Recipes

Yasmin Fahr · NYT Cooking

Inspired by bite-size steak tips — the highly snackable bar food that’s beloved in Boston and the greater New England area — these garlic butter steak bites follow a classic bistro flavor profile accented with a punch of soy sauce. They’re quick and clever: Cutting steak into small pieces creates more surface area to quickly soak up a marinade, and the morsels cook off in just minutes. Here, they are marinated in a mixture of soy sauce and olive oil, then finished in the pan with a swirl of butter, garlic and parsley. They are perfect for summer spreads alongside a hearty, lemony farro salad or a summery corn salad, plus some bread to swipe up the rich sauce. Serve with toothpicks for easy snacking, or small plates.

Yasmin Fahr · NYT Cooking

Simple and impactful, this pantry marinade made from lemon, honey, tahini and olive oil gives chicken a subtle nutty flavor and imparts a gorgeous color — and caramelization — thanks to the honey’s sugar content. You can cook this chicken one of three ways: on the grill, in the oven or a skillet; all options lead to sensational results. Flavorful but versatile, this chicken pairs with almost anything. You could serve a refreshing green salad or grilled vegetables on the side, or tuck the chicken into a toasted pita with avocado, cucumbers and crumbled feta. Sprinkling sumac on the cooked chicken or adding it to the sauce will add extra depth and citrusy notes.

Yasmin Fahr · NYT Cooking

This colorful grain salad gains punchy acidity from pepperoncini and lightly pickled vegetables. While the nutty farro is cooking, the soaking begins: Scallions, radishes, cucumber, parsley and white beans are tossed in a sherry-Dijon dressing spiked with a spoonful of pepperoncini pickling liquid. The beans add a creamy texture to the dish in lieu of cheese, though a crumbled feta or torn mozzarella would work nicely. Swap these ingredients as the season changes, adding corn kernels or snap peas, or play with the herbs, mixing in cilantro or mint, too.

Yasmin Fahr · NYT Cooking

A delightful blend of bright, sunny colors and flavors shine in this summery salad. A lemony dressing coats the tender, slightly chewy, pearled couscous, which helps to cut the richness of the miso-butter mixture that coats the shrimp and charred corn. While this salad is best with fresh corn — at its sweetest scraped straight off the cob — frozen corn makes an excellent substitute any time of year, even though it won’t char quite as visibly. Serve at room temperature or warm for a picnic or outdoor dinner, pairing it with an herby green salad or grilled broccoli.

Yasmin Fahr · NYT Cooking

This cheery, sheet pan chicken twist is inspired by patatas bravas. Here, mayonnaise and smoked paprika coat boneless chicken thighs, which cook on a layer of thinly sliced potatoes. They’re served with a paprika-tinted, lime-scented mayonnaise dip for a tangy, acidic touch — but you could also sprinkle the mixture with crumbly cheese like feta or queso fresco to try out other routes to richness. If you don’t think your knife skills are up to slicing the potatoes thinly, you can make fast work of the task with a mandolin, or cook thicker slices for 5 to 10 minutes first before layering the chicken on top.

Yasmin Fahr · NYT Cooking

This shockingly simple dish achieves success thanks to a small yet mighty powerhouse: Salty, umami-rich anchovies melt into the cooking oil, giving the dish subtle complexity and oomph. This pasta uses only a few ingredients and just one pot, and the method is smart and streamlined: As you boil your pasta, you set your spinach in a colander then drain the cooked pasta directly on top. You’ll dissolve the anchovies in olive oil in the empty pot, then return the cooked pasta and wilted spinach to the pot, along with cheese and red-pepper flakes, stirring to form a glossy sauce that is aided by the moisture released by the spinach. A great back-pocket recipe for nights when prep work seems impossible, this recipe is a satisfying meal all on its own, but feel free to stir in some white beans if you’d like to bulk it up.

Yasmin Fahr · NYT Cooking

This refreshing, seemingly everyday green salad has a surprise at the bottom: A layer of creamy feta stirred into yogurt awaits, giving tangy richness by the forkful. Its base of greens, radishes and avocado is dressed with a simple lemon-Dijon vinaigrette, making this salad endlessly adaptable, depending on the season and your pantry. For crunch, you could add a handful of toasted pumpkin or sunflower seeds or broken bits of toasted pita, inspired by fattoush. If in need of protein, some chickpeas or white beans will do the trick. You could even turn this into a more filling summertime snack or meal by layering the feta-yogurt sauce on top of crunchy store-bought tostadas and piling the salad on top.

