Holiday Recipes Our Food Staff Can’t Wait to Make - The New York Times

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Whether warmly spiced cookies, centerpiece-worthy mains or meals to feed a crowd, here’s what we’re excited to cook for our loved ones this season.

When the sun sets earlier and earlier every day and the temperatures begin to drop, it can mean only one thing: The holidays are nearing. And no matter which ones you observe, they’ll call for something to feed a crowd, a nice drink to imbibe or a lovely treat to share. The New York Times Food staff has plenty of recipes that we turn to time and again this time of year, whether favorite cookies, holiday table centerpieces, festive dinners or can’t-put-them-down snacks. Give them a try and see exactly why we love these recipes so much.

1. One-Pot Vegetable Biryani

Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.

After watching Zainab Shah’s video demonstration for her vegetable biryani, I had to have it immediately. I think I made the recipe that night. I’m looking forward to trying it again for the holidays, when pomegranates are in season and I’m back home in Atlanta with more mouths to feed. I kept imagining how much my rice-loving family would appreciate all of the colors, textures and flavors. It’s one of the most thoughtful recipes I’ve ever made. ERIC KIM

Recipe: One-Pot Vegetable Biryani

2. Italian Rainbow Cookies

Anna Williams for The New York Times. Food Stylist: Susan Spungen. Prop Stylist: Sarah Smart.

I’m taking it easy on holiday shopping this year, so I’m going to make many batches of these Italian rainbow cookies to give away as gifts. I adapted the recipe from Nicole Carpino Frasco, whose grandmother, Mary Carpino, made them for years. I’ve been slowly stocking up on almond paste over the last few months because it’s a little pricey, and the stores sold out last year! The cookies look fussy, but they just take a little time, and the results are festive and so, so fun. MARGAUX LASKEY

Recipe: Italian Rainbow Cookies

3. Maple-Baked Salmon

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

I am such a huge fan of Genevieve Ko’s maple-baked salmon. It is a stunning centerpiece — I served it one New Year’s Eve to rave reviews — and it truly takes minimal effort. The genius sauce — mayo, maple syrup, whole-grain Dijon mustard and thinly sliced cilantro stems — is a delightful blend of flavors and textures that play so nicely off the tenderness of the salmon. My mouth is watering just thinking about it. KASIA PILAT

Recipe: Maple-Baked Salmon

4. Hawaiian Guava Cake

Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

Here’s a secret: My family isn’t big on sweets! But, this year, I’m hoping I can get them on board with this guava cake. It’s just the right amount of sweetness for an immigrant family who’s used to picking guavas off the trees, and it comes together in under an hour. GINA FERNANDEZ

Recipe: Hawaiian Guava Cake

5. Cheese Crackers

Paola & Murray for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Angharad Bailey.

Every year, for my long-running annual New Year’s Eve party, I’d prepare a quadruple batch of Gabrielle Hamilton’s cheese crackers and stash the unbaked logs in the freezer to slice and bake the week before. The party is on indefinite hold, but I still look forward to enjoying these crispy savory crackers with a glass of wine in hand, in the company of family and friends. CATHY LO

Recipe: Cheese Crackers

6. Classic Potato Latkes

Joel Goldberg for The New York Times. Food Stylist: Barrett Washburne.

On the first night of Hanukkah, I plan to steal a page from Melissa Clark’s book: I’ll fry a few batches of her latkes and set out a spread of crème fraîche, smoked salmon, fish roe, dill, chives and apple sauce for my family to assemble their perfect bites. And, with all due respect to Manischewitz, I’ll make a batch of Lambrusco spritzes to celebrate my hard work. BECKY HUGHES

Recipes: Classic Potato Latkes | Lambrusco Spritz

7. Malt Chocolate and Marshmallow Sandwiches

Yossy Arefi for The New York Times (Photography and Styling)

Though I’ve aspired to be that person who bakes ornate holiday cookie trays for friends and families for years, it took a pandemic for me to actually find the time to do so. I’ve discovered many recipes to love, but these toasty sandwich cookies from Yewande Komolafe are indisputably the best I’ve ever baked. No future cookie platter will be complete without them! ALEXA WEIBEL

