Dinner
302 recipes found
Eggplant Chickpea Salad With Olive Dressing
This roasted vegetable salad combines caramelized, smoky vegetables with a simple, punchy sauce made of green olives, lemon, shallots and olive oil. The vegetables develop deep, rich flavors, while the bright, tangy sauce and feta cheese ties everything together. The salad is great on its own as a vegetarian main, or alongside some pan-roasted sausages if you want to make it a little more hearty. If you’re meal prepping, keep the sauce separate and drizzle it on last so that the vegetables stay vibrant and fresh.
:max_bytes(150000):strip_icc()/20250916-SEA-ChickenFricassee-QiAi-HERO-fc2dd8a9792a4b5a9259cb49589337f2.jpg)
This Creamy One-Pan French Chicken Is My Go-To Weeknight Dinner
This chicken fricassée recipe turns a French classic into a weeknight dinner with chicken breasts, mushrooms, cream, and flavor-boosting pantry tricks.
Crispy Beans and Juicy Tomatoes Over Tahini Yogurt
Pantry ingredients – canned beans, garlic and olive oil – turn into a satisfying plant-forward weeknight dinner thanks to the magic of a hot oven. Roasting beans transforms them from soft to shockingly crisp while cherry tomatoes, even out-of-season supermarket ones, morph into glistening, juicy pops of sweetness. While the oven works its charm, whip up a creamy tahini-yogurt sauce brightened by lemon and garlic. The cooling yogurt with warm tomatoes and crispy beans makes for a fun contrast of textures and temperatures. Top it off with arugula dressed with the sweet, garlicky tomato juices and scoop up everything with crusty bread. If you don’t have good yogurt, this meal is also excellent served over Whipped Tofu Ricotta. (Watch Nisha make this recipe on YouTube.)
Apple Crumb Cake
Buttery caramelized apples are sandwiched between toasty oat crumble in this warmly spiced cake. The cake is plush and soft, the apples melt into a gorgeously gooey layer, and the crumble adds crispy texture and toasty buttery flavor. Don’t let the ingredient list dissuade you, as each element comes together quickly and easily, without any special equipment or tools. A slice of this cake is equally at home at the brunch table, with a hot cup of coffee, or as dessert, with a scoop of vanilla ice cream on top. Use tart, firm apples to ensure they keep a bit of a bite after they’re baked.
Pommes Dauphinoises (Creamy Potato Gratin)
A perfect dish to ease the transition from summer to fall to winter, this satisfying and comforting gratin can easily be the centerpiece of your meal, served with a bright, plucky salad and some roasted vegetables. As the colder months approach, it can be served more traditionally as a side dish to braised or roasted meat, providing a truly sturdy winter or autumn meal. However you choose to serve it, it brings a sophisticated yet superbly cozy touch to any table.
Ravioles du Dauphiné
A specialty from the region of Dauphiné in France, these sheets of mini raviolis can be found in grocery stores there and, now, in other parts of the world too. The store-bought sheets are perforated and break apart once they hit boiling water, though they also can be baked as whole sheets layered with additional cream or cheese. Making Ravioles du Dauphiné at home is easier than you might guess. Instead of buying a specific ravioli mold, you can pipe the cheese filling directly onto a pasta sheet, cover with another pasta sheet, then press the dough to seal in the filling using chopsticks. Coat the adorable ravioli sheet with a light butter and white wine sauce and have fun carving each little piece of pasta, bite by bite. Watch Carolina Gelen make this dish in this video.
Lazy Sugo
You might skim this recipe and think it looks anything but lazy. But compared to the way Samin Nosrat has always made Bolognese, this sugo is a piece of cake. This recipe, adapted from my cookbook, “Good Things: Recipes and Rituals to Share With People You Love” (Random House, 2025), there’s no soffritto to chop and fry, no endless browning of the meat and no deglazing. You just get everything into the pot with minimum hassle and simmer it until it’s tender, occasionally giving it a stir. The only real effort involves taking the cooked meat off the bone and shredding it, but even that’s a small price to pay for three glorious quarts of rich, meaty sauce.
One-Pot Chicken With Pearl Couscous and Preserved Lemon
Nigella Lawson has mastered the art of creating recipes that balance comfort and appeal — especially when chicken is involved. This recipe, adapted from my cookbook, “Good Things: Recipes and Rituals to Share With People You Love” (Random House, 2025), is a play on her essential one-pot chicken with orzo. It’s a do-it-all dish that’ll make you feel both satisfied and cared for, whether you prefer dark or white meat; the sweetness of Medjool dates or the funk, salt and acid of preserved lemon; an abundance of braising juices or the playful chewiness of pearl couscous.
:max_bytes(150000):strip_icc()/20250912-SEA-CaponataWithCod-MaureenCelestine-66-0cc72e7b459f4323bfc232fe84fd30c1.jpg)
Need a Mediterranean Vacation? This Sheet-Pan Dinner Is the Next Best Thing
In this easy riff on Sicilian caponata, late-summer and early fall vegetables are cooked on a sheet pan until tender, then seasoned with a touch of sugar and red wine vinegar for the dish's signature sweet and sour flavor. Served alongside cod, it makes for a delightful weeknight dinner.
:max_bytes(150000):strip_icc()/20250912-SEA-ArrozImperial-LorenaMasso-HERO-8824b1a88f20417f9956356cd3df22c0.jpg)
My Family's Cheesy Cuban Chicken and Rice Casserole I Make for Every Party
Arroz Imperial is a Cuban rice and chicken casserole layered with mayo, cheese, and pimientos. It's a festive, comforting dish that's perfect for potlucks and parties.
:max_bytes(150000):strip_icc()/20250912-SEA-NigerianBeefCurry-MaureenCelestine-28-52602d88b4534cb78785025fa832dd07.jpg)
My Family’s One-Pot Nigerian Beef Stew Is Rich, Comforting, and Weeknight-Ready
This Nigerian beef curry is hearty and aromatic, with tender meat and vegetables. It's a family recipe I return to week after week.
Braised Lemon Pepper Chicken Legs
This bright and brothy braise makes a big impact with only a handful of pantry staples thanks to a trick borrowed from Bangladeshi cooking, where chicken is gently simmered in blended onion and garlic. The allium purée caramelizes lightly, adds body to the sauce and offers a delicate aroma which grounds the perky lemon and cracked pepper seasoning. Round out the meal with a crusty baguette and simple leafy salad.
:max_bytes(150000):strip_icc()/20250904-SEA-GreenTeaSmokedDuckBreasts-LorenaMasso-HERO-0cc60284a90742d3a885a04f3d04bed3.jpg)
The Centuries-Old Chinese Cooking Technique That Makes Any Meat Juicier
This simplified tea-smoked duck recipe delivers Sichuan-style depth—sweet, salty, and smoky—with little more than a wok (or a grill) and a little patience.
Grilled Skirt Steak With Smoky Cucumber Chimichurri
With just a few simple seasonings (salt, pepper and oregano), quick-cooking skirt steak needs only the light smoke of a grill to amplify its beefy flavor. For this vibrant chimichurri, cucumbers are charred on the grill, too, resulting in a smoky, tangy and herbaceous sauce that cuts through the rich beef. Enjoy leftovers as stuffed pita sandwiches the next day: Mix the cucumber chimichurri with some plain Greek yogurt and dollop into pitas, then top with the sliced steak and any fresh salad options you might have around, like chopped lettuce and tomatoes.
Smashed Chicken Meatballs with Suya and Charred Corn
The earthy, robust notes of suya spice taste best when paired with a protein seared over high heat. Here, it marinates ground chicken along with fresh chile, ginger and garlic, and seasons a peanut dressing that’s drizzled over the meatballs. To keep lean chicken juicy while it cooks, miso and chopped spinach are stirred into the meat and the mixture is loosely formed into balls with a spoon. The deeply seared meatballs are smashed and give the entire dish a lovely brown hue, along with charred corn. A topping of herbs adds freshness to the hearty meal served over rice.
:max_bytes(150000):strip_icc()/20250910-SEA-VacaFrita-LorenaMasso-16-984d9916fe9e45ee88acd6c82d1d81c3.jpg)
My Family’s Crispy, Juicy Cuban Beef Is My Favorite Weeknight Meal
Learn how to make authentic Cuban vaca frita: tender beef simmered, smashed, marinated, and fried until irresistibly crisp and juicy.
Cantonese Noodle Soup
This simple Cantonese noodle soup is endlessly adaptable. Choose rice noodles or egg noodles, add pickled mustard greens, oyster sauce and chile oil for pungency and spice, or leave them out for a mellower broth. The combination of good broth, springy noodles and leafy greens makes for a satisfying foundation no matter how you zip it up.
Ras el Hanout Chickpea and Spinach Stew
This warming one-pot stew delivers the depth and comfort of a long-simmered meal in a fraction of the time. Chickpeas and spinach braise in a richly spiced tomato base, creating layers of warmth and complexity. Ras el hanout, a fragrant Moroccan spice blend, gives the dish its signature aromatic depth; gently toasted tomato paste intensifies its flavor even further. A splash of soy sauce provides an unexpected but welcome hit of umami, rounding out the dish with a richness that mimics a stew that's been bubbling away for hours. Served with a generous spoonful of yogurt (or a squeeze of lemon) and a drizzle of harissa oil to cut through the richness, it's perfect with crusty bread or spooned over grains like rice, barley, bulgur or quinoa.
Paneer Fried Rice
This version of the endlessly riffable, quick and comforting meal of fried rice is inspired by both Chinese and Indian flavors. Paneer, the firm, mild South Asian cheese, is first cooked in soy sauce, developing a sticky, umami-rich coating. Homemade and store-bought paneer work equally well in this recipe, and its mellow flavor provides the perfect backdrop for salt and spice from soy sauce and green chiles. Frozen veggies thaw in minutes in the same skillet the rice cooks in and this handy shortcut significantly cuts down prep time without compromising on flavor. Cilantro adds brightness and scallions bring a juicy, edgy crunch.
Coconut Beef Curry
Vijay Kumar, the chef behind the Michelin-starred restaurant Semma in New York City, once told me, “Coconut and spices have a love connection.” Inspired by an intricate beef curry he taught me, this recipe has been reimagined for home cooks. There are still many ingredients and steps, and every one earns its place. This is a dish of texture, aroma and deeply coaxed flavor, where whole spices are toasted until they bloom with warmth and then get blended into a rich paste. That paste becomes the backbone of the curry, lending a complexity and depth that ground spices alone can’t achieve. Simmered with coconut milk and spiked with green chiles, the final curry is velvety, robust and soulful; the kind of dish that rewards patience and turns an ordinary dinner into a celebration. Serve it with paratha, rice or roti, and let the sauce shine.
Roasted Chicken With Vinegared Grapes
This elegant, company-worthy roasted chicken is seasoned with nutmeg and herbs and served with grapes that have been prepared two ways. Some have been roasted with red onions alongside the chicken, caramelizing at the edges. The rest are briefly pickled in vinegar, providing a sweet-tart contrast to the buttery sauce and crisp chicken skin. Leaving the grapes in small bunches for roasting not only makes a lovely presentation, it also keeps them from rolling off the pan and people’s plates for serving: pretty and practical.
Spicy Gazpacho
This bright and vegetal gazpacho is a cooling summertime soup or even a refreshing drink, straight from a glass. Red Fresno chile imparts lively heat (remove some or all of the seeds for a milder soup) along with nice fruity notes that complement the other veggies. Olive oil is simply whisked in at the end to ensure a velvety texture that eats silkier than fully blended gazpacho, which is more aerated and frothy. This gazpacho is best served cold, so make it a few hours ahead and keep chilled, or try this speedy solution: Serve it over ice.
Eggplant, Chickpea and Tomato Curry
The texture of raw eggplant is quite spongy, which is a key indicator of its remarkable ability to absorb flavor. For this reason, eggplant is an excellent ingredient for curries. Here's how this recipe proves that theory: Planks of seasoned eggplant tumble through a base of curry-infused olive oil and golden-brown onions. While the eggplant drinks in the flavors, tomatoes break down entirely to join the pool of sauce, contributing both sweetness and a light acidity. To finish the dish, a big spoonful of vinegar does something imperceptible but important, adding a cheerful quality, as do the fresh-tasting sliced scallions. Though this recipe welcomes just about any curry powder, Caribbean curry powder is preferred thanks to its warm spices like allspice, cloves and ginger, which pair particularly well with the eggplant, tomato and potato mix.
Spice-Rubbed Grilled Turkey Tenderloins
While the sweet and smoky, barbecue-esque rub of this recipe would work just as well on mild-mannered chicken, it pairs particularly well with the meatier, richer taste of turkey. Though turkey is far too often relegated to just once a year, turkey breast tenderloins cook quickly, they’re just as lean as chicken and make great sandwiches. You’ll typically find them in packs of two, so grill them both, eating one now and saving the other for later, for meal prep made simple. Throw some peppers, onions, corn or zucchini on the grill to serve alongside the turkey for an easy, one-and-done dinner.