Ali Slagle
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I Dream of Dinner (so You Don't Have To)
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Articles by Ali Slagle
Extra-garlicky mustard vinaigrette Original
One extra step gives this otherwise classic vinaigrette a richer flavor that will have eaters asking, "What's in this dressing?" Gently sizzling chopped garlic in olive oil tames its spiciness, deepens its sweetness and infuses the oil for the vinaigrette. To keep the garlic from burning, add an ice cube right when the garlic is toasted to halt its cooking.
Garlic-butter roast chicken Original
A well-cooked roast chicken is a wonderful thing, but a roast chicken sauced with garlicky, buttery pan juices borders on the sublime. Roast a chicken with butter and 40 cloves of unpeeled garlic, and the garlic grows soft and golden while the butter mingles with the chicken drippings. What remains is a rich, garlic-infused butter sauce to pour over the chicken, and jammy garlic cloves that you can squeeze from their peels and spread like butter on crusty bread.
Garlic-butter roast chicken
13 hours ago The Eleven Madison Park chef surveys his cozy new restaurant in the West Village with the artists who decked it out, Rashid Johnson and Francesco Clemente. You’re reading The Talk of the Town: fun, fizzy dispatches from the city and beyond. If you’ve watched a Hallmark movie, you’ve likely …
Spinach and feta quesadillas with pickled jalapeños Original
New York Times Cooking Published: Oct. 23, 2026, 12:11 p.m. Spinach and feta quesadillas with pickled jalapeños These 15-minute vegetarian quesadillas are rich and cheesy, hefty with greens and lively with acidic hits of pickled peppers and feta. No need to cook or chop the fillings.
Sheet-pan sausages, sweet potatoes & vinegared kale
Folks, it’s a sausage on a sheet pan. Revolutionary. Not really, but it’s so good, it doesn’t need to be. Sausages are a generous ingredient with fat, flavor, and flare to spare. Cook a vegetable next door to the sausage and look you’ve got dinner. But this sheet-pan is kind of special (not revolutionary) in that it has a built-in salad. My one hmm about sheet-pan recipes is that everything ends up hitting the same note: browned. Cooked.
Extra-Garlicky Mustard Vinaigrette
¼ cup extra-virgin olive oil 4 garlic cloves, finely chopped 2 tablespoons Dijon mustard 2 tablespoons Sherry or red wine vinegar Ingredient Substitution Guide Nutritional Information Nutritional analysis per serving (1 servings) 6 grams carbs; 522 calories; 40 grams monounsaturated fat; 6 grams polyunsaturated fat; 8 grams saturated fat; 55 grams fat; 2 grams fiber; 366 milligrams sodium; 2 grams protein; 1 gram sugar Note: The information shown is Edamam’s estimate based on available...
Garlic-Butter Roast Chicken
1 (3 ½- to 4-pound) whole chicken, patted dry Kosher salt and black pepper 4 tablespoons unsalted butter 40 garlic cloves, peels on (about 4 heads) Season the chicken all over the inside and outside with salt and pepper, about ½ teaspoon Diamond Crystal kosher salt per pound of chicken. Tie the legs together with kitchen twine, if desired. If time allows, refrigerate the chicken, uncovered, for up to 24 hours, which will lead to crisper skin and juicier meat. Heat the oven to 425 degrees.
Spinach and Feta Quesadillas With Pickled Jalapeños
2 cups (about 2 ounces) baby spinach or baby kale 2 tablespoons sliced pickled jalapeño or pepperoncini peppers 1 cup (4 ounces) shredded Monterey Jack cheese 2 (8- to 10-inch) flour tortillas Heat a large skillet over medium. Meanwhile, rip the spinach roughly in half into a medium bowl. Add the pickled peppers and squeeze with your hands until the greens are wilted and darker green. Add the Monterey Jack and feta and toss to combine.
7 Smart Ways to Upgrade Your Red Sauce
Published Oct. 20, 2026 Updated Oct. 20, 2026 Marinara, pomodoro, puttanesca, arrabbiata, amatriciana: Maybe you made it yourself, or maybe you poured it from a jar. There is clearly no single way to make pasta sauce. No matter what “red sauce” means in your house — whether it’s thin like marinara or thick like gravy — or what pasta shape you like it on, there’s plenty of freedom and opportunity to improvise, adapt and upgrade.
