Fast and warm, this curry fish should be dinner tonight.

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I received a lot of emails in response to Apple’s newsletter last week. What if the amount you end up might be described as unreasonable-although we agree that this is a good question. You like to fry them, grind them into oatmeal, cook them with bacon and Brussels sprouts, make free-form pies from store-bought dough, bake them into potato chips, and eat them hot. However, the best answer came from Yewande Komolafe, a writer on our team, who told me that she brought back "a bushel" from apple picking and then spent three days making her apple jelly.

Very full bushel. Three days.

This week, I have prepared five delicious apple-free recipes for you. But first, I want to make sure you saw Melissa Clark’s column about cooking with her Instant Pot and what she learned in the five years since she started using it. A lot of wisdom, plus a new recipe for olive stew with pork, tomato stew with chickpeas and rice pudding. (More Instant Pot recipes from Melissa are here.) As always, I am Deearmily@nytimes.com. Reach out at any time.

I want to make this tonight: Millie Piltree's version of fish curry, which combines Jamaican curry powder, coconut milk, ginger and sweet peppers for a quick and warm stew. I will sprinkle fresh chili on my chili, but you can make it mild.

I can't read Ali Slagle's gnocchi recipe. (Or really any gnocchi, period. Try to char or roast them until crispy, add olive oil and season with salt.) Ali’s latest version is a one-pot meal with a steakhouse atmosphere, but no steak: mushrooms, Spinach and creamy horseradish mustard sauce are entangled with the gnocchi, which represents baked potatoes.

Just a completely delicious recipe from Melissa Clarke, our completely delicious recipe queen. This one has a five-star rating and uses cherry tomatoes, which will collapse, condense and sweeten in the oven. If you want, you can skip the bacon.

This new Eric Kim recipe is easy to make: use lightly crushed white beans and beets to simmer quickly, add deonjang, a fermented soybean paste that provides extraordinary depth, and taste even more delicious.

These sliders from Kay Chun are inspired by Nashville hot chicken, a legendary, spicy fried chicken. (This is adapted from a recipe by Rodney Frazer, the chef of Brooklyn’s beloved Peaches HotHouse restaurant.) Kay has found a genius way to bring this flavor to tofu, and she serves tofu on buns—that’s right. Chicken sliced ​​cabbage is an approved bread to help reduce calories.

thanks for reading. If you like the work we do at The New York Times Cooking, please subscribe! (Or subscribe as a gift! You know what time it is.) You can follow us on Instagram, Facebook, and Pinterest, or follow me on Instagram. My name is Deearmily@nytimes.com, and the previous newsletter is archived here. If you have any questions about your account, please contact my colleague at cookingcare@nytimes.com.

View all the recipes in the weekly plan.