Dumpling noodle soup, because dumplings and noodles and soup

Frozen dumplings make this easy recipe extra, well, easy.

View in browser|nytimes.com Continue reading the main story February 17, 2024 Linda Xiao for The New York Times. Food Stylist; Hadas Smirnoff. Prop Stylist: Megan Hedgpeth. Frozen dumplings to the rescue By The New York Times Cooking We love dumplings. We love noodles. And we love soup. So, unsurprisingly, we really love Hetty Lui McKinnon's dumpling noodle soup, a speedy meal that soothes and satisfies. Miso, turmeric, ginger and garlic give the soup body and verve, and from there you have lots of options: Scale up the veggies, add shredded chicken or tofu or salmon, make things spicy with sliced chiles or chile crisp, skip the dumplings and double the noodles. (But really, don't skip the dumplings.) For more easy, slurpable suppers, be sure to check out our collection of noodle soup recipes. Featured Recipe Dumpling Noodle Soup View Recipe → Maybe next to that bag of frozen dumplings is a bag of frozen shrimp. Get those defrosted for spicy caramel shrimp with lemongrass, a recipe by Charles Phan, adapted by Alexa Weibel. The caramel here is a sweet-salty mix of brown sugar and fish sauce and gets a spicy grassy kick from roasted chile paste and lemongrass. It's the weekend — hooray! — so let's play What Should I Serve to My Friends for an Impromptu Dinner Thing. Naz Deravian's 30-minute kale and walnut pasta works just as well for company as it does for you on a weeknight: The toasted and seasoned walnuts and generous showering of pecorino to finish make the meal special. To up the umami factor, one reader suggests dissolving some anchovies in the oil in the second step, a terrific idea. A whole roasted cauliflower is always a lovely vegetarian centerpiece, if not exactly novel. This whole roasted jerk cauliflower, however, feels positively vibrant and exciting. The jerk glaze in this recipe by Gregory Gourdet, adapted by Korsha Wilson, is deeply spiced and sweetened with coconut aminos (or tamari) and coconut (or brown) sugar. "Outstanding," VaDad, a reader, raves. "I quartered it to serve like a lettuce wedge and drizzled pan drippings over it. The whole shebang disappeared. It's definitely a party piece that guests will rave about." Maybe, after reading The Veggie newsletter this week celebrating peak citrus, you want to focus your cooking energies on citrus-glazed turnips or this tangy couscous salad or a colorful citrus salad, and you just need a perfect protein to go with. Here, then, are Ali Slagle's simple and foolproof crispy chicken thighs, to serve with anything and everything. And what's the weekend without a little baking? Bryan Washington's miso pecan banana bread is just as savory-sweet as you might hope, with the nutty miso and pecans tempering those overripe bananas. As Bryan notes, this banana bread can hold for several days on the counter or in the fridge, perfect for easy breakfasts and snacktime swipes. MIA LEIMKUHLER Continue reading the main story ADVERTISEMENT David Malosh for The New York Times. Food Stylist: Simon Andrews. Spicy Caramelized Shrimp With Lemongrass Recipe from Charles Phan Adapted by Alexa Weibel 30 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Kale and Walnut Pasta By Naz Deravian 30 minutes Makes 4 to 6 servings David Malosh for The New York Times. Food Stylist: Hadas Smirnoff. Whole Roasted Jerk Cauliflower Recipe from Gregory Gourdet Adapted by Korsha Wilson 1 hour 30 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Crispy Chicken Thighs By Ali Slagle 40 minutes Makes 4 servings Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Megan Hedgpeth. Miso Pecan Banana Bread By Bryan Washington 2 hours, plus cooling Makes One 9- to 10-inch loaf Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018