Schmaltzy tomatoes!

As in, this skillet chicken with schmaltzy tomatoes is fast, easy and fabulous.

View in browser|nytimes.com July 16, 2024 Skillet chicken with schmaltzy (!) tomatoes By Emily Weinstein There are words in food writing that pack more power than others. Crispy, creamy, crunchy — those are big — but I also like "smashed," as in smashed burgers, smashed cucumbers, smashed pickle salad. "Double" is another; If you love garlic, lemon or chocolate, you can close your eyes and imagine the potency of double garlic mashed potatoes, double lemon chicken or double chocolate chip cookies. Then there is the Yiddish word "schmaltzy," which has two meanings: slicked with rendered chicken fat (technically, any poultry fat); and overly sentimental, with high notes and big strings. It's an over-the-top word with a showbiz quality to it. A schmaltzy chicken is a chicken doing a tap routine with a feather boa; it's going to give you big flavor whether you like it or not. Personally, I like it. So, without further ado, I've got Melissa Clark's new recipe for skillet chicken thighs with schmaltzy tomatoes just for you. The caramelized pan drippings you get from roasting chicken thighs are tossed with the tomatoes, making them saltier and juicier. That recipe is below, along with four other possible dinners for the week. Suggestions? Feedback? Write to me anytime at dearemily@nytimes.com. I love to hear from you. And if, in turn, you love our work at New York Times Cooking, then please consider becoming a subscriber. It supports everything we do in the kitchen. I'm also making: Cherry pie! David Malosh for The New York Times. Food Stylist: Simon Andrews. 1. Skillet Chicken Thighs With Schmaltzy Tomatoes Melissa Clark's new recipe is easy-peasy, but if you're in a rush or are not much of a lemon zester, you can skip Steps 1 and 2, season the chicken with just salt and still land on a very good meal. View this recipe. Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne. 2. Sticky Miso Salmon Bowl The word "sticky" in the title of Andy Baraghani's new recipe is extremely delicious, as is this weeknight dinner that combines grapefruit with honey, miso and ginger for a combination marinade and glaze. This is a remarkably fast way to do a lovely dinner. View this recipe. Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. 3. Basil-Butter Pasta I'm a big proponent of pesto and its transformative powers when it's added to a dish. But what if you just made basil butter — no nuts, garlic or cheese — and tossed it with steaming pasta? Ali Slagle has done it, and her recipe is a must for lovers of sweet summer basil. View this recipe. David Malosh for The New York Times. Food Stylist: Simon Andrews. 4. Grilled Shrimp With Spicy Slaw Summer ease, from Yossy Arefi: Quickly grill shrimp (or sear them on the stove, or substitute chicken or tofu). Then make a dressing with orange and lime juices, honey and jalapeño. Combine with sliced cabbage, maybe mango slivers. Eat! View this recipe. David Malosh for The New York Times. Food Stylist: Simon Andrews. 5. Broccoli Korma Broccoli can be luxurious — just simmer the florets in coconut milk, which Zainab Shah deepens here with a tablespoon of almond butter, then adds zip with ginger and garlic. Eat with rice or roti, or both. View this recipe. We wrote a cookbook! "Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat" comes out on Oct. 8. Preorder it now. Thanks for reading and cooking. 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 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. Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Five Weeknight Dishes from The New York Times. To stop receiving Five Weeknight Dishes, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018