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.

60 min
Shakshuka with Feta and Frisée

Shakshuka with Feta and Frisée

Sometimes, breakfast for dinner is just what you need. Shakshuka dish from Melissa Clark of New York Times Cooking is the perfect blend of both dinner and breakfast flavors. Perfectly poached eggs are surrounded by heaps of spicy tomato-red pepper sauce filled with fresh herbs, crisp onions and creamy feta cheese that creates a warm, vegetarian-friendly dinner packed with flavor. Create this mouthwatering dish in just 30 minutes or less tonight. 

  • Est. Cooking Time: 60 min
  • Allergens: Milk, Egg
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Merlot
  • Hefeweizen

INGREDIENTS:

  • Eggs
  • Feta Crumbles
  • Stewed Tomatoes
  • Garlic Cloves
  • Cilantro
  • Lemon
  • Yellow Onion
  • Red Bell Pepper
  • Frisee
  • Cumin Spice Blend

EQUIPMENT YOU'LL NEED:

  • Can Opener
  • Large Bowl
  • Large Oven-Proof Non Stick Sauté Pan
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
45 min
Hot Honey Shrimp

Hot Honey Shrimp

with Grits and Peas

Hot Honey Shrimp

After a long day, the last thing you want to do is spend hours in a hot kitchen, but you can’t stand the thought of another night eating takeout. This Hot Honey Shrimp recipe by Melissa Clark of New York Times Cooking is the perfect way to satisfy your cravings without spending more than 30 minutes in the kitchen. A kick of chile powder, creamy, rich butter, and sweet honey perfectly complement succulent, roasted shrimp, giving you the hearty and flavorful meal you crave after an honest day’s work. 

  • Est. Cooking Time: 45 min
  • Allergens: Milk, Crustacean
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Chardonnay
  • Hefeweizen

INGREDIENTS:

  • Jack and Cheddar Cheese
  • Butter
  • Milk
  • Corn Grits
  • Honey
  • Peas
  • Jalapeño Pepper
  • Garlic Clove
  • Fresh Ginger
  • Lime
  • Green Onion
  • Shrimp
  • Cayenne Pepper

EQUIPMENT YOU'LL NEED:

  • Medium Bowl
  • Medium Sauce Pot
  • Rimmed Sheet Pan
  • Zester or Microplane

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Aluminum Foil
90 min
Chicken-Tarragon Pot Pie

Chicken-Tarragon Pot Pie

Chicken-Tarragon Pot Pie

Chicken Pot Pie — an American classic. The chefs at New York Times Cooking have added a unique ingredient to give this classic dish a kick. Tarragon is an excellent addition to poultry and vegetables, as it packs a strong flavor. Its earthy green leaves lighten up this decadent dish, while injecting distinctive anise flavor. An abundance of fresh vegetables, juicy tarragon-flavored chicken and creamy filling, encased inside a flaky-buttery pastry crust, makes for a delicious, family-friendly meal any night of the week.

  • Est. Cooking Time: 1.5 hr
  • Allergens: Milk, Egg, Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Stout

INGREDIENTS:

  • Chicken Stock Concentrate
  • Butter
  • Whipping Cream
  • Egg
  • Peas
  • All Purpose Flour
  • Chicken Breasts
  • Carrot
  • Celery
  • Tarragon
  • Leeks

EQUIPMENT YOU'LL NEED:

  • 8-inch Pie Dish or Deep Baking Dish
  • Food Processor
  • Large Non Stick Sauté Pan
  • Medium Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
40 min
Seared New York Steak

Seared New York Steak

with Asparagus and Shallots

Seared New York Steak

This isn’t a steakhouse steak. The chefs at New York Times Cooking have perfected a quick, pan-seared steak that is ideal for a fast weeknight meal with no shortage of flavor. The Worcestershire sauce, balsamic vinegar and honey create a sweet marinade for the cuts of New York strip steaks to soak up and hold on to, giving you immense flavor in every bite. A side of crisp asparagus and shallots round out this hearty dish to give you the quick, easy and satisfying dinner you crave. 

