Ann Friedman - 50 Go-To Dinner Recipes

I'm offline this month, so I’m bringing you AUGLIST: four weeks of lists. These special editions are built on questions that you asked me to include in the reader survey in April, and I’ve synthesized your more than 3,000 replies. In other words, I'm just the conduit here. These are your questions, and your answers. A true collaboration.
 
Today: What's your go-to, no-thinking dinner recipe?

EGGY

• Omelette or frittata full of any leftovers from the fridge
• Modified Spanish tortilla: olive oil, carmelized yellow onions, Trader Joe's shredded hash browns, eggs. If you have chevre, you whip that into the eggs. The very best is covering the eggs while they're cooking to make the whole thing get puffy with steam. It takes 20 minutes. Side salad of arugula with homemade vinaigrette and a little sea salt.
• Eggs scrambled with mirin and soy sauce over rice, topped with cucumber and sesame seeds.

• Spicy chicken lettuce wraps
• Grocery store bagged salad, dolled up with add-ins
• Big ass fridge-dump salad with tuna
• "Gwen salad" is a base of arugula topped with pearl couscous, feta, sliced italian chicken sausage coins, and a champagne vinegar dressing
• Chickpea "tuna" salad
• NYT Cobb Salad
• Hetty McKinnon's spicy cold tofu salad
• Tangy Lentil Salad

• SO many people said pasta e ceci-- especially the Smitten Kitchen one. 
• Kale sauce pasta from Joshua McFadden
• TikTok feta pasta. (I know, I'm embarrassed.)
• Mac and cheese with chili oil / broccoli / cut-up hotdogs / bacon
• Momofuku instant noodles with frozen veggies and a fried egg
• 10-minute peanut noodles
• Pearl couscous  + shitor (Ghanaian Spicy, Sweet, Pepper Sauce)
• Sabrina Ghayour’s mushroom tahini spaghetti

• Fried rice with whatever you’ve got in the fridge
• Gyeran Bap
• Rice, air fryer salmon and broccoli, seaweed, green onion, sesame seeds. 
• NYT spicy turkey stir fry for lettuce wraps
• Soy-Glazed Salmon Hand Rolls. You can skip making the unagi sauce and just buy it (or any kind of soy-based sauce) at the store.
• Tofu stir fry with broccoli, zucchini, red onion and garlic with rice and if we want to dress it up Moosewood peanut sauce.
• Box mix of rice pilaf, frozen spinach, and a can of black beans.
• Ginger chicken rice in the Dutch oven. 
• Chicken Rice with Buttered Onions. It is DELICIOUS.
• South Indian curd rice

• Cheesy bean bake
• Black bean tacos
• Beans on toast—use good bread and sautee in olive oil 
• Brothy beans
• Braised chicken with kale and beans is amazing.
• Drain a can of chickpeas put on a baking sheet drizzle with maple syrup and sriracha and bake till crunchy; good on veggies or a salad
• This Molly Baz big bean gratin thingy.

• Roast vegetables over cheesy polenta / quinoa / rice
• Bake salmon at 425 F for 20 minutes. It’s never wrong. Put in foil, add salt, pepper, garlic salt, oil, lemon juice, and bake.
• Yewande Komolafe’s Baked Tofu w Peanut Sauce
• Magic Spice Chicken
• Cauliflower Shawarma
• Kendra Adachi’s Change Your Life Chicken

• Priya's Dal
• Creamy saag paneer
• Chili - cans of beans and tomatoes and meat and seasonings. I don't care if that's not really chili, I'm not from Texas.
• Heidi Swanson's curry tortellini soup in a jar
• Pinch Of Yum creole chicken instant pot recipe.  So much better than it has any right to be.
• Molly Baz's lentil smothered kale
• Red lentil soup by Melissa Clark
• Congee

• Just snack: Dip [NYT gift link] aka "fun plate" aka "girl dinner." Or "toddler dinner" aka chicken nuggets and cut-up veggies. Or cereal and milk.