December 3rd 2024.
Hey there! It's Emily Weinstein from The New York Times. So, I have a bit of a dilemma... Is it completely acceptable to have cookies for dinner? I mean, I'm just asking for a friend. You see, we're in full holiday mode here at New York Times Cooking, and that means it's Cookie Week! Can you imagine anything sweeter than a week dedicated to baking? It's pure joy, all thanks to butter and sugar. I'm seriously considering disappearing into my kitchen and baking up a storm. But, as always, reality hits and I realize that I should probably have a proper dinner. After a weekend of indulging in steak, French fries, and multiple martinis, I think it's time for a few lighter meals. You know, to balance things out. That's where this maple-miso salmon with green beans comes in. Think of it as fuel for all your cookie-making endeavors.
First up, let's talk about this amazing recipe for Maple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry. It's the perfect dish for a weeknight dinner that's also impressive enough to serve to guests. The marinade is where all the flavor magic happens, with a delicious combination of salty miso paste and sweet maple syrup. And the best part? It's incredibly easy to make. While the oven is preheating, the fish soaks up all those delicious flavors, and the green beans roast to perfection in the same amount of time. Plus, if you start cooking some rice as soon as you walk in the door, you'll have dinner on the table in less than 30 minutes. Talk about a win-win situation.
Now, let's move on to another mouth-watering recipe - Ginger-Garlic Shrimp with Coconut Milk by Yasmin Fahr. This dish is a fragrant and flavorful meal that can be whipped up in just 20 minutes. The combination of fresh ingredients and bold condiments creates a delicious aroma that will lure your family and friends into the kitchen, wondering what's cooking. Inspired by Indian and Thai curries, this dish features shrimp coated in a mixture of ginger, garlic, and turmeric, then seared and braised in a blend of coconut milk and soy sauce. And let's not forget about the addition of spinach for some extra green goodness. But feel free to use your favorite quick-cooking greens, like bok choy or kale. You can even switch out the shrimp for scallops or white fish if you prefer. And don't forget to serve it with rice, rice vermicelli noodles, or naan to soak up all that flavorful liquid.
Last but certainly not least, we have Jennifer Steinhauer's Weeknight Lemon Chicken Breasts with Herbs. Now, I know boneless, skinless chicken breasts have a bit of a bad reputation for being dry, but this recipe is here to change that. The key is to marinate the chicken in a generous amount of olive oil, white wine, and lemon, which not only adds flavor but also tenderizes the meat. And when it's time to cook, the marinade becomes a delicious pan sauce. You can use fresh herbs in the summer, but dried herbs work just as well in the winter. It's an easy and delicious meal that's perfect for those busy weeknights.
So there you have it, three delectable recipes to add to your weeknight dinner rotation. Whether you're in the mood for salmon, shrimp, or chicken, these dishes have got you covered. Happy cooking!
Having just cookies for dinner... is that acceptable? I'm asking for a friend. The holiday spirit has fully taken over at New York Times Cooking, with our annual Cookie Week in full swing. Is there anything more delightful than a cookie? It's a burst of happiness that comes from a simple combination of butter and sugar. I'm almost tempted to disappear into the kitchen and bake all day long.
But as always, I have to remember to eat a proper dinner. After indulging in steak, French fries, and multiple martinis over Thanksgiving weekend, I'm in need of some lighter meals. That's where the maple-miso salmon with green beans comes in. It's the perfect fuel for all the cookie-making ahead.
First up on the menu is Colu Henry's Maple and Miso Sheet-Pan Salmon with Green Beans. This dish is not only impressive enough for entertaining, but it's also incredibly simple to make. The marinade, made from a combination of miso paste, maple syrup, rice wine vinegar, soy sauce, and garlic, adds a flavor-packed punch to the salmon. While the fish soaks up the marinade, the green beans roast in the oven. Serve it with some rice and dinner is on the table in just 20 minutes!
Next, we have Yasmin Fahr's Ginger-Garlic Shrimp with Coconut Milk. This creamy coconut braise is the perfect blend of Indian and Thai flavors. The shrimp are coated in a mixture of ginger, garlic, and turmeric before being seared and braised in a combination of coconut milk and soy sauce. Top it off with some spinach, chilies, scallions, and cilantro for a vibrant and flavorful meal. Serve it with rice, rice vermicelli noodles, or naan to soak up all the delicious sauce.
And for a quick and easy weeknight dinner, try Jennifer Steinhauer's Weeknight Lemon Chicken Breasts with Herbs. The chicken is marinated in a mixture of olive oil, white wine, and lemon, which not only adds flavor but also keeps the chicken tender and juicy. Once cooked, the marinade becomes a simple yet tasty pan sauce. Use fresh herbs in the summer, or dried herbs in the winter, for a burst of flavor in every bite.
So, while having just cookies for dinner may not be the most nutritious option, it's totally acceptable to indulge in some holiday baking. Just make sure to balance it out with some delicious and healthy meals, like these three easy and flavorful recipes. Happy Cookie Week!
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