By Emily Weinstein, The New York Times
The calendar says that the first day of January is the start of a new year. But for me, it has always been September, when I put aside the sandy and slack routines of summer (hot dogs on the grill, takeout pizza on the beach) and stare down the months and school year ahead. What will I make for dinner tomorrow? What even goes in a lunchbox? It’s a time teeming with decisions to make, appointments to schedule and forms to fill; your calendar becomes your single source of truth.
So let us take one thing off your to-do list and help you decide what to cook. I’ve handpicked recipes for you to try in the months ahead. All take less than an hour to make and are designed to help you get in and out of the kitchen, well fed on the way and on with your night.
Dijon Chicken With Tomatoes and Scallions
A one-pot dish that guards all the delicious flavors it creates as it cooks — the crispy browned bits of seared chicken, simmering soft scallions and burst tomatoes — and transforms them into a sauce with the addition of white wine and mustard. The tomatoes pop and deflate as they soften, adding their juices to the liquid, which helps gently braise the chicken. Tip in pickled jalapeños and a bit of brine to add punch. Serve this with crusty bread or spoon it onto rice or polenta. A green salad or steamed broccoli complete the meal.
By Yasmin Fahr
Yield: 4 servings
Total time: 40 minutes
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, patted dry
- Salt and fresh black pepper
- 4 scallions, light green and white parts thinly sliced
- 3 garlic cloves, grated or minced
- 1 tablespoon dried oregano
- 1 tablespoon Dijon mustard
- 1/2 cup white wine
- 2 pints cherry or grape tomatoes
- 1/4 packed cup cilantro, parsley or basil leaves and tender stems, gently torn or chopped
Preparation
1. Heat the oil in a wide pot or deep 12-inch skillet over medium-high until it shimmers. Add the chicken in an even layer and season the top with salt and pepper. Cook, undisturbed, until the chicken is browned and easily releases from the pan, 7 to 9 minutes.
2. Flip the chicken and add the scallions to the empty spaces in the pot. Season lightly with salt. Let cook until the scallions soften, about 2 minutes. Add the garlic, oregano, mustard and white wine, turning the chicken pieces over and back again to stir everything together, about 1 minute.
3. Add the tomatoes and season with salt. Cook, stirring occasionally and gently pressing the tomatoes with the back of a wooden spoon, until the tomatoes burst and the chicken is cooked through, 10 to 12 minutes more. Add a few tablespoons of water if it looks dry at any point.
4. Sprinkle with the cilantro and serve.
Mushroom Scampi
While most scampi recipes feature shrimp rather than the namesake small, lobster-like crustaceans, this mushroom version is a joyful meat-free alternative. All of the signatures are here — garlic, butter and white wine — and the mushrooms add a rich, earthy umami element. There is room to vary your mushrooms; while cremini or button mushrooms are great because they remain juicy and plump, oyster or shiitake mushrooms would add a pleasing, chewier texture. This dish is also parsley heavy; some is cooked with the mushrooms and the rest is added fresh, delivering a clean herbaceousness that brightens the dish. Eat with pasta, noodles or bread.
By Hetty Lui McKinnon
Yield: 4 servings
Total time: 30 minutes
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 shallot, thinly sliced
- 1 1/2 pounds cremini or button mushrooms, halved, quartered if large
- 4 garlic cloves, finely chopped
- 1/2 cup dry white wine
- 1/2 cup vegetable stock or water
- 1 teaspoon kosher salt (such as Diamond Crystal)
- 1/4 teaspoon red-pepper flakes, or more to taste
- Black pepper
- 1/2 cup parsley leaves (tightly packed), roughly chopped
- 3 to 4 tablespoons lemon juice (from 1 to 2 lemons)
- Pasta, noodles or crusty bread, to serve
Preparation
1. Heat a large 12-inch skillet over medium. Melt the butter and oil, then add the shallot, stirring until softened slightly, about 1 minute. Add the mushrooms and cook until the mushrooms are soft but still plump, 3 to 5 minutes. Add the garlic and toss until fragrant, 15 to 20 seconds.
2. Add the wine, vegetable stock, salt, red-pepper flakes, a few pinches of black pepper and half the parsley. Increase heat to medium-high and cook, stirring occasionally, until the wine has reduced by half and thickened slightly, 3 to 5 minutes.
