The New York Times food desk has published its latest selection of five weeknight dishes, led by a lasagna built for speed and a feta frittata from the cookbook author Yotam Ottolenghi.
The roundup appeared Sunday under the headline “A Speedier, Spoonable Lasagna.” Its summary names those two dishes. The summary does not describe the other three, and the full text of the article was not available for this report. Details of the recipes, including ingredients, timing and method, are therefore not covered here.
The headline points to a version of lasagna that is quicker than the traditional baked casserole and meant to be eaten with a spoon. That is a notable shift from the layered, sliceable dish that usually takes the better part of an afternoon. The Times has not, in the summary provided, said how the faster version is made.
The second named dish is a frittata with feta, attributed to Ottolenghi. The London-based chef and writer is widely known for cookbooks built around vegetables, herbs and bold seasoning. His name on a weeknight egg dish suggests a straightforward preparation, though the summary offers no specifics.
The format itself is familiar. The Times regularly gathers a handful of dinner ideas aimed at cooks with little time on a work night. Sunday’s installment arrives as autumn settles in, the evenings are shorter, and many home cooks are returning to ovens and skillets after a summer of lighter meals.
For New York readers, the practical question is simple: what can be put on the table after a full day. A spoonable lasagna and a frittata both fit that need on paper, since each is a single-dish meal. Readers who want the recipes will need to consult the Times directly. Access to the full article may require a subscription.
This report is based on the headline and summary of the Times piece. It does not reproduce the recipes or the remaining three dishes.
Frequently Asked Questions
What is the faster, spoonable lasagna from the New York Times food desk?
The New York Times food desk featured a speedier lasagna meant to be eaten with a spoon, rather than the traditional baked, sliceable casserole. The article’s summary does not explain how the dish is made.
Who created the feta frittata in the New York Times weeknight roundup?
The feta frittata is attributed to Yotam Ottolenghi, a London-based chef and writer known for vegetable-focused cookbooks. The summary does not include the full recipe.
How many dishes are in the New York Times weeknight dinner roundup?
The roundup features five weeknight dishes, but the summary names only the faster lasagna and the feta frittata. The other three are not described in the available material.
When did the New York Times publish this weeknight dinner roundup?
The roundup was published on a Sunday under the headline “A Speedier, Spoonable Lasagna.” The article is aimed at cooks with limited time on a work night.
Do I need a subscription to read the New York Times lasagna and frittata recipes?
Full article access may require a New York Times subscription. The report summarizing the roundup does not reproduce the recipes.
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