Dan Pelosi

Dan Pelosi · NYT Cooking

“Salsa verde” translates to “green sauce” in both Italian and Spanish. Mexican salsa verde is a spicy green sauce typically made of tomatillo, green chiles and cilantro. This Italian salsa verde is an herby, briny green sauce that is made with parsley, anchovies, capers and extra-virgin olive oil. Its bright flavors make it well suited for a variety of uses: as a topping for grilled vegetables, meat or fish, a condiment for sandwiches or a finishing touch for fried eggs. This recipe comes together fast in a blender or food processor, but if you have extra time and a sharp knife, feel free to mince the garlic, parsley, capers and anchovies by hand, creating a looser, chunkier salsa verde. To change things up, add other herbs like basil or mint, use red or white wine vinegar instead of lemon juice, and toss in crushed red pepper for some heat.

Dan Pelosi · NYT Cooking

Arrabbiata literally translates to “angry” in Italian. Don’t worry, the goal of this angry chicken is to make you just the opposite. Sugo all'arrabbiata is traditionally a simple, spicy tomato sauce that gets its heat and flavor from spicy chile peppers: dried, fresh or both. This recipe uses both crushed red pepper and chopped Calabrian chiles or hot cherry peppers — along with olive oil, shallot, tomatoes and garlic — to make sauce for crispy chicken thighs to lay in as they are roasted to perfection. Additional hot peppers or fresh tomatoes are more than welcome. While there’s plenty of sauce to serve traditionally over pasta, this arrabbiata is happiest over creamy polenta.

Dan Pelosi · NYT Cooking

Destined to be the star of your next cookout, this potato salad is loaded with thick, crispy bacon, shredded Cheddar cheese, jammy eggs and crunchy scallions, all wrapped in a tangy, herby hug of ranch dressing. If feeding a crowd isn’t in the cards, this recipe is hearty enough to be a meal on its own, and lasts for days in the refrigerator. Feel free to add more vegetables to the mix, like tomatoes, cucumbers or celery; just be sure to add them right before serving to keep the bacon nice and crunchy.

Dan Pelosi · NYT Cooking

The classic bacon, egg and cheese sandwich is turned into a crowd-pleasing breakfast strata. Chunks of sandwich rolls are soaked in a chive and egg mix, then topped with thick slabs of bacon and grated Cheddar, then baked in the oven until soft and fluffy inside and melty and crispy on top. Halfway into baking, whole eggs are nestled into the top of the strata then baked until perfectly set, for a runny yolk that, for some, is crucial to any good B.E.C. Fresh chives are sprinkled on the strata before serving, plus a splash of hot sauce, if that's your thing. The strata can be prepared and refrigerated a day in advance, then baked right before serving.

Dan Pelosi · NYT Cooking

In this easy yet irresistible baked pasta recipe, a simple, meaty tomato sauce is layered with mostaccioli pasta and a creamy cheese mixture and baked until both melty (the cheese) and crisp (the pasta). Mostaccioli is identical to penne, but without the ridges. As a baked pasta dish, mostaccioli is similar to a traditional baked ziti and most commonly found on menus throughout the Midwest. Mostaccioli, like penne and ziti, is a favorite pasta shape for baked pasta dishes since the sauce and cheese easily find their way inside their long tubes, creating perfect bites. Adding cooked vegetables into the pasta mix is a welcome addition, and kale or broccoli work especially well. Skipping the sausage altogether and replacing it with cooked vegetables is also delicious and just as satisfying. And of course, swapping the mostaccioli with penne or ziti is always an option.

Dan Pelosi · NYT Cooking

Canned salmon is an easy and affordable way to get all of the delicious health benefits of salmon. It works particularly well in these meatballs, which benefit from its flaky texture and moisture. Smoked paprika, garlic, fresh dill and lemon zest add plenty of fresh and bright flavor to the meatballs, while mayonnaise ensures they crisp as they bake. For variation, try substituting olive oil for the mayonnaise, parsley for the dill and even mixing in canned tuna along with the salmon. These meatballs are delicious served warm alongside a tangy tartar sauce, an herby green sauce or a simple yogurt sauce. Perfect for meal prep, they’ll be a welcome addition to any salad, pasta or sandwich.

