Dinner
187 recipes found
Summer Corn and Seafood Chowder
Grilled Steak With Tomato Tartare
This warm-weather dinner channels steak tartare's signature combination of rare meat and sharp accoutrements: The steak is charred on the outside and medium-rare within, then topped with a mixture of chopped tomatoes, shallots, capers and chives. But unlike classic tartare, the embellishments are left in larger pieces for bigger, bolder punches. The steak and tomato juices combine to form a bright and briny sauce that you can sop with grilled bread or drizzle over a tuft of arugula, watercress or Little Gem lettuces.
Slow Cooker Chickpea Stew With Lemon and Coconut
Soothing yet bright, this soup tastes like something that took careful attention, but really just requires throwing five ingredients into a slow cooker and letting it cook for hours. Dried chickpeas and cauliflower soften in the gentle heat, and the coconut milk thickens as the mixture cooks, seasoned with earthy turmeric and sweet lemon peel. While a little lemon juice balances the richness, the predominant lemon flavor here isn’t tangy but rather floral from the peels releasing their oils into the stew. Reminiscent of curries throughout South and Southeast Asia, it can be eaten over rice, or with sliced almonds or cilantro on top, but it can just as well stand alone.
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This Iconic Omaha Steak Is Every Whiskey Lover’s Dream Dinner
Omaha's legendary whiskey steak gets its punch from a simple soy sauce and whiskey marinade. Here's how to make a great grilled version at home.
Slow Cooker Senate Bean Soup
This ultrasimple bean soup has been on the menu at the U.S. Senate Dining Room and served to senators and their staff for more than 100 years. Even as politics have changed, this soup has remained basically the same: navy beans simmered to creamy tenderness with ham hocks, butter and onion. Fittingly, there is no consensus on where exactly the soup came from: Some say it dates back to the early 20th century, when Senator Fred Dubois of Idaho passed a resolution making it a menu staple. This slow-cooker version has updated the classic slightly, with the addition of carrots and smoked paprika. If you’d like more vegetables (how modern!), stir in about 8 ounces of chopped kale before serving. As a nod to Idaho, this version contains a single russet potato, which gets mashed at the end of cooking and thickens the soup beautifully.
Slow Cooker Chicken and Creamed Corn
This easy stew has all the gentle pleasures of creamed chicken and creamed corn along with the zip of maque choux, a Cajun sauté of corn and peppers that is often enriched with cream. This slow-cooker recipe combines the best of both dishes for a rich braise, good on its own or served over buttered toast or biscuits. Because it is not as thick as a roux-thickened version, this dish feels right for corn season. It’s lightly creamy and full of sweet corn flavor thanks to the cobs, which cook alongside the other ingredients. There is no need for liquid; the chicken and vegetables give up theirs, making this essentially self-saucing. Add the reserved corn kernels just before serving so that they retain their sweet pop.
Slow Cooker Chicken Vesuvio Soup
In this no-fuss recipe, chicken Vesuvio undergoes a brothy makeover: Imagine the elements and flavors of the beloved Chicago dish concentrated in a pot, with chicken, oregano, thyme, garlic, lemon, wine and more. The result is a herby, lemony and garlicky chicken soup made substantial with the addition of potatoes and sweet peas. Once the potatoes are chopped into chunks, the ingredients combine in a slow cooker. Once the chicken breast is fork-tender and easy to pull apart, frozen peas are added to the mix for an inviting sweet flavor alongside a shower of freshly chopped parsley. For the best flavor, taste before serving and season generously with salt and pepper until every spoonful is perfectly salted.
Slow Cooker Lamb Stew With Chickpeas
This rustic dinner party dish requires minimal preparation and lets time do the work to achieve meltingly tender results. Dried chickpeas become velvety under the slow cooker's patient heat, forming a hearty base for succulent lamb without any soaking or searing. Warm spices, garlic and lemon complement and brighten the stew's robust flavors. Serve blanketed in fresh herbs, with flatbread or rice to sop up the rich juices.
Tajín Mango Cucumber Salad
Vibrant, refreshing, juicy and crisp, this salad is perfect for warmer days or any day when you need just a little pick-me-up. Coming together quickly, the combination of mango, cucumber and romaine is simply dressed with fresh lime and cilantro. Tajín, a popular Mexican seasoning made with chiles, lime and salt, adds a tangy and mildly spicy flavor, contrasting nicely with the sweetness of mango.
Corn and Parmesan Pasta
If there is a sign at the farmers’ market saying corn is on sale, I am coming home with at least six ears. While I always have the best intentions of turning my first haul into a salad, I love making a dent in my stockpile with this creamy pasta. Summer corn has a nice sweetness that plays with the saltiness of the Parmesan, but don’t worry, frozen corn will get you great results. The main thing is to make sure to blend your sauce as smoothly as possible, so the corn can thicken into the creamy yellow, slightly cheesy sauce it is meant to be.
Easy Homemade Ice Cream
This easy vanilla ice cream doesn’t contain egg yolks as a lot of ice cream recipes do. Instead, it relies on cream cheese to provide texture, stability and scoopability. The cream cheese adds a brightness to the finished ice cream and helps any flavor you add to it shine. While it’s excellent on its own, this ice cream also makes a great base for building almost any flavor you can imagine, from strawberry cheesecake to peanut butter pie.
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This 15-Minute Creamy Pasta Dinner Tastes Like It Takes Hours
This quick pasta recipe turns store-bought baba ghanoush into a creamy, smoky sauce that cooks in 15 minutes.
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This Sheet-Pan Chimichurri Chicken Is the Weeknight Dinner You'll Make on Repeat
This tender, juicy sheet-pan chicken is slathered in a zesty green cilantro chimichurri and surrounded by vegetables.
