Main Course

8665 recipes found

Jalapeño Grilled Chicken Breasts
cooking.nytimes.com faviconNYT Cooking
May 16, 2025

Jalapeño Grilled Chicken Breasts

These might be the juiciest chicken breasts you’ll ever cook. The fresh, peppery, neon-green brine — imbued with fresh onion, jalapeños, garlic and sake — results in irresistibly succulent meat with the clearest, most straightforward pepper taste. Bolstered by the barbecue’s fire taste, this grilled chicken is great alongside freshly steamed jasmine rice and your favorite hot sauce. If you don’t have an outdoor grill, an indoor grill pan works well; just be sure to ventilate your space well by turning on the hood vent and leaving a nearby window or door open. If you’re cooking this on an indoor grill pan, feel free to cover any empty spaces with thickly sliced onion and extra jalapeños: This prevents the pan from scorching and also gives you a free vegetable side dish.

1h4 servings
Atole de Grano (Savory Corn Porridge With Chicken)
cooking.nytimes.com faviconNYT Cooking
May 16, 2025

Atole de Grano (Savory Corn Porridge With Chicken)

Atole is often thought of as a sweet, drinkable corn-based beverage, but in parts of Mexico, it also refers to this hearty, savory porridge made with masa harina and hominy. This version, inspired by the traditional atole de grano, is thick, creamy and deeply comforting — perfect for showcasing the variety of textures and flavors that different forms of corn can bring. Here, sweet corn kernels and chewy hominy add dimension to the velvety base, while a topping of roasted chicken and caramelized poblanos brings savory depth. A final flourish of lime, chicharrones and hot sauce adds brightness and crunch. Quick to come together and endlessly adaptable, this dish is a warm embrace in a bowl.

35m4 servings
Tuna and Broccoli Fried Rice
cooking.nytimes.com faviconNYT Cooking
May 15, 2025

Tuna and Broccoli Fried Rice

Perfect for kids and adults alike, this fried rice comes together with the help of a can of tuna and some fresh broccoli, along with a few pantry staples, such as onion, garlic, rice, soy sauce and sesame oil. Despite the easy availability of its ingredients and the simplicity of the recipe, it's flavorful enough to impress company. While tuna is the heart of this fried rice recipe, the broccoli could easily be interchanged with other vegetables such as bok choy, kale or brussels sprouts. The chile-garlic sauce adds the slightest hint of heat, but can also be left out or served on the side, to accommodate any eaters with an aversion to spice. Save this recipe for those nights when you crave takeout-style fried rice but don’t want to spend takeout money.

35m4 servings
One-Pot Miso-Turmeric Salmon and Coconut Rice
cooking.nytimes.com faviconNYT Cooking
May 15, 2025

One-Pot Miso-Turmeric Salmon and Coconut Rice

In this layered spinach, salmon and rice dish, a bed of greens layered on simmering coconut rice acts as a steamer basket for the fish nestled on top, allowing it to cook gently. The rice starts cooking while easy-to-eat salmon pieces are coated with savory miso and colorful turmeric. A bit of lime balances the rich flavors. It’s a recipe to play with, depending on whim and what you’ve got on hand: Swap the spinach for chopped chard or kale; stir in preserved lemon for brightness or sliced ginger for a warming kick; or serve with fresh avocado or radish slices.

40m4 servings
Pork, Asparagus and Snap Pea Stir-Fry
cooking.nytimes.com faviconNYT Cooking
May 15, 2025

Pork, Asparagus and Snap Pea Stir-Fry

This speedy stir-fry draws inspiration from the Sichuan dish of fried green beans with pork. In that dish, the green beans are charred and crisp, with red chiles and bits of ground pork playing a supporting role. Here, the ratio is roughly half vegetables, half pork, making this recipe a great way to turn a pound of ground pork into a delicious and balanced weeknight dinner. Asparagus and snap peas not only add freshness and crunch, but they’re time savers, too, needing only a few minutes in the pan. Finally, in order to ensure that the ground pork has lots of flavor, the recipe calls for mixing it with grated ginger, garlic, honey and soy sauce before cooking. The honey is key, as it helps the pork caramelize quickly and stay juicy.

