Five-ingredient salmon and kimchi skillet

Have kimchi, will dinner.

View in browser|nytimes.com November 30, 2024 Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Three cheers for kimchi By Mia Leimkuhler I can't remember when I started keeping kimchi in my fridge, and I certainly don't know what I ever did without it. With a hefty red-lidded jug of spicy, funky fermented napa cabbage kimchi beaming at me, I have the foundation for all sorts of fast, hugely flavorful dinners. Kimchi fried rice. Kimchi noodle soup. These sheet-pan pierogies with brussels sprouts and kimchi, which someone at a holiday party told me is their favorite New York Times Cooking recipe, and this kimchi grilled cheese, which is my favorite grilled cheese. Now I (we) have this recipe for a salmon and kimchi skillet, a recipe from Sarah DiGregorio that's already racked up five stars. Just five ingredients are needed (not counting salt or the optional chopped scallions and sesame seeds to finish): salmon, butter, sesame oil, sugar and kimchi, with those last two caramelizing in the pan to round out the acidic edges of the kimchi. It's exactly the sort of bright dinner I want to kick-start my taste buds after a Thanksgiving feast. Featured Recipe Salmon and Kimchi Skillet View Recipe → Also five ingredients: this miso chicken, an NYT Cooking classic from Sam Sifton with over 10,000 reviews. (Two words: miso butter.) Tejal Rao's eggs kejriwal is a similarly simple stunner, a spicy egg-and-cheese toast that's just as nice for breakfast as it is for a satisfying, light dinner. Pizza dough, either store-bought or homemade, is a great thing to keep in your fridge or freezer so you can eat pizza anytime (with all due respect to the good folks at Bagel Bites). Ali Slagle's creamed kale pizza is just the thing to make when I want the security blanket of pizza with the goodness of dark leafy greens. Melissa Clark's turkey, farro and chickpea soup calls for leftover turkey and turkey broth, but you can also use chicken and chicken stock. The canned chickpeas and fridge staples (an onion, a carrot or two and the remainder of that can of tomato paste) make this a breeze to pull together; the baharat spice blend (or garam masala or curry powder) keeps things warm and cozy. To wrap things up — and herald the coming of Cookie Week! — here are peanut butter blossoms, a recipe from the Gerrero family adapted by The New York Times. Speaking from experience, the hardest part of making these classic cookies is unwrapping all the chocolate kisses and placing them on your sugared peanut butter cookie dough balls and not straight into your mouth. Several readers suggest using miniature chocolate peanut butter cups instead of chocolate kisses, which I'm assuming opens up some sort of chocolate peanut butter portal to an alternate cookie dimension. IN THIS NEWSLETTER Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Sheet-Pan Pierogies With Brussels Sprouts and Kimchi By Hetty Lui McKinnon 50 minutes Makes 4 servings Christopher Testani for The New York Times. Simon Andrews. Miso Chicken By Sam Sifton 45 minutes Makes 4 servings Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Megan Hedgpeth. Eggs Kejriwal By Tejal Rao 10 minutes Makes 2 servings Julia Gartland for The New York Times. Food Stylist: Barrett Washburne. Creamed Kale Pizza By Ali Slagle 30 minutes Makes 4 servings Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Turkey, Farro and Chickpea Soup By Melissa Clark 40 minutes Makes 4 to 6 servings Joseph De Leo for The New York Times. Food Stylist: Monica Pierini. Kimchi Grilled Cheese By Ali Slagle 15 minutes Makes 1 serving Craig Lee for The New York Times Peanut Butter Blossoms Recipe from the Gerrero family Adapted by The New York Times 35 minutes Makes 5 dozen cookies Sign up for Dinner Tonight One quick and easy recipe in your inbox each night to answer that eternal question: What's for dinner? 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 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