Dinner
8856 recipes found
Roasted Salmon With Ginger-Lime Butter
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.
Carrots and Lentils in Olive Oil
This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
Fennel, Beet and Orange Salad With Cumin Vinaigrette
One of the things I love best about this refreshing salad is that it doesn’t wilt, making it a a great choice for a potluck or a buffet. There’s a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.
Broccoli, Quinoa and Purslane Salad
Slice the raw broccoli very thin for this delicious salad. If you can’t find purslane you can substitute mâche.
Chicken and Rice Soup With Ginger and Turmeric
Many countries have some form of creamy rice porridge in their culinary canon, such as Chinese congee, Filipino lugaw or arroz caldo and Korean juk, to name just a few. Seasonings vary, but all call for simmering a little bit of rice with a lot of liquid until the grains tenderize and break down to create a deeply comforting soup. Ideal for those harboring colds or seeking comfort, this brothy chicken-and-rice soup begins with poaching an entire chicken, which takes time, but guarantees tender meat. The rendered fat creates a rich, flavorful broth, while coriander and turmeric add earthy notes. Fresh cilantro, red chile and ginger brighten the dish.
Beet, Orange and Arugula Salad
The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.
Mojo Turkey
This recipe nods to what happened when Cuban culture drifted onto the Thanksgiving tables of South Florida, with a bird dressed in a marinade of sour oranges (a mixture of orange and lime juice works as well) mixed with a lot of garlic and oregano. Serve the bird with black beans and white rice on the side — and a Key lime pie for dessert.
Vegetarian Tortilla Soup
This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.
Shepherd’s Pie
Shepherds are in the business of herding sheep, which makes lamb the most obvious choice for this shepherd's pie recipe, but ground beef is a tasty addition. The combination of ground lamb and ground beef is earthy and robust, and keeps lamb’s gaminess in check. Ground lamb tends to be fatty, so this recipe uses lean ground beef to compensate. If you prefer all beef, be sure to use something with a little more fat (and call it a cottage pie, if you like). And if you prefer all lamb, you may want to skim off some of the extra fat after browning the meat.
Savory French Toast With Cherry Tomatoes and Basil
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. You know a stash of leftover bread makes the best French toast for breakfast, so it stands to reason that a savory version would be equally satisfying for the crew around your dinner table. At least that’s true in my house. Whisk the eggs as you usually would, but omit the sugar and cinnamon, hitting it instead with black pepper, chopped basil and a dash of hot sauce. Slide some slices of old bread in there to soak, then fry the toasts up in butter just as you would at breakfast. Scattering a few handfuls of halved cherry tomatoes into the pan as the bread cooks will yield a fine topping. Those who have doubted will doubt no more. Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
Vegan Thai Curry Vegetables
Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.
Pasta, Beans and Tomatoes
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here is a more creative option to try.
Indian-Style Rice Salad
In most cases, rice salads can be dressed not only minutes but hours in advance, making them ideal for entertaining or for just cooking ahead. Cook the rice a bit in advance, and dress it before it gets too cold. (While leftover rice — even from Chinese takeout restaurants — is close to ideal for fried rice, it doesn’t work nearly as well as fresh-cooked rice for salads.)
Spinach Bouillabaisse
The license to call this nourishing one-dish meal a bouillabaisse comes with the generous pinch of saffron that is added to the broth. It is one of many humble, filling and comforting vegetable soups from Provence that are given that lofty title.
Big Salad With Grains
There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind. Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole. Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two. You want a total of six to eight ingredients, before toppings. Too few, and it could get boring; too many, and the bowl gets crowded and confusing. Finish it off with a substantial dressing, like avocado, yogurt or tahini, and add a couple of toppings, like chives or chopped nuts. Serve with a side of whole-grain bread for a filling and healthy meal.
Spicy Black Bean and Sweet Potato Chili
This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here — keep in mind that the orange or garnet “yam” you see at the grocery store is actually a sweet potato — but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you’d like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)
Farro With Salmon, Cucumber, Radicchio and Dill
Salmon steams right over toasty farro, saving you from having to wash an extra pan. The silky fish and chewy grains get a refreshing lemony salad of cucumbers and radicchio on top, which is prepared while the farro cooks. Each bite goes from crunchy cool to warm and comforting, though the salad is also good room temperature or cold. If you don't like the bitter edge of radicchio, try thinly sliced endive or fennel instead. For a salty, creamy hit of flavor, sprinkle the top of the salad with crumbled feta.
Butternut Squash and Fondue Pie With Pickled Red Chiles
Cheese lovers unite: This pie is seriously, intensely cheesy. Raclette is a semihard cheese from the Swiss and French Alps that eats well when melted. If you can’t get your hands on some, replace it with equal amounts of Gruyère. The heat and acidity of the pickled chiles help cut through the richness, but a zingy green salad would also pair well here. You can serve this pie warm, but it tastes just as good at room temperature, so it's a perfect bake-ahead option.
Steak Fajitas
Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.
Cabbage With Tomatoes, Bulgur and Chickpeas
This recipe is based on a Greek dish made with red cabbage. I’ve used both green and red cabbage, and I like it both ways. It’s a comforting vegan dish that works as an entree or a side.
Five-Spice Roasted Carrots With Toasted Almonds
A complex combination of fennel seeds, anise, clove, cinnamon and Szechuan peppercorns, five-spice powder is a crucial ingredient in the Chinese pantry that also happens to be deeply versatile. It can be used as a dry rub for roast chicken, tossed with sautéed vegetables or sprinkled over toasted nuts. Here, five-spice powder, along with a bright splash of vinegar and ginger, dresses up simple roasted carrots. Preheating your baking sheet in the oven will help caramelize and crisp your vegetables, and will also speed up cooking time.
Smashed Potatoes With Bacon, Cheese and Greens
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. Get some nice baseball-sized, yellow-fleshed potatoes, one per person, and cut them into quarters. Toss them with olive oil, salt and pepper on a sheet pan, and slide them into a hot oven to roast, say 425 degrees. While they’re cooking, make yourself useful: Fry some bacon; grate some Cheddar; toss a few large handfuls of spinach or baby kale with olive oil, just enough to lightly coat the leaves; slice some avocados; and see if you have some sour cream in the refrigerator. When the potatoes are soft, pull them from the oven and smash the pieces down with the bottom of a coffee cup or drinking glass. Arrange the smashed potatoes on the sheet pan, and top each portion with greens, a chopped slice of cooked bacon, and plenty of cheese. Return to the oven to melt the cheese, then garnish with avocado and dots of sour cream. Or yogurt! It’s a no-recipe recipe. There are no rules! Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
Green Curry Salmon With Coconut Rice
Sweet coconut milk tempers the fiery pungency of Thai green curry paste in this easy one-pot salmon and rice meal. Fresh scallions and cilantro add herbal freshness, while chopped baby spinach makes the whole thing even greener. Note that different brands of rice absorb different amounts of water, so don’t be afraid to add more water as needed.
Greek-Style Fish With Marinated Tomatoes
In summer I want a dish that tampers with the tomato-fish formula as little as possible. So instead of cooking the tomatoes, I marinate them, and instead of braising the fish, I grill or roast it. Neither fish nor tomatoes need much help.