Recipes

I have subbed the salmon for shrimp and cooked them in a pan. I've also made this into a bowl-style meal, by warming black beans and serving everything with rice or faro.

I love this recipe! Trader Joe's Crunchy Chile Onion peanuts go great on top! 1 1/2 lbs boneless skinless chicken breasts or thighs, cut into bite-sized chunks 1/4 cup plain unsweetened nut milk 2 tablespoons tamari 2 teaspoons fish sauce 1 tbsp red curry paste 2 teaspoons honey 1/2 teaspoon yellow curry powder juice of 1/2 lime (other 1/2 will be used in Peanut Sauce below) Peanut Sauce: 1 tablespoon avocado oil 1/2” piece fresh ginger, grated or finely minced 2 cloves garlic, minced 1-3 tbsp honey (sweeten depending on preference) 2 tablespoons rice vinegar 2 tablespoons tamari 1 teaspoon fish sauce (optional) 1/2 cup creamy peanut butter 2 tablespoons red curry paste juice of 1/2 fresh lime up to 1/2 cup chicken bone broth to thin For serving: cilantro, dry roasted peanuts, lime Directions: Combine ingredients and marinate chicken for 1-2 hours (up to overnight) Soak 8-10 bamboo skewers thread chicken onto each skewer Heat a grill panover medium high Cook for 4-5 minutes on both sides While the chicken is cooking start making the peanut sauce by heating avocado oil over medium heat Add ginger, garlic, and red curry paste and saute for 2-3 minutes Whisk in vinegar, honey, tamari, peanut butter, fish sauce and lime juice and cook for another 1-2 minutesAdd bone broth to thin to desired consistency

I love this dressing. I've started to make a double batch and save it for other salads during the week. Ingredients: 4 chicken breasts 1 tsp salt 1/2 tsp fresh ground pepper 3 tbsp avocado oil 1 tsp each: paprika, smoked paprika, cumin, chili powder 1/4 tsp each: garlic powder, onion powder 3 large avocados, large diced 4 ears of corn, kernels removed (about 1 cup of kernels) 1/4 cup shallots, finely chopped 1/4 cup dill, finely chopped optional popular addition: 2-3 slices cooked bacon Dressing: 1/3 cup olive oil 3 tbsp champagne vinegar 3 tbsp fresh lemon juice 1 heaping tbsp honey 1 heaping tbsp dijon mustard 1/2 tsp salt 1/4 tsp pepper

This webpage features a quick and healthy dumpling salad recipe that can be prepared in just 15 minutes. It includes a list of ingredients and a dressing to create a delicious vegetarian meal perfect for those looking to enhance their plant-based diet.

Just like the one from Trader Joe's! I love this whipped feta topped on bowls, as a dip for naan or flatbread, or in a sandwich.

1 whole egg ½ tbsp lemon juice 1 tsp white wine vinegar ¼ tsp Dijon mustard ¼ tsp sea salt 1 cup avocado oil, or light-flavored olive oil

1 medium red onion ½ cup hot water (it does not need to be boiling hot) ½ cup apple cider vinegar 1 tablespoon honey or maple syrup 1 ½ teaspoons kosher salt Optional flavor boosters (see below) Thinly slice the onion with a knife or mandoline, then place in a 16-ounce jar. Add any optional flavor boosters. In a measuring cup, stir together the water, vinegar, honey, and salt. Carefully pour the brine into the jar over the onions. Cover with a lid and refrigerate. They'll be ready to eat after about an hour in the fridge (they'll be vibrant pink), and will keep for 2 to 3 weeks in the fridge. Give Your Pickled Onions A Flavor Boost! These pickled red onions taste amazing as is. But if you want to switch things up a bit – here are a few ways to add some fun flavors and give them a little boost. Stir in whole spices. From black peppercorns and coriander seeds to star anise and fennel seeds, whole spices are a great way to subtly add your favorite seasonings. Add a punch of garlic. Stir sliced garlic pieces into the mix – this is my absolute favorite! Heat it up. Add a dash of cayenne or red pepper flakes for a hint of spice. Add your favorite herbs. I love to add sprigs of dill, or fresh basil and mint leaves. But you can honestly add whichever herbs you like, depending on how you want it to taste.

Baked Brie in Puff Pastry should definitely win a prize for The Most Impressive Looking Appetizer that Took Almost No Work to Prepare! This buttery, flakey, decadent brie in puff pastry with raspberry jam, Rosemary and sugared nuts is guaranteed to be a hit every single time!  Serve this with grapes and slices of apples and pears, and you have an appetizer that is as delicious as it is beautiful! After you get the basic technique of how to assemble this, you can really make it your own by using different flavors and ingredients. . . 425F for 20 minutes or until golden  . . Baked Brie in Puff Pastry with Raspberry Jam, Rosemary and Sugared Walnuts or Pecans

Chia Breakfast Pudding packed with protein, fiber, omega-3s, calcium, and antioxidants. Supports blood sugar balance, and sustained energy.

