Easy Chicken Dinner Recipe Plus Coconut Rice With Shrimp and Corn – The New York Times

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These weeknight dinner solutions are reader favorites and take advantage of summer produce.

We recently published a collection of the 50 most popular recipes of the year so far on New York Times Cooking. If nothing else, I hope it reminds you to make our furikake tomato sandwiches while supplies last (and by that I mean audaciously juicy summer tomatoes), and that there are few pleasures more pure than plunging deep into a bowl of Magnolia Bakery banana pudding.
I’ve included a few recipes from that collection below, and others I want you to know about before summer ends. I’m dearemily@nytimes.com if you want to reach out. I always love to hear from you.
The peanut sauce is so dominant and delicious that you could skip marinating the chicken in this Melissa Clark recipe and still get a great dinner. A tip for parents: Slather that sauce on anything you want kids to try.
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This is relaxed summer cooking with ingredients that mingle well in the pot, courtesy of Samantha Seneviratne. I especially love the pops of sweet corn.
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Here comes Melissa Clark with your weeknight pasta upgrade.
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Commenters are loving this recipe (“a stroke of simple brilliance!”) as an inspired way to put freezer dumplings to work and take advantage of those aforementioned tomatoes. Read through those comments for a lot of ideas on how to riff on this dish from Hetty Lui McKinnon.
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A truly simple recipe to put in your back pocket, by Martha Rose Shulman. Broil the fish in the oven if you can’t grill.
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Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account.
View all recipes in your weekly plan.
Emily Weinstein is the Food and Cooking editor of The New York Times. She also writes the popular NYT Cooking newsletter Five Weeknight Dishes. More about Emily Weinstein
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