Recipes

Hetty Lui McKinnon · NYT Cooking

Inspired by the beloved, homestyle Chinese dish stir-fried tomato and eggs, this recipe takes a fresh approach by using uncooked tomatoes. While the kid-friendly, sweet-and-salty flavor profile of the original dish is present here, the seasoning of salt, sugar, soy sauce and sesame oil also doubles as a quick pickling liquid for the tomatoes, softening them and drawing out their tangy juice. The ginger is recommended, but is optional to accommodate picky palates. Soft eggs are the key, so cook them quickly and briefly, and add them straight to the tomatoes as soon as they are ready to stop them from cooking further. The tomatoes can be marinated up to 24 hours ahead and stored in the refrigerator, which can draw out even more flavor. (If doing this, bring the tomatoes back to room temperature for 30 minutes before adding the eggs and noodles.) This dish is best served at room temperature.

Hetty Lui McKinnon · NYT Cooking

This simple one-pot broccoli rice is a cozy weeknight option that will delight both adults and children alike. When cooking a simple bowl of rice, adding oil and salt to the cooking water is an easy way to bring indulgence, and, in Cantonese home kitchens, this is often a way to repurpose oil previously used for deep-frying. Oil imparts a silky mouthfeel to the rice while preventing the rice from sticking, resulting in slick, pearly, separated grains. Finely chopped, crisp-tender broccoli adds a fresh, subtle sweetness and hearty texture to the rice. Complete the dish with a hearty fried egg, drizzled with an easy soy sauce and oil seasoning to add savoriness that is not overly salty. If you’re lucky enough to have any leftover broccoli rice, it can easily be repurposed into fried rice.

Hetty Lui McKinnon · NYT Cooking

Inspired by tacos al pastor, this peppy vegan version gives a firm nod to the smoky, savory and sweet flavors of the famed Mexican street food. The shortcut adobo (marinade) forgoes dried Mexican chiles and instead uses canned chipotle chiles in adobo sauce, plus fresh pineapple and additional spices. While the addition of soy sauce may be unconventional in al pastor, tempeh has a mild flavor that appreciates aggressive seasoning and the extra injection of umami. Pineapple, a signature ingredient of al pastor, is used two ways, adding sweetness to both the marinade and the bold salsa topping.

Hetty Lui McKinnon · NYT Cooking

While preserved lemons are often used as a background flavor to invigorate stews, soups and salads, they take on a starring role in this zesty and lively pasta. Fresh lemons add brightness, but cured ones bring deep, complex umami to a dish, brimming with heavy floral notes from the tamed peel. While some recipes suggest using the peel only, whole lemons are used here, minced so finely they almost melt into the buttery sauce. The brine is a valuable ingredient too, and incorporating a couple of tablespoons adds tang, further reinforcing the pickled attitude of this dish. You can also use preserved lemon paste, where the whole fruit has been puréed, incorporating it in the same quantity (no brine necessary). While there is no substitute for the deep funky saltiness — or silky texture — of preserved lemon, in a pinch, see the tip below on how to make a quick version.

Hetty Lui McKinnon · NYT Cooking

Inspired by the savory heat of pad krapow, the popular Thai dish of stir-fried ground chicken or pork with chiles, garlic and basil, this tofu version is just as robustly seasoned and satiating. The traditional dish uses holy basil, but Thai or everyday sweet basil will work here. The cooking of this dish happens quickly, so have all your ingredients prepped before cooking. Tear the tofu into chunky pieces, as it will naturally break down further while being stir-fried. Keep the flavor of the basil bright and the color green by adding it right at the end, so the leaves are barely kissed with heat. Thai chiles are spicy, so add according to your taste: Two is a good choice for those who like spicy food, or three if you like it fiery.

Hetty Lui McKinnon · NYT Cooking

Shira-ae is a Japanese side dish of creamy mashed tofu mixed with an umami-rich sesame sauce. The tofu shines in this dish: It’s heavily seasoned with sesame seeds, miso, soy sauce and mirin, then crushed into a creamy, chunky coating that clings to the blanched green beans. Traditionally, toasted sesame seeds are pounded using a Japanese-style mortar and pestle, but you can use any mortar and pestle — or even opt for sesame paste or tahini as a shortcut. The type of tofu matters: Soft (not silken) or medium-firm tofu will give you the creamiest results, but if you can only get firm or extra-firm, you can boil the tofu in water for three minutes, which softens it and delivers a bouncier texture. Make sure to drain the tofu well and pat it dry so it doesn’t make a wet mash. This dish can be prepared 24 hours ahead, stored in the fridge, and is best served cold.

