A quick weeknight stew with slow weekend vibesWe were snowed in over the weekend, like millions of others, and cooking anything quickly was very far from my mind. Instead, I loaded up my shopping list with the ingredients for chili made with dried beans, a long-burbling pork ragù, skillet chicken with harissa and dates, buttermilk waffles. I bought heavy cream, just in case, and ended up stirring it into the glaze for black and white cookies. It brought to mind something I think often about both cooking, the act, and Cooking, the app: There’s a place for recipes for rushed cooks on a busy Tuesday and for leisurely cooks on a languid Sunday, and sometimes that’s the same person, just on different days. So, now we are back on that busy Tuesday, and I’ve got great recipes for you below. You shouldn’t eat less well just because you have stuff to do. But don’t forget about that gentle weekend-cooking energy, the dog-eared cookbooks, the waffle iron that may or may not be gathering dust in its sticky pockets. (I recently took a cookbook down from the shelf and saw a forgotten Post-it marking a page; my kindergartner had seen a big, beautiful confetti cake she wanted to make, carefully used a marker to write her name on the Post-it and stuck it right there. My heart burst when I found it.) Questions? Suggestions? What are you cooking? Write to me at dearemily@nytimes.com. I love to hear from you.
1. Chicken and White Bean StewFor the nights when you wish you had that long-simmered chicken soup but need the cheater’s version instead, I give you Ali Slagle’s new stew recipe. Ali puts chicken breast to work to give you those plush strands of white meat you’ll find in the best examples of the form.
2. Ravioli With Roasted Red Pepper SauceInspired by the base flavors of jollof rice, Kiano Moju swaps out standard tomato sauce for a slightly fruitier version made with roasted red bell peppers, and finishes the ravioli with a dollop of tangy goat cheese. It’s a dinner that looks familiar but doesn’t play that way.
3. Spicy Roasted Shrimp and Broccoli RabeSometimes, it really is stunning how quickly you can have a nice homemade dinner. Melissa Clark’s shrimp with broccoli rabe roasts in 10 minutes flat. If you’re cooking for someone who won’t go for spicy shrimp or bitter rabe, omit the red pepper flakes and swap in broccolini or broccoli florets.
4. Huevos Enfrijolados (Eggs in Spicy Black Beans)You simmer and smash beans with garlic and chipotle chiles in adobo to make Rick Martínez’s recipe for this beloved egg dish, a true any-time-of-day, any-time-of-year meal. Serve with tostadas for salty crunch, and sprinkle with cheese for creamy pop.
5. Pork Schnitzel With Quick PicklesThe feeling doesn’t hit me often, but sometimes I just want to fry something, to slide a raft of shredded potatoes into a shallow pool of hot oil. When I’m in this mood, nothing can dethrone schnitzel, a perfect dinner when paired with quick pickles (as Melissa does here), or an arugula salad (as with Milanese), or shredded cabbage (as with katsu). 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 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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