These fast recipes feel extra special, without a lot of effort.
Luxury comes in many forms, especially over the holidays. In the realm of food, luxury can be something small and precious, like a jar of jewel-toned jam; or something meticulously handmade over many hours, like tamales or stuffed grape leaves; or something dramatic, like baked alaska, or sumptuous and long-cooking, like pernil, or rich and creamy, like coquito. Maybe it's a splashy splurge, like prime rib or beef tenderloin, heaven with a dollop of horseradish sauce. The pairing of caviar and potato chips is just about perfect.
But for busy people, free time is one of the ultimate luxuries. Maybe you don’t want to spend it all in the kitchen over the holidays, no matter how much you love to cook. So I’ve picked five recipes for you that are relatively fast to make and fancy enough to serve to guests or loved ones.
If you’re still in need of holiday recipe ideas, reach out to me at dearemily@nytimes.com. I’ll respond as I can, and I have lots of recommendations that didn’t turn up in this week’s newsletter. And if you’re still in need of present ideas, then please consider a gift subscription to New York Times Cooking, which supports the work we do. Happy holidays and joy to all! I hope you eat something delicious.
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Genevieve Ko’s new recipe has a special-occasion feel but demands no extra effort. It’s the single large salmon fillet that does it, a statement piece that is simple to work with and so very delicious blanketed with miso and crème fraîche.
A whole roast chicken is a straightforward crowd-pleaser. Colu Henry elevates it with three simple ingredients: maple syrup, rosemary and butter. Roasted carrots, sweet potatoes or squash on the side would work well.
Biryani takes countless forms, including this vegetarian one from Zainab Shah, with its bold colors and flavors. I’d add extra chopped herbs as a garnish, along with the pomegranate seeds — the festive touch that makes this a centerpiece dish.
If you’ve had your eye on Melissa Clark’s magnificent porchetta pork roast, but don’t have it in you to make it (or enough dinner guests to justify doing so), you’re in luck: She also did this version with pork chops, which can be ready in less than 30 minutes.
Sue Li created this stunner, which is made with puff pastry for overall ease. It’s great for dinner with a green salad, and can easily be varied with different root vegetables. Cooked beets could be beautiful.
Hey, folks! I'm Ross, a food writer here at BuzzFeed. It's been a busy, busy year for my kitchen...and computer, realistically. Between taste-testing and ranking all your fave grocery store staples, recreating dishes from some hit TV shows and movies, and covering amazing (or questionable) celebrity food choices, 2022 has been pretty darn fulfilling. But my favorite food moments of the year are still all the mouthwatering recipes that I got to make and eat along the way.
One fun fact about me is that I have this recipe tracker that either horrifies or deeply excites people when they find out about it. There is no in-between. Basically, I keep a record of every single new recipe I try each calendar year and I rate them accordingly. This year, I tried 122 new recipes.
Of those 122 recipes, there were 18 that I pretty much made on repeat. These were my favorites of 2022 that you should absolutely bookmark for next year and beyond.
1.Microwave Salmon — 'Twas the year of microwaved salmon for me here at BuzzFeed, and though I'm sure you're rolling your eyes in disgust and mere moments away from clicking out of this post, please stick around so I can explain why.
If you don't believe me, here's what my mom texted me as soon as she tried it for herself — and she's a damn good cook.
3.Pickle Dip — Earlier this year, I found myself with nine jars of pickles to use up. This recipe helped me to not waste a single one.
Like, this was my fridge.
4.No-Knead Focaccia — Even if you've never attempted homemade bread before, I promise you're more than capable of making this simple, delicious, and always impressive focaccia.
7.Green Goddess Salad — Plenty of TikTok-viral recipes don't live up to the hype. This one, however, is 100% worth it.
8.Cinnamon Toast Crunch Treats — It's hard to quantify just how happy these treats made my tastebuds, even if they are just Rice Krispies treats made with Cinnamon Toast Crunch instead.
