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
Swordfish

Swordfish with Paprika Aioli

Swordfish with Paprika Aioli

If you’re looking for a light dish that’s packed with flavor, you’ve come to the right place. The light, sweet flavor of the swordfish combined with a hint of smoky, red spice is a match made in food heaven. Mark Bittman is no stranger to flavor, which is why this recipe calls for a strong mix of spices, herbs, nuts and more. This simple recipe requires little time and effort to create a truly spectacular dish that will impress your friends, family and guests any night of the week.

  • Est. Cooking Time: 60 min
  • Allergens: Tree Nut, Egg, Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Sauvignon Blanc
  • Lager

INGREDIENTS:

  • Mayonnaise
  • Roasted Pine Nuts
  • Garlic Cloves
  • Fresh Thyme
  • Lemon
  • Baby Spinach
  • Baby Yukon Gold Potatoes
  • Swordfish Fillet
  • Paprika

EQUIPMENT YOU'LL NEED:

  • 2 Large Sauté Pans
  • 2 Medium Bowls
  • Pastry Brush
  • Rimmed Sheet Pan
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Aluminum Foil
45 min
Yucatan Shrimp

Yucatan Shrimp

Yucatan Shrimp

If you’re looking to jazz up your typical shrimp dish, this fiery Mexican recipe will do the trick. Made with jalapeño, cut by tart lime juice and topped with fragrant cilantro, Sam Sifton’s sun-kissed Yucatan Shrimp is truly tantalizing. A heaping pile of jasmine rice made with Bijol seasoning from Mexico allows you to balance each bite of spicy shrimp to create an enjoyable and inviting dish. Serve this dish on a hot summer night to experience flavors from another culture, or serve it on a cold winter night to transport yourself to a tropical coast. This meal is perfect any time of the year.

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

Suggested Pairings:

  • Chardonnay
  • Hefeweizen

INGREDIENTS:

  • Butter
  • Jasmine Rice
  • Sambal Chili Paste
  • Peas
  • Roasted Red Pepper
  • Jalapeño Pepper
  • Garlic Clove
  • Cilantro
  • Lime
  • Shrimp
  • Bijol Seasoning

EQUIPMENT YOU'LL NEED:

  • Colander
  • Large Bowl
  • Large Sauce Pot
  • Medium Sauce Pot with Lid
  • Small Bowl
  • Small Sauce Pot

FROM YOUR PANTRY:

  • Salt
  • Olive Oil
60 min
Steak Mock Frites

Steak Mock Frites

with Arugula and Parsley Salad

Steak Mock Frites

Steak frites is America’s favorite French food. Juicy New York strip steaks smothered in butter and served with cloud-like potatoes — an extravagant take on a classic burger. Sam Sifton of New York Times Cooking has created a less labor intensive version of this reliable restaurant dish so you can enjoy perfectly cooked steak and potatoes in the comfort of your own home. With gourmet ingredients, little effort in the kitchen and enticing aromas, this meal is perfect for any occasion.

  • Est. Cooking Time: 60 min
  • Allergens: Dairy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Cabernet Sauvignon
  • Pale Ale

INGREDIENTS:

  • Boneless NY Strip
  • Butter
  • Sherry Vinegar
  • White Wine Vinegar
  • Fresh Parsley
  • Fresh Thyme
  • Lemon
  • Arugula
  • Shallot
  • Yukon Gold Potato

EQUIPMENT YOU'LL NEED:

  • Colander
  • Large Bowl
  • Large Non Stick Sauté Pan
  • Large Sauce Pot
  • Medium Bowl
  • Rimmed Sheet Pan
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Canola Oil
  • Olive Oil
45 min
Roasted Chicken

Roasted Chicken with Potatoes

Roasted chicken is a classic weeknight dish. It’s simple, quick and bursting with flavor. Melissa Clark from New York Times Cooking has perfected this timeless recipe to help you create a perfectly golden bird any night of the week. Crispy potatoes, juicy chicken and a pop of guilt-free flavor from the garlic yogurt sauce, all in one pan — this dish is bound to become an instant favorite. 

