greek-style braised dandelion greens

This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.

Thin apple slices layered in a light batter and baked in a loaf pan.

This perfect vinaigrette recipe comes from Via Carota, the charming West Village restaurant run by Jody Williams and Rita Sodi. Since I first wrote about this recipe, it’s become indispensable not only for me but also for my entire Culinary Brain Trust, who now simply call it House Dressing. This version comes from my book, “Good Things” (Random House, 2025). The warm water in this recipe might surprise you. “We add warm water to make it more palatable,” Ms. Williams said. “Pure vinegar is just too strong — it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!” Drizzle this liberally over everything: boiled asparagus, farro salad, steak, fish or roast chicken. And if you don’t have both types of mustard on hand, just use twice as much of whichever you do have.

This absurdly easy recipe came to The Times from Colin Alevras, then the chef at the Tasting Room in New York, which, until it closed in 2008, offered Rice Krispies treats every day, and made more for Halloween. Browning the butter elevates these plebeian snacks into something more toothsome, and it adds just an extra couple of minutes to the process. They’re so good. (The original recipe called for one bag of marshmallows, but after retesting, we've updated it to call for two bags. This should yield a chewier, gooier treat.) Julia Moskin

Delicious flavorful roasted fennel and potatoes in bechamel sauce

This Lemon Bundt Cake is ultra moist, tender, buttery, full of fresh lemon flavor and so easy to make. Topped with a simple lemon glaze. It's the perfect show stopping cake for any occasion!

The idea of haggis can be a bit offputting for some, but the actual taste can still be one you enjoy. This simplified version uses easier-to-find and more 'palatable' ingredients that will please purists and newcomers alike.

A recipe from the Pantry, Fall Farmers Market, taught by Laura Pyles.

A recipe from the Pantry, Fall Farmers Market, taught by Laura Pyles. Yields one 10-inch bundt cake.

This super easy method for grilling fish is pretty foolproof, and you can use any fresh fish that's available to you in your area. It's almost 90 degrees today, which means I'm grilling tonight. In fact I use my outdoor grill just about every night in the summer to make quick, easy, healthy dinners.

Making your own dog food can be a culinary experience as well as a great way to connect with and provide for your pup! You can supplement with your favorite kibble and of course treats. Visit www.balance.io to curate your pets favorite recipe with more ingredients and added nutritional values.

These Korean marinated eggs are worthy of obsession. Time sitting in a tangy and salty mix of chiles, soy, mirin, and vinegar delivers a big dose of umami.

from Marie

The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to ¾ cup. We give both options below. Here are five ways to adapt the torte.

For when it's still wet and cold in spring.

A favorite in my house growing up!

Hearty salad

Delicious savory pie

The first time I made this my Scottish grandmother was visiting Houston for New Years and she said she hadn’t had fish pie since her mother died when she was 20.

RECIPE VIDEO above. Beef Rendang is a Malaysian curry and is an extravagantly rich dish that is easy to prepare but takes time and patience to slow cook. Unlike many curries, this is a "dry" curry which means the beef is not swimming in sauce. Though you may think that the sauce is often the best part of a curry, the beef is "fall apart at a touch" tender and covered in a thick, saucy curry which then mixes through the rice so it is not in the least bit "dry"! This can be made in a slow cooker (see notes) but I recommend making this on the stove for best results.

This salty-sweet grain salad is filled with bits of caramelized roasted fennel and briny olives, and is bolstered by orange, red-pepper flakes and herbs. It’s substantial enough to be a light meatless dinner on its own, or it can be served as a hearty side with simply roasted or sautéed chicken or fish. It holds up well, and any leftovers will be a boon to future lunches. The feta topping is optional and adds a creamy tanginess, but the mix of roasted vegetables and grains is just as good without it.

This weeknight wonder is for those who delight in turning a modest can of beans into a spectacular dinner. Inspired by the flavors of red pesto, this recipe calls for simmering cannellini beans with staple ingredients like onion, garlic, crushed red pepper, tomato paste and heavy cream, as well as sun-dried tomatoes and salty Pecorino, until the results taste complex and rich. Top the beans with a lemony arugula salad that is peppered with fried bread crumbs for a dish that is crunchy, chewy, crispy and creamy in every bite. 

Alison Roman dilly bean stew with cabbage and frizzled onions

High protein, high fiber meal for a quick and delicious lunch.

This flowerless mind blowing good cake fluffs up like a fancy soufflé and then slowly comes down into a warm delicious, not overly sweet chocolate dream. Many times I can skip the whipped cream – it’s that good.

Thai-Inspired Coconut Cod with scallions, cilantro, and lime. Serve this simple skillet meal over white rice for a vibrant dinner in 30 minutes.

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.

Creamy vegetable curry is a delicious, healthy and warming dinner recipe served with rice. Simple comfort food at its finest.

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.

Fluffy, fruity pancakes for breakfast

My friend Signe “the pancake queen” Marie’s recipe for crêpe style pancakes 🥞

Fresh and herby potato salad - perfect for a bbq! Make this a few hours ahead or up to two days prior.

Pasta with Salmon and Peas