Cuisine Recipes

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator.

This dish is a deli bacon-egg-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.

Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable, such as a <a href="https://cooking.nytimes.com/recipes/1015707-lemon-garlic-kale-salad">kale salad</a>, <a href="https://cooking.nytimes.com/recipes/1023612-air-fryer-broccoli">broccoli</a> or <a href="https://cooking.nytimes.com/recipes/1023613-air-fryer-green-beans">green beans</a>.

Make some instant ramen. Slide an egg into the hot broth, then some butter. Crown the steaming noodles with slices of American cheese. Scatter a bunch of toasted sesame seeds and chopped scallions across the top, if you want to. Hardly a recipe! But for the chef Roy Choi, who gave it to The Times in 2014, doctored instant ramen is a taste of Korean-American straight-from-the-bag soul food. The butter, egg and cheese help coat the ramen noodles and deepen their flavor. “It’s our snack, it’s our peanut butter and jelly sandwich, it’s our bowl of cereal,” Mr. Choi said. “It’s something that has been a part of my life forever.”

Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with <a href="https://cooking.nytimes.com/recipes/1024080-basmati-rice">basmati rice</a> and <a href="https://cooking.nytimes.com/recipes/12603-mango-tamarind-chutney">mango chutney</a>, with papadums or <a href="https://cooking.nytimes.com/recipes/1013598-naan-indian-flatbread">naan</a> if you can find them, with extra rice if you cannot.

Swirling chile crisp, a popular Chinese condiment, and spinach into fettuccine Alfredo gives you an immensely satisfying meatless one-dish dinner. The firecracker crunch of chile crisp intensifies when sizzled in butter before cream tempers its heat. Parmesan heightens the sauce’s savory umami, and pregrated cheese works just fine here. This astoundingly simple meal — it doesn’t even require any chopping — comes together in under 30 minutes but tastes as complex as anything you’d get at a restaurant.

For the dreamiest roasted potatoes — with creamy insides and very crispy outsides — follow this classic Greek method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock. The potatoes soak up the flavorful liquid, allowing the insides to remain tender while the outsides crisp in the oven’s high heat. You can follow the same method for russet potatoes, though the final result will be less moist.

Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.

When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey’s green bean and tomato salad. It's a meal you'll never forget. (The Monterey Bay Aquarium's seafood watch list provides up-to-date information on sustainable seafood options here.) Why You Should Trust This Recipe The celebrated French chef Pierre Franey first created this recipe in 1993, and it remains the most popular swordfish recipe on New York Times Cooking. After a career in noted fine-dining kitchens, he began writing The Times’s “60-Minute Gourmet” column in 1976, teaching home cooks how to simply and quickly prepare restaurant-quality dishes.

Esquites are the salad form of elotes, charcoal-grilled Mexican corn on the cob that is slathered with a creamy sauce, seasoned with chile powder and lime juice and topped with Cotija, a crumbly, aged Mexican cheese. This version doesn’t require a grill, and instead chars the corn kernels in a hot skillet until browned and caramelized. Cotija brings salty, milky accents to the salad. Ancho chile powder adds smoky notes, but you can use any type of chile powder you favor. Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.

Quick, easy French baguette recipe. Deliciously simple yet crusty and crackly, homemade French Baguettes. Follow this recipe for easy French Baguettes even first time bakers can make and with only a couple hours.

Greek pasta salad is like a classic Greek salad, but with bow tie pasta! Fresh herbs, feta, and briny olives completely transform this summer side dish recipe.

Guests can’t get enough of this thick, zesty dip that bursts with fresh Mediterranean flavor. The feta cheese and fresh mint complement each other beautifully, creating the perfect sidekick for crunchy carrots, toasted pita chips, sliced baguettes or any other dipper you fancy.—Rebecca Ray, Chicago, Illinois

Flavor packed Chinese takeout style chicken recipe made with fresh ginger and garlic in a soy sesame caramelized sauce.

Onion Gravy Smothered Steak is a traditional Southern favorite! The steaks are seared to perfection and then topped with a creamy onion gravy.

These Crock Pot Shredded Chicken tacos are not only super simple but SO DELICIOUS! Reminiscent of authentic Mexican street tacos, these are filled with all of the flavor but none of the work!

My Birria Tacos recipe has all the flavors you&#039;re looking for in birria: they&#039;re earthy and mildly spicy, with fall-apart tender chuck roast beef and Mexican cheese! Of all the birria tacos recipes, this is the best!

15 minutes and dinner is done.

French Onion Soup Rice aka Stick of Butter Rice is the ultimate rice side dish. Give this easy rice recipe a try tonight with your favorite main dishes. French onion condensed soup, rice, butter, and more.

Paleo Chinese Cabbage Stir-Fry with shredded cabbage in a Chinese-inspired stir-fry sauce. This healthy delicious side dish is Paleo, Whole30, and Vegan friendly and goes well with any savory main dishes.&nbsp;

Koose is West Africa's answer to Middle Eastern falafel. It is made from black-eyed peas, and in this post we will show you how to make koose (savoury fried bean cakes). These are also known as akara.

Italian Sausage Soup is a quick and easy soup recipe that&#039;s a breeze for beginner cooks and satisfies the whole family with minimal effort.

This one-pot ginger chicken and rice is an easy, flavorful dinner that comes together in a single dish. While it finishes in the oven, you’ll have time to toss a salad, warm some bread, and get the rest of the meal ready.

Peak-summer corn and crispy bacon bring sweet, salty, and smoky flavors to classic carbonara pasta.

Love Cajun Dirty Rice? You will definitely adore my Cajun Dirty Orzo recipe! This one pan wonder is hearty, delicious, thrifty and quick. Perfect for a midweek meal and a kid favourite.

These Italian hamburger steak come out really nice and moist. Serve with garlic bread and a crunchy salad.

Creamy, cheesy, and full of Tex-Mex flavor, this easy queso chicken comes together in one pan with just a few pantry staples. Tender chicken breasts simmer in a rich queso sauce with tomatoes and chiles, and a kick of spice, weeknight comfort food without the fuss.

Easy Chicken Enchiladas made with the simplest of ingredients.  With just a few minutes of assembly time, bake it for 20 minutes, and dinner is ready. Everyone is happy!

These rhubarb scones are perfect for breakfast or brunch!

Creamy alfredo pasta tossed with ground turkey and fresh chopped broccoli.

Easy English Scones Recipe - perfect for entertaining guests and super fast and easy to make! You can make the scones in advance and freeze them.

Looking for a new way to serve up versatile salmon rich in omega-3 fatty acids? Try this tender and succulent Miso Butter Salmon that‘s pan-fried in a delicious savory sauce. Cooking time from start to finish is less than 30 minutes!

This easy chicken piccata recipe from Chef John pan-fries chicken in a delicious Italian piccata sauce made with lemon, capers, white wine, and parsley.

A hearty and delicious meal to come home to at the end of a busy day...and it's so easy to prepare!