9.Mississippi Roast — I am sooooo many years late to this recipe it's actually embarrassing, but even if I wasn't an early adopter, I'm thrilled that this iconic slow cooker recipe found its way to me regardless.
To make it, just toss a chuck roast into a slow cooker with a stick of butter, packets of au jus gravy and ranch dressing mix, and some pepperoncini peppers. I like to add a little bit of the brine, too. Eight hours later, you've got a succulent roast with a surprisingly zesty flavor profile for dinner.
10.Salmon Burgers — Hot take: I'd devour one of these over a traditional burger any day.
11.Old Bay Shrimp Rolls — If you love lobster rolls but can't really afford lobster (guilty as charged), these shrimp rolls satisfy in a very similar but much cheaper way.
12.Alison Roman's Eggplant Parm — There are so many genius things about this recipe, but the most impressive aspect of them all is that it turned me, an eggplant parm hater, into an eggplant parm lover.
13.Fire Roasted Baba Ganoush — Letting an eggplant burn to a crisp and then blending the soft interior into a velvety dip is my kind of "easy cooking."
If you don't have access to a legit fire, no sweat. You can easily replicate this method by charring the eggplants on all sides under your oven's broiler, or on a gas grill. It may take a little bit longer and it might not have that same smoky flavor profile, but it'll still be delish.
14.Big Mama's Cinnamon Roll Cake — It's the cake that took over an entire corner of Reddit, and I only understood why after making it for myself.
15.TikTok's One-Pan Lemon Pasta — This one-pan pasta dish comes straight from Italy, and the technique you'll use to make it is next-level smart.
16.Cheesy Cabbage Gratin — The holidays I celebrated in 2022 were made exponentially tastier by the presence of this glorious side dish.
18.Cranberry Lemon Bars — Regular lemon bars? Great. Lemon bars with cranberry? Talented, brilliant, incredible, amazing, show-stopping, etc.
What was the best recipe you tried in 2022? Drop it in the comments below so I can add it to my list for 2023.
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Phuchka, also known as Pani Puri or Golgappa, is a street food of India that consists of round, hollow puris, filled with a mixture of flavoured water mashed potatoes, onions, green chillies, chickpeas, and a mélange of spices.
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Arguably better than pigs in blankets — or, at least, more elegant — these, flaky hors d’oeuvres will be the first things to disappear at a party. The filling of chopped dried figs and prosciutto or salami is a balanced mix of savory and sweet, but feel free to substitute other dried fruit, like apricots, raisins or cranberries, for the figs. And if you can find all-butter puff pastry, it really makes a difference here, adding a deeply golden color and rich flavor.
4ounces thinly sliced prosciutto or soppressata salami, coarsely chopped
1egg, beaten
3tablespoons grated Parmesan
Ground fennel seeds or black pepper, or a combination, for topping
Mustard, for serving (optional)
Preparation
Place figs in a heatproof bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain well. Coarsely chop and set aside. Line a rimmed baking sheet with parchment paper.
On a lightly floured surface, roll the chilled puff pastry out about ⅛-inch thick to form a 13-by-11-inch rectangle. Using a bench scraper or knife, cut the pastry in half lengthwise so you have two long rectangles. Evenly divide the figs between the rectangles, spreading them into a 1-inch-wide strip that runs down the center of the pastry. Mound prosciutto on top of the figs.
Lightly brush the long edges of the pastry with egg wash. Firmly fold the pastry over the filling to form long rolls. Cut each roll in half crosswise, then slice into 1-inch pieces and place them on the prepared baking sheet, seam side down. Cover with plastic or parchment and freeze for 30 minutes or refrigerate for at least 2 hours and up to 6 hours.
Heat the oven to 375 degrees. Lightly brush the top of each roll with beaten egg and sprinkle with grated Parmesan and a pinch of fennel seeds or black pepper or both. Bake until golden brown, about 25 to 35 minutes. Serve with mustard on the side for dipping if you like. These are best served warm or at room temperature on the day of baking, but leftovers will keep for up to 3 days when stored in an airtight container at room temperature.
