I seriously contemplated transforming today’s newsletter into Five Weekday Breakfasts; such is my love of breakfast, and also in honor of our latest big recipe collection, “24 Breakfast Recipes to Make You a Morning Person.”
You’ll see, however, that I went with the status quo and picked dinner recipes, for you below. I did include one of my all-time favorite New York Times Cooking recipes: eggs Kejriwal, featured in our breakfast collection but equally good at any time of day.
Tell me what you think at dearemily@nytimes.com (and try these overnight oats if you haven’t yet). And if you actually do want to see an all-breakfast edition, drop me a line. I work for you!
1. Eggplant Adobo
Kay Chun has taken the flavor and spirit of chicken adobo — the Filipino treasure, rich with soy sauce, vinegar, garlic and, in some versions, coconut milk — and transferred it to eggplant, for an ultra-satisfying meatless winter meal. This wants to be served with rice!
3. One-Pan Roasted Fish With Cherry Tomatoes
I feel like I’m doing something nice for myself when I make this easy recipe from Lidey Heuck; it’s really pretty elegant for something I’ll eat at home on a Wednesday, possibly clad in sweatpants. While of course cherry tomatoes are best in season, even sad winter specimens will shine here.
4. Easy Burritos
Obviously burritos are great any time of year, but they really call out to me in winter, as smushy, snugly wrapped and filling as they are. Ali Slagle’s recipe distills Los Angeles-style burritos down to the basics, making them with seasoned ground beef, beans and cheese.
