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Portrait of Emily Weinstein

Emily Weinstein

Emily Weinstein is the Food and Cooking editor of The New York Times. She also writes the popular NYT Cooking newsletter Five Weeknight Dishes.

  1. Clean Out Your Fridge, Find Dinner

    Leftover beans form the base of a rich pasta, and stray herbs become a garlicky green sauce to slather on just about anything.

    By Emily Weinstein

     

  2. Pasta Alla Vodka for the Adults, Fried Rice for the Kids

    We’ve got recipes everyone will truly love.

    By Emily Weinstein

     

  3. Easy Ways to Be a Better Cook

    Chicken breasts breaded in Ritz crackers from Eric Kim, craggy tofu in a star anise sauce from Yewande Komolafe, and even more brilliant recipes.

    By Emily Weinstein

     

  4. The Charm of Parm

    Kay Chun’s shortcut recipe for eggplant Parmesan pasta puts the intense pleasure of the original within easy reach.

    By Emily Weinstein

     

  5. Love and Scallops

    Scallops may be a little fancier than most everyday ingredients, but Melissa Clark’s creamy preparation couldn’t be easier.

    By Emily Weinstein

     

  6. Something Green

    These delightfully verdant recipes won’t leave you wanting.

    By Emily Weinstein

     

  7. Pesto With a Citrusy Twist

    A zesty Sicilian take on the favorite, from Ali Slagle, is a perfect accompaniment to fish or pasta.

    By Emily Weinstein

     

  8. What I’m Excited to Cook This Year

    Melissa Clark’s green curry salmon with coconut rice is at the top of my weeknight list.

    By Emily Weinstein

     

  9. Little Luxuries

    These fast recipes feel extra special, without a lot of effort.

    By Emily Weinstein

     

  10. The Top Weeknight Recipes of 2022

    Readers loved Kay Chun’s pasta amatriciana, Ali Slagle’s Greek chicken and so many more.

    By Emily Weinstein