"For those of you looking for a vegetarian meal that isn't heavy on pasta or beans, Alexa Weibel is here for you. Her oven-steamed broccoli is topped with chile crisp breadcrumbs then scattered over a bed of whipped cashew cream (just a fancy name for silken tofu and cashew butter whizzed in a food processor until light and fluffy). Recipe: Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch"
"Crispy chicken never goes out of style. Eric Kim borrows a technique from the chef Paul Bertolli called bottom-up cooking, in which chicken cooks almost entirely on the skin side over moderate heat, resulting in shatteringly crisp skin. A speedy pan sauce of stock, lime juice, maple syrup and butter completes the dish. Recipe: Crispy Chicken With Lime Butter Store-bought lemon pepper does the heavy lifting in this weeknight recipe from Lidey Heuck, adding acidity, salt and a touch of heat."
New York Times Cooking created, tested, and published more than 1,000 recipes in 2025 and highlighted 25 reader-favorite dishes. Weeknight chicken emerged as a clear favorite, with multiple chicken recipes repeatedly rated and shared. Vegetarian recipes also performed strongly, including an oven-steamed broccoli topped with chile crisp breadcrumbs and whipped cashew cream made from silken tofu and cashew butter. A bottom-up crispy chicken delivers shatteringly crisp skin and a lime-butter pan sauce. A lemon-pepper chicken breast recipe uses store-bought lemon pepper and a fresh lemon-juice pan deglaze for bright flavor.
Read at cooking.nytimes.com
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