1. Roasted Honey Nut Squash and Chickpeas With Hot Honey
Melissa Clark’s new squash recipe is the sheet-pan dinner of my winter dreams. It’s vegetarian, but no one is stopping you from sliding a pan full of chicken thighs into the oven at the same time if that’s your preference.
2. Chicken Stroganoff
This Brazilian-style version of beef stroganoff comes from the chef Ham El-Waylly, star of “Mystery Menu” on the NYT Cooking YouTube channel. It diverges from the Russian-American dish in ways that go beyond the use of chicken — namely, its tomato base, heavy cream (rather than sour cream) and excellent, crunchy potato stick topping. Commenters are raving already.
3. Spaghetti al Limone With Shrimp
This luxuriously creamy, ultra-lemony pasta recipe from Lidey Heuck is simple to make but fancy to eat. It’s a great use of frozen shrimp. And if you don’t eat shrimp, this dish would be just as delicious without it.
4. Tofu and Mushroom Jorim (Soy-Braised Tofu)
I love this recipe from Kay Chun, a nearly instant braise of mushrooms and tofu, which soak in the ginger-garlic sauce. It’s delicious with rice and a small heap of kimchi. It also tastes just as good cold as it does hot, which means you can make it ahead.
5. Dutch Baby
As I was writing this newsletter, a friend texted me to say that she was making this for dinner, and it struck me as a very good idea. It’s a New York Times Cooking classic by Florence Fabricant, and it works any time of day. (And if you get in touch and tell me what you’re cooking, you, too, might show up in a future newsletter!)
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.