25m4 servings
Mujadara (Lentils and Rice With Fried Onions)
cooking.nytimes.com faviconNYT Cooking
May 15, 2025

Mujadara (Lentils and Rice With Fried Onions)

Comforting, nourishing and budget-friendly, mujadara (which has a variety of spellings) is a humble lentil and rice dish beloved across Levantine cuisines. This version uses rice, but it can also be prepared with bulgur. Either way, deeply browned onions are the star and foundation of the dish, so make sure to cook them until they are a rich golden brown. Be sure to save the cooking water from the lentils, as it provides a flavorful broth to cook the rice. This version of mujadara is spiced with cumin, but feel free to add other spices, such as coriander. The crunchy fried-onion topping is optional, but highly recommended for a joyful party of flavors and textures. Serve mujadara with a side of plain yogurt and a simple green salad, cucumber and tomato salad, fattoush salad or fresh herbs like mint.

2h6 servings
Oven Chicken Kebabs
cooking.nytimes.com faviconNYT Cooking
May 15, 2025

Oven Chicken Kebabs

Made with ground chicken (or lamb), these Turkish-inspired kebabs are highly spiced with red pepper, paprika, cumin, sumac and onion. They may also be grilled or broiled. Serve with lavash flatbread or pita and some refreshing vegetable salads.

1h 35m8 kebabs
Easy Chicken Tacos
cooking.nytimes.com faviconNYT Cooking
May 14, 2025

Easy Chicken Tacos

Tender chicken tacos using boneless, skinless thighs make a flavorful weeknight meal that, if you warm up your tortillas while the chicken cooks, will be ready in about half an hour. After browning the chicken, add water to release the browned bits from the bottom of the pan, then chop the meat into bite-sized pieces. Return the chicken to the pan, letting it simmer in the rich gravy that forms, then serve directly from the pan for easier cleanup. The marinade works with any vinegar-based hot sauce, which you can also offer as a topping. Serve taqueria-style with minced onion, cilantro, lime wedges, and hot sauce, or if you have more time, add guacamole, salsa verde or pico de gallo to your spread. For a heartier meal, serve alongside rice or beans, or both.

30m8 tacos
Chickpea, Spinach and Feta Pie
cooking.nytimes.com faviconNYT Cooking
May 14, 2025

Chickpea, Spinach and Feta Pie

Bringing together inspiration from two great Greek pies, spanakopita (spinach and feta) and prasopita (leek), this one-skillet dish also incorporates chickpeas for extra heartiness. Don’t let looks deceive you, as this elegant pie couldn’t be easier to make. There’s no need to stress about torn or dry phyllo sheets here; in fact, the pastry is deliberately broken and scrunched up into jagged, clumpy pieces that are then simply plopped on top of the pie. When baked, the craggy pastry becomes extra shattery and crisp — and visually arresting. (This forgiving recipe also welcomes any leftover pastry that may seem dry or past its prime.) A pie for all occasions, it’s easy enough for weeknight cooking but also special enough for entertaining.

50m4 to 6 servings
Tuna Pasta Salad
cooking.nytimes.com faviconNYT Cooking
May 13, 2025

Tuna Pasta Salad

A pasta for tuna salad lovers, this recipe combines elements of a classic deli-style tuna salad with pasta, peas and fresh green herbs. It makes for a hearty picnic side dish or lunch, and keeps well in the refrigerator for several days, making it ideal for start-of-the-week meal prep. Chopped celery and red onion add crunch and color, and the tangy Greek yogurt dressing, flavored with lemon juice, mustard and garlic, comes together right in the serving bowl. Any small pasta shape works well here; just be sure to run the cooked pasta under cold water to cool it down before tossing with the dressing.

35m8 to 10 servings
Asparagus Gomaae With Chilled Tofu
cooking.nytimes.com faviconNYT Cooking
May 13, 2025

Asparagus Gomaae With Chilled Tofu

The classic Japanese side dish gomaae typically features blanched spinach coated in a sesame dressing, but here, the nutty sauce pairs beautifully with earthy asparagus. The asparagus is seared just briefly to unlock its buttery sweetness and juiciness; make sure the pan is hot when the asparagus makes contact to ensure the outside chars, even with a short cook time. The asparagus goma-ae is served atop chilled tofu, which serves as a creamy, refreshing backdrop for the bold umami of the sesame sauce. Eat this as a light meal, or partner it with rice or noodles.

20m4 servings
Dill Pesto Pasta With Tuna
cooking.nytimes.com faviconNYT Cooking
May 13, 2025

Dill Pesto Pasta With Tuna

Tuna noodle casserole went on vacation to Italy and returned as this fresh weeknight pasta. The traditional egg noodles are swapped for chewy gemelli, with ridges that capture all the bright dill pesto that replaces the classic creamy sauce. Cubes of celery bring crunch, peas impart sweetness and the tuna positively melts into the pasta, giving it deep savoriness. Cheesy, buttery and spiked with smoked paprika, the crumbled cracker topping may be the true star of this recipe — and it’s equally delicious dusted on top of other pastas, braises and salads.