This Rosemary Apple Cider Chicken is a savory and tender recipe, which is made with fresh apple cider and sweet Honeycrisp apples. It’s the ultimate dish for a cozy dinner or special occasion.

This Italian Wedding Soup recipe is a rich, hearty meal made with bite-sized beef and pork meatballs, tender greens, and delicate pasta. Perfect for family gatherings or a comforting dinner, this dish combines traditional flavors with a modern twist.

This webpage features a quick and healthy dumpling salad recipe that can be prepared in just 15 minutes. It includes a list of ingredients and a dressing to create a delicious vegetarian meal perfect for those looking to enhance their plant-based diet.

Discover our tested Easy & Creamy Homemade Butter Chicken with Naan Bread recipe. Simple instructions, authentic flavors, and pro cooking tips included to help you create this delicious dish at home.

I love this dressing. I've started to make a double batch and save it for other salads during the week. Ingredients: 4 chicken breasts 1 tsp salt 1/2 tsp fresh ground pepper 3 tbsp avocado oil 1 tsp each: paprika, smoked paprika, cumin, chili powder 1/4 tsp each: garlic powder, onion powder 3 large avocados, large diced 4 ears of corn, kernels removed (about 1 cup of kernels) 1/4 cup shallots, finely chopped 1/4 cup dill, finely chopped optional popular addition: 2-3 slices cooked bacon Dressing: 1/3 cup olive oil 3 tbsp champagne vinegar 3 tbsp fresh lemon juice 1 heaping tbsp honey 1 heaping tbsp dijon mustard 1/2 tsp salt 1/4 tsp pepper

This playful recipe borrows the flavors of sour cream and onion dip and reimagines them into a bright, punchy salad with a creamy dressing. Yield: 4 to 6 servings ½ cup sour cream 2 tablespoons sherry vinegar or red wine vinegar 1 tablespoon onion powder 2 teaspoons honey or agave nectar 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce (optional) 1 garlic clove, finely grated or minced Kosher salt (such as Diamond Crystal) and freshly ground pepper ¼cup finely chopped chives, plus more for serving 10 loosely packed cups torn or chopped lettuce leaves, such as butter lettuce or romaine hearts (about 8 to 10 ounces, depending on the variety)

3 ounces fresh greens (about 6 cups) 1/2 head radicchio, cored and sliced into fine ribbons 1/2 large lemon, zested and juiced (about 1 tablespoon juice) 3 tablespoons extra-virgin olive oil 1 teaspoon honey 1/4 cup roasted salted pepitas Salt and freshly ground black pepper

The key to vibrant yet substantial summer salads is to mix raw and cooked ingredients and incorporate as many textures as possible This one achieves that abundance in a streamlined manner by cooking lentils and orzo together in one pot Start with the lentils, then add the orzo partway through cooking so both become tender at once

This Sonoma chicken salad combines shredded chicken with grapes, pecans, red onion and celery all tossed in a creamy, sweet poppy seed dressing. It's easy, flavorful and perfect for meal prep. Ingredients 2 cups shredded chicken ½ cup red grapes, halved ¼ cup diced red onion ¼ cup diced celery 1 Tablespoon chopped pecans ¼ cup mayonnaise, I used avocado oil mayo ¼ cup plain Greek Yogurt 1 teaspoon apple cider vinegar 1 teaspoon honey ½ teaspoon poppy seeds ¼ teaspoons sea salt ¼ teaspoon pepper Method Whisk together mayo, greek yogurt, apple cider vinegar, honey, poppy seeds, salt and pepper in a small bowl. Add chicken, grapes, onion, celery and pecans into a large bowl. Pour dressing over and toss to combine. Taste and adjust seasonings, if needed. Enjoy right away or chill before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich or over a bed of greens. Place salad in an airtight container in the fridge. The salad will keep for 3-5 days.

