To do: Make this one-pot chicken and rice 
The weather in New York last weekend offered a chilly, gray preview of the months to come. So at my house, we did the only rational thing: My husband lit a fire while I roasted a chicken.
I also baked an apple cake — part of my slow-going efforts to use up the 41 pounds of apples we brought home from apple picking a few weekends ago. (Not a typo: 41 pounds. In the orchard I am a woman possessed.) At least I’m well provisioned for Rosh Hashana cooking and baking — apples and honey are a sticky, tart and sweet tradition for the Jewish New Year, which is this week.
Here at New York Times Cooking, we’re also gearing up for the release of “Easy Weeknight Dinners,” our new cookbook! It comes out on Oct. 8, and we have lots planned to celebrate its arrival in the world.
Our evening at the Times Center in Manhattan is sold out, but we’ve added an event on Oct. 8 at the Talea taproom in Williamsburg, Brooklyn. I’ll be there with Ali Slagle for a live taping of the “Taste” podcast, and we’ll have more ticket information to come soon.
Melissa Clark and I will be appearing at Watchung Booksellers in Montclair, N.J., on Oct. 10. I’m heading to Washington, D.C., with Eric Kim for a conversation on Oct. 14 at Sixth and I. Finally, I’ll be visiting Richmond, Va., on Oct. 15 for an event hosted by Fountain Bookstore. (I’ll see those of you on the West Coast in early 2025.)
Come say hello, or email me anytime at [email protected]. I love to hear from you.
I’m also making:
Roasted potatoes and carrots to go with that chicken (and yogurt sauce, too); chile crisp fettuccine Alfredo; apple crisp.
1. One-Pot Chicken and Rice With Caramelized Lemon
Dan Pelosi’s recipe for chicken and rice, graced with lemon and olives in Mediterranean style, is very high up on my list of dishes to make this fall. The rice cooks in the pan with the chicken, which gives it extra shmaltzy flavor. Dan boosts that flavor by using chicken broth, rather than water, for the rice.
2. Crispy Gnocchi With Spinach and Feta
I love Hetty Lui McKinnon’s instructions in the headnote of this recipe, which tell you “be heavy-handed with your herbs and lemon” — Hetty, I always am. If you haven’t yet made one of our brilliant crisp-chewy-salty gnocchi recipes on Cooking, this new one is a great place to start.
3. Malaay Qumbe (Coconut Fish Curry)
This simple-to-make coconut curry from Ifrah F. Ahmed gets its enriching flavor from xawaash, the Somali spice blend made with cumin and coriander. Heaven with a bowl of rice.
4. Honey-Habanero Pork Chops With Carrots
Sweet, spicy and made in one skillet, this recipe from Ali Slagle could be the sunny streak of heat you need on dim, gray days. Thin boneless pork chops cook very quickly, which makes them a good quick choice for dinner.
5. Plantains With Jammy Tomatoes and Eggs
Last week I found myself eating plantains at home on one day, and eggs in purgatory on another. Then it hit me that what I really should’ve done is just made this dish from Yewande Komolafe, which brings together tomatoes, peppers, plantains and eggs in one glorious meal.
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