Hi, lovelies. This is Margaux, filling in for Emily this week.
I am truly happy to be in this little corner of the internet with you, but I cannot tell a lie — I’m tired. Like, writing-this-from-my-bed-in-the-middle-of-the-day tired.
Anyone else? This back-to-school business has me completely wiped out and ready for a vacation, and we’re barely two weeks in. (Shout-out to those of you who started this marathon of chaos back in August.) The kid wrangling, the lunch packing, the commuting, the shuttling — the endless planning (or, as I like to call it, the “logistic-ing”) of life, even if you don’t have kids, is … a lot.
And so, when it comes to dinner, give me easy, cozy meals that I can eat out of a bowl with a spoon like a big, overtired baby. No knives, because who has the strength? And no forks. They’re too pointy and aggressive and unforgiving, and I get enough of that from my tween.
But here’s something fun (and free)! If you’re in New York on Oct. 7, please swing by the Times Center for a special event celebrating our new NYT Cooking cookbook, “Easy Weeknight Dinners.” Three of my favorite people — Emily Weinstein, Melissa Clark and Eric Kim — will chat about home cooking, their go-to meals and tips for making simple yet delicious food. It won’t cost you a thing, but you do need to register for tickets. Sign up here.
1. Tortellini Soup
Pillows of tender store-bought tortellini bob about in a creamy, tomato-y broth loaded with vegetables in this wonderful soup from Lidey Heuck. Many readers add crumbled Italian sausage to make it even more filling. Serve it with focaccia for dunking.
2. Corn and Cod Green Curry
Coconut milk lends richness, while lime adds brightness to this Thai-inspired curry from Ali Slagle that’s as simple as it is beautiful. I made it with fresh cod, and it was heavenly (leftovers were great, too), but it can also be made with fresh or frozen salmon or shrimp.
3. Niku Udon
This is for those who don’t like soup because it’s not filling enough. Loaded with thinly shaved beef and tender udon in a sweet and savory dashi broth, Kenji López-Alt’s version of the classic Japanese comfort food will fill up even the pickiest bottomless pit. (We’ll allow chopsticks here to pick up all of those chewy noodles.)
4. Spiced Chicken and Rice With Cardamom and Cinnamon
What’s not to love about this one-pot chicken and rice dish from Kay Chun that’s packed with warm spices, nuts and sweet raisins? Serve bowlfuls with a dollop of labneh or yogurt for a cool and creamy contrast.
5. Mushrooms and Dumplings
I cannot wait to make this vegetarian riff on chicken and dumplings, that classic comfort food. Kay uses a combination of fresh and dried mushrooms in place of chicken for an umami-rich dish that’s arguably more sophisticated than the original. If you find shiitake mushrooms too pricey, leave them out and add more cremini in their place. You won’t be sad.
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