Pointedly low-fuss and remarkably moist, this recipe gets its verve from pickles used two ways: Dill pickle brine seasons and moistens the chicken from the inside-out, while chopped pickles add zip to the coleslaw Many fried chicken sandwich recipes use breasts, but thighs have more fat, which means they’re more flavorful and harder to overcook The chicken also fries at a lower temperature, so it finishes cooking and its crust crisps at precisely the same time. The buttermilk is key to the crispness here, so avoid any substitutions

This Sonoma chicken salad combines shredded chicken with grapes, pecans, red onion and celery all tossed in a creamy, sweet poppy seed dressing. It's easy, flavorful and perfect for meal prep. Ingredients 2 cups shredded chicken ½ cup red grapes, halved ¼ cup diced red onion ¼ cup diced celery 1 Tablespoon chopped pecans ¼ cup mayonnaise, I used avocado oil mayo ¼ cup plain Greek Yogurt 1 teaspoon apple cider vinegar 1 teaspoon honey ½ teaspoon poppy seeds ¼ teaspoons sea salt ¼ teaspoon pepper Method Whisk together mayo, greek yogurt, apple cider vinegar, honey, poppy seeds, salt and pepper in a small bowl. Add chicken, grapes, onion, celery and pecans into a large bowl. Pour dressing over and toss to combine. Taste and adjust seasonings, if needed. Enjoy right away or chill before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich or over a bed of greens. Place salad in an airtight container in the fridge. The salad will keep for 3-5 days.

Indulge in the delightful marriage of crispy croissants and tangy sourdough in this extraordinary bread. Flaky, golden layers meet a subtle sourness, creating a rich and indulgent treat you'll crave.

This Quinoa Banana Bread is a healthier banana bread with more protein and a lot of micronutrients from the quinoa, but made with no eggs, no dairy, and no refined sugar.

Salted Sage Honey Butter Brioche Rolls: Perfect for soaking up all that Thanksgiving gravy, and just as delicious for breakfast the next day!

Our best lasagna is perfect for Thanksgiving or holiday.

You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat The whole dish is zipped up with some lemon, garlic and red pepper flakes.

Healthy, fast and easy, this zucchini pasta recipe with lemon, basil, garlic and Parmesan couldn’t be simpler.

In 1985, The Times published a recipe for the blueberry muffins served at the Ritz-Carlton hotel in Boston, which Marian Burros, who adapted the recipe, judged among her favorite muffins in the city A few years later, a reader wrote Marian to say that the best blueberry muffins in Boston were in fact from the now-closed Jordan Marsh department store Marian tracked down and adapted that recipe so you can judge for yourself

In this quick-cooking and restorative soup, the key to building flavor fast is curry powder While the spice blends vary from brand to brand, most include at least coriander, cumin, turmeric, fenugreek and black pepper Madras curry powder, used here, is a spicier variant featuring chile powder

This easy chili comes together quickly, thanks to rotisserie chicken or leftover roast chicken and an ingredient list that leans heavily on pantry staples Made with canned chiles and seeded jalapeños, this chili has a mild heat that can be intensified with the addition of ground cayenne, or by leaving the seeds in the jalapeños While some white chili recipes call for cream cheese or sour cream to thicken the broth, this one achieves a similar texture by mashing some of the white beans

▢ 2 tablespoons extra virgin olive oil ▢ 1 medium yellow onion, chopped ▢ 3 garlic cloves, minced ▢ 1 medium head of green cabbage, cored and chopped ▢ 2 celery sticks, chopped ▢ 2 carrots, sliced into thin rounds ▢ Kosher salt ▢ Black pepper ▢ ½ teaspoon ground turmeric ▢ 1 teaspoon ground cumin ▢ 1 teaspoon ground coriander ▢ 1/2 to 1 teaspoon Aleppo pepper or red pepper flakes ▢ 1 (28-ounce) can diced tomato ▢ 3 cups low sodium vegetable broth ▢ 1 cup chopped parsley leaves (from about 1 bunch parsley) ▢ 3 green onions, trimmed and sliced ▢ 1- inch piece fresh ginger, peeled and finely grated ▢ 1 large lemon, zested and juiced

Warm up with this authentic Thai red curry soup, loaded with colorful vegetables and crispy tofu. A comforting, vegan, gluten-free, and grain-free option perfect for a cozy day.

I haven't made this one yet, but it's on my list for this Fall!

I miss Levain cookies from my days in NY. I am so excited to try this recipe! It won an award in a taste test for being closest to the real thing!

In this quick-cooking and restorative soup, the key to building flavor fast is curry powder While the spice blends vary from brand to brand, most include at least coriander, cumin, turmeric, fenugreek and black pepper Madras curry powder, used here, is a spicier variant featuring chile powder

Sautéed onion, pepper and spinach lace this sturdy frittata that’s as good warm out of the pan as it is cold Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below) This recipe is, of course, delicious as is, but you can also take a cue from one of our commenters, Joan, who made this with leftover peppers and onions, adding sliced roasted baby potatoes

Indulge in the sweetest breakfast treat with our fluffy banana pancakes recipe. Made with simplicity and love, these homemade treats are naturally sweet and freezer-friendly.

This traditional Turkish egg dish of garlicky yogurt with poached eggs and a drizzle of spicy butter is rich, luscious and faintly smoky Typically served as a meze among a spread of other dishes, it makes a light lunch or brunch that comes together in the time it takes to poach eggs For your base, opt for Greek yogurt to mimic the thicker yogurt common in Turkey

This game-changing pancake recipe from Sam Yoo, the chef and an owner of Golden Diner in Manhattan’s Chinatown, combines all the nostalgia of diner pancakes with innovative techniques for a dish that makes your eyes widen at first taste Mr Yoo cooks a yeast-risen buttermilk batter in individual skillets to give them height like Japanese soufflé pancakes and a perfect roundness like those in the flapjack emoji

Packed with protein, enough baby spinach to make Popeye proud, and punchy umami from sun-dried tomatoes and feta cheese, these wraps are ideal for make-ahead breakfasts Feel free to customize by adding herbs like dill, parsley or cilantro, or a small handful of chopped roasted red peppers or pitted olives The frittata-like egg mixture is baked in the oven in a baking pan and sliced into rectangles to fit easily on lavash wraps or burrito-size flour tortillas

Indulge in this classic Plum Torte recipe, a beloved tradition at The New York Times, first published in 1983 and reprinted annually until 1989. This sweet and satisfying dessert features a flaky crust, tender plums, and a hint of spice. Personal Notes: 1 batch makes enough for 3 small springform pans originally, I only added plums to make a pinwheel on the top - next time I would add more plums. Perhaps between layers of batter.

Sautéed onion, pepper and spinach lace this sturdy frittata that’s as good warm out of the pan as it is cold Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below) This recipe is, of course, delicious as is, but you can also take a cue from one of our commenters, Joan, who made this with leftover peppers and onions, adding sliced roasted baby potatoes

Once you try this homemade version, you won't go back to store bought!

This perfect vinaigrette recipe comes from Via Carota, the charming West Village restaurant run by Jody Williams and Rita Sodi Since I first wrote about this recipe, it’s become indispensable not only for me but also for my entire Culinary Brain Trust, who now simply call it House Dressing This version comes from my book, “Good Things” (Random House, 2025)

This will be your go to basil vinaigrette recipe! You can use this for salads, vegetables, pasta salads, sauces on chicken, fish and so much more.

If you have an immersion blender, you can blend everything together and it becomes smooth and creamy! I keep this dressing stocked in my fridge!

Crunchy cucumbers and creamy avocados are the stars of this simple five-ingredient salad Peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape After being cut into bite-size pieces, they are combined with salt to draw out moisture, concentrating their flavor

A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork It travels well, so it deserves a spot at your next picnic or desk lunch.

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A few simple elements — shredded rotisserie chicken, smashed, salted and drained cucumbers, and a sweet and spicy dressing — come together quickly in this Sichuan-inspired salad The end result: a fresh, crunchy, flavorful main, served cold with no cooking time, perfect for hot summer days when turning on a stove feels like a Sisyphean task It keeps in the fridge for a few days and tastes even better once the cucumbers have had a chance to marinate and soak up the briny dressing overnight

Roasting a large salmon fillet that’s been covered with a sweet and spicy paste of chile crisp, mayonnaise and honey makes for a dish that’s worthy of a celebration, but also can make a weeknight feel like a special occasion Use your favorite jar of chile crisp or make your own Using one large piece of salmon (rather than several smaller fillets) makes it easier to spread the paste over the fish, helps it bake more evenly, and makes for a dramatic presentation

Fragrant dill rice is a natural accompaniment to salmon, and a complete meal of the two is made easy here by baking them together in one dish Add fresh or dried dill to basmati rice, which is eventually topped with salmon covered in a tangy, sweet and spicy paste of mayo, lemon zest, honey and dried chile flakes To ensure the rice is perfectly fluffy without overcooking the fish, the grains are baked until most of the water is absorbed before the salmon is added over the top.

This easy salmon tray bake packs a real punch thanks to the flavorful marinade it cooks in The soy sauce is a bit of a non-Middle Eastern wild card, but contributes a welcome umami flavor Tunisian harissa adds a nice subtle spice to this dish, but you can also swap it out for biber salçasi, a Turkish red pepper paste that you can find in most Turkish or Middle Eastern grocery stores

This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you'll know it by heart: salmon glazed with brown sugar and mustard The preparation could not be simpler Heat your oven to 400