Five Weeknight Dishes
Ground meat is the easy-to-prep foundation for meatballs, curries, nachos, burgers and more must-have dinners.
- Share full article
I wish I liked the phrase “ground meat” as much as I like the dinners you can make with it. Ground turkey, chicken, beef, pork and other meats are the delicious and easy-to-prep foundation of meatballs, kebabs and burgers, a key element of countless sauces and curries. “Ground meat” isn’t super appetizing to me; a platter of nachos strewed with browned beef is.
This week’s newsletter is devoted to this ubiquitous but sometimes undersung ingredient, which is economical, convenient, easy to cook and hard to mess up.
I’m sorry to those of you who don’t eat meat! Usually you’ll find at least two meatless recipes here in the newsletter every week. Instead I’m going to send you to this collection of vegetarian sheet-pan recipes, and there’s a tip on using plant-based meat below. And do you get The Veggie, our weekly newsletter devoted to vegetarian recipes? If you don’t, sign up here; it’s free.
A few tips:
Thoughts? Requests? Email me at dearemily@nytimes.com. I love to hear from you.
I’m also making:
Porchetta pork roast; citrus salad with fennel and olives; sheet-pan pierogies with brussels sprouts and kimchi.
1. Fragrant Coconut Chicken and Sweet Potato
Kay Chun takes mildly flavored ground chicken to a better place by browning it with ginger, garlic and scallions, and then simmering it with sweet potato in coconut milk.
Thank you for your patience while we verify access.