Dinner

Serious Eats

Feb 26, 2025

Chicken With Warm Bulgur Pilaf and Tomatoes

This easy, six-ingredient weeknight dinner pairs juicy chicken breasts with a warm bulgur pilaf studded with blistered tomatoes, fragrant scallions, briny olives, and feta cheese. It comes together with just one skillet in under 20 minutes.

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.

NYT Cooking

Feb 4, 2025

Crazy Crust Pizza With Sausage

Homemade pizza from scratch in just one hour? Crazy! The no-yeast, no-knead recipe for Crazy Crust Pizza was first popularized decades ago when it was published by Pillsbury. The easy-enough-for-a-school-night pizza relies on a simple batter of flour, milk and eggs for a light, tender crust that’s reminiscent of a Dutch baby. Toppings like sausage, onion and bell pepper are scattered over the batter and the pizza is baked halfway before it gets blanketed in crushed tomato and mozzarella and baked again. As with any pizza, the particular toppings are customizable, but try to keep the total volume to around three cups for a well proportioned slice.

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

Aug 15, 2024

Ukrainian Varenyky

Tossed in butter and served with dollops of sour cream and plenty of fresh dill, these plump cheese-filled varenyky are beloved throughout Ukraine.

NYT Cooking

Aug 7, 2024

Double Smash Burgers

Smashburgers get their name from just that: smashing the meat onto a griddle using a metal spatula or burger press, resulting in a thin burger with seriously charred edges. Use ground beef that has a 20 percent fat content, roll the meat into balls, then chill for at least 30 minutes before cooking to keep the fat solid. The result? Juicy burgers with brown, crisp edges. Unlike a typical burger that you might throw on the grill, thinner smashburgers cook best on a griddle or cast-iron skillet. Smear some mayonnaise on the insides of the buns before toasting them; the fat leftover from the mayo should be just enough to slick up the griddle to cook the burgers, but you can use a touch of oil in between batches as needed. Top your burger how you like: Finely shredded lettuce, homemade pickles and thinly sliced red onion are enough to make this fast food staple feel fancy. A simple combination of mayo, ketchup, mustard, relish and vinegar creates the perfect sauce, but fry sauce would also hit the spot.

Serious Eats

Jul 28, 2024

Easy One-Bowl Salmon and Bean Salad

Poached and flaked cooked fish in an easy, hearty salad with plump cranberry beans and peppery arugula makes a lovely, satisfying meal.

Serious Eats

Jul 19, 2024

Bibim Guksu (Korean Cold Mixed Noodles)

Cool down with a bowl of these Korean cold noodles, which get their spicy, sweet, and tart flavor from a gochujang-based sauce and extra nuttiness from crushed sesame seeds. Served with crunchy, juicy vegetables, a boiled egg, and a drizzle of sesame oil, it’s a hot-weather meal that’s light yet satisfying.

Serious Eats

Mar 12, 2024

Pastrami on Rye

This classic Jewish deli sandwich is all about the quality of the pastrami: beef brisket that's rich with smoke and spice, streaked with the melting juices of ample fat.

Serious Eats

Jan 30, 2024

Malaysian Fish Head Curry Recipe

South Indian and Malaysian cuisines come together in this spicy vermillion curry that's simmered with fish heads, eggplant, and okra.

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

Mar 10, 2010

Chicken Cobbler

Chicken potpie, like so many other dishes, was a created as way to stretch chicken by encasing it in less expensive, more filling dough. In restaurants, the dish has gone through something of a renaissance, but not many people make it at home, maybe because it seems like too much work. This version is different, using a far simpler procedure. It is a chicken potpie reimagined as a cobbler, with less dough and more vegetables. The idea here is to do much of the cooking in one pot and skip the most finicky part, the crust, in favor of a simple biscuit topping. In about 45 minutes, you can have a hearty, savory cobbler that is, I’m almost sorry to say, as easy as pie.

NYT Cooking

Jan 13, 2010

Tri-Tip Steak With Tomato Romesco

NYT Cooking

Jun 10, 2007

Family Meal Falafel

NYT Cooking

Dec 18, 2002

Marian Burros’s Mother’s Mushroom Barley Soup

NYT Cooking

Aug 7, 1985

Sautéed Chicken Breasts With Corn and Shallots

When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It's a fresh yet luxurious weeknight meal you're going to make all season long.

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.

NYT Cooking

Chicken Paillards With Corn Salad

This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.

NYT Cooking

Braised Squid With Artichokes

NYT Cooking

Wild Mushroom and Potato Gratin

Wild mushrooms add a luxurious dimension to this comforting, almost classic potato gratin. There is no cream here, just milk mixed with porcini broth (the result of soaking dried porcinis for 30 minutes in boiling water). You can use a mix of wild mushrooms, or just one type. Sauté them with onion or shallots, garlic and savory herbs (thyme and rosemary or sage), season them well and toss with the potatoes. The gratin requires 1 1/2 hours in the oven; first you will doubt that all of the liquid will be absorbed by the potatoes, and about halfway through you will be convinced that the finished dish will be watery and the potatoes hard. But by the end, once all the bubbling has subsided, the soft potatoes will have imbibed all of the flavorful liquid in the dish, and the top and edges of the gratin will be crusty, the way a gratin should be.

NYT Cooking

Trahana With Mushrooms

When trahana is cooked in broth, the broth thickens slightly, as it does when you make risotto with Arborio rice. I make this savory, comforting mixture of mushrooms and trahana the same way I make risotto, adding the broth gradually and stirring vigorously from time to time. You may not need to use all of the broth but it is good to have this much just in case. If you make it ahead and reheat, you will want to add some broth, so don’t throw out what you don’t use.