About this product
With contributions from some of New York Times Cooking’s most popular authors–Eric Kim, Melissa Clark, Ali Slagle, Hetty Lui McKinnon, and others–this collection presents recipes from the Five Weeknight Dishes newsletter.
Chapters are organized by main ingredient, and there are helpful short-cut lists which highlight recipes in categories such as Truly Fifteen-Minute Recipes, I Only Cook on a Sheet Pan, Vegan (or Easy to Veganize) and Make it Spicy.
A few sample from the Truly Fifteen-Minute Recipe list:
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Ginger-scallion chicken
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One-pot pasta with ricotta and lemon
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Beef short-rib rice bowls
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Crispy-edged quesadillas
All very practical.
If you’re a Times Cooking subscriber, you have access to these recipes online.
Hardcover. Color photographs throughout.
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