We’re at that weird point in the summer where some of us are already back into the rhythm of school and work, while the rest of you remain on vacation. Like Emily Weinstein. That’s why I am filling in as your weeknight newsletter host.
My kitchen is back to weeknight production dinners, with an eye toward what might go in the lunchbox the next day. Still, my heart is eating as if it were summer. So here’s a collection of five recipes that dance between the two.
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Here are five dishes for the week:
No doubt you might be sick of zucchini, but this recipe will make you glad you didn’t break up after all. It comes from Melissa Clark, who employs anchovies and garlic with the skill of a Jedi master and whose recipes I trust more than my own mother’s (and she was a good cook). Bonus: This recipe scales up or down very easily.
I live where there are plenty of fresh, sweet, wild shrimp from the Gulf of Mexico and the Southern Atlantic at the supermarket, and I use them regularly in this super simple scampi. But good-quality frozen shrimp are available in most parts of the country. A bag in the freezer is your ace in the hole on a weeknight.
Some of us live where the Chinese takeout situation is not at all as sweet as it is in New York. But even if you do, this lo mein comes together in less time than it takes to order and wait for a restaurant version to show up and leaves enough for someone’s school lunch the next day.
Barneys, the New York department store that means a lot to many of my dearest friends, filed for bankruptcy. I’m not a Barneys girl, but I do love this salad from Freds, the restaurant inside the store. You have full permission to make it with a rotisserie chicken. It comes from my pal Ginia Bellafante, a brilliant columnist for the Times Metro section.