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Byline: LUCY WAVERMAN, Special to The Globe and Mail Lead Chicken pot pie is the ultimate comfort food. The key to a successful one lies in the amount of chicken [...]

Hello and welcome to Five Weeknight Dishes. It's been quite a week. What else can I say? Tell me what you've been cooking, and how you're feeling today, at dearemily@nytimes.com. [...]

For someone who didn't grow up celebrating Thanksgiving, I've got a lot of strong opinions about turkey. It's probably because I've cooked more of it than practically anyone I know, [...]

Byline: Nigel Slater The recipe Put 2 tbsp of soy sauce in a mixing bowl, add 2 tbsp of mirin, 1 tbsp of sesameoil, 2 tbsp of yuzujuice and half [...]

Time: 20 minutes Yield: 4 to 6 servings (about 9 cups) 3 tablespoons unsalted butter 2 medium carrots or 8 ounces butternut squash, peeled and chopped into ½-inch pieces (about [...]

Hello and welcome to Five Weeknight Dishes. A few weeks ago, I got a great email from a reader in Los Angeles who said that she's been leaning into sheet-pan [...]

Hi, and welcome to Five Weeknight Dishes. Emily is off so I'm stepping in for her today. The New York Times announced this week that we won't be returning to [...]

Byline: Kate Williams Weeknight roast chicken is one of those dishes that sounds good in theory, but ends up taking too long for a workweek meal. This is not one [...]

Byline: Ali Slagle It's easy to think of chicken wings as a snappy-quick snack. Order some at a bar and, poof, they arrive, hot from the fryer, golden bubbly-brown, and [...]

Byline: Nigel Slater The vine clambered over the back of the house for a decade or more, the bunches of fragola grapes hanging down each autumn, an annual feast for [...]

Hello and welcome to Five Weeknight Dishes. Emails poured in after last week's newsletter, in which I asked you to tell me what you've been cooking and how you've been [...]

To be a faster, more creative cook, take a cue from restaurant chefs, J. Kenji López-Alt suggests, and rely on culinary building blocks. When cooking for my family at home, [...]

This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles -- fresh and canned -- [...]

Byline: Ann Maloney Sometimes stretching an ingredient - making it feed four instead of two - can be detrimental to a dish, but on rare occasions it can actually make [...]

Started as a response to the pandemic, Melissa Clark's From the Pantry series says goodbye. Back in March, during those first terrifying weeks of the coronavirus lockdown, I started writing [...]

Hello and welcome to Five Weeknight Dishes. We are still at home, and we are still cooking. Let's acknowledge that it can be a slog. I've found that it helps [...]

Byline: Thomasina Miers A spatchcock chicken -- where the bird's backbone has been removed and the carcass flattened -- is a quick way of roasting a whole bird. Buying the [...]

Hello and welcome to Five Weeknight Dishes. Celestially speaking, we are still in summer, but as soon as we pass Labor Day, I start thinking of roast chicken, squash and [...]

Time: 25 minutes Yield: 4 servings 4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally Kosher salt and black pepper All-purpose flour, for dredging 6 tablespoons unsalted butter 3 [...]

Byline: Ellie Krieger Like everyone else I know, I've been cooking at home much more than usual these past several months. I have enjoyed it and have been eating well, [...]

Easy, festive, and bursting with spiced, seasonal fruit, this late summer dinner should be made before plum season ends. If there's ever been a year in need of sweetening, it's [...]

Hello and welcome to Five Weeknight Dishes, Labor Day Weekend Edition -- though it's more to the point to call it the Tomato Edition, so enamored am I of the [...]

Byline: Ann Maloney I never get tired of chicken salad. Maybe that's because that recipe title can refer to seemingly endless combinations of ingredients and flavors to suit any mood [...]

A beloved dish from Yotam Ottolenghi's father inspired this one-pan spaghetti dinner. LONDON -- My father passed away last December. In his final months, he wasn't the dad I'd known [...]

This fried chicken recipe, from the chef Ana Sortun, is the best kind of weeknight cooking, with ingredients found quickly at most grocery stores, whirled in a food processor and [...]

Hello! And welcome to Five Weeknight Dishes. I've always been the kind of person who likes to cook when things feel out of control. My mom died when I was [...]

