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1479 recipes found
Chickpeas all’Arrabbiata
A quick rummage through the pantry brings these saucy beans to life in this humble meal that leans on the power of a few dusty cans that may be lingering on your shelves. Let chickpeas swim in this fiery, garlic-heavy arrabbiata sauce built from canned tomatoes and they take on the vibes of the best slow-simmered red sauce classics in a fraction of the time. Slip a pan of no-stir creamy polenta into the oven before getting the beans started and it will be ready to catch every drop of sauce, but you could also toss the chickpeas with pasta or simply spoon them over toast.
Minorcan Clam Chowder
Though it shares similarities with mild-mannered Manhattan clam chowder, thick, briny, spicy Minorcan clam chowder gets its signature, fruity heat from datil peppers, and its Bolognese-like texture from a vegetable purée, plus a generous simmering time. Minorcans descend from indentured servants who, in the late 18th century, were recruited from around the Mediterranean, assembled on the Spanish island of Menorca and sent to Florida to farm indigo. Many Minorcan families still live near St. Augustine, Fla., and visitors to the Spanish-settled city can eat the chowder in a number of restaurants. However, the pinnacle of Minorcan clam chowder cooking is achieved just once a year at the St. Ambrose Spring Fair, for which Mary Ellen Masters — who is known as the “Queen of Minorcan Clam Chowder” — oversees the annual effort to prepare 180 concentrated, clammy gallons.
Herby Asparagus Salad With Beets and Prosciutto
Asparagus is absolutely a symbol of spring, so what better way to celebrate the season than by centering them in a salad. A platter of green spears, bathed in a mustard-tinged vinaigrette, would be perfectly fine, but for something more celebratory, it’s nice to dress things up, with finely slivered raw beets, a shower of dill, parsley and mint leaves, and chopped (or quartered) soft-cooked egg. A few slices of prosciutto complete the colorful assembly. For the best flavor, look for the freshest firm, shiny asparagus available, whether pencil thin, medium or hefty.
Lamb Shoulder With Greens and Beans
Spring and lamb are synonymous, so in honor of the season, make this succulent lamb shoulder braised with white wine and aromatics. While the lamb is, of course, a showstopper, the real star is a mélange of greens (chard, kale or large spinach) and beans, punched up with rosemary, hot pepper and orange zest. Look for fresh favas, or substitute the peeled frozen variety (found at Middle Eastern grocery stores), frozen edamame, baby limas, green peas or a combination. An ideal dinner party main, every part of this dish can be prepared hours (or a day) ahead and reheated just before serving.
Roasted Cabbage With Capers and Garlic
It sounds so simple — roasted cabbage with a garlicky caper oil — but the resulting dish is anything but plain. Sharp from briny capers and unapologetically pungent from the garlic, with a bold kick of zesty lemon, the flavored oil serves as both a marinade for the cabbage and a finishing glaze. As the cabbage roasts, it turns savory and caramelized while the capers develop a crunch. Make this dish heartier by roasting chickpeas alongside the cabbage, serve alongside a protein like quinoa or pan-fried tofu, toss through pasta, or simply serve with bread to mop up every last drop.
Beef Fried Rice
Fried rice is perfect for easy and fast weeknight cooking, as it is highly customizable and can be made with all sorts of veggies and protein. This beef version employs a traditional Chinese technique of velveting meat that quickly tenderizes tougher cuts. Simply mix the beef with cornstarch and oil (seasoned here with soy sauce) and let stand for 30 minutes (or even just 15 minutes, if that’s all you’ve got) before stir-frying until browned. Feel free to add more vegetables to this fried rice, like shredded cabbage or snow peas. Be sure to have all of your prep ready before cooking, as the process goes quickly.