Dan Pelosi · NYT Cooking

Boneless chicken thighs, shallots, peaches and cherry or grape tomatoes are coated in a simple balsamic marinade and roasted until crispy, sweet and juicy. After roasting, extra marinade is added to the pan to simmer with the juices, creating a thick, tangy sauce that begs to be drizzled over everything or sopped up with a crusty hunk of bread. In addition to a sprinkling of fresh basil for serving, a ball of broken burrata or crumbles of feta would also be delicious. This recipe works well with any peaches, even those that may not be perfectly ripe or sweet, and can be made with other stone fruits like nectarines or plums, as well.

Dan Pelosi · NYT Cooking

Bomboloni are filled Italian doughnuts, often enjoyed with morning coffee or as a snack in the afternoon. They are referred to as “bombe,” or “bombs,” in some parts of Italy, possibly because the filling often explodes from the inside when you take a bite.

Dan Pelosi · NYT Cooking

Blitzing pungent broccoli rabe into a creamy, nutty pesto (along with walnuts, garlic, Parmesan, olive oil and lemon juice) helps mellow any bitterness in this verdant weeknight pasta. Start by quickly boiling the broccoli rabe and garlic, which takes the edge off. Fans of broccoli rabe will enjoy extra bites of the greens throughout this pasta dish, and those looking to round the flavors out further would do well to add cooked Italian sausage, cannellini beans or a dollop of ricotta cheese. The broccoli rabe pesto can also be used as a topping for crostini or pizza, and can be kept in the refrigerator for up to 3 days, or frozen for up to 3 months.

Dan Pelosi · NYT Cooking

Adapted from my cookbook “Let’s Party” (Union Square & Co., 2025), this recipe is a celebration of charring food to extreme crispiness, embracing the briny flavor of anchovies and eating giant chunks of cheese. Peeling the tough outer layer from the broccoli allows you to cut extra-long florets that reach about halfway down the stem; deeply charring them gives them an almost smoky flavor. Cutting the Parmesan into large chunks instead of grating it gives the dish bulky, textural bites. A bold anchovy vinaigrette gives everything a bright and briny coating.

Dan Pelosi · NYT Cooking

This recipe has all of the delicious comfort of a cheeseburger served in a bowl — you won’t even miss the bun. Chunks of ground beef, carrots, celery, onions and potatoes all swim in a seasoned beef broth that is thickened with a roux made with flour and butter. Cheddar is melted straight into the broth, further thickening the soup, and making each bite more delicious. Everyone tops their own burger to their liking and this soup is no different, though extra Cheddar, diced fresh tomatoes, chopped scallions, crumbled bacon and a dollop of sour cream are a great place to start.

Dan Pelosi · NYT Cooking

The combination of pasta, garlic and olive oil has long been one of the best ways to feed many mouths with ease. Here, that garlicky pasta is joined by browned chunks of chicken, tender and bitter broccoli rabe and spicy cherry peppers. Browning boneless, skinless chicken breast takes little effort if done right — the key is to not overcrowd the pan. The chicken cooks through quickly, so sautéing it in batches adds minimal time and maximum flavor to this recipe. Feel free to use broccolini instead of broccoli rabe, sweet cherry peppers instead of spicy or even another short pasta instead of cavatelli — just don’t skip the freshly grated Parmesan on top.

Dan Pelosi · NYT Cooking

Pesto is the hero of this simple chicken and rice dish, infusing it with easy herby flavor. Chunks of boneless chicken thighs are browned in the pan, then removed while garlic and onion cook in its rich juices. Next, chicken stock and pesto — either lovingly made from scratch or picked up at the store — are added along with the rice and chicken before going into the oven to bake, resulting in a fusion of schmaltz and herbs. Peas are tossed into the pot once it’s out of the oven, allowing them to steam alongside the rice while maintaining their bite. A squeeze of lemon, freshly chopped basil and, of course, more pesto perfectly crown your plate.