Yasmin Fahr · NYT Cooking

Quietly dazzling, this salad is a dish you’ll turn to time and time again. It’s ideal for when you want something simple and hearty without being too filling. Made mostly of pantry ingredients, it has a punchy, acidic dressing that’s lightened up with fresh ingredients like fennel and parsley. While satisfying enough on its own, it works well with simple proteins like salmon, chicken or a jammy egg. Eat it for lunch during the week, and refresh leftovers by adding some baby spinach, fresh dill or more parsley.

Yasmin Fahr · NYT Cooking

This wintery twist on Caesar salad upholds the beloved creamy, crunchy and punchy characteristics while opting for a new set of greens — and a flavorful vegetarian alternative to anchovies. Tahini acts as both the thickening agent for the dressing, binding it together, and the flavor maker: Its sesame seed nuttiness and creamy texture balance the bitter undertones of the roasted brussels sprouts, which form the base of this salad. Quartering the sprouts decreases the cooking time and their size, so you can eat them by the forkful.

Yasmin Fahr · NYT Cooking

Alchemy is at play here with the delightful union of miso and sherry vinegar, both working to amplify mushroom’s savory, umami notes, and create a rich, layered pasta in just over 30 minutes. Sautéed leeks and mushrooms form the core flavors of the pasta, but it is the addition of miso that completes the dish: Whisked with the starchy pasta water and grated Parmesan, it forms a quick sauce to coat the noodles. A farro, spelt or whole-wheat pasta would nicely complement the earthy flavors of this dish.

Yasmin Fahr · NYT Cooking

This one-pot chicken and lentils recipe takes a well-spiced blend of pantry staples plus a handful of fresh ingredients and simmers them together for a throw-in-the-pot meal that is both comforting and filling. It relies on bone-in, skin-on chicken thighs, and the role of the skin is essential: First, it forms a protective shield when seared, preventing the chicken from drying out in the bubbling liquid as it simmers, and helps build flavor as its fat renders. (Thank the skin for its service and discard it before serving.) The finishing touch of lime adds a nearly imperceptible sour flavor, similar to some Persian stews, that rounds out the braising liquid, which is best enjoyed with bread or basmati rice.

Yasmin Fahr · NYT Cooking

An ideal salad for chillier nights, this hearty, dinner-friendly salad comes together in the time it takes for the spiced butternut squash to roast. To reduce prep work, the squash is simply halved then roasted, so you can easily scoop out pieces after cooking rather than chopping the firm vegetable beforehand. Cumin and coriander season the sweet squash, adding an earthy, warming flavor to the dish. While the squash roasts, you’ll prepare a simple feta-yogurt dressing that draws on the sweet acidity of freshly squeezed orange juice. The scooped squash and sweet, tender onions are tossed with the dressing and spinach, plus a sprinkle of crunchy sunflower seeds, for a bright and satisfying meal.

Yasmin Fahr · NYT Cooking

This stellar side of caramelized mushrooms and herbs will quietly dazzle on any table, with little effort. The mushrooms are cooked in a hot, dry pan to release their moisture and start caramelization, then butter and olive oil coat the mushrooms with a soft, silky sheen. The finishing touch of soy sauce amplifies the umami of the mushrooms, for an earthy, savory dish. Garnish with different herbs or cheese, depending on the meal being served. Sprinkling these on seared steak; toast slathered with a soft cheese; or mashed potatoes would be wise.

Yasmin Fahr · NYT Cooking

For nights when you need a sparkle of color, this dish is just that, in both appearance and taste. First, roast a side of salmon, rubbed with coriander and garlic, and topped with lime slices to infuse it with flavor. As it cooks, prepare this simple and bright avocado salad, spiked with lime juice, jalapeños and scallions, and tossed with gentle greens, to balance the richness of the salmon. Serve with lightly oiled pearled couscous or orzo, plain rice or cilantro rice, or crusty bread.

Yasmin Fahr · NYT Cooking

In this layered spinach, salmon and rice dish, a bed of greens layered on simmering coconut rice acts as a steamer basket for the fish nestled on top, allowing it to cook gently. The rice starts cooking while easy-to-eat salmon pieces are coated with savory miso and colorful turmeric. A bit of lime balances the rich flavors. It’s a recipe to play with, depending on whim and what you’ve got on hand: Swap the spinach for chopped chard or kale; stir in preserved lemon for brightness or sliced ginger for a warming kick; or serve with fresh avocado or radish slices.

Yasmin Fahr · NYT Cooking

Simple, no-cook dishes are ideal for hot summer days when you want something filling but not too heavy. Inspired by both a Greek salad and one typical throughout Spain, with tomatoes, tuna and onions, this salad hits all the marks: Tangy and creamy from a touch of feta, acidic and refreshing from the tomatoes, with a bite from the onions and added brine from the olives. The tinned fish you use, be it tuna, salmon, trout or sardines, can be swapped, depending on your pantry and preferences. Play with the olives, too: Ones soaking in a spicy brine add a kick, while lemon-garlic ones add brightness. Serve with bread or potato chips.

