Dinner
187 recipes found
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The 15-Minute Maple-Glazed Salmon I Make on Repeat
Broiled salmon is just as easy to prep as baked salmon, but it has a better texture and flavor. Here's how to make broiled salmon with a simple maple-mustard-mayo spread in 15 minutes from start to finish.
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Need a Mediterranean Vacation? This Sheet-Pan Greek Chicken Dinner Is the Next Best Thing
Layered with lemon vinaigrette, herbs, vegetables, and tzatziki, this sheet-pan chicken recipe turns a simple supper into a restaurant-style Greek feast.
Sheet-Pan Ravioli With Burst Tomatoes
Transform store-bought ravioli and a mélange of tomatoes into this low-effort, high-reward sheet pan dinner. Roasting the ravioli at high heat gives the pasta pockets crispy edges and delivers bursting tomatoes that collapse into a rich, tangy sauce. Use whatever tomatoes you have on hand: Small cherry, Sungolds or grape varieties can be left whole, while larger ones like beefsteak or Roma can be cut into irregular chunks to help them fall apart. The ravioli and tomatoes are finished off with grated pecorino and lots of black pepper, reminiscent of cacio e pepe.
Tomato and Burrata Salad With Chile Crisp
Tomato and burrata couple up nicely for a light summer meal, and they get an instant makeover with the addition of chile crisp. A powerful weeknight tool, the condiment is made with a heady mix of spices suspended in a fiery red oil, brimming with complexity and umami. In this recipe, the chile crisp both seasons and dresses the salad. Every brand of chile crisp will vary in spice, heat and saltiness, so vary the amount accordingly. The spicy oil is tamed by the milky, buttery burrata, though you could also substitute with fresh mozzarella or ricotta. Be generous with the cilantro, as it brings a bright, floral note to the tomatoes. This makes an excellent main-meal salad served with bread, or can be enjoyed with noodles or pasta.
Chicken, Cucumber and Nectarine Salad
This light yet satisfying summery salad is meant to be flexible and adaptable, the kind of easy weekday recipe that helps you turn the odds and ends in your fridge into a quick and healthy meal. Consider swapping in torn mozzarella or goat cheese for the feta, using basil instead of mint, or using any roasted nuts you’ve got on hand. If you can’t find a ripe nectarine, a peach, a plum or a handful of juicy berries would work great, too. The key is to keep the ingredients fresh and bright, and to dress the salad just before eating it so everything stays crisp. Serve with a cold glass of white wine and a nice hunk of bread on the side.
Skillet Pork Cutlets With Fresh Peach Butter
Thin pork cutlets are perfect for fast weeknight meals: They cook in less than 10 minutes and readily take on the flavors of the brown butter sauce they’re topped with. The rich sauce gets a bright lift from fresh summer peaches, coarsely grated so they release all of their fruity sweet juices. (The step also skips the trouble of peeling them.) Steamed or grilled corn is a perfect accompaniment for both the juicy pork and sweet-tart peach butter.
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I Finally Found My Dream Sandwich—It's Salty, Sweet, and Totally Unstoppable
This marinated tofu sandwich is savory, tangy, and sweet. Loaded with early-2000s sandwich shop favorites, including alfalfa sprouts, avocado, and cucumber, it's large and in charge—and incredibly satisfying to eat.
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The Protein Swap That Completely Transforms Chicken Tikka Masala
This vegan tofu tikka masala is just as rich and tangy as paneer or chicken.
Pasta Salad With Sun-Dried Tomato Pesto
Sun-dried tomatoes take center stage in this pasta salad that tastes just as delicious at room temperature as it does chilled. The dressing (combining elements of pesto rosso, pesto alla Trapanese, and pesto alla Genovese) leans on oil-packed sun-dried tomatoes to yield a sweet and tart base. A combination of toasted pine nuts, fresh basil and garlic round out the pesto, providing that characteristic nutty, sharp, herbaceous flavor. To bring it into dressing territory, a splash of red wine vinegar laces the pesto. That gentle punch is accentuated by a generous squeeze of lemon juice over the pasta, yielding a salad that’s undeniably savory and bright. For the best tomato flavor, avoid oil-packed sun dried tomatoes that contain vinegar as the tomatoes can take on too strong of a vinegary bite.
