The New York Times Recipes

Andrew Scrivani for The New York Times Mushroom-Spinach Soup With Middle Eastern Spices MELISSA CLARK 1 hour, 6 servings

Andrew Scrivani for The New York Times Golden Leek and Potato Soup MELISSA CLARK 1 hour 15 minutes, 6 servings

Andrew Scrivani for The New York Times Caramelized Kohlrabi Soup MELISSA CLARK 45 minutes, 6 servings

Andrew Scrivani for The New York Times Seared Lamb Chops With Anchovies, Capers and Sage MELISSA CLARK 35 minutes, 2 servings

Andrew Scrivani for The New York Times Pasta With Kale Pesto and Roasted Butternut Squash MELISSA CLARK 45 minutes, 2 to 3 servings

Barbara P. Fernandez for The New York Times Braised Cube Steak KIM SEVERSON an hour, 6 servings

Karsten Moran for The New York Times Vietnamese Braised Pork Ribs DAVID TANIS 2 hours, plus marinating, 4 servings

Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis. Three-Cup Chicken SAM SIFTON 30 minutes, 4 servings

Rikki Snyder for The New York Times Baby Bok Choy With Oyster Sauce SAM SIFTON 10 minutes, 4 servings