Obituaries

Five (Thanksgiving) Weeknight Dishes

We’re on the cusp of Thanksgiving, and whether you’re making one dish or eight this week, you’ve got some work ahead of you. How can I help?

Do you need dead-simple dinners for the other nights of the week? Take a look at the five-star shrimp recipe below, and the chile crisp fettuccine Alfredo, too. What about recipes for feeding a crowd? White chicken chili and sheet-pan mushroom Parmigiana are good answers. Leftover turkey? The chili below works well for that, too; so do our leftovers hot pockets, these enchiladas, a pot of turkey pho and this amazing turkey tikka masala.

No matter what your plans are, I hope that you’ll hold your loved ones close this Thanksgiving. Feed them, too. And also: Don’t forget the ice cream for the pie. I’m [email protected], and I hope you have a happy Thanksgiving.

Credit…David Malosh for The New York Times. Food Stylist: Simon Andrews.

1. Sheet-Pan Shrimp With Tomatoes, Feta and Oregano

This great, Greek-inspired recipe by Mark Bittman is from the Cooking archives, but it feels like it was written yesterday. It’s ready in less than 15 minutes, and everyone loves it.

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Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

2. White Chicken Chili

You know what’s a great thing to keep on the stove when you’ve got friends or family around? Chili. This recipe from Lidey Heuck comes together in less than an hour using rotisserie chicken, so pick one up at the store while you shop for Thanksgiving ingredients. If you’re making this after Thursday, it’s the perfect vehicle for leftover turkey.

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Credit…Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

3. Gochujang-Glazed Eggplant With Fried Scallions

Eric Kim’s faintly sticky, spicy-sweet recipe is inspired by the Korean banchan gaji bokkeum, and it’s an incredibly good dinner. Serve the seared eggplant with a bowl of freshly cooked rice and a tangle of kimchi. Skip frying the scallions if you’re short on time.

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Credit…Johnny Miller for The New York Times. Food Stylist: Simon Andrews.

4. Sheet-Pan Mushroom Parmigiana

This Hetty Lui McKinnon recipe delivers the very good vibes of eggplant or chicken Parmesan, but without breading, frying and other time-consuming tasks. It’s excellent to double or triple for a group, too.

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Credit…Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff.

5. Chile Crisp Fettuccine Alfredo With Spinach

Few dishes are simpler to make or more delicious than this no-chop, creamy fettuccine Alfredo with a few fiery spoonfuls of chile crisp swirled in. This recipe from Genevieve Ko is also a good way to use up the heavy cream you might’ve bought for Thanksgiving. Or do things the other way around: Buy cream for this dish, and splash a little extra into your mashed potatoes, or whip it for pie.

View this recipe.


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