Dinner that tastes as if it took time

By Emily Weinstein The New York Times The calendar says that the first day of January is the start of a new year But for me it has invariably been September when I put aside the sandy and slack routines of summer hot dogs on the grill takeout pizza on the beach and stare down the months and school year ahead What will I make for dinner the next morning What even goes in a lunchbox It s a time teeming with decisions to make appointments to schedule and forms to fill your calendar becomes your single source of truth So let us take one thing off your to-do list and help you decide what to cook I ve handpicked recipes for you to try in the months ahead All take less than an hour to make and are designed to help you get in and out of the kitchen well fed on the way and on with your night Dijon Chicken With Tomatoes and Scallions A one-pot dish that guards all the delicious flavors it creates as it cooks the crispy browned bits of seared chicken simmering soft scallions and burst tomatoes and transforms them into a sauce with the addition of white wine and mustard The tomatoes pop and deflate as they soften adding their juices to the liquid which helps gently braise the chicken Tip in pickled jalape os and a bit of brine to add punch Serve this with crusty bread or spoon it onto rice or polenta A green salad or steamed broccoli complete the meal By Yasmin Fahr Yield servings Total time minutes Ingredients tablespoons olive oil pounds boneless skinless chicken thighs patted dry Salt and fresh black pepper scallions light green and white parts thinly sliced garlic cloves grated or minced tablespoon dried oregano tablespoon Dijon mustard cup white wine pints cherry or grape tomatoes packed cup cilantro parsley or basil leaves and tender stems gently torn or chopped Preparation Heat the oil in a wide pot or deep -inch skillet over medium-high until it shimmers Add the chicken in an even layer and season the top with salt and pepper Cook undisturbed until the chicken is browned and easily releases from the pan to minutes Flip the chicken and add the scallions to the empty spaces in the pot Season lightly with salt Let cook until the scallions soften about minutes Add the garlic oregano mustard and white wine turning the chicken pieces over and back again to stir everything together about minute Add the tomatoes and season with salt Cook stirring occasionally and gently pressing the tomatoes with the back of a wooden spoon until the tomatoes burst and the chicken is cooked through to minutes more Add a scant tablespoons of water if it looks dry at any point Sprinkle with the cilantro and serve Mushroom Scampi Mushroom scampi While greater part scampi recipes feature shrimp rather than the namesake small lobster-like crustaceans this mushroom version is a joyful meat-free alternative Food styled by Barrett Washburne James Ransom The New York Times While majority of scampi recipes feature shrimp rather than the namesake small lobster-like crustaceans this mushroom version is a joyful meat-free alternative All of the signatures are here garlic butter and white wine and the mushrooms add a rich earthy umami element There is room to vary your mushrooms while cremini or button mushrooms are great because they remain juicy and plump oyster or shiitake mushrooms would add a pleasing chewier texture This dish is also parsley heavy specific is cooked with the mushrooms and the rest is added fresh delivering a clean herbaceousness that brightens the dish Eat with pasta noodles or bread By Hetty Lui McKinnon Yield servings Total time minutes Ingredients tablespoons unsalted butter tablespoons extra virgin olive oil shallot thinly sliced pounds cremini or button mushrooms halved quartered if large garlic cloves finely chopped cup dry white wine cup vegetable stock or water teaspoon kosher salt such as Diamond Crystal teaspoon red-pepper flakes or more to taste Black pepper cup parsley leaves tightly packed roughly chopped to tablespoons lemon juice from to lemons Pasta noodles or crusty bread to serve Preparation Heat a large -inch skillet over medium Melt the butter and oil then add the shallot stirring until softened slightly about minute Add the mushrooms and cook until the mushrooms are soft but still plump to minutes Add the garlic and toss until fragrant to seconds Add the wine vegetable stock salt red-pepper flakes a inadequate pinches of black pepper and half the parsley Increase heat to medium-high and cook stirring occasionally until the wine has reduced by half and thickened slightly to minutes Remove from heat and stir in the lemon juice Taste and season with salt if desired To serve top with remaining parsley and eat with pasta noodles or crusty bread Orange-Glazed Baked Salmon Orange-glazed baked salmon Baking salmon gently at a low temperature is a low-effort approach that results in a flaky moist piece of fish Food styled by Hadas Smirnoff David