Dinner
187 recipes found
I Can’t Believe It’s Not Chicken (Super-Savory Grated Tofu)
Grating super-firm tofu is one of the best party tricks in the kitchen. It makes tofu not only quicker to prepare (no pressing required!) but also deceptively meaty. In this recipe from my book “Big Vegan Flavor” (Avery Books, 2024), the grated tofu is pan-fried until golden, then coated in an extremely good, flavor-rich sauce featuring some of my favorite pan-Asian condiments: fruity yet smoky gochugaru, nutty toasted sesame oil, plus umami-rich Chinese black vinegar and soy sauce. The result is delightfully crispy, chewy and super-savory tofu that is shockingly meaty. It’s been described as “spicy ground chicken,” “larb-esque,” and “I can’t believe it’s not chicken.” It’s delicious for dinner, but also tastes great at breakfast. Serve with stir-fried or steamed green beans or broccoli for a quick yet delicious meal. To make ahead, you can grate the tofu and prep the aromatics the night before.
Grilled Patty Melts
Oozy and crisp, a patty melt is always a treat to eat, but not so much to cook: The process can be splattery, and it can be tricky to make them for more than two people at a time. The grill not only solves these problems, but imbues the simple components — ground beef, bread, cheese and onions — with a hint of smoke. Grill the onions until golden, then the patties, mostly on one side, for a chargrilled exterior and medium-rare inside. While that’s happening, toast the bread and melt the cheese on the cool side of the grill. Serve with a pickle and mustard alongside to cut through the richness.
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This Tomato Tart Looks Fancy but Couldn't Be Easier
This savory spin on a French classic layers jammy tomatoes, caramelized onions, and golden pastry.
Vegetarian Tomato Mapo Tofu
Mapo tofu, the classic Sichuan dish that is now a Chinese American staple, receives a summery twist with the addition of tomatoes. Its signature tingly and assertive flavors are intensified by the umami tanginess of tomatoes, which also add a hint of fresh acidity. When you add the tofu, it will look like there’s not enough liquid, but rest assured, the tomatoes do break down during the cooking process, providing a soupy base. Not all brands of doubanjiang are created equal, so look for ones that come from Pixian, in Sichuan, as they tend to be the most flavorful thanks to a long period of fermentation under sunlight, resulting in a reddish-brown color with a deep and complex umami.
One-Pot Roasted Garlic Pasta
While roasting garlic can typically take close to an hour, this creamy pasta captures those sweet, nutty, mellow flavors in just 35 minutes, no roasting required. To replicate the toastiness, the process starts by gently frying the cloves in olive oil until they develop a golden-brown exterior. Because garlic can burn easily, you’ll want to keep the sizzle slow and steady and ensure the cloves are in near-constant motion. Simmering the fried garlic in water delivers two things: the characteristic roasted garlic tenderness and a flavorful stock, which becomes your base for the fragrant pasta sauce. A splash of cream and a drizzle of garlic-infused olive oil are incorporated into the starch-heavy pasta water for an irresistibly silky sauce from just a handful of ingredients.
Pepperoni Pasta Salad
This recipe gives the ’90s broccoli pasta salad an elegant upgrade with the addition of ripe cherry tomatoes, chopped radicchio, pepperoni and a tangy, Italian-style honey vinaigrette. Most of the ingredients in this recipe can be prepared in the time it takes to boil and cook the pasta. Searing the tomatoes softens them until saucy, while the raw broccoli offers contrasting crunch. Wilting the radicchio in the skillet tempers any bitter notes and the chopped Peppadew peppers offer sweet heat. Served room temperature or chilled, this crowd-pleasing dish makes a great potluck or barbecue side, but it’s also perfect for a summer meal al fresco. You can make it vegetarian by swapping the pepperoni for vegan pepperoni, or try it with crispy chickpeas spiced with smoked paprika.
Lemon Berry Quick Cake
Occasionally, you might find yourself with a surplus of summer berries. This easy cake is perfect for those occasions. The olive oil and lemon are inspired by traditional Italian cakes that offer richness while also feeling light and tender. The berries and the glaze — should you choose to use it — are reminiscent of traditional American pound cakes. This versatile cake-of-all-trades is baked in a cast-iron skillet yet remains soft and delicate in the crumb. It is so versatile that it can be served for breakfast, afternoon tea or as a simple, rustic dessert for a beautiful summer feast.
Olive Oil and Chile-Fried Eggs
This is less of a recipe and more of a trick — one that ends with a deeply savory, spicy red oil you’ll want to pour over everything. The eggs are fried in olive oil until the whites puff and crisp around the edges, then you scoot them to the side and let sliced garlic, smoked paprika and chile sizzle in the oil. What you’re left with is a garlicky, brick-red oil that stains the eggs and perfumes your kitchen in the best way. Eat the eggs straight from the pan, spoon them over a bowl of yogurt with flatbread for a savory breakfast, or serve over a bowl of rice and top it with herbs and pickles — whatever you've got. That spicy oil makes the dish, and you’ll want to save every last drop.
Olive Oil-Poached Tuna With Garlic Aioli
This is one of those recipes that feels luxurious without trying too hard. You slowly poach tuna, swordfish or halibut in a big bath of olive oil that’s been infused with lemon peels, garlic, thyme and chiles — basically, everything you want to be eating. Use a good everyday extra-virgin olive oil here, nothing too precious because you’ll be using a lot of it. (The leftover seasoned oil is gold; you can save it for roasting potatoes or sautéing greens.) As it poaches in the oil, the fish turns silky and rich, while the onion and chile soften and take on the deeply savory flavor of the oil. The best part? You use that same oil to make an aioli, which pulls everything together.
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Crispy Chicken and Garlic Mashed Potatoes, All on One Sheet Pan
This comforting one-pan chicken dinner is big on flavor, low on effort.
Clams and Tomato-Garlic Rice
Clams, tomatoes and garlic come together quickly to make a simple and satisfying one-pot dinner. It tastes of the sea without being overly fishy, and the tomatoes add acidity and brightness while the chorizo gives it richness and a bit of smokiness. While some brands of tinned shellfish can be on the pricier side, consider that each 4-ounce can packs in up to 4 dozen clams without the bulk of the shells. Look for whole clams in brine and olive oil for the best flavor.
Clams and Chorizo Rice
Clams, tomatoes and chorizo come together quickly to make a simple and satisfying one-pot dinner. It tastes of the sea without being overly fishy, and the tomatoes add acidity and brightness while the chorizo gives it richness and a bit of smokiness. While some brands of tinned shellfish can be on the pricier side, consider that each 4-ounce can packs in up to 4 dozen clams without the bulk of the shells. Look for whole clams in brine and olive oil for the best flavor.
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This Easy 1-Pan Chicken Dinner Tastes Like Summer in Spain
This bold skillet chicken dinner with sweet peppers, cherry tomatoes, and two easy sauces—one shishito, one sherry—packs peak summer flavor in under an hour.
Mustardy Sheet-Pan Salmon With Greens
A punchy mix of tangy Dijon, sweet maple, sharp garlic and fresh dill is slathered onto salmon fillets here, bringing major flavor to this quick, weeknight dish. Tender greens get tucked around the fillets on a sheet pan splashed with wine, where they wilt and crisp while the salmon bakes. By the time you finish a glass of wine yourself, you’ll have dinner on the table.
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An Iconic Chicken Recipe, Reimagined for Busy Weeknights
In my twist on classic chicken Marbella, tender chicken thighs, prunes, and olives quickly soak up a tangy marinade before they're placed on a sheet pan and cooked until tender and juicy.
Lemon-Pepper Zucchini Pasta With Dill
A summer favorite, zucchini bulks up raw salads, lends texture to muffins and bread, and adds a subtle salinity to pasta dishes. That's the role it plays in this simple miso butter pasta. A little pasta water and spoonfuls of miso melt into a delightful sauce to coat the noodles. Searing the delicate squash and tossing it with lemon zest and black pepper, then with the pasta allows zucchini to do what it does best: absorb all the flavors of the elements around it. This dish provides a playful riot of balanced yet contrasting flavors for a quick side dish or an easy dinner.
Miso-Grilled Shrimp with Corn and Shishito Peppers
You could throw some shrimp and vegetables on the grill and call it dinner, but a sauce makes the whole thing sing. Here, a pantry-friendly miso-honey sauce does double duty: It coats the shrimp before grilling, helping the exterior caramelize before the delicate meat toughens. Then, once everything’s off the grill, dunk the shrimp, corn and shishito peppers into more sauce. (You get to eat this dinner with your hands!) Leave the tails on the shrimp so they don’t fall through the grates, and also because a crispy, crackly shrimp tail is a treat to eat.
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Thin-Crust Fans, Meet St. Louis Pizza: Crunchy, Cheesy, and Totally Underrated
Make ultra-crisp St. Louis–style pizza at home with a flaky crust, sweet red sauce, and smooth, smoky Provel-style cheese.
Sweet and Spicy Melon Salad
This salad is all about contrast: sweet, juicy melon (honeydew or anything similar), a sharp lime dressing with garlic and shallots, and a good hit of spice from serrano and red pepper. It’s finished with roasted peanuts for crunch and lots of fresh basil to keep it bright and herbaceous. The flavors are bold, tangy and just spicy enough to keep you coming back for another bite. It’s great as a side, but also can be lunch and pairs well with a hot day, crispy tofu, noodles and pork, grilled meats or any light sandwich or lettuce wrap.
Honey Lemon Chicken Meatballs
Sweet and sour meatballs, caramelized lemon slices and a sticky honey sauce come together in this irresistible one-pan dinner. The meatballs are tender, juicy and extra-lemony thanks to freshly grated lemon zest and bread crumbs soaked in lemon juice. For caramelized lemon slices that melt in your mouth, don’t use a large lemon with a very porous peel. Instead, aim for a smaller fruit with a thin skin; it should feel juicy when you give it a gentle squeeze. Serve this meal with freshly cooked rice and a glass of crisp white wine. Watch Carolina Gelen make this dish in this video.
San Choy Bao (Pork and Water Chestnut Lettuce Wraps)
San choy bao literally translates from Cantonese to “lettuce wrap,” and its contours are wide: cold iceberg lettuce, a stir-fry of finely diced vegetables and protein, and sweet Chinese bean sauce like hoisin. (The deep-fried noodles here aren’t essential, but they add a fantastic crackle to the juicy filling.) Unlike soft, warm comfort food, which lulls you, san choy bao wakes you up. It feels like a duel, with jabs of hot and cold, lunging back and forth between two worlds. The crunch of icy lettuce snaps into the filling’s steaming crisp bits, and if you can find fresh water chestnuts, you’ll be rewarded with their unique woodsy crunch.
One-Pot Paneer Pilaf
Meaty hunks of seared paneer let this pilaf hold its own as a satisfying vegetarian meal. Frozen cauliflower and peas keep the prep work to a minimum while frizzled onions, toasted tomato paste and aromatic garam masala add layers of flavor to this one-pot meal. To ensure distinct, fluffy grains, thoroughly rinse the rice and let it soak briefly while you prep other ingredients. For the best flavor and texture, look for an aged and parboiled basmati rice but regular basmati will work, too.
Creamy Lemon Zucchini Pasta
To transform an abundance of zucchini into a silky, irresistible mash, slice it thinly, pile it into a pot with a pool of butter and olive oil, and cook it slowly, concentrating its sweet and mild flavor. Tossed with chewy, nutty fregola and brightened with lemon, this spoon-friendly recipe becomes an elegant yet accessible dinner for toddlers and grownups alike, or a versatile side dish alongside any number of proteins. This dish makes great leftovers and reheats beautifully.
Slow Cooker Chipotle Chicken Sloppy Joes
You can always count on this updated version of a school cafeteria classic to get dinner on the table during a busy week. These dump-it-and-forget-it chicken sloppy Joes make the perfect make-ahead meal to prepare in a slow cooker. They rely on canned chipotles in adobo sauce for an exciting flavor upgrade: The slightly sweet, tomato-scented beef mixture is now balanced with smoky, spicy chipotles and made lighter with ground chicken. When it comes to the spice level, these chicken sloppy Joes pack a pleasantly spicy kick, but can easily be adapted to any palate. (For a milder version, simply use less chipotle.) Enjoy over warm burger buns, sloppy but delicious.