Recipes

Yotam Ottolenghi · NYT Cooking

A simple yet striking dish, this tomato salad manages to make peak-season tomatoes taste even more special. It’s all about bold contrasts: Sweet dates and caramelized cherry tomatoes meet the deep umami of fish sauce in a very quick skillet sauce, mingling to form a fragrant dressing that soaks into layers of thickly sliced fresh tomatoes, while fresh lime and basil bring balance and fragrance. The key is patience, as you’ve got to let the sauce cool before dressing the sliced tomatoes so their fresh texture isn’t disturbed, then wait a moment before eating so the flavors meld without losing their vibrancy.

Yotam Ottolenghi · NYT Cooking

Inspired by the legendary Zuni Café chicken salad, this version swaps poultry for crisp-skinned white fish, pairing it with a lively mix of textures and bold, sweet-sour flavors. Torn ciabatta croutons soak up a sherry vinegar dressing, punctuated by capers, pine nuts and raisins for sharpness, crunch and sweetness. Softened shallots and garlic add depth, while parsley keeps everything fresh. It’s a dish that feels both effortless and layered, a bright, satisfying lunch or a starter that’s sure to impress.

Yotam Ottolenghi · NYT Cooking

Parsnips roast beautifully, their edges caramelizing as they soften and sweeten in the heat. Here, they’re paired with a quick miso-lemon dressing that provides sharp notes, bolstered by crisp golden garlic and thyme warmed in oil. A final layer of arugula and Parmesan, peppery, salty and bright, continues the contrast. What starts as a simple sheet-pan roast vegetable gets lifted until complete; depending on its company, it becomes the perfect side dish, or even a warm stand-alone salad.

Yotam Ottolenghi · NYT Cooking

Creamy and crisp, rich yet bright, this vibrant, deeply savory oven-baked rice is all about contrast. The rice bakes slowly, absorbing the aromatic flavors of thyme, sweet onions and a citrusy pop of lemon, while a silky Tuscan kale purée brings an earthy depth. Just before serving, slices of halloumi are nestled on top, steaming until softened to give salty bursts. A scattering of crispy kale adds a final flourish. It’s an elegant dish, requiring little hands-on work but delivering layers of flavor.

Yotam Ottolenghi · NYT Cooking

There’s something undeniably celebratory about a dish wrapped in crisp, golden phyllo, especially when it gives way to golden, roasted cauliflower and a rich, creamy custard. These cheesy cauliflower nests make for an excellent vegetarian centerpiece, offering comfort and elegance in equal measure. The cauliflower, cut into six individual wedges, gets tucked into phyllo nests, then a gently spiced custard, fragrant with nutmeg and cloves, seeps into the crevices and binds everything together. Much of the work can be done ahead — the phyllo nests can be assembled and refrigerated the day before, ready to bake when needed, and so can the custard — which makes this dish a stress-free option for festive gatherings.

Yotam Ottolenghi · NYT Cooking

Crisp-edged and golden, these roasted potato and sunchoke bites are made for sharing; they’re part snack, part side and entirely addictive. The vegetables are roasted in stages on a sheet pan, allowing everything to caramelize and develop a rich flavor. While they cook, a dukkah-style spice mix is gently toasted on the stovetop, adding warmth, texture and a fragrant crunch to finish. Perfect for dipping or drizzling, a simple yogurt sauce adds coolness and acidity. It’s casual food, but with just enough flair to feel special.

Yotam Ottolenghi · NYT Cooking

This stovetop stew leans into softness and ease, with greens, chickpeas and tiny pasta simmered in a light, savory broth until everything is tender and “stoupy.” The base starts with onions, fennel seeds, crushed red pepper and oregano gently cooked down in olive oil for depth, before the main ingredients are added and left to quietly come together. Just before serving, a dollop of sour cream brings a welcome tang, and a separate oregano and golden garlic oil is poured over the top to finish. The resulting stew is layered but unfussy; the steps create something warm, mellow and spoonable, with a nostalgic feel that makes it easy to love from the first bite.

Yotam Ottolenghi · NYT Cooking

This quick, one-pot pasta delivers comfort with a twist. It starts with shrimp and flaked almonds fried in olive oil, infusing the base with their rich, savory flavor. The shrimp are then tossed with garlic, cilantro, smoked paprika and lime to create a zesty, crunchy topping. The oil left behind is used to build a tomato sauce that’s more soupy than thick, and it’s simmered with onion and fennel seed then blended until smooth. Angel hair pasta is cooked directly in the sauce, soaking up all that layered flavor. This recipe yields a dish that feels familiar — pasta with tomato sauce — but lands somewhere brighter, bolder and a little unexpected.