Dan Pelosi · NYT Cooking

In this weeknight recipe, perfectly browned chicken breasts are smothered in a creamy spinach sauce that comes together with ease, all in one skillet. The highlight of this recipe is the buttery white-wine sauce, which is enriched and thickened with a secret ingredient: cream cheese. The sauce nicely coats the wilted spinach, though you can use sun-dried tomatoes, sautéed mushrooms or canned artichokes instead of, or in addition to, the spinach. A side of mashed or roasted potatoes would round out this dish well, but some crusty bread to sop up every last bit is a must.

Dan Pelosi · NYT Cooking

This creamy, cozy chicken stew is fast enough for a weeknight meal yet satisfying enough for a long Sunday dinner. Boneless chicken thighs are used instead of breasts, as they stay juicier longer. Simmering them in the stew along with sweet paprika, chicken stock and a touch of apple cider vinegar adds surprising depth of flavor alongside dried herbs and plenty of vegetables for dimension and texture. Heavy cream is in the mix as well, wrapping everything in a silky blanket. This stew is as versatile as it is easy to make, so feel free to add in other vegetables like mushrooms or peppers and replace the heavy cream with coconut milk, or leave the cream out altogether.

Dan Pelosi · NYT Cooking

In this hearty and satisfying meal, ground beef is smothered in a delicious and thick gravy along with carrots, onions, celery and peas, then covered in creamy mashed potatoes and baked. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using other vegetables in the base and swapping in sweet potatoes for the topping.

Dan Pelosi · NYT Cooking

One of nature’s miracles is that mushroom caps make a perfect vessel for stuffing. They are most commonly stuffed with a simple mix of bread crumbs, butter and herbs. Beyond that, there are many ways to sweeten the pot, like these crab-stuffed mushrooms. They are easy to make using canned crab meat (though you can use leftover crab or lump crab meat if you like), garlic, fresh herbs, Parmesan, panko and just enough cream cheese to bring everything together and add tang. The flavor of the crab is the star of the show and it nicely compliments the juicy, earthy flavor of the mushrooms. Feel free to swap in crushed butter crackers for panko or use hot sauce instead of Worcestershire for some heat. Whatever you do, don’t skip the squeeze of lemon juice for a perfect hit of brightness before eating.

Dan Pelosi · NYT Cooking

Somehow, there is always leftover cranberry sauce after all of the other Thanksgiving leftovers have disappeared. The classic grilled cheese sandwich comes to the rescue, welcoming any cranberry sauce you have on hand into its warm, melty embrace. A meat-free alternative to the traditional Thanksgiving leftover sandwich, this cranberry sauce grilled cheese thrives with mild or sharp Cheddar, though any cheese is welcomed here. Adding in a layer of Dijon mustard and of course, a few slices of turkey, are also great ideas.

Dan Pelosi · NYT Cooking

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 30 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 few 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 course, the tortellini can be replaced with ravioli, which are basically the same thing, but shaped differently.

Dan Pelosi · NYT Cooking

Despite its name, Tuscan chicken is not a traditional Italian recipe, but a dish of Italian-American origin, with its roots perhaps most frequently linked to Olive Garden. While it bears similarities to Chicken Florentine, with its creamy spinach sauce, as well as Marry Me Chicken, with its creamy tomato sauce, it is best described as a combination of the two. In this recipe, a bit of cream cheese is melted into its sauce to ensure that it is extra thick and creamy. Fresh cherry tomatoes are cooked until they burst, adding a hit of acidity to the sauce that drapes over the perfectly browned chicken breasts and wilted spinach. It’s no secret that this recipe should be served over pasta or with crusty bread to sop up the sauce. For those looking for variation, sundried tomatoes can be used instead of, or alongside, the fresh tomatoes, and kale can be used instead of spinach.

