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Five Weeknight Dishes
Hi and welcome to a very special episode of Five Weeknight Dishes: This is my last newsletter before I go on parental leave with my second child. (Surprise!)
But you will be in the best of hands, far better than mine. Julia Moskin, one of my colleagues in the Food department, will be writing to you every week, with her remarkable smarts and deliciously sharp prose. Julia is a home-cooking North Star of mine, thanks to her impeccable taste and low-fuss ways — and did you know she won a Pulitzer Prize for her #MeToo reporting? She did. A hero.
The five recipes below are dishes I expect I’ll have on repeat while I’m out. I’ll be back in the spring, hopefully having cracked a new code on weeknight cooking. Until then, I’ll miss writing to you every time I try a new recipe and think, with a jolt, that I’ve got to tell you about it. And, as always, I’m at dearemily@nytimes.com.
[Sign up here to receive the Five Weeknight Dishes newsletter in your inbox every Friday.]
Here are five dishes for the week:
1. Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill
This is ideal January food: The singular comfort of chicken and potatoes, brightened with lemon, dill and feta, which I’ve been stocking at home. (Put feta in salad, throw it on roasted vegetables, use it to garnish vegetable stew or bean stew, or feed it to a little kid — mine calls it “spicy cheese.”) It’s nice to marinate the chicken, but you really don’t have to if you’re pressed for time. Just season it with salt and pepper to roast, then go a little heavier on the lemon and herbs to serve.
View this recipe.
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