Malosh The New York Times Baking salmon gently at a low temperature is a low-effort approach that results in a flaky moist piece of fish This simple preparation utilizes oranges but lemons would work nicely too You ll reduce certain fresh orange juice in a skillet to concentrate its flavor then whisk in particular honey to sweeten The glaze gets drizzled over the salmon before baking but also doubles as a dressing for salad greens Keep this dish simple with just its side of greens or pair this easy weeknight meal with cilantro rice or olive oil mashed potatoes By Farideh Sadeghin Yield to servings Total time minutes Ingredients -pound piece skin-on salmon fillet Salt and freshly ground black pepper oranges tablespoons honey ounces salad greens tablespoons olive oil Preparation Heat the oven to degrees Place the salmon in a baking dish skin side down and season the top with salt and pepper Finely zest one of the oranges onto the salmon then squeeze its juice into a small skillet along with the juice of half of the other orange Bring to a boil over high and cook until reduced by half about minutes Let cool then whisk in the honey Drizzle half of the glaze on the salmon reserve the remaining Thinly slice the remaining orange half into circles and lay on the salmon in an even layer Bake until salmon is just cooked through and slightly flaky about minutes In a medium bowl toss the salad greens with the reserved glaze and the olive oil Season with salt and pepper and serve with the salmon Creamy Spicy Tomato Beans and Greens Creamy spicy tomato beans and greens This weeknight wonder is for those who delight in turning a modest can of beans into a spectacular dinner Food styled by Samantha Seneviratne Kelly Marshall The New York Times This weeknight wonder is for those who delight in turning a modest can of beans into a spectacular dinner Inspired by the flavors of red pesto this recipe calls for simmering cannellini beans with staple ingredients like onion garlic crushed red pepper tomato paste and heavy cream as well as sun-dried tomatoes and salty Pecorino until the results taste complex and rich Top the beans with a lemony arugula salad that is peppered with fried breadcrumbs for a dish that is crunchy chewy crispy and creamy in every bite By Alexa Weibel Yield servings Total time minutes Ingredients tablespoons olive oil cup panko breadcrumbs Salt and black pepper medium yellow onion minced garlic cloves minced teaspoon crushed red pepper cup tomato paste -ounce cans cannellini beans or other creamy white beans rinsed cup heavy cream cup chopped jarred sun-dried tomatoes in oil cup finely grated Pecorino or Parmesan packed cups ounces baby arugula teaspoons finely grated lemon zest plus teaspoons juice from lemon Toasted bread optional for serving Preparation In a medium skillet heat tablespoons olive oil over medium Stir in the panko season with salt and pepper and cook stirring frequently and shaking the pan until toasted and golden about minutes Transfer seasoned panko to a paper-towel lined plate then wipe out the skillet Add another tablespoons olive oil to the skillet and heat over medium Add the onion garlic and crushed red pepper season with salt and pepper and cook stirring frequently until softened about minutes Add the tomato paste and stir until darkened and mixture is combined about minutes Stir in beans heavy cream sun-dried tomatoes and cup water and simmer stirring occasionally until flavors meld about minutes Stir in half the cheese then season to taste with salt and pepper In a medium bowl toss the arugula with the seasoned panko lemon zest and juice plus the remaining cup cheese and tablespoons olive oil season with salt and pepper Pile the greens at the center of the bean mixture Serve with toasted bread if desired Lemon-Pepper Tofu and Snap Peas Lemon-pepper tofu and snap peas This combination of sesame and pepper-crusted tofu blistered snap peas and tahini-lemon sauce creates a lively and quick dinner while the three elements are just as valuable as building blocks to a multitude of more meals Food styled by Samantha Seneviratne Julia Gartland The New York Times This combination of sesame and pepper-crusted tofu blistered snap peas and tahini-lemon sauce creates a lively and quick dinner while the three elements are just as valuable as building blocks to multiple more meals The tofu is crisp with a coating of cornstarch and sesame seeds and punchy with lots of black pepper and lemon zest The snap peas are seared until juicy but still snappy The tahini sauce which is buoyed by lemon ginger and soy sauce can be drizzled on everything from salads to seared chicken Serve this dish over rice or other grains soba noodles or salad greens By Ali Slagle Yield servings Total time minutes Ingredients cup well-stirred tahini tablespoon soy sauce teaspoon finely grated ginger lemon tablespoons cornstarch tablespoons sesame seeds any color Kosher salt and black pepper