4 5 1 4 1 2 1 . Jazz up any ol’ Tuesday with a 15-minute pot of cooking mussels at home. As a subscriber, you have 10 gift articles to give each month.
Anyone can read what you share. Howdy, I’m Tanya, a New York Times Cooking editor and Emily’s gracious understudy this week. They are incredibly sustainable, and cooking them requires minimal time — or skill. Recently, I hosted a small dinner party and prepared a three-ingredient whipped ricotta, a few deceptively simple salads and a one-bowl dessert ahead of everyone’s arrival. I didn’t bother getting the main event — mussels! In that spirit, below are a few recipes that will have you extolling the virtues of The Fancy Weeknight Meal. Don’t be alarmed by the lack of salt: When the mussels yawn open, they release their briny liquid into the pot, seasoning the wine in the process.
Ryan Liebe for The New York Times. Here, Ali Slagle transforms a handful of pantry staples and produce into a savory meal fit for a steakhouse. Crisping gnocchi, either by pan-frying or roasting, is revelatory, and once you start, you may not be able to stop. You could, of course, serve this alongside a steak, but it may very well outshine even the best cuts of meat, so consider enjoying on its own.