One factor I miss from the pre-Covid period is consuming at associates’ properties, which I do sparingly at this level, and solely with the precautions that you just’d think about. I really like seeing what my associates resolve to make, a fascination that’s absolutely associated to the truth that I’m an expert recipe recommender. Attempting their dishes, one other pleasure, is an altogether totally different factor from consuming off the menu at a restaurant — although I miss that, too.
Final weekend, a pal made these baked eggs in cream for lunch, which I wouldn’t have thought to do, together with a inexperienced salad that had a calmly candy shallot French dressing. It was each easy and fantastic, and it made me wish to shake up my repertoire. Different associates lately made us quiche, which I by no means, ever make, however which I utterly devoured. As my editor Krysten Chambrot as soon as mentioned, “Quiche low-key guidelines.”
It’s not precisely the identical factor, however inform me the recipes you’re cooking at dearemily@nytimes.com. I’ll share a few of them subsequent week. Right here’s what I’m making, along with the weeknight dishes under: birthday cake for my youthful child (however with pink frosting and a metric ton of sprinkles), whole-grain pancakes, Bolognese sauce (Marcella Hazan’s is classic and can’t be beat, although I like this shortcut, too), black bean-chorizo stew, citrus salad, mapo tofu.
1. Red Curry Lentils With Sweet Potatoes and Spinach
Talking of suggestions: This recipe by Lidey Heuck is one thing I’ve seen individuals making on Instagram or endorsing in one of many many meals and parenting newsletters I learn. It’s scrumptious and really dal-like, however with Thai parts added. It’s additionally on the longer facet for a weeknight recipe, however I managed to place a child to mattress whereas the lentils simmered away. Or you may make it earlier within the day, then reheat it for dinner.
2. Quick-Braised Chicken With Greens
Ali Slagle’s quick technique for braised hen is cozy however nonetheless has a little bit of chunk from scorching pickled peppers and their brine. I’d eat this with crusty bread or — even higher — the olive oil-fried toast she recommends.
3. Sheet-Pan Shrimp Gratin
Eric Kim bakes this creamy, tacky gratin on a sheet pan, slightly than in a baking dish. The ensuing sprawl of the bread-crumb topping means extra you get zippy crunch in every chunk. I need this for dinner tonight.
4. Vegetarian Skillet Chili With Eggs and Cheddar
This straightforward charmer from Ali Slagle comes collectively shortly with pantry elements like canned tomatoes and beans; the eggs prepare dinner instantly within the sauce. Drag a heat, mushy corn tortilla by way of it to make an ideal chunk, or bathe it with crushed tortilla chips for just a little crunch.
