Make the most out of very little.
It’s been a busy week over here at New York Times Cooking.
We published “Dinner in Seven Ingredients (or Even Fewer!)” — a collection of 24 recipes that shows you how to make the most out of very little. It will appear as a special section in the newspaper on Sunday, so you’ll have all the recipes in print, and five of those recipes are featured below.
Please also take a look at The Restaurant List 2022 — our 50 favorite restaurants across America. Food and Cooking reporters and editors have traversed the country for months to put together the list, and there are fantastic restaurants on it. And coming soon: Times subscribers can get our critic Pete Wells’s restaurant reviews sent directly to their inbox, a full day before they’re available to everybody else. Sign up here.
Next up is Rosh Hashana. Happy New Year to all who are celebrating in the coming days. We have a ton of recipes for you. (I’ll be making Claire Saffitz’s new challah recipe. Here’s a video of Claire making it — especially helpful for braiding the dough!)
Finally, last week I wrote about the agony and absurdity of feeding picky eaters, and I shared the plight of a reader named Rachel, who has three kids with various aversions. I’m pleased to report that Rachel followed up with me to say that the skillet chicken recipe (a.k.a. pizza chicken) featured in the newsletter was a hit. Victory!
Share your cooking trials and tribulations with me at dearemily@nytimes.com. I read every note.
1. Skillet Chicken With Turmeric and Orange
This lovely and very simple recipe by Nargisse Benkabbou delivers juicy, flavorful meat — which is not always a given with boneless chicken breast. A tablespoon of honey adds a touch of sweetness.
2. Sheet-Pan Mushroom Parmigiana
This is your blockbuster sheet-pan veggie moment, courtesy of Hetty McKinnon: a tray of big, bread-crumb-topped portobello mushroom caps cloaked in tomato sauce and adorned with bubbling cheese.
3. Green Curry Glazed Tofu
Ali Slagle was inspired by the cookbook author Andrea Nguyen when she wrote this recipe, using Ms. Nguyen’s easy method for getting crisp tofu. That tofu then gets coated with a sweet-and-spicy coconut green curry sauce.
4. Kale Sauce Pasta
This dish, which Tejal Rao adapted from the chef Joshua McFadden, has become a New York Times Cooking classic, beloved by many and extremely easy to make. (Coincidentally, another one of Mr. McFadden’s recipes inspired the latest TikTok food craze: the butter board. The original recipe is from “Six Seasons,” his superb 2017 cookbook.)
5. Cauliflower Adobo
This smart recipe from Ali Slagle is a riff on chicken adobo, the Filipino staple; she keeps the central flavors but swaps in cauliflower for the meat to make an excellent vegetarian main.
Thanks for reading and cooking with me. 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.
You Need Only 7 Ingredients - The New York Times
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