Hi! I’m Emily, here with Five Weeknight Dishes, though today it’s more like Five Weeknight Dishes and a Bonus Make-Ahead. On Sunday evening, facing down a busy week, I decided to catch up on podcasts and make a batch of chili (have you ever made this amazing recipe by Julia Moskin?), something to have in the fridge for when we get home from work, a little disheveled and very hungry. It was a little gift I gave my future self, like making the bed in the morning or buying more coffee before we run out.
But maybe cooking ahead just isn’t your thing? (Frankly it isn’t usually mine.) I’ve got your recipes below, fast and loose and full of flavor. Have ideas? Feedback? Podcast recommendations? Odes to chilis you’ve loved before? I’m at dearemily@nytimes.com.
Here are five dishes for the week:
So many stir-fries call for a long list of ingredients to peel and chop — delicious, yes, but not always want you want to get involved with. That’s not what’s happening in this recipe, which keeps the ingredient list brief and delivers enormous flavor. Serve with rice and steamed broccoli or sautéed string beans.
3. Cumin Steak With Kale, Fennel and Feta Salad
Juicy steak, hearty kale, crunchy fennel, tangy feta, sweet raisins: You don’t need more than this, though roasted potatoes (or sweet potatoes) would do well alongside. I love raisins, but I know you might not, so those are purely optional.
