123movies: Five Weeknight Dishes: The Recipe I Want to Make Right Now

October 29, 2021

The Recipe I Want to Make Right Now

By Emily Weinstein

I received so many emails in response to last week's newsletter about apples, and what to do if you end up with a quantity that could be described as unreasonable — though let's agree it's a good problem to have. You like to fry them, grate them into oatmeal, cook them with bacon and brussels sprouts, make free-form tarts with store-bought dough, bake them into crisps served steaming hot. The best reply, though, came from Yewande Komolafe, a writer on our team who told me she brought home "a very full bushel" from apple picking and then spent three days making her apple jelly.

A very full bushel. Three days.

This week, I've got five delicious, apple-free recipes for you. But first, I want to be sure you saw Melissa Clark's column about cooking with her Instant Pot, and what she's learned in the five years since she started using it. Lots of wisdom, plus new recipes for pork stew with olives, tomato-braised chickpeas and rice pudding. (More Instant Pot recipes from Melissa are here.) As always, I'm dearemily@nytimes.com. Reach out anytime.

Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

1. Coconut Curry Fish

I want to make this for dinner tonight: Millie Peartree's version of curry fish, which combines Jamaican curry powder, coconut milk, ginger and sweet bell peppers for a fast and warming stew. I'd spike mine with fresh hot pepper, but you could make it mild.

View this recipe.

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

2. Sheet-Pan Gnocchi With Mushrooms and Spinach

I can't get enough of Ali Slagle's gnocchi recipes. (Or really any gnocchi, period. Try searing or roasting them until they're crisp, tossed in olive oil and seasoned with salt.) Ali's latest is a one-pan meal with steakhouse vibes, only it's steakless: Mushrooms, spinach and creamy horseradish-mustard sauce tangle with the gnocchi, which stand in for roasted potatoes.

View this recipe.

Julia Gartland for The New York Times. (Photography and Styling)

3. Sheet-Pan Chicken With Jammy Tomatoes and Pancetta

Just a completely delicious recipe from Melissa Clark, our queen of completely delicious recipes. This one has a five-star rating and uses cherry tomatoes, which collapse, condense and sweeten in the oven. Skip the pancetta if you like.

View this recipe.

Sang An for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

4. Beans and Greens Stew With Doenjang

This new Eric Kim recipe is easy to make: a fast stew of lightly crushed white beans and chard, made infinitely more delicious with the addition of deonjang, a fermented soybean paste that delivers remarkable depth.

View this recipe.

David Malosh for The New York Times. Food Stylist: Simon Andrews.

5. Nashville-Style Hot Tofu Sliders

These sliders from Kay Chun are inspired by Nashville hot chicken, the storied, scathingly hot fried chicken. (Here's a recipe adapted from the chef Rodney Frazer, of the beloved Brooklyn restaurant Peaches HotHouse.) Kay found a genius way to bring that flavor to tofu, which she serves on buns — a nod to the practice of serving the chicken with sliced white bread to help cut the heat.

View this recipe.

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