Five Weeknight Dishes
Speedy and simple to make; spectacular to eat.
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My favorite recipes to cook at home aren’t the showiest or the most elaborate. They’re the simple ones that have something I think of as a “lightbulb moment” — an idea, technique or ingredient that makes a dish distinctive, maybe even brilliant. You know a recipe has a lightbulb moment when you make it and you can’t get over how good it is, how excellent its ratio of effort to flavor.
Take our roasted chicken thighs with hot honey and lime. You brush the chicken with a mixture of butter and hot sauce while it’s still in the oven, for glossy heat. And this pepper steak with celery stir-fry is perked up with sunny strips of lemon peel and a big squeeze of lemon juice to serve. Those extra touches help these dishes shine.
Those recipes and more are below for your cooking pleasure. Ideas? Requests? Email me at dearemily@nytimes.com. I love to hear from you.
I’m also making:
Brown butter chocolate chip cookies. That’s about it; I’ve been traveling!
1. Roasted Chicken Thighs With Hot Honey and Lime
Vallery Lomas’s five-star recipe is all the more amazing because it’s made with pantry ingredients. Serve it with simple sides (rice, sautéed kale or other greens) to let those spicy-sweet flavors shine.
View this recipe.
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