We’ve nearly made it to the end of the year, and here’s hoping you will soon be gathered (safely!) with the ones you love, eating something delicious for one of the very many holidays from now to New Year’s Day. In my book, this week, of all weeks, calls for a little indulgence, a culinary glow — all things creamy, lush, bubbling, tangy and bright.
This is my last newsletter of the year; my wonderful colleagues Krysten Chambrot and Margaux Laskey will write to you instead in the weeks to come. I’ll see you in 2022! And I’m always here at dearemily@nytimes.com . Write anytime.
1. Garlic-Braised Chicken
There are well-known renditions of chicken cooked with an abundance of garlic, but only Eric Kim’s quotes Michelle Zauner’s memoir, “Crying in H Mart,” in its recipe headnote, in a reference to the big tubs of peeled garlic you find at that grocery chain. (I’m reading that book now, coincidentally, and recommend it!) This simple recipe takes longer to cook than our usual weeknight dishes, but nearly all of that time is unattended, and I figure you might be up for it in the days leading up to Christmas. Using pre-peeled garlic, which is widely available, is a time saver.
Here is five-star deliciousness from Melissa Clark, arriving in the form of a creamy, squash-studded dish that is reminiscent of risotto but doesn’t ask you to stand at the stove, diligently stirring. The dollop of ricotta at the end is optional, but I would do it.
Korsha Wilson pays tribute to the classic Virgin Islands dish of fish and fungi — buttery cornmeal with okra — in this recipe adapted from Petite Pump Room in St. Thomas. It’s made with whole snapper at the restaurant, but you can use fillets at home, cooking them quickly to crispness and serving them with bright Creole sauce laced with peppers, with hot sauce on the side.
Ali Slagle adapts Italian American-style fettuccine Alfredo for the oven in this recipe, making it perfect for a group and giving you that excellent moment at the table when the bubbling baking dish arrives and someone plunges a spoon in for that first, steaming, gooey bite. She adds mozzarella and broccoli rabe to the dish, too, but you can use regular broccoli if you like, which makes it better for small children.
5. Folami’s BBQ Tofu
This recipe comes from Folami Prescott-Adams, a psychologist and home cook who has hosted huge Kwanzaa celebrations for decades, and who was featured in Nicole Taylor’s ode to the holiday and its food traditions. It’s a tasty and easy dish to make, one that scales up well for a crowd and goes perfectly with the macaroni and cheese and black-eyed peas that can appear alongside.
Thanks for reading, and happy holidays. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift ! No shipping required!) You can follow us on Instagram , Facebook and Pinterest , or follow me on Instagram . I’m dearemily@nytimes.com , and previous newsletters are archived here . Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account.
Source : food
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