NYT Cooking

Oven-Roasted Chicken Shawarma

Sweet and Spicy Tofu With Soba Noodles

One-Pot Chicken Arroz Rojo

Halloumi With Corn, Cherry Tomatoes and Basil

One-Pan Shrimp Enchiladas Verde

Sautéed Chicken Breasts With Corn and Shallots

Corn Salad With Mango and Halloumi

Beef Bourguignon

Bangers With Mashed Winter Squash and Fried Sage

One-Pot Roman Chicken Cacciatore With Potatoes

Shrimp Scampi With Orzo

No-Knead Bread

Gochujang Tofu, Squash and Brussels Sprouts Bowls

Shrimp and Corn Chowder

Spring Minestrone With Kale and Pasta

Guacamole

Cheesy Cauliflower Nests

Chorba Beida (Chicken and Chickpea Soup)

Pasta Primavera With Asparagus and Peas

Apricot Thyme Chicken and Chickpeas

Salpicón de Pescado (Spicy Citrus-Marinated Fish)

Ukun Iyo Mallaay (Egg and Tuna Scramble)

Honey Ginger Chicken and Carrots

Mortadella Carbonara