The great cook and recipe wunderkind Yewande Komolafe returns to NYT Cooking this week with an amazing new recipe, for baked tofu with peanut sauce and coconut-lime rice (above). I think that ought to be your dinner tonight, and for at least a month or two of Mondays beyond it. Add a lime-scented bowl of coconut rice, some pickled peppers and sliced scallions, and you have an outstanding weeknight dinner, the kind you can knock out fast. Here’s yet another one, from the reporting notebook and test kitchen of our Margaux Laskey, and appropriate for anyone who wants neither tofu nor a mixture of apples and cheese for dinner: a recipe for that great Italian-American dish chicken Vesuvio, which Margaux adapted from the one served at La Scarola in Chicago. (Toast her and toast Chicago with a Bitter Giuseppe while you cook.)

Source: New York Times October 14, 2019 14:26 UTC