45m4 to 6 servings
Chickpea Fatteh (Crispy Pita, Chickpeas and Yogurt)
cooking.nytimes.com faviconNYT Cooking
May 12, 2025

Chickpea Fatteh (Crispy Pita, Chickpeas and Yogurt)

Every family has its own way of making chickpea fatteh, but the layers of toasted pita, chickpeas and yogurt sauce always deliver a contrast of creamy and crunchy, warm and cool, sharp and earthy. This version, adapted from Sawsan Daana, the Palestinian chef of Matbakhi restaurant in Kuwait City, includes a layer of hummus in addition to the whole chickpeas, as is typical in Amman as well as Jerusalem, where she was born. Lebanese and Syrian versions skip the hummus and lean more heavily on tahini in the yogurt sauce (see Tip). Whichever route you take, this impressive dish is far easier to pull off than it looks, since the steps are straightforward and many ingredients repeat. If you like, you can prep everything but the toppings one or two days in advance and assemble when ready to serve.

1h4 servings (as a main course) or 8 servings (as part of a spread)
Eggplant Fatteh (Crispy Pita, Eggplant and Yogurt)
cooking.nytimes.com faviconNYT Cooking
May 12, 2025

Eggplant Fatteh (Crispy Pita, Eggplant and Yogurt)

There’s no single way to make eggplant fatteh, a layered dish of crispy pita, tender eggplant and yogurt-tahini sauce that is beloved across the Levant. In this version, adapted from Salam Dakkak, the chef of Bait Maryam restaurant in Dubai, the eggplant is roasted instead of deep fried, a perfectly tasty compromise that requires less cleanup. The contrast of temperatures and textures — crunchy, creamy, hot and cool — makes the dish unforgettable. Fatteh is best served immediately, so the pita chips stay crisp. To make this easier, all components can be prepared ahead, with the eggplant roasted last (or simply reheated) and the dish assembled just before serving.

1h2 servings (as a main course) or 4 servings (as part of a spread)
Kale, Couscous and Tofu Salad With Carrot-Ginger Dressing 
cooking.nytimes.com faviconNYT Cooking
May 9, 2025

Kale, Couscous and Tofu Salad With Carrot-Ginger Dressing 

This satisfying no-cook salad demonstrates that taking cooking shortcuts need not come with any compromise when it comes to taste. Shortcut number one: You can skip massaging the kale; tearing it vigorously softens the leaves sufficiently. Shortcut number two: Save time with store-bought baked tofu, as it has been pre-cooked, which results in a firmer texture that stands up well in salads. And, lastly, shortcut three: Rather than actively monitoring couscous on the stovetop, you can simply season it and rehydrate in boiling water (or even hot vegetable stock, for even more flavor). The punchy, golden-hued carrot and ginger dressing takes cues from the simple salads served at Japanese American restaurants. This version adds miso, which softens the heat of the ginger.

30m4 servings
Lemon-Pepper Chicken Breasts
cooking.nytimes.com faviconNYT Cooking
May 9, 2025

Lemon-Pepper Chicken Breasts

This beginner-friendly chicken recipe uses both store-bought lemon-pepper seasoning and fresh lemon for fast weeknight flavor. The lemon pepper does much of the work here, adding acidity, salt and mild heat to the chicken, while the fresh lemon juice adds the perfect hit of brightness to the buttery, garlicky pan sauce. Serve the chicken right out of the skillet, or transfer the breasts to a plate and drizzle every last drop of the butter-lemon sauce on top. Serve with rice and a simple green vegetable, such as roasted broccoli or sautéed green beans.

20m4 servings
Pan-Seared Chicken With Peas and Prosciutto
cooking.nytimes.com faviconNYT Cooking
May 9, 2025

Pan-Seared Chicken With Peas and Prosciutto

These chicken cutlets develop a beautiful golden crust without the effort of breading by cooking them primarily on one side. Starting with cutlets pounded to an even thickness ensures moist, perfectly cooked chicken in record time. Smothered in a bountiful pan sauce of sweet peas, salty prosciutto and tender silky lettuce, this quick one-pan chicken dinner makes for a relaxed and satisfying weeknight meal.

