Good morning! Today we have for you:
A pantry pasta with a pickled pepper punchHere’s the thing about creating a recipe for a pantry pasta — my pantry is not your pantry. My exuberantly overstuffed cabinets and groaning refrigerator shelves (um, in the two refrigerators I have in my house) might be nothing like yours. Maybe you’re a minimalist. Maybe you don’t even like (or can’t eat) garlic. Apart from the pasta, the olive oil and the salt, everything else is a crapshoot of preference, happenstance and my inability to throw away any unexpired condiments. So when I call my pasta with miso, Parmesan and pickled peppers a pantry pasta, I’ll admit I’m being a little presumptuous. You might need to run to the store. But it’s worth it: Once you’ve gathered the ingredients, this is the kind of recipe you’ll make again and again. It’s got a silky-salty cacio e pepe vibe but with a funky-spicy twist from the miso and pepperoncini. And since it comes together in 20 minutes, it’s just the recipe to reach for when you’re hungry and tired, which for me is most weeknights by about 7 p.m. Featured Recipe Pasta With Miso, Parmesan and Pickled PeppersMore food for thoughtShrimp and bacon burritas: No, that’s not a typo. A burrita is a seafood-filled specialty of Puerto Vallarta, Mexico, and in this case it is packed with shrimp and bacon and dressed with serrano chile mayonnaise. Brought to us by Paola Briseño-González, it’s smoky and hearty, crunchy from shredded lettuce and cheesy from a melty sprinkle of mild Monterey Jack. Sheet-pan lemon turmeric chicken: Broiling boneless chicken is a terrific way to sear it quickly and deeply, so the insides stay juicy but the edges get a little singed. In this colorful sheet-pan meal, Zaynab Issa uses the broiler to cook chicken thighs that have been marinated in a zesty, turmeric-spiked yogurt alongside cherry tomatoes and thinly sliced onions. She serves it all with soft pita and more yogurt (or hummus) for an easy, tangy meal to brighten any chilly evening. Butternut squash soup: Yewande Komolafe’s supremely autumnal purée is creamy and warming, lightly seasoned with nutmeg and cinnamon and fortified with fresh ginger, garlic and onions. I advise whipping up a double batch and stashing some in the freezer, at the ready to rescue you on the bleakest, coldest nights of winter. Apple cake: For dessert, Yossy Arefi’s simple, fruit-filled treat has an optional cinnamon-y cream cheese topping that makes it a little fancy. Or skip it for a more rustic and less sugary snack. I love warming up leftovers in the toaster oven for breakfast with my tea. Turkey Day Tracker
This golden-topped holiday classic is based on Eric Kim’s mother’s favorite Thanksgiving dish, “an excuse to have dessert for dinner,” he says in the accompanying video. Eric kept the soul of the dish intact while tweaking the details, adding bay leaves to the cream, toasting and salting the pecans and cutting the jumbo marshmallows in half to dial back the sweetness. Bookmark the recipe because Thanksgiving is nigh!
Watch Eric make his sweet potato casserole →That’s all for now. If you need any technical assistance, the smart people at cookingcare@nytimes.com are there just to help you out. And I’m at hellomelissa@nytimes.com if you want to say hi. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
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