Dinner

NYT Cooking

Jun 17, 2025

Masala Chickpeas With Tofu and Blistered Tomatoes

Like a warm and gentle nudge, masala spice gives onions and chickpeas a distinctively comforting heartiness. Glimmering with droplets of ghee, they become rich in this any-season dish. Tearing the tofu allows for ample crooks and crannies that cradle and accentuate the aromatic goodness of the spice. Cherry tomatoes, slightly and delicately blistered, are welcome as juicy bursts of acidity in every bite. Serve this over rice, or with a gently poached egg, along with a few slices of lime for squeezing.

NYT Cooking

Jun 17, 2025

Lemony Peas and Dumplings

With no kneading or fussy shaping required, these easy, spoon-formed dumplings make the perfect dinner in a pinch. More like German spaetzle and Hungarian galuska than Italian gnocchi, these dumplings are made with a thick, pancake-like batter that comes together in minutes, ready to scoop and plop into boiling water. A fresh nod to chicken and dumplings, these lemon-scented dumplings develop an irresistibly chewy texture as they simmer. Thanks to the residual heat from the water, the frozen peas thaw in a couple of minutes, before getting dressed in the buttery lemon sauce. To ensure a silky-smooth sauce, gradually stir the fridge-cold butter in the lemon juice, two tablespoons at a time. Highlight the sweetness of the peas and the brightness of the lemon juice and zest with a generous sprinkle of salt to finish.

NYT Cooking

Jun 17, 2025

Tamarind Glazed Oxtails 

Inspired by her time working at a restaurant on the island of St. John in the Virgin Islands, this recipe from the chef Lana Lagomarsini, pairs unctuous braised oxtails with the tart flavor of tamarind to create this hearty, luxurious braise. “We would pick tamarind fruit right off of the tree behind the restaurant and I fell in love with its flavor,” the chef remembers. It can be paired with Ms. Lagomarsini’s punchy chow chow recipe, and is also perfect atop a bed of rice and peas, or fungi, a Caribbean cornmeal and okra side dish. Any addition, really, makes this meal feel abundant and celebratory.

NYT Cooking

Jun 17, 2025

Grilled Honey-Mustard Chicken Thighs

Boneless, skinless chicken thighs are a great choice for grilling any night of the week: They take well to marinades, cook quickly and develop a nice crispy exterior without drying out. This crowd-pleasing recipe, inspired by classic honey-mustard sauce, starts with a simple but flavorful Dijon mustard marinade. Since marinades high in sugar can burn when chicken is grilled over high heat, this recipe calls to brush the chicken with a rich, sweet and savory three-ingredient glaze (honey, Worcestershire sauce and more mustard) as soon as it comes off the grill. For a little kick, add a few dashes of your favorite hot sauce to the glaze, and be sure to pass any leftover glaze around the table for dipping. Serve with grilled vegetables and a crowd-pleasing picnic side, such as pasta salad or potato salad.

NYT Cooking

Jun 17, 2025

Sheet-Pan Shrimp Tikka

This quick, flavor-packed meal brings the smoky, tangy essence of tandoori-style cooking into the kitchen with minimal effort. The shrimp are marinated in spiced yogurt to infuse them with bold flavor before being roasted over a bed of vegetables in just minutes. Bell peppers and onions add sweetness and a bit of crunch, while a final blast under the broiler gives everything a slight char. Serve with warm naan, roti or fluffy basmati rice and a cooling raita for a complete meal.

Serious Eats

Feb 13, 2025

Steak Oscar

This updated take on steak Oscar features mahogany-crusted filet mignon stacked with snappy asparagus and a mound of butter-basted crab, all draped with a glossy, rich béarnaise sauce.

Serious Eats

Jan 24, 2025

Lemon-Pepper Chicken

This tender, moist lemon-pepper chicken is an easy, elegant dinner that comes together in less than an hour and requires just one pan.

Serious Eats

Dec 27, 2024

How to Make the Ultimate Chicken and Dumplings

Cozy up with a bowl of thick chicken broth packed with vegetables, shredded chicken, and light, fluffy dumplings.

Serious Eats

Aug 29, 2024

King Ranch Casserole

Shredded chicken, corn tortillas, tomatoes, bell peppers, and plenty of cheese layered with a creamy sauce? King Ranch casserole is the ultimate comfort food.

Serious Eats

Oct 14, 2022

Taiwanese Popcorn Chicken With Furu (Fermented Bean Curd)

Fermented bean curd adds a creamy pop of flavor to deep-fried chicken.

NYT Cooking

Spicy Calamari With Tomato, Caperberries and Pine Nuts

NYT Cooking

Sautéed Cod With Potatoes in Chorizo-Mussel Broth

This recipe came to The Times in 2002 from the French chef Eric Ripert, whose cooking at Le Bernardin carries flavors reminiscent of his culinary training near the Spanish border. Quickly sautéed cod is placed on a bed of potatoes with a savory, supple broth ladled over. It takes not too much time, and it is delicious.