Oh, the beauty of a modular dinner: a meal you can put out on the table in several bowls — a base plus toppings — and let everyone assemble to their liking. This kind of food is easy to make, fun to eat and particularly useful for big groups and families, with their divergent, all-ages tastes. Baked potatoes, noodle bowls, black beans and rice (top with bacon, fried eggs, avocado), all great.
Tacos reign supreme in this do-it-yourself world, and we have a new recipe for easy chicken tacos; simply set them out and let people have at them. Just keep those soft tortillas warm, please! (After heating them on the stove, I wrap them in a dish towel; dampening the dish towel first works well.)
1. Easy Chicken Tacos
Tender chicken tacos using boneless, skinless thighs make a flavorful weeknight meal that, if you warm up your tortillas while the chicken cooks, will be ready in about half an hour. After browning the chicken, add water to release the browned bits from the bottom of the pan, then chop the meat into bite-sized pieces. Return the chicken to the pan, letting it simmer in the rich gravy that forms, then serve directly from the pan for easier cleanup. The marinade works with any vinegar-based hot sauce, which you can also offer as a topping. Serve taqueria-style with minced onion, cilantro, lime wedges and hot sauce, or if you have more time, add guacamole, salsa verde or pico de gallo to your spread. For a heartier meal, serve alongside rice or beans, or both.
By Kristina Felix
Yield: 8 tacos
Total time: 30 minutes
INGREDIENTS
4 boneless, skinless chicken thighs, about 1 1/2 pounds
3 garlic cloves, grated
1 lime, juiced, plus lime wedges for serving
1 tablespoon vinegar-based hot sauce (such as Crystal, Tabasco or Louisiana brands), plus more if desired for serving
1 teaspoon onion powder
4 tablespoons vegetable or avocado oil, divided
Salt and black pepper
8 corn or flour tortillas, warmed
Minced onion and cilantro, for serving
Guacamole, salsa verde, pico de gallo or pickled vegetables, for serving (optional)
DIRECTIONS
1. Mix the chicken, garlic, lime juice, hot sauce, onion powder, 2 tablespoons oil, 1 teaspoon salt and 1/2 teaspoon cracked black pepper in a bowl and toss to combine, making sure the chicken is thoroughly coated in the mixture.
2. Heat remaining 2 tablespoons oil in a 12-inch cast-iron skillet or other large heavy-bottomed pan over medium-high. Add chicken in a single layer and cook until browned and edges begin to crisp, 6 to 8 minutes per side. Using tongs or a fork, move the chicken from the pan to a cutting board. Adjust heat to medium-low, carefully add 1/2 cup water and scrape up the browned bits with a wooden spoon or spatula. Keep the skillet over medium-low while you proceed with the next step.
3. Cut the chicken into bite-sized pieces and return to the skillet. Toss to coat in the pan sauce and cook, stirring frequently, for 3 more minutes; turn off heat. Serve straight from the skillet with warm tortillas, onions and cilantro and your choice of additional toppings.
2. Peppery Beef and Shishito Stir-Fry
Peppery beef and shishito stir-fry. This new recipe from Zainab Shah is electrified by two kinds of pepper: green shishito peppers and coarsely ground black pepper. Food styled by Barrett Washburne. (Ryan Liebe/The New York Times)
This stir-fry is doubly peppery, thanks to a combination of shishito peppers and plenty of coarsely ground black pepper. Though most of the shishitos are mild, the occasional one packs a punch, adding a delightful unpredictability to any meal. The peppers are fried on high heat until they blister, bringing smoky depth and texture. Soy sauce and toasted sesame oil make a fine (and quick!) marinade for steak strips that are seared in the same wok. Ginger and garlic enhance an umami-rich sauce that makes the steak and peppers shine. Serve with white rice for a formidable weeknight meal in under 30 minutes.