  • Est. Cooking Time: 40 min
  • Allergens: Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Cabernet Sauvignon
  • Pale Ale

INGREDIENTS:

  • Boneless NY Strip
  • Honey
  • Worcestershire Sauce
  • Balsamic Vinegar
  • Asparagus
  • Garlic Clove
  • Peeled Shallots

EQUIPMENT YOU'LL NEED:

  • Large Oven Proof Sauté Pan or Cast Iron Skillet
  • Medium Sauté Pan

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
60 min
Scilian Lamb Spezzatino

Sicilian Lamb Spezzatino

Spezzatino: A Sicilian dish known for its flavor. The secret to this fragrant and colorful dish is the saffron. David Tanis of New York Times Cooking has perfected this stew with all the right flavors. Powerful garlic, fresh mint and hearty fennel dress the tomato paste to create a brothy stew unlike any other. The perfectly seared lamb chops soak in the heavenly broth to create a truly mouthwatering, gourmet dish.

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

Suggested Pairings:

  • Merlot
  • Stout

INGREDIENTS:

  • Tomato Paste
  • White Cooking Wine
  • Rack of Lamb
  • Garlic Cloves
  • Mint
  • Fingerling Potatoes
  • Red Onion
  • Fennel Seeds
  • Saffron Threads

EQUIPMENT YOU'LL NEED:

  • Large 3-inch Deep Sauté Pan with Lid
  • Large Non Stick Sauté Pan with Lid

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
40 min
Provençal Salmon

Provençal Salmon

Provençal Salmon

Salmon is the perfect protein for weeknights. It’s light, fresh and goes well with virtually every side and seasoning. This recipe by Mark Bittman of New York Times Cooking is a great way to jazz up your traditional salmon dish. The vibrant flavor of the fresh rosemary combined with warm, aromatic essence of fennel seeds creates a well-balanced, weeknight dish. Enjoy this heavenly salmon dish in just 30 minutes or less tonight.

  • Est. Cooking Time: 40 min
  • Allergens: Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Chardonnay
  • Pale Ale

INGREDIENTS:

  • Kalamata Olives
  • Apple Cider Vinegar
  • Fresh Parsley
  • Rosemary
  • Arugula
  • Orange
  • Salmon Fillets
  • Fennel Seeds

EQUIPMENT YOU'LL NEED:

  • 2 Small Bowls
  • Large Oven-Proof Non Stick Sauté Pan
  • Medium Bowl
  • Spice Grinder
  • Zester or Microplane

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
45 min
Pizza Margherita

Pizza Margherita

with Arugula Salad

Pizza Margherita

Pizza is always a good choice. Sam Sifton has recreated a famous restaurant recipe to bring you an at-home pizza margherita that is truly unforgettable. With a thin crust combined with homemade tomato sauce and fresh mozzarella, and topped with flavorful basil, this pizza will not disappoint. Serve it with someone special or share it with the whole family — the versatility of a truly delicious pizza has no end. 

  • Est. Cooking Time: 45 min
  • Allergens: Milk, Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Zinfandel
  • Saison

INGREDIENTS:

  • Pizza Dough
  • Parmesan Cheese
  • Mozarella Cheese
  • All Purpose Flour
  • Stewed Tomatoes
  • Garlic Clove
  • Basil
  • Lemon
  • Arugula

EQUIPMENT YOU'LL NEED:

  • Aluminum Foil
  • Can Opener
  • Colander
  • Food Processor
  • Large Bowl
  • Rimmed Sheet Pan
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Aluminum Foil
50 min
Turkey Chili

Turkey Chili

Turkey Chili

Chili is basic, right? Not according to this recipe. Pierre Franey of New York Times Cooking has put a gourmet spin on this classically simple dish. Fresh herbs, crunchy vegetables and a kick of spice allow the juicy ground turkey to shine in this hearty yet healthy dish. Topped with a squeeze of lime, and, of course, a dollop of sour cream, this dish will send you into the food-induced coma of your dreams.

