Dinner
8856 recipes found
One-Pot Orzo With Shrimp, Tomato and Feta
Inspired by a Greek appetizer, shrimp saganaki, this one-pot recipe adds orzo and grape tomatoes to make a complete meal. Blistering the grape tomatoes coaxes out their natural sweetness, which pairs well with the salty feta. For a vegetarian version, skip the shrimp and stir in some spinach or arugula at the end. Warm up leftovers by adding a splash of water to loosen the sauce, then drizzle with olive oil and sprinkle with crumbled feta.
Soy-Butter Basted Scallops With Wilted Greens and Sesame
This simple dish was inspired by a recipe for steamed scallop and butter rice found in “Donabe: Classic and Modern Japanese Clay Pot Cooking” (Ten Speed, 2015) by Naoko Takei Moore and Kyle Connaughton. Here, sweet sea scallops are seared in a hot pan and basted with melted butter and soy sauce to finish cooking. Tender greens are sautéed in garlic oil, then the scallops are placed on top and everything is drizzled with the remaining soy-butter and a bit of sesame oil. Finish the dish with a good squeeze of lime, thinly sliced scallions and a smattering of sesame seeds. It’s wonderful served over steamed white rice, so be sure to get that on the stove before you begin cooking the scallops, as the rest of the meal comes together in no time at all.
Homemade Dumpling Wrappers
From-scratch dumpling dough requires only two ingredients — flour and water — and the water temperature yields different types of wrappers. Cold water is best for boiled dumplings because it causes the flour’s proteins to form the gluten that makes dough chewy and able to withstand vigorously boiling water. Hot water denatures flour’s proteins, resulting in dough supple enough to roll very thin and into tender wrappers ideal for pan-fried and steamed dumplings, such as chile crisp dumplings. The hot water for this dough should be hotter than warm and cooler than boiling and can come from the faucet’s hot tap. Letting the dough rest allows it to more fully absorb the water and relax, which will make rolling even easier.
Farro With Mushrooms
Farro is chewier than Italian rice and doesn’t release starch when it’s cooked, so there’s no need to stir it the way you’d stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn’t require tending.
Reuben Sandwich
Like many classic dishes, the Reuben sandwich has multiple origin stories: Some accounts trace its origins to the since-shuttered Reuben’s delicatessen in New York City, where Arthur Reuben created a special for one of Charlie Chaplin’s leading ladies in 1914, using ham, turkey, Swiss cheese and coleslaw on rye. Another origin story points to a customer, Reuben Kulakofsky, who was said to have ordered a corned beef and sauerkraut sandwich at Blackstone Hotel, in Omaha, where Bernard Schimmel obliged by rounding it out with Thousand Island dressing, Swiss cheese, rye bread and a hot grill. Today’s Reuben sandwiches feature corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between toasted, buttered rye. Homemade dressing has a brighter, fresher flavor than the bottled variety, and comes together in just a few turns of a whisk. To achieve the prized crispy crust and gooey cheese, keep the heat low enough to allow the buttered bread to toast while the cheese melts.
Braised Pork With Prunes and Orange
This tart-sweet braise is inspired by porc aux pruneaux, a classic French dish, which usually involves soaking prunes in tawny port before adding them to a sauce for pork. Here, the prunes are soaked in a mix of vinegar and brown sugar, a more economical way to amplify their mellow sweet-sour flavor. (But by all means use tawny port instead of the vinegar-sugar combo if you like!) This one-pot version is fragrant with orange and contains an assertive amount of sherry vinegar to balance the richness of the pork and dried fruit. Serve the pork and sauce over polenta or with seeded bread.
The Silver Palate’s Chicken Marbella
If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso. With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it's considered as classic as Grand Central.
Pasta e Fagioli
This is a classic Italian bean and pasta soup. If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
Gamja Salad With Cucumber, Carrot and Red Onion
Gamja (“potato”) salad is likely to be included among a sea of other banchan at Korean restaurants, and is typically mounded on a plate using an ice cream scoop. It’s similar to mashed potatoes in texture, mayo-laden like many potato salads, and studded with crunchy vegetables and hard-boiled egg. It’s generally a restaurant food, but when home cooks do make it, the salad might be sandwiched between two slices of soft white bread and eaten for lunch. The world is your oyster when it comes to gamja salad: It may include apples, peas, corn kernels, raisins and even nuts, and you can add whatever you like and nix whatever you don’t. But the cucumber is gibon (“standard”), and essential, because it adds a vegetal freshness that pulls this dish back from feeling heavy in any way.