Slow-Roasted Lamb With Grapes
There’s something deeply satisfying about a slow-roasted lamb that requires minimal effort but delivers big reward. This version, rubbed with cumin, salt and a touch of sugar, falls effortlessly off the bone, its richness perfectly complemented by a sticky-sweet sauce of roasted grapes and bright lemon. The rub lightly cures the lamb, enhancing its flavor in just 30 minutes before roasting; the flavor develops further as the lamb roasts. After three hours of cooking, the heat is turned up and the grapes are added, caramelizing and releasing their juices, which commingle with the lamb juices in the pan, resulting in a glossy sauce that clings to the lamb. Pair it with crispy potatoes, a sharp green salad, or lean into the spiced undertones with fragrant rice. However you serve it, this slow-cooked lamb is the kind of dish that feels both special and effortless, perfect for gathering around the table.
Rhubarb-Almond Crumble
This tangy, fruity dessert is gluten-free, vegan and suitable for Passover (those who choose to avoid cornstarch at Passover can use tapioca starch in the filling). The topping is a bit sandier and more caky than a classic crumble, with a subtle, nutty sweetness from a combination of almond flour, almond butter and shredded coconut. Paired with the jammy fruit, the almond butter gives this crumble distinct PB&J energy. Note that almond butter brands vary widely; some are loose and runny, others thick and pasty. If yours is on the thicker side, you may need to add a bit more to get the crumbs to hold together. Leftovers make a terrific breakfast, topped with yogurt if you like.
Miso Matzo Ball Soup
This is a delightful, comforting soup to start your Passover Seder (see Tip) or to serve any time of year. The matzo balls add a festive crosscultural touch to miso soup, a dish so beloved in Japan it’s consumed at almost every meal. Vary the vegetables and tofu as you wish, adding potatoes, onion, carrots, cabbage or really any thinly cut vegetable that you fancy. Fresh ginger and a bit of ichimi togarashi give the matzo balls some punch. Finish the soup with a sprinkle of Japanese shiso leaves, a member of the mint family. For a large crowd, you can prepare both the soup and the matzo balls ahead of time and heat them up separately, combining them just before serving.
Tinned Fish Hand Rolls
With tinned fish, tender rice and mixed vegetables, these meal-worthy hand rolls are all at once rich, fresh, crunchy and tender. They’re also pantry-friendly and customizable: Crack open a tin of any assertively-flavored fish (save the canned tuna for spicy tuna) and slice any mix of crunchy vegetables. (Pro tip: Baby carrots stay juicier in lunchboxes than regular carrots.) Clementines may be a surprising addition, but sweet citrus and oily fish are a common duo in Persian, Mediterranean and Mexican dishes. Try to use toasted nori sheets if you can; nori snack sheets are more brittle.
Burgoo
If you were to spend some time in Kentucky on Derby Day, or visit at a local restaurant like Shack in the Back BBQ, you’ll likely see people eating burgoo. Burgoo, a cousin of Brunswick stew and Minnesota booya, is a richly layered, slow-cooked stew that usually contains a mix of meats and vegetables such as corn, okra and lima beans, simmered with tomatoes. There’s a saying among “burgoo-masters” that goes,“If it walked, crawled or flew, it goes in burgoo,” and indeed, many traditional versions, cooked over an open fire, have included meats like mutton, squirrel, duck and rabbit. This version uses chicken, pork and beef. Burgoo takes as much effort as you’d imagine, with prep being the biggest hurdle. However, if you set aside a Sunday morning to tackle it, you’ll be rewarded with a rich and flavorful meal that will leave you fulfilled in more ways than one. A pot of burgoo needs just as much room as it needs time to cook, so consider using at least a 9-quart Dutch oven or stock pot for this recipe.
Mushroom and Egg Donburi
There are many different types of donburi, a Japanese rice bowl topped with some combination of meat and vegetables, including gyudon (beef), katsudon (pork) and oyakodon (chicken and egg). In this meat-free version, which was inspired by oyakodon, mushrooms and leeks simmer in a dashi-based sauce before beaten eggs are poured over and cooked until custardy. The combination of mushrooms and leeks is especially satisfying because it doubles down on the savory and sweet contrast in the sauce, but vegetarian versions of oyakodon are also frequently made with cubed tofu or other thinly sliced vegetables and egg. To keep it vegetarian, use fish-free dashi, which can be purchased or made with dried shiitakes and kombu. (You can add the rehydrated shiitakes to the mushroom mixture.)
