Good morning! Today we have for you:
Time to rest, reset and eat noodlesWe have before us a narrow yet critical window of opportunity — after the last of the Thanksgiving bird has been sandwiched or simmered into stock, but before the next holiday cooking frenzy revs up — to reset, exhale and focus on the basics. So let’s take this moment to pull on our sweats, binge a couple of shows and cook up a nice, big bowl of noodles to slurp on the couch. I’m starting with Hetty Lui McKinnon’s bold and sassy hoisin garlic noodles. She nails this one by frying the slippery, springy noodles in a mix of hoisin and soy sauce so they crisp up ever so slightly, picking up a smoky-sweet bloom from seared garlic and scallions. Speedy and streamlined, it’s the kind of dish that you can round out with whatever you have on hand — tofu, eggs, vegetables or even that last bit of leftover turkey. Featured Recipe Hoisin Garlic NoodlesMore food for thoughtSmashed beef kebab with cucumber yogurt: Speaking of Thanksgiving leftovers: If you still have any roasted sweet potatoes (or feel like making a fresh batch), use them as a soft, velvety bed for Zaynab Issa’s tangy, meaty skillet kebab. The inspiration came from a recipe note from a reader named Bryan, who also saved some of the minty yogurt sauce to dress a salad. Thank you, Bryan; that’s all just brilliant. Baked eggs with beans and greens: Colu Henry’s skillet dish features a chickpea- and sausage-spiked tomato sauce filled with greens and runny-yolked eggs; think of it as a heartier take on shakshuka or eggs in purgatory. Serve it for a substantial breakfast-for-dinner, or save it for a rib-sticking brunch this weekend. Butternut squash soup potpie: I had to read the recipe title a few times before Hetty’s genius clicked. This is a soupier, meatless take on a creamy chicken potpie, and features butternut squash, white beans and plenty of sweet green peas crowned with a golden lid of baked, buttery puff pastry. Festive, fun and very colorful, this would make an easy party dish if you’re having friends over later in the month. Honey-glazed chicken and shallots: Here’s another weeknight winner, this one with chicken. Yewande Komolafe’s glossy skillet meal is tangy from sherry vinegar and lime juice, and sweetened with honey and caramelized shallots. Serve it with some good bread to catch all the fragrant, schmaltzy drippings. Oat milk chocolate pudding: Instant-gratification seekers will love Ali Slagle’s fudgy, creamy pudding, a dessert doable in 15 minutes flat. And note that if you have another nondairy milk on hand (almond, cashew, coconut), or even regular milk, it will work just as well. It’s a flexible recipe that you’ll want to make again and again. That’s all for now. For technical help, reach out to cookingcare@nytimes.com, 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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