Kay Chun

1 week ago | thewest.com.au | Kay Chun

Eggs “rancher’s style” is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning’s work. But it also makes for a satisfying and comforting weeknight dinner. The simple yet flavourful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping.

1 month ago | twincities.com | Margaux Laskey |Dan Pelosi |Mark Bittman |Kay Chun

One of the greatest perks of working for New York Times Cooking is that once in a while, I get to spend time in our gorgeous, light-filled studio working with our wildly talented, kind and funny food stylists, photo editors and photographers. (Pinch me.)Despite what you may read on the internet about stylists using Elmer’s glue for milk or motor oil for syrup, what you see in our recipe photos is real, live food that has been made following the recipe to a T.

2 months ago | thewest.com.au | Kay Chun

This stellar weeknight meal takes advantage of ingredients you may already have stashed in the cupboard or fridge. The centrepiece is salmon. The fillets are easy to prepare and quick to cook, making them the perfect protein for easy weeknight dinners. And salmon can take on many different flavours, which explains its versatility and mass appeal. Miso rice adds a fragrant, earthy pairing for the silky, fatty salmon.

2 months ago | denverpost.com | Kay Chun |Yasmin Fahr |Ali Slagle |Andy Baraghani

I wish I liked the phrase “ground meat” as much as I like the dinners you can make with it. Ground turkey, chicken, beef, pork and other meats are the delicious and easy-to-prep foundation of meatballs, kebabs and burgers, a key element of countless sauces and curries. “Ground meat” isn’t super appetizing to me; a platter of nachos strewed with browned beef is.

2 months ago | denverpost.com | Lidey Heuck |Kay Chun |Dawn Perry |Eric Kim

Every week, I check in with our newsletter editor, Mia Leimkuhler, to make sure whatever recipes I’m featuring here in Five Weeknight Dishes don’t overlap with the dishes that Sam Sifton and Melissa Clark are writing about in our flagship New York Times Cooking newsletter. But I called dibs on the new honey garlic shrimp recipe below as soon as I saw it. This one was mine. It’s exactly the kind of recipe I want to send your way every week: smart, fast and built on ingredients you may keep around.