The most popular recipes from the Weeknight 100Cooking can be a balm, but when you’re busy it can be a battle, with all that planning, shopping and doing, right up against the clock. This is why I write our annual Weeknight 100: I want to inspire you to cook, but more practically, I also want to arm you with dinner ideas for the start of fall and the school year ahead. You do not have to go it alone! Once the Weeknight 100 is out in the world, I’m always interested to see which recipes are the most clicked. There’s a lot of chicken — maybe not a surprise — but also coconut curry noodles, dumplings, gnocchi and a very cozy soup. I’ve got five of those recipes below. Cooking or baking for tomorrow? We have plenty of Labor Day recipes for you. (I haven’t ruled out making peach cobbler or maybe this no-bake peaches and cream cake.) And to those of you who emailed me asking about my mother’s roasted tomatoes, which I mentioned last week: This recipe is similar, though she adds a lot of peeled garlic cloves between and tucked under the tomatoes, and she doesn’t use paprika. She cooks them longer, too, turning the heat down to 325 degrees after the initial roasting time. So, you have options. You’ll be stunned by how good these tomatoes are. Email me anytime at dearemily@nytimes.com. I love to hear from you. I’m also making: Oven-seared salmon with corn and tomatoes; our famous chocolate chip cookies.
1. Tomato Basil Chicken BreastsThis perfectly tuned recipe is also perfect for the season. Make this dish from Christian Reynoso right now while the tomatoes are otherworldly.
2. Coconut Curry Noodles With ShrimpZainab Shah writes that this noodle bowl feels like a “small miracle” — that’s how good it is, and how quick it is to make. You can swap in tofu for the shrimp if you’d like.
3. One-Pan Dumplings With GreensThis is a method to memorize, so it’s not surprising that it comes from Ali Slagle, who is always finding ways for you to cook dinner smarter without sacrificing deliciousness. Use any flavor of dumpling you’d like.
4. Creamy Lemon Asparagus GnocchiThis recipe from Kayla Hoang is for lemon lovers, though, as ever, my favorite part is the seared gnocchi — crisp on the outside, tender within.
5. Cheeseburger SoupThis recipe from Dan Pelosi is for kids who love cheeseburgers; for adults who like to cook once and reheat leftovers that are just as good on Night 2; and for those of us who think a fully loaded baked potato is a dinner of dreams. Some of the commenters are adding chopped pickles and brine — genius! 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 with me. 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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