Recipe: Malt Chocolate and Marshmallow Sandwiches

8. Hazelnut, Pear and Cardamom Tart

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

I bookmarked this tart from Clare DeBoer for the holidays because it contains several Rao family crowd-pleasing components. Buttery short crust! Roasted hazelnut frangipane! Ripe pears! I just have to make it. Nadiya Hussain’s samosa pie, made with a hot water crust, is also on my list — I can’t resist a Tall Pie. TEJAL RAO

Recipes: Hazelnut, Pear and Cardamom Tart | Samosa Pie

9. Kaddu (Sweet and Sour Butternut Squash)

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

This is the only recipe that matters to me on our holiday table. (Well, not the only one, but it is pretty high up there.) Sweet, tangy, spicy, savory — it’s everything! PRIYA KRISHNA

Recipe: Kaddu (Sweet and Sour Butternut Squash)

10. Porchetta Pork Roast

Andrew Scrivani for The New York Times

Will I finally cook this Melissa Clark recipe for Christmas? I’ve made plans so many times, researching butchers and farms, measuring my oven. But I haven’t taken the plunge. Perhaps this is the year for garlic- and herb-scented pork encased in perfectly rendered cracklings. We’ll see. MARK JOSEPHSON

Recipe: Porchetta Pork Roast

11. Double Chocolate Chip Cookies

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

These double-chocolate cookies from Samantha Seneviratne deserve a cult following. Let’s make it happen. EMILY WEINSTEIN

Recipe: Double Chocolate Chip Cookies

12. Vegetarian Mushroom Wellington

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

I am psyched to make Alexa Weibel’s mushroom Wellington, a dish I think about all year round. (And probably should make outside the holidays.) It’s so deeply flavored, warm and crisp-tender. Back in 2019, when she was testing it, she brought loads into the office, and I ate it, joyfully, by the office microwave, reveling in its deliciousness. I made it the next year for a close-knit pandemic Thanksgiving, a soul-warmer in the darkest of times. KRYSTEN CHAMBROT

Recipe: Vegetarian Mushroom Wellington

13. Eggnog Snickerdoodles

Yossy Arefi for The New York Times (Photography and Styling)

It may be shameful to admit this in the newspaper of record, but I am one of those people who starts playing Christmas music on Nov. 1. Nothing marks the beginning of the season quite like a little Nat King Cole — except for maybe Vaughn Vreeland’s eggnog snickerdoodles, which are a fairly new but beloved addition to my holiday traditions. I go hard on the nutmeg, increasing it by at least another teaspoon for a super-spiced cookie. Those, and a coupe of Rebekah Peppler’s mulled, chilled wine? Bliss. TANYA SICHYNSKY

Recipes: Eggnog Snickerdoodles | Mulled Wine, but Chilled

14. Spiced Potted Shrimp

Andrew Scrivani for The New York Times

Melissa Clark pulls a Darth Vader move with this dish, encasing aggressively seasoned shrimp in butter like Han Solo in carbonite. Melissa cooks the shrimp with warm spices like mace, along with garlic, anchovies and celery seed before chilling them in ramekins of clarified butter. You can use one large soufflé dish instead, if you plan to bring them to a party. SARA BONISTEEL

Recipe: Spiced Potted Shrimp

15. Baked Alaska

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.

For New Year’s Eve, dessert is baked alaska, which comes with the fanfare built in. I’ve varied it, using several layers of tropical fruit-flavored sorbet like mango, passion fruit, pineapple or coconut — bought, not homemade — in place of the semifreddo. FLORENCE FABRICANT

Recipe: Baked Alaska

16. Homemade Ginger Beer

Tony Cenicola/The New York Times; Styling by Toby Cecchini

I love bringing homemade food gifts to my friends, family and co-workers during the holidays. One year, it was cookies delivered in takeout containers. The next I made bottles of Toby Cecchini’s very scalable recipe for ginger beer. A few tips: It’s hard work, but grating the ginger fresh is absolutely essential, and you can find Champagne yeast at your local beer brewing shop or online. Moscow mule, anyone? NIKITA RICHARDSON

Recipe: Homemade Ginger Beer

17. Anne Severson’s Gingersnaps

Librado Romero/The New York Times

This simple recipe is probably not the best gingerbread cookie ever (this one with bacon fat is hard to beat). But these are the cookies my mother made for decades at Christmas. I made them with her. My kids and my nieces and nephews all made them with her. I hope one day they make them for their kids. Christmas demands tradition with a side of deep, unapologetic family nostalgia. KIM SEVERSON

