Five weeknight dishes, on SundayGood morning. No, you’re not seeing things: It’s Sunday, and yet you’re reading Five Weeknight Dishes, with five recipes for busy people who still want something good to eat. For years, we’ve sent this newsletter to you on Tuesday. But going forward, it’ll land in your inbox on Sunday mornings, so you can better plan your cooking for the week ahead. Melissa Clark will still write the flagship New York Times Cooking newsletter on Sundays, and that will continue to land in your inbox at 11 a.m. (Here’s where you can subscribe, if you haven’t already.) And I’ll continue to do here what I’ve always done: Personally choose five recipes for you, a mix of dishes that are easy enough to make after work or at the end of an otherwise hectic day. I hope this scheduling change makes this newsletter even more helpful. One more announcement, while I have you: We’re releasing a new cookbook! “Veg Everything” by Tanya Sichynsky, the author and host of The Veggie newsletter and videos, is arriving in September. The book collects 100 of Cooking’s best vegetarian and vegan recipes, with dishes from Ali Slagle, Hetty Lui McKinnon (who created this week’s pole position recipe — hoisin garlic noodles — below), Eric Kim, Yewande Komolafe, Melissa Clark, Andy Baraghani and many others. You do not need to be vegetarian to love this book. Pre-order your copy here. Tell me what you think about this newsletter, send recipe requests or share anything else by emailing me at dearemily@nytimes.com.
1. Hoisin Garlic NoodlesThese noodles from Hetty Lui McKinnon make a powerful case for hoisin, the glossy, savory-sweet Cantonese sauce that is often used to glaze meat. The recipe is vegetarian, but you could easily toss in shredded rotisserie chicken, if you eat meat, or add crumbled seared tofu or fried eggs for meatless heft.
2. One-Pan Roasted Fish With Cherry TomatoesThe ease of this dish! It’s really very sophisticated in its simplicity. The recipe is by Lidey Heuck, and you can throw it together for a quick dinner after work, or to put in front of friends on the weekend.
3. Skillet Chicken With White Beans and Caramelized LemonNever miss the opportunity to cook things in rendered chicken fat (a.k.a. schmaltz). Alison Roman does not. Here, she tosses white beans and kale into the hot skillet that’s already housing caramelized shallot and lemon slices.
4. Black Pepper Beef and Cabbage Stir-FryCrushed black peppercorns can deliver surprising bite. Sue Li puts them to work in this simple and superb recipe, which I love.
5. Huevos Enfrijolados (Eggs in Spicy Black Beans)This recipe from Rick Martínez, which is featured in “Veg Everything,” is an unbeatable way to have eggs for dinner. Do not skip the tostadas or tortilla chips — you want that crunch! 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, or follow me on Instagram. I’m at dearemily@nytimes.com, and 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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