Dinner
187 recipes found
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Never Heard of Mole Blanco? You're Missing Out on Summer's Best Sauce
Mexico's creamy mole blanco swaps the smoky char of mole negro for pale chiles, white chocolate, and toasted nuts in a subtly sweet, savory sauce that's perfect over roast chicken, turkey, or white fish.
Tomato Salad With Dates
A simple yet striking dish, this tomato salad manages to make peak-season tomatoes taste even more special. It’s all about bold contrasts: Sweet dates and caramelized cherry tomatoes meet the deep umami of fish sauce in a very quick skillet sauce, mingling to form a fragrant dressing that soaks into layers of thickly sliced fresh tomatoes, while fresh lime and basil bring balance and fragrance. The key is patience, as you’ve got to let the sauce cool before dressing the sliced tomatoes so their fresh texture isn’t disturbed, then wait a moment before eating so the flavors meld without losing their vibrancy.
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The One-Pan Chicken Dinner That’ll Save Your Weeknights
Juicy chicken thighs, crispy croutons, and tender, broiled asparagus are all cooked on a single baking sheet, then served over a bed of hearty frisée.
Chickpea Spinach Salad With Curry Yogurt Dressing
Highly transportable and sunny, this no-cook salad is perfect for outdoor meals or potlucks — but it’s also evergreen enough to be a desk lunch any time of year. Stained and seasoned with curry powder, the chickpea salad’s bold flavor is brightened with fresh herbs, scallions and a splash of vinegar. Mashing a portion of the chickpeas offers a pleasant variance in texture and helps thicken the sauce; a little yogurt brings everything together. You can throw this salad together quickly for an impromptu meal, or even make it a whole day ahead, as it gets better with time. As it sits, the spinach softens and shrinks slightly; if you prefer a fresh, crunchy bite, then toss in the spinach at the last moment before serving.
Quick Caesar Potato Salad
Caesar dressing meets picnic potato salad in this speedy potluck side dish. The dressing comes together quickly — in the time it takes the water to boil — and with plenty of brightness from mustard and lemon juice, it’s the perfect partner to starchy, creamy potatoes. Anchovy is used sparingly here, and provides that distinct Caesar tang, but if you prefer, you can leave it out. While traditional Caesar dressing calls for an egg yolk, this recipe uses mayonnaise instead, to give the dressing body and to make this a picnic and potluck-friendly dish. Finally, like most potato salads, this one gets even better as it sits. For best results, make it a few hours before serving and let the flavors develop in the fridge.
Smashed Scallion Burgers
When you notice an abundance of fresh scallions in markets and stores, it’s time to make this springy makeover of the irresistible Oklahoma-style burger. Topping each patty with a copious pile of thin-sliced scallions then searing them in the skillet delivers a smoky, savory burger that feels like a treat any day of the week. The scallion prep might feel a little fussy, but splitting the scallions into segments then thinly slicing them lengthwise ensures they nestle perfectly into the meat. Initially, each scallion pile fills up the skillet, but each mound will significantly reduce in volume once the burger is smashed and flipped. The crispy charred allium bits poking out the sides bring a wonderful textural boost that contrasts with the juicy patties. Watch Carolina Gelen make this dish in this video.
Tomato Basil Chicken Breasts
This chicken takes a cue from piccata then heads in a decidedly summery direction: A quick pan sauce of butter, shallots, tomatoes, capers and a splash of red wine vinegar turns rich, juicy, and bright — just the thing to spoon over the top. A handful of fresh basil at the end wilts gently in the heat of the sauce. No lemon here, but the vibes are still tangy, savory, and buttery. There’s plenty of sauce, so pair with bread or rice to help soak it all up.
Tomato and Bulgur Salad With Herbs
This earthy but bright salad comes together very quickly in just one bowl, and makes a wonderful side to a barbecue spread or as a light lunch with some soft cheese or a spoonful of hummus. Be sure to use the best tomatoes you can find; any assortment of your favorites will do. The pomegranate molasses is well worth sourcing for this dish, but if you can’t find it, you can simply up the amount of vinegar and maple syrup for a similar tart and sweet flavor.