Recipes: Anne Severson’s Gingersnaps | Bacon Fat Gingersnaps

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

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7 Simple, Fuss-Free Lunch Recipes For When You Are In No Mood To Cook - NDTV Food

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With the winter season just knocking at the door, it's time to curl up in bed and just go on sipping your favourite hot brew. Cold winter days make you feel lazy. Sometimes, there's very little or no motivation at all, to cook a proper meal. And it's completely fine to not be productive sometimes. On such days, when you are hungry but don't want to put up a proper meal that may consume a lot of time from your schedule, go for recipes that are tasty, delicious, simple and healthy as well. And, if you aren't aware of such recipes, fret not. We have got you covered. We have a list of about seven simple and fuss-free recipes that will make your task a whole lot easier.     

Also Read: When Is Bhai Dooj 2022: Date, Timings And Easy Recipes To Surprise Your Siblings

1)Upma

This is a perfect lunch option for days when you want to binge on light and nutritious meals. This South Indian dish is mainly prepared with urad dal, semolina and vegetables along with some spices and curd. Just don't forget to squeeze some lime and coriander on top while digging in it. You just need twenty minutes to get this ready.

2) Masala vegetable khichdi

It wouldn't be wrong to call this humble dish a universal comfort food. This one-vessel dish is perfect for nippy winter days when you just don't have the motivation to cook up an elaborate lunch. Just take a pressure cooker, and put all the ingredients one by one. Let it cook for five whistles and your khichdi is ready.    

3) Barley dalia

Here's a wholesome meal that takes just about ten minutes. Can you believe it? The dish carries a perfect blend of mustard seeds, cumin, garlic, curry leaves and chickpeas cooked with vegetable stock and barley. Make this quick meal at home and chomp away.   

4) Palak soup

There can be really interesting ways to savour spinach. Sometimes, having this vegetable, in the form of a curry, may seem to be a task. But we are sure you'll like this yummy makeover. Top it up with some cream and voila! Your quick treat is ready.

5) Aloo poha

Maharashtrians swear by this popular dish made with flattened rice. Ideally, relished as a breakfast, poha also serves as a quick snack or a light meal when you are hungry. Make poha with boiled potatoes, onions, chillies, curry leaves, and don't forget to put peanuts for the crunchy twist.   

6) Curd rice

Before talking about this fuss-free recipe, let us tell you that curd rice helps in digestion. It gives you energy and keeps your body cool. Thinking about the recipe?  We are here to help you. Add some curd to cooked steamed rice and add carrot, green chilli, ginger, salt and coriander leaves. Prepare a good tadka with mustard seeds, chana dal, urad dal, curry leaves, red chilli and hing and pour it into your curd rice.

7) Lemon rice

If you like rice dishes, this is surely going to appeal to your taste buds. Enjoy a wonderful rice recipe prepared with ingredients easily available at home. Just make sure you do have lemons because that's the highlight of this dish.

Trust us, these hassle-free recipes will come to your rescue whenever you want to cook up a good meal without putting much effort.

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Cheap Fall Dinner Recipes for Inflation-Heavy Times - The New York Times

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These comforting recipes will fill your belly but won’t empty your wallet.

Fall is the season for pumpkin-picking, cider-sipping and apple-pie baking, but this year, as food prices continue to rise, it’s also the season for inflation-friendly cooking. Here are 19 recipes that will get you excited for seasonal produce and chilly weather, but won’t break the bank.

1. Sheet-Pan Chicken With Apple, Fennel and Onion

Con Poulos for The New York Times. Food Stylist: Simon Andrews.

Colu Henry combines bone-in chicken thighs, apple, fennel and onion for a complete one-pan meal that’ll give you all of the autumnal feels. Use a tart apple, as it will sweeten naturally in the heat of the oven.

Recipe: Sheet-Pan Chicken With Apple, Fennel and Onion

2. Butternut Squash Soup

Bobbi Lin for The New York Times. Food Stylist: Simon Andrews.

Silky and lightly spiced, Yewande Komolafe’s golden soup comes together with butternut squash, onion, garlic and a little ground ginger, cinnamon and nutmeg. A splash of rice wine vinegar adds a “tangy sparkle,” which sounds downright magical to us.

