Recipes for Right Now

Hello and welcome to Five Weeknight Dishes. Celestially speaking, we are still in summer, but as soon as we pass Labor Day, I start thinking of roast chicken, squash and apple cakes. (This may have something to do with the fact that your hard-working NYT Cooking staff is currently preparing for Thanksgiving.) But I’m not…

Let the Flavors Do the Work

Here we are again at summer’s end, and, if ever there is a time of year to enjoy fresh produce in its glorious prime, it is now. Farmers’ markets are full of gorgeous summer fruits and vegetables — fragrant, ripe and sweet. It hasn’t been on a refrigerated truck from across the continent. Picked mere…

Dream Homes for Golfers and Wine Lovers

If your idea of a dream home includes a combination of golf, nature, quality architecture and fine wine, there are master-planned communities around the world offering the best of all four. “Some of the top golf clubs in the world also have some of the finest wine cellars,” said Greg Nathan, chief business officer of…

A Cheesy Toast to Dream About

There’s a classic early 20th-century comic strip by Winsor McCay in which, after eating a Welsh rarebit close to bedtime, characters fall into wild, vivid dreams — often horrible, always bizarre — then wake up regretting their choice of dinner. Called “Dream of the Rarebit Fiend,” I think about it every time I make myself…

Chicken! Plums! Red Onions!

Melissa Clark has a terrific new recipe in The Times this week, for a sheet-pan dinner of roast chicken, plums and red onions (above). She came up with it as a dish appropriate to Rosh Hashana, the Jewish New Year, which begins on Sept. 18, but it’s outstanding whatever your faith or lack thereof: a…