By Mia Leimkuhler, The New York Times
Itap the last day of the year — congrats, everyone — and, naturally, I’m thinking about what and how I want to eat in 2025. Nothing drastic: less “don’t eat this” and “stop doing that,” and more “lean into this” and “try some of that.”
Below are five weeknight-friendly recipes I’ve bookmarked for five personal cooking goals; maybe what I’ve outlined for myself rings true for you, too?
1. Chicken Breasts With Lemon
Why don’t I: Give chicken breasts a chance.
By Pierre Franey
In this recipe, which Pierre Franey brought to The New York Times in 1992 in one of his 60-Minute Gourmet columns, 2 teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
Yield: 4 servings
Total time: 25 minutes
Ingredients
- 1/2 cup flour for dredging
- Salt and freshly ground pepper to taste
- 4 skinless boneless chicken breasts, about 6 ounces each
- 2 tablespoons olive oil
- 4 sprigs fresh thyme or 1 teaspoon dried
- 2 tablespoons finely chopped shallots
- 2 teaspoons finely chopped garlic
- 2 teaspoons grated lemon zest
- 3 tablespoons lemon juice
- 1/2 cup chicken broth, fresh or canned
- 2 tablespoons butter
Preparation
1. Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
2. Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
3. Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
4. Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
5. Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
2. Sticky, Spicy Tempeh
Why don’t I: Explore more plant-based proteins.
By Ali Slagle
Crispy tempeh glazed in a spicy-and-sweet soy sauce can anchor many a dinner, whether served over rice and vegetables, rice noodles, lettuce wraps or soup. Tempeh is a fermented vegan protein with a nutty flavor and firm texture that can stand up to assertive seasonings. That could be the fresh sambal in tempe penyet, a famous street food in Indonesia, where tempeh was first made — or this easily memorizable ratio of 2 parts soy sauce to 1 part each rice vinegar, brown sugar and chile sauce. Crumbling the tempeh into small, irregular pieces so that it resembles ground meat creates a variety of textures in each bite. To make it a complete meal, stir in spinach, peas or another quick-cooking vegetable with the sauce — or accompany with crispy raw vegetables like thinly sliced cucumbers or radishes on top of rice.
Yield: 4 servings
Total time: 20 minutes
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons dark brown sugar
- 1 to 2 tablespoons chile sauce, such as sambal oelek or Sriracha
- 3 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed
- 2 (8-ounce) packages tempeh, crumbled into pieces no larger than 1/2 inch
- Salt
Preparation
1. In a liquid measuring cup or small bowl, stir together the soy sauce, vinegar, sugar and chile sauce until the sugar dissolves.
2. In a large skillet, heat the oil over medium-high. Add the tempeh, season lightly with salt, and cook, stirring occasionally, until mostly golden, 7 to 9 minutes. Add more oil as needed if the pan looks dry or the tempeh is burning.
3. Reduce the heat to low, give the sauce another stir, add the sauce to the skillet and cook, stirring constantly, until the sauce is thickened and glossing the tempeh, about 1 minute.
3. Slow Cooker Chili
Why don’t I: Get my money’s worth from my machines.
By Sarah DiGregorio
A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.
Yield: 6 to 8 servings
Total time: 4 hours, 30 minutes
Ingredients
- 2 tablespoons olive oil
- 1 large yellow or red onion, finely chopped
- Kosher salt
- 2 pounds ground beef, 80% lean, 20% fat
- 8 garlic cloves, finely chopped
- 1 (6-ounce) can tomato paste
- 1 tablespoon sweet paprika
- 2 teaspoons chipotle powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons mustard powder
- 2 teaspoons hot smoked paprika
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 12 ounces (1 1/2 cups) pilsner beer, such as Modelo Especial
- 1 (14-ounce) can diced or crushed tomatoes in juice
- 1/4 cup cider vinegar
- 2 tablespoons maple syrup or dark brown sugar
- 2 tablespoons soy sauce
- 2 teaspoons beef stock bouillon paste, such as Better Than Bouillon
- 1 1/2 teaspoons unsweetened cocoa powder
- 2 (14-ounce) cans kidney beans, drained and rinsed
- 2 (14-ounce) cans pinto beans, drained and rinsed
- 1 tablespoon Worcestershire sauce
- Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving
Preparation
1. Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.
2. Transfer the beef mixture into a 5- to 8-quart slow cooker (see Tip). Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)
3. When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.
Tip
You can also cook the chili in a Dutch oven on your stovetop in about 1 hour. In step 2, add 1 cup water instead of 1/2 cup and let the mixture come to a simmer over medium-high. (Because the cooking liquid reduces further on the stovetop, this method starts with more water.) Reduce the heat to low, cover, and cook until the meat is tender, stirring occasionally, about 35 minutes.
4. Roasted Mushroom Larb
Why don’t I: Make more salads that aren’t salads.
By Yewande Komolafe
Earthy mushrooms replace meat in this take on larb. A dish popular in the northern and northeastern regions of Thailand, larb is often a lively combination of cooked minced meat, fresh herbs and a punchy dressing. In this recipe, mushrooms are roasted until golden brown and crispy around the edges and, once cooled, tossed with a mix of cilantro, mint, basil and aromatics, including sliced scallions. Lime juice and soy sauce keep the dressing tangy and savory. A subtle, nutty crunch from toasted ground rice is an essential element of the salad, so don’t skip this step. Serve the dish with steamed rice and additional lime wedges for squeezing.
