Dinner
8856 recipes found
Scrambled Eggs With Peppers
This dish, a classic piperade from southwestern France, is a great way to use those vitamin-rich peppers still abundant in farmers’ markets. You can mix and match peppers here. Just be sure to cook them for a long time so that their juices infuse the eggs.
Scrambled Peppers and Eggs
As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.
Potato-Kale Casserole and Eggs
Inspired by a classic colcannon (potatoes mashed with kale or cabbage), this recipe turns those elements into a heartier meatless meal by cracking eggs into the mixture and baking it until the yolks are as runny or jammy as you like. Cheddar adds nuttiness and richness, and browned shallots round out the flavors and offer sweetness. You can make the potato-kale mixture a few hours — or even a day — before serving. Reheat it in the skillet on the stove until piping hot before adding in the eggs as directed in Step 7. This makes a substantial brunch or light dinner, maybe accompanied by a salad.
Flaky Folded Biscuits
These biscuits rely on frozen grated butter to create an extra light and crispy texture. The dough can be gently kneaded together, rolled and cut into biscuits using a biscuit cutter or knife before baking, but this method of folding and rolling produces more flaky layers. The final step of rolling the dough like a jellyroll, flattening it, and cutting it into triangles results in triangular biscuits that gently fan apart in layers that are perfect for catching extra butter and jam, or for pulling apart with your fingertips. If the dough or butter feels like it is getting warm or greasy at any point, transfer the dough to a rimmed baking sheet and place in the freezer for five minutes before proceeding.
Sausage, Egg and Kale Casserole
Finding a brunch dish that feeds a crowd can be a challenge, but this large-scale frittata does just that by layering sausage, kale and fontina with cream-thickened eggs. Use any fresh sausage you like (chorizo, merguez, or hot pork sausage work well), and swap in mild Swiss chard or peppery mustard greens in place of the kale. You can prepare this dish the night before serving by cooking through Step 5 and layering the sausage, vegetables and cheese in the baking dish. Let it warm up slightly at room temperature before adding the eggs, then bake as directed. Baking times will vary depending on how cold or warm the dish is, as well as its depth and ingredients, so keep an eye on the eggs; they should be just set in the center.
Indian-Spiced Tomato and Egg Casserole
This dish, inspired by a traditional recipe from the Parsis (a group of Zoroastrians from Persia who settled in India sometime between the 8th and 10th centuries), is possibly one of the most fragrant and vivid casseroles you’ll ever see. It starts with a highly spiced tomato sauce flavored with mint, green chiles and ginger. The sauce is then poured over a layer of sliced cooked fingerling potatoes and baked. At the end of the cooking time, wells are made in the sauce and eggs cracked into them to finish baking. The result is a tomato-rich casserole with runny yolk over each pungent bite. Serve it for dinner or for brunch.
Matzo Frittata
This savory matzo brei, loaded with caramelized onions and mushrooms, is made like a frittata that you cut into wedges. While commonly eaten for breakfast during Passover, this one serves as a substantial side dish. Leftovers make a nice brunch or lunch, especially with a green salad. The key to a good matzo brei is soaking the matzo just enough to retain a little bit of chew, but not so much that it becomes soggy. Here, the matzo is submerged in boiling water for one minute to soften. If keeping kosher and making this for a dairy meal, use a tablespoon of butter instead of oil for extra flavor.
Mushroom and Spinach Frittata
Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch.
Loaded Baked Frittata
Sautéed onion, pepper and spinach lace this sturdy frittata that’s as good warm out of the pan as it is cold. Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below). This recipe is, of course, delicious as is, but you can also take a cue from one of our commenters, Joan, who made this with leftover peppers and onions, adding sliced roasted baby potatoes. Ready in 45 minutes, it lasts for up to three days in the refrigerator, so you can enjoy it as long as it lasts — which may not be very long.
Chicken Salad With Corn, Quinoa and Yogurt Dressing
While traditional chicken salad is rich with tender meat and mayonnaise, this one embraces pops of texture and color. Combining quinoa and corn, two staples in Inca, Aymara and Quechua cooking, is a great balancing act of earthy and sweet. For this salad’s dressing, mashing onion and chile together with salt (like in guacamole) releases their assertive juices into a tangy blend of Greek yogurt and lime. Since this is a room temperature salad, you can make the chicken and quinoa and reserve them up to a few days ahead, or let the whole salad meld for up to 3 days in the fridge. Eat the dish on its own, over romaine or Little Gem leaves, or with more pops, such as pepitas, mint, radishes, jicama, Cotija or Parmesan.
Toum Grilled Cheese
When I was a teenager, I remember getting freshly baked akkawi cheese manakeesh with sides of cucumber and beet-stained turnip pickles and little plastic containers of toum for dipping at a Lebanese bakery in Doha, Qatar. Cheese manakeesh, a topped flatbread found throughout the Levant, is delicious with toum, a sauce made by combining garlic, lemon juice, salt and oil. This grilled cheese hits those notes, skipping a trip to the bakery. Slathering the bread with toum instead of butter instantly gives it garlic bread vibes. Though you can purchase toum at many supermarkets and Middle Eastern specialty stores, making it at home gives it a more vibrant punch. It lasts for months and can be used anywhere a tangy, garlicky wallop is needed. Use in salad dressings, as a rub on roasted meats, as a sandwich condiment, or even as a dip for crudités.
More-Vegetable-Than-Egg Frittata
This simple frittata — just eggs, vegetables, fresh herbs and a little Parmesan if you're feeling luxurious — is proof that eating well doesn't have to be deprivational. It can also be delicious.
Lemon-Garlic Kale Salad
Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.
Cold Noodle Salad With Spicy Peanut Sauce
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don’t want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Crunchy Kale Salad With Plums and Dates
Kale salad has passed whatever nebulous test there is of food fads and become a mainstay, especially in the fall, but it’s ideal for summer, too, because it doesn’t wilt in the heat. If anything, you want to be sure to crush the finely sliced greens until they’re droopy. Kale salad can feel like a chore to chew if the greens aren’t softened sufficiently, so massage them into submission. To add a welcome, easy crunch to the tender leaves, this salad is littered with roasted, salted sunflower seeds. They’re a savory contrast to tangy wedges of juicy plums and chewy, sweet dates in the lemony mix that holds up well on any picnic table and for up to 3 days in the fridge.
Avocado Soup With Chile Oil
This sopa de aguacate is a fresh and simple creamy soup that can be eaten chilled or at room temperature for a quick meal. The onion, garlic and cumin create a delicious base that pairs perfectly with the lime juice’s acidity. Top off this sopa with chile de árbol oil and pepitas for a little hit of heat and a hint of nuttiness. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Crispy-Edged Quesadilla
This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn’t be easier; just press down on the folded tortilla as it heats up in the pan so the cheese spills out and turns golden. A nonstick pan is key here, otherwise the melted cheese will glue itself onto the cooking surface. Medium heat is just the right temperature for a quesadilla: It’s hot enough to crisp up the cheese but low enough to prevent the cheese from burning.
Orzo Salad With Lentils and Zucchini
The key to vibrant yet substantial summer salads is to mix raw and cooked ingredients and incorporate as many textures as possible. This one achieves that abundance in a streamlined manner by cooking lentils and orzo together in one pot. Start with the lentils, then add the orzo partway through cooking so both become tender at once. (You can do the same with any boiling ingredients.) The chewy orzo and velvety lentils then meet crisp, raw zucchini, crunchy nuts, and the pep of pickled peppers, scallions, lemon and a whole lot of fresh herbs — none of which requires more than a little chopping from you. Eat this protein-rich salad on its own, or add soft-boiled eggs, tinned fish, feta or pecorino, as you wish.
Spaghetti With Fried Eggs
Here's a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of spaghetti, four eggs, olive oil and garlic (Parmesan is a delicious, but optional, addition).
Sardine Toasts With Tomato and Sweet Onion
A classic pantry meal, sardine toasts are just the thing to eat when you’re starving and there’s nothing in the house for dinner. If you don’t have tomatoes, just leave them out. With their saline flavor and buttery texture, all sardines need is some good bread and a little crunchy onion to set them off.
Tuna Salad With Hot and Sweet Peppers
Inspired by the oil-and-vinegar tuna salads of the Mediterranean, this version includes new-world peppers. Letting thin slices of hot and sweet peppers sit with vinegar and salt for a few minutes gives them a pickled taste without taking away their crispness. It also makes for a sharp dressing when mixed with the olive oil from oil-packed tuna. Celery and parsley bring freshness to this blend, which is wonderful on its own and versatile enough to be spooned over toast or tossed with lettuce or pasta.
Tuna Mayo Rice Bowl
This homey dish takes comforting canned tuna to richer, silkier heights. Mayonnaise helps to hold the tuna together and toasted sesame oil lends incomparable nuttiness. You can adjust the seasonings to your taste: Use as much or as little soy sauce as you’d like for a savory accent. You can lean into the nuttiness of this rice bowl by sowing the top with toasted sesame seeds, or amp up the savoriness with furikake or scallions. A staple of home cooking in Hawaii and South Korea (where it is sometimes called deopbap), this simple meal is a workday workhorse.
Tuna Crunch Sandwiches
A tuna salad and potato chip sandwich may not be quite as classic a pairing as peanut butter and jelly, but it is, anecdotally, many middle-schoolers’ first forays into experimenting with flavors and textures, and no less delicious. Beyond crunch, chips also add stability to the sandwich, holding the tuna salad in place as you eat. There’s no wrong way to make the sandwich, but seasoning tuna salad with red onion and celery, plenty of olive oil and little lemon juice, and using kettle-style salt and vinegar potato chips are especially alluring. There’s the word “optional” next to the most optional ingredients, but consider every ingredient other than the tuna, bread and chips to be adaptable according to your own taste (or how your mom made it).
Chickpea Salad With Fresh Herbs and Scallions
A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork. It travels well, so it deserves a spot at your next picnic or desk lunch.