New york times food recipes

AdvertisementSKIP ADVERTISEMENTYou have a preview view of this article while we are checking your access. When we have confirmed access, the full article content will load.Tired of … everything? These simple, delicious dishes won’t wear you out.This 15-minute dish from Ali Slagle tosses noodles with butter, soy sauce and spinach.Credit...Joe Lingeman for The New York Times. Food Stylist: Cyd Raftus McDowell.April 26, 2023You probably think all of us here at New York Times Cooking love to cook. And for the most part, we do! We cook for work, we cook for fun. But we’d be lying if we didn’t admit to sometimes wilting at the thought of planning another week of meals, or groaning when the last of the ketchup runs out because it means a slog to the grocery store. Sometimes, it’s just (gestures wildly in every direction) too much. These recipes are for the days when your survival instinct tells you to order takeout — which we do all the time, too — but your tummy longs for something homemade.1. One-Pan Orzo With Spinach and FetaImageCredit...Chris Simpson for The New York Times. Food Stylist: Simon Andrews.This vegetarian one-pot recipe from Melissa Clark is similar to spanakorizo, a Greek spinach and rice dish, and it’s just the thing to celebrate spring. Packed with scallions, spinach and peas (frozen or fresh) and dotted with feta, it’s filling but won’t leave you listless. For a vegan version, one reader suggests using extra-virgin olive oil instead of butter, and adding white beans instead of feta.ImageCredit...David Malosh for The New York Times. Food Stylist: Simon Andrews.This traditional Mexican soup from Jocelyn Ramirez is cozy and edifying. If you can’t get good fresh tomatoes or you don’t have a blender, mince the garlic and use crushed tomatoes or canned tomato sauce like one reader’s

Use that as a protein and fiber-packed base for whatever toppings you’d like: marinated greens, a fried egg, roasted vegetables with herbs or even ground turkey or chicken.View the recipe.11. Baked Tofu With Peanut Sauce and Coconut Lime RiceDavid Malosh for The New York Times. Food Stylist: Simon Andrews.This recipe from Yewande Komolafe is further evidence of tofu’s ability to take on the flavors of whatever sauce you use. Here, baked tofu is drenched in a peanut sauce that takes inspiration from ground stews found across West Africa. The accompanying coconut-lime rice sops up the sauce, but it’s not just a supporting player. It’s delicious and fragrant in its own right.View the recipe.12. Sweet and Sour CauliflowerJulia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.Sometimes when you’re hyper-focused on eating within budget or certain health parameters, it becomes seemingly impossible not to think about ordering delivery. When those intrusive thoughts hit, enter this Hetty Lui McKinnon dish. It scratches that delivery food itch but uses inexpensive, fiber-packed cauliflower as a vehicle for sweet-and-sour sauce.View the recipe.13. Charred Bok Choy and Cannellini Bean SaladLinda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.The beauty of bok choy is that its stalks are substantial enough to remain crisp through high-heat cooking, so you can cook it aggressively without its getting soft and mushy. Here, Hetty Lui McKinnon adds two cans of cannellini beans to make the dish feel substantial enough to be a main, especially with rice or another grain alongside. You’ll want to use this punchy, aromatic dressing featuring ginger and rice vinegar on all of your salads, not just this one.View the recipe.14. One-Pan Crispy Chicken and ChickpeasDavid Malosh for The New York Times. Food Stylist: Simon Andrews.A minimal ingredient list keeps this Yossy Arefi dish economical, but roasting the spinach and chickpeas beneath the chicken thighs means there’s no shortage of flavor because they soak up the salty chicken fat.View the recipe.15. Caramelized Brussels Sprouts Pasta With Toasted ChickpeasRyan Liebe for The New York Times. Food Stylist: Barrett Washburne.When you’re craving pasta but want to make sure you’re eating nutritiously, turn to recipes that feature tons of vegetables like this one from Kay Chun, which calls for an entire pound of brussels sprouts. They caramelize beautifully, adding a subtle sweetness. Crisp chickpeas in oil, so they give this dish texture and protein.View the recipe.16. Crispy Bean Cakes With Harissa, Lemon and HerbsBeatriz Da Costa for The New York Times. Food Stylist: Frances Boswell.Whether you think of these as a kind of vegetarian meatballs or as a fritter meant for dipping, this recipe from Yewande Komolafe is a clever way to use whatever beans you have in

16 Cheap, Healthy Dinners for When You’re All Out of IdeasLet us make the decisions for you.Armando Rafael for The New York Times. Food Stylist: Mariana Velásquez.Eating with budget in mind might feel more difficult than ever these days, when talk of egg prices and tariffs permeate the general conversation. Add in the need to make meals nutritionally balanced, and the whole thing quickly becomes overwhelming. Don’t stress. Let the 16 recipes below remind you that it’s totally possible to cook a budget-friendly, nutritious meal that’s, above all, delicious.1. Chana MasalaChristopher Testani for The New York Times. Food Stylist: Simon Andrews.It’d be easy to compile dozens of inexpensive dinners around the chickpea alone, but Zainab Shah’s take on the spiced dish found across South Asia is a real standout. Here, a star cast of aromatics (ginger, garlic, cumin, chile and caramelized onion) amplify your choice of canned or dry chickpeas. A shower of fresh cilantro gives it brightness, but if you want to bolster the green even further, throw in some spinach or kale.View the recipe.2. Parmesan Cabbage SoupDavid Malosh for The New York Times. Food Stylist: Simon Andrews.This elegant soup from Melissa Clark relies heavily on the savory (and cheap!) power of Parmesan rinds, which thicken the soup base, while imparting the cheese’s signature umami into the broth. Make the dish as gentle or spicy as you’d like, and throw in a can of cannellini beans as some of our commenters have. Just don’t forget the squeeze of fresh lemon at the end — it brightens the whole thing.View the recipe.3. Spicy Tuna Salad With Crispy RiceNico Schinco for The New York Times. Food Stylist: Barrett Washburne.Here, Ali Slagle plays with a sushi restaurant favorite — tuna with crispy rice — and instead swaps in canned tuna. Mixed with mayo, Sriracha and soy, it contrasts beautifully with the part-crispy, part-chewy texture of the rice. Feel free to use leftover rice here, and any vegetable you have hanging out in place of the cucumbers. (And to that end, feel free to increase the vegetables, too!)View the recipe.4. Quick Tomato, Kale and White Bean SoupJulia Gartland for The New York Times. Food Stylist: Monica Pierini.A quickly prepared tomato and white bean soup is always cheap and comforting. This recipe from Martha Rose Shulman mostly involves stirring together canned staples (crushed tomatoes, white beans). But carrots, potatoes and kale add a welcome heft in this deeply flavorful vegetarian soup.View the recipe.5. One-Pot Chicken Meatballs With GreensJohnny Miller for The New York Times. Food Stylist: Vivian Lui.Eating vegetarian is a great way to save money, but if you’re a meat eater on a budget, may we recommend these one-pot meatballs, which can really