The big moments of the holiday season are whizzing by, and next up are Noche Buena and the Feast of the Seven Fishes, both on Christmas Eve and both occasions for amazing food. We have a new Seven Fishes menu that published yesterday with recipes from the wonderful Dan Pelosi — a.k.a. GrossyPelosi of Instagram fame and the new cookbook “Let’s Eat.” (And since I won’t see you before then, here are recipes for Christmas dinner and Kwanzaa, too.)
In last week’s newsletter, I asked you to send me your favorite recipes of the year; a few of those are featured below. I’ve included a few of mine as well — as you might guess, I’m making recipes from New York Times Cooking all the time, and they’re at the heart of my kitchen repertoire. I’m a superfan of our writers and the work they do.
Happy holidays from me to you! Reach out anytime at dearemily@nytimes.com.
1. Baked Greek Shrimp With Tomatoes and Feta
This recipe comes from the great David Tanis, and it’s just one example of how he coaxes beautiful results out of the simplest mingling of ingredients. (The chef Ignacio Mattos, of the restaurant Estela in New York City, once told me he called David “the magician.”) Make this dish with canned tomatoes if the fresh ones you find look a little wan.
3. Gochugaru Salmon With Crispy Rice
Loretta, a reader who is also the parent of three kids under the age of 4 (!), wrote in to recommend this Eric Kim recipe: “Mostly, we just made the salmon, but dang it’s great, and the instructions for how to cook the salmon are so helpful.” I love this dish, too.
