Dinner
302 recipes found
Slow-Cooker Porchetta Beans
Braising stew meat with dried beans ensures a rich broth no matter what else is in the pot. Here, white beans and pork shoulder are cooked with the heady flavors of porchetta: garlic, fennel, sage, rosemary and black pepper. While fennel seeds or pollen are used in porchetta, this recipe opts for the bulb and its stalks, which soften into silky strands. Round out the meal with sautéed broccoli rabe or kale and crusty bread. For a stovetop version, see here.
Porchetta Beans
This is a special pot of brothy beans with ingredients reminiscent of porchetta: shreds of pork shoulder, wedges of tender fennel, and a broth heady with herbs, black pepper and garlic. Eat it as you would any braised white bean, such as over pasta or alongside sautéed broccoli rabe or kale and crusty bread. For a slow-cooker version, see here.
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The Speedy Sheet-Pan Salmon Dinner I Make When I Want to Impress
Make the prettiest (and smartest) sheet-pan dinner ever with this recipe for pomegranate molasses–glazed salmon with roasted kale and a bright mint gremolata. It's a one-pan stunner that's as easy as it is elegant.
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How I Get Restaurant-Quality Crunch in My Weeknight-Friendly Sweet and Sour Pork
A double fry, a clever dredge, and a touch of science—here’s how I finally cracked the code to sweet and sour pork that’s both shatteringly crisp and perfectly glazed.
Crispy Tofu Shawarma
The flavors of shawarma come alive in this plant-based spin featuring crispy shaved spiced tofu, sumac pickled onions, lemony tahini and fresh vegetables. Super-firm tofu is ideal as it doesn’t require pressing and is sturdy enough to withstand being thinly sliced. Tossing the tofu with soy sauce, an admittedly unusual ingredient in shawarma, imbues it with a deep savoriness, and when the tofu is pan-fried, it gets remarkably crisp-chewy. Cooking in batches ensures maximal crispness, but doesn’t require much babysitting, so that time can be spent whipping up the tahini sauce and prepping the vegetables. Cucumbers and cherry tomatoes offer a mix of crunch and sweetness, but you can use whatever you have on hand. Scoop leftovers into pita pockets for lunch.
Pork Tenderloin With Chickpeas, Tomatoes and Oregano Vinaigrette
This easy sheet-pan meal starts by roasting pork, cherry tomatoes and chickpeas with nothing more than oil, salt and pepper. No need to brown the meat first; you’ll get plenty of flavor from the punchy combination of oregano, garlic, oil and vinegar that is poured over everything after roasting. As the pork rests, its juices mingle with the vinaigrette and roasted tomatoes to form a sauce for the tender meat and plumped chickpeas. Serve it alongside a green salad, grains or orzo, a spoonful of Greek yogurt, crumbled feta or a pita warmed in the hot oven.
Sheet-Pan Feta With Corn and Shishito Peppers
It takes fewer than 10 minutes for the broiler to deliver a complete meal of molten, salty feta, sweet corn and smoky shishito peppers. While grilling cheese with vegetables is common in Mexican and Mediterranean traditions, this indoor, sheet pan rendition catches all the juices and oozing cheese as the feta slouches and chars and the vegetables plump and caramelize. Red onion quick-pickled in lime juice and a flurry of herbs cut through the richness. Serve it straight from the pan with warm pita, tortillas, quinoa, orzo, avocado, tzatziki or refried beans. For a kick, add thinly sliced jalapeños or serrano to the red onions, or top your plates with pico de gallo or hot sauce.
Sesame Salmon Noodle Bowls With Ponzu
Silky salmon, chewy noodles, crisp vegetables: These cold noodle bowls are refreshing and satisfying, and don’t require much effort. Inspired by zaru soba and udon — cold noodles served with dipping sauce — this recipe uses supermarket stars to deliver flavor fast. Coating the salmon with toasted sesame oil and seeds accentuates the fish’s richness, while ponzu, a sauce of citrus juices, soy sauce and dashi, brightens straight from the bottle. If you like, add a kick with wasabi, grated ginger, shichimi togarashi, yuzu kosho or thinly sliced serrano pepper.
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My Bold, Warming Turkey Chili Is Perfect for the First Frost of Fall
This satisfying, weeknight-friendly chili is made with tender ground turkey, sweet butternut squash, and toasted chiles for deep, balanced flavor.
Sweet Chili Baby Back Ribs
Ted Liberda grew up in the Kansas City suburbs, the son of a Thai restaurateur and a Midwestern backyard pitmaster. He opened Buck Tui BBQ in suburban Overland Park, Kan., with his wife, Pam, who immigrated from Lampang, Thailand, nearly 30 years ago and met Ted in one of his family’s restaurants. The menu reflects who they are with its blend of Thai and Midwestern influences. They season their baby back ribs, which are more tender and forgiving than the traditional Kansas City spare ribs, with a coriander-forward rub inspired by a jerky seasoning from Pam’s hometown. Then, they glaze them with a Thai-inspired sweet chili sauce while they cook in a cloud of Missouri hickory and oak smoke. The Liberdas have made ribs this way at home for years, and the layers of flavor in their recipe come together just as well in a Weber Kettle as they do in Buck Tui’s commercial-grade smokers.
Burnt Ends
When Calvin Trillin, a Kansas City, Mo., native, declared Arthur Bryant’s “the single best restaurant in the world” in Playboy in 1972, he introduced his hometown’s barbecue to a wider audience — burnt ends included. Back then, as Mr. Trillin wrote, employees at Bryant’s chopped up the burned edges of their briskets and handed them out for free, thinking no one would pay for them. But customers were already developing a taste for the crisp, smoky, snack-size bites, and Mr. Trillin’s endorsement helped make them a staple in Kansas City and beyond. Decades later, Anthony Bourdain singled out the burnt ends at Joe’s Kansas City Bar-B-Que (then called Oklahoma Joe’s). Developed by Joe’s co-founder, Jeff Stehney, this recipe starts with a whole brisket point — the fattier and more flavorful part of the brisket, which delivers the right balance of caramelized bark to fork-tender meat. (It’s been a long time since most burnt ends were actually scraps.) Smoking burnt ends takes the better part of a day, but it’s mostly hands-off, and the final product delivers the best of Kansas City barbecue — spice, smoke and sauce — in every bite.
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The Easy Chicken Enchiladas I Learned From My Tías (and Make Every Week)
These Mexican chicken enchiladas negras get their deep color and bold flavor from dried black chiles, charred tomatoes, and sweet, umami-packed black garlic. And they're easy enough to make on a weeknight thanks to rotisserie chicken.
Crispy Baked Tomato-Oregano Chicken
Baked in the oven and sealed with a layer of tomato paste and yogurt, this chicken — your choice: breasts or thighs — stays juicy as it cooks on top of a bed of tomatoes. The tomatoes deflate and collapse, becoming a little saucy, as the panko and Parmesan layer on top of the chicken crisps and melts. To maximize this dish’s appeal to kids and crowds alike, it doesn’t have any heat, but red-pepper flakes would be a welcome addition, as would grated garlic or chopped basil. You can serve the chicken with rice or bread, to soak up the pan juices, or bring it as is to picnics and potlucks.
Chicken Piccata Meatballs
Inspired by the flavors of piccata, these chicken meatballs are seasoned with capers, garlic and oregano and pan-roasted until golden. The pan drippings are used to create a quick and tangy lemon-butter pan sauce. The secret to these plump, tender meatballs is the panade, bread crumbs soaked in milk until softened and folded into the meat mixture. Serve the meatballs with pasta and any simply roasted vegetable, like broccoli, green beans or bell peppers.
Broccoli Rice With Eggs
This simple one-pot broccoli rice is a cozy weeknight option that will delight both adults and children alike. When cooking a simple bowl of rice, adding oil and salt to the cooking water is an easy way to bring indulgence, and, in Cantonese home kitchens, this is often a way to repurpose oil previously used for deep-frying. Oil imparts a silky mouthfeel to the rice while preventing the rice from sticking, resulting in slick, pearly, separated grains. Finely chopped, crisp-tender broccoli adds a fresh, subtle sweetness and hearty texture to the rice. Complete the dish with a hearty fried egg, drizzled with an easy soy sauce and oil seasoning to add savoriness that is not overly salty. If you’re lucky enough to have any leftover broccoli rice, it can easily be repurposed into fried rice.
White Skillet Lasagna
From stovetop to oven, this vegetable lasagna comes together quickly compared to a classic meat and tomato version and serves a smaller, more intimate group. While the lasagna sheets are boiling, make the streamlined vegetable filling: Sauté leeks, garlic and thyme in butter before tossing the fragrant mixture with béchamel sauce and some smoked mozzarella. Layered together in a skillet, the lasagna bakes up creamy and smoky, with crisp golden edges. A comforting meal on its own, it doesn’t need any side dishes, but a simple green salad would pair with it well.
Cheesy Tuna and Tomato Orzo
Truly perfect for both kids and grownups, this quick and nourishing one-pot orzo is an ingenious way to bring pantry staples together into a dish that's creamy, cheesy and gently spiced. The orzo is toasted for extra flavor, then simmered right in the pot with marinara and stock until perfectly tender. Flaked tuna adds protein without any fuss, and melty Cheddar or mozzarella adds richness into a deliciously saucy, satisfying meal. Ready in just 20 minutes, it’s ideal for busy weeknights when you want maximum flavor with minimal cleanup.
Tomato and Egg Noodles
Inspired by the beloved, homestyle Chinese dish stir-fried tomato and eggs, this recipe takes a fresh approach by using uncooked tomatoes. While the kid-friendly, sweet-and-salty flavor profile of the original dish is present here, the seasoning of salt, sugar, soy sauce and sesame oil also doubles as a quick pickling liquid for the tomatoes, softening them and drawing out their tangy juice. The ginger is recommended, but is optional to accommodate picky palates. Soft eggs are the key, so cook them quickly and briefly, and add them straight to the tomatoes as soon as they are ready to stop them from cooking further. The tomatoes can be marinated up to 24 hours ahead and stored in the refrigerator, which can draw out even more flavor. (If doing this, bring the tomatoes back to room temperature for 30 minutes before adding the eggs and noodles.) This dish is best served at room temperature.
Bibimbap-Style Soba Noodle Salad
In this meal-prep friendly twist on bibimbap, the kaleidoscopic Korean mixed rice dish, simple vegetable sides seasoned with sesame oil or soy sauce (called namul) are served with nutty soba noodles, and lavishly tossed in a spicy-sweet gochujang dressing. Blanching is a great way to lock in the vibrant hues, distinct textures and fresh flavors of vegetables. While it’s a very simple process, it does require some precision to ensure optimal results: Season the blanching water generously, cook the vegetables briefly, and, after cooking, expel as much water as possible. The different vegetables and noodles are prepared separately, so they can be easily packed away individually, ready for assembling a quick weekday lunch or a future dinner. Use whatever vegetables you have on hand. (Carrots, daikon, broccoli, kale and corn would also work well.) For extra heartiness, top with a fried egg.
One-Pot Creamy Pasta With Carrots and Peas
This comforting one-pot pasta is the kind of weeknight hero every busy household needs: quick, creamy and loaded with hidden vegetables. Sweet carrots and peas bring brightness and texture, while turmeric lends a golden hue and a subtle earthiness that’s both soothing and nourishing. A good amount of cream ties everything together, creating a silky sauce that clings beautifully to the pasta. With the option to stir in turkey, ham or shredded chicken, this recipe is endlessly adaptable. Best of all, it comes together in just 20 minutes, with minimal fuss.
Sheet-Pan Honey Mustard Chicken and Broccoli
When a marinade does the heavy lifting, throwing together dinner turns into a breeze. This sweet, tangy honey-Dijon blend coats freshly chopped broccoli and skinless chicken thighs. The broccoli florets and stems are separated, and the stems are peeled and sliced into thin coins, which helps them cook at the same rate as the other ingredients. To ensure perfectly tender broccoli, the sheet pan gets tightly wrapped in aluminum foil to trap in steam. Once the chicken and broccoli are partially cooked, uncover, then douse in more honey mustard. This second round of sauce gets charred, sticky and caramelized under the broiler. Since this recipe requires so few ingredients, it can be a versatile blank canvas that invites experimentation. Substitute some of the olive oil with toasted sesame oil and top with toasted sesame seeds for a nuttier flavor; replace some of the honey with hot honey; or simply top with lemon zest and juice at the end for the brightest results.
Lion’s Head Meatballs
Lion's head is a traditional Chinese stew, a comforting staple in many Chinese households. The dish features tender meatballs, made even more delicate by the inclusion of silken tofu. The meat mixture is vigorously worked to ensure the meatballs hold their shape and achieve a slightly springy texture. These meatballs are seared then stewed while nestled in napa cabbage leaves. As the cabbage softens, its juices infuse the broth, creating a delicate and delicious flavor profile. Steamed rice is the perfect accompaniment to this stew.
Classic Italian American Meatballs
The world may not need another classic Italian American meatball recipe, but this one is truly delicious and simple to prepare. The Pecorino Romano adds a subtle sharpness and funk that elevates the flavor. As for the sauce, passata, an often-overlooked tomato purée, creates a simple yet incredibly fresh tomato sauce that allows the meatballs to be the star. The best part? The sauce only gets better as the meatballs simmer in it. Nothing can replace a beloved family recipe, but the delicate texture of these meatballs, thanks to the ricotta, may convince you there’s another version to love.
Chicken Meatballs With Yogurt Sauce
This recipe transforms ground chicken into flavorful meatballs using warm spices, like paprika, cumin and coriander, and fresh herbs, like parsley, mint and cilantro, for binding instead of bread crumbs. Like Turkish kofte, these tender meatballs pair perfectly with a simple, garlicky yogurt sauce. Serve them with salad, rice pilaf or on toasted bread for a balanced and satisfying meal.