This week mixes quick no-cook nights with a couple of longer projects that keep you at the stove or grill for the better part of an hour. The cold sesame noodles and white bean salad are your fast evenings. The corned beef hash and suya chicken both reward patience with deeper flavor. The paprika chicken lands in the middle, a reliable sheet-pan dinner that mostly works in the oven while you handle the rest of life.
This Week's Recipes
- Paprika Chicken and Potatoes
- Corned Beef Hash
- Suya Spiced Grilled Chicken Thighs With Nectarines
- Cold Sesame Noodles
- White Bean Salad With Crispy Cheese
1. Paprika Chicken and Potatoes
A sheet-pan dinner that understands weeknight math: chicken and potatoes share the oven, the marinade doubles as a dipping sauce, and everything comes out with crispy edges and a smoky, creamy coating. The paprika mayonnaise clings to the chicken in the oven, then gets refreshed with lime at the end for a bright, tangy counterweight to the roasted potatoes.
At Step 5, while the chicken finishes roasting, you will mix the reserved paprika mayonnaise with lime juice and olive oil for the adult dipping sauce. Before you add the lime, pull out the kid's portion of plain paprika mayonnaise. Kids get the mild, creamy base without the tang. For children under 4, cut the cooked chicken into small, bite-sized pieces to prevent choking. If you are watching sodium for kids under 6, use reduced-sodium mayonnaise to keep things in a reasonable range.
Adults get the full paprika-lime mayonnaise with extra acid. The contrast between the smoky roasted chicken and the sharp, citrusy dip is what makes this feel like a proper dinner rather than a concession. Garnish with parsley and let everyone dunk their own way.
The Split: Adults get paprika-lime mayo with extra tang; kids get mild paprika mayo without lime.
Serves: 4 | Time: 35m | NYT Cooking →
2. Corned Beef Hash
This is a brunch project that demands your attention at the stove, but pays it back with a pan full of crispy potatoes, rendered corned beef fat, and caramelized edges. The technique is specific: pack, crisp, toss, repeat, until you have a mosaic of crunchy and tender bits that no single-texture dish could match. It takes time and a cast-iron pan, and the result is worth both.
At Step 6, the hash is fully cooked and ready for its final toppings. Before you add anything, portion out the kid's serving. Kids get the hash plain or with ketchup, with a fried egg on the side only if they want it. Corned beef is very high in sodium, so limit portions for kids under 6 to keep sodium under 500mg. Make sure the potatoes are cooked until very soft and cut the hash into small pieces for younger children. Ketchup brings its own sodium and sugar, so use it sparingly if you are watching either.
Adults get the hash topped with crispy fried eggs and chimichurri, the herbs cutting through the richness of the rendered fat. The runny yolk and sharp sauce transform the same base into something that feels restaurant-worthy. Serve immediately, while the crisp edges still shatter.
The Split: Adults get hash with fried eggs and chimichurri; kids get plain hash with optional ketchup.
Serves: 4 | Time: 55m | Serious Eats →
3. Suya Spiced Grilled Chicken Thighs With Nectarines
This one is a harder sell for kids, and it is worth being upfront about that. The suya spice blend is complex and warming, the ginger is assertive, and the whole dish carries a West African heat that many children will find unfamiliar. The strategy is to treat it as a progression: start mild, let them taste the grilled chicken and charred nectarines without the full spice load, and build from there if they show interest.
At Step 1, when you whisk the marinade, make two batches. The adult version gets the full garlic, ginger, soy sauce, vinegar, suya spice, and salt. For kids, use half the suya spice and skip the ginger entirely. Their marinade will still have depth from the soy and vinegar, but without the heat and bite that can shut down a cautious eater. For children under 4, cut nectarines in half or quarters rather than serving rounds, and make sure the chicken is grilled to 165°F throughout. If you are limiting sodium for kids under 6, go easy on the soy sauce in their portion.
Adults get the full suya experience: deeply spiced, ginger-sharp, with charred nectarines and scallions tossed in peanuts and cilantro. The sweet fruit against the smoky, nutty chicken is the kind of summer pairing that makes standing at a hot grill feel like the right choice. Keep extra suya spice at the table for dipping.
The Split: Adults get full suya spice with ginger heat; kids get milder marinade with less spice.
Serves: 4 | Time: 50m | NYT Cooking →
4. Cold Sesame Noodles
A no-cook sauce and cold noodles make this the dinner you want when the kitchen is already too hot and your patience is already too thin. The base is sesame oil and soy sauce clinging to chilled spaghetti, with raw bell pepper and grape tomatoes adding crunch and sweetness without any additional cooking. It comes together in the time it takes to boil pasta, then chills until you are ready to eat.
At Step 5, when you toss the noodles with vegetables and sauce, add the sriracha only to the adult portion. Kids get the sesame-soy base with no heat, or just a quarter teaspoon if they want a hint of warmth. The base noodles are already savory and nutty, so the kid version does not feel like a stripped-down compromise. For children under 4, cut the noodles into bite-sized pieces to prevent choking. Sesame is a common allergen, so be aware if that is a concern in your household. Use reduced-sodium soy sauce or dilute with a splash of water if you are watching sodium for younger kids.
Adults get the full sriracha heat plus extra lime squeezed over at the table. The chile wakes up the sesame oil and turns a simple cold noodle bowl into something with real momentum. Make a big batch; it keeps well and tastes better the next day.
The Split: Adults get noodles with full sriracha and lime; kids get mild sesame noodles without heat.
Serves: 4 | Time: 20m | Budget Bytes →
5. White Bean Salad With Crispy Cheese
This is a no-cook summer salad built around creamy white beans, paper-thin fennel, and shattering disks of baked Parmesan. The crispy cheese is the draw for kids, and the recipe knows it: the crisps stay whole until the last moment, so children can help crush them over their own bowls. Everything else is slicing and whisking, which makes this a genuine twenty-minute project from start to finish.
At Step 4, just before serving, toss the salad with the vinaigrette and add the Parmesan shavings and crisps. For kids, set aside some milder greens like spinach if arugula is too peppery, keep the fennel on the side or grate it finely, and let them add their own crispy cheese as a topping. For children under 4, crush the Parmesan crisps thoroughly or omit them entirely, as hard crisps can be a choking hazard. Fennel is fibrous for very young children, so cook or finely grate it if you are serving toddlers. Make sure the beans are soft and mash them slightly if needed for younger eaters.
Adults get the full salad with peppery arugula, thin raw fennel, and crispy cheese tossed throughout. The red wine vinegar and garlic vinaigrette cut through the richness of the beans and cheese, and a final drizzle of olive oil brings everything together. It is substantial enough for dinner on a hot night, and it does not heat up your kitchen.
The Split: Adults get full salad with arugula and fennel; kids get milder greens with self-serve crispy cheese.
Serves: 3-4 | Time: 20m | NYT Cooking →
Start with the cold sesame noodles if you want to test the waters. Twenty minutes, no heat, and the split at the sriracha step is about as clean as summer cooking gets. The base noodles are already mild and sesame-forward, so the kid version barely needs any adjustment at all.
Every Sunday
Get next week's menu.
Five recipes, kid-friendly notes, and one grocery list - straight to your inbox.