3. Remove from heat and stir in the lemon juice. Taste and season with salt, if desired.
4. To serve, top with remaining parsley and eat with pasta, noodles or crusty bread.
Orange-Glazed Baked Salmon
Baking salmon gently at a low temperature is a low-effort approach that results in a flaky, moist piece of fish. This simple preparation utilizes oranges, but lemons would work nicely, too. You’ll reduce some fresh orange juice in a skillet to concentrate its flavor, then whisk in some honey to sweeten. The glaze gets drizzled over the salmon before baking, but also doubles as a dressing for salad greens. Keep this dish simple, with just its side of greens, or pair this easy weeknight meal with cilantro rice or olive oil mashed potatoes.
By Farideh Sadeghin
Yield: 2 to 4 servings
Total time: 30 minutes
Ingredients
- 1 (2-pound) piece skin-on salmon fillet
- Salt and freshly ground black pepper
- 2 oranges
- 2 tablespoons honey
- 5 ounces salad greens
- 2 tablespoons olive oil
Preparation
1. Heat the oven to 325 degrees. Place the salmon in a baking dish, skin side down, and season the top with salt and pepper.
2. Finely zest one of the oranges onto the salmon, then squeeze its juice into a small skillet along with the juice of half of the other orange. Bring to a boil over high and cook until reduced by half, about 2 minutes. Let cool, then whisk in the honey. Drizzle half of the glaze on the salmon; reserve the remaining.
3. Thinly slice the remaining orange half into circles and lay on the salmon in an even layer. Bake until salmon is just cooked through and slightly flaky, about 20 minutes.
4. In a medium bowl, toss the salad greens with the reserved glaze and the olive oil. Season with salt and pepper and serve with the salmon.
Creamy, Spicy Tomato Beans and Greens
This weeknight wonder is for those who delight in turning a modest can of beans into a spectacular dinner. Inspired by the flavors of red pesto, this recipe calls for simmering cannellini beans with staple ingredients like onion, garlic, crushed red pepper, tomato paste and heavy cream, as well as sun-dried tomatoes and salty Pecorino, until the results taste complex and rich. Top the beans with a lemony arugula salad that is peppered with fried breadcrumbs for a dish that is crunchy, chewy, crispy and creamy in every bite.
By Alexa Weibel
Yield: 4 servings
Total time: 40 minutes
Ingredients
- 6 tablespoons olive oil
- 2/3 cup panko breadcrumbs
- Salt and black pepper
- 1 medium yellow onion, minced
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 1/3 cup tomato paste
- 2 (14-ounce) cans cannellini beans or other creamy white beans, rinsed
- 1 cup heavy cream
- 1/2 cup chopped jarred sun-dried tomatoes in oil
- 2/3 cup finely grated Pecorino or Parmesan
- 4 (packed) cups/3 ounces baby arugula
- 2 teaspoons finely grated lemon zest plus 4 teaspoons juice (from 1 lemon)
- Toasted bread (optional), for serving
Preparation
1. In a medium skillet, heat 2 tablespoons olive oil over medium. Stir in the panko, season with salt and pepper, and cook, stirring frequently and shaking the pan, until toasted and golden, about 3 minutes. Transfer seasoned panko to a paper-towel lined plate, then wipe out the skillet.
2. Add another 2 tablespoons olive oil to the skillet and heat over medium. Add the onion, garlic and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until softened, about 4 minutes.
3. Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.
4. Stir in beans, heavy cream, sun-dried tomatoes and 1/3 cup water, and simmer, stirring occasionally, until flavors meld, about 5 minutes. Stir in half the cheese, then season to taste with salt and pepper.
5. In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining 1/3 cup cheese and 2 tablespoons olive oil; season with salt and pepper. Pile the greens at the center of the bean mixture. Serve with toasted bread, if desired.
Lemon-Pepper Tofu and Snap Peas
This combination of sesame and pepper-crusted tofu, blistered snap peas and tahini-lemon sauce creates a lively and quick dinner, while the three elements are just as valuable as building blocks to many more meals. The tofu is crisp with a coating of cornstarch and sesame seeds and punchy with lots of black pepper and lemon zest. The snap peas are seared until juicy but still snappy. The tahini sauce, which is buoyed by lemon, ginger and soy sauce, can be drizzled on everything from salads to seared chicken. Serve this dish over rice or other grains, soba noodles or salad greens.
