Shakshuka, chicken noodle soup and more dinner ideas

Shakshuka, chicken noodle soup and more dinner ideas

Eating breakfast for dinner is always convenient, especially when back-to-school season is packed with schedules, routines, and nerves. It’s time to indulge in the familiar embrace of old favorites, like shakshuka with feta.

The recipe is straightforward – saute some onions, peppers and tomatoes with spices until everything is nice and saucy. Then we crack the eggs and let them cook until set, so the yolk remains molten and flowing. What I mean here is a sprinkle of feta cheese, which turns creamy and salty as it melts into the mixture. Add some crusty bread or buttered toast, and you’ve got one meal that knows how to soothe you.


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Do you know what else is reliably soothing? A bowl of steamed chicken noodle soup. As we approach soup season, Ali Sluggle’s classic version with carrots, celery, and wide egg noodles (or skinny ones, if you prefer) is just the thing to ward off the oncoming cold. Better yet, the recipe calls for chicken broth and shredded roasted chicken meat, which is easy to make any night of the week.

Equally easy but quicker is Yasmine Fehr’s 20-Minute Citrus Couscous Salad with Broccoli and Feta. (And feta cheese should always be in the fridge.) Both sweet from the honey and a little spicy from the fresh chiles, it’s an adaptable dish that you can serve as is, or in large portions with chicken, shrimp or salmon. If you don’t have broccoli, you can use any quick-cooking vegetable — kale, spinach, peas, diced cherry tomatoes, or your latest summer corn. As written by Lauren C. In the notes, “I wrote it as written and it completely exceeded expectations.” That’s always our goal here at New York Times Cooking!

Another 20-minute surprise: Hetty Louie McKinnon’s tofu casserole, with a tangy umami sauce made from lemon juice, soy sauce and a little brown sugar. You’ll definitely need lemongrass and fried shallots (and makrut lemon leaves are recommended); The complex flavors Hetty achieves with little effort are worth any additional source of ingredients.

Finally, for something sweet, Samantha Seneviratne’s Brookies – a decadent combination of chocolate chip cookies and brownies – make the perfect lunch treat, and are a little treat to lift the spirits of any student hesitant about going back to school. Then again, don’t we all need a boost?

You’ll need to subscribe to get all the recipes (and thanks to those who already do so). If you need technical assistance, you can email cookingcare@nytimes.com; The smart people out there are sure to help. And I’m at hellomelissa@nytimes.com if you want to say hello.

That’s all for now, I’ll see you on Monday.

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