Slow-Cooker Gochujang Chicken and Tomatoes
In this straightforward slow cooker recipe inspired by dakdori tang, you’ll be rewarded with a tomato-braised chicken that’s light enough for summer but hearty enough for winter. The balance comes from the interplay of cherry tomatoes and gochujang: The tomatoes burst into a tart, light broth that’s deepened with warming heat and fermented savoriness from the chile paste. Serve the chicken with plenty of the sauce and tomatoes over rice, rice cakes, udon or ramen noodles, roasted sweet potatoes or grits. Garnish with any combination of toasted sesame seeds, lime wedges, cilantro or thinly sliced scallions or serrano chiles.
No-Bake Lime and Speculoos Cake
The caramel-y, gently spiced flavor and crisp texture of Biscoff speculoos cookies make them a great choice for icebox cakes. As the cookies chill in the refrigerator between layers of lime cream, they meld and soften, resulting in a sliceable dessert reminiscent of a frosted cake. The whipped cream layer includes cream cheese and sweetened condensed milk to sweeten and stabilize the cream, while lime zest and juice add a bright, citrusy contrast.
Coconut-Cilantro Chicken and Rice
The hero of chicken and rice is usually chicken — but in this recipe, it’s the rice. This creamy, almost risotto-like rice cooks in a bright, herby spinach and coconut broth, forming a vibrant bed for the warmly spiced chicken. As the chicken roasts, the rendered fat releases into the rice, adding rich flavor. The frozen peas are added at the very end to preserve their color and add a bit of freshness to balance the flavors. Feel free to adjust the amount of lime juice you stir in at the end, and garnish with as much sliced chile and torn cilantro as you like.
Slow Cooker Creamy Tomato Lentil Soup
A summer soup is not an oxymoron. Take this lively lentil soup, rich and aromatic from both fresh and cooked tomatoes, and basil. Adding fresh tomatoes and basil at both the beginning and end of cooking ensures you get both their mellow, sweet side as well as their fresh, zingy side. The tomato paste and cream lend their sturdy flavors in a way that’s reminiscent of vodka sauce, while the lentils almost melt away into the background. The slow cooker is actually a great warm-weather tool, because it doesn’t heat up your kitchen the way the oven does, and it uses very little energy. This soup holds very well on warm before you add the finishing ingredients, making the timing flexible and weeknight-friendly.
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This Sheet-Pan Chicken Piccata Is So Good, You’ll Forget It’s a Weeknight
Juicy chicken nestled in a buttery sauce—no stovetop required.
Broiler-Popped Oysters With Tomato Butter
These oysters taste like pizza, all thanks to a simple tomato butter loaded with garlic, oregano and crushed red pepper. In this recipe, adapted from my cookbook "Start Here: Instructions for Becoming a Better Cook" (Knopf, 2023), you still go through the motions of shucking, but start by broiling the oysters, which makes them give up their tight grip and open right up. Then all you need is a butter knife to release them from their shells, so think of this as oyster shucking with training wheels on. Each opened oyster is crowned with the tomato butter before another quick trip under the broiler to get bubbly and browned. Serve with crusty bread to sop up all the briny, garlicky sauce.
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Rib Lovers, Meet the Pork Steak: A St. Louis Barbecue Legend
Learn how to make St. Louis–style pork steaks using a reverse-sear braise with barbecue sauce and beer. This grilling method delivers tender, flavorful results every time.
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This Beloved Levantine Vegetable Dish Is Creamy, Crunchy, and Comforting
The beauty of this dish lies in both its adaptability and forgiving nature: There's almost nothing you can do that will mess up the timeless, delicious combination of silky smooth fried eggplant with creamy, tangy yogurt, crunchy fried pita, and toasted pine nuts.
Stir-Fried Pork and Plums With Fresh Herbs
This combination of pork with plums is a superb way to incorporate fresh fruit into an easy and exciting one-pan meal. Pork belly is quickly stir-fried to create a crisp exterior, and renders oil in the pan to blister slices of plum. (Apricots, peaches or nectarines will work just as well here.) Of course, you could pull out your wok for this, but a large cast-iron skillet will do just fine. With a mix of sweet, sour, spicy and savory in the sauce, this dish packs a complex array of flavors in every bite. Serve immediately over cooked rice or thin noodles and peppery or bitter greens.
Dijon Chicken With Tomatoes and Scallions
A one-pot dish that guards all the delicious flavors it creates as it cooks — the crispy browned bits of seared chicken, simmering soft scallions and burst tomatoes — and transforms them into a sauce with the addition of white wine and mustard. The tomatoes pop and deflate as they soften, adding their juices to the liquid, which helps gently braise the chicken. Tip in pickled jalapeños and a bit of brine to add punch. Serve this with crusty bread or spoon it onto rice or polenta. A green salad or steamed broccoli complete the meal.
Tuna Cacio e Pepe
It’s hard to resist a quick, five-ingredient recipe, especially when it yields such a comforting meal. While fish paired with cheese is often deemed unconventional, in the right context, the two can complement each other in a memorable way. Canned albacore tuna is sprinkled in this cheesy cacio e pepe pasta for added protein, making the final dish more filling and satisfying. When it comes to emulsifying the often-temperamental sauce, the recipe offers two tips to nail it every time: Boil the pasta in a smaller-than-usual amount of water to really concentrate the starch level, then blend the cheese with the starchy pasta water like chef Luciano Monosilio does, letting your blender do the emulsifying for you. The result is a luscious, silky pasta ready to be paired with a crisp, cold glass of white wine. Watch Carolina Gelen make this dish in this video.