By Emily Weinstein, The New York Times My goal for Five Weeknight Dishes is always to keep cooking simple: You need to be able to pull off these recipes after a busy day, especially if you’ve got kids at home, clanging around. But this time of year is really about keeping it simple: Summer and simplicity go hand in glove.
Five Dishes To Cook This Week
The New York Times News Service Syndicate, Denver Post: Living
Mon, 07/13/2020 - 8:00am
Topics: emily weinstein five weeknight dishes salmon with crushed blackberries seaweed sean sherman pacific northwest indigenous coarse fresh related articles cooking pat transfer cherry tomato caesar salad melissa clark if parmesan black spread baked mustard-herb chicken legs gary danko salt dijon gently quick white bean celery ragout alexa weibel chez panisse crème pesto cooked combine eggplant zucchini pasta with feta dill kay chun add reserve i in the new york times black yield time ingredients preparation heat divide worcestershire serve kosher pepper tablespoons season cups cup breadcrumbs bread chopped cheese tomatoes coat pound top plate large ounces couscous lettuce leaves cut teaspoon stock bowl taste water vegetable tender small pot bowls parsley good sauce preferably lemon needed vegetables teaspoons stems fraîche hot meal place batches golden halved tarragon chef carefully beach beans pearl warm angle paper
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