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Articles by Dawn Perry
Honey Garlic Shrimp and More Weeknight Meals
Every week, I check in with our newsletter editor, Mia Leimkuhler, to make sure whatever recipes I’m featuring here in Five Weeknight Dishes don’t overlap with the dishes that Sam Sifton and Melissa Clark are writing about in our flagship New York Times Cooking newsletter. But I called dibs on the new honey garlic shrimp recipe below as soon as I saw it. This one was mine. It’s exactly the kind of recipe I want to send your way every week: smart, fast and built on ingredients you may keep around.
Dinner in no time
By Emily Weinstein, The New York Times My favorite recipes to cook at home aren’t the showiest or the most elaborate. They’re the simple ones that have something I think of as a “lightbulb moment” — an idea, technique or ingredient that makes a dish distinctive, maybe even brilliant. You know a recipe has a lightbulb moment when you make it and you can’t get over how good it is, how excellent its ratio of effort to flavor. Take these roasted chicken thighs with hot honey and lime.
Blistered broccoli is the star of this weeknight pasta dish
Chef notes The trick to creating deeply browned, pan-seared broccoli involves two things: high heat and no touching. Allowing your florets and stems to sear in an even layer, undisturbed, gives them time to blister without cooking all the way through, so they retain some crunch. While many pasta sauces are finished with starchy pasta water, this one isn't, since the hot water would strip the broccoli of that color and crunch you worked so hard to achieve.
Five Weeknight Dishes: “Pasta nada” and more ultrafast, flexible dinners
By Emily Weinstein, The New York Times I’ve recently returned from spring break, where I scrounged a few quiet minutes to lie down poolside and devour “The Upstairs Delicatessen,” by Dwight Garner, a book critic here at The New York Times and a known eater of exceptional taste.
Five Weeknight Dishes: ‘Pasta Nada’ and More Ultrafast, Flexible Dinners
I’ve recently returned from spring break, where I scrounged a few quiet minutes to lie down poolside and devour “The Upstairs Delicatessen,” by Dwight Garner, a book critic here at The New York Times and a known eater of exceptional taste.
Baked tilapia, simply seasoned with lemon and pepper, and more Original
By Emily Weinstein, The New York Times You need recipe basics the same way you need wardrobe basics: the pair of jeans or white shirt that you can easily throw on, items that mix and match with other things or stand alone. The baked fish below from Ali Slagle is just that: a streamlined dish that’s simple to make and goes with just about any seasoning or side. (The other four recipes are just downright delicious.) 1.
Pasta alla vodka, but make it beans and more recipes this week
By Emily Weinstein, The New York Times We have recipe recommendations this week, as always. Look at Ali Slagle’s beans and greens alla vodka, which — as the name implies — swaps in kale and beans for the pasta, or Eric Kim’s sheet-pan bibimbap, another brilliant take on a beloved dish. More ideas are below. 1. Beans and Greens Alla Vodka Ryan Liebe, The New York Times Beans and greens alla vodka.
The fish that makes me want to cook and more recipes
By Emily Weinstein, The New York Times At the end of another week in this world of ours, I saw an article appear with the headline “19 Extremely Easy Recipes for When You’re Burned Out,” written by my wonderful colleague Margaux Laskey. I felt so seen, to use the parlance of our times. But even with that burnout, I’m finding there are still recipes that can draw me in and get me excited to cook (or maybe it’s more accurate to say that they get me excited to eat).
The secret to easy homemade pizza
Making pizza at home sounds fun, but homemade pizza dough can be finicky, even if you've had a lot of practice. Still, that doesn't mean delivery is the only way to satisfy a craving. Solution: French bread. Squishy supermarket French bread is a ready-made vehicle for your favorite pizza toppings. Sure, you could just buy a box of Stouffer's, but with a little planning, homemade French bread pizza makes a great meal after a day's work. Store-bought French bread can vary pretty widely in size.