Roasted Carrots With Turmeric and Cumin
These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C. Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter. Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with makrut lime juice and zest, and mint chutney. They are also delicious on their own.
Lasagna With Collard Greens
Collard greens are so big and flat that they fill in for a layer of noodles in this easy, satisfying lasagna. When you make lasagna, be careful not to use up your ingredients on the first layers. You should have enough for three layers here.
Carne Asada Cheese Fries
The Piper Inn is one of the oldest, oddest and friendliest restaurants in Denver, loved by bikers and hipsters alike. It’s been owned by the Levin family since opening in 1968, but because so many different cooks have passed through the kitchen over fifty years, it has a Chinese-American-Mexican menu that is entirely unique. Carne asada fries, French fries topped with the fillings of a carne asada (steak) taco, are a California-Mexican classic. The Piper Inn adds a Midwestern-style beer cheese sauce to its popular version.
Thanksgiving Leftovers Enchilada Pie
This recipe was developed for a special kids’ edition of The New York Times, but we’ve found that people of all ages love it. It sounds a little strange, but we promise you, it’s surprisingly delicious. It’s easy to make, and anything you don't already have on hand can be picked up from the corner store. We used leftover turkey, braised greens and mashed sweet potatoes, but feel free to experiment with savory dishes like sautéed brussels sprouts, cornbread stuffing or mashed potatoes. Top your slice with cranberry sauce salsa, a dollop of sour cream and a scattering of roasted pumpkin seeds. (We used a mix of Velveeta, Cheddar and Monterey Jack cheeses because the Velveeta helps prevent clumping, but, if processed cheese bothers you, leave it out and add a half-cup more Cheddar or Monterey Jack.)
Vegan Broccoli Soup With Cashew Cream
This nourishing, three-vegetable soup is thick and creamy, even without dairy. It takes very little skill and only 25 minutes to make, but success lies in proper blending: Use a high-powered blender for the creamiest soup, or let it go a few minutes longer in a standard blender. Fennel and celery provide welcome depth, and the quick cashew cream feels luxurious spooned over the top or stirred right in. Save any extra to drizzle on other blended soups or even roasted vegetables. Finish this vibrant bowl with celery leaves, parsley or dill, and two basic but crucial ingredients: an extra drizzle of olive oil and a dusting of freshly ground pepper.
Tacos Campechanos
One of the best food experiences you can have in Mexico City is walking up to a sidewalk taco stand late at night and smelling the incredible aroma of meats and vegetables simmering in a huge pot over a gas flame. The taqueros start early in the day and add meats like suadero, pork, offal, tripe, chitlins, pig and beef feet, chorizo, onions and chiles into a giant pot, where they cook until the meats fall apart and the flavors fuse together in perfect harmony. On the menu at many of these stands, tacos campechanos include a little bit of everything in those pots.
Bún Kèn (Coconut Fish With Noodles)
This version of bún kèn, a deeply delicious street food specialty of Kiên Giang Province in southern Vietnam, comes from the chef Diep Tran, who traveled to the region while researching “The Red Boat Fish Sauce Cookbook,” written with Cuong Pham and Tien Nguyen. The dish is built by infusing fish stock with aromatics and coconut cream, then ladling this fish curry over rice noodles and topping the bowls with fresh herbs, vegetables and a drizzle of sweet and salty coconut nuoc chăm. While you can often find yellowtail collar at Japanese and Korean markets in the United States, Ms. Tran suggests using a snapper head or grouper head, or any small whole fish that isn’t too oily, if you can’t get your hands on collar.
Brothy Chicken Soup With Hominy and Poblano
This vibrant, hearty weeknight chicken soup is reminiscent of pozole, and achieved in record time. It starts with a base of onion and poblano pepper spiced with cumin, coriander and oregano. Broth is added, chicken thighs are simmered, then shredded, and cooked hominy is added for heft (though cooked rice would work equally well). The toppings stray from tradition: Crumbled tortilla chips provide crunch, as do snappy radishes; richness comes in the form of avocado or sour cream. Lay out bowls filled with various garnishes and let guests assemble as they like.
