Curry roasted half chicken and peppers for one

A solo supper that feels positively, well, positive.

View in browser|nytimes.com May 22, 2024 Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich. Curry roasted half chicken and peppers for one By Melissa Clark I have a special dinner for those rare evenings I cook for just myself. When my (cabbage-shy) daughter and (dairy-avoiding) husband aren't home, I'll treat myself to a pan of cheesy, spicy cabbage. I sauté shaggy slices of the crucifer in olive oil with garlic or onion, and then finish the dish with chile, either flakes or freshly sliced, and a handful of grated whatever-cheese-is-around. Piled onto buttered sourdough toast or topped with a fried egg, it's a perfect meal that perfectly feeds one. Genevieve Ko writes about the joy of cooking solo meals in her latest piece for The New York Times, accompanied by a recipe for curry roasted half chicken and peppers. Half a roasted chicken is a hearty meal for one, with some leftovers for the next day. Genevieve makes her chicken extra savory by coating the bird with a garlicky curry rub, and then roasting it on a sheet pan full of sweet bell peppers that caramelize in the oven and absorb the rendered chicken fat. She suggests simmering the leftovers in coconut milk for an easy curry, or tossing the extra meat and peppers with mayo for a deluxe chicken salad. Featured Recipe Curry Roasted Half Chicken and Peppers View Recipe → More excellent leftovers are in the offing after making Eric Kim's silky, umami-rich doenjang salmon and rice bowl. Eric likes to eat his leftovers in the style of the TikTok star Emily Mariko, with chile sauce, mayonnaise, avocado and gim. Then again, according to a recipe note by Dinner Dude, this could be moot: "Followed pretty much as written with a little extra onion and broiled for last two minutes to caramelize a bit. Don't know what 'leftovers' they are talking about!" Leftover vegetables can find a home in Kay Chun's spring cleaning ribollita, a delectable destination for any carrots, peas and greens that might be loitering around your fridge, not to mention that hunk of day-old bread. Simmer it all with herbs, canned beans and tomatoes until you've got a bubbling, aromatic brew, ready to be showered with Parmesan. I also love the look of Kay's new Southern broccoli salad, which gets loads of tangy flavor from grated Cheddar cheese, cider vinegar and mayonnaise, as well as sweet pops from golden raisins. And along those same sweet-savory lines, Yasmin Fahr's roasted eggplant pasta salad is topped with sliced dates, which taste honeyed and rich next to the salty feta and fresh mint. You might be in the market for a sweet treat this Memorial Day weekend. Samantha Seneviratne's scotcheroos are filled with Rice Krispies, peanut butter and, naturally, chocolate. They'll knock your socks off, even if you're wearing sandals. You'll want to subscribe to get all these amazing recipes (and thanks to you if you already do). If you need any technical help, you can email those smart and patient people at cookingcare@nytimes.com. And I'm at hellomelissa@nytimes.com if you want to say hi. David Malosh for The New York Times. Food Stylist: Simon Andrews. Sheet-pan meals make the prettiest one-pots, especially when they feature crescents of plump, pink shrimp. Case in point: Mark Bittman's sheet-pan shrimp with tomatoes, feta and oregano, which is even more eye-catching when you use a mix of red and yellow tomatoes. ADVERTISEMENT IN THIS NEWSLETTER Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas. Doenjang Salmon Rice Bowl By Eric Kim 30 minutes Makes 2 to 4 servings Christopher Simpson for The New York Times. Food Stylist: Frances Boswell. Spring Cleaning Ribollita  By Kay Chun 40 minutes Makes 4 servings Chris Simpson for The New York Times. Food Stylist: Frances Boswell. Southern Broccoli Salad By Kay Chun 15 minutes Makes 8 to 10 servings Johnny Miller for The New York Times. Food Stylist: Vivian Lui. Roasted Eggplant Pasta Salad With Dates By Yasmin Fahr 45 minutes Makes 4 servings Sang An for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. Scotcheroos By Samantha Seneviratne 20 minutes, plus cooling Makes 24 bars 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 ADVERTISEMENT 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. 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