Oh, the beauty of a modular dinner: a meal you can put out on the table in several bowls — a base plus toppings — and let everyone assemble to their liking. This kind of food is easy to make, fun to eat and particularly useful for big groups and families, with their divergent, all-ages tastes. Baked potatoes, noodle bowls, black beans and rice (top with bacon, fried eggs, avocado), all great.
Tacos reign supreme in this DIY world, and we have a new recipe for easy chicken tacos; simply set them out and let people have at them. Just keep those soft tortillas warm, please! (After heating them on the stove, I wrap them in a dish towel; dampening the dish towel first works well.)
Suggestions? Requests? Email me anytime at [email protected].
1. Easy Chicken Tacos
Most fast taco recipes floating around online start with ground beef. But that’s far from the only way to do this (and, in my opinion, it’s not the most delicious way, either). Kristina Felix is here with a recipe that’s more taqueria than supermarket taco kit, and I love it. Serve your tacos with minced onion, cilantro, lime wedges and hot sauce, as Kristina suggests, and add avocado (or guacamole), pico de gallo and other toppings as you like.
2. Peppery Beef and Shishito Stir-Fry
I can’t wait to make this new recipe from Zainab Shah, which already has a five-star rating. It’s electrified by two kinds of pepper: green shishito peppers and coarsely ground black pepper.
3. Cheesy Baked Gnocchi With Spicy Tomato Sauce
A few ideas for customizing this saucy, molten dinner from Yossy Arefi: Include sausage or baby spinach; add harissa or Calabrian chile paste, as Yossy suggests (or remove the hot pepper if you prefer); toast the gnocchi in oil and salt before adding it to the sauce, if you like a crispy moment. Or just make the recipe as is for a satisfying meal.
4. Broiled Salmon With Chile, Orange and Mint
Fresh mint and orange zest make this utterly simple Colu Henry recipe come to life. As Colu says, this is perfect with a green salad or asparagus on the side.
5. Eggplant Adobo
Both tangy and silky (from a touch of coconut milk), this one-pot vegetarian riff on chicken adobo comes from Kay Chun. It’s one of the most delicious ways to use eggplant, in my opinion.
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 [email protected], and previous newsletters are archived here. Reach out to my colleagues at [email protected] if you have any questions about your account.
View all recipes in your weekly plan.
Emily Weinstein is the editor in chief of New York Times Cooking and Food. She also writes the popular NYT Cooking newsletter Five Weeknight Dishes.
The post Easy Chicken-Taco Tuesday appeared first on New York Times.