By Zainab Shah
Yield: 4 servings
Total time: 25 minutes
INGREDIENTS
2 tablespoons plus 2 teaspoons cornstarch
1/4 cup plus 4 teaspoons low-sodium soy sauce
1 tablespoon toasted sesame oil
1 pound sirloin or other steak, sliced into 1-inch-wide strips
2 tablespoons vegetable or other neutral oil, plus more as needed
12 to 14 shishito peppers (about 4 ounces), stems removed
1 tablespoon garlic paste or freshly grated garlic
1 tablespoon ginger paste or freshly grated ginger
2 teaspoons coarsely ground black pepper, plus more for serving if desired
Salt
2 tablespoons rice vinegar
White rice, for serving
DIRECTIONS
1. In a medium bowl, mix 2 tablespoons of the cornstarch, 4 teaspoons of the soy sauce and all the sesame oil until smooth. Add the steak strips and mix until thoroughly coated.
2. In a separate small bowl or measuring cup, stir the remaining 2 teaspoons cornstarch into 1/3 cup cool water; set aside.
3. In a 10-inch wok or wide pot, heat the vegetable oil on high until hot, 30 seconds to 1 minute. Add the shishito peppers and cook, stirring, until they start to blister. Transfer peppers to a plate and set aside.
4. Working in batches and adding more oil if necessary between batches, add the steak strips to the wok in a single layer and cook, undisturbed, until the strips start to develop a char, about 1 minute per side. Transfer to the plate with the peppers.
5. Add the garlic and ginger to the wok and adjust heat to medium. Cook for 30 seconds, until the smell of raw garlic and ginger dissipates. Add the black pepper and season with about 1/2 teaspoon salt. Return the steak and peppers to the wok.
6. Stir in the vinegar and remaining 1/4 cup soy sauce, then the cornstarch mixture, and continue to cook, stirring constantly, until the sauce looks shiny and sticks to the back of a spoon. Taste the dish and season with more salt and pepper, if you like. Serve with rice.
3. Cheesy Baked Gnocchi With Spicy Tomato Sauce
Cheesy baked gnocchi with spicy tomato sauce. You can customize this saucy, molten dinner from Yossy Arefi. Food styled by Yossy Arefi. (Linda Xiao/The New York Times)
A stellar weeknight meal starter, shelf-stable or refrigerated gnocchi is combined with a zippy tomato sauce to make this deeply comforting one-pot meal. Stir in as much crushed red pepper as your family and friends can handle, then top the whole thing with a blanket of melty mozzarella, umami-packed Parmesan and bright basil. If you keep Calabrian chile paste on hand, it makes a great substitute for the crushed red pepper, as does harissa.
By Yossy Arefi
Yield: 4 to 6 servings
Total time: 45 minutes
INGREDIENTS
2 (28-ounce) cans whole peeled tomatoes
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed red pepper, or more to taste
Salt
2 (16- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
2 cups/8 ounces shredded low-moisture mozzarella
1/2 cup finely grated Parmesan
1/4 cup torn basil leaves
DIRECTIONS
1. Use kitchen shears to cut the tomatoes in each can into small pieces, or crush them with your hands.
2. Heat a large (12-inch), high-sided, oven-safe skillet over medium. Add the butter and olive oil. Swirl the pan until the butter melts, then add the garlic and crushed red pepper. Cook for about 30 seconds, stirring constantly, until sizzling and fragrant, taking care to not let the garlic brown.
3. Add the tomatoes and their juices to the skillet. Bring to a simmer and cook for about 15 minutes, stirring occasionally, until the sauce reduces and thickens slightly. Taste, then season with salt and more red pepper if desired. While the sauce is simmering, heat the broiler.
4. Stir the gnocchi into the simmering tomato sauce and cook for 3 minutes. Sprinkle mozzarella evenly over the top, then slide the pan under the broiler to melt and brown the cheese slightly, 2 to 5 minutes more. Keep a close eye on the pan, as all broilers vary.
