New york times recipes dinners

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Crisp Gnocchi With Sausage and Peas Recipe - Whisk Crisp Gnocchi, Gnocchi With Sausage, Grilled Cabbage, Seared Fish, Spring Pasta, Skillet Dinners, Sweet Italian Sausage, Pea Recipes, Gnocchi Recipes

This quick skillet dinner combines crisp gnocchi and brawny sausage with sweet pops of peas and herbs. It tastes like spring, but it can be prepared perennially — and without any chopping or waiting for water to boil. (That’s right, you don’t need to boil the gnocchi before searing.) Draped in a combination of mustard and melted Parmesan, the dish is creamy, with a salty bite like cacio e pepe. However, if plush Alfredo is what you’re craving, you could add a splash of heavy cream along with…

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Creamy Chicken Stew, Chicken Stew Recipe, Artichoke Soup, Spinach Artichoke Chicken, Stew Chicken Recipe, Artichoke Chicken, Artichoke Recipes, Creamy Spinach, Nyt Cooking

This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.

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Simple Marinade, Marinating Chicken Breast, Fresh Pineapple, Pineapple Salsa, Dark Meat, Nyt Cooking, Most Popular Recipes, White Meat, Seitan

Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts. In this simple marinade, grated pineapple completely alters the texture of the breast meat, resulting in something that’s akin to luscious dark meat. Briefly marinating here is important: Leave it too long and the chicken will fall apart during cooking, becoming shreddy and a little gluey. Fifteen minutes is the sweet spot. The accompanying pineapple…

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