A sheet-pan dinner that's as pretty as it is fastA 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 OnionsThe 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.
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.
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Wednesday, November 13, 2024
Roasted sausages with grapes and onions, as pretty as it is speedy
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