New York Times Cooking contributor, author of the Substack newsletter Gentle Foods, and former Bon Appétit editor, Christina Chaey delivers nourishing food that is easy to cook and comforting to eat and characterized by accessible, bold flavors.

“Make it nice for yourself,” is Christina’s mantra for the reader. And that’s exactly what these forgiving recipes do for our busy everyday lives.

Gentle foods are deeply flavorful dishes that comfort and nourish. They are easy to prepare and make you feel good without demanding any fuss in return.

These 100 recipes check every box of healthful weeknight cooking: Almost all come together in under an hour (and without fancy tools), and you’ll discover new ways to think about familiar ingredients and never get bored. Inspired by Korean, Mediterranean, and classic American comfort food, they include the following:

- Cooking from the Pantry: Custardy Steamed Eggs; Lunch Lentils with Yogurt and Basil
- Breakfast: Poached Eggs with Yogurt, Greens, and Brown-Butter Chili Crisp; Hearty Apple-Oat Muffins
- Soups: Snow Day Roasted Tomato Soup; Umami Mushroom Barley Soup
- Fancy Salads and Simple Vegetables: Marinated Beets with Citrus and Warm Feta Croutons; Desert-Island Broccoli Rabe
- Vegetarian Mains: Kale Saag Tofu; Pillowy Ricotta Gnocchi with Crispy Sage and Brown-Buttered Walnuts
- Seafood: Soy and Ginger Steamed Fish; Weeknight Salmon with Coconut-Braised Greens; Slow-Roasted Halibut with Asparagus, Potatoes, and Olive Salsa Verde
- Meat: Tangy & Saucy Vinegar Pork Chops; Golden Chicken and Lentil Stew
- Few Desserts: Plushy Almond Cake; Lime Custards with Salty Graham Crumbles