Breaded shrimp with tomatoes and feta and sautéed chicken with caramelized onions

Breaded shrimp with tomatoes and feta and sautéed chicken with caramelized onions

The big moments come in the holiday season, and then we celebrate Noche Buena and Feast of the Seven Fishes, both on Christmas Eve and on both occasions for great food. We’ve got a new Seven Fishes menu posted yesterday with recipes from the wonderful Dan Pelosi – aka GrossyPelosi of Instagram fame and new “Let’s Eat” cookbook. (And since I won’t see you until then, here are recipes for Christmas dinner and Kwanzaa, too.)

In last week’s newsletter, I asked you to send me your favorite recipes of the year; A few of those are featured below. I’ve included a few of my own recipes, too — as you might imagine, I make recipes from New York Times Cooking all the time, and they’re at the heart of my kitchen repertoire. I’m a huge fan of our writers and the work they do.

Happy holidays from me to you! Contact us anytime at Dearemily@nytimes.com.

This recipe comes from the great David Tanis, and is just one example of how to get beautiful results from the simplest mixing of ingredients. (Chef Ignacio Matos, of Estela restaurant in New York City, once told me that he called David “magical.”) Make this dish with canned tomatoes if the fresh tomatoes you find look a little pale.

“Mostly, we just prepared the salmon, but it’s great, and instructions on how to prepare it,” Loretta, a reader who is also a mother of three under the age of 4(!), wrote in to recommend this recipe by Eric Kim. Cooking salmon is very beneficial. I love this dish too.

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