The library

2 tbsp vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
2 large sweet potatoes, peeled and cubed

+5

betterhomebase.com

Sweet Potato and Chickpea Curry

35 min13 ingredients4 servings

1 (28 oz / 800 g) can whole peeled tomatoes
1/3 cup / 80 ml extra-virgin olive oil
1½ teaspoons kosher salt, plus more to taste
3 garlic cloves, smashed
1 teaspoon dried oregano
10 fresh basil leaves, plus more for serving (optional)
1 (2 lb / 900 g) eggplant, sliced into ½-inch rounds then ½-inch sticks
1/2 cup / 120 ml extra-virgin olive oil (for frying eggplant)

+3

themodernproper.com

Pasta Alla Norma (Sicilian Eggplant Pasta)

1 hr 15 min11 ingredientsServes 6

1/2 cup / 115 g salted butter, softened
1/4 cup / 50 g white sugar
3/4 cup / 165 g brown sugar, lightly packed
1/4 cup / 60 ml water, room temperature
2 teaspoons vanilla extract
1 3/4 cup / 220 g all-purpose flour, spooned and leveled
3/4 teaspoon baking soda
1/4 teaspoon baking powder

+2

bakedabundance.com

Eggless Chocolate Chip Cookies

50 min + chilling10 ingredientsMakes 12 cookies

½ cup / 80 g cornmeal
1 ½ cups / 192 g all-purpose flour
3 tablespoons / 45 g sugar
1 ½ teaspoons / 6 g baking powder
1 ½ teaspoons / 9 g baking soda
1 ¼ teaspoons kosher salt
2 ½ cups / 600 ml buttermilk
2 large eggs

+3

cooking.nytimes.com

Cornmeal-Blueberry Pancakes

30 min11 ingredients4 servings

1 tablespoon / 15 ml extra-virgin olive oil (for first gnocchi batch)
1 (12- to 18-ounce / 340–510 g) package shelf-stable or refrigerated potato gnocchi (first batch)
1 tablespoon / 15 ml extra-virgin olive oil (for second gnocchi batch)
1 (12- to 18-ounce / 340–510 g) package shelf-stable or refrigerated potato gnocchi (second batch)
¼ cup / 55 g unsalted butter
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes, plus more for serving
2 pints / 600 g small tomatoes (cherry, grape or Sungold)

+2

cooking.nytimes.com

Crispy Gnocchi With Burst Tomatoes and Mozzarella

20 min10 ingredients4 servings

1 1/4 lb / 570 g boneless, skinless chicken thighs (4 to 5 thighs)
1 tsp coarse kosher salt
Freshly ground black pepper
1/4 cup / 60 ml extra-virgin olive oil
5 garlic cloves, smashed and peeled
5 anchovy fillets
2 tbsp drained capers, patted dry
1 large pinch chile flakes

+4

cooking.nytimes.com

Garlicky Chicken With Lemon-Anchovy Sauce

35 min12 ingredients4 servings

2 cups / 480 ml full-fat or low-fat Greek yogurt
2 mini cucumbers (about ½ pound / 225 g), grated
3 tablespoons finely chopped mint, plus mint leaves for serving
1 large garlic clove, finely grated
1 pound / 450 g ground beef (preferably 80 percent lean) or ground lamb
1 small yellow onion, grated
½ teaspoon ground turmeric
1 teaspoon kosher salt (such as Diamond Crystal)

+5

cooking.nytimes.com

Smashed Beef Kebab With Cucumber Yogurt

25 min13 ingredients4 servings

2 to 3 medium tomatoes (1 to 1½ pounds / 450–680 g), cut into ¼-inch pieces
¼ cup / 60 ml finely chopped red onion
¼ cup / 15 g finely chopped fresh cilantro
3 jalapeño peppers, finely chopped
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
Salt, to taste
15 oz / 425 g can black beans, lightly drained

+8

fromvalerieskitchen.com

Chipotle Burrito Bowl (Copycat Recipe)

16 ingredientsServes 4

6 Persian or other thin-skinned small cucumbers
½ teaspoon fine sea salt
¼ cup / 60 ml unseasoned rice vinegar, or to taste
1 tablespoon sesame oil (untoasted or toasted)
2 teaspoons soy sauce
1 teaspoon honey (optional)
1 pound / 450 g coarsely shredded cooked chicken, about 2½ cups
2 tablespoons chopped fresh cilantro

+2

cooking.nytimes.com

Smashed Cucumber and Chicken Salad

20 min + chilling10 ingredients2 to 4 servings

1 pound / 450 g Taiwanese flathead or Napa cabbage (about ½ cabbage), cut into rough 1¼-inch squares
3 tablespoons kosher salt (such as Diamond Crystal), divided
2 medium garlic cloves, finely grated into a paste
2 tablespoons toasted sesame oil
⅛ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon untoasted sesame seeds

cooking.nytimes.com

Yamitsuki (Addictive Cabbage)

25 min7 ingredients4 to 6 servings

2 tablespoons olive oil
1 large yellow onion, chopped
1 large jalapeño pepper, seeds and ribs removed, finely chopped
2 tablespoons minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon sweet paprika or chili powder
Pinch of cayenne pepper, to taste

+9

cooking.nytimes.com

White Chicken Chili

50 min17 ingredients4 to 6 servings

5 oz / 145 g fresh or frozen strawberries, hulled
⅓ cup / 75 g packed light brown sugar (for berries)
½ cup / 115 g unsalted butter, melted
⅓ cup / 75 g packed light brown sugar (for batter)
½ cup / 120 ml whole milk, at room temperature
½ teaspoon kosher salt
1 cup / 130 g all-purpose flour
1 teaspoon baking powder