Recipe: Butternut Squash Soup

3. Meat and Potato Skillet

Andrew Scrivani for The New York Times

Like a cross between shepherd’s pie and potato gratin, Melissa Clark’s meat and potato skillet is a real stick-to-your-ribs kind of meal. A crisp layer of root vegetables (or potatoes if you prefer) tops a base of ground beef that’s been browned with onions, sage and spinach. To make it even more economical, substitute white Cheddar for the Gruyère, dried herbs for fresh, and do as one reader did: Substitute some (or all) of the meat with chopped button mushrooms.

Recipe: Meat and Potato Skillet

4. Ramen With Charred Scallions, Green Beans and Chile Oil

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

In this vegan stir-fry from Hetty McKinnon, scallions are added to very hot oil to let them “bao” (to crack, explode or burst), which softens and sweetens their otherwise pungent edges. They’re tossed with stir-fried green beans and ramen noodles for a quick 30-minute meal.

Recipe: Ramen With Charred Scallions, Green Beans and Chile Oil

5. Crisp Gnocchi With Brussels Sprouts and Brown Butter

Andrew Purcell for The New York Times. Food Sylist: Barrett Washburne.

With over 12,000 five-star ratings, Ali Slagle’s 20-minute, one-pan gnocchi dinner is sure to be a big hit. If you have a choice, use shelf-stable gnocchi instead of refrigerated; they crisp up a bit better.

Recipe: Crisp Gnocchi With Brussels Sprouts and Brown Butter

6. Sabut Masoor (Spiced Brown Lentils)

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Typically, dal takes about an hour to cook, but this version from Zainab Shah speeds things up by using high heat, removing extra water and cooking the masala at the same time. Serve with rice, roti or by itself.

Recipe: Sabut Masoor (Spiced Brown Lentils)

7. Kale and Brussels Sprouts Salad With Pear and Halloumi

Yossy Arefi for The New York Times (Photography and Styling)

Kale and brussels sprouts, arguably the season’s most loved greens, star in this hearty salad from Yossy Arefi. Tossed with pear slices and seared halloumi, it makes for a lovely vegetarian meal. (As one reader pointed out: If you can’t get your hands on halloumi, feta will work. Just dredge it in cornstarch before frying.)

Recipe: Kale and Brussels Sprouts Salad With Pear and Halloumi

8. Slow Cooker Pot Roast

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

What is fall without pot roast? Sarah DiGregorio makes this one in a slow cooker, which means you can be gone all day and still come home to a warm meal. Beef is not particularly cheap these days, but chuck is one of the more affordable cuts, and you can stretch it by adding more vegetables to the mix.

Recipe: Slow Cooker Pot Roast

9. Ricotta Polpette in Tomato Sauce

David Malosh for The New York Times. Food Stylist: Barrett Washburne.

These vegetarian “meatballs” from Anna Francese Gass are made with ricotta, bread crumbs, eggs and Pecorino Romano cheese, and poached in tomato sauce until just firm but tender. Serve with bread or, predictably, pasta.

Recipe: Ricotta Polpette in Tomato Sauce

10. Jamaican Curry Chicken and Potatoes

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

This spicy and soul-warming chicken dish from Millie Peartree will delight you from top to toe. One reader made a vegan(!) version by substituting extra-firm tofu for the chicken and searing it until crisp.

Recipe: Jamaican Curry Chicken and Potatoes

11. French Onion Soup

Christopher Simpson for The New York Times. Food Stylist: Barrett Washburne.

Sara Bonisteel unearthed this gem from a pamphlet called “Soups” that was distributed by the Food News Department of The New York Times in 1954. It still holds up, although we added a touch of sherry and wine for more complex flavor.

Recipe: French Onion Soup

12. Herbed White Bean and Sausage Stew

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Every stew wishes it could be this good. Melissa Clark combines white beans with browned sweet Italian sausage, rosemary, thyme, cumin, tomato paste and garlic for a rich and comforting dish that is, at once, complex and comforting.

Recipe: Herbed White Bean and Sausage Stew

13. Cauliflower Gratin With Leeks and White Cheddar

Karsten Moran for The New York Times

In this casserole from Alison Roman, the cauliflower cooks in heavy cream — no blanching! no béchamel! — making this a low-effort vegetarian main or side dish. White Cheddar is called for here, but really, use whatever tasty cheese you have on hand.