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Fried foods are the norm when celebrating Hanukkah, and the Sephardic "isfenğ" is no exception, packed with as much history as crunch.
Hanukkah, literally "dedication" in Hebrew, commemorates the Maccabean revolt that led to the historical recovery of Jerusalem from the Greek empire and the rededication of the menorah in the Second Temple around 168 BCE. Religious texts later extrapolated on the event in Shabbat 21b of the Talmud, writing of the miracle of the oil that lasted for eight days. Oil and fried foods have ever since been inextricably linked to the holiday.
But there's more to explore in the culinary canon of the Jewish "Festival of Lights" beyond the traditional latkes (grated potatoes mixed with onions, egg and fried into crunchy pancakes) and sufganiyot (doughnuts stuffed with a piping bag full of jelly) that are as essential to celebrating Hanukkah as candles for the hanukkiah – the nine-branch menorah used exclusively for the holiday. This year, take a trip back to 13th Century al-Andalus (modern-day Andalusia, Spain) when Jews – and Muslims – both indulged in isfenğ.
Fried foods are the norm when celebrating Hanukkah and isfenğ is no exception among Sephardim – the Jewish diaspora with roots in Spain prior to the Inquisition. Isfenğ are simplified culinary cousins of sufganiyot. There's no piping bag necessary; just golf ball-sized pieces of dough stretched, formed into a ring and dipped in frying oil for about a minute each side. That's it. Its crispy thin crust gives the doughnut the flavour of fried toast when you bite into it, followed by a hint of sweetness.
Hélène Jawhara Piñer is a Sephardic cookbook author with a PhD in medieval history and the history of food who's been recognised and awarded by a number of organisations, including most recently the Society for Crypto-Judaic Studies, for her engagement with Sephardic history research. She grew up in France surrounded by French family, but with Andalusian roots through her father. Her second book on Sephardic culinary heritage, Jews, Food, and Spain was released in November. Simply put, she is the person chefs, like Zahav's Michael Solomonov, go to when working with Sephardic cuisine.
Hélène Jawhara Piñer is a Sephardic cookbook author with a PhD in medieval history and food history (Credit: Hélène Jawhara Piñer)
"Isfenǧ is a big fried doughnut with bubbles everywhere," she explained. "It's crispy on the outside and airy on the inside."
Piñer writes in her new book that references to isfenǧ can be found in the 13th-Century Kitāb al-ṭabīẖ, the oldest cookbook of the Iberian Peninsula. But those recipes don't seem to fully resemble today's isfenǧ – for one thing, there was no hole in the centre.
Isfenǧ (with a hole) makes its second appearance in the 13th-Century Spanish-Arabic cookbook, the Fuḍālat al-ẖiwān, with a recipe that can be translated as "Confection of Doughnuts".
"This preparation is made from semolina that is dissolved in hot water with salt and yeast," Piñer writes. "They must be fried and browned on the bottom but remain white on top. They can be cooked twice, so that they are lighter [in texture]."
Dough is formed into a ring and dipped in frying oil for about a minute each side (Credit: Chris Griffiths/Getty Images)
Though it originated in Moorish Spain, the isfenǧ travelled along with the diaspora, and now shares its culinary heritage with Northern Africa and the Middle East.
Queen Isabella of Spain expelled Jews and Muslims from al-Andalus in 1492 following the conquest of Granada. Most fled to modern-day Morocco in North Africa and brought their isfenğ with them. Similar variations exist in Libya (sfinz) and Tunisia (bambaloni).
The pastry travelled again following local pogroms and the creation of the State of Israel in 1948. Approximately 274,180 Jews have emigrated from Morocco between 1948 and 2016. Today, there's an estimated population of 472,800 Moroccan Jews in Israel, and a closer look at the etymology of isfenğ tells the story of its journey across the Iberian Peninsula to North Africa and Israel.
