A fast, French-y chicken dinnerWhat do you cook when you decide to do something nice for yourself for dinner, something a little fancy — or that just feels a little fancy? I know what I’ll be making next time: our new recipe for chicken au poivre, a steakless version of the irresistibly peppery classic. Serve it with egg noodles, a green salad and a bottle of red wine. Be good to yourself! You’re worth it! Another option for something special, this one crunchy and golden brown: fried chicken, specifically Sohla El-Waylly’s new recipe, part of her Thanksgiving feast along with salted butterflake rolls, sour cream and onion mashed potatoes and pumpkin pecan sheet cake. (Watch a video of Sohla making it all.) I wouldn’t fry this chicken on a weeknight, but it’s certainly a way to treat yourself right. Pair with Champagne. For a steady stream of fast dinners, you should sign up for Dinner Tonight! It’s our newsletter that answers that eternal question — What’s for dinner? — with one quick and easy recipe in your inbox every Monday through Thursday at 4:30 p.m. EST. Have feedback? Suggestions? Thanksgiving questions or requests? (This is my favorite way to roast a turkey, F.Y.I.) Email me anytime at dearemily@nytimes.com. I’m also making:Crispy Parmesan roast chicken with lemon; roasted potatoes; spinach salad with lemon and mint; devil’s food white-out cake.
1. Chicken au PoivreSteak au poivre: swoon. I love this velvety and fragrant French staple, and I love Kay Chun for giving us a version that uses chicken thighs (more affordable, lower stakes, easier to get right).
2. Soy Sauce Noodles With Cabbage and Fried EggsHetty Lui McKinnon’s version of this deeply savory Cantonese staple is served for brunch at dim sum, but by adding hearty cabbage and a fried egg she’s turned it into dinner.
3. One-Pan Shrimp Scampi With Crispy GnocchiGarlicky, buttery scampi sauce meets crispy, chewy gnocchi — a primo pairing that just makes sense, courtesy of Melissa Clark.
4. Bean and Cheese BurritosThis hand-held dinner from Kay is easy to make using canned refried beans, and perfect for kids with its oozing cheese.
5. Sheet-Pan Sausages and Brussels Sprouts With Honey MustardSpeaking of kids, I’ll make this Ali Slagle recipe for mine, but with broccoli instead of brussels sprouts because I’m a realist. But this is a dinner for all ages, and the addition of honey mustard is what makes it an amazing one. Thanks for reading and cooking. 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 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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