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 and easy Asian inspired Chicken cabbage stir fry prepared in one frying pan! Low-carb and one-pot meal.

If you grew up in the South or ever sat down to a Sunday supper with a big ol’ spoonful of tomato-y rice on your plate, this one’s gonna hit all the comfort food notes. This Oven-Baked Southern Tomatoes and Rice recipe takes everything you love about the classic tender rice, rich tomato flavor, smoky bacon and turns it into a set it and forget it one-pan wonder. And here’s the best part: We’re taking things up a notch with a little trick that infuses the entire dish with buttery, bacony goodness. If you want more recipes like this one here, you can click here for a list of delicious recipes that are similar.

Shredded chicken with Thai flavors and crunchy veggies means a no-reheat meal prep!

Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread. Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine. Buy good Gruyère and Parmesan, and grate it yourself. And finally, use either homemade chicken stock, or buy some from a butcher. The result will be triumph of upcycling: basically French onion soup without the soup — just bite after bite of cheesy, onion-and-stock-soaked bread. Serve it as a main course, with a light green salad and a dry white wine or an ice-cold beer.

This easy Instant Pot Italian Beef is an amazing low carb (keto and paleo) pressure cooker beef recipe that doubles as a quick Italian beef sandwich recipe with pepperoncinis!

Sous Vide Chicken Marsala For the Sous Vide Chicken4 chicken breasts1-2 sprigs fresh thymesalt and pepperFor Finishing Chicken Marsala1 cup flourolive oil3 cups mushrooms (sliced)3/4 cup Marsala wine3/4 cup chicken stock3 tbsp butter4 tbsp Italian parsley (chopped) For the Sous Vide ChickenPreheat the water bath to 141°F. Lightly

A Healthy Southwest Chicken Casserole Recipe that is so easy to make! This Mexican Chicken Casserole is perfect for a one-pan dinner.

An authentic Roman maritozzi is a whipped cream-filled sweet bun that is soft, sweet and luscious to enjoy as a breakfast treat, no travel to Rome required!

Make super juicy, flavor-packed salmon burgers with a few simple tricks! My salmon patties recipe takes on a bit of a Mediterranean twist––fresh herbs, spices and a splash of lemon juice. Serve burger-style with arugula, tomatoes, onions, and homemade Tzatziki sauce. For a low-carb option, serve on a bed of lettuce and sliced seasonal vegetables dressed with lemon and olive oil.

Tuna risotto is a quick and delicious main dish seafood recipe that is a wonderful twist on the traditional Italian rice dish.

You can't say no to this classic Midwest dish of a burger patty stuffed with melty cheese.

I’ve already made this twice in the past week so I figured it deserved a permanent spot on my feed.

This baked chicken broccoli Alfredo pasta is rich, creamy, and ready in just 30 minutes! Made with tender chicken breast, steamed broccoli, and homemade Alfredo sauce, it’s an easy family dinner everyone loves.

This Greek salad is fresh, easy, and made with the best homemade Greek salad dressing! Watch the video below to see how it all comes together.

If you love stuffed peppers, but not all the work, then this Easy One Pan Unstuffed Pepper Skillet is exactly what you need!

This crockpot chicken queso dip is loaded with shredded chicken, jalapeños, tomatoes, chiles, and of course, smooth and creamy Velveeta cheese.

Cook chicken under layers of vegetables and prepared salsa for a simple, flavor-packed meat to use in tacos, burritos, or as a rice bowl.

Try this chicken Parmesan pasta bake. All the flavors and textures of a traditional chicken Parm are baked into this crowd-pleasing casserole recipe.

This traditional Greek salad is made with cherry tomatoes, cucumber, Kalamata olives, thinly sliced red onion, feta, and a simple dressing.

This cornbread casserole recipe takes minutes to prepare with 5 easy ingredients: canned corn, creamed corn, sour cream, butter, and cornbread mix.

This simplified croissant recipe will have you baking croissants like a pro. Flaky, buttery, and deliciously authentic, yet so easy to make!

Pain au Chocolat, aka: chocolate croissants! This simplified recipe is so much easier! Flaky, buttery pastry wrapped around rich chocolate.

My Traditional Irish Scones, from an Irish woman and chef, are the best with just 7 simple ingredients with a crisp outside and soft center.