Sheet-Pan Salmon and Broccoli With Sesame and Ginger. By Lidey Heuck cooking.nytimes.com — This simple, bright green bean dish is as welcome alongside weeknight salmon as it is a Thanksgiving turkey. More than a few readers said they were having nachos for dinner. 1. She began her career working as Ina Garten’s assistant for six years, testing recipes and managing social media for Barefoot Contessa. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. There were requests for vegetarian recipes that use less cheese and more beans, though some people want less beans and — I’m reading between the lines here — more cheese. She began her career working as an assistant to Ina Garten, testing recipes and managing social media for Barefoot Contessa. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. I would double this soup by Samin Nosrat, stashing some of it in the freezer for later (another popular request). Set aside. Step 1 Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic, and 1/4 teaspoon salt. I support that. 5. She began her career working as an assistant to Ina Garten, testing recipes and managing social media for Barefoot Contessa. Samin Nosrat’s butternut squash and green curry soup. 45 minutes, plus at least 30 minutes’ marinating. This is a kid-friendly, cheesy vegetarian recipe by Lidey Heuck that contains no beans — though it absolutely could if you wanted to throw in a can of cannellinis. Brilliant, and delicious too. Andrew Purcell for The New York Times. She began her career working as Ina Garten’s assistant for six years, testing recipes and managing social media for Barefoot Contessa. This dish addresses two popular requests: It’s cooked in one pot, and kids love it, though you may want to reduce the chiles for them. You can follow NYT Cooking on Instagram, Facebook and Pinterest. If so, then please consider subscribing — your support makes our work possible. It was a source of serenity, she said. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. I also received extraordinary notes about cooking for your beloveds, and for yourselves, including an exquisite letter from a reader who ended a long-term relationship, moved into her own apartment and found love again — all during the pandemic! Linda Xiao for The New York Times. Get recipes, tips and NYT special offers delivered straight to your inbox. In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Previous newsletters are archived here. This recipe by Priya and Ritu Krishna starts with cheese, black beans, tomatoes and chips, and adds cilantro chutney and tamarind sauce, common elements of Indian chaat. Please keep them coming: dearemily@nytimes.com. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. NYT Cooking is a subscription service of The New York Times. Indian-ish Nachos With Cheddar, Black Beans and Chutney. Some of the loudest calls were ones you might expect: You like sheet-pan recipes. Set aside. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes. (If marinating the steak overnight, cover and refrigerate the reserved dressing.). Lidey Heuck had admired Ina Garten long before she wrote the Barefoot Contessa asking for a job. (I do like chickpeas.). That’s especially true if you are busy and tired and everyone in your home is on the verge of having a little meltdown because they need dinner. 4. This dish, also by Lidey Heuck, is fast, healthy and really good. Emails poured in after last week’s newsletter, by which I requested you Priya and Ritu Krishna’s Indian-ish nachos. Thanks for reading. If that’s not enough, the recipe is by the London food writer Diana Henry, a hero to several NYT Cooking staffers, and to a reader who emailed to say she’s been cooking a lot from Diana’s superb books. Subscribe now for full access. They are easy to love. Johnny Miller for The New York Times. Is NYT Cooking making your life a little easier these days? Con Poulos for The New York Times. 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