Dinner
302 recipes found
Turnips With Whipped Pistachio Feta
Tender and juicy hakurei turnips, sometimes known as Japanese turnips, always feel like a treat. With a crisp flesh that is reminiscent of apples, they can be eaten raw, sliced thinly and adding a nice crunch to salads, or cooked, which coaxes out a buttery flavor. That said, if you can’t find hakurei turnips, radishes will do, in this recipe adapted from my cookbook “Linger: Salads, Sweets and Stories” (Knopf, 2025). Pan-frying turns turnips juicy, tender and extremely easy to eat. The whipped pistachio feta is joyous: creamy and nutty, a perfect base for not only these turnips, but also for just about any roasted vegetable. If you can find a vegan feta that you like, use it here, as it works just as well as dairy-based feta. If your turnips have tops, reserve them to use in this salad. Turnip greens are mild and crisp, similar in taste to bok choy, and can also be stir-fried, so never throw them away.
Dan Dan Noodle Salad
Turns out, dan dan noodles work well as a salad, in this recipe adapted from my cookbook “Linger: Salads, Sweets and Stories to Savor” (Knopf, 2025), as the signature punchy sauce made with sesame paste and chile oil transforms nicely into an assertive dressing. Curly and chewy ramen noodles cling perfectly to the sauce, but you could really use any noodle you like, including instant noodles, udon or thick rice noodles. Adapt this salad throughout the year by adding seasonal vegetables such as mushrooms, broccoli, cauliflower, sugar snap peas, snow peas, spinach or green beans.
Hari Chutney Spaghetti
In the time it takes to bring a large pot of water to a boil, you can make a batch of herby, bright and spicy green chutney, also known as hari chutney (hari means “green” in Hindi). When combined with Parmesan, butter and pasta water, the chutney transforms into a silky, tangy sauce that clings perfectly to pasta. This chutney is a classic South Asian cilantro-based version, but feel free to incorporate other tender herbs like dill, mint or basil.
Salsa Macha Roast Salmon
Salsa macha is typically served as a topping for anything from sunny-side up eggs to quesadillas and mariscos. But when you use it as a quick seasoning for slow-roasted fish, it delivers brightness and full-on flavor without giving the fish a chance to overcook. Here, this minimalist salsa macha calls for easy-to-find guajillo chiles, sesame seeds and slivered almonds, which bring a nutty sweetness — feel free to double the recipe if you’d like extra to keep in the fridge. Serve directly from the baking dish, and spoon the salsa over the fish as you serve it with crusty bread on the side for dipping.
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This Fast and Flavorful Noodle Stir-Fry Is a Malaysian Street Food Icon
Char kway teow—smoky, savory flat rice noodles stir-fried with seafood—is an iconic Malaysian dish. Here's how to recreate it at home.
Sautéed Shrimp With Lemon-Caper Dressing
This light and easy dish improves as the shrimp marinates in a bright and briny dressing that uses both the rind and pulp of a lemon. The recipe calls for just a couple of thin slices of lemon for verve; they provide vibrant acidity and subtle bitterness that create a harmonious balance. Enjoy the shrimp with a light salad with butter lettuce, served in lightly toasted rolls as sandwiches, or tossed with cooked pasta to make a quick pasta salad. It’s equally delicious with bread.
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This Creamy, Cheesy Baked Pasta Is Egypt's Ultimate Comfort Food
Macarona forn, a baked pasta dish featuring layers of penne, a luscious spiced meat sauce, and creamy, velvety béchamel, is comfort food for many Egyptians.
Parsnips With Miso and Parmesan
Parsnips roast beautifully, their edges caramelizing as they soften and sweeten in the heat. Here, they’re paired with a quick miso-lemon dressing that provides sharp notes, bolstered by crisp golden garlic and thyme warmed in oil. A final layer of arugula and Parmesan, peppery, salty and bright, continues the contrast. What starts as a simple sheet-pan roast vegetable gets lifted until complete; depending on its company, it becomes the perfect side dish, or even a warm stand-alone salad.
Smoky Bean and Sweet Potato Burritos
The smoky heat of chipotle chiles, combined with the sweetness of sweet potatoes and the heartiness of saucy beans come together in a chewy flour-tortilla burrito that’s ready to be your meal prep darling. Inspired by Mexican tinga, a classic guisado that builds off of the complex sweet and tangy flavor of chipotles en adobo, these burritos can be served fresh for dinner with a big green salad or Mexican rice, or wrapped up for easy lunches throughout the week. Feel free to get creative with your add-ins: Leftover rice makes them extra hearty, sliced avocado adds richness and pickled jalapeños bring spicy brightness. The filling alone is delicious served over rice and topped with greens as a tinga bowl. Best of all, these burritos freeze beautifully, giving you a stash of satisfying desk lunches that reheat in just 5 minutes.
