Hello and welcome to Five Weeknight Dishes. Margaux Laskey here filling in for Emily this week. How are you holding up?
Everything feels a bit wonky in my world, but one bright note: It’s fall, and I’m thrilled about it. Apple cider, falling leaves, Fair Isle sweaters. And when the weather turns cooler, I want to make chili. A great big vat of it that will simmer on the stove while I go full-on autumn with Samantha Seneviratne’s pumpkin maple cornbread and Genevieve Ko’s apple pie bars in the oven. I’ll repurpose the chili in tacos and on top of baked potatoes or hot dogs later in the week. If chili is not your thing, there are four more dishes to choose from that I hope will get you into the kitchen and cooking.
Have a great week. Em will be back next Friday.
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Here are five dishes for the week:
1. Turkey Chili
There are so many great chilis on NYT Cooking, but this one from Pierre Franey’s 60-Minute Gourmet column is a big reader favorite. (5,787 ratings!) It’s fast, delicious and can be made with pretty much any ground meat. I’ll serve it with the aforementioned pumpkin maple cornbread and something green.
View this recipe.
2. Sheet-Pan Miso Chicken With Radishes and Lime
I absolutely love this one-pan dinner from Yasmin Fahr’s cookbook, “Keeping It Simple” (Hardie Grant, 2020). Radishes might seem like an unusual choice, but when hit with high heat, they soften and sweeten, making them the perfect counterpoint to salty, miso-glazed chicken. If my crew is particularly hungry, I add cubed potatoes to cook with the radishes.
View this recipe.
4. Spiced Chickpea Salad With Tahini and Pita Chips
One of my favorite lazy meals is to make a pot of rice, sauté some greens, pop open a can of chickpeas, throw it all into a bowl, then top it with sliced avocado and whatever leftovers I can find in the fridge. (My family calls it a Margaux Meal.) This vibrant warm salad from Hetty McKinnon takes it to the next level with roasted spiced chickpeas, pita chips and a lemony tahini dressing.
View this recipe.
5. Colcannon With Crispy Leeks
Forget apples, comfort me with potatoes. Colcannon is a traditional Irish dish made with mashed potatoes and greens, but this one is Melissa Clark-ified with the addition of crispy leeks. She recommends topping with some smoked salmon or a fried egg to make it a complete meal, but I think I’ll roast a few chicken sausages for a bangers and mash kind of thing.
View this recipe.
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