  • Est. Cooking Time: 50 min
  • Allergens: Dairy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Sauvignon Blanc
  • Brown Ale

INGREDIENTS:

  • Chicken Stock Concentrate
  • Jack and Cheddar Cheese
  • Sour Cream
  • Diced Tomatoes
  • Red Kidney Beans
  • Ground Turkey
  • Celery
  • Jalapeño Pepper
  • Garlic Cloves
  • Lime
  • Yellow Onion
  • Red Bell Pepper
  • Bay Leaf
  • Cumin
  • Chili Powder
  • Dried Oregano

EQUIPMENT YOU'LL NEED:

  • Can Opener
  • Colander
  • Large Sauce Pot
  • Medium Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Canola Oil
45 min
Pad Kee Mao

Pad Kee Mao

Pad Kee Mao

Mark Bittman gives the classic Pad Thai a run for its money with this delicious Pad Kee Mao. This delicious stir fry of fluffy rice noodles and ground pork creates a bowl full of authentic Thai flavor that warms the soul. Yellow onion, red bell pepper, basil and garlic are sautéed to perfection to bring out that rich aroma that is synonymous with the culture. In just under an hour, you can rival your favorite takeout spot with your own gourmet creation in the comfort of your own home.

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

Suggested Pairings:

  • Riesling
  • Lager

INGREDIENTS:

  • Dark Sweet Soy Sauce
  • Pad See Ew Noodles
  • Fish Sauce
  • Rice Wine Vinegar
  • Ground Pork
  • Thai Chile Peppers
  • Garlic Cloves
  • Yellow Onion
  • Red Bell Pepper
  • Fresh Basil

EQUIPMENT YOU'LL NEED:

  • Large Sauté Pan or Wok
  • Small Bowl
  • Whisk

FROM YOUR PANTRY:

  • Canola Oil
35 min
Pasta alla Norma

Pasta alla Norma

with Arugula Salad

Pasta alla Norma

Pasta alla Norma is a traditional Sicilian dish that is full of flavor. This meatless pasta dish is packed with sautéed eggplants creamy tomato sauce and hearty linguine, and topped with fresh Parmesan. In just under an hour, you can create this delicious vegetarian dish that will satisfy any appetite. 

  • Est. Cooking Time: 35 min
  • Allergens: Milk, Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Noir
  • Lager

INGREDIENTS:

  • Parmesan Shavings
  • Linguine
  • Garlic Cloves
  • Basil
  • Fresh Thyme
  • Lemon
  • Arugula
  • Red Cherry Tomatoes
  • Chinese Eggplant

EQUIPMENT YOU'LL NEED:

  • Colander
  • Large 3-inch Deep Saute Pan
  • Large Saucepot
  • Large Saute Pan
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
50 min
Mushroom Risotto

Mushroom Risotto

with Peas

Mushroom Risotto

Mushroom risotto is always a safe meal. It’s creamy, full of flavor, and satisfies many appetites. This surprisingly elegant dish is enhanced by a pop of color from a handful of fresh, sweet peas. With a generous amount of both shiitake and crimini mushrooms, a dash of green parsley, crisp shallots and, of course, Parmesan cheese, you can never go wrong serving this dish.