to -ounce block extra-firm tofu tablespoons plus teaspoon neutral oil such as grapeseed pound snap peas trimmed Mint or cilantro leaves for serving Preparation In a small bowl or liquid measuring cup stir together the tahini soy sauce and ginger Zest the lemon and reserve for Step Squeeze half the lemon into the tahini mixture Stir in cold water until saucy about tablespoons Set aside In a shallow dish or large plate stir together the cornstarch sesame seeds teaspoons black pepper and a big pinch of salt Cut the tofu lengthwise into -inch-slices then crosswise in half You ll have about pieces Pat the tofu dry then add to the cornstarch mixture and press and turn to coat the tops and bottoms In a large nonstick skillet heat teaspoon oil over medium-high Add the snap peas and cook stirring occasionally until blistered and just tender about minutes Season with salt and transfer to serving plates Reduce heat to medium and add the remaining tablespoons oil Add the tofu and cook until golden-crisp on both sides to minutes per side Turn off the heat sprinkle the tofu with the reserved lemon zest and shake the skillet so the zest adheres to the tofu Divide the tofu among plates and top with the tahini sauce and herbs Creamy Tortellini Soup Creamy tortellini soup Store-bought cheese-filled tortellini are immersed in an extra creamy tomato broth alongside Italian sausage and Tuscan lacinato kale creating a hearty and comforting soup that comes together in minutes Food styled by Simon Andrews Christopher Testani The New York Times Store-bought cheese-filled tortellini are immersed in an extra creamy tomato broth alongside Italian sausage and Tuscan lacinato kale creating a hearty and comforting soup that comes together in minutes Paprika and dried fennel seeds give the soup an unexpected flavor profile that enhances the sweet creamy tomato broth Kale is added in the last insufficient minutes of cooking ensuring it keeps enough of its bite Lemon juice finishes off the soup bringing a hint of brightness at the very end Endless subs and additions are welcome for this recipe with kale easily replaced with spinach Swiss chard or cabbage The sausage can be left out for a vegetarian option and the heavy cream can be subbed with whole milk or non-dairy cream for a lighter broth And of discipline the tortellini can be replaced with ravioli which are basically the same thing but shaped differently By Dan Pelosi Yield to servings Total time minutes Ingredients tablespoon olive oil pound loose sweet Italian sausage or sausage links casings removed optional medium white or yellow onion diced garlic cloves minced teaspoon paprika teaspoon dried fennel seeds Salt and black pepper Crushed red pepper tablespoons tomato paste -ounce can tomato pur e cups ounces vegetable or chicken stock - to -ounce package refrigerated or frozen cheese tortellini cup heavy cream bunch Tuscan lacinato kale leaves stripped and chopped cup roughly chopped fresh basil lemon juiced Grated Parmesan for serving Preparation If using the sausage heat the olive oil in a large pot or Dutch oven over medium-high if not using sausage heat the oil on medium then proceed to Step Add the sausage and cook urgent it up with a spoon as you go until it is browned to minutes Push the sausage to one side of the pot and spoon out any excess grease leaving about tablespoons behind If necessary adjust heat to medium then add onion garlic paprika fennel teaspoons each salt and black pepper and a pinch of crushed red pepper and cook stirring for minutes until the onion is just softened and everything is fragrant Add the tomato paste and cook stirring until it darkens to minutes Adjust heat to high stir in tomato pur e and stock cover the pot and bring to a gentle boil then add the tortellini and cook until tender to minutes minute longer if frozen Add the heavy cream kale and basil and cook stirring until warmed through and the kale and basil are just wilted minutes more Remove from heat and add the lemon juice Stir to incorporate then taste and season with salt and pepper as needed Serve warm topped with plenty of grated Parmesan Soup can be refrigerated for up to days or frozen for up to months Easy Chicken Tacos Easy chicken tacos Tender chicken tacos using boneless skinless thighs make a flavorful weeknight meal that if you warm up your tortillas while the chicken cooks will be ready in about half an hour Food styled by Simon Andrews Christopher Testani The New York Times Tender chicken tacos using boneless skinless thighs make a flavorful weeknight meal that if you warm up your tortillas while the chicken cooks will be ready in about half an hour After browning the chicken add water to release the browned bits from the bottom of the pan then chop the meat into bite-sized pieces Return the chicken to the pan letting it simmer in the rich gravy that forms then serve directly from the pan for easier cleanup The marinade works with any vinegar-based