Shrimp peperonata, chicken with spicy corn and Sam Sifton steakI love writing to you each week about the doable yet delicious recipes that I make at home. But every once in a while I want to tell you about a dish or technique that falls beyond the weeknight cooking zone — usually because it takes too long to make or calls for a pricey ingredient that you’d save for a special occasion, or at least for a time when you’re able to sit back and savor it. Right now, that technique is one that my old boss and friend Sam Sifton, the founding editor of New York Times Cooking and now the host of The Morning, wrote about: reverse-searing steak, which has you gently cook a good piece of meat in the oven, then ship it over to a scorching hot grill to rapidly build a dark brown crust. This is not a new method, as Sam writes: “But no matter how many times I do it myself, it feels new. I think that’s because reverse-searing is not a recipe so much as it is a counseling session, one that replaces the anxiety of cooking an expensive cut of meat with the thrill of experiencing the delicious.” Here’s the full article, and the recipe. But it’s not all seared rib-eye over here, of course! I also have five truly excellent weeknight recipes for you below, including a new shrimp dish from Sheela Prakash that I’m excited to try. Have ideas? Requests? Email me at dearemily@nytimes.com. I love to hear from you. I’m also making:Stir-fried salt and pepper dumplings; easy buttermilk peach cobbler; overnight oats.
1. Shrimp PeperonataIn this new recipe, Sheela Prakash turns a glorious Southern Italian side dish, made with bell peppers and onion, into a sauce for seared shrimp. This is quick, clever cooking with real verve and tang.
2. Sheet-Pan Chicken Thighs With Spicy CornThis is one of the great Melissa Clark summer dinners, and it’s easier to make than it may seem: Chicken marinates in a mixture of mayo and pickled jalapeño brine, then gets roasted with sweet corn kernels and chopped pickled jalapeños. Lime, scallion and fresh jalapeño finish it off.
3. Korean BBQ-Style MeatballsThis Kay Chun recipe is another old favorite of mine: She funnels the sweet-savory power of Korean barbecue into beefy meatballs. I like to serve them with rice and kimchi.
4. Tofu and BroccoliSimple touches make this recipe from Sue Li extra delicious, with crisp tofu and broccoli that retains its fresh crunch. This, too, is perfect with a steaming bowl of white rice.
5. Ravioli With Roasted Red Pepper SauceThis outstanding recipe from Kiano Moju, inspired by the flavors of jollof rice, features a sauce made with jarred roasted red peppers, tomato paste, garlic and habanero pepper. The goat cheese pops as a final touch. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. 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 at 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.
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