NYT Cooking

Gochujang Buttered Noodles

Butternut Squash Congee With Chile Oil

Roasted Fish al Pastor

One-Pot Chicken and Lentils

Gochujang-Glazed Eggplant With Fried Scallions

Spicy Cucumbers With Mint, Scallions and Crushed Peanuts

Grilled Za’atar Chicken With Garlic Yogurt and Cilantro

Fish and Lentils With Sauce Rof

Mushroom-Stuffed Baked Plantains

Herb-Marinated Pork Chops

Salmon

Spicy, Creamy Weeknight Bolognese

Oven-Roasted Corn on the Cob

Slow-Cooker Chili

Lemon Risotto with Summer Squash

Maple and Miso Sheet-Pan Salmon With Green Beans

Greek Lemon Potatoes

Seared Chicken and Figs With Olives

Roasted Turmeric Fish and Grapes

Citrus Shrimp With Capers and Celery