When we last left off, Sam Sifton, who had just made his departure from the kitchen to take on the role of author for the Very Serious Morning newsletter, left behind a void that many of us—particularly in the culinary world—felt deeply. But now the question remains: Can a journalist, someone whose usual beat involves reporting on current events, successfully dive into the world of cooking and handle the task of writing a weekly cooking newsletter? Will subscribers—accustomed to Sam’s kitchen wisdom and culinary insights—remain loyal, or will they trade in their aprons for reservations at their favorite restaurants? Stay tuned.
In this week’s installment of the Very Serious journey, I—Kim Severson—step into the shoes of Sunday’s stand-in, taking on the challenge of cooking advice with some personal flair, humor, and a strategic arsenal of recipes that are easy, weeknight-friendly, and, most importantly, delicious.
I’m not walking into this endeavor empty-handed. In my back pocket, I have the Weeknight 100—essentially, a small cookbook within Cooking. If you’ve been following along with Cooking for any length of time, you’re familiar with the Weeknight 100. It’s a carefully curated collection of recipes handpicked by our very own Emily Weinstein. As my boss and culinary mastermind, Emily’s approach to balancing a busy family life, a thriving career, and an unwavering love for food makes her the perfect person to curate this list. And with that in mind, I’m using these recipes as the foundation for this week’s meal planning.
Here’s a sneak peek at how the week unfolds:
Sunday: Setting the Tone for the Week Ahead
Sunday is a day when many of us feel like we have the time and energy to experiment a little more in the kitchen. And, when it comes to meals that are nourishing, filling, and versatile, few recipes hit the mark like Ali Slagle’s One-Pot Beans, Greens, and Grains. This dish is the kind of comforting, health-conscious meal that sets a positive tone for the days to come.
The beauty of this recipe lies in its flexibility. You can mix grains like rice and quinoa, or even substitute a grain you already have on hand. The same goes for the greens: If you’re not a fan of kale (or you just don’t have any on hand), you can easily swap in spinach or collard greens. It’s the perfect dish to kick off the week, and for those of us who love to accessorize with a fried egg or a dash of hot sauce, you can’t go wrong with this one-pot wonder.
Featured Recipe: One-Pot Beans, Greens, and Grains
(View Recipe →)
Monday: Miso Magic
By Monday, the reality of the week is starting to set in, and a simple, savory meal is just what we need. For Miso Monday, we turn to Miso-Butter Chicken with Grapefruit. This recipe is a fantastic example of how a little creativity can transform basic ingredients into something extraordinary. The combination of miso paste and butter creates a luscious, savory dressing that elevates a simple salad of greens and citrus. Topped with perfectly roasted chicken, this dish is a quick and satisfying weeknight winner that packs a punch of flavor.
Tuesday: Caesar Salad with a Twist
By Tuesday, the salad-and-protein theme continues, but with a delightful twist. Parmesan-Crusted Salmon Caesar Salad, courtesy of Jerrelle Guy, takes the classic Caesar salad to new heights. The key here is the unique dressing: a mix of fish sauce and store-bought mayonnaise forms the base for a Caesar-adjacent dressing that not only moistens a broiled salmon fillet but also dresses the romaine lettuce and red onions. This dish is a simple but hearty meal that is as satisfying as it is refreshing—perfect for keeping things light and healthy in the middle of the week.
Wednesday: Everyday Dal with Priya Krishna
Wednesday brings a special treat—Priya Krishna’s Everyday Dal, which is a quick and flavorful dish that proves that great food doesn’t have to take hours to prepare. Priya’s version of dal only requires five ingredients and takes a mere 10 minutes to prepare, yet it’s packed with depth of flavor. One ingredient she emphasizes is asafetida, a transformative spice that gives the dal its unique and savory taste. Priya’s dal recipe is a testament to the power of simplicity in cooking. It’s a comforting dish, full of warmth, that brings a little piece of Indian cuisine to your weeknight table.
Thursday: The Mushroom Smash Burger
By Thursday, the week has likely been filled with a mix of victories and challenges, and now it’s time for something a little out of the ordinary. Enter Mushroom Smash Burgers—another brilliant creation from Ali Slagle. This recipe takes the humble mushroom and transforms it into an umami-packed patty. The key is to use a heavy skillet to smash the mushroom caps as they cook in cast iron, which helps them retain their moisture and flavor. The result is a thin, satisfying mushroom patty that you’ll want to double up for each bun. It’s a fun, unexpected way to enjoy a burger while keeping things vegetarian.
Friday: A Sweet Finish with Chocolate Chip-Tahini Skillet Cookie
We started the week with healthy greens and grains, but by Friday, it’s time to indulge a little. Enter Chocolate Chip-Tahini Skillet Cookie, the perfect dessert to end the week on a sweet note. This gooey, delicious treat is made right in the skillet, so there’s minimal cleanup, and the result is a beautiful balance of crispy edges and a soft, gooey center. It’s a dessert that feels comforting yet indulgent—just the right kind of treat to cap off a busy week.
Reflecting on the Week’s Journey
As we wrap up the week, I can’t help but reflect on the journey so far. Cooking, much like life, is about balance—balancing health with indulgence, creativity with practicality, and time with flavor. Throughout this week, I’ve taken inspiration from recipes that range from simple and wholesome to indulgent and comforting, ensuring that there’s something for everyone, no matter what the week may bring.
And just before we wrap things up, I checked in with Sam Sifton to see how he’s settling into his new role. “I miss you too! It’s been a lot of long days of learning new things and meeting new people and missing dinner. I’m still reading, though (lately, The Butcher’s Boy, by Thomas Perry), thinking about the past—and cooking a lot.”
It’s clear that even as he navigates his new gig, Sam’s love for food remains a constant in his life, and we’re all excited to see what’s next for him. As for me, I’m eager to continue bringing you the recipes, tips, and culinary inspiration that make weeknight cooking a little bit easier and a lot more delicious.
You can find these recipes, along with many more, at New York Times Cooking. And if you need any assistance with your account, the lovely folks at [email protected]
