Weeknight Dishes: No plates allowed
, The New York Times
I am truly happy to be in this little corner of the internet with you, but I cannot tell a lie — I'm tired. Like, writing-this-from-my-bed-in-the-middle-of-the-day tired.
Anyone else? This back-to-school business has me completely wiped out and ready for a vacation, and we're barely two weeks in. (Shoutout to those of you who started this marathon of chaos back in August.) The kid wrangling, the lunch packing, the commuting, the shuttling — the endless planning (or, as I like to call it, the "logistic-ing") of life, even if you don't have kids, is ... a lot.
And so, when it comes to dinner, give me easy, cozy meals that I can eat out of a bowl with a spoon like a big, overtired baby. No knives, because who has the strength? And no forks. They're too pointy and aggressive and unforgiving, and I get enough of that from my tween.
But here's something fun (and free)! If you're in New York on Oct. 7, please swing by the Times Center for a special event celebrating our new NYT Cooking cookbook, "Easy Weeknight Dinners." Three of my favorite people — Emily Weinstein, Melissa Clark and Eric Kim — will chat about home cooking, their go-to meals and tips for making simple yet delicious food. It won't cost you a thing, but you do need to register for tickets.
Store-bought cheese tortellini make this easy vegetarian soup a breeze to put together at home. The stuffed pasta cooks in minutes and floats in a creamy, tomato-y broth that's loaded with vegetables. A splash of vinegar enhances the tomato flavor and provides a bit more acidity, and chopped herbs, added at the end, offer some freshness. This soup works well with substitutions like swapping kale or other hearty greens for the spinach, for instance, so feel free to use whatever produce you have on hand. Whatever you do, don't skimp on the grated Parmesan at the table.
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To freeze soup, cool to room temperature in the pot, then transfer to airtight containers. Thaw overnight in the fridge, or run the container under hot tap water until the soup releases. Reheat in a pot on the stove, partially covered, until the soup comes to a simmer, adding more water or broth to thin if necessary.
In this light, Thai-inspired curry, a trio of sweet ingredients — corn, coconut milk and fish — pair with the fruity and fragrant aromatics of green curry paste, which includes green chiles, lemon grass and galangal. Finishing with lime, basil and thinly sliced bok choy further brightens each bite. (The bok choy is cooked only a bit so that its crunchy stems and silky greens provide contrasting textures.) Instead of fresh corn, you can substitute 5 cups of frozen and unthawed corn kernels. Serve the curry on its own or with rice or rice noodles.
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Inspired by the combination of warm spices, nuts and sweet raisins used in Iranian dishes such as jeweled rice and various fragrant stews, this comforting and speedy one-pot chicken and rice gets a fragrant boost from turmeric and cardamom, plus roasted pistachios and golden raisins. Chicken thighs are browned in olive oil until golden, then the spices are bloomed in the same oil to release all of their aromas; the chicken and rice simmer in broth together. While saffron is often used to season rice and impart a golden hue, it is expensive. Dried ground turmeric is a great alternative that offers a similarly sunny hue and floral citrus notes. When all the liquid is absorbed by the rice, a prized layer of crispy socarrat forms on the bottom of the pot for anyone who enjoys the super toasty flavor. Stuff any leftovers with a dollop of yogurt or labneh into burritos for an easy desk lunch the next day.
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This hearty vegetarian riff on chicken and dumplings uses meaty fresh mushrooms and concentrated dried mushrooms to quickly build layers of rich flavor. Dried shiitakes, normally rehydrated before using, are grated into a fine powder that dissolves and fortifies the broth with intense mushroom umami. Make the dumpling mixture while the stew cooks and allow it to rest in the fridge for more tender dumplings. Once simmered, they emerge light and spongy on the outside, and slightly chewy on the inside.
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This originally appeared in The New York Times .