Seared Scallops With Tomato Salad
A perfectly seared scallop needs little more to taste complete. A squeeze of lemon is sufficient, but if you want a stellar partner to balance the sweet saline bite of caramelized sea scallops, make this tomato salad of tomato salads dressed with an acidic, savory vinaigrette inspired by mignonette, the classic accompaniment to raw oysters. It’s dotted with minced shallot to carry tomatoes and earthy spring mix — and scallops, of course — to umami heights.
Chile-Garlic Steak and Zucchini
Umami-rich rich steak and mild yet hearty zucchini are paired with a simple sauce that works to enhance both. First the steak is sliced thin, then cooked hot and fast. One side is cooked a little longer to brown and caramelize, while the other has just brief contact with the skillet to keep the steak medium-rare. The zucchini is cooked similarly, steaming in its own moisture until tender yet still somewhat firm. A bright, slightly spicy, tangy sauce is drizzled over, with a handful of refreshing mint to finish. Serve as is, or pair with chunks of baguette, roasted potatoes or a lightly dressed green salad.
Corn Quesadillas
Loosely inspired by the flavors of elotes and esquites, these vegetable-forward quesadillas are sweet thanks to peak-season corn, slightly smoky, and gently spiced, making for the most satisfying of summer meals. Fresh, plump corn (save the frozen stuff for another day) is quickly sautéed with poblano and jalapeño chiles until crisp-tender, helping to maintain its texture in the quesadilla. Creamy Monterey Jack cheese mellows the heat of the corn mixture, bringing its earthy savoriness to the forefront. The filling can hold for up to 3 days, meaning you can have fresh quesadillas on demand. To contrast with the richness of the cheesy, savory filling, a zesty lime dipping sauce brings brightness and rounds out each bite.
Chicken Soup With Corn and Spinners
This recipe is a more streamlined take on a Jamaican Saturday soup, a simmered-until-tender marriage of beef or chicken and starchy vegetables. Thanks to a few strategic moves, this recipe takes only one hour but tastes like the result of an hours-long endeavor. Simmering bone-in, skin-on chicken thighs in chicken stock fortifies the soup, coaxing out gelatin from the bones and releasing fat from the skin to create a rich foundation. Instead of cutting corn kernels off the cob, the corn cobs are cut into pieces, which are less fussy to prepare, and more fun to eat — with hands, as nature intended! Handmade dumplings called spinners thicken the soup further and add a chewy bite.
Balsamic Roasted Chicken With Peaches
Boneless chicken thighs, shallots, peaches and cherry or grape tomatoes are coated in a simple balsamic marinade and roasted until crispy, sweet and juicy. After roasting, extra marinade is added to the pan to simmer with the juices, creating a thick, tangy sauce that begs to be drizzled over everything or sopped up with a crusty hunk of bread. In addition to a sprinkling of fresh basil for serving, a ball of broken burrata or crumbles of feta would also be delicious. This recipe works well with any peaches, even those that may not be perfectly ripe or sweet, and can be made with other stone fruits like nectarines or plums, as well.
Kenai Dip (Smoky Jalapeño Cheese Dip)
Slathered on burgers and sold by the tub in grocery store delis across Alaska, this cold, smoky jalapeño-cheese dip is most authentically consumed within earshot of a 4-stroke outboard motor while fishing for salmon on the Kenai (keen-EYE) River. The original dip, also known simply as jalapeño cheese dip, has been sold by Echo Lake Meats, a butcher shop in the fishing town of Kenai south of Anchorage, since the 1970s. Its recipe remains a closely guarded secret, but copycat dips abound. This tasty, quick-to-make version for home cooks was adapted from the chef and recipe developer Maya Wilson’s recipe in “The Alaska From Scratch Cookbook” (Rodale, 2018). It’s important to use freshly grated cheese to get the correct texture.
Aguachile Shrimp Salad
Aguachile, the fiery dish from Mexico’s Pacific coast, means “chile water,” a reference to the bold sauce, which blends lime juice, dried chiles, fresh serranos, cilantro and cucumbers. Fresh raw shellfish, such as shrimp or scallops, are marinated and lightly cooked by the acid. Here, the aguachile sauce is swirled into sour cream with just a touch of mayo to turn it into a silky and electric dressing for quickly boiled shrimp, and thinly sliced tomatillos add a crisp, gooseberry-like freshness. Since the shrimp is cooked, the dish travels well, making it the perfect centerpiece for a picnic or a summer get-together. Feel free to use shell-on shrimp if you prefer and peel them after cooking.
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If You Love Ratatouille, You Need to Try This Bold, Saucy Eggplant Dish
This Nigerian garden egg stew combines tender eggplant with tomatoes, zucchini, peppers, and dried shrimp for a saucy, flavorful dish. Serve with yams, plantains, rice, or bread.
Zucchini Butter Pasta
Make a dent in your glut of summer zucchini with this weeknight-friendly pasta. Grating the zucchini, a technique embraced by Julia Child, allows it to become so tender that it melts into the buttery, cheesy sauce. Cooking the zucchini with vegetable stock over low heat highlights the fruit’s sweetness and prevents it from caramelizing, giving the sauce a creamy rather than charred finish. Once the butter and Parmesan are added, give the mixture a good stir to encourage the zucchini to melt into the liquid. As always with zucchini, its mellow earthy flavor lays dormant until it is seasoned, so be generous with salt, pepper and lemon juice.
Cucumber-Tomato Salad With Sesame Whipped Tofu
Silken tofu can be an incredible creamy base for sauces, dips and even soups. It’s packed with protein and is a great way to enhance a simple light salad. The neutral flavor of silken tofu makes it a flexible blank canvas to highlight strong flavors like toasted sesame oil. Here, whipped tofu is a pedestal for simple peak summer tomatoes and cucumbers that are roughly chopped and salted. The simplicity of this salad means that everything needs to be well seasoned. Serve the salad with some crusty sourdough bread, creating a DIY tomato toast situation.
Crispy Fish Salad With Parsley and Ciabatta Croutons
Inspired by the legendary Zuni Café chicken salad, this version swaps poultry for crisp-skinned white fish, pairing it with a lively mix of textures and bold, sweet-sour flavors. Torn ciabatta croutons soak up a sherry vinegar dressing, punctuated by capers, pine nuts and raisins for sharpness, crunch and sweetness. Softened shallots and garlic add depth, while parsley keeps everything fresh. It’s a dish that feels both effortless and layered, a bright, satisfying lunch or a starter that’s sure to impress.
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The Southeast Asian Noodle Dish That Should Be as Big as Pho and Pad Thai
Curry laksa, a dish of rice noodles in a creamy, fragrant broth that's brilliant ochre in color, warm with chiles and spices, and accompanied by a variety of toppings, is beloved across Southeast Asia.
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Yes, Cucumbers Belong in Your Omelet—This Recipe Proves It
Bright, savory, and satisfying, this Nigerian omelet with tomato, onion, pepper, and cucumber is the perfect quick meal for breakfast, lunch, or dinner.
Turmeric-Butter Pasta With Tomatoes
Resembling an endless summer sunset, this pasta’s sauce is golden and warm and packed with flavor from just a handful of ingredients: Rich butter, citrusy turmeric, sweet tomatoes and zesty garlic. The sauce comes together simply, too. Sizzle turmeric, garlic and black pepper in butter until the aroma fills the air, then simmer cherry tomatoes until they start to burst, sweetening and brightening the sauce before tossing with pasta. That’s it. To finish, feta cheese is highly recommended to add bursts of tangy richness. For added heft, stir in chickpeas or other beans, or serve with grilled chicken.
Sticky Rice Cakes With Sausage and Greens
Tteok, cylindrical or oval Korean rice cakes, are simple to prepare in this dish that’s playful, filling and kid-friendly. They’re enrobed in a sweet and salty tomato sauce made with ketchup, which is usually used as a condiment but is great as an ingredient for cooking. Ketchup lends a tart counterpoint to seared sausage and, at least for wee ones, it offers a recognizable zing. With a handful of chopped bok choy, a cucumber side salad and a confetti of scallions, this dish promises to please adults and kids alike.