Cooking
This pasta with spinach, feta and yogurt is speedy, filling and easy to execute well. (Case in point: My teenager made it for us.)
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Few people work as hard for the home cook as Melissa Clark. The sister has 1,527 recipes in our New York Times Cooking database. She is a charming and patient teacher, both on the page and on the screen. She writes books, anchors this newsletter and has taken up residence as an interim restaurant critic for The Times. Is there anything she can’t do? Yes, actually: today’s newsletter. So here I am, happy to pitch in.
Let’s start with Melissa’s pasta with spinach, feta and yogurt, which my teenager made for us recently. We had all the ingredients in the house, and with lots of spinach and a tangy dairy base, the dish covered several food groups. Also, it was super easy to execute well. It’s everything you want on a Wednesday.
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Pasta With Spinach, Feta and Yogurt
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Carolina Gelen’s miso-maple sheet-pan chicken with brussels sprouts might tip the scales toward boneless chicken fans in their ongoing battle with those who think chicken on the bone is best. The trick here is high heat and some midbake basting to encourage sticky chicken with a kiss of char. For me, a little acid often makes a dish pop, so I’ll add a splash of red wine vinegar at the end.
Ali Slagle is another cook in the vast NYT Cooking empire who delivers surprise after surprise. Her lentils diavolo, which are essentially lentils simmered in an easy homemade chile oil with tomato, might be best eaten from a bowl in front of the TV. But the lentils also serve as a great jumping-off point for more complex dinners, maybe one featuring grilled sausages.
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