Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat [A Cookbook]

(Hardback)

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Take the stress out of weeknight cooking with 100 easy, quick, and flavorful recipes from NYT Cooking's beloved contributors-plus helpful tips and substitutions from real subscribers. In her newsletter, "Five Weeknight Dishes," Emily Weinstein, the editor in chief of Cooking and Food at The New York Times, sets you up every week with easy, quick meals. In Easy Weeknight Dinners, Weinstein has curated 100 of her favorite recipes from many beloved contributors like Melissa Clark, Ali Slagle, Eric Kim, and more. All of the recipes are straightforward, and many need only 30 minutes or less to make. Each recipe has been vetted by some of the more than 1 million subscribers to the NYT Cooking app. Keeping speed and ease in mind, recipes are organized by main ingredient, like chicken or noodles, and length of cooking time, from unbelievably quick to just under an hour. An extra index includes recipes organized by different categories like meals that can be scaled down for a solo dinner and ones that use minimum effort for maximum magic. Recipes include some of the most helpful comments from subscribers-for example, telling you how to make the White Chicken Chili vegetarian, and that you should double the sauce for San Francisco-Style Vietnamese American Garlic Noodles because no one can get enough of it. Whip up the Silken Tofu with Spicy Soy Dressing in just five minutes and choose from an array of sheet-pan recipes like Sheet-Pan Feta with Chickpeas and Tomatoes or Sheet-Pan Miso-Honey Chicken and Asparagus that will make clean-up a breeze. You don't need to settle for boring, frozen, or sad meals. Your answer is right here with photos for every recipe, suggestions for what to make depending on the situation, and recipe lengths ranging from five minutes to an hour, Easy Weeknight Dinners will help quickly answer the dreaded question of "what are we having for dinner tonight"

Author Bio

Emily Weinstein is the editor in chief of New York Times Cooking and Food. She started at The New York Times in 2007 as a web producer, working on Dining, Home and the Arts sections, and was one of the multimedia producers on their Emmy Award-winning series "1 in 8 Million." In 2012 she became a senior staff editor on the Food desk, where she played a pivotal role in the launch of the Cooking subscription. She writes the beloved newsletter, "Five Weeknight Dishes" for The Times. New York Times Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world's best recipes, while also helping them become better, more competent cooks.