  • Est. Cooking Time: 50 min
  • Allergens: Milk
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Merlot
  • Hefeweizen

INGREDIENTS:

  • Vegetable Stock Concentrate
  • Parmesan Cheese
  • Arborio Rice
  • Peas
  • White Cooking Wine
  • Garlic Clove
  • Fresh Parsley
  • Fresh Thyme
  • Crimini Mushrooms
  • Shiitake Mushrooms
  • Shallots

EQUIPMENT YOU'LL NEED:

  • Ladle
  • Large Saucepot
  • Medium Saucepot

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
45 min
Orange Beef

Orange Beef

with Sautéed Broccoli and Jasmine Rice

Orange Beef

Thinking of ordering takeout? Think again. Sam Sifton’s Orange Beef recipe is better than any takeout you’ll ever order. The juicy New York strip steak combined with fresh orange zest, crunchy green onions and a kick of garlic will fill your stomach with amazing flavor, and your home with a tantalizing aroma. Master this classic takeout dish in the comforts of your own home tonight.

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

Suggested Pairings:

  • Pinot Gris
  • IPA

INGREDIENTS:

  • Boneless NY Strip
  • Tamari Sauce
  • Egg
  • Jasmine Rice
  • Cornstarch
  • Fish Sauce
  • Brown Sugar
  • Rice Wine Vinegar
  • Broccoli Florets
  • Jalapeño Pepper
  • Thai Chile Peppers
  • Garlic Cloves
  • Fresh Ginger
  • Green Onion
  • Orange

EQUIPMENT YOU'LL NEED:

  • 2 Small Bowls
  • 2 Small Saucepots with 1 Lid
  • Large Saute Pan or Wok
  • Medium Bowl
  • Medium Saute Pan

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Canola Oil
40 min
Southern Shrimp Scampi

Southern Shrimp Scampi

with Herbed Kale Rice

Southern Shrimp Scampi

Scampi can mean different things in different cultures.  In Italy, langoustines are often sautéed in garlic and olive oil. Italian immigrants in America swapped in shrimp, and from there a thousand variations were born. This dish, from Kim Severson, cooks quickly, and adds the Southern kick of red chili flakes, the goodness of kale and the nuttiness of basmati rice to the traditional garlic and lemon of scampi.

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

  • Est. Cooking Time: 40 min
  • Allergens: Milk,Crustacean
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Saison

INGREDIENTS:

  • Small Onion
  • Lemon
  • Chicken Stock Concentrate
  • Parsley
  • White Cooking Wine
  • Kale
  • Red Chili Flakes
  • Shrimp
  • Butter
  • Basmati Rice
  • Garlic Cloves

EQUIPMENT YOU'LL NEED:

  • 2 Large Saute Pans
  • Large Bowl
  • Medium Bowl
  • Medium Saucepot with Lid
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
40 min
Lemon and Garlic Chicken

Lemon and Garlic Chicken

with Wild Rice & Mushrooms

Lemon and Garlic Chicken

In this Provençal rendition of pan-cooked chicken breasts, from Martha Rose Shulman, the mushrooms take on an added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine. Lemon and garlic are another favorite couple, and the wild rice adds a nutty crunch.

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

  • Est. Cooking Time: 40 min
  • Allergens: Milk,Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Pale Ale

INGREDIENTS:

  • Crimini Mushrooms
  • Garlic Clove
  • Rosemary
  • Unsalted Butter
  • White Cooking Wine
  • All Purpose Flour
  • Parsley
  • Chicken Breasts
  • Wild Rice
  • Chicken Stock Concentrate
  • Small Onion
  • Lemon

EQUIPMENT YOU'LL NEED:

  • Medium Bowl
  • Medium Saucepot with Lid
  • Medium Saute Pan
  • Plastic Wrap
  • Strainer
  • Whisk

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
45 min
Sweet and Spicy Roasted Chicken

Sweet and Spicy Roasted Chicken

with Herbed Couscous

Sweet and Spicy Roasted Chicken

A chili-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken, from Melissa Clark, its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and almonds lends freshness and crunch.  The herbed couscous helps to soak up the sauce.