Dan Pelosi · NYT Cooking

The Dark ’n’ Stormy is a festive and fiery cocktail made with spicy ginger beer, warm dark rum and a refreshing hint of lime — a welcome wake-up call for your taste buds. This cookie recipe is no different. Cayenne joins the classic spice mix of ginger, cloves and cinnamon, and candied ginger, infused with dark rum, is mixed in, adding chewiness and sweetness. It’s all finished with a tart, refreshing lime-and-rum glaze. But perhaps the best part is that, unlike the cocktail, there is no limit to how many you should consume.

Dan Pelosi · NYT Cooking

When it comes to luxurious holiday beverages, eggnog really takes the cake. Or in this case, the pudding. It’s no surprise that thick, creamy eggnog makes an equally thick and creamy pudding with hardly any effort. Store-bought eggnog is mixed with whole milk to balance out its richness and nutmeg is added for an extra hit of nostalgic spice. Rum or rum extract can be added at the very end to lift spirits even higher. This is a perfect recipe to place on your holiday dessert table for guests, or to use up any lingering eggnog in the fridge after the party has ended. It can be topped with any accessories you desire, such as crushed gingersnaps, cinnamon whipped cream or simply an extra dash of nutmeg.

Dan Pelosi · NYT Cooking

The simple combination of a packet of French onion soup mix and a tub of sour cream is instantly delicious. Paired with crinkle cut potato chips, it’s the dip that everyone can’t stop eating. All the flavor found in that packet of soup mix can be duplicated — and perhaps improved upon — in this homemade version. Dried onion flakes are replaced with sweet and silky caramelized onions, which are time consuming but worth every minute. They are joined by onion powder, garlic powder, cayenne and Worcestershire sauce and stirred into sour cream, which creates a smooth and deeply flavorful dip that promises not to break your chips. If you want to make this recipe vegetarian, replace the Worcestershire sauce with a few splashes of soy sauce to taste. If you are looking for extra tang, replace some of the sour cream with Greek yogurt. If you crave a bit more fatty flavor, replace some of the sour cream with mayonnaise. And if you somehow don’t crave potato chips, serve this dip with crudités.

Dan Pelosi · NYT Cooking

Wings are a crowd-pleaser for game day or any day of the week. Baked, not fried, with a savory blend of spices, the chicken is then tossed in butter, fresh garlic, lemon zest and parsley. Plenty of freshly grated Parmesan added at the end makes these garlicky wings irresistibly good. The key to crispy wings is ensuring they spend time in the refrigerator after they have been coated in the baking powder and spices. The baking powder and salt draw moisture out of the wings, allowing the skin to brown more easily in the oven. Serve these with ranch dressing or your favorite dipping sauce. Feel free to add a few splashes of hot sauce while tossing the wings in the butter mixture, if you are feeling extra spicy.

Dan Pelosi · NYT Cooking

This classic French dish of green beans or haricots verts is an all-star holiday side. The French name for the preparation, “amandine,” means “cooked or served with almonds” and, going back to its Latin origins, also means “worthy of love”. Luckily, this recipe translates to both. It comes together fast and is easy to get on the table while cooking a big meal, plus the more time-consuming steps can be done in advance. Haricot verts are often preferred because of their crunchiness, but any green bean will shine just as bright when tossed in butter, shallots and garlic and topped with toasted slivered almonds.

Dan Pelosi · NYT Cooking

Herby, creamy green goddess dressing is a perfect way to both flavor and fatten up chicken meatballs, ensuring they are juicy and delicious. Whether using homemade or store-bought dressing, these meatballs come together fast and would be welcome on your plate at breakfast with eggs, at lunch on a salad or sandwich, or at dinner with pasta or rice. Perhaps their peak usage, though, is as an appetizer, with plenty of extra dressing for dipping. (Watch Dan Pelosi make this recipe in this video.)

Dan Pelosi · NYT Cooking

In Italian, “agro” means sour and “dolce” means sweet, making traditional agrodolce sauce a balanced combo of both tastes. The most basic of agrodolce sauces are a thickened mix of vinegar and honey, though most welcome additions like garlic, raisins and pine nuts. This recipe swaps out the raisins for dried cherries, which are rehydrated as the agrodolce cooks, and bring extra sour to the sauce with their sweet-tart flavor. The sauce can be made in a skillet directly on top of your grill grates, if desired, following after simply seasoned pork chops and wedges of fennel, which are grilled until crispy and caramelized. The pork chops, fennel and agrodolce are delicious served over warm polenta, mashed potatoes or even slices of grilled bread. If inspired, try using dried cranberries or golden raisins instead of dried cherries, swapping red wine vinegar for balsamic, or adding toasted pine nuts to the agrodolce.

Dan Pelosi · NYT Cooking

Cooked ham lends a surprising amount of flavor to this simple, hearty soup. Easy to put together using leftover ham or a ham steak, this recipe is perfect for a weeknight or a busy weekend.

Dan Pelosi · NYT Cooking

While there are endless sweet and savory flavor combinations out there, the pairing of honey and mustard is among the most popular. It shows up in a dressing for salads, a dip for finger foods, a spread on sandwiches—and here, as a way to enhance a weeknight pasta dinner with ingredients that are often on hand. In this dish, the savory tang of Dijon mustard and the floral sweetness of honey are added to a garlicky white wine cream sauce that perfectly coats every strand of pasta. For added zing and texture, top each serving of pasta with crushed honey mustard pretzels along with chopped fresh parsley and grated Parmesan, if you like. This recipe starts with browning chunks of chicken, but they can easily be left out to make it vegetarian-friendly. Save a bit of extra pasta water to help bring any leftovers back to their original creamy, saucy state. Watch Dan Pelosi make this dish in this video.

Dan Pelosi · NYT Cooking

This tangy and sweet vinaigrette is a must-have for all of your dressing, drizzling and dipping needs. It’s easy to make with pantry staples and lasts for up to one week refrigerated in an airtight container. Dijon mustard and apple cider vinegar make this version creamy and extra punchy. If you prefer a sweeter dressing, add more honey to your liking. For further riffing, you can use lemon juice instead of vinegar and swap in different types of mustard.

Dan Pelosi · NYT Cooking

Often called for in recipes to add an earthy and sweet flavor, Italian seasoning blend is widely available at the grocery store, but it’s just as easy to make with pantry items you already have at home. Dried oregano is the star player here, supported by a variety of other dried herbs most often used in Italian cooking. Feel free to tweak to your liking, inviting other herbs to join as well. This mix is handy to have on hand for a variety of Italian and Italian-American recipes. Try rubbing it on meats, sprinkling it on vegetables, or using it in soups and salad dressings to boost flavor.

Dan Pelosi · NYT Cooking

Caesar salad meets pasta salad in this comfort food mash-up. Crisp and sturdy kale leaves hold their own alongside al dente pasta when tossed in a thick and creamy Caesar-inspired, mayonnaise-based dressing. Crunchy, lemony breadcrumbs and salty Parmesan shavings are added just before serving, for extra texture and flavor. Served cold, this recipe is perfect for make-ahead entertaining or meal prep. For those looking for extra protein, cooked chicken or crispy chickpeas are welcome additions. Of course, feel free to swap in romaine lettuce and croutons, if preferred.

Dan Pelosi · NYT Cooking

This hearty recipe comes together fast, with few ingredients, but sacrifices nothing in terms of flavor. Coins of kielbasa are seared in a skillet, which brings out their sweet and smoky flavor. Then butter, garlic, onions and cabbage join in, taking on color and depth as they cook together. In the last few minutes of cooking, apple cider vinegar and mustard are added, punching up the profile of this dish with brightness. While it is certainly a full meal on its own, this recipe would welcome a starch on the plate alongside it, so feel free to serve with pasta, rice, potatoes or bread.

Dan Pelosi · NYT Cooking

Roasting thick wedges of well-seasoned potatoes skin-side down on a sheet pan delivers the crispness of fries while maintaining the soft, pillowy insides of a perfectly baked potato. Top them with crispy bacon, melted sharp Cheddar, chopped scallions and sour cream for a crowd-pleasing game-day snack or hearty appetizer.