Hetty Lui McKinnon · NYT Cooking

There’s a reason creamed corn elicits childlike wonder: It’s comforting, indulgent and a joy to make. Grating the corn extracts the soupy milk from the cob, which magically thickens when cooked with the kernels to create a creamy, porridge-like dish. This vegan recipe shows the adaptability of creamed corn, with the addition of ginger for a warm, spiced afterglow, and fragrant coconut milk, which emphasizes corn’s natural sweetness. There are many ways to eat this: for breakfast, with a fried or jammy egg; for lunch, with pan-fried halloumi or salad fixings like avocado, cherry tomatoes and tender leaves piled on top; or for dinner, as a base for a curry or stir-fry.

Hetty Lui McKinnon · NYT Cooking

A low-effort crustless quiche can be adapted to the seasons, as perfect for weeknight dinner as it is for weekend brunch. This one is flecked with zucchini, salty cheese and fragrant scallions, and though it feels sunny and summery, it can be prepared year-round. Grating the zucchini is key to achieving the supple texture, allowing the liquid to be easily squeezed out while retaining just enough moisture to keep the egg base light and silky, with an irresistible custard-like consistency. Like French clafoutis, this crustless quiche has a touch of flour, which stabilizes the custard and delivers a firm-yet-jiggly texture. Feta’s sharp tang enlivens zucchini’s mellow earthiness, while Cheddar, preferably aged, brings essential saltiness. Serve this dish warm or at room temperature, alone or with a side salad.

Hetty Lui McKinnon · NYT Cooking

In this deconstructed vegetarian take on pot pie, this lush and velvety stew-like soup is served with a loose golden puff pastry lid, which makes a perfect instrument for dipping. Baking the puff pastry separately ensures all-around shattery crispiness. The earthy sweetness of the butternut squash is lightened up by frozen peas, which add pops of color and brightness, while sour cream which imparts a subtle tart creaminess. Roughly mashed cannellini beans are used to thicken up the soup, adding flavor, body and richness without any extra heaviness. To cut down on prep time, you can use store-bought precut chunks of butternut squash.

Hetty Lui McKinnon · NYT Cooking

With cues from wafu pasta, the Japanese-style style of cooking that brings together global and Japanese flavors, this indulgent weeknight dish delivers a powerful umami kick thanks to the combination of butter and soy sauce. Maximize the potential of butter by browning it to produce a headier sauce with nutty notes; adding soy sauce produces a caramel-like richness. A stainless steel skillet, or one with a light colored cooking surface, is preferred so you have a visual cue of the milk solids darkening. Slicing the brussels sprouts helps them cook quickly, while also giving more surface area and edges for browning. This is an adaptable recipe, so it is possible to add other or more vegetables to balance the richness of the buttery soy sauce; mushrooms, spinach, kale and broccoli are all good options.

Hetty Lui McKinnon · NYT Cooking

Awaken the palate with this boldly seasoned, gochujang-spiked tofu and broccoli dish. With its signature smoky sweetness, tangy heat and deep fermented flavors, the gochujang glaze becomes viscous and silky thanks to butter and sticky maple syrup. Dusting the tofu in cornstarch gives it more body, with a crisp, crusted exterior that readily absorbs the full bodied sauce, while the interior remains tender and moist. The broccoli florets also carry this sauce confidently, though you could substitute with another hardy, crisp vegetable like cauliflower, green beans or green cabbage.

Hetty Lui McKinnon · NYT Cooking

This hearty one-pot stew makes the most out of kitchen staples thanks to some smart cooking strategies. Carrot, celery and onion are familiar vegetables for creating an aromatic base, but here, cutting them slightly larger gives them a more prominent presence and flavor in the stew. Thinly sliced potatoes are arranged on top, creating a protective covering that allows the lentils to become extra tender. Dill introduces a herbal perfume, but there’s room to substitute with whatever herbs you have on hand; parsley, cilantro or mint would each work well here.

