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Emily Weinstein


NextImg:100 Dinner Ideas for Right Now

The calendar says that the first day of January is the start of a new year. But for me, it has always been September, when I put aside the sandy and slack routines of summer (hot dogs on the grill, takeout pizza on the beach) and stare down the months and school year ahead. What will I make for dinner tomorrow? What even goes in a lunchbox? It’s a time teeming with decisions to make, appointments to schedule and forms to fill; your calendar becomes your single source of truth.

So let us take one thing off your to-do list and help you decide what to cook. Every week, I talk a lot of about fast favorites in my newsletter, Five Weeknight Dishes. (Sign up here!) Now, as is our annual tradition at New York Times Cooking, I’ve handpicked 100 recipes for you to try in the months ahead. All take less than an hour to make, with many ready in less than 35 minutes, and one recipe requiring only 10.

I kept families with young children in mind when I made this list, but plenty of recipes on it are more sophisticated, for those of you who don’t have a passel of chicken nuggets stocked in the freezer. (Or give the kids the nuggets and make yourself spicy green curry steak, served with a very cold beer.) But all are designed to help you get in and out of the kitchen, well fed on the way and on with your night. (Save all the recipes on New York Times Cooking.)

Chicken

Clockwise from top left, Dijon chicken with scallions and tomatoes; crispy chicken with lime butter; chicken pesto meatballs; sheet-pan chicken thighs with spicy corn.Credit...Clockwise from top left, Christopher Simpson for The New York Times. Food Stylist: Susie Theodorou, David Malosh for The New York Times. Food Stylist: Simon Andrews. Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich. David Malosh for The New York Times. Food Stylist: Simon Andrews.
ImageAn overhead image of three chicken tacos on a platter.
Kristina Felix’s easy chicken tacos.Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
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Andy Baraghani’s spicy vinegar chicken over artichokes.Credit...Kelly Marshall for The New York Times. Food Stylist: Rebecca Jurkevich.
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Kiano Moju’s berbere brown sugar chicken. Credit...Ryan Liebe for The New York Times. Food Stylist: Brett Regot.
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Lidey Heuck’s chicken cutlets.Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
  • Mojo Chicken With Pineapple A delicious broiler recipe and good for kids if you leave off some of the jalapeño (or, of course, if you’re feeding kids who love heat).

  • Spicy Skillet Ground Turkey and Snap Peas Yes, this recipe calls for ground turkey, not chicken, but it’s too good not to tell you about — an herby, scalliony dinner brightened with lime.

Pasta & Noodles

Clockwise from top left, spicy, creamy weeknight Bolognese; one-pot tortellini with prosciutto and peas; hoisin garlic noodles; skillet gnocchi with miso butter and asparagus.Credit...Clockwise from top left, David Malosh for The New York Times. Food Stylist: Simon Andrews. Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell. Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Rachel Vanni for The New York Times. Food Stylist: Monica Pierini.
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Hetty Lui McKinnon’s mushroom scampi.Credit...James Ransom for The New York Times. Food Stylist: Barrett Washburne.
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Dan Pelosi’s creamy tortellini soup.Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
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Hetty Lui McKinnon’s spicy mushroom and tofu mazemen.Credit...Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Pork & Beef

Clockwise from top left, cumin beef and green bean stir-fry; one-pan pork chops with feta, snap peas and mint; diner burgers; spicy green curry steak.Credit...Clockwise from top left, David Malosh for The New York Times. Food Stylist: Barrett Washburne. Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Kelly Marshall for The New York Times. Food Stylist: Rebecca Jurkevich. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
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Ifrah F. Ahmed’s berbere meatballs.Credit...Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
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Yossy Arefi’s sausage and barley soup with greens.Credit...Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
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Ali Slagle’s sheet-pan kielbasa with cabbage and beans.Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

Veg

Clockwise from top left, masala chickpeas with tofu and blistered tomatoes; huevos enfrijolados (eggs in spicy black beans); cabbage steaks; miso-mushroom barley soup.Credit...Clockwise from top left,Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Christopher Testani for The New York Times. Food Stylist: Samantha Seneviratne.

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