You Deserve This Pasta

By Emily Weinstein

Hello and welcome to Five Weeknight Dishes. It’s been quite a week. What else can I say? Tell me what you’ve been cooking, and how you’re feeling today, at [email protected]

One bit of business: Thanksgiving is coming, believe it or not, and we have a great virtual event happening on Tuesday, Nov. 10, at 6 p.m. Eastern time. Sam Sifton, Melissa Clark, Priya Krishna and Vaughn Vreeland will talk about how to cook Thanksgiving in a pandemic, and the chef Tanya Holland, of Brown Sugar Kitchen in Oakland, Calif., will do some cooking. R.S.V.P. here.

Here are five dishes for the week:

1. Mushroom Ragù Pasta

Is this dish a little over the top for a Wednesday? It is. Do I believe you deserve it this week? I do. Alexa Weibel’s recipe is deeply flavorful and generous with the heavy cream, and it isn’t hard to make. If you don’t have or want to purchase port or marsala, dry red wine would be a fine substitute. Drink it with dinner.

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2. Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill

I felt I had to give you a roast chicken recipe at this moment in the news cycle. This one by Lidey Heuck is easy to make and so very good, with its dose of bright lemon and tangy feta. Set up the chicken in the marinade before the day begins, and you’ll be in good shape by the time it ends.

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3. Zibdiyit Gambari (Spicy Shrimp and Tomato Stew)

This utterly delicious Gazan recipe comes from Yasmin Khan’s Palestinian cookbook, “Zaitoun,” a tomato stew suffused with jalapeño and spiced with cumin and caraway. The shrimp cook quickly in the sauce, emerging plump and juicy.

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4. Beef Short Rib Rice Bowls

This recipe by Sue Li, inspired by galbi, is another one that you could start before the day gets going by marinating the beef in a spiced soy-ginger sauce. (If that’s not you, then just marinate for 5 minutes before you begin cooking.) The thinly sliced meat is simply seared after that, delivering excellent flavor with little effort.

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5. Tomato and White Bean Soup With Lots of Garlic

To be served with grilled cheese.

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Thanks as always for reading. There are more than 20,000 recipes for you on NYT Cooking — if only you’d become a subscriber. Just try it! Follow NYT Cooking on Instagram, Facebook and Pinterest, or follow me on Instagram. Previous newsletters are archived here. If you have any problems with your account, email my great colleagues at [email protected].

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