Every week, I pick five recipes for you for busy nights. And I do have five amazing recipes for you below, but can I also put in a plug for something else this time around?
In addition to making the buttery, insanely good-looking tomato chicken below, and the coconut-dill salmon, I also think you should grill something super simple. If you don’t have a grill, sub in whatever cooking method you like. The point is to make the most basic, salt-and-pepper-and-cook-it grilled salmon or baked tofu, so you can devote your energy to making sides like this jammy zucchini, or this tomato salad with dates, or cacio e pepe corn on the cob.
Also, I want to share this dinner recap from Kathleen, a reader: “I quickly sliced a pair of yellow and green zucchinis, added a bunch of cherry tomatoes, slathered all with EVOO and a bit of sea salt, put on broil til oozy and a bit caramelized, a smidgen burny, even. Sautéed butter, olive oil, lots of garlic, shallot and black olives, then added cooked linguine and the zucchs-tomato mixture.” I want this.
What are you cooking? Write to me at [email protected]. I love to hear from you.
1. Tomato Basil Chicken Breasts
“Tangy, savory, buttery” — I am sold on Christian Reynoso’s latest recipe, a piccata-ish chicken dish served with a sauce of butter, shallots, tomatoes and red wine vinegar. Serve with a crisp green salad and bread for mopping up that sauce.
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