I missed you, potatoes
Hello! Mia here, hopping in for Emily today. Is everyone out there super jazzed for fall, ready to trade long, warm days for long, cold nights? Good, me neither. Though — and don’t tell summer — I am a little happy that autumn has arrived. As much as I love summer’s tomatoes and peppers and eggplants, I can’t resist the generous charms of cold-season squashes, heavy cabbages and apples so crisp you can hear them from the next room. I made these loaded sweet potatoes the other night and whispered “I missed you” to my potato, a very normal thing to do. So today’s selection of recipes is a toe-dip into fall — a collection of five fast, simple dinners to ease us into the season. (And if you’re feeling more inclined to dive into spooky season, here’s a collection of extremely fall recipes.)
1. Chicken and White Bean StewThe first time you make this five-star Ali Slagle recipe, make it as written, so you can experience it in its gentle, soothing simplicity. Then, on subsequent passes, have fun with it: Skip the rosemary and add in some chopped ginger to sauté with the onion; swap in silky Swiss chard for the kale; use canned lentils instead of white beans. I can vouch for all these iterations.
2. Red Curry NoodlesSummer is for cold noodles; fall is for hot noodles. More specifically, fall is for hot noodles that come together really quickly with only a few ingredients, because fall is busy. In this new Hetty Lui McKinnon dish, red curry paste does the heavy lifting, bringing big flavor to shelf-stable or frozen udon noodles and some handfuls of baby spinach.
3. Sheet-Pan Salmon and Broccoli With Sesame and GingerAfter ignoring my oven all summer, it’s finally time (read: the daily highs are below 78 degrees) to put it to work. Salmon fillets get a quick stint in the oven with some broccoli florets and a soy-honey-sesame glaze; you get a healthy, protein-and-veg-in-one dinner. Serve it with — all together now — rice.
4. Spicy Peanut and Pumpkin SoupTo cook a Yewande Komolafe recipe is to love that Yewande Komolafe recipe; her fish and lentils with sauce rof and these suya-spiced chicken meatballs are on heavy rotation in my home. This ocher soup, which boosts a whole 14-ounce can of pumpkin purée with peanut butter, chile and ginger, is exactly the sort of wholesome, reviving dinner I want for a chilly gray evening.
5. Roasted Vegetable BurritosThis dependable Kay Chun recipe is what to make for dinner when you get to Thursday and all that’s left in the crisper is half a head of iceberg lettuce, a neglected package of mushrooms and one lone sweet potato rolling around. I’m sure I don’t need to tell you, but make extra so you have a really nice burrito lunch (or breakfast!) the next day. 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 with me. 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. 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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