Tofu and Broccoli
Salty with soy sauce and spiced with fresh ginger, this tofu and broccoli dish captures the comforting flavors of your favorite takeout, but can be made fresh, with minimal effort, at home. It comes together in no time and is incredibly satisfying. Tofu lightly tossed in cornstarch and then crisped up absorbs the simple soy-and-sugar glaze to create the most satisfying texture. And the lightly charred broccoli only deepens the flavor. Serve it over a bed of steamed rice for an inexpensive dinner that is as quick as it is delicious.
Roasted Cabbage and Butter Beans
Ribbons of cabbage are roasted until they are sweet and caramelized then tossed with butter beans, garlic and anchovies and finished with fresh parsley; the details make this dish surprisingly flavorful for such a simple ingredient list. An easy and affordable way to get dinner on the table, this recipe makes a hearty main dish served with hunks of crusty bread, or a hardworking side dish next to your favorite protein. If you cannot find butter beans, cannellini beans make a perfect (though smaller) substitute. If you are seeking a vegetarian alternative, a few tablespoons of chopped capers make a great substitute for the flavor that the anchovies add.
Nashif Rubian (Tamarind-Tomato Shrimp)
This richly sauced, tangy shrimp recipe from Bahrain is characteristic of the island’s love for dishes that are well-spiced, herb-heavy and slightly sour. “Nashif rubian” means “dry shrimp” in Arabic, referring to the sauce that gets cooked down until thick and rich. Traditionally, nashif rubian is scooped up with Arabic khobez (or flatbread), but some fluffy white rice will also do well to soak up the flavorful sauce. If you like spice, then finely chop up the green chiles rather than adding them whole. It is well worth sourcing tamarind pulp for this recipe, which you can find sold in blocks at most South Asian grocery stores.
Lowcountry Crab Rice
Crab rice is a prized dish of the Gullah Geechee people of the Carolina Lowcountry, a region of the United States that is synonymous with seafood. “My kids beg for crab rice all the time,” says Sallie Ann Robinson, a Gullah chef and food historian, “and just like my mother did with us girls, I make them help me pick the crabs. We sit out on the porch or around the kitchen table, spread some newspapers, and go to pickin’. The more hands we’ve got, the sooner we’re ready to cook.” Tender lump crab meat gives you sweetness in every bite of rice, mingling with the zesty lemon and the aromatic flavor of onion and celery. Traditional versions of this recipe often include bacon, but this recipe, from my cookbook “The Simple Art of Rice” (Flatiron Books, 2023) calls for smoky Creole seasoning. Carolina Gold rice is the classic choice for this dish: Because of its high starch content, this fluffy rice sticks to the crab and absorbs all the flavors beautifully.
Crab Rice
Crab rice is a prized dish of the Gullah Geechee people of the Carolina Lowcountry, a region of the United States that is synonymous with seafood. “My kids beg for crab rice all the time,” says Sallie Ann Robinson, a Gullah chef and food historian, “and just like my mother did with us girls, I make them help me pick the crabs. We sit out on the porch or around the kitchen table, spread some newspapers, and go to pickin’. The more hands we’ve got, the sooner we’re ready to cook.” Tender lump crab meat gives you sweetness in every bite of rice, mingling with the zesty lemon and the aromatic flavor of onion and celery. Traditional versions of this recipe often include bacon, but this recipe, from my cookbook “The Simple Art of Rice” (Flatiron Books, 2023) calls for smoky Creole seasoning. Carolina Gold rice is the classic choice for this dish: Because of its high starch content, this fluffy rice sticks to the crab and absorbs all the flavors beautifully.
Salmon and Green Beans in Red Pepper Sauce
Resist the notion that fish should be paired with vegetables that keep their crunch in the cooking process. Rather, make these green beans, which hold their shape while they gently and endearingly collapse, contributing a generous texture to a roasted red pepper sauce. Crisp-skinned salmon is the star protein here and simmers alongside the beans in the sauce, which is balanced, rich and tasty with anchovies and miso. A sauce this good works with any protein that benefits from a gentle simmer.
Coconut Creamed Spinach With Chicken Thighs
In this creamed spinach skillet dinner, the nostalgic steakhouse side takes center stage. For a lighter, streamlined version, canned coconut milk replaces the rich dairy elements like cream cheese, milk or heavy cream. The sauce follows in the footsteps of a classic béchamel sauce, with some ingredient changes made along the way, like using schmaltz instead of butter for the roux and replacing the whole milk with creamy coconut milk. Enriched with shallots and garlic, and spiced with a dash of nutmeg, the sauce is then mixed with thawed frozen spinach. After simmering the seared chicken thighs in the coconut creamed spinach, they get broiled with a sprinkle of coconut flakes, which bring a boost of texture and cohesiveness to the dish. Serve with toasted bread for a comforting weeknight meal.