Chicken Braised With Potatoes and Pine Nuts
Margot Henderson is the chef at Rochelle Canteen in Shoreditch, where London’s cool kids wait hours to score a garden table for lunch. Her food is mainly English classics, but this one-pot meal — more home cooking than hipster — has hints of Spanish and Portuguese flavor. Except for the sherry vinegar, the seasonings here (bay leaves, cloves, saffron) can be adjusted for your taste and the contents of your spice drawer.
Porchetta Pork Roast
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don’t need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It’s worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.
Pasta With Roasted Broccoli, Almonds and Anchovies
This no-fuss weeknight pasta makes marvelous use of basic ingredients found in almost every kitchen — and calls for some smart multitasking: Get the broccoli roasting while the pasta cooks, then create an easy emulsified sauce using butter, anchovies, red-pepper flakes, lemon juice and a splash of pasta cooking water. A sprinkle of toasted almonds provides texture and crunch. This dish is endlessly adaptable: Go for cauliflower instead of the broccoli (or a combination of the two); use parmesan or any other hard cheese in place of pecorino; opt for walnuts or pistachios instead of the almonds — or bypass nuts altogether and use toasted panko or breadcrumbs. If you don’t have campanelle or fusilli, that’s fine too. Any pasta with plenty of nooks and crannies to capture the buttery sauce will do.
Pasta With Gorgonzola and Arugula
The main characters here are Gorgonzola and arugula, the first of which appears in a number of different pasta sauces, all unsurpassed for their creaminess. But in many instances, to me at least, Gorgonzola-based sauces tend to be too slick and rich. This makes the addition of the fresh-tasting spicy arugula from the supermarket even more welcome. Not only does it provide a little bit of crunch, but its odd version of heat also gives a bit of an edge to what could otherwise be a soft, almost insipid sauce. Don't forget to finish up with a few hearty cranks of the pepper mill. A full teaspoon for the entire dish is not too much. (The original recipe called for 1/4 pound of Gorgonzola and 2 tablespoons of butter, but after many readers commented that the dish needed more sauce, we tested it and agreed. The figures you see below are for doubling the sauce, but if you prefer it the old way, just halve the Gorgonzola and butter.)
Olive Oil Refried Beans
Use whatever variety of beans and chiles you’ve got in your pantry to make this recipe, which is inspired by the silky, lard-fried, pinto bean version available at nearly every Southern Californian taqueria. Eat these however you like, whether alongside rice and greens, smeared onto garlic-rubbed toast or spread onto a warm tortilla and with a perfectly fried egg on top. The overnight soak allows the time for both water and salt to penetrate the beans, cutting down the cooking time and leading to better seasoned, more evenly cooked beans. But if you’re short on time, you can skip the presoak; the beans will just take longer to cook through, and might not cook as evenly, which isn’t the end of the world if you’re mashing them up. You can also skip simmering altogether and use the drained, rinsed beans from two (15-ounce) cans and begin with Step 3.
Creamy White Beans With Pecorino and Pancetta
These superfast, incredibly delicious beans are inspired by pasta alla gricia, a classic Roman dish that is similar to pasta carbonara but without the egg yolks. Because the dish is so simple, it helps to use good pancetta (or guanciale, if you can find it) and not the pre-diced kind. (It often comes in a roll; just unroll it and slice it up. You could even use good thick-cut bacon instead of pancetta, if that is easier to find.) Cut into fat batons, the pork crisps up into chewy, salty little nuggets that contrast with the soft beans. The starch from the beans along with the fat from the pancetta plus Pecorino cheese and hot water all emulsify into a creamy, peppery sauce when stirred together vigorously. Because of its salty ingredients, this dish is unlikely to need added salt, but taste at the end and add it if you like.
Chicken With Prosciutto and Sage
Versatility is what you get with this dish, which borrows its flavors from the Italian staple saltimbocca, a combination of veal, prosciutto and sage. Here, the dark meat of chicken takes the place of veal, and instead of meat slices topped with the ham and herbs, there are plump bundles with the sage inside. Boneless chicken thighs make for easier slicing. Leaving the skin on to brown, provides more flavor, especially with some of the sage tucked underneath. Fingerling potatoes simmer as the chicken braises, and fresh peas contribute a touch of spring for a one-pot meal, not instant but hardly demanding. A final, judicious splash of balsamic vinegar intensifies the sauce.