Good morning! Today we have for you:
Fried rice is your friend
Hello! And happy Sunday. How are we all doing? How are those fridges looking? I imagine that, three days after Thanksgiving, things are a little less crowded, maybe even back to normal. You’ve worked the bulk of your leftovers into sandwiches and soups, and now you have some odds and ends kicking around — a little bit of dark meat here, two carrots there. Not enough to anchor a dish, but never worth throwing away. I have three words for you: turkey fried rice. To zoom out for a moment, fried rice is my go-to clean-out-the-fridge meal; I make it at least once a week for lunch or dinner. I always have a pint or so of cold rice and a couple of eggs hanging around, so it’s a speedy, dependable dish for using up bits and bobs of vegetables and protein. Kia Damon’s recipe calls for leftover shredded turkey and frozen vegetables, but you could certainly chop up whatever fresh vegetables need using up. (I love some shredded brussels sprouts in fried rice, for what it’s worth.) Kia keeps the seasoning very simple with garlic and soy sauce; I might add some minced ginger along with the garlic and maybe a little curry powder. Definitely some chile crisp to finish. Featured Recipe Turkey Fried RiceAnd if you’re staring down a turkey carcass, here’s Suzanne Goin and Julia Moskin’s recipe for roasted turkey stock. I’m not going to suggest you use your stock now — after the fried rice is finished, I’m guessing you’ll want a break from that big bird — but instead stash it in your freezer for soups and stews in February and March.
Today’s specialsSheet-pan ravioli with burst tomatoes: At any time, I have a package each of dumplings, pierogies and ravioli in my freezer (the result of living close to excellent Asian, Polish and Italian grocery stores). I usually eat the ravioli with a simple marinara, but now I must try this Hetty Lui McKinnon recipe, which roasts them at high heat with cherry tomatoes until the ravioli is crisp-edged and the tomatoes are burst and saucy. Sheet-pan chicken thighs with spicy corn: Another easy-peasy sheet-pan dinner, this time from our queen Melissa Clark. No, fresh corn is not in season, but frozen corn always is. The zippy jalapeño, lime and scallion in this dish are calling to me right now, as I type this in 4 p.m. setting sun. Kaddu with greens and shrimp: Each winter, I seem to pick out one particular type of squash or pumpkin and go all in on it, bringing a whole one home each weekend to cook and eat throughout the week. Last year, it was kabocha, and this year, it’s red kuri, which is similarly sweet with edible skin. As such, I might not even bother peeling it for this Zainab Shah recipe, which pairs the squash with plump shrimp and hearty kale in a warmly spiced coconut-based broth. Greens and beans with toasted crumbs: More greens, this time in Rick Martínez’s gentle, soothing, light dinner. Fresh or frozen lima beans or edamame add protein; a soft-boiled egg would also be a welcome addition here. Classic French toast: A plate of two stacked, tortoiseshell-streaked slabs of Julia’s French toast, topped with sliced bananas and too much maple syrup, to be eaten on the couch in pajamas, in a home that’s finally returned to you after a long weekend of guests and visitors. That’s a nice Sunday morning. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. Thanks for reading!
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