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September is here, with its Septembery ways — lively though hectic, buoyant with promise but bogged down with to-dos, warm in the sun with just the right amount of snap at night. Everything seems new, even if you’re only returning to routines abandoned sometime back in June. I have to confess that I really like this time of year, even though I’m one of those summer lovers who doesn’t care if it’s hot as long as I get a swim and an ear of sweet corn on the side.
In honor of the changing season and fresh start, and to help you manage the chaos of it all, I’m back with the Weeknight 100, as we call it at New York Times Cooking headquarters. It’s a list of 100 recipes you should make this year, hand-selected by me and packed with future favorites. Five of those recipes are below, and you can see the full list here.
And we some have some good news for you! For now, all the recipes that appear in this newsletter are free in our app. Click here to access them — no subscription needed. (Already a subscriber? Feel free to forward this to friends and family so that they can access the recipes, too.)
Happy cooking. Reach out to me anytime at [email protected]. It’s always good to hear from you.
1. Crispy Chicken With Lime Butter
Read this recipe for Eric Kim’s writing alone: the “shatteringly crisp skin” of the chicken; the “gentle sputtering” of the fat in the pan; the fast sauce that combines lime juice and maple syrup, “made glossy with a few pats of butter.” But then cook it, too — it’s an excellent dinner.
2. Beef Fried Rice
This impeccable method of making fried rice comes from Kay Chun, who makes sure that the bites of steak emerge juicy and tender, not dry and tough.
3. Buttery Lemon Pasta With Almonds and Arugula
Melissa Clark gives us a full meal in a single pantry recipe, rife with greens (for freshness), nuts (for crunch), lemon (for brightness) and pasta (for pleasure). Add more greens if you like.
4. BBQ Pepper Shrimp
A little New Orleans, a little French, this dish, which Korsha Wilson adapted from the Lobster Pot, a beloved restaurant in Provincetown, Mass., is a delicious dinner and easy to make. Just watch the shrimp closely when you sear them to start — it’s better to slightly undercook than overcook here.
5. Sweet and Sour Cauliflower
This is the Chinese American classic made vegan, thanks to Hetty Lui McKinnon. The crisped cauliflower is a great substitute for chicken and pork and a good canvas for the pleasingly red, tart sauce.
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.
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