Honey-Garlic Salmon With Grapefruit
A flurry of chopped fresh parsley, lemon zest and garlic, gremolata is an Italian condiment that can brighten luxuriously meaty dishes like osso buco, or just about anything else that skews rich, including buttery roasted salmon fillets. This creative take on the classic garnish swaps the lemon with grapefruit, using both zest and fruit. Add the optional mint to the equation for additional brightness. Not one bit of the citrus is wasted: The juice is reduced and combined with honey and garlic to make a sweet glaze for the fish that offsets the bitter notes of the parsley and fruit.
Salpicón de Pescado (Spicy Citrus-Marinated Fish)
In Mexican cooking, salpicón is a dish of fish, shellfish or meat mixed with chopped vegetables and tossed in an aromatic dressing. In the Yucatán, salpicones are flavored with sour orange juice and habaneros. In this version, quick-roasted fish fillets are tossed in lime and orange juice to mimic that tropical flavor. The fattiness of the fish and avocado tame the heat of the habaneros, but if you are sensitive to spice, use half of a habanero or look for habanadas, a chile that tastes just as sweet and floral as a habanero but with zero heat! You can serve this dish right away while the fish is still warm, or refrigerate the fish and pico de gallo separately for a few hours — the flavors only get better. Then mix together cold for parties, picnics or a day at the beach.
Orange-Ginger Brussels Sprouts
Bring sunshine to your vegetable routine with a sharp dressing of turmeric, ginger, citrus and lots of black pepper. The combination is reminiscent of nose-clearing tonics and the spices in sabzis which can brighten roasted brussels sprouts as well as cooked beets, squash, carrots, cabbage or other hardy vegetables. Juicy orange chunks, chopped peanuts and cilantro (including crunchy stems) add pops of texture and freshness. This side would glow on a dinner party spread, or make it a weeknight meal by stirring in chickpeas or eating it with grains and yogurt.
Seco de Pollo (Ecuadorian-Style Chicken Stew)
This lush, rich Ecuadorian stew belies its name, “seco,” which in Spanish means “dry.” In this recipe from the cookbook “My (Half) Latinx Kitchen: Half Recipes, Half Stories, All Latin American,” Kiera Wright-Ruiz boosts the flavor by first browning the chicken in a pot to a golden veneer, then gently sizzling a pulverized sofrito of onion, garlic and bell pepper in its rendered fat, scraping up the lovely dark bits. Traditionally, the chicken was simmered in chicha, a fermented alcoholic beverage often made with corn, yuca or quinoa, but a simple lager will do here, bringing a mellow, malty depth. The beer’s trace bitterness is offset by tomatoes and naranjilla, also known as lulo, a small indigenous fruit that’s lime-sour and oozily tart like a pineapple. (You may substitute freshly squeezed orange juice.) Submerged in broken-down tomatoes, naranjilla and beer, the chicken lounges, loosens, relents. At the very end, there’s a splash of vinegar to snap everything into focus, and cilantro by the fistful, clean and bright.
Jjajangmyeon (Black Bean Noodles)
Smothered in a supersavory gravy studded with pork belly, these chewy wheat noodles are South Korea’s cultural equivalent to delivery pizza in the United States. Traditionally a takeout food, this variant of China’s zha jiang mian was created in Incheon, South Korea, by Chinese migrant workers around the turn of the 20th century. Over the years, the dish has become sweeter and richer with pork to match Korean palates. A flavorful broth results in the most flavorful jjajang sauce, which is simmered slowly here to develop the deep comfort of onion and cabbage that scaffolds umami sweetness over the fragrant pork belly. Traditionally, powdered starch thickens the sauce, but here, grated potato achieves the same effect with less gloopiness.
Haleem (Spiced Beef, Lentil and Barley Stew)
Heavily spiced with peppercorns, fresh ginger, cumin and garam masala, this slow-cooked stew is rich with meltingly tender beef and thickened with tender, broken-down dal and barley. It’s typically prepared in big pots to feed a crowd for special occasions like Eid in Muslim communities across India and Pakistan. While haleem is traditionally slow-simmered on the stove for a few hours (see Tip for the stovetop method), this version, made in an Instant Pot, achieves a similar result in just over an hour. Briefly pulsing the stew in a food processor or using an immersion blender during the final moments of cooking is the easiest way to achieve the stew’s signature silky texture, but vigorous whisking will also do the trick. Serve with roti, naan or pita.
