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Just boil, stir and eat
I keep in my head a roster of what I call “Oh, shoot!” dinner recipes. (The actual name is a bit too blue for publication here.) These are recipes that, you might guess, I trot out whenever my original dinner plans are waylaid for whatever reason. The trains stopped running. I forgot to defrost the chicken. The rice cooker will take an hour but I’m hungry. Really hungry, right now. Oh, shoot! Eric Kim’s peanut butter noodles are an exemplary “Oh, shoot!” dinner recipe — just six ingredients, maybe 20 minutes and no handiwork involved beyond boiling, straining and stirring. I love the unique, one-two umami punch of Parmesan and peanut butter, but more often than not (read: I’m out of cheese) I just skip it or sub in a little miso or nutritional yeast. Lots of readers call out adding chile crisp, shredded chicken, a sprinkling of chopped peanuts, a squeeze of lime. These are all brilliant adds, but don’t discount the extreme pleasure — relief, even — that you’ll get from eating this easy-peasy dish as is. It’s the perfect dinner for when your day or evening goes to, uh … shoot. Featured Recipe Peanut Butter Noodles
Today’s specialsRoasted fish and broccolini with tamarind and black pepper: I’m embarking on a pantry clean-out ahead of the holidays, and first up is a block of tamarind paste that time (I) forgot. A tablespoon will go into this vibrant and flexible fish dish from Yewande Komolafe; per Yewande’s note, cauliflower, brussels sprouts or hearty leafy greens such as chard, turnip or beet greens can be substituted for the broccolini. As for the rest of the tamarind paste, I’m thinking these shmaltzy chicken thighs, this butternut squash and coconut stew and this vegetarian pad Thai. Chicken cutlets: Every so often, I crave a cutlet. Lidey Heuck’s simple recipe makes superb Italian American-style chicken cutlets, ready to star in salads, sandwiches and Parms. But I might skip the Italian seasoning and instead drape my cutlets with Japanese curry (made from those trusty boxed curry bricks, of course). Baked kale rice with halloumi: This gorgeously green dish from Yotam Ottolenghi is the sort of elegant but cozy main I want for Friday date night at home — just add wine and warm lighting. But if you’d like to pair it with a protein, some crispy chicken thighs would provide a nice textural contrast to the soft, melty rice. 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 goIt’s never too early to start thinking about what to make for Thanksgiving. Heck, we start right around when the air conditioning turns on in July. But I think it’s especially helpful to start perusing recipes if you’re cooking for anyone with specific dietary needs. We have brilliant, reader-approved Thanksgiving recipes for vegan and gluten-free dishes, vegetarian mains and plenty more. (Make sure you sign up for Vaughn Vreeland’s Bake Time newsletter; I have it on good authority that he’ll share some of his favorite vegan and gluten-free dessert recipes this Saturday.)
Thanks for reading!
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