http://www.nytimes.com/2016/10/05/dining/6-recipes-for-midweek.html 2016-10-05 20:15:32 6 Recipes for Midweek Take on Wednesday with a modern twist on the chicken potpie and a no-recipe kielbasa dinner. === Sam Sifton emails readers of Cooking five days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, Good morning. There are few pleasures so great in the world of food writing as when Julia Moskin goes deep on a recipe to explore exactly why we loved a particular dish, why that love has waned and how, right now, we ought to rekindle the romance. Julia has just such an article in The Times’s There’s no double crust, but a single flaky top. There’s no pasty interior, but a thickened stock brightened with vinegar. There is no dry breast meat in her pie, but luscious thigh. And no flavorless, mushy vegetables force-marched into the interior, either. Instead, Julia serves them on the side. Hers is a modern potpie, and if you don’t cook it tonight, you ought to by the weekend, and again and again through the end of the year. David Tanis brought us a new recipe as well, for And so did Melissa Clark. She has a sweet new recipe for a In exchange, you shouldn’t have to make a complicated dinner. For this week’s no-recipe recipe (that’s our usual Wednesday game, if you’re new here), maybe you could try our freestyle Hasselback kielbasa, for which you’ll only need a decent-size sausage, an onion, some bell peppers and a glaze of apricot preserves and Get a sheet pan ripping hot in a 425-degree oven while you dice the vegetables. Toss the vegetables in a splash of neutral oil, salt and pepper them, and tip them into a single layer on the hot pan. Allow these to roast in the oven while you cut the kielbasa into thin slices, stopping short of cutting all the way through the meat. You want to end up with a long accordion, basically — or an attenuated pill bug. Now remove the vegetables from the oven, give them a stir, and put the kielbasa on top. Return the sheet pan to the oven and allow everything to roast into crisp softness, basting heavily two or three times with a mixture of a couple of tablespoons of apricot preserves and an equal amount of mustard. Serve with steamed greens or a fresh baguette. It’ll go fast. Other dishes suitable to midweek cooking abound on You can rate the recipes when you’re done cooking, and leave notes on them if you have substitutions to suggest or emendations to propose. If you run into trouble, you can reach us at Now, before you go to the store and shop, make sure to