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

  • Est. Cooking Time: 45 min
  • Allergens: Tree nuts,Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Chardonnay
  • Pale Ale

INGREDIENTS:

  • Dried Dates
  • Red Chili Flakes
  • Lemon
  • Honey
  • Orange
  • Small Onion
  • Carrot
  • Thyme
  • Chicken Base
  • Grain Mustard
  • Bay Leaf
  • Parsley
  • Israeli Couscous
  • Chopped Roasted Almonds
  • Half Bone In Chicken

EQUIPMENT YOU'LL NEED:

  • Large Bowl
  • Medium Saucepot with Lid
  • Peeler
  • Plastic Wrap
  • Sheet Pan Lined with Foil
  • Small Bowl
  • Small Saucepot
  • Zester or Microplane

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
40 min
Three-Cup Chicken

Three-Cup Chicken

with Jasmine Rice

Three-Cup Chicken

Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses. Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce. Debates rage over how thick the sauce should be, over which parts of the chicken to use. (Few follow the folk recipe that calls for making the sauce with a cup each of sesame oil, soy sauce and rice wine.) Our reporting and testing led us to the recipe below. Use it as a starting point, and then make it your own.

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

  • Est. Cooking Time: 40 min
  • Allergens: Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Pale Ale

INGREDIENTS:

  • Sesame Oil
  • Brown Sugar
  • Tamari Sauce
  • Basil
  • Cooking Sake
  • Green Onion
  • Red Chili Flakes
  • Sugar Snap Peas
  • Chicken Thighs
  • Jasmine Rice
  • Fresh Ginger
  • Garlic Cloves

EQUIPMENT YOU'LL NEED:

  • Medium Bowl
  • Medium Saute Pan
  • Peeler
  • Small Saucepot with Lid

FROM YOUR PANTRY:

  • We Got You Covered!

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
45 min
Fried Herbed Chicken

Fried Herbed Chicken

with Apple-Cabbage Coleslaw

Fried Herbed Chicken

This chicken dish, from Mark Bittman, takes little time but taste so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in a tahini paste, dredged in flour and fried in just a small amount of oil. The apple slaw adds a sweet crunch.

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

  • Est. Cooking Time: 45 min
  • Allergens: Egg,Wheat,Tree nut (pecan)
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Lager

INGREDIENTS:

  • Thyme
  • Tahini Paste
  • Lemon
  • Mayonnaise
  • Coleslaw Mix
  • Parsley
  • Tarragon
  • Chicken Thighs
  • All Purpose Flour
  • Honey
  • Roasted Pecan Halves
  • Garlic Cloves
  • Small Onion
  • Granny Smith Apple

EQUIPMENT YOU'LL NEED:

  • 2 Medium Bowls
  • Food Processor
  • Large 3-inch Deep Saute Pan
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Vegetable Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
60 min
Classic Kung Pao Chicken

Classic Kung Pao Chicken

with Jasmine Rice

Classic Kung Pao Chicken

A staple on Chinese restaurant menus, especially those featuring Szechuan cooking, kung pao chicken combines peanuts and chile peppers to turn up the heat. This dish, from Alex Witchel, uses black vinegar to add a woodsy flavor. If you don’t have a wok, a sauté pan will do. Keeping the baby bok choy on the side gives you something with which to cool your palate.

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

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

Suggested Pairings:

  • Riesling
  • Pale Ale

INGREDIENTS:

  • Garlic Cloves
  • Black Vinegar
  • Sesame Oil
  • Dried Red Chile
  • Fresh Ginger
  • Green Onion
  • Peanuts
  • Sugar
  • Jasmine Rice
  • Baby Bok Choy
  • Chicken Stock Concentrate
  • Chicken Thighs
  • Tamari Sauce
  • Cornstarch
  • Shaoxing Wine
  • Egg

EQUIPMENT YOU'LL NEED:

  • 2 Medium Bowls
  • Large Saute Pan or Wok
  • Medium Saucepot with Lid
  • Medium Saute Pan
  • Peeler
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Olive Oil
  • Vegetable Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
30 min
Roasted Glazed Salmon

Roasted Glazed Salmon

with Sautéed Kale

Roasted Glazed Salmon

We all want to eat more fish. This dish, from Sam Sifton, keeps salmon simple with a Dijon and brown sugar glaze and the added health boost from kale. And it’s so fast, you have the rest of the evening to relax.