Yotam Ottolenghi · NYT Cooking

This is a smoky, punchy alternative to deviled eggs, but less dainty and more bold. Soft-boiled eggs are torn open by hand and topped with garlicky asparagus that's been quickly sautéed, then dressed with chipotle in adobo for a hit of heat and depth. A handful of fresh basil brings brightness, while the yolks stay rich and jammy. It’s simple to throw together, served warm or at room temperature, and lands somewhere between a salad and a snack plate.

Yotam Ottolenghi · NYT Cooking

Memorial Day weekend is the unofficial start of outdoor eating season, and a potato salad must be on the menu. This one has no potato. Chickpeas stand in instead — creamy and substantial, dressed in Greek yogurt, mayonnaise and whole-grain mustard. This salad delivers everything you want from a classic cookout side: the richness, the bulk, the familiar comfort of something cold and scoopable. What tips it somewhere new is the cucumber salsa spooned over the top: lemons, roasted until tender and just charred at the edges, intensify into something jammy and sour, then tossed with cucumber, sweet dill pickles, jalapeño and a good amount of fresh dill. The result is very good alongside whatever else is on the grill.

Yotam Ottolenghi · NYT Cooking

Nectarines are the unsung heroes of stone fruit season — sweeter than apricots, less fussed-over than peaches — and here, their sweetness works particularly well against the anise of the tarragon. A little heat is all they need: roasted, they turn jammy and release all their juices. The sweet dukkah — a mixture of pistachios, fennel seeds, tarragon and lime — is worth making more than you need; it's also good over yogurt or scattered over a fruit salad. Peaches work just as well if that's what you find first.

Korsha Wilson · NYT Cooking

The Atlanta chef Todd Richards says his mother made catfish on Fridays as part of her weekly rotation of dishes. She let the fish sit in cornmeal for about five minutes before frying, a technique that he said resulted in very crispy fish. He uses the same method in this recipe, adapted from his cookbook, “Soul: A Chef’s Culinary Evolution in 150 Recipes” (Oxmoor House, 2018). If you’re using boneless catfish, this dish can be served as a sandwich. Korsha Wilson

Korsha Wilson · NYT Cooking

Best enjoyed using local snapper, this bright dish represents the protein part of fish and fungi, a classic duo on dinner tables in the Virgin Islands. The fish is topped with plenty of thyme-laced, tomato-based Creole sauce and is typically served over a bed of fungi, the classic Virgin Islands side dish of buttery cooked cornmeal with sliced, boiled okra. Michael Anthony Watson and Judy Watson, husband-and-wife owners of Petite Pump Room in St. Thomas, traditionally use whole fried snapper for this recipe, but you can use fish fillets. For authenticity, serve them with plenty of hot sauce on the side for a little extra heat. Korsha Wilson

Korsha Wilson · NYT Cooking

A staple on dinner tables in the Virgin Islands, this filling, earthy side dish goes well with fish or any stewed protein. In St. Thomas, you can find it accompanying tender stewed snapper or butter-braised conch, acting as a sponge for luscious sauces. Here, chef Julius Jackson, author of “My Modern Caribbean Kitchen” (Page Street Publishing, 2018) and native Virgin Islander, offers a simple, traditional version. This dish isn’t an exact science; some people like it so thick it stands up on its own, while others prefer it thinner, with runny lines of butter. Find which way works best for you by tasting and tweaking as needed. Chilled leftover fungi can be cut into squares and pan-fried in a bit of oil until golden, making a great base for scrambled or poached eggs with bacon on the side. Korsha Wilson

Korsha Wilson · NYT Cooking

In an ode to her Black, Mexican and Haitian backgrounds, the chef Rahanna Bisseret Martinez created this recipe, which honors one of the Americas’s most important ingredients: corn. Corn grits cooked with unsweetened oat-milk cream act as a base for tender swiss chard leaves, pickled chard stems and mushrooms. Soaked then caramelized in a jalapeño sauce, the mushrooms create layers of varying textures along with the greens. This dish can be served on its own as a hearty one-plate vegan meal, or alongside a main dish or with a crisp and lightly dressed green salad. Korsha Wilson

Korsha Wilson · NYT Cooking

Ubiquitous on southern tables, cornbread is a versatile side dish that can be cut into pieces from a cast-iron skillet or, as done in this recipe, portioned as individual muffins. This recipe by Alexander Smalls, a chef, author, restaurateur and former opera singer, uses finely ground cornmeal and two types of milk to create a savory batter, which also gets a kick from coriander. Fresh corn kernels add texture to the dense quickbread. Serve warm alongside a spread of vegetables or a meat dish, with plenty of butter. Korsha Wilson

Korsha Wilson · NYT Cooking

Pilipili, chiles in Swahili, infuse oil along with aromatics like herbs and onion to create a spicy condiment. Similar to hot sauce, these chile oils, found in Africa and across the African diaspora, provide a kick when drizzled on a dish. This version from the chef and author Bryant Terry uses fresh, small bird’s eye or Thai chiles for their vibrant taste and their availability in most supermarkets. Smoked paprika adds a bit of depth and helps to make the oil fire-engine red. Korsha Wilson