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

Suggested Pairings:

  • Chardonnay
  • Pale Ale

INGREDIENTS:

  • Sriracha
  • Plain Yogurt
  • Half Bone In Chicken
  • Garlic Clove
  • Dill
  • Lemon
  • Arugula
  • Leeks
  • Baby Yukon Gold Potatoes
  • Cumin

EQUIPMENT YOU'LL NEED:

  • 2 Medium Bowls
  • 3 Small Bowls
  • Large Bowl
  • Sheet Pan Lined with Foil
  • Zester or Microplane

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Aluminum Foil
45 min
Scallop Panzanella

Scallop Panzanella

Scallop Panzanella

Scallops can transform any regular dish into an elegant one. Mark Bittman of New York Times Cooking has created this Tuscan salad with a tasty twist. Toasted baguettes, juicy tomatoes and a sprinkle of fresh basil come together to make a flavorful bed for the seared scallops. The combination of sweet and savory creates a heavenly dish that you simply can’t wait to sink your teeth into. In just under 30 minutes, you’ll create a gourmet dish to enjoy in the comfort of your own home.

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

Suggested Pairings:

  • Sauvignon Blanc
  • Hefeweizen

INGREDIENTS:

  • Baguettes
  • Basil
  • Lemon
  • Roma Tomato
  • Scallops

EQUIPMENT YOU'LL NEED:

  • Large Bowl
  • Medium Sauté Pan
  • Rimmed Sheet Pan
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Aluminum Foil
60 min
Chicken Enchiladas

Chicken Enchiladas

with Salsa Verde and Calabacitas

Chicken Enchiladas

If you’re like most people, your go-to Mexican foods are tacos and burritos. Switch it up without losing the delicious, authentic flavors of the South with this tasty chicken enchilada recipe from the chefs at New York Times Cooking. Flavorful tomatillos, yellow onions, fiery serrano chiles, and chopped garlic create a mouthwatering salsa verde that is dead simple to make. Ladled over crispy tortilla shells packed full of juicy shredded chicken and topped with creamy cotija cheese, it creates a plate of heavenly enchiladas — made in your kitchen.

  • Est. Cooking Time: 60 min
  • Allergens: Dairy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Chardonnay
  • Lager

INGREDIENTS:

  • Corn Tortillas
  • Sour Cream
  • Cotija Cheese
  • Chicken Breasts
  • Fresno Chile
  • Serrano Chile
  • Garlic Cloves
  • Cilantro
  • Yellow Onion
  • Cherry Tomatoes
  • Yellow Squash
  • Peeled Tomatillos

EQUIPMENT YOU'LL NEED:

  • Baking Dish
  • Food Processor
  • Large Sauce Pot
  • Large Sauté Pan
  • Medium Bowl
  • Medium Sauté Pan
  • Rimmed Sheet Pan
  • Tongs

FROM YOUR PANTRY:

  • Salt
  • Olive Oil
  • Vegetable Oil
35 min
Roasted Halibut

Roasted Halibut

with Lemons‚ Olives and Rosemary

Roasted Halibut

Fish makes for a great, light main for any dish. When seasoned just right, you can transform halibut to complement any cuisine. This recipe from Melissa Clark of New York Times Cooking does just that. With a kick of chile flakes and roasted with lemon slices, this version of halibut is bound to become an instant favorite. Served over a heap of fluffy couscous, this modern take on a Southern Italy-inspired dish won’t leave anyone hungry. 

  • Est. Cooking Time: 35 min
  • Allergens: Tree Nut, Wheat, Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Chardonnay
  • Pale Ale

INGREDIENTS:

  • Moroccan Couscous
  • Kalamata Olives
  • Peas
  • Marcona Almonds
  • Rosemary
  • Lemon
  • Halibut Fillet
  • Red Chili Flakes
  • Paprika

EQUIPMENT YOU'LL NEED:

  • Baking Dish
  • Medium Sauce Pot
  • Pastry Brush
  • Plastic Wrap
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Olive Oil
60 min
Pizza with Sweet and Hot Peppers

Pizza with Sweet and Hot Peppers

Pizza with Sweet and Hot Peppers

Looking for a new take on your favorite cheese pie? This California-style pizza by David Tanis of New York Times Cooking is made without pizza sauce, but packed with flavor. Heaps of red bell pepper, shallots and cherry tomatoes are accompanied by the heat of a jalapeño and spice of garlic to create a truly mouthwatering piece of pizza. Italian sausage makes for the perfect protein atop the mounds of fresh vegetables and packs even more flavor. In the same time you need to make a typical weeknight pasta, you can create this tasty pizza for the whole family to enjoy.