Recipe: Cauliflower Gratin With Leeks and White Cheddar

14. Roasted Chicken With Caramelized Cabbage

Christopher Testani for The New York Times. Food Stylist: Monica Pierini.

In this one-pan dish from Eric Kim, a whole chicken roasts and releases its juices into the cabbage and onions surrounding it, which caramelize, soften and sweeten. Save the bones to make stock later.

Recipe: Roasted Chicken With Caramelized Cabbage

15. Cheesy Baked Pumpkin Pasta With Kale

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

If autumn were a baked pasta, it would be this one from Sarah Jampel. The sauce is made by simply blending canned pumpkin, cream and vegetable stock. Toss with cooked pasta, kale and grated cheese, then dot with ricotta and bake for 10 to 15 minutes. Feel free to use puréed butternut squash in place of the pumpkin, or broccoli florets instead of kale.

Recipe: Cheesy Baked Pumpkin Pasta With Kale

16. Sesame-Ginger Chicken Noodle Soup

Con Poulos for The New York Times. Food Stylist: Simon Andrews.

Ramen again! Sue Li riffs on Taiwanese instant ramen here to evoke memories of warming, late-night noodles. Bone-in chicken breasts (or thighs) provide rich flavor to the broth, and sesame oil, fresh scallions and ginger brighten things up.

Recipe: Sesame-Ginger Chicken Noodle Soup

17. Cabbage, Potato and Leek Soup

Andrew Scrivani for The New York Times

Melissa Clark combines cabbage with leeks, potatoes and plenty of black pepper for this hearty, economical soup. The potatoes “melt” slightly in the broth, which means the finished dish tastes rich, filling and not at all frugal.

Recipe: Cabbage, Potato and Leek Soup

18. Roasted Cod and Potatoes

Craig Lee for The New York Times

Mark Bittman created this simple dish for one of his daughters when she was young, and “her main passion in life was potatoes, especially crispy ones.” For this recipe, peel and thinly slice potatoes, toss with butter, then roast for about 40 minutes. Ratchet the oven up to broil, lay the cod on top of the potatoes, then cook for 6 to 10 minutes until it’s done. Serve with a nice green salad.

Recipe: Roasted Cod and Potatoes

19. Sweet Potatoes With Tahini Butter

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Everyone seems to love a roast sweet potato, but steaming them, as Samin Nosrat does in this recipe from Carla Lalli Music, a food writer and editor, transforms them into “absorbent clouds.” She then drenches it with a simple sauce made of tahini and soy sauce, a shower of sesame seeds and a generous squeeze of lime.

Recipe: Sweet Potatoes With Tahini Butter

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20 Best One Pot Meals - Easy One Pot Recipes - The Pioneer Woman

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It takes a lot of work to nail down a rotation of weeknight recipes that our families will enjoy again and again. And sometimes, it's not the easiest to throw together! Everyone likes good food—especially the Drummond family—but no one likes a pile of dirty dishes. Heck, that's part of the reason why Ree loves her casserole recipes so much! Of course, they're unbelievably tasty and cozy. But they're also so dadgum simple! Nothing can beat a recipe that's effortless to make and even easier to clean up. That's why we've gathered all of our favorite one pot meals and single dish recipes into one place, so you can have an endless supply in your back pocket.

Here, you'll find the best one pot pastas, soup recipes, and stews, along with our favorite casseroles, crockpot dishes, and skillet dinners. Many of these can be made in under an hour or even 30-minute meals. Need to keep warm on a chilly evening? Cook up a large pot of chicken gnocchi soup or beef and noodles. Make pizza night easy with cast iron baked pizza. Cut down on all the dishes with a beef taco skillet. Or go big with Ree's braised short ribs, which leave her "dying of bliss" days later. These easy dinner recipes are so good, your family will be happy to wash that one dish when the meal is done.

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37 Best Fried Food Recipes - Sweet & Savory Fried Food Ideas - Delish

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Double-Fried French Fries

Frying pro-tip: Less moisture = crispier fries, and we are here. for. these. We found that frying them in peanut oil yields crispier fries that stay crisp much longer than the fries cooked in vegetable oil. That said, you can totally fry these in canola or vegetable oil, just make sure to eat them fast. We're sure that won't be a problem. 😉

Get the Double-Fried French Fries recipe.