Bratwurst With Caramelized Onions and Chakalaka
In this recipe for pan-seared bratwurst with spiced caramelized onions, the real star of the show is the topping of chakalaka. A popular South African condiment often served with grilled meats or fish, chakalaka can be an easy way to have vegetables with every meal. Start with a hot skillet large enough to get a nice sear on the sausages and the onions, and with a quick assembly and ease, a clever meal awaits.
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This Hearty, Peak-Summer Panzanella Is So Much More Than a Meal to Me
This warm panzanella salad combines oven-dried bread, juicy tomatoes, and seared lamb chops for a hearty, peak-summer meal.
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This Smoky Moroccan Dish Is All You Need for an Effortless Summer Feast
These grilled Moroccan sardines are marinated in a vibrant chermoula of herbs, lemon, garlic, and spices, then quickly cooked over high heat for crisp skin and tender flesh.
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Move Over Lasagna—Pastel Azteca Is Saucy, Layered, and So Much More Fun
This Mexican comfort classic, pastel Azteca layers fried tortillas, saucy shredded chicken, and a trio of creamy cheeses into a baked dish that's like lasagna's spicier, cheesier cousin.
Kale Caesar Pasta Salad
Caesar salad meets pasta salad in this comfort food mash-up. Crisp and sturdy kale leaves hold their own alongside al dente pasta when tossed in a thick and creamy Caesar-inspired, mayonnaise-based dressing. Crunchy, lemony breadcrumbs and salty Parmesan shavings are added just before serving, for extra texture and flavor. Served cold, this recipe is perfect for make-ahead entertaining or meal prep. For those looking for extra protein, cooked chicken or crispy chickpeas are welcome additions. Of course, feel free to swap in romaine lettuce and croutons, if preferred.
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This One-Skillet Jordanian Dish Is the Best Way to Use Your Summer Tomatoes
This simple yet deeply flavorful Jordanian stewed tomato dish is made with garlic, chiles, and olive oil. Cooked in one skillet, it's perfect for using up ripe summer tomatoes and scooping up with warm pita.
Mississippi Chicken
In this rendition of a slow-cooker classic, chicken thighs are transformed into a zesty, pull-apart tender dinner, with plenty of herby, buttery sauce. As the sibling to Mississippi pot roast, this dish has many of that beloved recipe’s staple ingredients, like pepperoncini and butter, but here, instead of packaged ranch seasoning and au jus powder, soy sauce and a blend of fresh herbs and seasonings are used. Mashed potatoes, rice and greens are great sides that will hold up well to the tangy gravy. Consider baking some cornbread or dinner rolls as well while it cooks.
Jammy Zucchini
You might associate zucchini with meh flavor, or with “zoodles” (which are decidedly not the same as pasta, though some folks may try to convince you otherwise). But when you cook it in a hot pan with olive oil and garlic, as in this method from my book “Big Vegan Flavor” (Avery Books, 2024), zucchini can be exquisite — meltingly tender, jammy and unctuous. Serve over Whipped Tofu Ricotta, garnish with mint and serve with toasted bread for dipping; or fold into a pasta or potato salad. (Watch Nisha make this recipe on YouTube.)
Whipped Tofu Ricotta
With the same luxe creaminess and savory notes of ricotta, my signature tofu ricotta from my book “Big Vegan Flavor” (Avery Books, 2024) works smashingly well in any recipe that calls for ricotta. For a slightly looser texture, use firm tofu. Use this ricotta to add big flavor to any and all stuffed pastas, like lasagna. It’s also great as a sandwich spread or spread onto pizza dough. Dollop leftovers onto grain bowls or salads for a creamy element. For an easy spicy variation, stir in a few teaspoons of Calabrian chile paste. (Watch Nisha make this recipe on YouTube.)
Feta-Ranch Wedge Salad
A towering wedge salad is fun to look at, but the height and shape make it impractical for a couple reasons: Toppings tumble right off and dressings can’t permeate it properly. This recipe fixes all that by calling for thinly sliced wedges that are stacked on their sides. The toppings stay put, and the dressing can work its way into all the little nooks and crannies. This salad looks impressive, it tastes delicious and it’s actually quite no-fuss: You can make the dressing days ahead of time, and swap in whatever herbs, spices, seasonings you have and crave. The only tricky aspect is emulsifying your feta. The key is time: Scrape the sides as needed and keep blending. With some coaxing, it always gets there.
