Over here at New York Times Cooking, we’ve been rhapsodizing about fall lately: the apples, the soups, the stews, the roast chickens, the chill in the air, the sweater season of it all. But our readers are all over the United States and abroad, too, and it may not be your time to shrug on some fleece. It may, in fact, be pretty hot out where you are.
That’s why I’m pointing you toward our new Parmesan-crusted salmon Caesar salad, a recipe for any weather or state of mind. Make it as a large main-course salad, as it’s written, or serve the fish with the green salad on the side and roasted potatoes to fill out the plate. That recipe is below, along with four other dishes that hopefully meet you where you are.
Also: an enormous thank you to everyone who has bought our new cookbook, “Easy Weeknight Dinners.” As always, I’m eager to hear what you think. Leave us an online review, or just email me: [email protected].
An extra thanks goes to those of you who came to our events. It’s a true pleasure to meet you in person! There’s one more for now, tonight in Richmond, Va. If you’re nearby, I hope you’ll join us. And here’s an interview I did alongside Ali Slagle, weeknight cooking queen, on the “Taste” podcast.
1. Parmesan-Crusted Salmon Caesar Salad
This clever recipe from Jerrelle Guy comes with both a secret ingredient and a timesaving twist: She uses fish sauce in the dressing rather than anchovies, and also uses the dressing to coat the fish before it roasts.
2. Cacio e Pepe Ramen
Andy Baraghani reimagines the Roman classic with boingy ramen noodles, offering a pasta dinner with brilliant bounce.
3. Baked Mustard-Herb Chicken Legs
Someone at one of our cookbook events asked me which NYT Cooking dishes my own children actually eat, and this one from Mark Bittman immediately came to mind. It’s an all-ages crowd-pleaser, and you can use mayo instead of Dijon mustard for a milder flavor.
4. Sheet-Pan Tofu With Corn and Chiles
Melissa Clark and I have appeared at a few events together over the past week, and I will never tire of seeing people come up to her and start talking effusively about a recipe of hers that they love. This new one came up a few times, and I can attest to its greatness. Use fresh sweet corn if you have it, frozen corn if you don’t.
5. Smash Burgers
On Instagram last week, I asked what recipes you’re all enjoying on repeat right now, and a friend replied that she was making smash burgers. This recipe from Farideh Sadeghin is everything you want a singed yet juicy smash burger to be, and she gives you an easy-to-make special sauce, too.
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