Lee–Warren Recipes

Fish fillets gently poached in spiced tomato broth, finished with chile oil and fresh herbs. Light, vibrant, works with whatever white fish you find at the market.

Glazed salmon over rice with bright accompaniments. Go light on the miso glaze to manage sodium. Checks the weekly salmon box.

Key move: dress the haricots verts and potatoes while still warm so they absorb the anchovy-garlic vinaigrette. Tuna + anchovy = double omega-3.

Eric Ripert — Atlantic halibut steamed over wild mushroom broth with thyme. Elegant enough for a dinner party, simple enough for a Wednesday.

Japanese convenience-food classic — canned tuna, Japanese mayo, seasoned rice. A near-instant lunch from pantry staples.

Salmon nestled into deeply caramelized kimchi, finished under the broiler until the kimchi goes jammy and the fish just cooks through. Serve over rice with scallions.

Salmon fillets nestled over dill-scented rice with sweet peas, all in one pot. Fresh, simple, weeknight-ready.

Middle Eastern-spiced chicken thighs — cumin, turmeric, paprika, cinnamon — marinated and oven-roasted until caramelized and lacquered. Serve with flatbread, tomatoes, and tahini.

Chicken thighs crisped in a skillet with chickpeas and spinach. Season with herbs and lemon. Year-round one-pan dinner.

Chicken thighs with deeply caramelized onions and mushrooms in one skillet. Rich and satisfying, year-round.

Whole chicken with a bright chile-lime marinade, roasted until the skin blisters. The citrus-chile profile makes it feel like summer even though it's a roast.

Chicken cooked over pesto-tossed rice with sweet peas in one pot. Weeknight-friendly with bright spring flavor.

Thin-sliced steak marinated in sour orange, achiote, and habanero, then seared hot and served in tortillas with pickled red onion and charred habanero salsa. Yucatecan flavors — citrusy, smoky, and properly spicy.

Korean-style marinated pork with sugar snap peas, asparagus and spring onions. Go easy on the bulgogi marinade for sodium.

Pork chops marinated in fresh herbs and olive oil — clean, simple, works year-round under the broiler or on the grill.

A quick, high-heat stir-fry — green beans charred in a wok with ground pork and fresh chiles. Ready in 20 minutes.

The definitive New York pizza dough — high hydration, long ferment. Use this as the base for any homemade pizza.

Littleneck or Manila clams steamed open in white wine and garlic, tossed with linguine, olive oil, and parsley. A WSJ variation freshens it for spring with extra herbs and lemon.

Mushrooms roasted until golden and meaty, tossed with pasta, lemon zest, and Parmesan. A weeknight vegetarian pasta that punches well above its weight.

Fried eggs on warm corn tortillas, smothered in a charred tomato-chile salsa ranchera. A Mexican breakfast staple — satisfying and ready in under 20 minutes.

Spiced chickpea curry — high fiber, zero saturated fat. Serve over brown rice. Year-round staple.

White beans tossed with bright olive-oil pesto. Works as a main or a substantial side.

Lentilles du Puy dressed with a mustardy shallot vinaigrette and fresh herbs. Hearty enough as a light main, excellent as a side.

Asparagus roasted with a white miso and parmesan glaze. Umami-rich and nicely caramelized — one of the best asparagus preparations around.

Puff pastry tart topped with herbed goat cheese, tender asparagus spears, and fresh tarragon. A classic spring showpiece — elegant enough for a dinner party, easy enough for a weeknight.

The Spanish tomato classic — 12,000+ ratings. Raw tomatoes, cucumber, pepper, garlic, sherry vinegar, olive oil. David's annual August tradition.

Rich-tasting braise with sweet caramelized fennel and white wine. Tastes like more work than it is — one pan, 45 minutes.

Chicken thighs slow-cooked with lentils and aromatics. Soluble fiber + lean protein. Helen starred this one (Apr 2025).

Maangchi's traditional Korean braised chicken — deeply spicy, deeply savory, with potatoes, carrots and scallions. One of the most beloved Korean home-cooking recipes.

Middle Eastern-spiced chicken thighs — cumin, turmeric, paprika, cinnamon — marinated and oven-roasted until caramelized and lacquered. Serve with flatbread, tomatoes, and tahini.

Chicken thighs crisped in a skillet with chickpeas and spinach. Season with herbs and lemon. Year-round one-pan dinner.

Chicken thighs with deeply caramelized onions and mushrooms in one skillet. Rich and satisfying, year-round.

Slow-braised lamb shoulder — the meat falls apart into the greens and beans below. Suggested for Easter.

Thin-sliced steak marinated in sour orange, achiote, and habanero, then seared hot and served in tortillas with pickled red onion and charred habanero salsa. Yucatecan flavors — citrusy, smoky, and properly spicy.

Pan-seared pork chops finished with Carbone's signature pickled cherry pepper sauce — vinegary, garlicky, and rich from pan drippings. The cherry peppers are what make it.

Pork chops marinated in fresh herbs and olive oil — clean, simple, works year-round under the broiler or on the grill.

A quick, high-heat stir-fry — green beans charred in a wok with ground pork and fresh chiles. Ready in 20 minutes.

The definitive New York pizza dough — high hydration, long ferment. Use this as the base for any homemade pizza.

Fried eggs on warm corn tortillas, smothered in a charred tomato-chile salsa ranchera. A Mexican breakfast staple — satisfying and ready in under 20 minutes.

Spiced chickpea curry — high fiber, zero saturated fat. Serve over brown rice. Year-round staple.