Last night while eating dinner, I looked out the window and it was — gloriously — still light out at 5:52 pm. Next week, when the clocks turn, we'll no doubt complain over the hour of sleep we're losing (I know us), so today, I'll take a moment to feel grateful for this shift while digging into a bowl of Christine's Creamy Salmon Pasta. Salmon with fettuccine might sound kinda weird, but don't knock it — the light lemony Dijon sauce is perfect.
If our top-rated Chicken Parm Meatballs are not already part of your rotation, that is honestly wild. They're perfect for a weeknight: They cook in (jarred!) tomato sauce directly in the skillet, and make a great topper for basically any carb: pasta, polenta, garlic bread. Before we officially part ways with soup season, I'm giving Kelli's Easy Dumpling Soup a go; the sesame broth-laced broth makes frozen potstickers feel fancy.
Next up is a real fave: Rachel's Arayes (Lebanese Stuffed Pita). When I say these are more delicious than a cheeseburger, I mean it. (Make sure you find pocketed pita bread for this — it's essential!) By the end of the week, I'll likely want to phone in cooking and order takeout, so instead I'll re-create something supremely lazy: Pork Fried Rice. And brace myself for losing a little shut-eye. |
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| —Lindsay
Editor-in-Chief, The Kitchn |
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Ease is always the priority. I aim for recipes that rely on familiar ingredients I already have in my pantry and drawers, and don't require too much hands-on cooking time. (Fortunately, you'll find a lot of these on The Kitchn!) Novelty is important. Cooking dinner night after night can be relentless — I gotta feel excited by what's on my plate, whether it's a new flavor, ingredient combination, or simple technique to save some time. I eat pretty much everything. I change up my proteins throughout the week with chicken, seafood, beef, and pork making frequent appearances. And there's always room for pasta! That said, I'm not in my spicy era. I have two little boys — 3 and a half years old and 10 months — so my picks will mostly be recipes that shy away from too much heat. |
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