+1

cooking.nytimes.com

Strawberry Spoon Cake

35 min9 ingredients4 servings

2 tablespoons / 30 ml olive oil (for sautéing)
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 tablespoon minced garlic
Salt and ground black pepper
2 cups / 480 ml cooked or canned cannellini beans
1 15-ounce / 425 g can whole peeled tomatoes

+8

cooking.nytimes.com

Ribollita

50 min16 ingredients4 servings

200 g / 7 oz spaghetti (or other thin long pasta)
1 tbsp cooking salt (for cooking pasta)
285 g / 10 oz canned tuna in oil (drained, oil reserved)
2 cloves garlic (finely minced)
2 anchovy fillets (minced)
1/2 tsp chilli flakes / red pepper flakes (can skip)
2 tsp baby capers (or finely chopped pickles)
1 tbsp parsley (finely chopped, ok to skip)

+4

recipetineats.com

The most amazing canned tuna pasta!

20 min12 ingredientsServes 2

1 cup / 240 ml tomato-based barbecue sauce
1 to 2 chipotle chiles in adobo
2 tablespoons adobo sauce
2 tablespoons Worcestershire or soy sauce
1½ teaspoons onion powder
1½ to 2 pounds / 680 to 900 g boneless, skinless chicken thighs
1½ to 2 pounds / 680 to 900 g boneless, skinless chicken breasts
Salt and black pepper to taste

+1

cooking.nytimes.com

Slow-Cooker BBQ Pulled Chicken

3 to 5 hrs9 ingredients8 servings

1½ lb / 680 g boneless, skinless chicken thighs (about 6)
1 large egg yolk
3 tablespoons mayonnaise
¼ cup / 60 ml mayonnaise
1 tablespoon Dijon mustard
¼ cup / 60 ml Dijon mustard
1½ teaspoons Diamond Crystal kosher salt (or ¾ teaspoon Morton), plus more
Freshly ground black pepper

+5

bonappetit.com

Magic Crispy Chicken

45 min13 ingredients4 servings

1–1 1/2 cups / 150–225 g frozen riced cauliflower
1 apple of choice, diced
1/4 cup / 60 ml milk of choice
dash pink salt
1/2 tsp pumpkin pie spice
dash allspice
dash ginger
1 serving vanilla, salted caramel, or peanut butter protein powder

+5

thepeachiespoon.com

Warm Apple Protein Bowl

13 ingredients1

3 1/4 cups / 390 g all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup / 227 g unsalted butter, softened to room temperature
2 cups / 400 g granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs, room temperature
1 large egg white, room temperature

+8

freshaprilflours.com

Fresh Strawberry Cake Recipe (No Gelatin)

1 hr 4 min16 ingredients12 servings

250 g ramen noodles
1 tbsp / 15 ml neutral oil (for the noodles)
¼ cup / 60 ml neutral oil (for the sauce)
3 garlic cloves, peeled and finely minced
1½ cm × 2 cm piece fresh ginger, peeled and finely grated
400 g tin finely chopped tomatoes
¼ cup / 60 ml water (from tin)
1 tsp fine sea salt (for the sauce)

+11

theguardian.com

Cold tomato and tahini noodles with peanut, coriander and lime

30 min19 ingredientsServes 4

12 tablespoons / 170 g salted butter, cubed, softened, plus more for greasing
1 cup / 200 g sugar (for batter)
1 pound / 454 g whole-milk ricotta, drained
4 large eggs
1 teaspoon almond extract
Grated zest of 2 lemons
¼ cup / 60 ml lemon juice
1 ½ cups / 192 g all-purpose flour

+3

cooking.nytimes.com

Lemon Ricotta Cake

1 hr 15 min11 ingredients10 to 12 servings

3 aubergines (1 kg), each cut lengthways into eighths
Fine sea salt
1 tbsp cornflour
4 tbsp doubanjiang
2 tbsp light soy sauce
2 tbsp rice vinegar
0.5 tbsp dark brown sugar
300 ml / 10 fl oz water (for sauce)

+7

theguardian.com

Sichuan-style braised aubergines with tofu

50 min15 ingredientsServes 4

2 small-med tomatoes, grated (skin discarded)
1 1/2 cup / 360 ml cold water
1/2 tsp dashi powder
2 1/2 Tbsp soy sauce
2 Tbsp mirin
1/2 tsp kosher salt
2 servings somen noodles, cooked and chilled
10 shiso leaves, stems removed, chiffonaded

+2

cabagges.world

Tomato Shiso Cold Somen

10 ingredientsServes 2

3 tablespoons all-purpose flour
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ lb / 680 g boneless skinless chicken breasts, pounded ¼ in / 6 mm thick
1 tablespoon olive oil
2 tablespoons unsalted butter (for searing)
1 tablespoon unsalted butter (for mushrooms)
8 oz / 225 g pre-sliced bella or button mushrooms

+9

onceuponachef.com

Chicken Marsala

35 min17 ingredientsServes 4

3 (8-oz / 240 g) containers frozen whipped topping, thawed
2 (14-oz / 400 g) cans sweetened condensed milk
1 (12-oz / 355 ml) can frozen lemonade concentrate
2 (6-oz / 170 g) or 9-inch deep dish prepared graham cracker crusts

southernbite.com

Lemonade Pie

3 hrs + (mostly chilling)4 ingredientsMakes 2 pies (8 servings each)