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

Suggested Pairings:

  • Zinfandel
  • Saison

INGREDIENTS:

  • Pizza Dough
  • Mozarella Cheese
  • All Purpose Flour
  • Balsamic Vinegar
  • Italian Sausage
  • Jalapeño Pepper
  • Garlic Clove
  • Basil
  • Marjoram
  • Shallot
  • Red Bell Pepper
  • Red Cherry Tomatoes
  • Romaine Hearts

EQUIPMENT YOU'LL NEED:

  • 2 Large Bowls
  • Rimmed Sheet Pan

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Aluminum Foil
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: Dairy, 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: Dairy, Shellfish
  • 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: Dairy, 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: Dairy, Wheat, Soy
  • 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: Dairy, 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 Sauté Pan
  • Large Sauce Pot
  • Large Sauté 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: Dairy
  • 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 Sauce Pot
  • Medium Sauce Pot

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.

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

  • 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 Sauce Pots with 1 Lid
  • Large Sauté Pan or Wok
  • Medium Bowl
  • Medium Sauté 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: Dairy, Shellfish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Saison

INGREDIENTS:

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

EQUIPMENT YOU'LL NEED:

  • 2 Large Sauté Pans
  • Large Bowl
  • Medium Bowl
  • Medium Sauce Pot with Lid
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
90 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: 1.5 hr
  • Allergens: Dairy, Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Pale Ale

INGREDIENTS:

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

EQUIPMENT YOU'LL NEED:

  • Medium Bowl
  • Medium Sauce Pot with Lid
  • Medium Sauté Pan
  • Plastic Wrap
  • Strainer
  • Whisk

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
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 Nut, Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Chardonnay
  • Pale Ale

INGREDIENTS:

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

EQUIPMENT YOU'LL NEED:

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

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
50 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. We simplify it by using chicken thighs and by cooking the chicken with everything else, then adding a brown sugar and sake sauce. The last-minute basil and the jasmine rice send up heavenly aromas.

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

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

Suggested Pairings:

  • Riesling
  • Pale Ale

INGREDIENTS:

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

EQUIPMENT YOU'LL NEED:

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

FROM YOUR PANTRY:

  • We got you covered!
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 tastes 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: Tree Nut, Egg, Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Lager

INGREDIENTS:

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

EQUIPMENT YOU'LL NEED:

  • 2 Medium Bowls
  • Food Processor
  • Large 3-inch Deep Sauté Pan

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Vegetable Oil
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:

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

EQUIPMENT YOU'LL NEED:

  • 2 Medium Bowls
  • Large Sauté Pan or Wok
  • Medium Sauce Pot with Lid
  • Medium Sauté Pan
  • Peeler
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Olive Oil
  • Vegetable Oil
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: Dairy, Wheat, Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Pale Ale

INGREDIENTS:

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

EQUIPMENT YOU'LL NEED:

  • 2 Small Bowls
  • Colander
  • Large Sauté Pan
  • Medium Sauce Pot
  • Sheet Pan Lined with Foil
  • Zester or Microplane

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
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: Dairy, Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Pale Ale

INGREDIENTS:

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

EQUIPMENT YOU'LL NEED:

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

FROM YOUR PANTRY:

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

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 Nut, Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Lager

INGREDIENTS:

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

EQUIPMENT YOU'LL NEED:

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

FROM YOUR PANTRY:

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

Pan-Fried Trout

with Rosemary‚ Lemon and Capers

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:

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

EQUIPMENT YOU'LL NEED:

  • Large Sauté 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 chilies, 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:

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

EQUIPMENT YOU'LL NEED:

  • Medium Bowl
  • Medium Sauce Pot with Lid
  • Medium Sauté Pan
  • Small Sauté 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 dimension of flavor.

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

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

Suggested Pairings:

  • Amarone
  • Brown Ale

INGREDIENTS:

  • Parmesan Cheese
  • Penne Pasta
  • Stewed Tomatoes
  • Tomato Paste
  • Italian Sausage
  • Carrot
  • Celery
  • Parsley
  • Rosemary
  • Fresh Thyme
  • Yellow Onion

EQUIPMENT YOU'LL NEED:

  • 2 Medium Bowls
  • Can Opener
  • Colander
  • Large Sauce Pot
  • Large Sauté Pan
  • Peeler
  • Small Bowl

FROM YOUR PANTRY:

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

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: Dairy, Egg, Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Pilsner

INGREDIENTS:

  • Garlic Naan
  • Kalamata Olives
  • Tahini Paste
  • Chicken Thighs
  • Persian Cucumber
  • Garlic Cloves
  • Fresh Parsley
  • Lemon
  • Yellow Onion
  • Roma Tomato
  • Cumin Seasoning Blend

EQUIPMENT YOU'LL NEED:

  • 2 Sheet Pans Lined with Foil
  • 3 Medium Bowls

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil