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1466 recipes found
Fried Cabbage
Southern fried cabbage smartly marries lean cabbage with pork in the form of rich, meaty bacon. First, you chop bacon into small pieces and cook until crispy. Next, the cabbage cooks right in the bacon fat with onion and garlic, quickly soaking up tons of smoky flavor. Covering the cabbage as it cooks helps it soften quickly and evenly, achieving a uniquely silky texture. A touch of stone-ground mustard gives a tangy lift. This easy side pairs well with roasted chicken, fried chicken, pork chops and grilled sausages.
Curry Shrimp and Sweet Potato
Inspired by the charms of Caribbean curry shrimp, this recipe provides a quick and adaptable path to dinner. Once the base recipe has been memorized, any number of substitutions can be made for the shrimp and supporting vegetables. The formula is simple: While shrimp marinate in curry powder, a medley of onions, bell peppers, garlic and chiles sweat their way to succulence. Sliced onions are added in two steps — once at the beginning and again at the end, with the shrimp — to offer both a mellow sweetness and a more pungent bite. This curry can be served on its own, but prefers to be spooned over freshly steamed rice.
Cauliflower Satay
In this party-friendly appetizer, roasted cauliflower is paired with a shortcut version of the rich, creamy coconut and peanut butter satay sauce often served with chicken. To coax out deep, nutty flavor from the cauliflower, first roast it simply slicked with oil to help it caramelize, then coat it in a blended mixture of coconut milk, shallots, lemongrass and spices to bump up moisture and flavor and roast until tender. While your cauliflower roasts, you’ll prepare a supersimple peanut sauce by simmering coconut milk with red curry paste and peanut butter. (The salt and heat levels in store-bought curry pastes vary widely, so season your satay sauce accordingly.) Intended as an appetizer, this recipe is hearty enough to work as a main course when served with rice, but also pairs well with crispy or grilled tofu, grilled chicken or steamed vegetables, and can dazzle as the centerpiece for a main-course salad.
Microwave Nutella Pudding Cake
This warm, gooey, flourless chocolate cake requires just three ingredients, five minutes and a zap in the microwave. Nutella does the heavy lifting here, standing in for sugar, fat and flour and offering its milky cocoa sweetness and toasty hazelnut flavor to every spoonful. This cake is best slightly underbaked so the center is molten like a lava cake. A dollop of vanilla ice cream or Greek yogurt is optional, but a wonderful way to balance the richness of the cake beneath.
Laksa
While chicken curry laksa is a popular restaurant dish across Southeast Asia, making it at home is entirely doable. It’s as simple as blending a spice paste, cooking it off and poaching some chicken thighs. It gets its complexity from rempah, a fragrant spice paste made with ingredients such as lemongrass and galangal (which can be swapped for ginger). This recipe calls for making your own rempah, but to save time, you can buy a good-quality paste and enhance it with fresh lemongrass, ginger and garlic (see Tip 2). The coconut milk-based broth is spicy, savory and rich, but not heavy, based on the curry laksa found at hawker centers in Malaysia and Singapore. The flavor improves over time, so it’s a dish worth making in advance.
Galbitang (Short Rib and Korean Radish Soup)
This traditional Korean soup features fall-off-the-bone tender braised short ribs and Korean radishes in a clear and soothing broth. Seasoned with onion, garlic and ginger, the radish releases its own sweet and savory juices to create a layered soup that is an elixir for cold winter months. Soaking the beef for 30 minutes beforehand helps remove impurities for a clear broth; there aren’t too many ingredients involved in making this soup so attention to detail pays off. A tip on easy degreasing, if time permits: Make the soup a day ahead and chill completely in the refrigerator; the fat will rise and solidify on top, making it a breeze to remove (and thereby yielding an even clearer and cleaner-tasting broth).
Kālua Pork
Tender, juicy and kissed with a touch of smoke, kālua pork is an iconic and revered Hawaiian dish dating back to the earliest settlers of the islands. Kālua, meaning “to cook in an underground oven,” is a cooking method brought by the Polynesians to what is now the Hawaiian islands. Traditionally, a whole pig is seasoned with Hawaiian sea salt, wrapped in locally grown ti leaves (which are also used to weave leis) and cooked in a pit oven called an imu for hours to serve at luaus and potlucks. While it’s not possible to replicate those traditional flavors and cooking techniques at home, you can still prepare a succulent and flavorful kālua pork using a handful of ingredients. Here, boneless pork shoulder (or Boston butt) is drizzled with hickory liquid smoke, seasoned with Hawaiian salt, wrapped with more widely available banana leaves, and slowly cooked to tenderness in a low oven. (You can also use a slow cooker; see Tip.) Serve kālua pork with rice and mac salad for a Hawaiian-style lunch plate.
Khoresh Gheymeh (Meat and Split Pea Stew)
In the canon of iconic Iranian stews, khoresh gheymeh holds a top spot alongside classics like ghormeh sabzi. A seemingly humble dish of gently spiced meat and split peas, khoresh gheymeh can be served as a cozy home-cooked meal or a celebratory dish; in big batches as a means of giving alms to those in need; or during religious ceremonies. “Gheymeh” refers to the size of the meat, which should be cut into small pieces. Traditionally, lamb is used, but you can also use beef. The stew is enriched with starchy Iranian yellow split peas called lappeh (see Tip). In this version, the split peas are parcooked separately so their texture and cooking time can be controlled. The split peas finish cooking in the stew, becoming tender but holding their shape. Limoo Ammani, or dried limes, lend the stew its distinctly rich and earthy tang, but if you can’t find any, use lime or lemon juice. Khoresh gheymeh is famously topped with either fried matchstick potatoes (see Tip) or fried eggplant; this version uses potatoes. Spoon the stew over rice and serve, if you like, with Shirazi salad.
Boulèts (Epis-Spiced Meatballs)
A favorite of the chef Elsy Dinvil, these tender fried beef meatballs were a common sight on her childhood dinner table in Jérémie, Haiti. Comforting yet complex thanks to epis, a Haitian seasoning blend made with herbs and spices, they’re a great addition to rice or even some crusty bread. You can enjoy them as is or with the piquant onion and tomato sauce below. If you like heat, be sure to break open the Scotch bonnet chile after it’s tender from stewing, and it’ll give the sauce a hot, fruity flavor.
Lo Han Jai (Buddha’s Delight)
On Lunar New Year’s Day, many Cantonese families will make a pot of lo han jai, also known as Buddha’s delight. The vegan dish is rooted in Buddhist tradition, which prescribes that a meat-free diet be observed during the new year as a form of self-purification and to welcome good luck. Delicious any time of year, Lo han jai has transcended Lunar New Year and is nowadays enjoyed as an everyday dinner dish. There is no single recipe for lo han jai — families are likely to have their own versions — but the key is to create a textural dish by bringing together dried and fresh vegetables. Swap out any of the ingredients you cannot find and consider substituting with other vegetables such as carrot, sugar snap peas, lotus root, baby corn or cauliflower.
Spinach and Gungo Pea Soup
When the winter soup rotation starts to feel a bit stodgy, reach for this more-green-than-bean recipe. Also labeled as pigeon peas, gandules or whole toor, depending on where you may purchase them, gungo peas are earthy and starchy, with a flavor similar to black-eyed peas. Bacon, in the form of both rendered bacon fat and crumbled bacon bits, offers smoky and savory notes to the soup. Seemingly endless piles of baby spinach finish the soup just before a portion of it is blitzed with an immersion blender, which adds body and encourages even more melding of flavors than the long simmer.
Shake and Bake Pork Chops
This homemade version of the nostalgic seasoned bread crumbs from the supermarket yields pork chops that cook up almost as easy and fast — and even juicier. The recipe also gives your spice cabinet a workout with a delicious blend of spices. Start by brushing a thin layer of mayonnaise on boneless pork chops to lock in moisture and add flavor. Then coat the chops in a heavily seasoned sweet and savory bread crumb mix and bake until perfectly crispy and moist. Served with applesauce on the side, these pork chops are perfect for quick weeknight dinners. In fact, the bread crumb mix can be made in large batches so it is always on hand.
Roasted Kabocha Squash
Naturally sweet kabocha squash takes on a caramelized richness when brushed with maple syrup and coconut oil and roasted. The flavorful dish is equally at home alongside a holiday roast, on a bed of whipped ricotta or atop a grain bowl. Coconut oil works exceptionally well here, adding a subtle nuttiness and sweetness that other oils lack, though vegetable oil will work too. Best of all, the kabocha skin is edible so no peeling required. Don’t forget to save those seeds for roasting.
Creamy Cauliflower-Cashew Soup
Creamy and comforting, this cauliflower soup happens to be vegan, and takes its silky texture from being simmered and thickened with roasted cashews. The nuttiness of the cauliflower and the cashews is balanced by the addition of a tart apple. The preferred thickness of creamed soups varies, so if the soup feels too thick, just adjust it to your ideal level of creaminess, adding more stock or water — and an additional sprinkle of salt — as needed.
Orange Marmalade
Marmalade techniques abound, and many are complicated, but everyone can master this easy recipe with good old-fashioned navel oranges and a little patience. Most traditional recipes are made with Seville oranges, a fragrant citrus that often requires blanching to remove some of its bitterness. To mimic the unique tangy bittersweetness of Sevilles, this method simply uses a combination of oranges and lemon. Rest assured, it will not taste cloyingly sweet, but rather balanced and bright, as all great fruit preserves should. One step that can’t be rushed, however, is an overnight soak to extract as much pectin from the boiled peels as possible — this will keep the marmalade spreadable and buoyant.
Miso-Maple Sheet-Pan Chicken With Brussels Sprouts
Doused in a sweet and salty marinade, this roasted maple-miso chicken with Brussels sprouts is as doable as it is delicious. With less than 15 minutes at a high temperature, the cubed chicken develops a sticky, shiny, slightly charred exterior, while maintaining a tender and juicy interior. Brushing the chicken mid-bake with marinade might seem a little fussy, but those sweet, caramelized pockets of flavor on top of the chicken are a worthy reward. If you’re looking for some additional brightness, top the chicken with a squeeze of lemon juice or a splash of rice vinegar. Serve over a bowl of rice or polenta.
Sardine and Egg Sandwich
In 1939, New Orleans chef Lena Richard self-published a cookbook to meet the demand for her recipes. She was the first Black person to host a cooking show and also owned restaurants, had a line of frozen foods and founded a catering company and cooking school. In addition to showcasing the Creole dishes of New Orleans, “Lena Richard’s Cook Book” included a whole chapter on sandwiches for luncheons and tea time. This four-ingredient mix comes together easily and tastes both complex and comfortingly simple. The recipe below reflects her book’s version and the tips added here offer guidance for cooks today.
Chicken and Chickpea Tray Bake
This easy chicken sheet-pan supper brings bold, warming flavors with minimal fuss. Tossed with ras el hanout, the chicken roasts alongside potatoes, sweet peppers and chickpeas, creating a richly flavored dish that practically makes its own sauce. The sheet pan may look crowded, but everything melts beautifully together as it cooks. The peppers, potatoes and chickpeas simmer gently in the oil, while the chicken sits halfway in, its skin staying crispy as the juices mingle below. Any chickpeas peeking out get delightfully crisp, while the rest confit in the oil, becoming soft and smooth. A finishing drizzle of sherry vinegar adds a bright, tangy kick, balancing the warm spices and bringing out the dish’s deep roasted flavours. Best of all, the prep is simple, and the oven does the rest, making this perfect for a cozy midweek dinner that still feels special.
Vegan Queso
Thanks to a hefty dose of funky nutritional yeast and smoky heat from paprika and chipotle, this cashew-based dip has enough nacho-cheesy vibes to please all kinds of eaters. Unlike traditional queso, this recipe, adapted from my cookbook “Start Here: Instructions for Becoming a Better Cook” (Knopf, 2023), stays smooth and creamy even at room temperature, ideal for snacking on all party long. Don’t be shy with the salt, which is critical to bringing out that cheesy flavor. Serve this with tortilla chips, steamed broccoli or French fries, or toss with boiled elbow macaroni for a vegan mac and cheese.
Sweet and Spicy Chicken Meatballs
Combining sweet and spicy flavors in savory, satisfying weeknight meatballs, this recipe calls for a generous amount of crushed red pepper to contrast with the deep caramel honey-like chopped dates. A hefty dose of herbs and citrus zest serves to lighten and brighten. Medjool dates can be easier to find, but if you can obtain a variety called deglet noor, the dates will be a little drier and easier to chop. Serve the meatballs with warm couscous, a couscous salad or a simple green salad.
Arugula Salad With Radish, Fennel and Mustard
This zesty arugula salad is a bold beginning to a meal. Use a sharp knife or mandoline to cut the watermelon radish and fennel bulb so they’re just shy of paper thin. When dressing the salad, try to bring some of those bright, colorful slices to the top for an especially attractive result.
Easy Cooked Grains
If you can boil pasta, you can cook most any grain. While grains come in all shapes, sizes, hues and textures, they can all be cooked using the same straightforward method. For evenly cooked grains, just let them tumble in a saucepan of simmering, salted water until tender, then drain them of excess water. For a warm side, rest them in a covered pot. For separated grains to add to salads or bowls or refrigerate for the future, cool and dry them on a sheet pan before using. With such a simple, multipurpose method, the bouncy chew of barley, the springy pouf of quinoa, the bitter edge of buckwheat and the sour tang of rye berries can all easily be incorporated into your cooking routine.
Spicy Turkey Burgers
The turkey burger doesn’t always get the respect (and love) it deserves, because turkey’s leanness can create a dry, crumbly burger. But those worries disappear when you add a dollop of mayonnaise to the burger mix, which ensures a juicy bite and encourages a caramelized coating. Using a mix of ground cayenne and paprika gives the patties a smoky heat that amplifies their meaty flavor. The garlicky iceberg slaw tames the burger’s spiciness and should spill out of the sides like a happy mess.
Honey Garlic Shrimp
This speedy dinner comes together in less than 30 minutes and relies on pantry staples like honey and soy sauce for easy weeknight flavor. The honey-garlic sauce works double-time, serving as a sweet-and-savory marinade and as a pan sauce for the crustaceans. While large shrimp work best for this recipe (and are the most forgiving when it comes to cooking time), smaller shrimp will work, too. If your shrimp cook through before it’s time to add the sauce to the skillet, transfer them to a serving dish and reduce the sauce on its own before pouring it over the shrimp. Serve with steamed rice, and a simply cooked green vegetable or cucumber salad.