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1466 recipes found
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.
Curried Coconut and Red Lentil Soup
In this quick-cooking and restorative soup, the key to building flavor fast is curry powder. While the spice blends vary from brand to brand, most include at least coriander, cumin, turmeric, fenugreek and black pepper. Madras curry powder, used here, is a spicier variant featuring chile powder. In the time it takes for the vegetables and aromatics to soften, the red lentils cook through, creating a creamy, velvety texture when the soup is blended. The optional addition of coconut water reinforces the flavor of the coconut milk and balances the aromatic savoriness with a hint of sweetness. The extra hydration this soup provides is especially welcome during Ramadan.
Slow-Cooked Fish With Citrus and Herbs
During Nowruz, the Persian New Year, it’s customary to serve fish alongside sabzi polo, buttery herbed saffron rice, as a nod to renewal and prosperity. Traditionally, white fish is smoked or fried, but this dish brings in many of the same key ingredients — fragrant saffron, fresh herbs and citrus — while embracing a more effortless, slow-roasted approach. A flaky white fish like cod or halibut works beautifully here, but salmon also works and tastes especially luxurious when bathed in olive oil, garlic and dill.
Shirini Gerdooyi
Desserts for Nowruz, the Iranian New Year that is also celebrated in Afghanistan, Azerbaijan, Kazakhstan, Tajikistan, Uzbekistan and beyond, are symbolic of a sweet year to come. In the days leading up to the first day of spring, which marks the New Year, home kitchens become a festive hub, busy with the preparation of baked goods to share with friends and family. Shirini gerdui, also known as pofaki gerdui, are one of many traditional Nowruz cookies. Here, they also are scented with vanilla. Made with only a handful of ingredients, they are light and delicately sweetened, crisp around the edges, chewy and slightly hollow on the inside with welcome bites of walnut. Serve with a cup of tea to welcome a sweet new year.
Cabbage Steaks
Tender and crisp cabbage “steaks” are indeed vegetarian, similar to cauliflower steaks, but achieve remarkable complexity from the way they are sliced into thick planks and roasted, which chars the outer edges and makes the inner leaves rippled and buttery for a balance of textures. The key is using plenty of olive oil: Some gets blended with spices and brushed all over the steaks, and even more is drizzled on top just before roasting. Serve these cabbage steaks as a simple side with a sprinkle of dill, alongside a pile of pierogi, a spatchcocked chicken or roasted salmon, or serve them as a main, with a spoonful of romesco and some fresh bread.
Cucumber-Cabbage Salad With Sesame
Taking cues from Vietnamese flavors, this colorful salad can be served on its own or be a fine accompaniment to roast chicken, grilled meat or fish. The dressing, a zippy mixture of garlic, ginger, sesame oil, fish sauce, lime juice and jalapeño, makes sure the vegetables shine. Ordinary cabbage will work fine, but if you can find napa cabbage, so much the better.
Chicken Jalfrezi
Originally created as a way to add flavor to roasted meats, chicken jalfrezi is a tangy, spicy stir-fried curry with origins in Bengal. “Jalfrezi” translates to "hot fry," and the dish typically features meat coated in a thick tomato-based gravy — a defining characteristic of the Anglo-Indian version that became popular through British curry houses in the mid-20th century. This recipe uses both Kashmiri chile powder and fresh serrano chiles to deliver its signature spicy kick.
Sausage and Barley Soup With Greens
This simple, satisfying soup relies on sausage as its flavorful base. Start by cooking raw sausage, rather than precooked links, since it generally has better texture and flavor for soup. Pearled barley adds heartiness and a wonderful chewy texture. Stir in a handful of greens at the end, plus a little vinegar for brightness, and you have a cozy meal in less than an hour of mostly hands-off time. To make this soup gluten-free, you can substitute French green lentils for the barley. If you are making it ahead of time, wait to add the greens until you’re ready to serve to preserve their bright, fresh flavor.
Bourbon Beef and Farro Stew
Reminiscent of a soothing beef and barley soup, this bourbon-scented short rib and farro stew brings much-needed comfort during the cold season. As with many beef stews, you’ll start by searing the short ribs. Beef short ribs are not the cheapest cut, but they are prized for their marbled fat, which builds complexity, and they simmer up deliciously fork-tender. Making the most of the flavor-packed fat rendered from the short ribs, the onions get lightly caramelized in it, then showered in splashes of smoky, sweet bourbon. Next, everything goes in the pot: The short ribs are gently simmered in beef stock alongside paprika and cumin-spiced onions, carrots and farro. A splash of balsamic finishes the stew, balancing out the rich, meaty flavors.