below: Melissa Clark’s chicken with tomatoes, pancetta and mozzarella, a must-make for anyone who appreciates saucy, bubbling-skillet vibes. The other four recipes here are all brand-new in the NYT Cooking universe, classics in the making that could someday fill another book.
We have a few events scheduled, starting with a live taping of the “Taste” podcast tonight in Brooklyn! I’ll be appearing with Ali Slagle, weeknight-cooking queen. Please join us at the Talea taproom in Williamsburg from 5:30 to 7:30 p.m. I’ll be in Montclair, N.J., with Melissa Clark on Thursday, Oct. 10; in Washington, D.C., with Eric Kim on Monday, Oct. 14; and in Richmond, Va., on Tuesday, Oct. 15.
In addition to the cookbook, I’ve got another important birthday on the calendar: My older kid is turning 7, and I’m making her a birthday cake, one of my favorite food rituals. She requested chocolate cake, but with vanilla buttercream frosting and a cat theme TBD. (If I’m making you buttercream, it’s because I really care; I’m a cream cheese frosting devotee.)
That’s it from me today. Reach out anytime at dearemily@nytimes.com. I love to hear from you.
I’m also making:
Sheet-pan tofu with corn and chiles; garlic braised short ribs with red wine; applesauce.
1. Skillet Chicken With Tomatoes, Pancetta and Mozzarella
You could think of it as pizza chicken, or as chicken Parmesan with juicy bone-in thighs rather than pounded, breaded, fried, at-risk-of-being-dry white meat. Just don’t forget this Melissa Clark recipe next time to you need a saucy crowd-pleaser to hit the table.
2. Corn and Cod Green Curry
Sweet summer corn is dwindling here in the Northeast, but you can hang on to it with this new recipe from Ali Slagle, a simple song of fish, corn, coconut milk and jarred green curry paste, which delivers brightness and heat. You can use frozen corn when the fresh ears are gone.
3. Seared Tofu With Kimchi
I can’t wait to make this smart and speedy new recipe from Sue Li. It’s reminiscent of the Korean dish dubu jorim — spicy braised tofu — only here, kimchi steps into the pan, bringing its singular flavors with it.
4. Spinach One-Pot Pasta
Anchovies are the kind of miracle ingredient that can take an otherwise muted recipe and turn it into something high volume. That’s what Yasmin Fahr does here, using anchovies to add umami and deep salty flavor. That said, if you’re feeding anchovy avoiders, you don’t need to say anything about them — the dish won’t taste fishy, and the pot will keep your secrets.
5. Garlicky Shrimp Tacos
Kay Chun tucks a simplified version of gambas al ajillo — Spanish garlic shrimp cooked in a luxurious pour of olive oil — into corn tortillas and serves them with avocados, pico de gallo and other fixings for supremely good shrimp tacos.
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.
View all recipes in your weekly plan.
The post Our Book Is Here! appeared first on New York Times.