By Ali Slagle
Yield: 2 servings
Total time: 30 minutes
Ingredients
- 1/4 cup well-stirred tahini
- 1 tablespoon soy sauce
- 1 teaspoon finely grated ginger
- 1 lemon
- 2 tablespoons cornstarch
- 3 tablespoons sesame seeds (any color)
- Kosher salt and black pepper
- 1 (14 to 16-ounce) block extra-firm tofu
- 2 tablespoons plus 1 teaspoon neutral oil, such as grapeseed
- 1/2 pound snap peas, trimmed
- Mint or cilantro leaves, for serving
Preparation
1. In a small bowl or liquid measuring cup, stir together the tahini, soy sauce and ginger. Zest the lemon and reserve for Step 4. Squeeze half the lemon into the tahini mixture. Stir in cold water until saucy (about 2 tablespoons). Set aside.
2. In a shallow dish or large plate, stir together the cornstarch, sesame seeds, 2 teaspoons black pepper, and a big pinch of salt. Cut the tofu lengthwise into 1/2-inch-slices, then crosswise in half. (You’ll have about 8 pieces.) Pat the tofu dry, then add to the cornstarch mixture and press and turn to coat the tops and bottoms.
3. In a large, nonstick skillet, heat 1 teaspoon oil over medium-high. Add the snap peas and cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and transfer to serving plates.
4. Reduce heat to medium and add the remaining 2 tablespoons oil. Add the tofu and cook until golden-crisp on both sides, 4 to 6 minutes per side. Turn off the heat, sprinkle the tofu with the reserved lemon zest and shake the skillet so the zest adheres to the tofu. Divide the tofu among plates and top with the tahini sauce and herbs.
Creamy Tortellini Soup
Store-bought, cheese-filled tortellini are immersed in an extra creamy tomato broth alongside Italian sausage and Tuscan (lacinato) kale, creating a hearty and comforting soup that comes together in 30 minutes. Paprika and dried fennel seeds give the soup an unexpected flavor profile that enhances the sweet creamy tomato broth. Kale is added in the last few minutes of cooking, ensuring it keeps enough of its bite. Lemon juice finishes off the soup, bringing a hint of brightness at the very end. Endless subs and additions are welcome for this recipe, with kale easily replaced with spinach, Swiss chard or cabbage. The sausage can be left out for a vegetarian option and the heavy cream can be subbed with whole milk or non-dairy cream for a lighter broth. And of course, the tortellini can be replaced with ravioli, which are basically the same thing, but shaped differently.
By Dan Pelosi
Yield: 6 to 8 servings
Total time: 40 minutes
Ingredients
- 1 tablespoon olive oil
- 1 pound loose sweet Italian sausage or sausage links, casings removed (optional)
- 1 medium white or yellow onion, diced
- 6 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon dried fennel seeds
- Salt and black pepper
- Crushed red pepper
- 2 tablespoons tomato paste
- 1 (28-ounce) can tomato purée
- 8 cups (64 ounces) vegetable or chicken stock
- 1 (9- to 10-ounce) package refrigerated or frozen cheese tortellini
- 1 1/4 cup heavy cream
- 1 bunch Tuscan (lacinato) kale, leaves stripped and chopped
- 1/2 cup roughly chopped fresh basil
- 1 lemon, juiced
- Grated Parmesan, for serving
Preparation
1. If using the sausage, heat the olive oil in a large pot or Dutch oven over medium-high (if not using sausage, heat the oil on medium, then proceed to Step 2.) Add the sausage and cook, breaking it up with a spoon as you go, until it is browned, 5 to 9 minutes. Push the sausage to one side of the pot and spoon out any excess grease, leaving about 2 tablespoons behind.
2. If necessary, adjust heat to medium, then add onion, garlic, paprika, fennel, 11/2 teaspoons each salt and black pepper, and a pinch of crushed red pepper, and cook, stirring, for 2 minutes, until the onion is just softened and everything is fragrant. Add the tomato paste and cook, stirring, until it darkens, 2 to 3 minutes. Adjust heat to high, stir in tomato purée and stock, cover the pot and bring to a gentle boil, then add the tortellini and cook until tender, 2 to 3 minutes (1 minute longer if frozen).
3. Add the heavy cream, kale and basil, and cook, stirring, until warmed through and the kale and basil are just wilted, 2 minutes more. Remove from heat and add the lemon juice. Stir to incorporate, then taste and season with salt and pepper as needed.
4. Serve warm topped with plenty of grated Parmesan. Soup can be refrigerated for up to 5 days or frozen for up to 3 months.
