We’re almost at the end of the year, and I hope you’ll soon (safely!) eat something delicious with the ones you love for one of the many holidays from now through New Year’s Day. In my book, this week, of all weeks, calls for a little indulgence, a culinary glow – all things creamy, luscious, fizzy, tangy and bright.
This is my last newsletter of the year; instead, my wonderful colleagues Krysten Chambrot and Margaux Laskey will be writing to you in the coming weeks. I’ll see you in 2022! And I’m always here at [email protected] Write anytime.
1. Garlic Braised Chicken
There are well-known renditions of chicken cooked with an abundance of garlic, but Eric Kim’s only quotes cite Michelle Zauner’s memoir, “Crying in H Mart,” in the recipe header, in reference to the large tubs of peeled garlic you get. there will find supermarket chain. (Coincidentally, I’m reading that book right now and recommend it!) This easy recipe takes longer to cook than our usual weeknight dishes, but almost all of that time is unattended, and I think you might be up for it in the days leading up to Christmas. Using pre-peeled garlic, which is widely available, saves time.
2. Orzo with brown butter and butternut squash
Here’s Melissa Clark’s five-star delight, which arrives in the form of a creamy, pumpkin-strewn dish that’s reminiscent of risotto, but doesn’t ask you to stir diligently at the stove. The dollop of ricotta at the end is optional, but I’d do it.
Check out this recipe.
3. Baked Snapper With Creole Sauce
Korsha Wilson pays tribute to the classic Virgin Islands dish with fish and fungi — buttery cornmeal with okra — in this recipe adapted from Petite Pump Room in St. Thomas. It’s made with whole snapper at the restaurant, but you can also use fillets at home, cook them crispy quickly, and serve with clear Creole sauce laced with peppers, with hot sauce on the side.
4. Baked Alfredo Pasta With Broccoli Rabe And Lemon
Ali Slagle adapts Italian-American fettuccine Alfredo for the oven in this recipe, making it perfect for a group and giving you that prime moment at the table when the bubbling baking dish arrives and someone sticks a spoon in it for that first steamy gooey bite. . She also adds mozzarella and broccoli rabe to the dish, but you can use regular broccoli if you like, which makes it better for small children.
Check out this recipe.