Hi! And welcome to Five Weeknight Dishes. What day is it again? Oh, right. It's Friday. Happy Friday! (Does T.G.I.F. mean anything to anyone anymore?) If your life is like [...]

Byline: Ann Maloney On a recent weeknight, I found myself hungry and without a plan. A quick sweep of the refrigerator and pantry revealed fresh peaches, a country-style bread loaf, [...]

Hello and welcome to Five Weeknight Dishes. Somehow, we have arrived at July 31, the month gone in a flash. Let's keep things low-key this week: That sweet and drowsy [...]

This entire dish is built for flavor -- and ease. An ideal ingredient for quick weeknight meals, chicken breasts can be pounded thin, so they'll cook quickly and evenly. Here, [...]

A tahini-wasabi dressing finishes this any occasion recipe inspired, in part, by a Taiwanese-Chinese dish. The next time you get delivery or takeout, don't throw away those condiments. Use them [...]

Byline: Diana Henry Stella's award-winning food writer I'VE ALWAYS SLIGHTLY rolled my eyes when I read pieces about how you should shop for food every day by seeing what's at [...]

Gochujang, a staple of Korean cooking, is a fermented red chile paste made from spicy Korean chile peppers and glutinous rice. Here, it's combined with coconut milk, which mellows the [...]

Byline: Ann Maloney Confession: Sometimes, I open my refrigerator or look in my pantry, make a mental note of a few main ingredients and then do an internet search on [...]

Byline: Ellie Krieger Tossing some chicken and vegetables on the grill and calling it dinner is a perfectly fine summer meal strategy, but it doesn't exactly elicit ooohs and ahhhs. [...]

Here's a maxim for entertaining in the age of Covid-19: The only way to bring people together is to figure out how to keep them apart. So on a recent [...]

Hello, it's Emily, and welcome to Five Weeknight Dishes. As of Saturday, summer is here. The local gems of the season aren't, though, at least not where I am in [...]

Byline: Tom McCorkle In his cookbook, 'Son of a Southern Chef: Cook with Soul' (Avery, 2019) chef Lazarus Lynch writes that in his neighborhood in Queens, N.Y., there's a place [...]

Byline: Becky Krystal Do you remember one of the first dishes you really, truly mastered? There's the euphoric rush of actually finishing it, the bliss when you taste it and [...]

Hello and welcome to Five Weeknight Dishes. Instead of my usual introduction, I want to direct you to a letter that Sam Sifton sent out today about NYT Cooking and [...]

Brining chicken breasts in a soy sauce and fish sauce marinade flecked with lime adds flavor and helps retain moisture while they are on the grill. Chicken breasts do particularly [...]

Byline: Cathy Barrow With all the talk of flour shortages, my singular concern became not whether my sourdough starter would survive (it has) but whether there would be pie. Even [...]

Byline: Ann Maloney An earlier version of this column included an incorrect amount of herbs. As the recipe indicates, the dish takes 1 tablespoon of dried rosemary and one of [...]

The hardest meat to grill can also be the best if it's prepared and cooked properly. Here are the basic principles to follow. Grilled chicken is ubiquitous but rarely sublime. [...]

Byline: Ann Maloney If you're like me, you may find yourself craving dishes from your favorite restaurants these days. I moved to Washington in mid-December, so I have not had [...]

Byline: Nigel Slater There has been much rummaging in cupboards recently and, whilst I have come across a small cornucopia of seeds, nuts and dried fruit in tightly lidded storage [...]

Hello and welcome to Five Weeknight Dishes. My daughter said something kind of funny the other day at lunch: ''Dinner is coming for us, Mama!'' She was just narrating the [...]

Byline: Eleanor Steafel In 'The Before', this time of year always felt like a month-long party. Four of my best friends, my dad and brother all have May birthdays, so [...]

Byline: Ann Maloney Ever read a recipe and think to yourself: This could be a delicious discovery, or it could be a disaster? When I saw Tyler Kord's Spicy Chocolate [...]

Welcome back to Five Weeknight Dishes. This week, I've been thinking about The Times's original weeknight columnist, the French chef Pierre Franey, who wrote ''60-Minute Gourmet.'' (He pretty much invented [...]