Dan Pelosi · NYT Cooking

This snappy, tangy and super easy recipe for Italian marinated beans makes a perfect side dish, salad or addition to an appetizer spread. The green beans are cooked briefly in salty boiling water just to turn them bright green, then tossed with olive oil, red wine vinegar, grated garlic and fresh herbs and left to marinate. Gently cooking the beans and marinating them while they are still warm allows them to soak up more flavor from the dressing. They are delicious served cold or at room temperature, and you can add a little kick to them with crushed red pepper, if you like. Green beans are available year round, which means this side dish is ready to become a staple in your kitchen.

Dan Pelosi · NYT Cooking

It can be difficult to find a nonalcoholic version of the classic Negroni that captures the complex flavor notes without involving the use of pricy nonalcoholic spirits. This recipe, adapted from my cookbook “Let’s Party” (Union Square & Co., 2025), cracks the code by using a common pantry ingredient: hibiscus tea. It features grapefruit juice for bitterness, tea for floral and tannic notes, a little sugar for sweetness and black peppercorns for that subtle, satisfying tingle.

Dan Pelosi · NYT Cooking

Panzerotti, a fried variety of Italian street food, are often mistaken for small calzone. The name comes from the Neapolitan word “panza,” which derives from the Italian word for “belly” because their shape resembles a rounded stomach. While they are commonly filled with a simple and satisfying mixture of sweet tomato purée and melted mozzarella, you can also use cooked sausage, ham, bacon or anchovies. Remarkably crispy on the outside and soft and pillowy on the inside, panzerotti are best served freshly fried and still warm, ideally with a side of marinara for dunking.

Dan Pelosi · NYT Cooking

Pignoli cookies are the royalty of Italian cookies, not only because they’re encrusted in toasty pine nuts on the outside and feature next-level chewiness on the inside, but also because pine nuts (spelled pinoli in Italian) and almond paste aren’t the cheapest ingredients on the shelf. They’re worth the investment, though, especially in a recipe as simple as this one, which is adapted from my cookbook “Let’s Party” (Union Square & Co., 2025).

Dan Pelosi · NYT Cooking

These oven fries are a deeply satisfying and nostalgic side dish that comes together with ease any night of the week. Seasoning the wedges with spices, grated Parmesan and garlic, and roasting them with more freshly grated cheese on top, ensures plenty of flavor in every bite. Soaking the cut potatoes in cold water before baking releases extra starch which leads to crispier outsides and creamier insides. Equally essential to that textural contrast is drying the potatoes fully before seasoning and baking them. Enjoy as-is, or serve with your favorite dipping sauce.

Dan Pelosi · NYT Cooking

This take on the classic pumpkin muffin happily makes room for cardamom in the pumpkin spice mix, which adds an extra layer of warm, peppery flavor. A small amount of cardamom is added to the muffin batter, but it’s in the buttery crumb topping where the cardamom really shines: Melted butter and sugar are combined with cardamom and cinnamon to make a spicy, crunchy crumb topping that enhances every bite. These muffins make a perfect fall breakfast treat with a cup of coffee and a cardigan.

Dan Pelosi · NYT Cooking

Salmon is perfect for roasting because it’s such a forgiving fish. The key is salting the fillet ahead of time, which seasons the flesh all the way through and helps it stay juicy, even if you overcook it a little. In this recipe, adapted from my cookbook “Let’s Party” (Union Square & Co., 2025), the salmon is roasted just until cooked then is immediately doused in a floral, herby and briny mix of fresh orange juice, olive oil, roughly chopped olives and parsley, further ensuring that every bite is moist and flavorful.

