Summer is hot dogs and ice pops, shaggy dinners at dusk, the melting mixture of energy and malaise that gives the season its shape. But that’s not fall. Fall is crisp. Fall is orderly. There’s no malaise and no melt. Those anything-goes August dinners give way to meal plans sketched out on Sunday and empty lunchboxes waiting to be filled.
I’m guessing the last thing you want to do is figure out those meal plans (and don’t even get me started on those lunchboxes). Maybe you even want to reboot your cooking altogether? Let me help you.
I write a newsletter for New York Times Cooking called Five Weeknight Dishes, and last September, I created a list of 100 dinner recipes for you to try. Now I’m back with a whole new list for you to make in the months ahead, in honor of the back-to-school energy that rolls off Labor Day weekend and propels you through the months ahead. This article includes seven recipes, but you’ll find a full list of 100 at nytcooking.com.
The thing all these recipes have in common — aside from their fast cook times and streamlined approaches to ingredients — is that they are all delicious.
Skillet Chicken With Mushrooms and Caramelized Onions
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
By Yasmin Fahr
Yield: 4 servings
Total time: 30 minutes
Ingredients:
- 5 tablespoons olive oil
- 2 tablespoons plus 2 teaspoons sherry vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon red-pepper flakes
- Kosher salt and black pepper
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces
- 2 medium yellow onions, thinly sliced (about 4 cups)
- 3/4 pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
- 1/2 cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
- 1/4 cup grated Parmesan or pecorino (optional)
- Bread or cooked pasta, for serving
Preparation:
1. In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
2. Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that’s OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
3. Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
4. Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
5. Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
Lentils Cacciatore
Chicken cacciatore is an Italian hunter’s stew that’s made by braising chicken with tomato, aromatics and vegetables, like red peppers, onions, carrots, rosemary, olives and so on. This braise’s cozy, deep flavors are equally tasty with red lentils in place of the poultry. In less than half an hour, red lentils break down to create a creamy, rich vegetarian stew. Carrots and red peppers make it a hearty meal, but you could also eat it over pasta, polenta or farro. If serving with pasta, thin the cacciatore with a little pasta water before tossing with the noodles.
By Ali Slagle
Yield: 4 to 6 servings
Total time: 40 minutes
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 large carrots, peeled and cut into 1/4-inch pieces
- 1 red bell pepper, stems and seeds removed, thinly sliced lengthwise
- Kosher salt and black pepper
- 1/4 cup capers, drained
- 3 tablespoons tomato paste
- 5 garlic cloves, thinly sliced
- 1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary
- 1/2 cup red wine or stock (or 2 tablespoons red wine vinegar, apple cider vinegar or sherry vinegar)
- 1 (14-ounce) can crushed or diced tomatoes
- 3/4 cup red lentils (see Tip)
Preparation:
1. In a large Dutch oven or pot, heat the oil over medium-high. Add the carrots and bell pepper, season with salt and pepper, and cook until just softened, 3 minutes.
2. Add the capers, tomato paste, garlic and rosemary and cook, stirring occasionally, until the tomato paste begins to stick to the bottom of the pot, 2 to 3 minutes.
3. Add the wine, season with salt and pepper, and cook until nearly all the liquid has evaporated, 2 to 3 minutes.
4. Add the tomatoes, red lentils and 2 1/2 cups water. Bring to a boil, partly cover, then reduce the heat and simmer until the lentils start to break down and lose their shape, 20 to 25 minutes. Stir vigorously from time to time to scrape any stuck lentils from the bottom of the pot. Season generously with salt and pepper.
Tips: You could also use canned white beans, or dried brown lentils, which won’t break down as much as red lentils.
Dumpling Noodle Soup
Keep a package or two of frozen dumplings in your freezer for this warming weeknight meal. This recipe is loosely inspired by wonton noodle soup, but replaces homemade wontons with store-bought frozen dumplings for a quick alternative. The soup base, which comes together in just 10 minutes, is surprisingly rich and full-bodied, thanks to the trio of ginger, garlic and turmeric. Miso paste brings extra savoriness, but you could substitute soy sauce or tamari. Scale up on veggies if you like; carrots, peas, snow peas or mushrooms would be excellent additions. Any type of frozen dumpling works in this dish, making it easy to adapt for vegan, vegetarian or meat-loving diners.
