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Pickle biscuits, sour cream pound cake, esquites stuffing and more new recipes we think you’ll adore, too.A pear and cranberry crisp tastes like pie, but is far easier to assemble.Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.By More
Shrimp pasta and dumpling salad for warm evenings; potato soup and sheet-pan sausages for gray days.Here in the northeast, the weather has been all over the place: sunny and summery one day, chilly and bleak the next. This makes a couple of things difficult. First, convincing my tween that she needs a jacket on a 50-degree day when she wore shorts the day before, and second, planning meals in advance.This explains how I ended up feeding my poor, sweaty family steaming bowls of white chicken chili on an 84-degree day, when we all would have preferred something like grilled huli huli chicken tucked alongside a cool cucumber salad. (We happily ate chili leftovers over rice the next day, when the temperature dipped yet again.) Since the weather shows no signs of stabilizing any time soon, here’s a handful of recipes that you can shop for now and cook come rain, sun or (please no) snow.Christopher Testani for The New York Times. Food Stylist: Simon Andrews.1. Shrimp PastaLidey Heuck subs shrimp for clams in this weeknight riff on vongole rosso, a classic Italian pasta dish of clams, tomatoes, garlic and white wine. You can use fresh or frozen shrimp; just defrost fully and pat dry with a paper towel before adding them in Step 2.View this recipe.Christopher Testani for The New York Times. Food Stylist: Simon Andrews.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More
