I can’t (and won’t) stop making these 5 recipes
This newsletter from The New York Times Cooking, sent on July 8, 2025, features five weeknight dishes curated by Mia Leimkuhler. Mia shares her favorite recipes that she can’t stop making, providing insights, tweaks, and substitutions to make the dishes even more delightful.
Featured Recipes:
1. Crunchy Queso Wrap
The Crunchy Queso Wrap is a versatile dish with various filling options like canned pinto beans, scrambled eggs, or taco-seasoned ground chicken. It's a fun and customizable recipe inspired by the Taco Bell Crunchwrap Supreme.
2. Dak Bulgogi (Korean BBQ Chicken)
This recipe by Eric Kim offers a flavorful Korean BBQ chicken dish that is easy to make and pairs well with soft white rice. Mia suggests using perilla leaves instead of lettuce for a unique twist.
3. Sausage and Peppers Pasta With Broccoli
A perfect pasta dish by Kay Chun that utilizes fresh peppers from the market. Mia recommends playing around with different types of peppers for a personalized touch.
4. Borani Banjan (Afghan-Style Eggplant in Yogurt)
Zainab Shah's recipe combines warm eggplant with cool yogurt, pomegranate seeds, and mint leaves to create a delightful contrast of flavors and textures. Mia suggests adding toasted pita or nuts for extra crunch.
5. Corn and Miso Pasta Salad
This dish by Ham El-Waylly offers a flavorful pasta salad with miso and corn. Mia mentions that she often adds canned tuna and makes variations by swapping ingredients like chopped chard stems and radishes.
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