By Hetty Lui McKinnon
Yield: 4 servings
Total time: 25 minutes
Ingredients:
- Kosher salt (such as Diamond Crystal)
- 6 ounces thin dried wheat, egg or rice noodles
- 1 tablespoon sesame oil
- 1 (2-inch) piece ginger, grated
- 2 garlic cloves, peeled and grated
- 1 teaspoon ground turmeric
- 6 cups vegetable stock
- 2 tablespoon white miso paste
- 16 ounces frozen dumplings (not thawed)
- 4 baby bok choy (about 12 ounces), trimmed and each cut into 4 pieces through the stem
- 1 small head broccoli (about 9 ounces), cut into bite-size florets
- Handful of cilantro or chopped scallions, for serving
Preparation:
1. Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
2. Place the same large pot over medium heat, and add sesame oil, ginger and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
3. Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
4. Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
5. Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
6. Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.
Sticky Miso Salmon Bowl
Miso salmon is an easy meal for any night of the week but it gets taken to a whole other level here with the additions of grapefruit and honey. Combining the zest and juice from the grapefruit with honey, miso and a bit of ginger gives the fish a sticky-tangy finish when broiled. The sushi rice is mixed with a humble pat of butter and some sliced scallions, making it a comforting counterpart to this simple fish for an elegant weeknight dinner.
By Andy Baraghani
Yield: 4 servings
Total time: 35 minutes
Ingredients:
- 2 cups sushi rice
- 3 tablespoons white miso
- 2 tablespoons honey
- 1 tablespoon vegetable oil
- 1 tablespoon freshly grated ginger
- 2 teaspoons fresh grapefruit zest plus 1 tablespoon juice
- 4 (6- to 8-ounce) skinless salmon fillets, patted dry
- Salt and pepper
- 4 scallions, thinly sliced
- 1 tablespoon unsalted butter, cubed
- Any combination of kimchi, chile crisp, toasted nori sheets, and sliced cucumber, avocado or radish, for serving
Preparation:
1. Put the rice in a medium bowl and fill with cool tap water. Run your fingers through the rice, gently swooshing the grains around to loosen the starch. Dump out as much water as you can and repeat until the water runs slightly more clear, another two to three rinses.
2. Drain the rice and transfer to a small or medium saucepan that has a tight-fitting lid. Pour in 2 1/4 cups cool water and bring to a boil over medium-high. Give the rice a stir to help keep it from sticking to the bottom of the pot, then cover and decrease heat to low. Cook without lifting the lid for 18 minutes. (Set your timer!)
3. While the rice is cooking, place a rack about 5 inches from the broiler heat source and set the broiler to high. Whisk the miso, honey, oil, ginger and grapefruit zest and juice in a large bowl. Season the salmon lightly with salt and add to the bowl. Gently toss to coat. Marinate at room temperature until the timer for the rice goes off.
4. Remove the pot of rice from the heat and let steam, covered, for 10 minutes, while you cook the salmon.
5. Using tongs, arrange the salmon on a foil-lined rimmed sheet tray. Make sure to leave the marinade on and spread any excess on top of the fillets. (This step will make for better browning.) Broil the salmon until glossy and charred in most spots, about 5 minutes for medium-rare or 7 minutes for medium. Your timing will also depend on whether or not you’d like a little char on top.
6. Uncover the rice and add the scallions and butter. Season with salt and several grinds of pepper. Fluff the rice with a rubber spatula until each grain is coated. Serve the salmon over the rice and add any of the toppings you desire.
Sausage Smash Burgers
The delightful characteristics of a beef smash burger — thin, quick-cooking patties with a superbly caramelized ragged edge — are applied here to Italian-style sausage. (The stress relief from smashing food is yet another smash burger perk.) Mayo smeared on soft brioche buns along with a tangle of sautéed sweet peppers and onions top the patties, making this a bit like the sausage and peppers of the burger world. Optional oregano adds a fresh herbal accent. Each bite is savory, rich, sweet and smashingly craveable. These sandwiches are delicious all by themselves, but if you’d like a side, serve with a green salad or French fries.
By Christian Reynoso
Yield: 4 servings
Total time: 35 minutes
Ingredients:
- 1 pound loose pork sausage, such as mild or hot Italian sausage
- 2 tablespoons plus 2 teaspoons neutral oil, plus more if needed
- 2 small yellow, orange or red bell peppers (about 10 ounces total), halved, stemmed and thinly sliced
- 1/2 large red or yellow onion (about 5 ounces), thinly sliced from root to stem
- 2 garlic cloves, thinly sliced
- Salt and pepper
- 2 teaspoons red or white wine vinegar
- 1/2 cup mayonnaise
- 4 brioche or burger buns, split and lightly toasted
- 2 tablespoons fresh oregano leaves (optional)
Preparation:
1. Form the sausage into 4 roughly shaped spheres and set aside.
2. In a large skillet, preferably cast-iron, heat 2 tablespoons of oil over medium-high. Add the peppers, onion and garlic, season with salt and pepper and cook, stirring frequently, until softened, 6 to 8 minutes. (Cook in batches, if the pan seems crowded.) Transfer to a medium bowl, add the vinegar, toss and season with salt and pepper, to taste.
