New York Times Dinner Recipes

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Recipes Our Food Staff Cooked On Repeat In 2020

Skillet Chicken With Rhubarb | Melissa Clark Recipes | The New York Times

Spotify has its end-of-year lists, and NYT Cooking has one, too: Reporters and editors shared their go-to recipes.

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At the end of each year, Spotify releases personalized lists of the songs and artists that users listened to most over the last 12 months. Theres no algorithm to count exactly how many times the Food staff made the recipes below in 2020, but consider it the NYT Cooking version of the streaming giants end-of-year recap. Among the greatest hits: cheesy pan pizza, Momofuku bo ssam, and, of course, the years sleeper hit, Mark Bittmans No-Knead Bread.

The songs that got me through the year were beans and garlic toast in broth and kale sauce, which I used to dress pasta, poach eggs, layer in lasagnas or surround with soft polenta. And every time I made sprouts, or had some crunchy vegetables like fennel or cucumber around, I made Eric Kims delicious muchims plus a little pot of rice. TEJAL RAO

I typically add seared scallops to this very substitute-friendly farro salad by David Tanis, though its comfortably filling on its own. The heartiness of the vinaigrette and farro combination is what gives this dish a stand-alone quality. If youre trying to add more veggies to your diet, this is a simple and flavorful way to start. DAVID LOOK

Easy Recipes For Hungry Busy People

Or just hungry people who like easy recipes.

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Weve shaken the sand from our shoes and tucked away our swimsuits until next summer, and the busyness of fall has begun: The calendar is filling up with to-dos and appointments, and if you can believe it, holiday plans. The days can sometimes feel like theyre slipping by, but stopping to make a simple meal and enjoy it can help you slow down and smell the proverbial roses. These recipes are blessedly easy, the kind you can cook once or twice, then cook from memory. Put them together while chatting with your loved ones about their days or booking your plane tickets home for Thanksgiving.

This party on a plate from Ali Slagle will cheer even the dreariest of diners. A salmon fillet is slathered with a fragrant combination of dill, ginger and olive oil, then gently roasted and served over a juicy citrus-radish salad and slices of just-ripe avocado. Leftovers make a great lunch, and its lovely served warm or cold.

Carrot Tart With Ricotta And Feta

If you have some slightly sweet vegetables at your disposal not just carrots, but onions, parsnips, beets or pumpkin this is the recipe for you. Sue Li lays them on a bed of creamy ricotta and briny feta supported by flaky puff pastry. The one big tip: Dont forget to cook your veggies first. Raw vegetables release liquid that can weigh down your otherwise crisp-crunchy puff pastry and take away from its charm.

Theres great beauty in Vertamae Smart-Grosvenors one-step recipe. Its intentionally simple, with few ingredients and lean direction, echoing Ms. Smart-Grosvenors approach in the kitchen. I just do it by vibration, she wrote in her 1970 cookbook Vibration Cooking, or the Travel Notes of a Geechee Girl. Cook until the blind-baked crust is golden brown and the custard is just set add ham or cheese or herbs before cooking or chill it and then dig in the next day when the custard is especially creamy. As Ms. Smart-Grosvenor writes: Do your thing your way.

Eric Kim cooks skin-on, bone-in chicken thighs in a hot, hot oven until you can hear them sizzling, a great sign that their skins are crispy and their fat has rendered. As if that werent mouthwatering enough, he then tosses hand-torn chunks of bread onto the pan. A quick fish-sauce butter, assembled on the stove, is spooned over top. A bed of greens would be a great accompaniment, but if you just wanted to sop up the buttery sauce with those croutons, we wouldnt blame you.

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