35m4 servings
Scallops With Bread-Crumb Salsa Verde
cooking.nytimes.com faviconNYT Cooking
May 9, 2025

Scallops With Bread-Crumb Salsa Verde

Rich, buttery scallops contrast beautifully with the crunchy, vibrant bread crumb and herb salsa in this recipe for two, inspired by a version that is frequently served at San Francisco’s Zuni Café. Though this dish feels special enough for a date night in, it’s also simple enough for a weeknight. Serve with sautéed green beans, steamed broccoli or perhaps a kale salad. The herby, briny salsa is worth keeping in mind for future meals: It pairs well with a variety of proteins.

30m2 servings
Crispy Halloumi With Tomatoes and White Beans
cooking.nytimes.com faviconNYT Cooking
May 5, 2025

Crispy Halloumi With Tomatoes and White Beans

This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special.

30m4 servings
Egg and Cheese Toasts With Salsa
cooking.nytimes.com faviconNYT Cooking
May 2, 2025

Egg and Cheese Toasts With Salsa

In Mexico, huevos ahogados (“drowned eggs”) typically refers to eggs gently poached in a vibrant salsa. This version flips the idea into a speedy, satisfying breakfast (or weeknight dinner) by layering crisp-edged fried eggs over cheesy, broiled bolillo toasts and smothering them in a bright, spicy tomato salsa. It's a dish built for flexibility: Use just one serrano for a mild sauce or three for serious heat, and swap in Monterey Jack if you can’t find queso Chihuahua. Finished with creamy avocado and a sprinkle of cilantro, it’s rich, hearty and perfect for sopping up every last bit of salsa.

30m4 servings
Panzerotti (Fried Tomato and Mozzarella Pockets)
cooking.nytimes.com faviconNYT Cooking
May 2, 2025

Panzerotti (Fried Tomato and Mozzarella Pockets)

Panzerotti, a fried variety of Italian street food, are often mistaken for small calzone. The name comes from the Neapolitan word “panza,” which derives from the Italian word for “belly” because their shape resembles a rounded stomach. While they are commonly filled with a simple and satisfying mixture of sweet tomato purée and melted mozzarella, you can also use cooked sausage, ham, bacon or anchovies. Remarkably crispy on the outside and soft and pillowy on the inside, panzerotti are best served freshly fried and still warm, ideally with a side of marinara for dunking.

2h 40m8 panzerotti
Hong Kong-Style French Toast
cooking.nytimes.com faviconNYT Cooking
May 1, 2025

Hong Kong-Style French Toast

This mainstay of the cha chaan teng, or Hong Kong-style diner, transforms the humble peanut butter sandwich into something decadent thanks to a custardy golden-brown exterior that gives way to a warm, creamy filling. Typically deep-fried, this version uses a shallow-fry method for a treat that is easy to achieve at home. A melting pat of butter and drizzle of condensed milk provide the signature finish. The peanut butter may be replaced with any number of fillings, such as kaya (coconut jam), marmalade or chocolate-hazelnut spread. Serve this indulgent breakfast or snack alongside milk tea or coffee for an authentic cha chaan teng experience.

15m4 servings
Braised Pork With Leeks and Mushrooms
cooking.nytimes.com faviconNYT Cooking
May 1, 2025

Braised Pork With Leeks and Mushrooms

Inspired by blanquette de veau, a classic French veal stew, this comforting braise unites pork, leeks, mushrooms and carrots in a creamy, rosemary-infused broth. In this simple braise, nicely seared pork and softened veggies are combined with the broth and aromatics and simmered until the pork is tender and juicy. The dish is finished with a beurre manié — a mixture of equal parts butter and flour — that gets whisked into the stew at the end of cooking to create a smooth, thickened sauce. The final addition of just enough heavy cream creates a silky texture, with fresh chopped parsley to brighten the rich stew.

2h 10m4 servings
Berbere Meatballs
cooking.nytimes.com faviconNYT Cooking
Apr 30, 2025

Berbere Meatballs

These meatballs, enhanced with both Parmesan and berbere seasoning, the fenugreek-and-chile-laced spice mix at the heart of Ethiopian and Eritrean cuisines, are neither Italian nor Ethiopian, but indisputably delicious. The addition of fresh cilantro offers a unique taste that pairs well with the heat of the berbere and the umami of the Parmesan. These meatballs freeze very well, to be baked off whenever the craving hits, or they can be enjoyed right away, paired with rice and salad or vegetables.

25m24 meatballs