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Fish almondine, a nutty variation on a French classic, sole meuniere.

NYT recipe CommentsThis buttery fish is weeknight easy and Julia Child fancy

Fish almondine, a variation on a classic meuniere, combines toasted sliced almonds, brown butter and lemon juice as a sauce for sauteed, flour-dusted fillets.

Melissa Clark

Loaded with the season’s finest offerings, this pie comes together in one frying pan and manages to be hearty yet light. Food stylist: Monica Pierini.

NYT recipe CommentsSkillet vegetable pot pie

Loaded with the season’s finest offerings, this pie comes together in one skillet (frying pan) and manages to be hearty yet light.

Hetty McKinnon

Genevieve Ko’s classic fettuccine Alfredo with crispy chilli oil. Fettuccine Alfredo is the ideal pasta canvas for the firecracker crunch of crispy chilli oil. Food Stylist: Hadas Smirnoff. (Kate Sears/The New York Times)

NYT RECIPE Feeling tired? Feeling frugal? Make this spicy Alfredo

This astoundingly simple meal — it doesn’t even require any chopping — tastes as complex as anything you’d order from a restaurant.

Genevieve Ko

Butternut pumpkin and green curry soup. Food styled by Simon Andrews.

NYT RECIPE Butternut pumpkin and green curry soup

Green curry paste, coconut milk and fish sauce take this butternut pumpkin soup to the next level. Don’t skip the peanut-coconut-lemongrass topping, which adds crunch where creaminess is front and centre.

Samin Nosrat

Chocolate peanut butter pie from Genevieve Ko. Food stylist: Monica Pierini. Prop stylist: Paige Hicks.

NYT RECIPE PremiumChocolate peanut butter pie

As fun as a chocolate bar and as creamy as a cheesecake, this layered dessert looks and feels special but is simple enough for anyone to pull together.

Genevieve Ko

Crispy sheet-pan noodles with glazed tofu. Food styled by Barrett Washburne.

NYT recipe CommentsCrispy sheet-pan noodles with glazed tofu

Contrasting textures are key to Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan (baking tray) and an intensely hot oven.

Hetty McKinnon

Huevos rancheros. Food styled by Simon Andrews. Props styled by Paige Hicks.

NYT RECIPE CommentsHuevos rancheros, or ranch-style eggs

Eggs “rancher’s style” is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning’s work. But it also makes for a satisfying and comforting weeknight dinner.

Kay Chun

Namoura (syrup-soaked semolina cake) photographed in Jersey City, N.J., May 25, 2017. (Melina Hammer/The New York Times)

NYT recipeNamoura (syrup-soaked semolina cake)

This semolina cake soaked in a floral syrup gets its texture from yoghurt that’s been mixed with baking soda and left to sit until doubled in size.

Tejal Rao

Sopa de Albondigas (Mexican Meatball Soup). Food styled by Rebecca Jurkevich.

NYT recipe Sopa de Albondigas (Mexican Meatball Soup)

Some soups are a family affair: this one was passed down from grandmother, to mother, to son, namely Wesley Avila, the chef of Guerrilla Tacos in Los Angeles.

Alexa Weibel

Bar Manager Marina Vidal with her cocktail creation Matcha Made in Heaven at The Sandbar Scarborough Beach.

Food and DrinksPremium‘Matcha Made in Heaven’ claims to be WA’s Best Cocktail

As a love letter to WA, a local bartender has created a cocktail she believes has ‘never been seen before.’

Artemisia Blythe

Sheet-pan (baking tray) chocolate chip pancakes. Food styled by Simon Andrews.

NYT recipe Sheet-pan (baking tray) chocolate chip pancakes

Here’s a clever trick for making a big batch of pancakes that will save you from spending all morning at the stove: bake them all at once on a sheet pan, also known as a baking tray.

Jerrelle Guy

Chickpea stew with orzo (risoni) and mustard greens in New York, Aug. 19, 2021. Melissa Clark puts chickpeas front and centre in this vegetable soup, which gets just a little chew from orzo. Food styled by Simon Andrews. (David Malosh/The New York Times)

NYT recipe Chickpea stew with risoni and mustard greens

Chickpeas are front and centre in this vegetable soup, which gets just a little chew from risoni.

Melissa Clark

Malva pudding. A dollop of apricot jam sweetens the batter of this simple cake. Food styled by Samantha Seneviratne.

NYT recipe PremiumMalva Pudding

Eating malva pudding for the first time feels like meeting a soulmate, its swirl of butter and sugar instantly familiar to the deep heart’s core.

Genevieve Ko

Beef Negimaki. Sharp bites of scallions complement earthy grilled steak that’s been marinated in a deeply savoury combination of soy, mirin, sake and sugar in this traditional Japanese dish. (Johnny Miller/The New York Times; Food Stylist: Simon Andrews)

NYT recipeRecipe: Beef negimaki

Sharp bites of spring onion complement earthy grilled steak that’s been marinated in a deeply savory combination of soy, mirin, sake and sugar in this traditional Japanese dish.