Piñer explains that sfenğ also goes by "esponja" or sponge in Spanish, a word derived from the Arabic "sjenğ" of the same meaning. A similar linguistic root exists in Hebrew. The Hebrew word "sfog" refers to a round doughnut. Ladino, Judeo-Spanish spoken by Spanish Jews or Sephardim, used a mix of the Castilian and Arabic and called it "sponǧa."
Though the Jewish population within Morocco has declined significantly, with some estimates putting it around 3,000, local street vendors continue to sell the pastry. Moroccan Jews in the diaspora and in Israel eat isfenǧ for Hanukkah, just as any Ashkenazi Jew tucks into a plate full of latkes. For Muslims in Morocco, it's a year-round street food.
"Isfenǧ testify to a shared culinary heritage belonging to both Jews and Muslims," said Piñer. "Both in the past and the present day."
References to isfenǧ date back to the 13th Century (Credit: Hemis/Alamy)
Make your own isfenǧ this Hanukkah
In 2021, Piñer published Sephardi: Cooking the History with recipes from the Jews of Spain and the diaspora dating back to the 13th Century. In it, Piñer includes this recipe for isfenğ, created using a variety of sources, including the aforementioned Kitāb al-ṭabīẖ. Although she didn't grow up with isfenǧ, it's since become part of her Hanukkah tradition. "I make isfenǧ every other day during Hanukkah," she said.
To make your own isfenǧ, Piñer recommends preparing the dough in advance and setting it aside in the fridge overnight. The texture should be sticky and takes a little practice to get used to handling it, making the hole in the centre, and frying it.
For a little added sweetness, Piñer recommends sprinkling them with a bit of sugar and lightly dipping them in honey.
Isfenğ: the Andalusian Doughnut Recipe By Hélène Jawhara Piñer
Makes: 8
Time: 20 min + 4 hours (or overnight) + 20 min
Ingredients:
1 tbsp fresh yeast + ⅓ cup (70ml) lukewarm water
3 cups (450g) flour
2 tsp sugar
½ tbsp salt
1⅔ cup (330ml) lukewarm water
neutral oil for frying
Instructions:
In a small bowl, dilute the fresh yeast with lukewarm water.
In a large bowl, or in the bowl of a food processor, add the dissolved yeast, flour, sugar and salt. Mix and gradually add the water. The dough should be sticky.
Knead for 15 minutes and cover the bowl. Rest overnight (or for at least 4 hours).
Then, heat the oil in a frying pan or in a deep fryer over medium-high heat.
Lightly dip your hands into some water and take a portion of the dough (the size of a golf ball).
Make a hole in the middle of the dough and stretch it well. Then, fry the dough for 30 seconds to one minute, turning it over once.
These are usually eaten on their own, but you can sprinkle them with sugar and lightly dip them in honey if you want them to be sweet.
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The cake, also known as a torta tenerina, is a classic Italian dessert. "The story goes that it was invented in the early 1900s to honor the tender heart of Queen Elena, wife of King Victor Emmanuel III," according to Dell'Anno.
The "tender heart" is represented by the crisp outside and gooey inside of the cake. "It's a very rich cake with a thin, lightly crispy exterior and a delicate, almost creamy center," says Dell'Anno.
Giuseppe Dell'Anno.Mark Bourdillon/Netflix
Giuseppe Dell'Anno's Chocolate Torte Cake
7 oz. dark chocolate (70 to 75% cacao) bar, chopped or dark chocolate chips (about 1¼ cups)
½ cup (4 oz.) unsalted butter, diced, plus more for greasing
3 large eggs, at room temperature, yolks and whites separated
⅛ tsp. table salt
⅔ cup superfine sugar
½ cup (about 1⅞ oz.) bleached cake flour, plus more for dusting
3 Tbsp. whole milk
Unsweetened cocoa powder, for dusting
Powdered sugar, for dusting
3 chocolate truffles (optional)
1. Preheat oven to 350°, and set rack in center of the oven. Butter a 9-inch springform pan, and line the bottom with parchment paper.
