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Nytimes Recipes

Lemon and Garlic Chicken With Mushrooms

NYT Cooking: In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.

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Mississippi Roast

Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of pepperoncini. But replacing the packaged mixes results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. (Photo: Melina Hammer for The New York Times)

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Hashed Brussels Sprouts With Lemon

A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors. Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them. (Photo: Melina Hammer for The New York Times)

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Coq au Riesling

This version is easier to make: in place of all those whole baby onions, which have to be peeled one by one, you can just chop your onions the usual and considerably less bothersome way.

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Spicy Sichuan Noodles

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Lamb Chops With Dates, Feta, Sumac and Tahini

These tender little lamb rib chops have a deep, complex flavor thanks to a marinade imbued with cumin and Aleppo pepper. After a brief soak, they get quickly seared, then served with a garlicky tahini-yogurt sauce and a tangy herb salad filled with feta cheese and sweet dates. It’s a festive, colorful, company-worthy main course that comes together fast. (Photo: Andrew Scrivani for NYT)

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Puréed Tomato and Red Pepper Soup

I noticed that the most popular boxed soup at my supermarket is a tomato and red pepper soup, so I decided to come up with my own version.

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Cod Cakes

Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery. Eggs and cracker crumbs will help bind everything together below a drift of spice. (Photo: Grant Cornett for The New York Times)

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Fresh and Wild Mushroom Stew

Craving wild mushrooms? I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won’t break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms.

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Cheddar Cheese Puffs

Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably. (Photo: Evan Sung for The New York Times)

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