Good morning! I write a lot about the fruits and vegetables of the season, but I’d like to take a minute to pay homage to what’s arguably the flower of the moment: the dahlia. They’re all over the greenmarket at the moment, in a blazing array of colors and shapes. Some are fluffy and as big as my head; some have tiny petals, with blossoms the size of my toe. And every year I look forward to them as avidly as any of autumn’s fleeting squashes, apples, concord grapes. Just not for eating.
A skillet dinner that checks all the boxesHere’s a fast, flavorful meal that comes together with just a handful of pantry and fridge standbys: coconut milk, garlic, ginger, sweet potato and scallions. Lime juice adds a bright finish; serve with hot sauce for extra kick. Good to know:
View this recipe: Fragrant coconut chicken and sweet potato More food for thoughtLet’s keep that skillet occupied with more one-pan recipes, including a fast dinner featuring your favorite frozen dumplings and a giant kitchen sink cookie. 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. And before you goWhen was the last time you had a really excellent eggplant Parm? For me, it was about two weeks ago at Sam’s on Court Street in Brooklyn. If you’re in the neighborhood, this old-school Italian American restaurant, which has been in business since 1930, is well worth a visit. (Our own Luke Fortney writes more about it here.) In the meantime, here’s Eric Kim’s slightly streamlined version in which he bakes, rather than fries, the eggplant. See you tomorrow!
Melissa Clark has been writing about food for The New York Times since 1997 and is the author of 46 cookbooks. Her latest is “The Big Book of Dinner,” coming in November. You can reach her at hellomelissa@nytimes.com. Editors: Mia Leimkuhler and Li Goldstein. Host photo by Melanie Dunea. For help with your New York Times Cooking subscription, please email cookingcare@nytimes.com. Was this email forwarded to you? You can sign up for our New York Times Cooking newsletter here.
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