Dan Pelosi · NYT Cooking

When it comes to squash recipes, butternut tends to get most of the attention. This recipe, adapted from my cookbook “Let’s Party” (Union Square & Co., 2025), is an unabashed celebration of the lesser-used members of the squash family: delicata, acorn and kabocha. When roasted, all three have a dense and creamy texture, with stunning orange flesh that looks gorgeous stacked on a platter. Roasted chickpeas add a crispy crunch, and a mixture of lightly pickled shallots, cooling mint and salty feta will make you see squash in a whole new light.

Dan Pelosi · NYT Cooking

Ribbons of cabbage are roasted until they are sweet and caramelized then tossed with butter beans, garlic and anchovies and finished with fresh parsley; the details make this dish surprisingly flavorful for such a simple ingredient list. An easy and affordable way to get dinner on the table, this recipe makes a hearty main dish served with hunks of crusty bread, or a hardworking side dish next to your favorite protein. If you cannot find butter beans, cannellini beans make a perfect (though smaller) substitute. If you are seeking a vegetarian alternative, a few tablespoons of chopped capers make a great substitute for the flavor that the anchovies add.

Dan Pelosi · NYT Cooking

Contrary to its name, Russian dressing was invented in New Hampshire in the early 1900’s and may have gotten its name because the original recipe included a staple of Russian cuisine: caviar. Often used as a dip or a salad dressing, it is perhaps best known as a spread on the iconic Reuben sandwich. Pink in color from a combination of ketchup and mayonnaise, it is frequently mistaken for its sweeter sibling, Thousand Island dressing, but Russian dressing is spicier thanks to the addition of horseradish. This recipe is flexible: Grating the onion releases more of its flavorful juices, but mincing works just fine. Swap the onion for shallot, if you like, or use smoked paprika instead of sweet. For an extra-spicy kick, add a dash of hot sauce.

Dan Pelosi · NYT Cooking

This is a quick breakfast twist on the classic Italian-American sausage, peppers and onions sandwich. Here, the sausage, peppers and onions are joined by potatoes and sautéed up in a skillet. The sausage is crispy, the peppers and onions are spicy and sweet, and the potatoes are soft and pillowy. Dried fennel seeds join the party, adding depth of flavor as they heat up in the pan. (They are especially important if you leave the sausage out altogether for a vegetarian option). Finally, just the right amount of eggs beaten with Parmesan turn the classic sandwich into a simple yet hearty frittata that is a crowd pleaser for all ages.

Dan Pelosi · NYT Cooking

This homemade version of the nostalgic seasoned bread crumbs from the supermarket yields pork chops that cook up almost as easy and fast — and even juicier. The recipe also gives your spice cabinet a workout with a delicious blend of spices. Start by brushing a thin layer of mayonnaise on boneless pork chops to lock in moisture and add flavor. Then coat the chops in a heavily seasoned sweet and savory bread crumb mix and bake until perfectly crispy and moist. Served with applesauce on the side, these pork chops are perfect for quick weeknight dinners. In fact, the bread crumb mix can be made in large batches so it is always on hand.

Dan Pelosi · NYT Cooking

The classic combo of turkey and stuffing, all rolled into one. These turkey meatballs use cubed bread as their binder. The bread is joined by olive oil, chicken stock, minced vegetables and seasonings to make them extra moist and flavorful. The meatballs come together much faster and easier than roasting a stuffed turkey, which makes them an easy win for when you have all the Thanksgiving leftovers except for turkey. Perfect for more than just Thanksgiving, these meatballs can be served with gravy and cranberry sauce, stuffed inside of a sandwich, on top of a salad, or as an appetizer. Feel free to swap ground turkey with chicken or pork and the bread cubes with packaged herb or cornbread stuffing or even any leftover stuffing if you have it.

Dan Pelosi · NYT Cooking

Long slices of zucchini replace lasagna noodles in this fresh and simple take on the Italian classic. The zucchini slices are cut thin, salted to remove excess water, then cooked in a grill pan or skillet until nicely charred. Ricotta, mozzarella, Parmesan, fresh tomatoes, mint and basil are all tucked in between the layers of zucchini and then baked until extra warm and melty, showing us how delicious the lighter side of lasagna can be.