Sections SEARCH Skip to content Skip to site index Food Subscribe Log In Subscribe Log In Today’s Paper Advertisement Supported by Five Weeknight Dishes ByEmily Weinstein Sept. 7, 2018 [ Sign up here to receive the Five Weeknight Dishes newsletter in your inbox every Friday. The recipes are also available on NYT Cooking in the Weekly Plan in your Recipe Box. You can save your favorites there.] Hello and welcome to Five Weeknight Dishes! It’s our first official newsletter, devoted to weeknight recipes for busy people who still want something good to eat. I’m Emily Weinstein, a Food editor at The New York Times, and every Friday I’ll send you those recipes, the food I want to cook at this moment and hope you’ll want to cook, too. There are bolts of weeknight brilliance in this week’s recipes, the types of techniques or ingredients that make a dish that much more delicious or easier to prepare. In the skillet chicken, the kale, beans and lemon cook in the fat rendered from the chicken so they can absorb its deep flavor. The salmon for the farro bowl is steamed directly on top of the grains, delivering succulent fish and saving you… Read full this story
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