Search Thousands of Recipes

Staff Picks
From Our Newsletters
Perfect For

Everyday Recipes
By Meal
By Diet
By Method

Meat & Seafood
Vegetables & Fruits
Plant-Based Proteins
Rice, Grains, Pasta

By Upcoming Holiday
By Occasion

How-Tos
Getting Started
Reader Favorites
Video Series

- About Us
- The New York Times Food Section

Staff Picks

Most Popular
Soups and Stews
Easy Side Dishes
Healthy Weeknight Dinners
Sheet-Pan Vegetarian Recipes

From Our Newsletters

The Cooking Newsletter
Five Weeknight Dishes
The Veggie
Bake Time

Perfect For

One-Pot Dinners
Weeknight Chicken
Quick Pastas
30-Minute Vegetarian
Easy Baking

Everyday Recipes

Easy
Healthy
Weeknight
Pasta
Quick

By Meal

Dinner
Breakfast
Lunch
Desserts
Appetizers
Side Dishes
Drinks

By Diet

Vegetarian
Vegan
Gluten-Free
Dairy-Free

By Method

Air Fryer
Instant Pot
Slow Cooker
BBQ & Grilling
Sheet Pan
Baking

Meat & Seafood

Chicken
Beef
Pork
Salmon
Shrimp

Vegetables & Fruits

Zucchini
Sweet Potato
Eggplant
Cabbage
Asparagus
Tomato

Plant-Based Proteins

Tofu
Lentil
Chickpea
Bean

Rice, Grains, Pasta

Pasta
Noodle
Rice
Quinoa
Bread
Couscous

By Upcoming Holiday

Labor Day
Rosh Hashana
Canadian Thanksgiving
Halloween

By Occasion

Birthdays
Brunch
Date Night
Parties
Picnics

How-Tos

How to Cook Chicken Breast
How to Make Sourdough Bread
How to Scramble Eggs

Getting Started

Learn to Cook
Knife Skills
Food Safety and Refrigeration

Reader Favorites

Our Summer Cooking List
High-Protein Back-to-School Lunches
Really Good Pasta Salads

Video Series

Pizza Interview
The Veggie
Bake Time

About Us
The New York Times Food Section

Filters

Best Match
Highest Rated
Most Recent

Dinner
(2)

Filters

POPULAR

Dinner
(2)

EFFORT

Quick
(1)

MEAL TYPES

Dinner
(2)
Lunch
(1)

COOK TIMES

Under 30 Min
(2)
Under 45 Min
(2)

SEASONS

Spring
(1)

2 results

Search Results

Sugar Snap Pea Salad With Calabrian Pepper and Fennel
Kim Severson, Whitney Otawka
98 ratings with an average rating of 4 out of 5 stars
98
30 minutes
or to save this recipe.
Pan-Roasted Shrimp With Mezcal, Tomatoes and Arbol Chiles
Kim Severson, Whitney Otawka
69 ratings with an average rating of 4 out of 5 stars
69
30 minutes
or to save this recipe.
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement

Get Our Newsletter

Get recipes, tips and NYT special offers delivered straight to your inbox.

Opt out or contact us anytime. See our Privacy Policy.

Get the App

About Us

New York Times Cooking offers subscribers recipes, advice and inspiration for better everyday cooking. From easy weeknight dinners to holiday meals, our recipes have been tested and perfected to meet the needs of home cooks of all levels. Subscribe now for full access.

Learn More

About Us
FAQ
NYTimes.com/food

Shop

Gift Subscription
Merchandise
Send Us Feedback

Recipes

From Our Newsletters
Weeknight
Pasta
Dinner
Healthy
Vegetarian
Vegan
Thanksgiving
Christmas

Terms of Service
Privacy Policy
Cookie Policy

Search Results

Sugar Snap Pea Salad With Calabrian Pepper and Fennel

Pan-Roasted Shrimp With Mezcal, Tomatoes and Arbol Chiles