Fast and warming, this curry fish ought to be dinner tonight.
I received so many emails in response to last week’s newsletter about apples, and what to do if you end up with a quantity that could be described as unreasonable — though let’s agree it’s a good problem to have. You like to fry them, grate them into oatmeal, cook them with bacon and brussels sprouts, make free-form tarts with store-bought dough, bake them into crisps served steaming hot. The best reply, though, came from Yewande Komolafe, a writer on our team who told me she brought home “a very full bushel” from apple picking and then spent three days making her apple jelly.
A very full bushel. Three days.
This week, I’ve got five delicious, apple-free recipes for you. But first, I want to be sure you saw Melissa Clark’s column about cooking with her Instant Pot, and what she’s learned in the five years since she started using it. Lots of wisdom, plus new recipes for pork stew with olives, tomato-braised chickpeas and rice pudding. (More Instant Pot recipes from Melissa are here.) As always, I’m dearemily@nytimes.com. Reach out anytime.
1. Coconut Curry Fish
I want to make this for dinner tonight: Millie Peartree’s version of curry fish, which combines Jamaican curry powder, coconut milk, ginger and sweet bell peppers for a fast and warming stew. I’d spike mine with fresh hot pepper, but you could make it mild.
2. Sheet-Pan Gnocchi With Mushrooms and Spinach
I can’t get enough of Ali Slagle’s gnocchi recipes. (Or really any gnocchi, period. Try searing or roasting them until they’re crisp, tossed in olive oil and seasoned with salt.) Ali’s latest is a one-pan meal with steakhouse vibes, only it’s steakless: Mushrooms, spinach and creamy horseradish-mustard sauce tangle with the gnocchi, which stand in for roasted potatoes.
3. Sheet-Pan Chicken With Jammy Tomatoes and Pancetta
Just a completely delicious recipe from Melissa Clark, our queen of completely delicious recipes. This one has a five-star rating and uses cherry tomatoes, which collapse, condense and sweeten in the oven. Skip the pancetta if you like.
4. Beans and Greens Stew With Doenjang
This new Eric Kim recipe is easy to make: a fast stew of lightly crushed white beans and chard, made infinitely more delicious with the addition of deonjang, a fermented soybean paste that delivers remarkable depth.
5. Nashville-Style Hot Tofu Sliders
These sliders from Kay Chun are inspired by Nashville hot chicken, the storied, scathingly hot fried chicken. (Here’s a recipe adapted from the chef Rodney Frazer, of the beloved Brooklyn restaurant Peaches HotHouse.) Kay found a genius way to bring that flavor to tofu, which she serves on buns — a nod to the practice of serving the chicken with sliced white bread to help cut the heat.
Thanks for reading. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift! You know what time of year it is.) 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.
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