Dinner Tetris for two cookbook authors
Hello and thanks for playing Dinner Tetris, a series here at 40 Ingredients Foreverwhere a reader shares the ingredients they always have on hand and I dream up three dinners using those ingredients.— Ali Today’s a cookbook-season double header: The essential ingredients of two new cookbook authors, and three dinners made using only what’s on their lists.
Cottage cheese meatballs
These protein-rich meatballs are remarkably tender for turkey meatballs. They skip the usual egg and bread crumbs and instead use cottage cheese to bind them and add moisture (much like ricotta). How they're cooked also guarantees their juiciness: Broiling them until the tops are just browned, then simmering them in store-bought marinara sauce locks in their moisture -- and means they're ready in just 30 minutes. Eat these over pasta, polenta or braised beans and greens.
Extra-crispy Brussels sprouts
While nothing compares to the crackle of restaurant-made, deep-fried brussels sprouts, these get satisfyingly close. After multiple rounds of testing variables like oven temperature, rack placement, adding cornstarch or honey, starting with a cold oven or on the stovetop, et cetera ad nauseum, this method -- roasting the oiled and seasoned sprouts on a preheated sheet pan -- produced the most consistently crispy results.
Extra-crispy Brussels sprouts
New York Times Cooking Published: Oct. 15, 2026, 12:44 p.m. Extra-crispy Brussels sprouts While nothing compares to the crackle of restaurant-made, deep-fried brussels sprouts, these get satisfyingly close.
Cottage cheese meatballs
These protein-rich meatballs are remarkably tender for turkey meatballs. They skip the usual egg and bread crumbs and instead use cottage cheese to bind them and add moisture (much like ricotta). How they're cooked also guarantees their juiciness: Broiling them until the tops are just browned, then simmering them in store-bought marinara sauce locks in their moisture -- and means they're ready in just 30 minutes. Eat these over pasta, polenta or braised beans and greens.
Extra-crispy Brussels sprouts
Ali Slagle Thu, October 15, 2026 at 12:46 PM EDT 1 min read Add Yahoo as a preferred source to see more of our stories on Google. Add Yahoo on Google While nothing compares to the crackle of restaurant-made, deep-fried brussels sprouts, these get satisfyingly close.
Cottage cheese meatballs
Follow Cottage cheese meatballs Thu, October 15, 2026 at 12:46 PM EDT These protein-rich meatballs are remarkably tender for turkey meatballs. They skip the usual egg and bread crumbs and instead use cottage cheese to bind them and add moisture (much like ricotta). How they're cooked also guarantees their juiciness: Broiling them until the tops are just browned, then simmering them in store-bought marinara sauce locks in their moisture -- and means they're ready in just 30 minutes.
Coconut-creamed spinach with eggs
New York Times Cooking Published: Oct. 14, 2026, 12:19 p.m. Coconut-creamed spinach with eggs This soft and soothing pantry meal comes together in a flash: Sizzle a whole jar of green curry paste in oil, add frozen spinach (no need to defrost), then simmer with coconut milk until fragrant and saucy. Poach eggs in the creamed greens and finish with a squeeze of lime for brightness and cashews for crunch.
Three-ingredient peanut butter cookies
New York Times Cooking Published: Oct. 14, 2026, 12:19 p.m. Three-ingredient peanut butter cookies Versions of this three-ingredient cookie recipe -- just peanut butter, sugar and egg -- have appeared in community cookbooks and newspapers for decades, and for good reason: Because there isn't any butter or flour, their flavor is purely peanutty.
Coconut-creamed spinach with eggs
Ali Slagle Wed, October 14, 2026 at 1:22 PM EDT 2 min read Add Yahoo as a preferred source to see more of our stories on Google. Add Yahoo on Google This soft and soothing pantry meal comes together in a flash: Sizzle a whole jar of green curry paste in oil, add frozen spinach (no need to defrost), then simmer with coconut milk until fragrant and saucy. Poach eggs in the creamed greens and finish with a squeeze of lime for brightness and cashews for crunch.
Three-ingredient peanut butter cookies
Ali Slagle Wed, October 14, 2026 at 1:22 PM EDT 1 min read Add Yahoo as a preferred source to see more of our stories on Google. Add Yahoo on Google Versions of this three-ingredient cookie recipe -- just peanut butter, sugar and egg -- have appeared in community cookbooks and newspapers for decades, and for good reason: Because there isn't any butter or flour, their flavor is purely peanutty.
Five Weeknight Dishes: Simple dishes to ease into fall
Is everyone out there super jazzed for fall, ready to trade long, warm days for long, cold nights? Good, me neither. Though — and don’t tell summer — I am a little happy that autumn has arrived. As much as I love summer’s tomatoes and peppers and eggplants, I can’t resist the generous charms of cold-season squashes, heavy cabbages and apples so crisp you can hear them from the next room.