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5 Interesting Paratha Recipes For A Delicious Weekend Breakfast - NDTV Food

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Breakfast without a paratha is incomplete in many Indian households. All you need to do is simply knead the wheat dough, stuff it with a masaledar filling, roll, and cook on tawa. That's all you need to prepare a scrumptious treat. But what if we told you that the humble paratha can be made with so many interesting fillings? Well, yes! Here we bring you a list of 5 unique paratha recipes that taste just delicious. Parathas are not only a terrific breakfast option, but they also satisfy hunger pangs in the middle of the day because they are simple, quick, and easy to prepare. So, without further ado, let's learn how to make it at home.

Also Read: 15 Best North Indian Breakfast Recipes | Popular Breakfast Recipes

Weekend Special: Here're 5 Interesting Paratha Recipes You Must Try

1.Chilli Garlic Paratha - Our Recommendation

The paratha we enjoy the most will be the first on the list. Here, we bring you a recipe for scrumptious chilli garlic parathas with a garlic bread-like aroma. It is really flavourful and spicy! If you are someone who loves spicy food, this recipe will perfectly fit the bill for you. Click here.

2.Papad Ka Paratha

For those who want to get over the typical parathas and try something new, this delectable and crispy combo is an ideal choice. Click here.

3.Beetroot Paratha

This recipe for beetroot parathas will give your normal parathas a nutritious twist. If you want to enjoy a healthy paratha without compromising on the taste, this recipe is the one you must try! Click here.

4.Achari Paratha

Got some leftover achaar at home? We have got you the perfect recipe to use it. Your family will love this recipe whether you serve it for breakfast or lunch. To tone down the spiciness in this dish, you may also serve it with curd. Click here.

5.Liquid Dough Paratha

Lastly, we bring you a paratha recipe that is made with liquid dough. You can pair this paratha with dahi, raita or dips, as per your choice. Wondering how to go about this? Click here.

Now that you know all the recipes, it's time that you execute these ideas at home and let us know your experience in the comments below. Happy Weekend!

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38 Best College Recipes - Dorm-Friendly Recipe Ideas - Delish

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PHOTO: JOEL GOLDBERG; FOOD STYLING: HADLEY SUI

College can be an incredible time in a young person’s life. It’s often the first time they’ve been on their own, free to make their own choices, to do whatever they want, whenever they want. It can be empowering to some and overwhelming to others, especially when it comes to figuring out what to eat and how to cook it. No matter how you (or your recent high school grad) are feeling about it, we’ve got inspiring recipes for you—everything from comfort food to staples, from breakfast to dinner. Check out our list of 38 college food recipes and get excited—you might just discover some favorites you’ll make over and over again.

Learning to juggle a whole new class and life schedule all on your own can be tough, so we’ve included some easy recipes here that make the most of simple ingredients and cooking methods, like our TikTok ramen (seriously, get on the everything bagel seasoning train), our black bean tostadas, our mug brownie, or our flatbread pizza. Other recipes, like our PB&J overnight oats or our egg muffins, take a bit of forethought, but once you’ve made them, you’ll be set for breakfasts all week long.

Speaking of being set for the whole week, it can be annoying to always have to spend mental energy on figuring out what to eat. That’s part of the plight of being an adult, so set yourself up for success by learning to meal prep. Set aside time for cooking a few times a week, and make recipes (or components of recipes) you can eat in the days to come. Check out our warm tahini ramen noodles, our sheet-pan chicken fajitas, our black bean and corn salad, our breakfast burritos (you can freeze them!), our chicken salad sandwich, or our sheet pan sausage & vegetables for ideas. Invest in some good reusable containers (or just use leftovers from takeout!), then fill them up. You’ll always have something tasty to grab, which is one less stressful thing off your plate.

Everyone in college gets homesick at one point or another, and we think the best way to combat it is to make comfort foods that remind you of home. We’ve included some of our favorites, like spaghetti & meatballs, meatloaf, mac & cheese, and grown-up spaghetti-Os, but ask your families for theirs before you head off to college, then make them whenever you could use a boost. These recipes often make a ton of food, so you can make some new friends by sharing them with dorm-mates who could use a bit of comfort too.