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

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

Suggested Pairings:

  • Pinot Grigio
  • Pale Ale

INGREDIENTS:

  • Parsley
  • Dijon Mustard
  • Brown Sugar
  • Chicken Stock Concentrate
  • Lemon
  • Garlic Cloves
  • Salmon Fillets
  • Kale
  • Chives
  • Orzo Pasta
  • Unsalted Butter

EQUIPMENT YOU'LL NEED:

  • 2 Small Bowls
  • Colander
  • Large Saute Pan
  • Medium Saucepot
  • Sheet Pan Lined with Foil
  • Zester or Microplaner

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
45 min
Pan-Roasted Sea Bass

Pan-Roasted Sea Bass

A basting of thyme butter does wonders for any fish, but it gives these sea bass fillets a nutty flavor. The fast cooking method, adapted by Julia Moskin from Mark Usewicz of Mermaid’s Garden in Brooklyn, means that any fishy smell will dissipate quickly. Roasted potatoes and blistered green beans round out the plate.

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

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

Suggested Pairings:

  • Pinot Grigio
  • Pale Ale

INGREDIENTS:

  • Chilean Sea Bass Fillet
  • Thyme
  • Unsalted Butter
  • Green Beans
  • Garlic Cloves
  • Red Creamer Potatoes
  • Shallot
  • Lemon
  • Parsley

EQUIPMENT YOU'LL NEED:

  • Large Non Stick Saute Pan
  • Medium Bowl
  • Medium Saute Pan
  • Sheet Pan Lined with Foil

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Vegetable Oil
45 min
Braised Halibut

Braised Halibut

with Asparagus

Braised Halibut

The whole dish is incredibly easy and follows a classic sear and simmer braising procedure: Sear the fish and set aside, sauté the aromatics, simmer the potatoes until tender, then gently simmer the fish and asparagus with the potatoes until done. This recipe, from Martha Rose Shulman, adds a pinch of precious saffron for color and flavor.

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

  • Est. Cooking Time: 45 min
  • Allergens: Tree nuts,Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Lager

INGREDIENTS:

  • Red Potatoes
  • Garlic Cloves
  • Anchovies
  • Basil
  • Lemon
  • Asparagus
  • Chopped Roasted Almonds
  • Parsley
  • Saffron Threads
  • Halibut Fillet

EQUIPMENT YOU'LL NEED:

  • 3 Small Bowls
  • Large 3-inch Deep Saute Pan
  • Slotted Spoon

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
30 min
Pan-Fried Trout

Pan-Fried Trout

with Rosemary

Pan-Fried Trout

This simple and fast recipe, from Molly O’Neill, gets some Provençal flair from the rosemary. The tomato salad has a touch of Italy from the basil. Together, they form a very Continental meal, not to mention a delicious one.

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

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

Suggested Pairings:

  • Pinot Grigio
  • Lager

INGREDIENTS:

  • Red Cherry Tomatoes
  • Red Onion
  • White Cooking Wine
  • Capers
  • Idaho Trout
  • Rosemary
  • All Purpose Flour
  • Lemon
  • Balsamic Vinegar
  • Basil

EQUIPMENT YOU'LL NEED:

  • Large Saute Pan
  • Medium Bowl
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
45 min
Cumin Lamb Stir-Fry

Cumin Lamb Stir-Fry

with Jasmine Rice

Cumin Lamb Stir-Fry

Fragrant, intense and full of fiery chiles, this lamb stir-fry, from Melissa Clark, is not for the timid eater. The jasmine rice helps cut the heat, and the other spices add a range of flavors you won’t soon forget.