2. Fill a medium saucepan with water to a depth of 1 to 2 inches; bring to a boil over high heat, then reduce to a simmer over medium low. Place chocolate and butter in a medium heatproof bowl; place over the saucepan, making sure that bottom of bowl does not touch water. Cook over medium low, stirring occasionally, until chocolate is melted and smooth, 1 to 2 minutes. Remove from heat, and set aside to cool.
3. Beat egg whites and salt with an electric mixer on medium-low speed until foamy, 2 to 3 minutes. Gradually add ⅓ cup of the sugar, and beat on medium speed until stiff, shiny peaks form, 3 to 5 minutes (do not overbeat; meringue should not look dry and clumpy). Set aside. In a large bowl, beat egg yolks and remaining ⅓ cup sugar with an electric mixer on medium speed until pale and fluffy, 4 to 6 minutes.
4. Gradually sift the flour into the yolk mixture while beating on low speed until smooth, about 2 minutes, stopping occasionally to scrape sides of bowl. Pour in chocolate mixture and milk; beat on medium until fully combined and glossy brown, 30 seconds to 1 minute. Use a silicone spatula to gently fold in egg white mixture in 3 additions. Pour into prepared pan, and spread gently to level.
5. Bake in preheated oven until top looks light brown and crisp, 20 to 22 minutes. Remove from oven, and let cool in pan on a wire rack for 10 minutes. Remove outer springform ring, and transfer cake to a cooling rack to cool completely. Dust top of cake with cocoa powder, then dust two thirds of the top with a generous layer of powdered sugar. Place truffles across the boundary between cocoa and powdered sugar as decoration. Slice and serve.
Serves: 8 Active time: 30 minutes Total time: 2 hours, 55 minutes
Quick tip! "When mixing whipped egg whites into the batter, do not use a whisk," says Dell'Anno. "A silicone spatula will minimize the amount of air knocked out during the process."
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Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life.
* * *
In 2018, Joe-san., a cooking expert with more than 380,000 Twitter followers, began posting his recipes in earnest.
Around that time, he had become independent from his employer, a company that created recipes. The initial intention was to promote himself and hopefully gain orders through the tweets.
He spent days posting his recipes. One day in June 2019, he introduced a recipe for “mixed asparagus rice,” a mixture of rice, chopped asparagus, butter and “mentsuyu” (seasoning sauce for noodles). It received nearly 200,000 likes and became his first recipe to go viral. The number of his followers in the thousands began to grow steadily.
Looking back, he thinks that posting recipes diligently prompted people who came to read one of his posts to make the rounds of his other tweets and decide to follow him. A month later, a major publishing company approached him to write a recipe book.
Analysis at that time showed that his main followers were women in their 30s and 40s, but there were many men in their 20s as well. He came up with more udon and ramen noodle recipes targeting young men.
He received direct responses through social media such as, “I tried cooking myself” and “I showed the recipe to my family.”
Gradually, Twitter changed from being a place to promote himself to one where he posted for the users.
“Instead of urging people to try what I think tastes best, I want to be useful and offer ideas that will make cooking easier,” he says.
Joe-san. feels that young men of today belong to “a generation that is open to cooking.” For that reason, he hopes they will “get used to cooking while they are at university or are recent graduates.”
He wants them to think that when they find partners, it is natural to cook in the kitchen together.
“I think my simple recipes can back that up,” he says.
The “three-treasure dish featuring pickled Chinese cabbage,” cooked with three ingredients, was one of his recipes that went viral. The use of fermented food adds depth to the flavor. While the microwave oven was used when he introduced the recipe on Twitter, he uses a frying pan this time.