Korsha Wilson · NYT Cooking

Native to North Africa and the Middle East, dates were planted in the Coachella Valley in the late 1890s and are now a California crop, with the state growing 90 percent of America’s dates, particularly the medjool variety. “The intense sweetness of dates makes them a great substitute for honey or sugar,” writes Tanya Holland, the chef and author of “Tanya Holland’s California Soul: Recipes From a Culinary Journey West” (Ten Speed Press, 2022). Her date bars from this cookbook feature a gorgeous strip of the beautiful fruit and make a great caky snack to serve alongside coffee or tea. Korsha Wilson

Korsha Wilson · NYT Cooking

With its luscious mouthfeel and round flavor, the sweet potato is a quintessential soul food ingredient. In this recipe, from “Tanya Holland’s California Soul: Recipes From a Culinary Journey West” (Ten Speed Press, 2022), Ms. Holland uses the vegetable’s texture and flavor as background notes in these buttery pull-apart rolls. While you can make the dough easily using a stand mixer, you can also do it by hand with a whisk, achieving the same finished product. Serve the rolls with room temperature butter for spreading, or alongside a soup, for soaking up broth. Korsha Wilson

Korsha Wilson · NYT Cooking

The chef Tanya Holland’s mother grew up in Shreveport, La., and made a version of gumbo that features lots of hearty greens, so Ms. Holland came up with this version for her newest cookbook, “Tanya Holland’s California Soul: Recipes From a Culinary Journey West” (Ten Speed Press, 2022). It’s a blend of her mother’s recipe and a bit of inspiration from the famous Creole chef Leah Chase. Here, the sauce is a vibrant green thanks to a purée of spinach and kale, giving it an earthy lightness and California flavor that perfectly complements fresh seafood. If you can’t find Dungeness crab, use blue crab or Jonah crab in its place. Korsha Wilson

Korsha Wilson · NYT Cooking

This stunning vegetable dish from the chef Gregory Gourdet of Kann in Portland, Ore., applies his interpretation of Jamaica’s enduring smoky and earthy jerk seasoning to the creamy texture of roasted cauliflower. A little sugar in his jerk glaze brings out the spices’ complexity and helps the cauliflower brown. At Kann, the cauliflower is served with a coconut sour cream which tempers the spicy heat of the Scotch bonnet chile and offers a cool contrast to the cauliflower. This works great as a side dish or as a main course served alongside a salad. Korsha Wilson

Korsha Wilson · NYT Cooking

Originating in the Lowcountry of South Carolina, deviled crab is a cousin to crab cakes, making use of the stringier bits mixed with spices, mayonnaise and egg to create a filling appetizer or entree. This recipe is from Andrew Carmines, the second-generation owner of Hudson’s Seafood House on the Docks, Hilton Head Island’s perpetually busy seafood restaurant specializing in local fare including the prized blue crab. These relatively small crabs (ranging from about 5 to 7 inches wide) are native to the Atlantic Coast and are typically in season from around April to November. You can ask your local fishmonger to order them for you when they're in season. Traditionally served stuffed into a blue crab back, it’s not uncommon to see faux-crab backs made of aluminum foil or crab-shaped tins. Whether it’s baked in tin, foil or crab, it’s an impressive dish that pairs well with rice or salad and a sunny seaside day. Korsha Wilson

Korsha Wilson · NYT Cooking

Aushak and mantoo (or mantu), dumplings found in Afghan cuisine, are often filled with soft cooked leeks and onion or ground beef, but this shrimp-filled iteration is the product of the chef Shamim Popal’s journey from Afghanistan to the United Arab Emirates and, eventually, Washington, D.C. After opening a French creperie in 2003, Mrs. Popal decided to share dishes inspired by her upbringing in Afghanistan at Lapis, a restaurant in the city’s Adams Morgan neighborhood. A filling, yet light appetizer, these are meant to be prepared by and for a group, which makes light work and speaks to Mrs. Popal’s own memories of making aushak in Kabul with family. Korsha Wilson

Korsha Wilson · NYT Cooking

Black-eyed peas are a common sight in West African cooking, stewed long until tender or turned into fritters like àkàrà. They’re also a staple ingredient in the American South, where they’re commonly eaten on New Year’s Day as a symbol of good luck for the year to come. The chef Isaiah Screetch’s saladu nebbe, based on the Senegalese dish of the same name, highlights the nuttiness of the beans in a fresh salad that has a bit of spice thanks to serrano chiles. Studded with juicy tomatoes, cucumbers and red bell pepper, the recipe calls for letting the salad meld its flavors together in a lime dressing for two hours, but it can also sit overnight, making it the perfect side dish for a barbecue or cookout. Korsha Wilson