What to Cook Right Now

What to Cook Right Now

Good morning. Here’s an awesome dinner from Alison Roman that I think you ought to make tonight and you can, a skillet supper of sautéed sausage and brussels sprouts with quick-pickled red onion (above). The recipe serves six as a side dish, but I think it makes a fine main course for four.

That said, I keep the thermostat at 65 and force everyone to wear sweaters against the chill because why burn money when you can put on another layer. I brew my own kombucha so it tastes of Real Savings (I had a lot of hippies in my life, growing up).

I was at work when I first put forward this notion that Alison’s recipe serves four and my colleague Emily Weinstein snorted: no way. She’d add four fried eggs to the pan of sprouts and sausages, then serve the meal with big hunks of bread and lots of good butter, besides.

I’ll allow that sounds like a fantastic plan. The dish is terrific served over leftover pizza as well, or with a can of drained white beans mixed in for oomph.

You could make harissa chicken thighs with shallots this week. You could make a sheet-pan dinner. If you’re jammed for time, you could try one of these two dozen kid-friendly dishes that can really be ready in a half-hour or less.

Or, if you’ve got a pressure cooker, you could go with a weeknight taco recipe I learned from my pal Karron Skog, who spins it more Minnesota than Mexico: chicken thighs, a can of Ro-Tel tomatoes, chile powder, cumin, salt, pepper, cornstarch, paprika and red-pepper flakes. Cook on high for 17 minutes before a manual release. Shred the meat. Dress it with juice from the pot and eat it on tortillas with lots of cilantro, salsa, cheese, whatever you like.

There are thousands upon thousands of actual recipes to cook tonight and in coming days on NYT Cooking. (You will as you probably know by now need a subscription to access them. Subscriptions are how we keep in groceries. This is the way of the world.) Go browse the site and see what intrigues, then save those recipes you like to your recipe box so that you can cook them later, and rate them, and leave notes on them for yourself and others, to the benefit of all.

We’ll be here for you if something goes wrong along the way, either with a recipe or the site or apps. Just write for help: cookingcare@nytimes.com. Complaints, raves, darts or apples can be sent to me directly: foodeditor@nytimes.com. Follow us on Facebook, Instagram and Twitter. (Follow me, too: @samsifton.)

Now, nothing to do with shawarma or hot links, but the actor and artistic director James Andreassi introduced me to this Australian couple Riley Whitelum and Elayna Carausu, who are sailing the world and documenting their adventures on YouTube. It’s addictive storytelling.

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