We love dumplings. We love noodles. And we love soup. So, unsurprisingly, we really love Hetty Lui McKinnon’s dumpling noodle soup, a speedy meal that soothes and satisfies. Miso, turmeric, ginger and garlic give the soup body and verve, and from there you have lots of options: Scale up the veggies, add shredded chicken or tofu or salmon, make things spicy with sliced chiles or chile crisp, skip the dumplings and double the noodles. (But really, don’t skip the dumplings.) For more easy, slurpable suppers, be sure to check out our collection of noodle soup recipes.
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Dumpling Noodle Soup
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Maybe next to that bag of frozen dumplings is a bag of frozen shrimp. Get those defrosted for spicy caramel shrimp with lemongrass, a recipe by Charles Phan, adapted by Alexa Weibel. The caramel here is a sweet-salty mix of brown sugar and fish sauce and gets a spicy grassy kick from roasted chile paste and lemongrass.
It’s the weekend — hooray! — so let’s play What Should I Serve to My Friends for an Impromptu Dinner Thing. Naz Deravian’s 30-minute kale and walnut pasta works just as well for company as it does for you on a weeknight: The toasted and seasoned walnuts and generous showering of pecorino to finish make the meal special. To up the umami factor, one reader suggests dissolving some anchovies in the oil in the second step, a terrific idea.
A whole roasted cauliflower is always a lovely vegetarian centerpiece, if not exactly novel. This whole roasted jerk cauliflower, however, feels positively vibrant and exciting. The jerk glaze in this recipe by Gregory Gourdet, adapted by Korsha Wilson, is deeply spiced and sweetened with coconut aminos (or tamari) and coconut (or brown) sugar. “Outstanding,” VaDad, a reader, raves. “I quartered it to serve like a lettuce wedge and drizzled pan drippings over it. The whole shebang disappeared. It’s definitely a party piece that guests will rave about.”
Maybe, after reading The Veggie newsletter this week celebrating peak citrus, you want to focus your cooking energies on citrus-glazed turnips or this tangy couscous salad or a colorful citrus salad, and you just need a perfect protein to go with. Here, then, are Ali Slagle’s simple and foolproof crispy chicken thighs, to serve with anything and everything.
And what’s the weekend without a little baking? Bryan Washington’s miso pecan banana bread is just as savory-sweet as you might hope, with the nutty miso and pecans tempering those overripe bananas. As Bryan notes, this banana bread can hold for several days on the counter or in the fridge, perfect for easy breakfasts and snacktime swipes. MIA LEIMKUHLER
