Roasted sausages with grapes and onions, as pretty as it is speedy

A Wednesday-fast dinner with fancy Friday vibes.

View in browser|nytimes.com November 13, 2024 Melissa Clark's roasted sausages with grapes and onions. David Malosh for The New York Times. Food Stylist: Simon Andrews. A sheet-pan dinner that's as pretty as it is fast By Melissa Clark A package of sausages, as any savvy, time-conscious cook knows, is one of the easiest answers to the what-should-I-make-for-dinner question. Whether meaty or plant-based, sausages come seasoned and in myriad varieties. They defrost quickly and cook in a flash. Throw them onto a sheet pan, and there's plenty of room for all manner of vegetables (like mushrooms, brussels sprouts or potatoes) to absorb their savory drippings as everything roasts together. Even fruit can join the party, like in my roasted sausages with grapes and onions. This easy recipe works well with any type of sausage and any color grape, though red and purple are the prettiest. A sprinkle of vinegar and a shower of herbs right at the end brighten all those rich, caramelized flavors. Featured Recipe Roasted Sausages With Grapes and Onions View Recipe → The fruit stays nice and crisp in Hetty "Slaw-Abiding" Lui McKinnon's new brussels sprouts and apple slaw. With a tart maple and mustard dressing, crunchy roasted almonds and bursts of cool, fresh mint, this salad offers a light and breezy interlude during any hearty meal. It's a particularly great choice for entertaining since the sturdy ingredients can sit around for a while without losing their appeal. I've got it shortlisted for Thanksgiving. Got a bag of shrimp in the freezer? A bottle of fish sauce in the pantry? Chile paste and the usual alliums sitting around? Then your shopping's nearly done for Alexa Weibel's adaptation of Charles Phan's spicy caramelized shrimp with lemongrass. Just pick up some fresh lemongrass and ginger, and you're on your way to this bracing and multifaceted 30-minute meal. The recipe is based on tôm rim, the classic Vietnamese dish that marries sweet and salty. It's infinitely malleable, too: Substitute different proteins or vegetables for the shrimp to unlock a whole universe of delicious potential. Another endlessly riffable dish is cornbread. There are so many ways to make it — sweet or savory, firm or fluffy, plain or loaded with aromatics and cheese — that you really can't go wrong. Lidey Heuck adds roasted red pepper and feta, which give the sweet, moist bread vinegary notes and pockets of saline, creamy cheese. The sour cream in the batter means this won't dry out if you want to make it a day ahead of serving (and can resist a pan of warm cornbread cooling on your counter). One more weeknight possibility for your consideration: Anna Francese Gass's penne al baffo. With a thick tomato sauce speckled with ham and enriched with cream, it's a filling and supremely comforting cool-weather meal that'll be on the table in 20 minutes. Add a simple and lemony arugula salad, and dinner is done. I'll leave you with something healthful as well as sweet: Kristina Felix's alegrías. These traditional Mexican no-bake bars are full of popped amaranth and pepitas for crunch and dried cherries or raisins for chew, and it's all bound together in fragrant cinnamon and anise-spiced honey. With the convenience of a granola bar, these long-keeping, high-fiber treats are perfect for slipping into lunchboxes or for snacking on at your desk when you need a midafternoon treat with good-for-you bona fides. Naturally, you'll want to subscribe to get all the recipes at New York Times Cooking (and thanks to you if you already do). You can send an email to the team at cookingcare@nytimes.com if you have any technical questions; someone there will get back to you. And if you want to reach out, I'm at hellomelissa@nytimes.com. I can't reply to all your notes, but I read every one. Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero. Dan Pelosi brings us this week's one-pot recipe with his five-star chicken and rice with caramelized lemons. Made with sturdy chicken thighs, olives and schmaltz-seared lemon slices layered over rice, it's a satisfying weeknight meal with tangy-sweet charm. IN THIS NEWSLETTER David Malosh for The New York Times. Food Stylist: Simon Andrews. Crunchy Brussels Sprouts and Apple Slaw By Hetty Lui McKinnon 20 minutes Makes 4 servings 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 Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Roasted Red Pepper and Feta Cornbread By Lidey Heuck 50 minutes Makes 9 to 12 pieces David Malosh for The New York Times. Food Stylist; Simon Andrews. Penne al Baffo (Creamy Tomato-Ham Pasta) By Anna Francese Gass 20 minutes Makes 4 servings Armando Rafael for The New York Times. Food Stylist: Samantha Seneviratne. Alegrías (No-Bake Amaranth Bars) By Kristina Felix 55 minutes Makes 12 to 16 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 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. 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