Hello and welcome to Five Weeknight Dishes. Instead of my usual introduction, I want to direct you to a letter that Sam Sifton sent out today about NYT Cooking and our values. I hope you’ll take a moment to read it.
Please take care of yourself and others. If that includes cooking, then I hope that these five recipes, which are nourishing and relatively easy to make, will help you through. I’m dearemily@nytimes.com, if you’d like to reach out to me. I read every note.
Here are five dishes for the week:
1. Braised Chicken Thighs With Greens and Olives
Chicken breasts can overcook in flash. Chicken thighs are more forgiving, making them great for distracted cooks; the braising technique in this recipe by Colu Henry is better still. Dinner will be a little brothy, like a stew, and very good with a hunk of bread.
3. Roasted Squash With Turmeric-Ginger Chickpeas
You could swap in other roasted vegetables for the squash in this recipe by Yewande Komolafe. Broccoli, cauliflower and sweet potatoes would all work. Or just increase the chickpeas and greens per serving: That makes the meal lighter, but no less delicious.
4. Sheet-Pan Roasted Fish With Sweet Peppers
This recipe from Melissa Clark is simple: Put peppers on a sheet pan and let them collapse and sweeten in the oven’s heat, then add the fish to the pan shortly before the peppers are done cooking. It’d also work well with sausages (which would need at least 10 minutes to cook), or with bone-in chicken thighs (which should go in at the same time as the peppers).
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This straightforward creamy pasta is both brightened and deepened by the addition of turmeric. Sue Li, who created the recipe, wrote that it is meant to just be thrown together and eaten out of a big bowl as you sit on the couch.
Thank you for reading. I’m dearemily@nytimes.com, and if you are having problems with your account, please contact my great colleagues at cookingcare@nytimes.com.