Easy Chicken Tacos
Tender chicken tacos using boneless, skinless thighs make a flavorful weeknight meal that, if you warm up your tortillas while the chicken cooks, will be ready in about half an hour. After browning the chicken, add water to release the browned bits from the bottom of the pan, then chop the meat into bite-sized pieces. Return the chicken to the pan, letting it simmer in the rich gravy that forms, then serve directly from the pan for easier cleanup. The marinade works with any vinegar-based hot sauce, which you can also offer as a topping. Serve taqueria-style with minced onion, cilantro, lime wedges, and hot sauce, or if you have more time, add guacamole, salsa verde or pico de gallo to your spread. For a heartier meal, serve alongside rice or beans, or both.
By Kristina Felix
Yield: 8 tacos
Total time: 30 minutes
Ingredients
- 4 boneless, skinless chicken thighs, about 1 1/2 pounds
- 3 garlic cloves, grated
- 1 lime, juiced, plus lime wedges for serving
- 1 tablespoon vinegar-based hot sauce (such as Crystal, Tabasco or Louisiana brands), plus more if desired for serving
- 1 teaspoon onion powder
- 4 tablespoons vegetable or avocado oil, divided
- Salt and black pepper
- 8 corn or flour tortillas, warmed
- Minced onion and cilantro, for serving
- Guacamole, salsa verde, pico de gallo or pickled vegetables, for serving (optional)
Preparation
1. Mix the chicken, garlic, lime juice, hot sauce, onion powder, 2 tablespoons oil, 1 teaspoon salt and 1/2 teaspoon cracked black pepper in a bowl and toss to combine, making sure the chicken is thoroughly coated in the mixture.
2. Heat remaining 2 tablespoons oil in a 12-inch cast-iron skillet or other large heavy-bottomed pan over medium-high. Add chicken in a single layer and cook until browned and edges begin to crisp, 6 to 8 minutes per side. Using tongs or a fork, move the chicken from the pan to a cutting board. Adjust heat to medium-low, carefully add 1/2 cup water and scrape up the browned bits with a wooden spoon or spatula. Keep the skillet over medium-low while you proceed with the next step.
3. Cut the chicken into bite-sized pieces and return to the skillet. Toss to coat in the pan sauce and cook, stirring frequently, for 3 more minutes; turn off heat. Serve straight from the skillet with warm tortillas, onions and cilantro and your choice of additional toppings.
Skillet Pork Chops and Apples With Miso Caramel
This recipe is like a delicious game of free association: miso caramel, caramel apples, apples and pork chops. You’ll often see miso caramel added to desserts for an umami oomph, but it can also form a glossy and complex sauce suited for proteins, much like Vietnamese caramel. Start by searing pepper-crusted pork chops, then brown the apples in the rendered fat. (Be sure to choose an apple that’s more tart than sweet to balance the caramel’s sweetness.) Instead of making a finicky caramel, just pour all the elements over the apples and simmer until thickened. This nontraditional caramel uses brown sugar for toastiness, and water instead of heavy cream, so the savoriness of miso and pork and the sweetness of the caramel and apples shine through.
By Ali Slagle
Yield: 2 to 3 servings
Total time: 30 minutes
Ingredients
- 3 tablespoons light brown sugar
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons white miso
- 2 (1- to 1 1/2-inch-thick) bone-in pork chops, patted very dry
- Salt
- 1 teaspoon black pepper
- 1 tablespoon neutral oil (such as grapeseed or canola)
- 2 small or 1 large Granny Smith or other tart-crisp apples, cored then sliced 1/4 inch thick
Preparation
1. In a liquid measuring cup or small bowl, combine 3 tablespoons water with the brown sugar, vinegar and miso; stir with a fork until smooth. Season the pork chops all over with salt, then the pepper. (Don’t skimp on the pepper; it’s an important element to balance the caramel.)
2. Heat a large skillet over medium. Add the oil and the pork chops to the skillet. Cook, flipping every 2 minutes, until browned on the outside and the internal temperature in the thickest part is around 135 degrees, 10 to 15 minutes depending on thickness of pork chops. If your chops have a fat cap, using tongs, stack both chops on top of each other, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Transfer to a plate to rest for 5 minutes. Pour off all but 1 tablespoon of the fat.
3. Add the apples to the skillet in a single layer and heat over medium. (Snack on any that don’t fit.) Cook without touching until browned underneath, 2 to 4 minutes. If the pan is smoking at any point, reduce heat. Pour in the brown sugar mixture and cook, scraping up browned bits and stirring, until thick enough to coat the back of the spoon, 1 to 3 minutes. (Keep your eye on the sauce toward the end so it doesn’t burn.)
4. Turn off the heat, add the pork chops and their juices back to the skillet and turn to coat in the caramel. Serve the pork chops with a spoonful of the apples and caramel.
This article originally appeared in The New York Times.