hot sauce which you can also offer as a topping Serve taqueria-style with minced onion cilantro lime wedges and hot sauce or if you have more time add guacamole salsa verde or pico de gallo to your spread For a heartier meal serve alongside rice or beans or both By Kristina Felix Yield tacos Total time minutes Ingredients boneless skinless chicken thighs about pounds garlic cloves grated lime juiced plus lime wedges for serving tablespoon vinegar-based hot sauce such as Crystal Tabasco or Louisiana brands plus more if desired for serving teaspoon onion powder tablespoons vegetable or avocado oil divided Salt and black pepper corn or flour tortillas warmed Minced onion and cilantro for serving Guacamole salsa verde pico de gallo or pickled vegetables for serving optional Preparation Mix the chicken garlic lime juice hot sauce onion powder tablespoons oil teaspoon salt and teaspoon cracked black pepper in a bowl and toss to combine making sure the chicken is thoroughly coated in the mixture Heat remaining tablespoons oil in a -inch cast-iron skillet or other large heavy-bottomed pan over medium-high Add chicken in a single layer and cook until browned and edges begin to crisp to minutes per side Using tongs or a fork move the chicken from the pan to a cutting board Adjust heat to medium-low conscientiously add cup water and scrape up the browned bits with a wooden spoon or spatula Keep the skillet over medium-low while you proceed with the next step Cut the chicken into bite-sized pieces and return to the skillet Toss to coat in the pan sauce and cook stirring frequently for more minutes turn off heat Serve straight from the skillet with warm tortillas onions and cilantro and your choice of additional toppings Skillet Pork Chops and Apples With Miso Caramel Skillet pork chops and apples with miso caramel This recipe is like a delicious contest of free association miso caramel caramel apples apples and pork chops Food styled by Barrett Washburne Christopher Testani The New York Times This recipe is like a delicious championship of free association miso caramel caramel apples apples and pork chops You ll often see miso caramel added to desserts for an umami oomph but it can also form a glossy and complex sauce suited for proteins much like Vietnamese caramel Start by searing pepper-crusted pork chops then brown the apples in the rendered fat Be sure to choose an apple that s more tart than sweet to balance the caramel s sweetness Instead of making a finicky caramel just pour all the elements over the apples and simmer until thickened This nontraditional caramel uses brown sugar for toastiness and water instead of heavy cream so the savoriness of miso and pork and the sweetness of the caramel and apples shine through By Ali Slagle Yield to servings Total time minutes Ingredients tablespoons light brown sugar tablespoons apple cider vinegar tablespoons white miso - to -inch-thick bone-in pork chops patted very dry Salt teaspoon black pepper tablespoon neutral oil such as grapeseed or canola small or large Granny Smith or other tart-crisp apples cored then sliced inch thick Preparation In a liquid measuring cup or small bowl combine tablespoons water with the brown sugar vinegar and miso stir with a fork until smooth Season the pork chops all over with salt then the pepper Don t skimp on the pepper it s an essential element to balance the caramel Heat a large skillet over medium Add the oil and the pork chops to the skillet Cook flipping every minutes until browned on the outside and the internal temperature in the thickest part is around degrees to minutes depending on thickness of pork chops If your chops have a fat cap using tongs stack both chops on top of each other then grab both chops together and hold upright to sear the fat caps until crisp about minute Transfer to a plate to rest for minutes Pour off all but tablespoon of the fat Add the apples to the skillet in a single layer and heat over medium Snack on any that don t fit Cook without touching until browned underneath to minutes If the pan is smoking at any point reduce heat Pour in the brown sugar mixture and cook scraping up browned bits and stirring until thick enough to coat the back of the spoon to minutes Keep your eye on the sauce toward the end so it doesn t burn Turn off the heat add the pork chops and their juices back to the skillet and turn to coat in the caramel Serve the pork chops with a spoonful of the apples and caramel Related Articles You and your kids can make goldfish and animal crackers at home Quick Fix Chicken Chasseur Chicken with Mushrooms and Wine Back-to-school time is easy with these no-stress dinners Recipes With kids back in school these weeknight soups are sanity savers Recipe This -minute shrimp curry will wow everyone who tries it This article originally appeared in The New York Times Subscribe to our weekly newsletter In The Know to get entertainment news sent straight to your inbox