Ny times recipes dinners

Can a comforting dish called “Marry Me Chicken” really move a partner to propose? These home cooks say yes.

The dishes our readers loved most this year include recipes for chicken, pasta, soup, burgers and more.

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.

It’s been 12 months of delicious dishes, and these are the biggest hits published this year: marry me chicken, banana pudding, gochujang noodles, white chicken chili and more.

Dinner doesn't have to be complicated.

Our 50 Most Popular Recipes of All Time (So Far) is a group of recipes collected by the editors of NYT Cooking.

This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that’s inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make…

Dooymaaj is a nostalgic Iranian childhood snack of dried, days-old bread — it’s an effort to not waste a single crumb — combined with fresh herbs, cheese and walnuts. The ingredients are bound with a splash of milk and a drizzle of butter, then rolled into balls and enjoyed as an afternoon treat. This refreshing, zesty, herb-filled bread salad is an homage to the beloved snack. Use any flatbread you like, but crisp lavash bread holds up particularly well against the creamy and tangy…

Coq au Vin Coq au vin is a hearty French stew of chicken braised in red wine with mushrooms and crisp pancetta. French Grated Carrot Salad with Lemon Dijon Vinaigrette This grated carrot salad with lemon dijon vinaigrette is standard fare in French bistros and markets. Classic French Steak Au Poivre A classic French dish, […]

This is a wonderfully simple and hands-off way to prepare a flavorful hunk of meat, equally suited to a weeknight or a dinner party. There is no need to brown the pork first because the meat gets appealingly dark and caramelized while braising in the rich combination of soy sauce and honey. Fresh cilantro, scallions and a squeeze of lime added just before serving bring freshness. This meal is flexible: It works over rice or other whole grains, tossed with noodles or wrapped in lettuce…