Five Weeknight Dishes: Simple dinners to ease into fall - West Hawaii Today
Is everyone out there super jazzed for fall, ready to trade long, warm days for long, cold nights? Good, me neither. Though — and don’t tell summer — I am a little happy that autumn has arrived. As much as I love summer’s tomatoes and peppers and eggplants, I can’t resist the generous charms of cold-season squashes, heavy cabbages and apples so crisp you can hear them from the next room.
Five weeknight dishes: simple dinners to ease into fall
Getting your Trinity Audio player ready... By Mia Leimkuhler Is everyone out there super jazzed for fall, ready to trade long, warm days for long, cold nights? Good, me neither. Though — and don’t tell summer — I am a little happy that autumn has arrived. As much as I love summer’s tomatoes and peppers and eggplants, I can’t resist the generous charms of cold-season squashes, heavy cabbages and apples so crisp you can hear them from the next room.
Cottage Cheese Meatballs
1 tablespoon extra-virgin olive oil, plus more for greasing 1 pound ground turkey (at least 6-percent fat) ½ cup (4 ounces) whole-milk cottage cheese ⅓ cup chopped basil, plus 1 basil sprig (optional) ⅓ cup finely grated Parmesan 1 garlic clove, finely grated Kosher salt (such as Diamond Crystal) 1 (24-ounce) jar marinara sauce Arrange an oven rack near the broiler and set the broiler to high. Add the olive oil to a large, broiler-safe skillet and swirl it around.
Three-Ingredient Peanut Butter Cookies
1 cup (270 grams) smooth peanut butter (preferably not natural) ½ cup (99 grams) granulated sugar Heat the oven to 350 degrees. Line a sheet pan with parchment paper. In a medium bowl, stir together the peanut butter, sugar and egg until combined. Stir vigorously for 20 seconds, until thickened and smooth. Use a two-tablespoon ice cream scoop to portion the dough into about 10 cookies (40 grams each), and place on the prepared sheet pan.
Coconut-Creamed Spinach With Eggs
4 ounces (⅓ cup) green curry paste 2 tablespoons neutral oil, such as coconut or avocado 2 (10-ounce) packages frozen chopped spinach, unthawed 1 (14-ounce) can full-fat coconut milk ¼ cup roasted, salted cashews In a large skillet or braiser, heat the curry paste and oil over high (use less paste for a milder result). Once sizzling, add the spinach.
Extra-Crispy Brussels Sprouts
2 tablespoons extra-virgin olive oil Place a sheet pan in the center rack of the oven and heat to 425 degrees. Meanwhile, trim the brussels sprouts and halve (or quarter if they’re quite large). Transfer the brussels sprouts to a medium bowl, reserving any loose leaves on the cutting board. Sprinkle the cut brussels sprouts with oil, salt and pepper. Toss until well coated. Working quickly, pour the brussels sprouts onto the heated sheet pan and arrange them cut-sides down.
These beans have bells on
a Superiority Burger dupe A few weeks ago I went into the city to have dinner with two parts of my heart that hadn’t been all together in over three years. My two friends and I shuffled into a booth at Superiority Burger and it felt like that opening scene in a holiday movie when the childhood friends come home for the holidays and you catch up for hours at a diner. Even with so much to talk about, the food did get some attention.
Five Weeknight Dishes: Simple dinners to ease into fall
Chicken and white bean stew. The first time you make this five-star Ali Slagle recipe, make it as written, so you can experience it in its gentle, soothing simplicity. Food Stylist: Spencer Richards. (Rachel Vanni/The New York Times) PUBLISHED: October 7, 2026 at 12:12 PM MDT Getting your Trinity Audio player ready... By Mia Leimkuhler, The New York Times Is everyone out there super jazzed for fall, ready to trade long, warm days for long, cold nights? Good, me neither.
Broccoli-farro salad with burrata
New York Times Cooking Published: Oct. 01, 2026, 12:12 p.m. Broccoli-farro salad with burrata The key to this hearty but fancy-feeling dish is the scallions and walnuts, which sizzle side-by-side in olive oil until the scallions are crisp and the walnuts are toasted. After farro and broccoli simmer together, they are tossed in lemon juice and the fragrant scallion oil, then topped with soft, milky burrata. Serve it as a main dish or a side with roast vegetables or meat.
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