3. Add the remaining 2 teaspoons oil to the same skillet and heat on high. Once very hot, add 2 sausage portions to the pan, then smash them down with a spatula or metal press into 1/2-inch-thick patties. Cook, undisturbed, until deeply browned and caramelized on the bottom, about 2 minutes, then flip over and cook until just cooked through, 1 to 3 minutes. Transfer to a plate and repeat with the remaining sausage, adding more oil if necessary.
4. While the burgers are cooking, spread the mayonnaise on the inside of each piece of brioche, and, if using, sprinkle the oregano over. Top bottom buns with sausage patties, sautéed peppers and onions, then top buns, and serve.
Eggplant Adobo
This superpunchy, one-skillet vegetarian meal is inspired by chicken adobo, a beloved Filipino dish. Here, eggplant cooks in rich, tangy adobo sauce — a blend of soy sauce, vinegar, garlic, black pepper and bay leaf — absorbing the savory flavors as it simmers. Coconut milk is added in some versions of adobo, creating a rich, silky texture to balance out the sauce’s tart notes. This recipe includes a shower of fragrant basil, which brings a fresh hit that lifts the dish. (Thinly sliced scallions would also be great.) Serve the eggplant over rice to catch all of its flavorful drippings.
By Kay Chun
Yield: 4 servings
Total time: 40 minutes
Ingredients:
- 5 tablespoons neutral oil, such as canola or safflower
- 1 1/2 pounds eggplant (preferably small Italian eggplant), cut into 1-inch cubes (about 8 cups)
- Kosher salt and pepper
- 1/4 cup low-sodium soy sauce
- 1/4 cup unsweetened coconut milk
- 2 tablespoons distilled white vinegar
- 1 tablespoon turbinado or light brown sugar
- 1/2 white onion, thinly sliced
- 3 garlic cloves, minced
- 1 fresh or dried bay leaf
- 1/4 cup chopped basil, plus additional small leaves for garnish
- Steamed jasmine rice, for serving
Preparation:
1. In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden, 5 minutes. Transfer to a plate and repeat with 2 tablespoons of the oil and the remaining eggplant.
2. Meanwhile, in a small bowl, combine soy sauce, coconut milk, vinegar, sugar, 1/2 teaspoon pepper and 2 tablespoons of water; mix well.
3. Add the remaining 1 tablespoon oil and the onion to the skillet and cook, stirring occasionally, until lightly golden, 3 minutes. Add garlic and stir until fragrant, 1 minute.
4. Add the browned eggplant, soy sauce mixture and bay leaf and toss to evenly coat. Cover, reduce heat to low and cook, stirring every 5 minutes, until the eggplant is tender but still has structure, about 10 minutes. Uncover and cook over medium heat, stirring occasionally, until the sauce thickens and nicely coats the eggplant, about 2 minutes longer. Season with salt and pepper and stir in the chopped basil.
5. Divide the eggplant mixture over rice among bowls. Garnish with basil leaves and serve warm.
Peanut Butter Noodles
This nutty midnight pasta is a dream to cook, as it requires just a handful of pantry staples and one pot. Peanut butter (the less fancy, the better) anchors a creamy sauce swathed in umami. Accentuated by a good, salty Parmesan, these noodles recall those cheesy peanut butter sandwich crackers. They make an ideal dinner for one, but the amounts can easily be doubled or quadrupled as needed. For an equally gripping vegan alternative, try swapping out the butter for olive oil and the cheese for nutritional yeast.
By Eric Kim
Yield: 1 serving
Total time: 20 minutes
Ingredients:
- Salt
- 4 ounces spaghetti or 1 individual package instant ramen (seasoning packet saved for another use)
- 2 tablespoons creamy peanut butter
- 1 tablespoon unsalted butter
- 1 tablespoon finely grated Parmesan, plus more for serving
- 1 teaspoon soy sauce
Preparation:
1. Bring a pot of water to a boil (and salt it, if using spaghetti). Cook the noodles according to package instructions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot. Turn off the heat.
2. Add the peanut butter, butter, Parmesan and soy sauce. Vigorously stir the noodles for a minute, adding some reserved cooking water, a tablespoon or two at a time, until the sauce is glossy and clings to the noodles. Season to taste with salt.
3. Top with more cheese, if you’d like, and serve immediately.
This article originally appeared in The New York Times.
Originally Published: