Latest news with #FiveWeeknightDishes
New York Times
18-03-2025
- Lifestyle
- New York Times
Honey Garlic Shrimp, Mine All Mine
Every week, I check in with our newsletter editor, Mia Leimkuhler, to make sure whatever recipes I'm featuring here in Five Weeknight Dishes don't overlap with the dishes that Sam Sifton and Melissa Clark are writing about in our flagship New York Times Cooking newsletter. (If you don't get it yet, it's free to subscribe!) But I called dibs on the new honey garlic shrimp recipe below as soon as I saw it. This one was mine. It's exactly the kind of recipe I want to send your way every week: smart, fast and built on ingredients you may keep around. It's also the recipe I need these days. Can I be real with you all? I'm losing steam in the kitchen, a symptom of late-winter blahs. A fast recipe that punches hard on flavor is a good midweek win. (Here's another nice midweek win if you have a sweet tooth like I do: microwave Nutella pudding cake, a homemade treat in five minutes flat.) I'm living for the promise of spring (and spring food and spring break). We have an amazing new collection of spring pastas for you, as green as the shoots we'll soon see in the trees. Ideas? Requests? Email me anytime at dearemily@ I love to hear from you. Spicy sheet-pan sausage and squash; perfect buttermilk pancakes. Wondering what to cook tonight? Here's your answer, courtesy of Lidey Heuck. The early reviews are raves. I keep frozen shrimp on hand to make recipes just like this one. View this recipe. Want all of The Times? Subscribe.
New York Times
11-02-2025
- Lifestyle
- New York Times
19 Very Doable Valentine's Day Dishes
Hello there! If you're signed up for Emily Weinstein's Five Weeknight Dishes newsletter — which of course you are — you heard from me this morning when I shared five quick and easy pastas that would make really lovely Valentine's Day dinner options. But maybe you don't want pasta. Or you're not sure exactly what you'd like, but you want it to be fancy-ish but still simple enough to pull off at the end of a long week. Sometimes all it takes for a dish to feel special is using an ingredient that feels a little precious, something that you don't normally reach for on a weeknight. Just that extra bit of consideration turns a tried-and-true dish into a slightly glammed-up version of itself. An excellent example of a recipe with this 'easy but special' feeling is Yewande Komolafe's honey-glazed chicken and shallots. Shallots are, of course, the fanciest onion that still lets you peel them (looking at you, pearl onions). Their pretty, soft purple color and soft allium flavor give this one-pan dinner a little glamour. I also love how they melt into soft little shells to hold the savory skillet sauce. I know I've used the word soft a lot here — it's because this dish is a gentle sigh of a meal. Featured Recipe View Recipe → Want all of The Times? Subscribe.
