http://www.nytimes.com/2016/10/17/dining/quesadilla-night.html 2016-10-17 19:38:04 Quesadilla Night! Tortillas, cheese, some leftover roast turkey, some quick-made tomatillo salsa: It could all make for a delicious dinner at the start of the week. === 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. “I don’t know what you’ve got going for lunch today, but I’m hoping you won’t go gorillas on pizza or cheese steaks because I’d like to make quesadillas for dinner, and it’d be great if you didn’t wave them off because you had a big plate of cumin lamb at your desk for lunch and won’t be hungry until tomorrow morning.” Or so my conscience told me on the subway this morning. We’ll see how I do. Because I really do want to make quesadillas tonight. Tortillas, cheese, some leftover roast turkey from what seems like the 900th bird tested this season in advance of the We could get ambitious and make Florence Fabricant’s bespoke Or we could improvise — with that leftover turkey, yes, or with any cooked protein remaining from our weekend kitchen adventures, anything that pairs nicely with melted cheese and the crisp pliancy of a well-toasted corn tortilla. (And isn’t that everything?) Eat a few of those, then settle in on the couch to see what we make of “ Later this week, we’ll cook dinner for real, though we’ll keep the recipes fast and easy. I’d like to chow down on Melissa Clark’s I may break out a can of very good Italian tuna, for Martha Rose Shulman’s And do you have a can of chipotles en adobo in the fridge? (Many do, and you ought to join them.) Use the sauce — the adobo — to help liven up some barbecue sauce for Martha’s Some Other recipes to cook this week are on Now, let’s debunk a rumor that got the children riled last week. Today is not the last day for “