Is it OK to have just cookies for dinner? Asking for a friend.
We’ve fully toggled into holiday mode here at New York Times Cooking, starting with Cookie Week, our annual baking bonanza: seven original recipes and videos to go with them; and a newsletter written by the delightful Vaughn Vreeland. Inch for inch, is there anything happier than a cookie? It’s joy forged from butter and sugar. I’m tempted to just disappear into the kitchen and bake up a storm.
Yet, as always, I have to eat a real dinner. And after a Thanksgiving weekend that included steak, French fries and multiple martinis, I’m due for a few lighter meals, like the maple-miso salmon with green beans below. Think of it as cookie-making fuel.
Ideas? Requests? Get in touch with me anytime at [email protected]. I love to hear from you.
I’m also making:
Sausage ragù; red lentil soup; white beans with chile-fried eggs.
1. Maple and Miso Sheet-Pan Salmon With Green Beans
The green beans cook in the same amount of time as the salmon in this simple recipe from Colu Henry, which comes with a maple-miso power marinade that could make anything taste good.
2. Ginger-Garlic Shrimp With Coconut Milk
I love this creamy coconut braise from Yasmin Fahr, which leans on ginger, garlic and turmeric for flavor. This is an utterly fast way to make something special.
3. Weeknight Lemon Chicken Breasts With Herbs
Do you have leftover fresh Thanksgiving herbs, like thyme, sage or rosemary? Here’s how you can use them (or use dried herbs instead). This easy recipe from Jennifer Steinhauer is a gift to the tired cook.
4. Broccoli-Walnut Pesto Pasta
There are many planets in the pestoverse (classic basil, kale, even avocado), but this broccoli-mint version from Genevieve Ko stands out for how substantial it is, making for a filling meal. Bonus: This recipe uses walnuts, which tend to be less expensive than the usual pine nuts.
5. One-Pot Rice and Beans
Maybe you don’t need a recipe for rice and beans, in which case, just think of this as a reminder that it can be the base of a satisfying dinner. (I like mine with fried eggs.) But if you want a version imbued with extra flavor and one less pot to clean, you can’t go wrong with this recipe from Ali Slagle.
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