This week’s newsletter was inspired by a craving that struck like a lightning bolt. It was Sunday evening, and I had to have stuffed shells. It was too late for me to get to the store, buy the ingredients and make them myself. I texted people who I thought might know where to get it locally. I dove deep on delivery apps. There were no stuffed shells anywhere. (An outrage.)
Cravings are complex and highly personal, born of both nature and nurture, driven by neurons and doused with dopamine. The dishes below are a few of mine (and desserts constitute their own category in my cravings universe: ice cream, brownies, chocolate cake and pudding). I really want to hear yours. Send them to dearemily@nytimes.com.
1. Stuffed Shells
You can easily make this on a weeknight if you take Ali Slagle’s suggestion to use jarred marinara sauce (rather than a homemade version) for her cheesy, gooey, oozing and frankly irresistible stuffed shells. This dish can be made ahead, if you like: Assemble earlier in the day and then bake when you’re ready.
2. Roasted Chicken With Crispy Mushrooms
When the weather gets a little colder, my thoughts drift toward roast chicken in its many forms. This satisfying new recipe from Melissa Clark combines chicken thighs with mushrooms and onion, all of which are roasted until golden brown.
3. Soy-Braised Tofu With Bok Choy
I routinely crave the combination of soy sauce, ginger and garlic. I also love well-seared firm tofu, with its crisp exterior and tender bite. This absolutely delicious and easy Hetty McKinnon recipe delivers both all at once. This is perfect with freshly cooked rice.
4. Sheet-Pan Crispy Pork Schnitzel
Breaded and fried cutlets cut across a broad swath of cuisines, and I like all of the iterations. Kay Chun smartly adds mayo to the breading here, which helps it crisp and brown, and she bakes the cutlets in the oven for greater efficiency and less mess.
5. Breakfast Burritos
I could eat eggs every day (and go through long stretches in which I do). I especially like them layered with beans, cheese and avocado, and rolled into a tortilla for a taco, burrito or quesadilla. Yewande Komolafe’s recipe hits all the right notes. Season with hot sauce and eat at any time of day.