Kay Chun

Fresh and wild mushroom stew. David Tanis cooks brown mushrooms with herbs and onions in broth until they create a gravy-like base, which he finishes with some sauted chanterelles. Food styled by Simon Andrews. (Armando Rafael/The New York Times)

NYT RECIPEFresh and wild mushroom stew

All stews are not created equal. This recipe calls for cooking brown mushrooms with herbs and onions in broth until they create a gravy-like base.

David Tanis

Roasted salmon with miso rice and ginger-spring onion vinaigrette. This weeknight meal takes advantage of ingredients you may already have stashed in the cupboard or fridge. Food styled by Simon Andrews.

NYT recipe CommentsRoasted salmon, miso rice & ginger-spring onion vinaigrette

This stellar weeknight meal takes advantage of ingredients you may already have stashed in the cupboard or fridge.

Kay Chun

A spicy Roman-style lobster with pasta in New York, Dec. 31, 2013. A combination of savoury lobster with broth, combined with pasta in a spicy sauce, make for a filling meal that can be served year round. (Fred R. Conrad/The New York Times.)

NYT recipe Spicy Lobster Pasta

This year-round pasta recipe has a spicy, rust-colored tomato-based sauce heightened by a concentrated lobster broth, flecked with chilli flakes and enriched with cream.

DAVID TANIS

Five-Spice Roasted Carrots With Toasted Almonds. Five-spice, the complex combination of fennel seed, anise, clove, cinnamon and Sichuan peppercorns that is a crucial ingredient in the Chinese pantry, is versatile. Food styled by Monica Pierini. (Linda Xiao/The New York Times)

NYT recipePremiumFive-spice roasted carrots with toasted almonds

Five-spice powder is a crucial ingredient in the Chinese pantry that also happens to be deeply versatile. Here, along with a bright splash of vinegar and ginger, it dresses up simple roasted carrots.

Sue Li

One-pot creamy chicken and noodles. Both the bird and the egg noodles cook in the same vessel for a creamy meal that’s not just warming, it’s also so easy to clean up. Food styled by Barrett Washburne. (Matt Taylor-Gross/The New York Times)

NYT recipe The one-pot creamy chicken and noodles you need to try

Think of this warming dish as a relay race, each ingredient handing its flavour to the next during an (almost!) hands-off cooking process.

Clare de Boer

FILE — A scallion egg wrap in New York, Aug. 24, 2018. A Chinese American adaptation of jian bing, a breakfast dish served throughout Northern China and Taiwan, this Genevieve Ko recipe swaps the traditional thin pancake for flour tortillas. Food styled by Barrett Washburne. Props styled by Maeve Sheridan. (David Malosh/The New York Times)

NYT recipe Spring onion egg wrap

An adaptation of jian bing, a breakfast dish served throughout northern China and Taiwan, this five-minute recipe swaps the traditional thin pancake for flour tortillas.

Genevieve Ko

Strawberry and sesame swirl soft serve. Food styled by Barrett Washburne.

NYT recipe Turn your frozen fruit into the simplest soft serve

When a balmy evening inspires an ice-cream craving, it’s time for 60-second soft serve. Unlike ice-cream, this whips frozen fruit and a little dairy into a dessert that can — and must — be eaten instantly.

Clare De Boer

Bittersweet chocolate mousse with fleur de sel. Food styled by Simon Andrews.

NYT recipe Bittersweet chocolate mousse with fleur de sel

Yes, you can have an elegant dessert ready in 10 minutes, no mixer needed. This recipe forgoes the cream, eggs and hand mixers required by many mousses, prioritising chocolate and chocolate alone.

Melissa Clark

Naan-o Paneer-o Sabzi in New York in July 2021. Each element — feta, basil, mint, cucumbers and watermelon, to name a few — is thoughtfully arranged and delightfully cooling. Food styled by Lish Steiling. (Bryan Gardner/The New York Times)

NYT recipe Naan-o Paneer-o Sabzi (bread, feta and herb platter)

The heart of the Iranian table, this humble and satisfying meal is a simple combination of briny cheese, fresh herbs, walnuts and flatbread. Together, they make a perfect bite, known as loghmeh in Persian.

Naz Deravian

Mushroom Tacos. This simple recipe calls for pan-searing hearty oyster mushrooms until they’re as crispy and golden as chicharron. Food Stylist: Hadas Smirnoff. (Linda Xiao/The New York Times)

NYT recipe Mushroom chicharron tacos

This simple recipe delivers meatiness without any meat. It calls for pan-searing hearty oyster mushrooms until they’re as crispy and golden as chicharron (fried pork rind or belly, or sometimes other meat).

Jocelyn Ramirez

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