1. Shrimp Creole
Vallery Lomas’s spicy shrimp Creole, a southern Louisiana classic, is the type of stew that gives you weekend depth of flavor on a weeknight timetable. Keep a close eye on the roux as it cooks — as Vallery notes in the recipe headnote, a burned roux can’t be saved.
3. Kimchi Jjigae With Ribs
Eric Kim’s mother cooked this on weeknights all the time when he was a child, and the other day he told me he’d just made a vegetarian version for breakfast, using tofu. This is the kind of stew that people always describe as “bubbling,” which of course refers to its temperature, but I think also speaks to its ferocious flavor.
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4. Pasta With Creamy Herb Sauce
Ali Slagle gives us a great way to use up sage, rosemary, thyme and oregano: Steep the herbs in cream for an easy pasta sauce. If you’re cooking for Thanksgiving, there is a decent chance you’ll have those extra herbs kicking around.
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