Seven Layer Salad
As its name implies, this colorful retro salad is composed of seven distinct layers, including vegetables, hard-boiled eggs, bacon, shredded cheese and a creamy dressing. The salad is not tossed, but gets mixed upon serving, allowing for a beautiful presentation and a dish that works well when made in advance. This recipe includes the ingredients and layers typically seen in a seven layer salad, but feel free to swap in your own favorites, using some crunchy cucumber or bell pepper in place of the peas, or avocado in place of the hard-boiled eggs. You can also have fun with the layering, as long as you keep the lettuce and tomato far from the dressing so the salad stays fresh and crisp. The optional red onion is technically an extra layer, but its sharpness works really well with the richness of the dressing, bacon and cheese.
Heirloom Tomato Salad With Ricotta and Chile Oil
Come tomato season, there is no wrong way to make a tomato salad, but this one from my book “Big Vegan Flavor” (Avery Books, 2024) is exceptional. Dollops of creamy ricotta gently swaddle meaty wedges of heirloom tomatoes, while shallots and garlic add a piquant bite. Everything gets drizzled with a mild chile oil and finished with the tomato’s best friends: fresh basil, balsamic vinegar and flaky sea salt. It’s so simple (and fantastic), there’s no excuse to not make it once tomatoes roll into season. I’d be remiss if I didn’t mention that this salad served with grilled bread is one of life’s finest summer pleasures. Bonus: The human body can better absorb the lycopene in tomatoes when it’s paired with a healthy fat, such as olive oil. So enjoy the heck out of that chile oil. (Watch Nisha make this recipe on YouTube.)
Pesto Pasta With Corn and Green Beans
Fresh summer green beans are the best, and, if you can get them in your own vegetable garden, all the better. They’re most tender when picked on the small side, so aim for that in the garden and at the farm stand. Here, they combine with sweet corn kernels and a basil pesto for a luscious summer pasta that also happens to be nut-free, just parsley, basil, garlic, Parmesan, pecorino and olive oil.
Tomato, Olive and Feta Salad with Tinned Fish
Simple, no-cook dishes are ideal for hot summer days when you want something filling but not too heavy. Inspired by both a Greek salad and one typical throughout Spain, with tomatoes, tuna and onions, this salad hits all the marks: Tangy and creamy from a touch of feta, acidic and refreshing from the tomatoes, with a bite from the onions and added brine from the olives. The tinned fish you use, be it tuna, salmon, trout or sardines, can be swapped, depending on your pantry and preferences. Play with the olives, too: Ones soaking in a spicy brine add a kick, while lemon-garlic ones add brightness. Serve with bread or potato chips.
Coconut-Lime Wedge Salad
This recipe provides the essential texture found in a classic wedge salad, but updates the flavors for summer, with a coconut vinaigrette and crunchy, sweet-savory coconut crumbles. Sweetened with agave or maple syrup and baked until crisped, the coconut flakes serve as a plant-based alternative to the usual bacon found in the wedge. The crumble can be prepared in advance, and can even be eaten as a snack on its own or put on top of a scoop of cottage cheese. The coconut-lime dressing is a little nutty and tangy, and makes this cooling salad very refreshing on hotter days and beyond.
Bánh Mì Salad
Beloved by many for good reason, the flavors and textures of a bánh mì are the inspiration for this recipe. Crisp quick-marinated vegetables, tender herbs and lettuces, spicy jalapeño, creamy avocado and sweet ham are dressed in a version of tangy nước chấm and then topped with buttery crackers instead of the bread that gives the Vietnamese sandwich its name. While the ingredient list might seem long, there’s no cooking involved and this salad comes together in about 20 minutes. Any type of ham will work, but if you buy a roast, you’ll be able to carve the ham as thin as you'd like. For a different take, cooked bacon, rotisserie chicken or tofu make excellent options, too.