Recipes

Yasmin Fahr · NYT Cooking

Embracing vibrant Moroccan ingredients like preserved lemon and cumin, this citrusy one-pot pork dish thrives by putting a bunch of delicious ingredients in a pot and letting the oven work its magic. First, the pork is covered so that it is infused with the flavors of the punchy preserved lemon, earthy cumin and warming ginger while cooking gently. Next, it’s uncovered, prompting the honey and soy sauce to caramelize in the open heat, lending color and a touch of sweetness. The acidity of the fresh lime and orange juice balance out that sweetness. While the creamy beans make it a meal in itself, you could serve it over a bed of fresh spinach for some extra greens.

Yasmin Fahr · NYT Cooking

Simplicity astonishes at first bite: Juicy meatballs simmer in a flame-red tomato sauce with an undercurrent of smoky depth and tender bites of orzo. Pimentón, or smoked paprika, a popular ingredient in Spanish cooking, leads the show. Fresh chorizo (or Italian sausage) is rolled into one-ingredient meatballs that finish cooking with the orzo. This recipe takes cues from a Catalan dish of fideos (thin short noodles) with clams in a tomato sauce, and, similarly, the orzo here is toasted to bump up the flavor and retain its bite. Top this with cheese, such as queso fresco, Mahón or Parmesan, to add another level of creaminess.

Yasmin Fahr · NYT Cooking

The ever-so-popular pair, broccoli and salmon, shine again in this warm salad that actually feels like a real meal. Both are seasoned with miso and soy then roasted until the broccoli is charred and the salmon just cooked through. The salmon is then flaked into bite-size pieces to top the salad, while the broccoli is mixed into soba noodles dressed in a miso-peanut sauce. There are ample variations to play with: You could grate ginger or garlic into the salmon marinade or dressing; roast scallions with the salmon or add them raw to the salad; or drizzle with some chile crisp or chile-garlic sauce for heat. Finishing with a sprinkle of sesame seeds would add extra color contrast and texture. This salad makes a lovely supper when fresh, but any leftovers are well suited to a packed lunch, as they’re equally delicious cold or at room temperature.

Yasmin Fahr · NYT Cooking

Golden slices of warm, honey-glazed halloumi crown this simple spinach-and-chickpea salad. Briny halloumi is balanced by a sweet honey glaze, and the crispy, crunchy exterior contrasts with the warm and melty center. Nutty notes swim throughout the dish, in both the sesame seeds and the lemon-tahini dressing that gets tossed with spinach, cherry tomatoes and canned chickpeas. Like most salads, this one invites creativity: Pickled red onions, sliced scallions (cooked in the pan with the halloumi or tossed in raw) or fresh mint or basil would all complement the flavors of the dish.

Yasmin Fahr · NYT Cooking

A colorful dish primed for spring, or whenever you crave the promise of the season: bright colors and flavors. Here, radishes roast to cut their bite, rendering them more like rose-colored potatoes that cook with peas and chicken, which is crisped to a golden hue. Vibrant preserved (or fresh) lemons are mixed into butter and tucked under the chicken skin so that the butter melts into the meat while the chopped lemon bits flavors it, lingering as bite-size treasures. As for variations, those are abundant: Season the chicken with cumin, add fresh or dried herbs to the butter, and use your preferred variety of skin-on chicken parts to please every guest.

Wolfgang Puck · NYT Cooking

Wolfgang Puck · NYT Cooking

Wolfgang Puck · NYT Cooking

Wolfgang Puck · NYT Cooking

Florence Fabricant · NYT Cooking

Florence Fabricant

Florence Fabricant · NYT Cooking

Florence Fabricant

Florence Fabricant · NYT Cooking

Florence Fabricant

Molly O’Neill · NYT Cooking

Molly O'Neill

Molly O’Neill · NYT Cooking

Molly O'Neill

Marian Burros · NYT Cooking

Marian Burros

Molly O’Neill · NYT Cooking

Molly O'Neill

Molly O’Neill · NYT Cooking

Although New York has long had pizza bragging rights, the modern American version of pizza with toppings that went beyond basil and mozzarella began in Wolfgang Puck’s kitchen at Spago in Beverly Hills in the 1980s and started a California pizza trend that spread far and wide. Molly O'Neill

Julia Reed · NYT Cooking

Julia Reed

The New York Times · NYT Cooking

Wolfgang Puck has perfected his potpie over decades, and its deliciousness hinges on technique as well as his deep understanding of what people want: “Everyone loves comfort food and chicken potpie is the ultimate comfort food,” he said. This recipe, adapted from “Wolfgang Puck Makes It Easy” (Rutledge Hill Press, 2004), starts with a creamy filling seasoned with bay leaf and thyme and lightened with white wine and sherry. Built for ease, these individual potpies are topped with jaunty rounds of puff pastry and can be fully assembled and refrigerated in advance. Simply slide them into the oven before serving. Mr. Puck adds truffle oil and freshly shaved truffles to the potpies he serves following the Oscars to match the glamour of the guests. You can watch Wolfgang Puck make a version of this recipe here. The New York Times

The New York Times · NYT Cooking

Ethereally light with molten centers, these just-for-one chocolate truffle cakes from Wolfgang Puck feel fancy but are quite easy to make. They’re a streamlined version of the cakes his chefs make for the Governors Ball following the Academy Awards. Mr. Puck advises pulling the cakes from the oven while the centers are still soft, as “you want it to be a little underdone so the inside is creamy.” He serves them with berries and whipped cream that’s sometimes mixed with crème fraîche but never sugar, so the cream balances out the sweet chocolate cake. You can prepare the batter in advance and simply bake the cakes right before serving, as Mr. Puck does when catering. He notes that “everybody saves room for dessert.” You can watch Wolfgang Puck make a version of this recipe here. The New York Times

The New York Times · NYT Cooking

Wolfgang Puck first served spicy tuna tartare at his Los Angeles restaurant Spago in 1998 and it’s become one of his signature dishes. Seasoned with soy sauce, wasabi, Sriracha and mayonnaise, the tuna gets tucked into savory-sweet cones to serve at the annual post-Oscars Governors Ball party, which Wolfgang Puck has catered since 1994. They can also be successfully made at home for your Oscars watch party. The cones are delicate, made from a tuile batter that needs to be quickly shaped onto a cone mold right out of the oven before it firms and crisps. If you don’t have cone molds, you can also shape them into cups over an inverted mini muffin tin, or bypass them entirely for store-bought crackers. You can watch Wolfgang Puck make a version of this recipe here. The New York Times

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich · NYT Cooking