Halloween is coming, and with it the burning question of what to feed everyone to counter handfuls of miniature peanut butter cups (mmm) or multiple packets of Nerds Gummy Clusters (shudder).
Genevieve Ko and I are in complete agreement on the answer: chili. Saucy, sturdy and hearty — and inherently festive, too, since it’s a dish for gathering — chili absorbs the excitement and jittery exhaustion of the day better than any frozen nugget could. Make it ahead of time if you like, so you just have to heat and serve.
Try Genevieve’s new recipe, a fresh and very quick turkey chili, or one of the many great chili recipes here. (Cornbread is never a bad idea either!)
Now, some announcements:
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Our latest New York Times Cooking book is out today! “Cookies: The Best Recipes for the Perfect Anytime Treat” is by our own Vaughn Vreeland and includes recipes from your NYT Cooking faves, like Melissa Clark, Eric Kim, Yewande Komolafe, Dorie Greenspan, Yossy Arefi, Samantha Seneviratne, Genevieve, Vaughn himself and more. (Vaughn, of course, writes our new Bake Time newsletter; have you signed up?)
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If you are in the New York area and free tonight, please join Dorie and me at Pier 57 in Manhattan at 6 p.m. We’ll chat about her new cookbook, “Dorie’s Anytime Cakes,” which began its life as this article about simple holiday cakes that appeared in The Times a few years ago. Tickets are here.
Questions? Anything on your mind? Write to me at [email protected]. I love to hear from you.
1. Quick Turkey Chili
Genevieve’s new 30-minute chili takes an unexpected turn, with its lentils and kale, but still wants to be topped with the craveable combination of sour cream, cilantro, cheese and lime. It’s packed with both fiber and protein.
2. Cumin Beef and Green Bean Stir-Fry
There are raves from commenters on Zaynab Issa’s five-star recipe, a quick stir-fry flavored with cumin, sriracha, ginger, garlic and soy sauce. If you prep the ingredients ahead, it will be ready in minutes at dinnertime.
3. Creamy Tortellini Soup
I want to swim in this silky soup, a simple luxury from Dan Pelosi that you can have for dinner within 40 minutes. Garlic bread on the side wouldn’t be wrong.
4. Crispy Sour Cream and Onion Chicken
The sorcery that is sour cream and onion dip, but applied to golden, pan-fried chicken? Ali Slagle does not disappoint! Green beans or green salad would be nice with this.
5. Sheet-Pan Shrimp Tikka
This smart, richly spiced, sweet-pepper-packed dinner from Zainab Shah is exactly what I want to eat this week. Raita would be perfect alongside.
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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 A Quick Chili That’s So Good It’s Scary appeared first on New York Times.