The Secret To Easy Homemade Pizza Original
There are only two rounds left of NFL football this year before we know which two teams will be duking it out in Super Bowl LVI. The Green Bay Packers are still slight favorites to win according to BetMGM (+350) but Kansas City Chiefs (+400) are not far behind according to the sportsbooks. But first, the Packers will have to navigate past the 49ers’ defense, ranked sixth, this weekend. It’s been a tough season for the Wisconsin team with several key players injured.
The secret to easy homemade pizza
By Dawn Perry, The New York Times Making pizza at home sounds fun, but homemade pizza dough can be finicky, even if you’ve had a lot of practice. Still, that doesn’t mean delivery is the only way to satisfy a craving. Solution: French bread. Squishy supermarket French bread is a ready-made vehicle for your favorite pizza toppings. Sure, you could just buy a box of Stouffer’s, but with a little planning, homemade French bread pizza makes a great meal after a day’s work.
Why the Secret to Easy Homemade Pizza Is French Bread
You don’t have to struggle with from-scratch dough when store-bought French bread can step in. Soft, store-bought French bread (not the crusty artisanal bakery kind) works best for pizza. Credit...Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Jan. 14, 2022 Making pizza at home sounds fun, but homemade pizza dough can be finicky, even if you’ve had a lot of practice. Still, that doesn’t mean delivery is the only way to satisfy a craving. Solution: French bread.
Pepperoni Lover’s French Bread Pizza Recipe
Ingredients For the Sauce: 1 (14-ounce) can petite diced tomatoes, drained 1 garlic clove, grated ½ teaspoon kosher salt (Diamond Crystal) ½ teaspoon dried oregano 1 tablespoon olive oil A few grinds of black pepper For the Pizza: ¼ cup olive oil 2 garlic cloves, grated 1 loaf soft French bread, split lengthwise, insides mostly dug out 4 ounces mozzarella, low-moisture and part-skim, or fresh (drained and patted dry, if necessary), grated or torn (about 1 cup) 2 tablespoons grated Parmesan,...
Four-Cheese French Bread Pizza Recipe
Ingredients For the Sauce: 1 tablespoon unsalted butter 1 tablespoons all-purpose flour 1 cup whole milk ¼ cup grated Parmesan ¼ cup grated Pecorino Romano ½ teaspoon kosher salt (Diamond Crystal) A few grinds of black pepper For the Pizza: ¼ cup olive oil 2 garlic cloves, grated 1 loaf soft French bread, split lengthwise, insides mostly dug out 4 ounces mozzarella, low-moisture and part-skim, or fresh (drained and patted dry, if necessary), grated or torn 4 ounces sliced provolone (from the...
No-roll pie crusts for simple summer desserts
By Dawn Perry, The New York Times The allure of a homemade fruit pie is real: Just imagine a bubbling double-crusted blueberry number cooling by a breezy window. But the prospect of rolling dough on a steamy day can send even confident cooks packing. To turn out stellar pies showcasing summer’s ripest fruit — without heating up the kitchen — you want the ease of crumb crusts and chilled fillings. Just about anything you can crush into crumbs, you can use for a no-roll crust.
No-Roll Pie Crusts for Simple Summer Desserts
The perfect pies for lazy days combine buttery press-in crumb shells with no-bake fillings and piles of fresh fruit. Crumb crusts and chilled fillings make for easy summer desserts.Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews. July 26, 2021 The allure of a homemade fruit pie is real: Just imagine a bubbling double-crusted blueberry number cooling by a breezy window. But the prospect of rolling dough on a steamy day can send even confident cooks packing.
The New York Times
Forget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later.
Soy-Glazed Chicken Breasts With Pickled Cucumbers Recipe
David Malosh for The New York Times. Food Stylist: Simon Andrews. The pan-steam method used here ensures boneless, skinless chicken breasts cook quickly while staying moist. The technique works with water, but a flavorful mixture of soy sauce, honey, garlic and coriander infuses the chicken with even more flavor. Depending on the size of the skillet you use, the sauce may reduce a little slower or faster than the time indicated.
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