Yasmin Fahr · NYT Cooking

Highly transportable and sunny, this no-cook salad is perfect for outdoor meals or potlucks — but it’s also evergreen enough to be a desk lunch any time of year. Stained and seasoned with curry powder, the chickpea salad’s bold flavor is brightened with fresh herbs, scallions and a splash of vinegar. Mashing a portion of the chickpeas offers a pleasant variance in texture and helps thicken the sauce; a little yogurt brings everything together. You can throw this salad together quickly for an impromptu meal, or even make it a whole day ahead, as it gets better with time. As it sits, the spinach softens and shrinks slightly; if you prefer a fresh, crunchy bite, then toss in the spinach at the last moment before serving.

Yasmin Fahr · NYT Cooking

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 jalapeños 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.

Yasmin Fahr · NYT Cooking

Baked in the oven and sealed with a layer of tomato paste and yogurt, this chicken — your choice: breasts or thighs — stays juicy as it cooks on top of a bed of tomatoes. The tomatoes deflate and collapse, becoming a little saucy, as the panko and Parmesan layer on top of the chicken crisps and melts. To maximize this dish’s appeal to kids and crowds alike, it doesn’t have any heat, but red-pepper flakes would be a welcome addition, as would grated garlic or chopped basil. You can serve the chicken with rice or bread, to soak up the pan juices, or bring it as is to picnics and potlucks.

Yasmin Fahr · NYT Cooking

This herby, feta-and-kale-filled breakfast sandwich is just the thing to make the next time you need to feed a crowd. Inspired by kuku sabzi and a frittata, this sheet-pan recipe takes a pile of kale, scallions, cilantro and parsley and binds them with just enough eggs to fuse them together. The feta melts in the spaces in between the greens, giving the dish a creamy texture and flavor. Stuffed in a pita (or wrapped in lavash) with tomatoes, more feta and a sprinkle of harissa, it is best served at room temperature. Make it the night before and you can use the oven to simply toast the pitas. Play with the toppings: Sprinkle sumac or za’atar on the yogurt or quick pickle onions or scallions.

Yasmin Fahr · NYT Cooking

Sweet, earthy and zingy, this sheet-pan meal uses a punchy yogurt marinade as its workhorse. First, the blend of yogurt, honey, cumin and pickled jalapeño brine coats the chicken to keep it tender and juicy in the oven. Later, a reserved portion of the marinade is drizzled over the finished dish, creating a tangy contrast to the sweet carrots. The honey helps the chicken caramelize in the oven, but you can pop it under the broiler for one or two minutes for more color or char, if desired. For a stronger kick, add chopped pickled jalapeños to the yogurt sauce. Serve with rice or bread.

Yasmin Fahr · NYT Cooking

If you're under the weather and need a hug in food form, fast — or just dinner for a weeknight — this cozy, warming one-pot soup is ideal. Creamy and satisfying from the coconut milk, it is full of bold ingredients like ginger, garlic and turmeric. It happens to be vegan, and flexible: The greens can be swapped with whatever you have on hand; rice noodles can jump in instead of white rice; tofu or red chiles fit right in. This soup thickens as it sits, so be sure to reheat it with a splash of water and stir in fresh greens, if you’ve got any to spare.

Yasmin Fahr · NYT Cooking

Colorful and bright in both flavor and appearance, this dish is a splash of sunshine for dark winter days. The purpose of the citrus rounds is twofold: They infuse the salmon with flavor, and they keep the fish from sticking to the bottom. (And yes, you can eat the citrus flesh, too.) While rich salmon works with the creaminess of the beans and punchy citrus flavors, a flaky white fish such as hake, cod or halibut would succeed equally well. Adjust the cook time depending on the thickness of the fish. Serve with couscous or a citrusy green salad.

Yasmin Fahr · NYT Cooking

Here, an old-fashioned cooking technique transforms little more than Parmesan, potatoes and broccoli into a rustic soup, comforting in its simplicity and heartiness. Bite-size pieces of potatoes and broccoli are simmered in an aromatic broth until soft and mashable; a portion gets mashed into the broth — no blender required — while the remaining bites retain texture. Salty Parmesan is stirred in at the end, seasoning and thickening the soup, so be sure to season lightly throughout the cooking process. Have fun with the ingredients to vary the flavors: You can add any combination of garlic, scallions and ground cumin, or finish with lemon zest or juice plus a sprinkle of red-pepper flakes. Serve leftovers with a drizzle of oil and a touch more grated cheese.