What Our Editors Are Having for Dinner

I always love hearing what my New York Times Food co-workers are cooking at home. Not only do their endorsements carry a lot of weight with me, but there is something delightfully illuminating in finding out what people have for dinner. It makes me feel I know them that much better.

When Genevieve Ko, one of our editors, said that our new smoky tomato carbonara was her current go-to weeknight meal, I went to see if I had enough eggs in the fridge to make it. Nikita Richardson, another editor, makes this miso-glazed fish recipe all the time. Krysten Chambrot, yet another one of our editors, has embraced these beans and greens. (Lots of bean lovers here at NYT Cooking.)

Here are those recipes and two more I just think you might want this week. Talk to me anytime at [email protected]

1. Smoky Tomato Carbonara

Let’s get something out of the way: This is not a traditional carbonara. But this recipe by Kay Chun retains the rich silkiness of carbonara and adds the brightness of tomatoes, via tomato paste and cherry tomatoes that collapse in the pan. Both of my kids devoured this, and that is saying something.

View this recipe.

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2. Miso-Glazed Fish

This is a weeknight adaptation of a famous dish from the chef Nobu Matsuhisa, of the Nobu restaurants. He marinates the fish for a few days; here you need only a few hours. This is one of those brilliant recipes that you really should try if you haven’t.

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3. Braised White Beans and Greens With Parmesan

The beauty of Lidey Heuck’s brothy bowl of beans with cheese and escarole (or kale, or chard) is that you could easily and rapidly make it with canned beans, though it’s tough to beat beans cooked from scratch if you can tend to the pot. Omit the cheese and it’s vegan.

View this recipe.

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4. Sweet and Spicy Grilled Chicken Breasts

This Melissa Clark number goes out to anyone who has suffered a long, cold winter in quarantine, and can’t wait to burst out of the house and grill. If you don’t have a grill, you could use the broiler or a stovetop grill pan.

View this recipe.

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5. Glazed Shiitakes With Bok Choy

David Tanis developed this much-loved recipe as a side for roast chicken or turkey, but I think it’s perfect for dinner with just a fresh pot of rice.

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Sprrrriiinng! That’s all I’ve really got to say. Previous editions of Five Weeknight Dishes are archived here. Subscribe to NYT Cooking for full access to everything in our database, more than 20,000 recipes. (Or give someone a subscription as a gift!) Follow NYT Cooking on Instagram, Facebook and Pinterest, or follow me on Instagram. If you have questions about your NYT Cooking account, email [email protected].

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