5. Let the gnocchi cool in the pan for 10 minutes, then top with Parmesan and basil to serve.
4. Broiled Salmon With Chile, Orange and Mint
Broiled salmon with chile, orange and mint. Fresh mint and orange zest make this utterly simple Colu Henry recipe come to life. (Linda Xiao/The New York Times)
A butter-flavored sauce with vibrant citrus and herbs brings an easy elegance to your weeknight salmon. Red-pepper flakes give off a subtle heat — feel free to add more if you like — while orange zest and fresh mint cut the richness of this superbly fatty fish. A crisp green salad or sautéed asparagus would work well alongside, as would a glass of rosé.
By Colu Henry
Yield: 4 servings
Total time: 15 minutes
INGREDIENTS
4 tablespoons unsalted butter
1/2 teaspoon red-pepper flakes
1 1/2 teaspoons orange zest
3 tablespoons finely chopped mint
Kosher salt and black pepper
4 (5- to 6-ounce) salmon fillets
Flaky salt, for serving (optional)
DIRECTIONS
1. Turn on the broiler and position the oven rack to sit about 6 inches below it.
2. In a small saucepan, melt butter over medium-low heat. Add red-pepper flakes, and cook for about 1 minute. Remove butter from heat, and stir in orange zest and 2 tablespoons mint. Set aside.
3. Season salmon well with salt and pepper and place skin-side down on a rimmed baking sheet lined with foil. Spoon butter mixture evenly over the top of each fillet.
4. Broil salmon for 4 to 6 minutes until the skin becomes opaque and the fish appears flaky. It should be medium-rare in the thickest part of the fillet. If you prefer your salmon a bit more cooked, leave it in for another minute or so, moving it to a lower rack if the tops get too dark. Serve, and scatter with remaining mint. Season with flaky salt, if desired.
5. Eggplant Adobo
Eggplant adobo. Both tangy and silky (from a touch of coconut milk), this one-pot vegetarian riff on chicken adobo comes from Kay Chun. Food styled by Samantha Seneviratne. (Julia Gartland/The New York Times)
This superpunchy, one-skillet vegetarian meal is inspired by chicken adobo, a beloved Filipino dish. Here, eggplant cooks in rich, tangy adobo sauce — a blend of soy sauce, vinegar, garlic, black pepper and bay leaf — absorbing the savory flavors as it simmers. Coconut milk is added in some versions of adobo, creating a rich, silky texture to balance out the sauce’s tart notes. This recipe includes a shower of fragrant basil, which brings a fresh hit that lifts the dish. (Thinly sliced scallions would also be great.) Serve the eggplant over rice to catch all of its flavorful drippings.
By Kay Chun
Yield: 4 servings
Total time: 40 minutes
INGREDIENTS
5 tablespoons neutral oil, such as canola or safflower
1 1/2 pounds eggplant (preferably small Italian eggplant), cut into 1-inch cubes (about 8 cups)
Kosher salt and pepper
1/4 cup low-sodium soy sauce
1/4 cup unsweetened coconut milk
2 tablespoons distilled white vinegar
1 tablespoon turbinado or light brown sugar
1/2 white onion, thinly sliced
3 garlic cloves, minced
1 fresh or dried bay leaf
1/4 cup chopped basil, plus additional small leaves for garnish
Steamed jasmine rice, for serving
DIRECTIONS
1. In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden, 5 minutes. Transfer to a plate and repeat with 2 tablespoons of the oil and the remaining eggplant.
2. Meanwhile, in a small bowl, combine soy sauce, coconut milk, vinegar, sugar, 1/2 teaspoon pepper and 2 tablespoons of water; mix well.
3. Add the remaining 1 tablespoon oil and the onion to the skillet and cook, stirring occasionally, until lightly golden, 3 minutes. Add garlic and stir until fragrant, 1 minute.
4. Add the browned eggplant, soy sauce mixture and bay leaf and toss to evenly coat. Cover, reduce heat to low and cook, stirring every 5 minutes, until the eggplant is tender but still has structure, about 10 minutes. Uncover and cook over medium heat, stirring occasionally, until the sauce thickens and nicely coats the eggplant, about 2 minutes longer. Season with salt and pepper and stir in the chopped basil.
5. Divide the eggplant mixture over rice among bowls. Garnish with basil leaves and serve warm.
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