I’ve written before about the modular meal, a “cook once, feed many” approach that leaves everyone satisfied, even — gasp! — happy. For this, as for many things, I am indebted to Julia Moskin, who years ago canonized this approach and its merits: “Dishes like this are adaptable to many life stages, like the children’s furniture systems that supposedly allow you to turn a crib into a bed, then into a desk, and finally into a pair of chic reading glasses.”
Grain bowls are the ne plus ultra of the modular meal, a style of dinner named after the vessel you use. If that’s not an invitation to customize, I don’t know what is. Our new recipe for burrito bowls is your friend here, or try sesame salmon bowls or farro broccoli bowls.
Looking for dessert? (When am I not?) I am overjoyed to announce the arrival of Bake Time, our new video series with a newsletter to match from Vaughn Vreeland. You will have the most fun with Vaughn, I promise. He and his recipes are the life of the party (see: boozy apple crunch cake, salted margarita bars).
OK, back to business. The burrito bowls, and four other excellent, unbowled options for the days ahead, are below. Questions? Ideas for me? I’m at [email protected], and I love to hear from you.
I’m also making:
A big pot of beans and French toast.
1. Burrito Bowls
Start with the rice-and-beans base in this Ali Slagle recipe, and let people add the corn salsa, cheese, avocado, cilantro, maybe some bacon or shredded chicken and so on.
2. Salmon and Green Beans in Red Pepper Sauce
Save/screenshot/memorize/tattoo Yewande Komolafe’s quick pepper sauce, made with roasted sweet bell peppers, a scorching Scotch bonnet (or habanero) and miso paste. She pairs it with salmon and green beans for a sophisticated dinner.
3. Chicken and Broccoli Rabe Pasta
Dan Pelosi has a knack for creating generous, pleasing dinners that are easy to make. This one adds sautéed chicken to garlicky pasta and broccoli rabe (or use broccolini or regular old broccoli with its florets cut small).
4. Crispy Beans and Juicy Tomatoes Over Tahini Yogurt
Nisha Vora makes a powerful case for roasting beans in her latest recipe, which is all about contrasts — warm and juicy tomatoes, cool and creamy tahini yogurt, a feathery pile of baby arugula and those hot and crisp beans.
5. Black Pepper Beef and Cabbage Stir-Fry
The star of this Sue Li recipe isn’t the cabbage (though I see all you cabbage lovers out there) — it’s the storm of black pepper, which brings real bite to this delicious dinner.
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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.
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