A common childhood dish for me (Ukrainian) was lightly buttered noodles sprinkled lightly with sugar and dolloped with farmers cheese. Kind of like ricotta. It is pure comfort food.
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Years ago I traded books with @NJChicaa and Iâm pretty sure that is how I got Back Pocket Pasta. I was excited about it at the time but life intervened so I donât think I ever got a chance to cook from it. I did last night though! Creamy zucchini and sausage pasta was a hit. Halve zucchini, scoop out insides and chop. Slice the zucchini and set aside. Saute sausage (chicken for me) for a few minutes, then add the chopped zucchini insides, garlic, and rosemary. After a few minutes add a chopped tomato, and saute a few minutes more. When the pasta is almost cooked, add the sliced zucchini to it. Add cream to the sauce. Make sure to save some of the pasta water - you really need it in this recipe. Drain pasta/zucchini and add directly to the sauce; add cheese. Be happy.
Trying to add photo but it is not happening for me. Will try again later.
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Yay, me! I finally tried a new recipe from the link @linguafood posted for the NYT 50 Most Popular recipes.
I had printed off about a dozen of them since I donât have a subscription, and this was the first one I made: Sheet-Pan Chicken & Potatoes with Arugula and Garlic Yogurt.
Cut it back for 2 BISO chicken thighs.
Didnât have harissa paste, and couldnât find the envelope of harissa spice powder I know I have. So I made my own paste from tomato paste, ground cumin, s/p, smoked paprika, minced garlic, Aleppo pepper, lemon juice, and olive oil. Iâm sure itâs nowhere near as hot as harissa paste usually is, but it worked for me.
I also only have Greek yogurt, so thatâs what I used, thinned a bit with lemon juice and heavy cream.
I like the single sheet pan method of cooking everything together. The leeks, however, seem out of place. But I really enjoyed this meal.
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@LindaWhit, let me know if you want gift links for any of the NYT 50 Best or their follow-up 19 More recipes (both articles are gift links). Theyâre letting subscribers gift unlimited recipes during September, so ask to your heartâs content!
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Thanks, @CaitlinM but I multi-tabbed all of the recipes I wanted last week while on my work computer and PDFâd from a Print screen. Appreciate the offer!
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(Obviously, this applies to anyone else, here, not just LindaWhit).
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You might regret this offer! But here goes:
From 19 More:
*Lemon Bundt Cake
Roasted Chicken Provençal
Homemade Hamburger Helper
*Pesto beans
Chicken Tikka Masala
Roast Turkey With Orange and Sage
From the original list:
Old-Fashioned Beef Stew
Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt
Oven-Roasted Chicken Shawarma
*Thai-Inspired Chicken Meatball Stew
If the list is too overwhelming, the starred items are the ones I would most like. Pretty please and thank you! 
Here you go, gift links all:
Lemon Bundt Cake
Roasted Chicken Provençal
Homemade Hamburger Helper
Pesto Beans
Chicken Tikka Masala
Roast Turkey With Orange and Sage
Old-Fashioned Beef Stew
Sheet-Pan Chicken With Potatoes, Arugula, and Garlic Yogurt
Oven-Roasted Chicken Shawarma
Thai-Inspired Chicken Meatball Stew
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Rockstar!
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Oh my goodness, thanks a million!
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I saved them all! Thanks again, I will definitely be trying these out.
I truly donât mind, it only took a few minutes. So if anyone else wants to take advantage of the NYT anniversary promotion this month, ask away. (If thereâs a recipe not on these lists that youâve been wanting access to, those are fair game, too.)
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Well, look at me, trying yet another new-to-me recipe!
Have had some black garlic in my fridge for at least a year. Wasnât cheap at my local farmerâs market so I figured Iâd best use it.
Found this recipe on the NYT Cooking link and liked it. Made it without the Creole seasoning (used black pepper) and subbed goat cheese for the cream cheese. So yeah, definitely a different flavor than the original recipe, but it was good! (Third pic is about 6-7 cloves of black garlic mixed with the goat cheese, Parm, and parsley.)
Baked Herbs de Provence chicken and peas alongside, as well as wine.
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From The Weekend Cook by Angela Hartnett:
Cullen Skink. Itâs a traditional Scottish fish chowder made with smoked haddock. The motivation to make this was a Steve Marsh video where he went to Cullen, Scotland, just to try this soup.
Itâs a comforting, mild flavoured, sustaining bowl of goodness. I had only a fresh haddock fillet, but made up for some of the smoked flavour with a piece of smoked salmon skin (which gets removed after it flavours the soup). Quick, delicious and will make again.
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Not sure if this counts, but I cooked a second recipe from Back Pocket Pasta. So glad this thread made me pick this book up and look through it, because there are lots of interesting and quick seeming meals for this pasta loving family. Last night, after a kind of rough day, I made PENNE RIGATE w/ GORGONZOLA, RADICCHIO (actually belgian endive), & WALNUTS. We love blue cheese here, so this seemed like a no brainer, and it was a big hit. I donât think I had the full pound of endive/radicchio, and need to remedy that next time because the silky ribbons of it in amidst the funk of the cheese and crunch of the walnuts were wonderful. Toast your walnuts, boil your water, saute the radicchio, add the cheese (in my case it was actually crumbled Danish blue) and add a bit of the pasta water to help emulsify and cook while pasta is cooking. Put pasta in sauce, add walnuts, and youâre done (I didnât have any parsley, and donât care because I normally find it kind of boring). As you would guess, this isnât a great looking dish - pretty much all one color (maybe using radicchio would help on this front) but it was very satisfying. Will definitely make again.
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Of course it counts! Whereas I continue to slack⌠>slinks away<
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Iâve had this book on my books-of-interest list for a few years. Glad to see you making some recipes from it.
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