Yield: 4 servings
Total time: 30 minutes
Ingredients
- 2 pounds mixed mushrooms, such as button, oyster, and shiitake, trimmed and quartered, or torn into 2-inch pieces if large
- 1/4 cup neutral oil, such as grapeseed or vegetable oil
- Salt
- 2 tablespoons uncooked glutinous or sweet rice
- 2 limes
- 1 tablespoon granulated sugar
- 2 tablespoons soy sauce or tamari
- 1 garlic clove, minced
- 2 bird’s eye chiles, sliced, or 1/2 teaspoon red-chile flakes
- 1/4 cup thinly sliced red onion
- 1/4 cup sliced scallions
- 1/4 cup chopped fresh cilantro leaves and tender stems
- 1/2 cup fresh mint leaves, torn
- 1/2 cup fresh Thai or sweet basil leaves, torn
- Steamed rice, for serving
Preparation
1. Heat oven to 425 degrees.
2. Spread the mushrooms in an even layer on a sheet pan and drizzle with the oil. Season with salt and, using your fingers, toss to coat. Roast, turning the pan halfway through, until mushrooms are golden brown and crisp around the edges, about 25 minutes.
3. Meanwhile, toast the rice in a small skillet over medium, stirring often, until it begins to smell nutty and turn golden, about 4 minutes. Remove from heat and allow to cool slightly. Transfer to a mortar and pestle or a spice grinder and process to a medium-coarse powder.
4. Zest and juice 1 lime into a medium mixing bowl. Add the sugar, soy sauce, garlic and chile. Stir to dissolve the sugar. Add the roasted mushrooms to the bowl and toss to coat. Add the onion, scallions, cilantro, mint and basil. Stir to combine, then sprinkle on the toasted rice powder.
5. Cut the remaining lime into wedges. Serve the mushroom larb alongside steamed rice with lime wedges for squeezing.
5. Vegan Dan Dan Noodles With Eggplant
Why don’t I: Eat more noodles.
By Hetty Lui McKinnon
Sichuan dan dan noodles are traditionally made with ground pork, a spicy sauce and sui mi ya cai, or pickled vegetables, but this vegan version features pan-fried eggplant in place of the meat. Cutting the eggplant into relatively chunky pieces and covering the pot with a lid while cooking is the key to achieving the right texture: It locks in moisture, ensures that the pieces don’t fall apart and allows the flesh to become tender and smoky. Once tossed with the noodles and sauce, the eggplant breaks up and becomes creamy. If you don’t have tahini, you can substitute it with smooth peanut butter or almond butter.
Yield: 4 servings
Total time: 30 minutes
Ingredients
For the sauce:
- 3 tablespoons soy sauce
- 3 tablespoons black or rice vinegar
- 1/4 cup tahini (or Chinese/Japanese sesame paste)
- 2 garlic cloves, peeled and finely grated or chopped
- 1 (1-inch) piece of ginger, peeled and finely grated or chopped (about 1 tablespoon)
- 2 to 3 tablespoons chile oil, chile crisp or doubanjiang
- 2 teaspoons granulated sugar
For the noodles:
- 1 large eggplant (about 1 1/4 pounds), trimmed
- Kosher salt (such as Diamond Crystal)
- 12 ounces dried thin wheat noodles (see Tip)
- Neutral oil, such as canola or vegetable
- 1 tablespoon soy sauce
- Black pepper
- 1/2 teaspoon ground Sichuan peppercorns (optional)
- 2 scallions, white and green parts separated and finely sliced
- A generous pinch of granulated sugar
- Handful of cilantro leaves
- 1 cup dry, unsalted roasted peanuts, roughly chopped
- Chile oil or chile crisp, for serving
Preparation
1. Make the sauce: Combine the soy sauce, black or rice vinegar, tahini, garlic, ginger, chile oil and granulated sugar in a bowl and whisk to combine. Set aside.
2. Slice the eggplant crosswise into 3/4-inch-thick circles, then cut each circle into 1 1/2- to 2-inch pieces. (They should be quite chunky.)
3. Bring a large pot of salted water to boil. Add the noodles and cook according to package instructions until al dente. Reserve 1/2 cup of the cooking water, then drain the noodles, rinse just for a few seconds to remove some of the starchy water (they should still be hot) and allow them to drain.
4. Meanwhile, cook the eggplant: Heat a wok or large, deep-sided skillet over medium-high. When hot, add 2 tablespoons of neutral oil along with the eggplant, soy sauce, 1 teaspoon of salt and a pinch of black pepper, and toss well to combine. Cover with a lid and cook for 6 to 7 minutes, tossing every 60 seconds. If it starts to burn, reduce the heat to medium. The eggplant is ready when it is caramelized and cooked all the way through but still intact. (Don’t let it get mushy.) Remove the lid, sprinkle with the ground Sichuan peppercorns (if using), the white parts of the scallions and the sugar, and season with 1/2 teaspoon of salt and a pinch of black pepper. Toss for 30 seconds and then turn off the heat.
5. Add the reserved noodle cooking water to the bowl of sauce and whisk to combine. Divide the sauce among four serving bowls.
6. Divide the noodles among the four bowls, on top of the sauce. Finish each bowl with eggplant, scallion greens, a few cilantro leaves and some peanuts.
7. To eat, toss everything together so that the noodles and eggplant are well coated in the sauce. Serve topped with chile oil or crisp.
Tip
You can also use egg noodles, but the dish will no longer be vegan.
This article originally appeared in .