* * *
Joe-san.: Born in Yokohama in 1988, Joe-san. struck out on his own as a cooking expert after working at a food planning company. He has written books including “Mendo na Koto Shinai Umasa Kiwami Reshipi” (Fuss-free recipes that are the ultimate in umami).
1. Finely slice eryngii lengthwise. Cut length in half. Cut pickled Chinese cabbage and pork belly slices into bite-size pieces. Mix Seasoning A.
Cut pickled Chinese cabbage into bite-size pieces. (Photo by Atsuko Shimamura)
2. Pour sesame oil in frying pan, add pork belly slices and stir-fry.
3. When meat has changed color, add pickle and eryngii and cook further.
Add eryngii and pickle after meat is cooked. (Photo by Atsuko Shimamura)
4. When ingredients are mixed, add blended Seasoning A and mix while stir-frying.
5. Mix katakuriko starch with water, add to pan and cook evenly.
About 400 kcal and 2.5 grams salt per portion
(Nutrient calculation by the Nutrition Clinic of Kagawa Nutrition University)
Lightly pickled Chinese cabbage can be bought in stores. Although those flavored with yuzu and other ingredients are also sold, choose a simple type without extra savor.
When stir-frying the meat and vegetables, do so on medium heat.
* * *
From The Asahi Shimbun’s Jinsei Reshipi (Life Recipe) column
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Readers loved low-effort, low-cost dishes that don’t skimp on flavor or fun.
Sometimes the chaos of life calls for an all-day cooking project — an artfully arranged ombré gratin, a braided challah or a big pot of Sunday sauce — something to busy your hands and settle your spirit. But most days, what you need is an easy meal: a dish that is simply prepared, if not simple in flavor, and that won’t let you down. This year, as inflation pushed food costs to new highs, the ingredients also couldn’t cost a lot. These are just the kind of recipes New York Times Cooking readers clicked on most in 2022. With the exception of a few special project dishes — we’re looking at you, Thanksgiving! — they are all easy, economical and exciting recipes to live your messy, beautiful life by. (Find our 50 most popular recipes here.)
Sang An for The New York Times. Food Stylist; Simon Andrews.
J. Kenji López-Alt adapted these silky, seven-ingredent noodles from Helene An at Thanh Long restaurant in San Francisco. The recipe calls for 20 smashed garlic cloves, so it’s a recipe and a stress reduction exercise in one.
Sang An for The New York Times. Food Stylist; Simon Andrews.
Readers loved this one-pot dish from Kay Chun for its adaptability and ease — and had plenty to say about it. (They left more than 500 notes on the recipe.) They also used chicken breasts (or even chickpeas or seitan) instead of thighs, basmati rice in place of short-grain, or broccoli instead of bell pepper, and were more than happy with the cozy results.
Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
It’s hard to improve upon a classic Thanksgiving dish like stuffing, but Eric Kim did just that by testing 20 different recipes in search of this ideal version. Take it from Alicia: “This is the best Thanksgiving recipe I have ever tried in my life. And I also test drove five recipes myself before trying this one. Bravo!”
Bobbi Lin for The New York Times. Food Stylist: Monica Pierini.
Ali Slagle combined the flavors of chicken souvlaki, Greek salad and tzatziki into one fabulous 30-minute meal. Serve with Ali’s lemon potatoes, and, if you don’t like the mess of pan-frying chicken, roast it on a sheet pan in the oven for about 25 minutes.
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Maeve Sheridan.
Jarred red curry paste, coconut milk, garlic, ginger and tomatoes make up the fragrant base of this comforting vegan soup from Yewande Komolafe. The creamy broth is poured over bowls of silken tofu and topped with fresh herbs for a vibrant, filling meal.
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Rick A. Martínez smartly combines Tajín, a Mexican seasoning made from dried, ground red chiles, sea salt and dehydrated lime juice, with agave syrup, orange juice and zest, chipotles, adobo and garlic to make a glossy sauce for grilled boneless chicken thighs. If you don’t have a grill, you can roast the chicken in the oven at 400 degrees for about 25 minutes.
Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
Many a reader wowed their Thanksgiving guests this year with Alexa Weibel’s gorgeous vegetarian ombré gratin, made with layers of butternut squash, sweet potatoes, beets, potatoes and store-bought phyllo pastry sheets.
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Mayo, that pantry stalwart, is the secret ingredient in this turkey recipe from J. Kenji López-Alt. By combining thick mayo with fresh herbs and slathering it all over the turkey, the herbs stay in place, and the egg in the mayo encourages browning, so you get an evenly seasoned and burnished bird without much fuss.
Kate Sears for The New York Times. Food Stylist: Monica Pierini.
For crunchy tofu, skip the messy frying, and instead, coat tofu cubes with a mix of cornstarch and oil, then roast until crisp-edged and impossible to stop eating. For a complete sheet-pan meal, balsamic-glazed cherry tomatoes, sliced garlic and red onions roast alongside your tofu.
Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne.
This 15-minute salty, sweet and tangy ground chicken and green bean stir-fry was adapted from the “Night + Market” cookbook by Kris Yenbamroong and Garrett Snyder. Feel free to use ground turkey in place of chicken, or sweet basil instead of Thai or holy basil.
Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.
Readers sure do love a one-pot chicken dish, and this one from Yasmin Fahr is no exception. Inspired by a dinner of ginger fried rice and garlicky stir-fried greens served at Uncle Lou, a Cantonese restaurant in New York, it’s mild and comforting, interesting and nuanced.
Sang An for The New York Times. Food Stylist: Simon Andrews.
Frozen dumplings come to the rescue in this superfast soup from Hetty McKinnon. Miso, ginger, garlic and turmeric create a flavorful base to which frozen dumplings, noodles, baby bok choy and broccoli (or another vegetable of your choice) are added for a full meal.
Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff.
Just when you thought fettuccine Alfredo couldn’t get any better, Genevieve Ko went and proved us all wrong by adding chile crisp and spinach for a 30-minute, no-chop dinner that hits all of the spicy, creamy and umami notes.
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
This classic Italian sauce from Ali Slagle is rich with shredded pork shoulder, Italian sausage and meatballs. Simmer it on the stovetop or in the slow cooker, but however you prepare it, definitely serve it over pasta alongside a green salad and a hunk of good bread. It makes a lot, but freezes well, so you can enjoy the fruits of your labor weeks from now.
Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.
The best of summer produce — corn, tomatoes, basil and cilantro — come together in this extremely simple salad from Genevieve Ko. Some readers got creative by adding avocado, feta, black beans and so on, but it’s also perfect just the way it is.
Linda Xiao for The New York Times. Food stylist: Sue Li. Prop stylist: Pamela Duncan Silver.
Eric Kim’s lush meal of seared scallops and brussels sprouts glazed in a Dijon-, lime- and maple-based sauce is really something special. Serve it with crusty bread, over white rice or risotto, or both.
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
In Ali Slagle’s version of the classic Neapolitan dish, pasta and lentils cook together in one pot so the pasta releases starches that thicken the sauce. What results is a surprisingly creamy and luxe economical pantry meal. Green lentils are ideal here, but brown will work, too. (They just might fall apart a bit more.)
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
This version of pad kee mao was adapted from Hong Thaimee, a chef in New York who grew up in Bangkok. It uses plenty of fresh garlic, basil and chiles, and calls for a Dutch oven instead of a wok. Use whichever protein you like: ground pork or chicken, shrimp, mussels or calamari, or cubed extra-firm tofu.
Beatriz Da Costa for The New York Times. Food Stylist: Susie Theodorou.
In Kay Chun’s wonderfully adaptable fried rice recipe, cubes of tofu are cooked in a combination of soy sauce, garlic, ginger and sugar, absorbing the flavors like tender little sponges. Use any mix of vegetables you like; cabbage, bell peppers and mushrooms are all excellent choices.
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