Meals from New York Times Cooking

Imagine delicious home-cooked meals curated by culinary pros respected the world over. Look no further than Meal Kits from NYT Cooking brought to you by Chef'd.

Each À La Carte Meal Kit contains the best of NYT Cooking recipes boxed and shipped, with ingredients pre-portioned, packaged and accompanied by clear instructions. Choose only the meals you want. No subscription means no obligation.

35 min
Stir-Fried Pork and Pineapple

Stir-Fried Pork and Pineapple

with Jasmine Rice

Stir-Fried Pork and Pineapple

This recipe, an adaptation from The Hakka Cookbook by Linda Lau Anusasananan, comes by way of Mark Bittman. The Hakka people are dispersed all over the place, and Hakka dishes like this one, chow mein, and pretty much anything in bean sauce, have defined Chinese-restaurant cooking for nearly everyone. This lively stir-fry comes together in about a half-hour. It gets its heat from a Fresno chile, a milder cousin of the jalapeño.

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  • Est. Cooking Time: 35 min
  • Allergens: Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Brown Ale

INGREDIENTS:

  • Gluten Free Tamari Sauce
  • Jasmine Rice
  • Cornstarch
  • Sugar
  • Cooking Sake
  • Pork Tenderloin
  • Fresno Chile
  • Fresh Ginger
  • Shiitake Mushrooms
  • Green Onion
  • Pineapple Spears

EQUIPMENT YOU'LL NEED:

  • Large Sauté Pan
  • Medium Bowl
  • Medium Sauce Pot with Lid
  • Peeler
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Vegetable Oil
45 min
Shaking Beef

Shaking Beef

Shaking Beef

This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat.  This recipe from Mark Bittman, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, is quick work, once the meat is marinated. Be sure to move the hot wok or sauté pan constantly, so the intense heat doesn’t burn the ingredients.

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  • Est. Cooking Time: 45 min
  • Allergens: Dairy, Soy, Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Lager

INGREDIENTS:

  • Beef Tenderloin
  • Tamari Sauce
  • Butter
  • Jasmine Rice
  • Fish Sauce
  • Cooking Sake
  • Granulated Sugar
  • Rice Wine Vinegar
  • Garlic Cloves
  • Lime
  • Green Onion
  • Red Onion
  • Watercress

EQUIPMENT YOU'LL NEED:

  • Large Sauté Pan
  • Medium Bowl
  • Medium Sauce Pot with Lid
  • Plastic Wrap
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Vegetable Oil
30 min
Chopped Herbed Salad

Chopped Herbed Salad

with Farro

Chopped Herbed Salad

This dish, from Martha Rose Shulman, is modeled on a Middle Eastern tabouli. It’s a chopped herb salad with farro and not a farro salad with chopped herbs, because it’s more about the greens than the farro. The ground sumac adds a tart, lemony bite.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 30 min
  • Allergens: Dairy, Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Saison

INGREDIENTS:

  • Parmesan Shavings
  • Farro
  • Mint
  • Fresh Parsley
  • Lemon
  • Arugula
  • Green Onion
  • Radishes
  • Cherry Tomatoes
  • Sumac Spice

EQUIPMENT YOU'LL NEED:

  • Large Bowl
  • Medium Sauce Pot with Lid

FROM YOUR PANTRY:

  • Salt
  • Olive Oil
30 min
Summer Pasta

Summer Pasta

with Zucchini‚ Ricotta and Basil

Summer Pasta

A summer pasta should be simple and fresh. This dish, from David Tanis, is light as well, with a burst of citrus (from the lemon) and a bit of a kick (from the chili flakes).

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 30 min
  • Allergens: Dairy, Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Sauvignon Blanc
  • Dark Ale

INGREDIENTS:

  • Parmesan Cheese
  • Ricotta Cheese
  • Penne Pasta
  • Garlic Cloves
  • Basil
  • Lemon
  • Yellow Onion
  • Zucchini
  • Yellow Squash
  • Red Chili Flakes

EQUIPMENT YOU'LL NEED:

  • Colander
  • Food Processor
  • Large Sauce Pot
  • Large Sauté Pan
  • Zester or Microplane

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
60 min
Roasted Garlic Herb Steak

Roasted Garlic Herb Steak

with Zucchini & Corn

Roasted Garlic Herb Steak

Garlic and pickled jalapeños give this dish from Melissa Clark a fiery kick; marinating and roasting the meat allow the heat to mellow. The sweet corn, zucchini and red chili flakes in the side dish re-emphasize the balance of sweet and heat. This steak is its most tender at rare to medium rare.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 60 min
  • Allergens: None
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Noir
  • Lager

INGREDIENTS:

  • Flap Steak
  • Jalapeño Chiles
  • Corn on Cob
  • Garlic Cloves
  • Basil
  • Fresh Thyme
  • Lemon
  • Green Onion
  • Zucchini
  • Red Chili Flakes

EQUIPMENT YOU'LL NEED:

  • Food Processor
  • Large Bowl
  • Medium Bowl
  • Plastic Wrap
  • Sheet Pan Lined with Foil
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
60 min
Beef Bourguignon by New York Times Cooking

Beef Bourguignon by New York Times Cooking

Beef Bourguignon by New York Times Cooking

Some recipes for Beef Bourguignon call for cooking the meat for hours, to be sure the beef is tender. This dish, from Mark Bittman, makes fast work of beef tenderloin without sacrificing any flavor.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 60 min
  • Allergens: Wheat, Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Noir
  • Lager

INGREDIENTS:

  • Beef Stock Concentrate
  • Beef Tenderloin
  • Pearl Onions
  • Tomato Paste
  • Red Cooking Wine
  • Demi Glaze
  • Bacon
  • Broccoli Florets
  • Garlic Cloves
  • Parsley
  • Fresh Thyme
  • Crimini Mushrooms
  • Yellow Onion
  • Bay Leaf

EQUIPMENT YOU'LL NEED:

  • Large 3-inch Deep Sauté Pan
  • Large Sauté Pan
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
45 min
Spaghetti and Drop Meatballs

Spaghetti and Drop Meatballs

with Tomato Sauce

Spaghetti and Drop Meatballs

This version of classic spaghetti and meatballs with red gravy from Mark Bittman may be fast, but you’ll have to watch those noodles as they cook to be sure they don’t become one big mass.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 45 min
  • Allergens: Dairy, Egg, Wheat, Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Amarone
  • Brown Ale

INGREDIENTS:

  • Bread Crumbs
  • 85/15 Ground Beef
  • Parmesan Cheese
  • Egg
  • Parmesan Shavings
  • Spaghetti
  • Sugar
  • Crushed Tomatoes
  • Garlic Cloves
  • Parsley
  • Lemon
  • Arugula
  • Yellow Onion
  • Cherry Tomatoes
  • Bay Leaf

EQUIPMENT YOU'LL NEED:

  • 2 Large Bowls
  • Can Opener
  • Colander
  • Large Sauce Pot
  • Large Sauté Pan with Lid
  • Tongs

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil