Dinner
189 recipes found
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The Tangy, Flavor-Packed Grilled Shrimp I'm Making on Repeat This Summer
These grilled shrimp (or prawns) stay juicy and tender thanks to a tangy tamarind marinade. They're perfect for summer entertaining or a light dinner.
Brothy Tomato Rice Soup
This quick and nourishing soup captures the concentrated umami, acidic-sweet brightness and floral aroma of fresh tomatoes. If you can buy the ones on the vine, you’ll end up with an even more intense scent. Fragrant jasmine rice lends body and thickens the broth just enough. The perfect lunch or light dinner, this comforting meal reheats beautifully, too, to a texture not dissimilar to congee or juk, and tastes like peak summer in soup form. A note on cooking with tomato vines: They lend a surprising tomatoey flavor to brothy curries and soups like this, accentuating the aroma of the fruit in a beautiful way, but they do contain plant defenses called glycoalkaloids, so don’t eat them.
Melon Salad With Nectarines, Tomatoes and Basil
The principle behind this summer salad is “take what is great from what is right around you and do very little to it,” Hannah Shizgal-Paris, the chef of Roman’s, in Brooklyn, says. The recipe showcases cantaloupe and nectarines, but any firm-fleshed melon and vivid stone fruit will do. Everything depends on the quality of the produce at hand and the stage it’s in: If the melon is crunchy, you cut it thin; if starting to soften, cut it thick. Contrast comes from capers, pecorino, chile (less for heat than punctuation), and a pucker of lemon to finish. Be sure to season each ingredient separately and build the salad in layers, rather than dumping everything in all at once. Taste as you go, and keep it all nice and cool. It’s a dish only for this sun-drunk time. Eat it while you can.
Suya Spiced Grilled Chicken Thighs With Nectarines
Suya spice, sometimes known as yaji, is easy to love as an all round spice with its blend of ground roasted peanuts and smoky, fragrant spices. If you are new to it, think of it as a seasoning that can top everything: charred meat, chicken, fish and blistered vegetables. Here, it is sprinkled over grilled chicken served with a tangy salad of grilled scallions and nectarines. Let all the ingredients develop dark brown grill marks, as the char only enhances the flavor of the spice mix. Finish the dish with a sprinkle of chopped peanuts and a mound of additional suya spice on your plate.
Sweet and Spicy Summer Fruit Salad
Some of summer’s most notable offerings are stone fruit, tomatoes and basil. While they thrive in the sun, they gain even more flavor when dressed in a savory-spicy vinaigrette. In this spoonable salad, the components resemble a fragmented mosaic: Sweet stone fruit of any kind, from cherries to peaches to pluots, is cut small and tossed with juicy cherry tomatoes and aromatic basil in a chile crisp vinaigrette. The vinaigrette is simple to make, only requiring a bit of sugar to build on the fruit's natural quality, along with red wine vinegar to add fruity depth. Pair this salad with grilled or roasted meats, or just enjoy it on its own.
Chicken Tenders
These chicken tenders pack a punch, thanks to a generous helping of a savory homemade spice blend, revved up with Cajun seasoning. A spoonful of mustard in the marinade helps the spices adhere, serves as a tenderizer, and lends a slight tanginess. Adding a bit of that marinade to the flour mixture helps create a crust that fries up shaggy and crackly. For a crispy exterior and juicy interior with less oil, this recipe calls for pan-frying rather than deep frying. Pair these tenders with your favorite dipping sauces, and they’re sure to be a hit.
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Tired of Dry Turkey Burgers? This Juicy Smashed Version Fixes That
Juicy turkey smash burgers get a savory upgrade with Portuguese chouriço and a bold, Mozambique-inspired spiced mayonnaise.
Burst Cherry Tomato Orzotto
Peak-season cherry tomatoes and fragrant basil join forces in this light and summery one-pot orzotto. Cherry tomatoes are first cooked down with aromatics until they burst and their juices thicken. This concentrated tomato mixture fortifies the broth, imparting its flavor to the orzo. Stirring every minute or so releases the pasta’s starch, while a pat of butter makes this dish silky and that much more reminiscent of a saucy risotto. The orzotto is only as good as the tomatoes you use, so be sure to use the best ones you can get your hands on. Topping each serving with a handful of arugula is a wonderful way to incorporate more greens and add a bit of fresh, peppery zing.
Chile-Garlic Salmon With Mango and Cucumber Salad
Colorful and complex, this spicy glazed salmon with mango-cucumber salad packs a ton of flavors and textures into a quick weeknight meal. While the salmon roasts in the oven, you chop up a refreshing salad of crunchy cucumber, sweet ripe mango and creamy avocado. Side by side, both components make a bright, breezy meal, but you can also serve with white rice if you’re craving a more filling dinner. The spicy-sweet salmon sauce is built from pantry ingredients (soy sauce, sesame oil, maple syrup, garlic and chile-garlic sauce) and readily adapts to your preferred sweetness and spice levels. While the salmon can be eaten the next day, the mango-cucumber salad is best eaten right away, when it’s at its best and brightest.
Zesty Grilled Chicken With Citrus Slaw
This flavor-packed chicken draws inspiration from Sonoran-style charcoal-grilled chicken that’s marinated in a blend of orange juice and aromatic spices. Here, the chicken is served on top of a quick, tangy carrot and cabbage slaw that adds a refreshing pickle-like crunch and beautiful color to your plate. For deeper flavor, marinate the chicken overnight, then bring it to room temperature before cooking. Whether you prefer the smokiness of an outdoor grill or the convenience of a cast-iron skillet in your oven, the chicken emerges juicy and deeply flavored. Eat as-is, or serve alongside quinoa, rice or French fries.
Zucchini Salad With Sizzled Pistachios
In this clever salad, fresh raw zucchini is bathed in a nutty oil accented with big bursts of jewel-like lemon; each bite is equal parts rich and bright. Warming the oil with the pistachios until they sizzle infuses it with their flavor. Whole lemons, peeled down to the flesh and then sliced, are then stirred into the pistachio oil. A little black pepper, spicy red pepper flakes and feta cheese (which is optional) turn this into a salad equally ready to grace a summer spread or pack ahead for lunch. It can also be a great side for hot-mustard grilled chicken, roasted salmon, sheet-pan feta or even just a bowl of hummus and some thick-cut toast.
Spicy Vinegar Chicken Over Artichokes
There’s something undeniably comforting about the combination of chicken and artichokes. Bone-in, skin-on drumsticks and thighs are seared until the skin is deeply golden, then gently braised with onions and garlic, plus a splash of white wine vinegar for brightness. The addition of green olives adds a briny punch, while canned artichokes — an underrated pantry staple — make this a complete meal. Unlike fresh artichokes, which require trimming and peeling, canned artichokes are ready to use and soak up the flavorful pan juices beautifully.
Pan-Seared Chicken With Mujdei Green Beans
Easy to make and deeply satisfying, mujdei is a cornerstone sauce in Romanian cuisine. Just a quick glance at the amount of garlic in the ingredient list explains its potency. Crushed fine and whisked with salt, oil and water, the garlic blend makes an evocative pairing for vegetables, seafood or meat. Here, it's a lovely coating for blistered green beans and avocado to eat with skillet brown chicken thighs. Whenever mujdei finds its way onto your fork, it will leave a nice light tingle on your lips.
Strawberry Pasta
This Polish childhood staple of creamy strawberry sauce over pasta is a fast, fuss-free way to make the most of peak summer berries.
Turmeric Chicken Skewers With Green Olive Yogurt
These skewers offer a simple yet delicious way to bring the bold flavors of Moroccan cuisine to your table using a handful of spices. But what truly sets this dish apart is the green olive yogurt sauce; the creamy, tangy addition ties everything together. Inspired by the way olives are paired with chicken in Moroccan tagines, this briny sauce balances the warm spices. It's perfect for gatherings but just as great for busy weeknights, and while grilling adds depth, a grill pan works beautifully, too. Serve with a simple tomato salad, roasted or grilled vegetables or flatbread.
Corn Soup
This simple corn soup tastes like sweet, buttery popcorn, though its richness comes more from the corn than the half-and-half. Blended silky smooth and studded with whole kernels for texture, this soup is an excellent canvas for almost anything. Serve as recommended with a sprinkle of minced chives, or round out the sweetness by adding minced tarragon instead. A dollop of sour cream or Mexican crema, a sprinkle of cayenne and a squeeze of lime will drum up the flavor of Mexican street corn. Bulk it up by serving whatever roasted protein or vegetables you're craving in a pool of it.
Chai Masala Tamales From Masala y Maiz
Sweet, spiced, and unforgettable--these chai masala tamales from Masala y Maiz blend Indian and Mexican flavors for a unique twist on a classic dish.
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Meet the Meatiest French Dip Sandwich—but Hold the Beef
A hearty, meatless French dip built on browned mushrooms, melted provolone, and a herby mushroom jus for dunking.
Ginger-Lime Cucumber Salad
Cooling, refreshing and supremely easy to make, this cucumber salad spotlights spicy ginger, bright lime juice and a blend of fresh herbs to emphasize its green color and flavor. The most essential ingredient, an often-overlooked component in the cucumber universe, is patience. Marinating cucumbers, even if only for 10 minutes, allows new and distinct flavors the opportunity to penetrate the juicy flesh, resulting in a more savory outcome. Make this salad a couple of hours before serving, or even the night before, to allow the dressing its most optimal influence. Spoon this salad over freshly toasted, crusty bread, with or without a few slices of gravlax, along with the juices that inevitably pool at the bottom of the salad bowl.
Charred Cherry Tomato Pasta
There are countless variations on cherry tomato pasta, but this version is anything but standard. Cherry tomatoes are blasted under the broiler, releasing their sweet juices and charring their skins. The tomatoes are then finished in a skillet with garlic-perfumed olive oil and butter, yielding a simple and savory sauce for pasta. The twist: Stirring in a fresh egg yolk just before serving adds an unexpected, sophisticated richness. If you’d rather skip the egg yolk, a dollop of ricotta or some torn burrata would also fit the bill.
Chile Crisp and Honey Roasted Salmon
Roasting a large salmon fillet that’s been covered with a sweet and spicy paste of chile crisp, mayonnaise and honey makes for a dish that’s worthy of a celebration, but also can make a weeknight feel like a special occasion. Use your favorite jar of chile crisp or make your own. Using one large piece of salmon (rather than several smaller fillets) makes it easier to spread the paste over the fish, helps it bake more evenly, and makes for a dramatic presentation. For a lighter meal, serve with a simple arugula salad; or round it out with a side of roasted potatoes or rice.
Roasted Pepper, White Bean and Mozzarella Salad
Sweet, fruity jarred roasted peppers power this hearty cannellini bean salad that comes together with almost no preparation. Like many jarred vegetables, store-bought roasted peppers are a timesaver without any sacrifice in flavor; opt for fire-roasted ones, if available, for smokier notes. Here, the succulent texture and vibrant hue of roasted peppers pair beautifully with tender cannellini beans and creamy mozzarella. You can put down that knife: As there’s no chopping required, you’ll create a range of textures by simply tearing the peppers, mozzarella and herbs. If you’ve got a glut of fresh summer bell peppers available, you can take advantage of them at their prime by roasting them for this salad, using any color or variety; check the Tip for instructions.
Steak Montreal
This recipe--affectionately dubbed Steak Montreal--lands somewhere between Montreal smoked meat, steak frites, and steak au poivre. What ties it all together is my homemade version of the iconic Montreal steak seasoning, the brainchild of Schwartz's Deli and the flavor backbone of the city's bizarro pastrami. Order their towering smoked meat sandwich and you'll get what I mean. Montreal steak seasoning is a staple in spice aisles everywhere, but most versions miss the mark on the coarse texture and fresh grind that define the Schwartz's original. Luckily, it's easy (and delicious) to make at home--and you get full control over how coarse or fine you want the blend. If you have them on hand, throw in an extra teaspoon of Szechuan peppercorns for a little extra zing.
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The One-Pan Italian Chicken Dish You'll Want to Make Weekly
This one-pan chicken saltimbocca features prosciutto-draped chicken, crisp sage, and a lemony white wine sauce—all ready in under an hour. It's a quick dinner that's worked-all-day impressive.