Anything but Turkey

Garlicky chile shrimp, citrusy chicken thighs, sheet-pan salmon: These recipes put Thanksgiving in the rearview mirror.

Send any friend a story

As a subscriber, you have 10 gift articles to give each month. Anyone can read what you share.

By Emily Weinstein

The headline says it all: We are entering a turkey-free zone. (Unless you have turkey leftovers, in which case I recommend this pho.) The flavors below are a departure from archetypal Thanksgiving dishes.

But first, I want to hear about your holiday meal. Were there any culinary triumphs? Disasters? Did you finally nail that pie? Tell me everything: [email protected]. I made several New York Times Cooking dishes, including this vegetarian mushroom bread pudding — one of my favorites and an excellent side dish or main course anytime. It’d really be a dream at brunch.

Lastly, we have a new feature on New York Times Cooking: If you’re a Cooking subscriber, you can now share recipes with friends who don’t have a subscription. You have 10 gift recipes to use each month, and you can give them to anyone you like. (This will be crucial for the December cookie season.) Look for the gift icon on the recipe page to start sharing.

1. Shrimp With Chile and Garlic

For this dish, Ali Slagle borrowed the same mayo-marinating technique that Kenji López-Alt used on his Thanksgiving turkey, which yields juicy shrimp with a delectable browned crust. The recipe was written for the grill, but you could broil the shrimp instead, or cook them in a cast-iron stove over high heat (turn on the vent, open the windows).

View this recipe.

2. Beet Salad With Coriander-Yogurt Dressing

This gorgeous salad from Yewande Komolafe looks and tastes far more complex than it is, and it works as a main course for two to three people. Roast the beets yourself, or buy them cooked at the store for even greater ease.

View this recipe.

3. Roasted Squash With Spiced Onion Gravy

I’ll concede that squash is a very Thanksgiving ingredient, and this newsletter is supposed to move us beyond all of that. But this recipe from Sohla El-Waylly looks so good to me that I had to put it in this newsletter stat. And here we are! Serve it with salted yogurt as a main course (adding a can of chickpeas and extra gravy wouldn’t hurt) or as a side dish.

View this recipe.

4. Sazón Chicken Breasts

Here, Von Diaz marinates boneless chicken in a mixture of sazón — the scarlet-colored, cumin-rich spice blend — and freshly squeezed orange juice. The results are fragrant, juicy and satisfying without too much work.

View this recipe.

5. Sheet-Pan Salmon and Broccoli With Sesame and Ginger

I’ve made this light dinner from Lidey Heuck a few times lately. It’s almost shockingly fast and easy, with great flavor — a paradigm of weeknight cooking. Definitely try it if you’re into that kind of thing, which, if you read this newsletter, you most likely are!

View this recipe.

Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m [email protected], and previous newsletters are archived here. Reach out to my colleagues at [email protected] if you have any questions about your account.

View all recipes in your weekly plan.

Site Information Navigation

Source: Read Full Article