HeyJaredEmily Weinstein
- Indexed articles, last 90 days
- 6
- Latest publication
- Sep 30, 2026
- Outlet visibility, for Twin Cities
- Top 500K sites
- Earliest in this view
- Jul 8, 2026
Latest articles
Five weeknight dishes: ‘You could serve cardboard with this sauce, and it would be good’ (opens the original)
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In addition to being your weeknight dinner correspondent and a professional recipe recommender, I’m the editor of New York Times Cooking. One question I get a lot is: What do we look for in the recipes we publish? Put another way: What makes a dish right for NYT Cooking? There are a few factors, but a big one is what I think of as the lightbulb moment — an “aha!” moment inherent to the recipe, whether it’s a particular ingredient, a technique, a piece of equipment or even just an idea. That’s wh
Five weeknight dishes: Shrimp peperonata, chicken with spicy corn and KBBQ meatballs (opens the original)
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I love writing to you each week about the doable yet delicious recipes that I make at home. But every once in a while I want to tell you about a dish or technique that falls beyond the weeknight cooking zone — usually because it takes too long to make or calls for a pricey ingredient that you’d save for a special occasion, or at least for a time when you’re able to sit back and savor it. Right now, that technique is one that my old boss and friend Sam Sifton, the founding editor of New York Time
5 Weeknight Dishes: Laughing-in-delight-while-you-eat delicious (opens the original)
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We’ve reached August, which means it’s time for one of my favorite annual editions of Five Weeknight Dishes, a whole article devoted to the queen of summer: the glorious, bodacious tomato. The best way to eat a ripe tomato is just to eat it. Slice and season it with salt and pepper, maybe add a dribble of oil. But the second best is the BLT — a classic bacon, lettuce and tomato sandwich. (No avocado, please.) One of our reporters, J.J. Goode, wrote a great story about BLTs: one man’s odyssey to
Five weeknight dishes: Fast recipes that sing of summer (opens the original)
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It’s high summer. Shouldn’t we all be at a beach, or by a lake, or somewhere else where dinner is the freshest fish, seasoned honestly with just salt and pepper and grilled to pearlescent perfection? That’s what I did on my summer vacation: I went to Portugal, and I ate that fish at a table on the sand, with lemon wedges, simple vegetables and rice on the side. It was nothing fancy, but it was also pure luxury. Try the dishes below, all of which also sing of the season. In this juicy and colorfu
Five Weeknight Dishes: Andy Baraghani’s chicken salad is full of crunch (opens the original)
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I love chicken salad, which can be superb and very satisfying if the chicken isn’t completely smothered by mayonnaise. To be fair, the mayo is tricky to get right. Too little, and your salad is dry and disunited. Too much, and it’s gloppy and dull. And when it gets as hot outside as it has been recently in many parts of the country, some people are altogether mayo-averse. Luckily, Andy Baraghani has shown us another path. His inspired new recipe for spicy and creamy cashew chicken salad avoids m
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For Twin Cities, the outlet · Measured Aug 1, 2026
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