Easy dinner, but make it festiveIt’s a funny time of year to be writing to you about fast and simple cooking. Is this not the moment for luxury, pageantry and scale, for projects like tamales or lumpia that require a gathering of home cooks and many hands; or Caribbean black cake, with its jeweled dried and candied fruit soaked for up to a year; or the drama of a perfect prime rib roast or baked Alaska, true statement pieces? In that spirit, I’ve picked five recipes for you that are fancy but still weeknight-easy, ideal for this week and anytime you want to take dinner up a notch. If you’re willing to spend a little more time in the kitchen, there are two recipes I made this fall that I especially loved: Naz Deravian’s one-pot whole roasted chicken and rice, golden from turmeric and a pinch of saffron, and the chef Joshua McFadden’s chicken ragù bianco, a superb pasta recipe from his new book (which I wrote about for our list of the best cookbooks of 2025). And I have one last suggestion, which is Yewande Komolafe’s jollof rice, a New York Times Cooking classic, and stunningly red for the season. Have a wonderful holiday! Write to me anytime at dearemily@nytimes.com. It’s a joy to hear from you. I’m also makingHam and cheese pasta with a handful of peas (perfect for leftover holiday ham); baked salmon and dill rice; the Marrow’s ginger stout cake.
1. Chile Crisp and Honey Roasted SalmonThis easy recipe from Naz Deravian is a sweet and spicy delight. The fact that it’s one large salmon fillet, rather than individual pieces, makes it centerpiece-worthy but no more difficult to cook.
2. Garlicky Beef Tenderloin With Orange Horseradish SauceBeef tenderloin is a holiday classic, and for good reason — it makes for a transcendent meal. It is, however, pricey and tricky to get right because you need to nail the timing so it doesn’t overcook. So put yourself in Melissa Clark’s hands. Follow her recipe and you’ll be fine.
3. Shrimp PastaThis dish says “Christmas,” from its cheery pops of red tomato to the festive tangle of linguine and shrimp. Lidey Heuck developed the recipe, and it’s a breeze to make.
4. Butter PaneerThis recipe from Zainab Shah delivers the rich, satiny luxury of more traditional butter paneer, but it’s streamlined to be easier for whoever is cooking. Swap in firm tofu for the cheese if you’d like to make it vegan.
5. Chicken au PoivreThis is a booze-free, easy-to-master spin on classic steak au poivre (another fabulous option). The recipe is by Kay Chun, who will never steer you wrong. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m at dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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