One-Pot Shrimp and Tomato Pulao
This shrimp pulao is a beloved staple in the kitchens of Mumbai’s Parsi community, descendants of Zoroastrians who settled in India after fleeing religious persecution in Iran. Rooted in the rich traditions of South Asian cooking, the dish features familiar elements like cumin, red chile powder and fragrant basmati rice. What truly sets this pulao apart is its unmistakable tang from a bold, savory mix of tomatoes, vinegar, lemon slices and a dash of Worcestershire sauce. That signature sourness balances the gentle sweetness of plump shrimp and caramelized onions, creating a deeply satisfying one-pot meal. Ready in under an hour and easily scalable, it’s perfect for a weeknight dinner or feeding a crowd with minimal fuss. Serve with a cooling raita, alongside dhanshak or all by itself.
Baked Chard Salad With Cranberries
What’s the difference between a baked salad and a regular old bowl of roasted vegetables? The easiest answer is that the leafy green ratio in a baked salad is high, and I only hope that makes the satisfaction factor high, too. Now the difference between a baked salad and your typical salad is that instead of crunching through the raw stuff in a typical salad, you dress the greens (and in this case, cabbage) in a bit of olive oil and salt before roasting them down into tender, softened bites. Roasting the vegetables is a precursor to coating them with dressing, giving them their first coat of olive oil before a highly acidic vinaigrette rounds it all out. I usually say you can skip herbs if they aren’t in your fridge, but the parsley is really helpful here: It freshens up the salad so you don’t get any flavor fatigue.
Chicken and Broccoli Rabe Pasta
The combination of pasta, garlic and olive oil has long been one of the best ways to feed many mouths with ease. Here, that garlicky pasta is joined by browned chunks of chicken, tender and bitter broccoli rabe and spicy cherry peppers. Browning boneless, skinless chicken breast takes little effort if done right — the key is to not overcrowd the pan. The chicken cooks through quickly, so sautéing it in batches adds minimal time and maximum flavor to this recipe. Feel free to use broccolini instead of broccoli rabe, sweet cherry peppers instead of spicy or even another short pasta instead of cavatelli — just don’t skip the freshly grated Parmesan on top.
Miso Eggplant Salad With Chickpeas
The flawless flavor pairing found in the popular Japanese dish miso-glazed eggplant serves as inspiration for this bold and textural salad. For high-temperature roasting, cutting the eggplant into chunky pieces optimizes golden, crisp edges with a buttery and silky interior. The vinaigrette is a standout, punchy from the ginger, intensely savory from the miso, with a sweet hum from the mirin. The simplicity of a salad founded on just eggplant and chickpeas makes this an excellent weeknight option, but there are also many ways to add more heft: Incorporate a few handfuls of spinach, add some pan-fried or baked tofu, or toss with some cold soba noodles.
Burrito Bowls
You can’t go wrong with rice, beans and gooey cheese swaddled in a warm flour tortilla. But this streamlined bowl version of the burrito delivers more texture and color in just a few steps. Cook rice and beans together in a skillet, then melt cheese on top. Spoon into bowls, then top with a big chunk of avocado and a quick corn salsa, which can be made with fresh or canned corn. If your fresh corn is sweet, use its kernels raw, or cook it by microwaving the cobs in their husks for three minutes before shucking. Feel free to add tomatoes, pico de gallo or radishes to the bowls as well.
Skillet Broccoli-Cheddar Rice
While this weeknight-friendly recipe has the DNA of a broccoli-rice casserole, each element shines on its own: The rice is buttered and oniony sweet; the broccoli florets are tender, still-green and not mushy; and the cheese is broiled on top for a mix of gooey and crisp bites. Together, they make a dish that’s tempting enough to eat on its own. Or to make it a fuller meal, eat it alongside rotisserie chicken or pork chops or stir in a drained can of beans or tuna when you stir the rice.
One-Pot Chicken With Greens and Beans
This surprisingly quick one-pot chicken braise leans on the tartness of lime juice to brighten shredded chicken thighs, well-cooked Swiss chard, white beans and parsley. While the chicken browns deeply on one side, the chopped greens, onion and beans are piled into the pot and wilt, absorbing the rising heat and bubbling fat. Everything gets stirred together with a generous squeeze of lime juice and simmers until the chicken shreds easily. With minimal prep and cleanup, this recipe is also versatile: The chard and parsley can easily be substituted with other vegetables and herbs, like spinach and dill.
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Pollo Guisado Is Chicken Soup's Richer, Bolder Cousin
This pollo guisado recipe calls for simmering chicken, potatoes, and carrots in a spiced tomato broth for a comforting, flavor-packed stew you’ll want year-round.