Are you feeling saucy and creamy or bold and bright?I have been absorbed in holiday baking and menu planning lately, so much so that I had to do a little reset and check in with myself to figure out what to make for dinner in the days ahead. Was I feeling beefy or fishy? Rich or light? (The answer, unhelpfully, was all of the above.) So, how about you? Are you feeling saucy and creamy? Bold and bright? Maybe subtle and a little soft? If you’ve answered yes to any of the above, I have superb recipes for you below. And just a reminder that latkes can, in fact, be dinner, especially with smoked salmon and sour cream. Our classic latke recipe cannot be beat, but this new version with pickles is very intriguing. If you’re still looking for the perfect present for the home cooks (or home-cooking curious) in your life, I have a suggestion: a gift subscription to New York Times Cooking. It’s not much more than the price of a new cookbook, and it comes with more than 24,000 recipes rated by fellow users, along with the best comments section on the internet. Requests? Need some holiday cooking advice? Email me at dearemily@nytimes.com. I reply to as many notes as I can! I’m also makingJewish American pot roast; the Marrow’s ginger stout cake.
1. Chicken FlorentineThis is a dish that can present a few different ways. Have it for dinner on a Wednesday and it’s all creamy comfort, like nestling under a (very nice) blanket. Serve it to guests with roasted potatoes, and it’s showtime. The recipe is by Dan Pelosi, and it’s excellent no matter how you do it.
2. Sausage and Barley Soup With GreensThis Yossy Arefi recipe takes slightly longer to cook (most of the good soups do), but you can still have dinner on the table in less than an hour, made in one pot — and that dinner is great. Sausage is one of those heroic weeknight ingredients that instantly delivers amazing flavor.
3. Kerala-Style Vegetable KormaI had this dish by Zainab Shah at a friend’s house recently, and I was reminded of just how smart and delicious it is — and considerate of your time, too. The ingredients list calls for frozen vegetables, canned coconut milk and cashew butter (instead of asking you to make cashew paste).
4. Ginger-Scallion Steamed FishAli Slagle adapted this recipe from the New York chef Connie Chung, and it produces simple, light and silky salmon (or any other firm fish you like). White rice and broccoli complete the meal, though Ali also suggests trying it over salad greens or tossed with ramen noodles.
5. Plantains With Jammy Tomatoes and EggsYellow plantains simmer to tenderness in this recipe from Yewande Komolafe, which boasts a vivid tomato-pepper sauce. It’s the perfect any-time-of-day dish, and you can make it vegan by swapping out the eggs for medium-firm or soft tofu. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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