Hetty Lui McKinnon · NYT Cooking

Dotted with hearty black beans, juicy corn and crunchy bell peppers, this tofu scramble is a valuable recipe to have in your weeknight dinner repertoire. Staple spices of cumin, turmeric and paprika deliver powerful flavor and color to the clusters of tofu. The corn and bell peppers are not cooked, but are simply tossed with the hot tofu, allowing the residual heat in the pan to soften them just enough to remove the raw taste. The spices are bloomed briefly in the olive oil to awaken and intensify their flavors, but take care to add the tofu promptly to avoid the spices burning. This is an adaptable and versatile dish that can be eaten as an easy lunch or dinner, with tortillas on the side, tossed with some baby spinach as a snacky salad, or with a fried egg on top for breakfast.

Hetty Lui McKinnon · NYT Cooking

This hearty curry delivers big flavors quickly, thanks to hardworking pantry staples. Humble yet bold, peanut butter is a true weeknight cooking hero, imparting sweet and toasty richness to this sauce while thickening it to add body. (You could substitute the peanut butter with other nut or seed butter butters such as almond, cashew or sunflower.) Curry powder comes in many varieties, with fluctuating degrees of heat and intensity, and while most will work here, opt for any with a vibrant golden color — and turmeric toward the front of the ingredient list — to give your dish a warm glow. While this stew is naturally sweet from the potatoes, peas and coconut milk, the addition of soy sauce instantly brings a sharp and salty balance.

Hetty Lui McKinnon · NYT Cooking

Inspired by the jaunty pasta dish, spaghetti al limone, here’s a new way to make a memorable meal from humble cans of chickpeas; just add lemon, olive oil and Parmesan. The chickpeas are braised in their own sweet and nutty brine, also known as aquafaba, which becomes thick and silky as it cooks down. Much like starchy pasta cooking water, the aquafaba helps the lemon juice and oil emulsify into a silky sauce. Burrata adds another touch of richness and creaminess to this already elegant dish, but you could easily swap a jammy egg in its stead. Eat these beans with bread, to mop up the lemony sauce.

Hetty Lui McKinnon · NYT Cooking

High on comfort and loaded with hearty slabs of roasted squash, this indulgent split pea stew is accented with fresh ginger along with pantry spices like cumin, turmeric and smoked paprika. Split peas take some time to cook, but the lengthy simmer provides a chance to make a tasty vegetable topping. Roasted winter squash, tossed with a little maple syrup or honey to bring out its natural sweetness, transforms the split pea stew experience. Thin-skinned varieties of winter squash like kabocha or acorn save on prep time, as the skin is edible, becoming tender after roasting. Nutty, roasted pumpkin seeds add a flavorful crunch to the final dish. For a stew that edges toward soup, loosen it up with up to 1 cup of water, depending on what your cravings dictate.

Hetty Lui McKinnon · NYT Cooking

Frozen potstickers get the stir-fry treatment in this speedy, comforting weeknight dinner that comes together in one pan. A wok, with its curved sides and excellent ability to distribute heat, is always the superior stir-fry vessel, and for this recipe, it allows for the dumplings to be tossed easily and cooked evenly. A large, preferably nonstick, skillet will also do the job, but make sure to handle the dumplings gently, shaking the pan to keep them moving. The Cantonese salt and pepper seasoning, more commonly used in dishes like salt and pepper tofu, is not a typical seasoning for dumplings, but it injects an aromatic salty-sweet note that makes earthy green beans and the pillowy dumplings feel fresh and new.

Hetty Lui McKinnon · NYT Cooking

Eaten in Turkey, Armenia and across Central Asia, manti are typically meat-filled dumplings, which can be boiled, steamed or baked, and they’re served with a variety of sauces ranging from yogurt and sour cream to melted butter and spiced tomato sauce. The name is said to be derived from the Chinese word mantou, a meat-filled bun (though today, mantou usually refers to a plain steamed white bun). This vegetarian manti is inspired by the Turkish version, here filled with herby mushrooms, and served with a sharp garlicky yogurt and a spiced tomato sauce. While traditional manti are small and made with a flour-egg-olive oil dough, this recipe uses the shortcut of wonton wrappers, resulting in a more conventionally sized dumpling. You could use just one type of mushroom, but employing a variety will add more chew and texture (fresh shiitakes combined with creamy creminis make an excellent pairing). Prep a large batch and freeze for future meals (see Tip below).