Want more easy recipe inspiration? Check out our best beginner friendly recipes for two (great for date night!), our top healthy lunches, and our favorite no-bake desserts.

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Benjamina Ebuehi’s recipe for spiced caramel pudding - The Guardian

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Benjamina Ebuehi’s recipe for spiced caramel pudding  The Guardian

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Easy and Cheap One-Pot Recipes - The New York Times

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Because no one likes washing the dishes.

Maybe you have a fancy dishwasher with all the bells and whistles, or maybe the fancy dishwasher is you, but either way, fewer dishes to clean is always something to love. These cozy, one-pot weeknight dishes are some of our readers’ favorites for getting a complete meal on the table with minimal cleanup.

1. Vegetable Tofu Curry

Julia Gartland for The New York Times. Food Stylist: Monica Pierini.

“Luscious! This is going to be on regular rotation in my home!”

You know the thick solids at the top of a can of coconut milk? Instead of stirring it into the rest of the can, Genevieve Ko scoops it out and uses it to sauté the veggies in this 20-minute vegetarian curry before pouring in the rest of the milk. This imbues the entire dish with a rich, nutty flavor.

Recipe: Vegetable Tofu Curry

2. Pasta and Lentils (Pasta e Lenticchie)

Christopher Testani for The New York Times. Food Stylist: Monica Pierini.

“I admit that I had doubts about this recipe but decided to give it a go. Utterly delicious!”

This hearty Italian dish from Ali Slagle is quintessential cucina povera, or peasant food, which is characterized by simple dishes made with a handful of affordable ingredients. Here, pasta, lentils, tomatoes, onion and garlic cook in the same pot so that the pasta starches thicken the liquid into something almost luxurious.

Recipe: Pasta and Lentils (Pasta e Lenticchie)

3. Sheet-Pan Sausage Meatballs With Tomatoes and Broccoli

David Malosh for The New York Times. Food Stylist: Simon Andrews.

“This was so great. After I made it I thought about it all week. It would just hit me in the middle of the day, like ‘Wow. Remember when you made that Saturday? That was really good.’”

Yasmin Fahr uses uncased sausage to make cute little meatballs that cook alongside broccoli, tomatoes, mushrooms and garlic bread in this complete sheet-pan dinner that can be on the table in about 40 minutes.

Recipe: Sheet-Pan Sausage Meatballs With Tomatoes and Broccoli

4. One-Pot Japanese Curry Chicken and Rice

David Malosh for The New York Times. Food Stylist: Simon Andrews.

“I wake up craving this sometimes — I love it so much.”

Kay Chun’s one-pot, weeknight version of the classic Japanese stew calls for chicken thighs, vegetables and rice. No need for store-bought instant curry roux. Instead, curry powder, ground nutmeg and Worcestershire sauce are bloomed in butter for a rich sauce that mimics its flavor.

Recipe: One-Pot Japanese Curry Chicken and Rice

5. Brodo di Pollo con Pastina (Chicken Soup With Pastina)

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

“Over the past few years, I’ve made this soup at least 100 times.”

Now is the time to whip out those little star or alphabet noodles you bought on a whim. In this one-pot chicken soup from Naz Deravian, boneless chicken breasts, carrot, onion, celery and garlic cook together for a simple, comforting soup that’ll make you feel better about, well, everything.

Recipe: Brodo di Pollo con Pastina (Chicken Soup With Pastina)

6. Sheet-Pan Pierogies With Brussels Sprouts and Kimchi

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

“One of my favorite dishes from NYT. I have made it with both fresh and frozen pierogies, it turns out fine either way. When my store didn’t have pierogies, I substituted it with gyoza (potstickers work, too), and it was still delicious.”

Hetty McKinnon is a vegetable genius. In this clever recipe, she combines store-bought pierogi with brussels sprouts and kimchi for a filling vegetarian sheet-pan meal that is anything but boring.

Recipe: Sheet-Pan Pierogies With Brussels Sprouts and Kimchi

7. Tomato Rice With Crispy Cheddar

Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

“This is a crispy dream!”

Technically, this dish is not one-pot — Priya Krishna calls for sautéing the vegetables in a pan, then transferring them to a baking dish — but if you prep them in an ovenproof pan, ta-da! It’s a one-pot wonder.

