Mac and cheese and chicken and croutons
Hello! Mia again, stepping in for Emily. As I write this, the Crayola-yellow leaves of the honey locust tree outside my window are waving to me, and I’m wearing a squishy wool cardigan. I take back everything I said last week about not being happy for fall. Speaking of happy things: Genevieve Ko stars in a new episode of Cooking 101, sharing her recipe for creamy mac and cheese with buttered crumbs. “Over decades of cooking endless varieties, I’ve landed on this version, which combines an extra-silky sauce with a crisp, buttery top — without the extra step of baking,” she writes. “This mac and cheese feels alive the way a crashing wave does, each mouthful crackly and silky as the crunch of toasted crumbs slides into the riptide of cheese sauce.” You can watch her make it here, and find the recipe below. But wait, there’s more! I also have for you a weeknight chicken dinner that evokes the famous roast chicken from a beloved San Francisco restaurant and a five-star salmon dish with over 20,000 reviews. And last but not least, there’s a lemony kale salad that’s a wonderful light meal on its own or a great last-minute side for a special dinner (a Happy Thanksgiving to all my fellow Canadians, on that note).
1. Oregano-Garlic Chicken With Big CroutonsWith its garlicky vinaigrette, plump golden raisins and big, bodacious croutons, this Christian Reynoso recipe reminds me of the roast chicken served at the beloved Zuni Café in San Francisco, and I mean that as the highest compliment. Pile this on top of frilly salad greens to really capture those Zuni chicken vibes.
2. Coconut-Miso Salmon CurryWith five stars and nearly 21,000 reviews, this recipe needs little more marketing than the comments section. “I’ve made this dish at least 10 times for my family and it’s a hit each time,” says Instant staple, a reader. And from another reader, Chris: “This recipe is absolutely delicious. The fish turned out so moist! I also added a pat of butter because butter makes everything better.” (Chris: Agreed.)
3. Meatballs With Any MeatThis Melissa Clark recipe isn’t so much a recipe as it is a ratio to memorize (or scribble down on a piece of paper and stick to your fridge). Any kind of ground meat will do here — even fish! — and the spices and seasonings are up to you. Watch a very satisfying video of these meatballs being made here.
4. Creamy Mac and Cheese With Buttered Crumbs“I’m not saying this is my one-and-only favorite mac and cheese,” Genevieve writes, “but it is my favorite creamy-crunchy version that’s also fun to cook.” Creamy-crunchy that’s fun to cook? Works for me.
5. Lemon-Garlic Kale SaladOn its own, this perfect recipe from Julia Moskin is a nice light dinner (especially when you’re feeling the need for a leafy green reset after traveling or too many delivery meals). But you could certainly add shredded rotisserie chicken or some halved soft-boiled eggs to give it some heft. Definitely keep this recipe in mind for those “Could you bring a salad?” moments. 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. Thanks for reading and cooking with me. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest. Previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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