May I interest you in some soup?We’re in the quiet lull between Thanksgiving and Holiday Party Season, that lone week in early December when you can have a bowl of soup for dinner, affix yourself to the couch and then get a good night’s sleep. Because of this, I’m giving you one of the best soups I’ve come across in some time, a plush red lentil soup made with coconut milk and curry powder. It’s light enough to let you feel as if you’re taking a break from the giant meals, but substantial enough to be a real dinner. That recipe, plus four other options that called out to me this week, are below. Requests? Feedback? Write to me at dearemily@nytimes.com. I, too, will be on the couch and would love to hear from you. I’m also making:Challah French toast; cold noodle salad with spicy peanut sauce; pork tenderloin; shortbread.
1. Curried Coconut and Red Lentil SoupRed lentils cook quickly, so they’re ideal for weeknights. Zaynab Issa simmers and blends them with coconut milk for a rich, creamy soup, and a drizzle of chile crisp is a kicky finishing touch.
2. Laab Noodle SaladKay Chun has reimagined laab, the utterly delicious Thai salad, as a noodle dish, with browned beef, fresh vegetables, cool rice noodles and a vinaigrette made with fish sauce and lime. I can’t wait to make this.
3. Garlicky Chicken With Lemon-Anchovy SauceMelissa Clark’s recipe for chicken thighs with lemon, anchovies, garlic and capers is a salty, brawny New York Times Cooking classic. It’s a must-try if you’ve never made it.
4. Crispy Tofu With Cashews and Blistered Snap PeasThe sauce is the star of this Yewande Komolafe recipe, made with ginger, garlic, soy sauce, coconut milk and molasses (or brown sugar, or honey). You’ll want to dunk a spoon right into the pan and taste it.
5. Salmon and Tomatoes in FoilMaybe you just want something very simple for dinner, like this staple from Mark Bittman. Make foil packets for salmon, slick with oil, fill with cherry tomatoes and basil, bake and eat. 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 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 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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