Squash + Chickpeas + Sheet Pan

Melissa Clark’s recipe is the sheet-pan dinner of my winter dreams.

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By Emily Weinstein

Cookie season has started off with a bang. Here at New York Times Cooking, we have gorgeous new recipes for you from Yewande Komolafe — one easy dough, six exuberant cookies. We also just wrapped up Cookie Week on our YouTube channel, with new videos and recipes from our bakers (including Eric Kim’s breakout gochujang caramel cookies).

And yet, you can’t just eat cookies. You have to eat dinner. (I don’t make the rules!) I’ve got five ideas for you below. I also think you should consider making egg nog, the classic kind, from scratch. It’s really so delicious.

What are you baking? What’s for dinner? Tell me everything: [email protected] I read every note and reply to as many as I can.

1. Roasted Honey Nut Squash and Chickpeas With Hot Honey

Melissa Clark’s new squash recipe is the sheet-pan dinner of my winter dreams. It’s vegetarian, but no one is stopping you from sliding a pan full of chicken thighs into the oven at the same time if that’s your preference.

View this recipe.

2. Chicken Stroganoff

This Brazilian-style version of beef stroganoff comes from the chef Ham El-Waylly, star of “Mystery Menu” on the NYT Cooking YouTube channel. It diverges from the Russian-American dish in ways that go beyond the use of chicken — namely, its tomato base, heavy cream (rather than sour cream) and excellent, crunchy potato stick topping. Commenters are raving already.

View this recipe.

3. Spaghetti al Limone With Shrimp

This luxuriously creamy, ultra-lemony pasta recipe from Lidey Heuck is simple to make but fancy to eat. It’s a great use of frozen shrimp. And if you don’t eat shrimp, this dish would be just as delicious without it.

View this recipe.

4. Tofu and Mushroom Jorim (Soy-Braised Tofu)

I love this recipe from Kay Chun, a nearly instant braise of mushrooms and tofu, which soak in the ginger-garlic sauce. It’s delicious with rice and a small heap of kimchi. It also tastes just as good cold as it does hot, which means you can make it ahead.

View this recipe.

5. Dutch Baby

As I was writing this newsletter, a friend texted me to say that she was making this for dinner, and it struck me as a very good idea. It’s a New York Times Cooking classic by Florence Fabricant, and it works any time of day. (And if you get in touch and tell me what you’re cooking, you, too, might show up in a future newsletter!)

View this recipe.

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