Hetty Lui McKinnon · NYT Cooking

If fried rice and tteokbokki had a love child, it might taste a lot like this quick, perky rice cake stir-fry. Made in the style of fried rice, rice cakes bring a satisfying pillowy chew. Rice cakes come in several shapes — sliced flat ovals, longer cylindrical segments or even chewy, gnocchi-shaped pieces — and any of them will work for this recipe. A boon to any freezer, frozen mixed vegetables bring instant color and healthy heartiness. Designed as a meat-free alternative to oyster sauce (and sometimes labeled as vegetarian mushroom oyster sauce), vegetarian stir-fry sauce is a glossy brown sauce with a rich umami flavor that is available from Chinese or Asian grocery stores. It brings subtle savory-sweet notes and shines here. Bulk this recipe up by adding crumbled tofu or more veggies.

Hetty Lui McKinnon · NYT Cooking

Inspired by the timeless combination of chickpeas and short noodles in the classic Roman dish pasta e ceci, this lively leafy salad is just right for the warmer months. Keep things light with a generous ratio of chickpeas and greens to orzo, along with a tart, vivacious lemon dressing. No need to massage the kale; you can simply toss it into the dressing and let it soften while the orzo cooks. There’s Parmesan in the salad for saltiness, but vegans can use nutritional yeast instead. Cut down on your dishes by making the dressing in a mixing bowl that is large enough to fit the entire salad.

Hetty Lui McKinnon · NYT Cooking

This recipe is a great example of how to create a salad that feels like a main meal, as it builds layers of flavor and textural contrast via each element of the dish. Cauliflower and onions are liberally dusted with spices before roasting, capitalizing on the opportunity to inject warmth and complexity. (Remember this for future vegetable roasting!) The lentils are cooked with a garlic clove, which gently flavors them while they soften, gradually melting away into the legumes. Spinach adds freshness and crispness, but you could also substitute with peppery arugula or robust kale, tweaking to suit your taste. Tart and velvety Greek yogurt ties everything together, but adding some olive oil to it yields a creamy whipped texture and a richer flavor. This big and bold salad also keeps well for meal prepping and midweek lunches.

Hetty Lui McKinnon · NYT Cooking

This recipe takes a peak comfort dish—laksa noodle soup from Malaysia, Singapore and Indonesia—and transforms it into a satiating salad you’ll crave. Every bite of this spicy and fragrant salad brims with exciting textures, thanks to smooth noodles, pillowy tofu and crunchy bean sprouts. The star of this recipe is the ultrasimple dressing that only needs two ingredients to assert big, bold flavors: Packed with complex concentrated aromatics, red curry paste is combined with sweet and nutty coconut milk for a powerhouse dressing. Curry pastes vary greatly in saltiness and spice from brand to brand, so taste it and add more or less as needed. This is an adaptable salad that is suitable for eating all year round, as the vegetables are flexible: The broccoli can be swapped with green beans, snow or sugar snap peas, bok choy or other available options. For an even heartier salad, consider serving with a halved boiled egg.

Hetty Lui McKinnon · NYT Cooking

Bright with citrus and mint and sweetened with peas, the colorful dip ties all the ingredients together. Crisp sugar snap peas get a quick toss in the skillet to unlock their sweetness, while peas deliver tiny pops of juiciness. (Frozen peas work just fine, but use fresh if you have them.) Shelf-stable gnocchi are best here, developing a crunchy golden exterior in the skillet, with a center that stays pillowy and chewy. As the seasons change, the sugar snaps can be substituted with fresh tomatoes, smashed cucumbers, charred green beans or grilled eggplant or peppers. Watch Hetty Lui McKinnon make this recipe on Instagram.

Hetty Lui McKinnon · NYT Cooking

As the temperature thaws, asparagus becomes the vegetable workhorse that makes weeknight cooking easy yet exciting. In this simple yet visually arresting tart, the flowering spears are enlivened with a tangy sour-and-sweet glaze. Yuzu juice (available online or at Japanese and Asian grocery stores) brings a surprising acidity to the asparagus, with fruity, floral notes that pair harmoniously with the miso paste. Glazing the asparagus both before and after baking gets the spears crisp while keeping them moist. Feta delivers sharp saltiness, but there’s room to try other soft white cheeses: Ricotta will deliver creamier results, while goat cheese imparts a lovely tang. Puff pastry is easiest to work with when it is cold, so thaw in the fridge overnight and use it straight from the fridge. No yuzu juice? Simply substitute with another citrus, such as lemon or lime.