Hi and welcome to Five Weeknight Dishes. I was so delighted by all the sauce-related email I received in response to last week’s newsletter: You love your sauces, and I see you.
We’re going to dive right into the recipes this week, but just two small things before we do: I was honored to judge the semifinal round of the Piglet tournament of cookbooks over on Food52, and my verdict is up now. It mentions a recipe for roasted dill salmon from Naz Deravian’s Persian cookbook, “Bottom of the Pot,” which I’ll see if we can publish on NYT Cooking so I can share it with you. It is weeknight heaven. Also, if you love talking food, you can join the lively NYT Cooking Community on Facebook, which is a truly nice corner of the internet.
[Sign up here to receive the Five Weeknight Dishes newsletter in your inbox every Friday.]
Here are five dishes for the week:
A saucy, tangy one-pot vinegar chicken can be prepared in under an hour with ingredients you probably have on hand, such as lettuces, toast and mushrooms that are roasted until crisp. CreditJulia Gartland for The New York Times. Prop Stylist: Kristine Trevino.
1. Vinegar Chicken With Crisp Roasted Mushrooms
This recipe is a keeper: easy to make, fantastic to eat and very versatile. You could just make the chicken and serve it with thick toast and a heap of greens tossed with lemony dressing. Make those greens Little Gem lettuces if you want it all to look especially nice, and add the roasted mushrooms if it’s more of a Friday night dinner party or Sunday evening supper.
3. Sheet-Pan Roasted Fish With Sweet Peppers
Mild white fish is an ideal foil for these roasted peppers, which soften and sweeten and sort of shlump onto themselves in the oven’s heat. I’d pop a second pan into the oven with cauliflower or broccoli florets, and I’d put a pot of rice on the stove too. (Make extra rice to serve with the three-cup vegetables below.)
Frozen dumplings are a gift from the gods. They’re put to excellent use in this easy soup, which comes together in about 15 minutes and will be gone in about 2. The recipe calls for pork gyoza or potstickers, but you could easily use vegetable dumplings to make it vegetarian. Black pepper is fine if you don’t have white.
View this recipe in your weekly plan.
_____
This dish and the pasta above come from the ingenious Ali Slagle, one of our recipe developers, who has a subspecialty in taking traditional recipes with remarkable flavor and making them vegetarian, streamlining if needed to make them weeknight-doable. This recipe, a take on Taiwanese three-cup chicken, is actually vegan, and utterly flexible. Serve over rice.
View this recipe in your weekly plan.
Mea culpa: We have a correction on last week’s newsletter. I said that the Broccoli and Scallions With Thai-Style Vinaigrette was vegetarian, when in fact it contains fish sauce, which makes the dish merely pescatarian. Apologies for that! You can follow NYT Cooking on Instagram, Facebook and Pinterest, or follow me on Instagram. Have you thought about becoming a subscriber? Highly recommend it. You can find all these recipes in your weekly plan, and previous newsletters are archived here. I’m dearemily@nytimes.com, and if you have any problems with your account, email cookingcare@nytimes.com.