Recipe: Tomato Rice With Crispy Cheddar

8. Creamy One-Pot Pasta With Chicken and Mushrooms

Julia Gartland for The New York Times. Food Stylist: Michelle Gatton.

“This is a family favorite; the recipe that got us hooked on NYT’s cooking site.”

In this recipe, Mark Bittman cooks pasta, shallots, mushrooms and chicken as one would risotto — by gradually adding broth and white wine to the pot and stirring until it’s absorbed for a creamy one-pot affair with nary a drop of cream. This recipe is a solid template from which to start, but kick up the herbs and spices as you see fit.

Recipe: Creamy One-Pot Pasta With Chicken and Mushrooms

9. Baked Eggs With Beans and Greens

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

“Made this for a weeknight dinner on a blustery night. In a word, fantastic! With a glass of wine and toast, I felt like I was in Tuscany.”

Chock-full of herbed sausage and chickpeas, this dish from Colu Henry is like a more substantial version of eggs in purgatory, the classic Italian egg and tomato casserole. Substitute any white bean you like for the chickpeas, and for a vegetarian version, ditch the sausage.

Recipe: Baked Eggs With Beans and Greens

10. Skillet Chicken With Black Beans, Rice and Chiles

Con Poulos for The New York Times. Food Stylist: Simon Andrews.

“This recipe is INCREDIBLE. Packed with flavor.”

Adapted from Diana Henry’s “From the Oven to the Table: Simple Dishes That Look After Themselves,” this complete chicken dinner is a delightful mix of flavors and textures. The cumin-y rice and black beans soak up the chicken juices, and everything emerges from the oven perfectly cooked. One note: Be sure to use a 12-inch skillet; a smaller or larger pan might result in under- or overcooked chicken or rice.

Recipe: Skillet Chicken With Black Beans, Rice and Chiles

11. One-Pot Orzo With Shrimp, Tomato and Feta

David Malosh for The New York Times. Food Stylist: Simon Andrews.

“This recipe was bomb. I love Rao’s sauce, so I substituted the blistered tomatoes for that.”

Inspired by shrimp saganaki, the classic Greek appetizer, this recipe from Yasmin Fahr combines shrimp, tomatoes, orzo and feta for a vibrant, well-rounded meal. Stir in some baby spinach for a little green, a can of drained white beans for more heft, and feel free to use frozen shrimp in place of fresh; just thaw them first.

Recipe: One-Pot Orzo With Shrimp, Tomato and Feta

12. One-Pot Mujadara With Leeks and Greens

Andrew Scrivani for The New York Times

“Made it two days in a row. A new classic that I can’t wait to iterate on.”

Mujadara is classic Middle Eastern comfort food made with lentils, rice and caramelized onions. This version from Melissa Clark calls for leeks because they cook faster, but you can certainly use onions in equal amounts instead.

Recipe: One-Pot Mujadara With Leeks and Greens

13. One-Pan Roasted Fish With Cherry Tomatoes

Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.

“Yes, yes, yes. This was an outstanding weeknight meal using halibut.”

You can use perfectly ripe in-season tomatoes or the grocery store variety for this deceptively simple and, yes, kind-of sophisticated dish from Lidey Heuck. The tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, then everything is scooted to the side so the fish can cook nearby in the last 10 to 12 minutes of cooking time.

Recipe: One-Pan Roasted Fish With Cherry Tomatoes

14. Lemony White Bean Soup With Turkey and Greens

Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.

“Yummy and comforting. We almost never have fresh herbs, so I just add small amounts of whatever dried herbs Clark recommends fresh until it tastes right.”

This delightfully adaptable soup from Melissa Clark is delicious and warming on a chilly fall night. To thicken it, smash some of the beans; to loosen, add more broth. Substitute uncased turkey or chicken sausage for the ground turkey. Toss in whatever greens you have in the fridge. And if you don’t have fresh herbs on had, just follow the smart reader advice above until a spoonful makes you nod and smile.

Recipe: Lemony White Bean Soup With Turkey and Greens

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"food recipes" - Google News
October 06, 2022 at 02:46AM
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Easy and Cheap One-Pot Recipes - The New York Times
"food recipes" - Google News
https://ift.tt/j3RVlS7
https://ift.tt/Vm2ebf8