Recipes & Food

This no-cook, main-dish slaw is all about texture and toppings. The cabbage and shredded chicken is only the beginning.

With turkey, melty Swiss, sauerkraut, Thousand Island dressing and a buttery glaze, these turkey Reuben-inspired sliders are an instant crowd-pleaser. So much so, you’ll probably want to double the recipe.

Crunchy cucumbers and creamy avocados are the stars of this simple five-ingredient salad Peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape After being cut into bite-size pieces, they are combined with salt to draw out moisture, concentrating their flavor

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.

I could eat pastina, the simple Italian dish made from tiny pasta stars, chicken broth, egg yolks and Parmesan, every day. (In fact, I’ve gone on weeklong pastina benders when I’ve been deep in work and unwilling to go to the grocery store.

This no-fuss, one-pot recipe is inspired by avgolemono soup, a traditional Greek rice soup that is prized for its silky texture and bright flavor, thanks to egg yolks and an invigorating dose of lemon This soup achieves similar results while replacing the rice with store-bought gnocchi for a heartier take and a texture boost The approach is simple: Simmer rotisserie chicken with stock, lemon zest and gnocchi, then thicken the soup with egg yolks and lemon juice

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce

Is there such a thing as a comfort salad? These recipes say yes.

An ideal weeknight sheet pan dinner features: 1) a protein and vegetable that can be roasted at the same time; 2) a flavorful sauce that comes together in one bowl; and 3) a little pizzazz. Here, cauliflower and canned chickpeas are roasted until browned and tender (along with whole garlic cloves that become divinely sweet).

This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.

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Next-level strawberry chia pudding with fresh strawberries! Dreamy, fiber-rich & dairy-free. Just 5 ingredients & 5 minutes prep required!

Shrimp, chickpeas, and green beans stewed in a rich and spicy pan tomato sauce makes for an incredibly delicious and satisfying taco. Best of all, the filling comes together quickly enough for a casual weeknight and, because you serve it from the skillet, cleanup is a breeze.

Pure and light with a tender buttery crunch, this delicate breakfast or lunch starts with some pretty hearty ingredients. Salted cabbage is gently sautéed in butter until it softens and becomes glossy while keeping its color, then dill is stirred in for its gentle perfume.

San choy bao literally translates from Cantonese to “lettuce wrap,” and its contours are wide: cold iceberg lettuce, a stir-fry of finely diced vegetables and protein, and sweet Chinese bean sauce like hoisin (The deep-fried noodles here aren’t essential, but they add a fantastic crackle to the juicy filling.) Unlike soft, warm comfort food, which lulls you, san choy bao wakes you up It feels like a duel, with jabs of hot and cold, lunging back and forth between two worlds

A soothing bowl of broth and wheat vermicelli is popular among many cuisines, and often the go-to soup at the first signs of a cold or ailment Available at many grocery stores and at Middle Eastern and Latin markets, the vermicelli noodles are packaged already broken or sold in nests which you can break by hand (Note: These are not rice vermicelli noodles.) The finely chopped vegetables and chicken, along with a bit of tomato paste and turmeric, make for a satisfying and savory broth

Tortellini in brodo is a classic Northern Italian dish that translates to tortellini in broth. Borrowing from the concept of stuffed pasta served in a warm, savory broth, this version takes inspiration from French onion soup, while employing a few time-saving techniques.

This is quite a striking one-pan meal thanks to the combination of saffron, pistachios and pomegranates. Baking the rice in this way will also give you tahdig (crispy rice) around the bottom and edges of the pan.

A very Zanzibari improvisation, this take on pizza is familiar to locals and tourists alike, but it's very different from the Italian original Instead of a crust with toppings, it’s a roti cooked on a flat, hot griddle, and folded around a spiced ground meat filling enhanced with cabbage, fresh eggs, tomatoes, shallots and sometimes crumbled cheese A roti or paratha is used here, but frozen green onion pancakes also work

During Nowruz, the Persian New Year, it’s customary to serve fish alongside sabzi polo, buttery herbed saffron rice, as a nod to renewal and prosperity Traditionally, white fish is smoked or fried, but this dish brings in many of the same key ingredients — fragrant saffron, fresh herbs and citrus — while embracing a more effortless, slow-roasted approach A flaky white fish like cod or halibut works beautifully here, but salmon also works and tastes especially luxurious when bathed in olive oil, garlic and dill.

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.

Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce This pizza is adapted from the recipe used by the staff at Roberta’s restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil and a pinch of salt The ingredients offer in their proportions what appears to be a kind of austerity — not even 3 ounces of cheese

Cabbages are the quintessential storage vegetable You can cut a cabbage in quarters or thirds and use one piece at a time The other hunks will keep, wrapped well in the vegetable crisper, for at least two weeks, and potentially a lot longer if you mist them with water every once in a while

This vegan variation of Korean rice porridge is soothing and superearthy, thanks to a mix of fresh and dried mushrooms. Fragrant garlic, ginger and scallions infuse the porridge, while a spoonful of caramelized miso layers deeper flavor into the dish.

At the happy place where mac and cheese, tomato pasta and tomato soup with grilled cheese meet, you’ll find this dreamy weeknight pasta. It starts with sizzling tomato paste, as well as garlic and paprika, in butter, to deliver a wallop of caramelized tomato flavor.

This one-skillet Japanese curry combines ground beef, potatoes, carrots and peas with store-bought curry roux bricks for a meal that tastes complex but comes together with little effort. A Westernized, roux-based version of curry was introduced to Japan by the British Navy in the late 1800s and, over time, evolved to become a staple in Japanese households, with a number of variations like kare udon (served over noodles) and kare raisu (served over rice).

Tacos are always a good idea on a weeknight They come together quickly and are a great way to clean out your refrigerator of leftover salsas or cheese nubs and can be an excellent way to incorporate vegetables Here, mushrooms, poblanos and cherry tomatoes are cooked down into a juicy filling seasoned with onions, garlic and the Puerto Rican spice blend sazón

The citrusy, sweet and sour sauce in this sheet-pan recipe gets caramelized by the oven’s high heat, coating chicken thighs and cubed sweet potatoes with a delightfully sticky glaze You can use any kind of marmalade here — orange, lemon, grapefruit — or use a mixed-peel marmalade for the most complex flavor The combination of fish sauce, soy sauce and garlic lends pungent, salty flavors that round out the sweetness of the marmalade, while crushed red pepper adds heat.

Native to North Africa and the Middle East, dates were planted in the Coachella Valley in the late 1890s and are now a California crop, with the state growing 90 percent of America’s dates, particularly the medjool variety “The intense sweetness of dates makes them a great substitute for honey or sugar,” writes Tanya Holland, the chef and author of “Tanya Holland’s California Soul: Recipes From a Culinary Journey West” (Ten Speed Press, 2022) Her date bars from this cookbook feature a gorgeous strip of the beautiful fruit and make a great caky snack to serve alongside coffee or tea.

Chewy potato dumplings and tender spinach take this spicy tomato soup to the next level. For its base, canned crushed tomatoes get infused with fresh basil, garlic and spices, and sweetened with frizzled onions.