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New York Times
19-05-2025
- General
- New York Times
‘Such a Great, Easy, Feel-Good Weeknight Dinner'
One of the unexpectedly satisfying things I've been doing as interim restaurant critic is cooking dinner in the morning. Before I start my day, I make that night's dinner for my husband and teenager. They're both quite capable of making their own meals, of course. But I really miss cooking, and the acts of mincing, sautéing and simmering give me a meditative minute before the workday staccato strikes up. If I can't be with the fam at dinnertime because I'm running from restaurant to restaurant, at least I can send, say, a panful of homemade spicy skillet ground turkey and snap peas in my stead. This skillet dish, which was inspired by Thai larb, is an especially good thing to make early in the day because it holds up well, thanks to the sturdiness of sugar snap peas. I hold off adding the fresh mint, basil, scallion and chopped nuts until just before serving — or rather, I leave a note saying to do so. This keeps the textures as bright and snappy as the dinner conversation I'll miss. Once I'm back to eating dinners at home, I may even use the make-ahead routine to ease the evening rush and keep myself bright and snappy at dinnertime. Featured Recipe View Recipe → Pasta primavera: Dan Pelosi's classic pasta isn't just for springtime. Use whatever vegetables are at hand to make this robustly creamy, Parmesan-rich beauty whenever the craving hits. It's just as good in summer, when zucchini, yellow squash and red peppers are abundant and inexpensive. Thai-style coconut curry chicken tacos: This brilliantly unexpected hybrid, courtesy of the brilliant Kay Chun, features chicken thighs cooked with toasted Thai curry paste and coconut milk, then served in tortillas with tangy pico de gallo and a squeeze or two of lime. Untraditional? Yes! But this easy crowd-pleaser earns its five stars with old-fashioned virtuosity. Want all of The Times? Subscribe.
New York Times
15-02-2025
- Lifestyle
- New York Times
Cottage Pie, Sweet and Spicy Meatballs, Salmon Burgers and Miso Chocolate Chip Cookies
Image Dan Pelosi's cottage pie. Credit... Christopher Testani for The New York Times. Food Stylist: Simon Andrews. 'Oh, this is a knife kind of dinner.' That's what we say at my home when dinner is a capital-D Dinner, requiring plates and forks and knives. Think: giant hunks of roasted squash full of tomato-ginger chickpeas, or any bone-in chicken situation, flank steak, pork tenderloin. More often, though, I'm making the sort of dinner that doesn't need a knife — just a fork, spoon or chopsticks will suffice. This could be because it's capital-W winter where I live, and a shallow bowl cradling noodles or stew just feels so much cozier than a flat plate. (It could also be because there's a lot of good television on right now, and I want to eat on the couch. 'The White Lotus,' how I missed you.) Dan Pelosi's new cottage pie is perfect winter comfort food. 'Cottage pie is a near twin to its sibling, the slightly better-known shepherd's pie,' writes Dan. 'The main difference between these traditional dishes, which have roots in Ireland and Britain, is that cottage pie embraces ground beef while shepherd's pie, fittingly, favors lamb.' His recipe is freezer-friendly, economical and versatile: Try ground chicken or turkey in place of the beef. Eat with a fork, maybe even a spoon (that mashed potato topping makes it easy to scoop up the savory filling), but definitely no knives are allowed here. Featured Recipe View Recipe → Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times. Thank you for your patience while we verify access. Already a subscriber? Log in. Want all of The Times? Subscribe.