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

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

Suggested Pairings:

  • Syrah
  • Pale Ale

INGREDIENTS:

  • Green Onion
  • Ground Cumin
  • Garlic Cloves
  • Jasmine Rice
  • Tamari Sauce
  • Shaoxing Wine
  • Cubed Lamb Shoulder
  • White Onion
  • Black Peppercorns
  • Cilantro
  • Dried Red Chile

EQUIPMENT YOU'LL NEED:

  • Medium Bowl
  • Medium Saucepot with Lid
  • Medium Saute Pan
  • Small Saute Pan

FROM YOUR PANTRY:

  • Salt
  • Vegetable Oil
60 min
Sausage Ragù

Sausage Ragù

Sausage Ragù

Meat sauce is one recipe many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends. This dish, which comes by way of Julia Moskin from the New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, puts that poor imitation to shame. Italian pork sausage, separated from its casing, adds a dimensions of flavor.

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

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

Suggested Pairings:

  • Amarone
  • Brown Ale

INGREDIENTS:

  • Celery
  • Carrot
  • Rosemary
  • Penne Pasta
  • Small Onion
  • Italian sausage
  • Tomato Paste
  • Stewed Tomatoes
  • Parsley
  • Parmesan Cheese
  • Thyme

EQUIPMENT YOU'LL NEED:

  • 2 Medium Bowls
  • Can Opener
  • Colander
  • Large Saucepot
  • Large Saute Pan
  • Peeler
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
60 min
Oven-Roasted Chicken Shawarma

Oven-Roasted Chicken Shawarma

with Cucumber

Oven-Roasted Chicken Shawarma

Sam Sifton’s recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie is perfectly complemented with a tomato-cucumber salad and tahini. Though there is a fair bit of chopping and cutting here, the result is deliciously worth it.

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

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

Suggested Pairings:

  • Pinot Grigio
  • Pilsner

INGREDIENTS:

  • Garlic Cloves
  • Cumin Seasoning Blend
  • Garlic Naan
  • Tahini Paste
  • Lemon
  • Chicken Thighs
  • Persian Cucumber
  • Kalamata Olives
  • Parsley
  • Small Onion
  • Roma Tomatoes

EQUIPMENT YOU'LL NEED:

  • 2 Sheet Pans Lined with Foil
  • 3 Medium Bowls
  • Colander

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
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.

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

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

Suggested Pairings:

  • Riesling
  • Brown Ale

INGREDIENTS:

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

EQUIPMENT YOU'LL NEED:

  • Large Saute Pan
  • Medium Bowl
  • Medium Saucepot 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.

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

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

Suggested Pairings:

  • Pinot Grigio
  • Lager

INGREDIENTS:

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

EQUIPMENT YOU'LL NEED:

  • Large Saute Pan
  • Medium Bowl
  • Medium Saucepot with Lid
  • Plastic Wrap
  • Small Bowl

FROM YOUR PANTRY:

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

Chopped Herb Salad

with Farro

Chopped Herb 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: Milk,Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Saison

INGREDIENTS:

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

EQUIPMENT YOU'LL NEED:

  • Large Bowl
  • Medium Saucepot with Lid
  • Sheet Pan

FROM YOUR PANTRY:

  • Salt
  • Olive Oil
30 min
Summer Pasta

Summer Pasta

with Zucchini

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: Milk,Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Sauvignon Blanc
  • Dark Ale

INGREDIENTS:

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

EQUIPMENT YOU'LL NEED:

  • Colander
  • Food Processor
  • Large Saucepot
  • Large Saute 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:

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

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:

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

EQUIPMENT YOU'LL NEED:

  • Large 3-inch Deep Saute Pan
  • Large Saute 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: Milk,Egg,Wheat,Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Amarone
  • Brown Ale

INGREDIENTS:

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

EQUIPMENT YOU'LL NEED:

  • 2 Large Bowls
  • Can Opener
  • Colander
  • Large Saucepot
  • Large Saute Pan with Lid
  • Tongs

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil