Affordable dishes that taste like a billion bucks
Hi, all! Genevieve here, stepping in for Emily. Leading up to this tax day, it's been an interesting few weeks that have caused me to stop checking my retirement account (deep breath) and to consider even more how much to spend on food. I was raised to be frugal and remain a lover of good deals — but also a lover of good things, like dinners at home that don't cost much in dollars or time but taste like fun restaurant meals. This week especially, I need low-effort dinners with hardly any dishes to wash afterward so I can squeeze in some Easter baking. I tested Nicola Lamb's stunning princess cake, which is surprisingly straightforward and also holds up well in the fridge for days. I also tested her Easter egg nests, but won't repeat them until Sunday morning because they come together so quickly and I'll eat them all if they're sitting around. Saturday I'm saving for hot cross buns, a soft, sweet treat that feels like the best kind of splurge. The weeknight dishes below live at that beautiful intersection of dining-out vibes and the discount of cooking at home. They take less time to throw together than it takes to choose a restaurant, get there and be seated. And they call for the kind of low-key, low-energy chopping, stirring and simmering that's calming after a long day (because I'm so exhausted, and I don't think I'm alone).
1. Citrus-Soy Chicken RamenThis soup has the depth of any respectable ramen counter's hourslong simmer, but comes together in 30 minutes. Christian Reynoso combines the bones from a rotisserie bird with charred garlic and onion for the broth, which tastes like sunshine from lots of lemon and lime added at the end.
2. Salmon With Radicchio and Anchovy SauceThis dinner for two conjures a cozy bistro, corner table, dim candle. In a single skillet (and in 25 minutes!), Cybelle Tondu caramelizes radicchio past harsh bitterness and cooks salmon to just-right tenderness. Be sure to swipe bread through any leftover sauce.
3. Spicy, Creamy Weeknight BologneseI created this dish for my youngest when we craved a red-checkered tablecloth pasta but didn't want to put on real pants to go out. A little curry paste gives the creamy meat sauce complexity in minutes and can be swapped with tomato paste for the spice averse. (This kid was also the impetus for chile crisp Alfredo.)
4. Narjissiya With Asparagus, Halloumi and SumacWhy is brunch for dinner not a thing? It should be, especially with Reem Kassis' spring take on an Arab dish of sunny-side-up eggs, set with a scatter of sautéed asparagus and topped with pita chips, cheese and yogurt. (No sumac? Spritz with lemon juice.)
5. Garlicky Shrimp TacosKay Chun cooks shrimp with only olive oil, garlic and smoked paprika here, and the complexity she draws from her precise, quick technique immediately takes you to a tapas bar. Tuck the shrimp into tortillas with all the fixings and that tapas bar turns into a great taco stand. 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. 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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