Ginger-Spiced Chicken Broth
Broth is a traditional comfort food for recovery — whether from illness, injury, or childbirth — across many cultures. What makes this version particularly nourishing is the use of chicken wings — their abundant cartilage creates an exceptionally collagen-rich, velvety broth. A generous amount of ginger delivers warmth and spice; add a couple of chiles if you'd like some extra heat. Like most broth recipes, this one is very forgiving. Adjust any ingredients based on preference or availability, and it will still be more flavorful than store-bought versions. Simmer for up to 3 hours to develop the deepest flavor. Enjoy it on its own with a squeeze of citrus, or use in any recipe calling for broth.
One-Pot Kabocha Squash and Coconut Rice
Great on its own, this rice dish makes for a light, low-effort vegan meal, but it can also be served alongside seared tofu or grilled chicken. Kabocha wedges are shingled over a base of coconut rice seasoned with garlic and ginger. You’ll marvel at how the rice cooks through in the time it takes for the squash to tenderize. There’s an art to cooking rice in a pot, and the details make a difference. First, be sure to wash the rice thoroughly before cooking to rinse out the starch from the grains for a fluffier texture. Be patient and try not to peek under the lid while the rice is cooking, as you’ll want to keep the hot steam inside the saucepan. If the brand of coconut milk you’re using does not have any stabilizer, the liquid may appear curdled. Don’t be alarmed: It’s all fine and will still taste delicious.
Sheet-Pan Sausages, Sweet Potatoes And Balsamic Kale
This cozy sheet-pan dinner has flavors we love to love all year long. As sausage, sweet potatoes and whole sage leaves roast together, the sage seasons the sweet potatoes and crisps as if you fried them. Meanwhile, kale leaves soften in a combination of balsamic vinegar, dried cranberries (or cherries), honey and shallot. When the sausages and sweet potatoes are browned, transfer them to plates, then use the pan drippings and residual heat on the sheet pan to turn the kale silky and tangy.
Chile-Lime Crispy Rice With Roasted Vegetables
Cool-weather eating can mean heavy flavors and dishes that rely on richness to wake up your palate. This recipe makes a sharp left by combining sweet, caramelized vegetables with an ultrabright, spicy dressing and unexpected pops of crunch and chew from skillet-crisped rice. Serve as is, or toss in chopped peanuts, cooked shrimp, ground pork or shredded chicken for added protein.
Coconut Curry With Potatoes and Greens
This hearty dish comes with many possibilities: Part chunky chowder, part saucy curry, it can be eaten as a soup, with crusty bread on the side, or ladled over steamed rice or rice noodles. The flavor foundation of this aromatic, vegetable-laden dish comes from store-bought Thai curry paste, an undisputed weeknight pantry hero that delivers complex spices straight from the jar. Frying the paste until it turns a darker shade makes it even more special by intensifying its flavors. Different brands of curry paste will vary in water content, saltiness and spice, so keep that in mind when deciding how much to add. While any variety of potatoes could be used here, starchy Yukon Golds will hold their shape best, with a lovely creaminess that pairs harmoniously with the greens. Make this meal even heartier by adding diced extra-firm tofu or chickpeas.
Citrus-Soy Chicken Ramen
Bright and zippy, rich and savory, this streamlined take on ramen wakes your palate like a sunbeam streaming through the curtains on a lazy morning in bed. It’s superfast yet it tastes as if you've just spent hours simmering it. Simply make a quick garlicky broth enriched with soy sauce and enhanced by the bones and skin from a store-bought rotisserie chicken. Cook noodles right in the broth and then add the shredded chicken, fresh citrus juice, cilantro, sesame and a little more soy. If you’d like, serve with the juiced lime and lemon halves in the bowl to add more vibrancy to this satisfying meal.