Dinner
8856 recipes found
Giant Roasted Vegetable Platter
A giant platter of colorful roasted vegetables is a perfect party side that you can make in advance. The vegetables can be cut up the day before and stored in the fridge. You can roast them a few hours before serving, and reheat them for 7 to 15 minutes at 350 to 400 degrees (they are very forgiving) or serve them at room temperature. Then garnish to your heart’s content – a mix of jewel-like pomegranate seeds, cumin or sesame seeds, herbs, swirls of garlicky yogurt and dashes of hot honey will make everything pop. To make a vegan version of this dish, you can substitute tahini sauce for the yogurt sauce and skip the hot honey.
Ras el Hanout Roasted Vegetables
This flavorful dish makes a versatile side that can complement a variety of main courses. Infused with ras el hanout (see Tip), a warm and aromatic spice blend from North Africa, it’s ideal for sharing or preparing ahead of a busy week. Roasting the vegetables enhances their natural sweetness, creating a crispy exterior and a tender, melt-in-your-mouth interior. Cutting root vegetables into evenly sized pieces ensures they will cook at the same rate while maximizing surface area, allowing for enhanced flavor absorption and more caramelization. For carrots and parsnips, cut the thinner ends into chunks, then halve the thicker ends lengthwise before cutting into chunks.
Harissa-Maple Mushrooms
This quick and easy dish transforms humble mushrooms into a flavorful centerpiece. As they roast, the mushrooms develop a rich, concentrated flavor, with the delightful contrast of tender interiors and crispy edges. The heat of the harissa and sweetness of the maple syrup perfectly complement the mushrooms, while the yogurt offers a cooling counterpoint. Serve as a starter with flatbread or as a flavorful accompaniment to beef skewers, or roast chicken or turkey.
Cabbage and Mandarin Orange Winter Slaw
Full of surprises, this sweet, savory, spiced slaw is a perfect festive side that’s quick to make. Shredded cabbage, fennel, scallions, mandarin oranges and a whole lime create a fragrant base that gets tossed with a crunchy spiced oil seasoned with makrut lime leaves, coriander and cumin. The spiced oil is made first, so it has time to cool before dressing the slaw; you’ll have time to slice your salad ingredients while the hot oil cools. The toasted spices add a fragrant crunch to sprinkle on top. Makrut lime leaves add an extraordinary citrusy aroma with a slightly floral note that makes the slaw truly special. If you can’t find them, substitute with an extra fresh lime. The slaw is best served right away, but can be enjoyed the next day; just strain any liquid and refresh with a few tablespoons of olive oil.
Crunchy Brussels Sprouts and Apple Slaw
Finely shaved brussels sprouts provide a robust structure for this crave-worthy salad, their mildly bitter leaves emboldened by a sweet and tart maple-and-mustard dressing. Every element of this salad works hard to make this slaw memorable: Apple provides sweet, fruity bursts; the shallot injects aromatic appeal; the almonds bring much-needed crunch; the mint lends bright herbaceousness; and salty pecorino imparts essential sharpness. Serve with bread, or enjoy as a leafy side accompanying a main. An excellent choice for entertaining, this salad can hang around for a while.
Red Cabbage Salad With Orange Vinaigrette
This fall salad radiates vibrancy and texture: crunchy red cabbage and almonds, crisp-sweet apple, tangy dried cranberries and a vinaigrette that’s zesty with orange and red pepper. It would pair equally well with super rich pork chops and sausage or lean roast turkey. Add chickpeas or salty cheese to turn it into a bright main dish.
Sheet-Pan Brussels Sprouts and Bacon
Brussels sprouts and bacon are proof that opposite flavors can attract. In this easy sheet-pan recipe, the earthy, green sprouts are roasted with rich and smoky bacon so their flavors mingle while they cook. The bacon’s robust flavor seeps into the sprouts’ leaves, helping them caramelize and adding textural contrast to each bite. Shallots are roasted alongside too, adding sweetness as they brown. A little garlic, lemon, some red pepper and perhaps an herb add brightness and spark to this simple side.
Chicken Pot Pie Empanadas
Empanada dough is your blank canvas! Found in the freezer section of most Latin supermarkets, these handy disks can be filled with just about anything. Transform last night's leftovers into a whole new meal—think roasted vegetables, shredded chicken, or even leftover chili. These chicken pot pie empanadas are a delicious example of how creative you can get. Fry or bake them until golden for a satisfying snack or meal.
Garlicky Mushrooms and Herbs
This stellar side of caramelized mushrooms and herbs will quietly dazzle on any table, with little effort. The mushrooms are cooked in a hot, dry pan to release their moisture and start caramelization, then butter and olive oil coat the mushrooms with a soft, silky sheen. The finishing touch of soy sauce amplifies the umami of the mushrooms, for an earthy, savory dish. Garnish with different herbs or cheese, depending on the meal being served. Sprinkling these on seared steak; toast slathered with a soft cheese; or mashed potatoes would be wise.
Pickle Biscuits
These flaky, fluffy biscuits have a surprise ingredient: pickles. Not just because pickles make everything better—though yes, they do—but because the acidity of the brine helps make the biscuits incredibly tender. Cut, stack and flatten the dough three times for flaky layers that look like the pages of a good book. Eat these warm from the oven alongside hearty stews, slow-cooked meats and barbecue, or open them up and top with thinly sliced ham and a dollop of mustard.
Tennessee Onions
The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger.
Easy Dinner Rolls
Making homemade dinner rolls sounds a lot more intimidating than it actually is, and with this straightforward back-pocket recipe you may find yourself baking them often.
Caramelized Squash With Cinnamon Toasted Nuts
The goal for this stunning side was to keep the squash technique simple and have fun with the toppings. Rather than attempting the labor-intensive task of peeling and chopping the squash into small pieces before roasting, this recipe minimizes effort, simply calling to cut the squash into large wedges then let the oven tenderize and caramelize its flesh. The roasted squash gets oh-so-sweet and crisp on the outside, and as tender as butter inside. While the squash roasts, you’ll create a crunchy topping that embraces sweetness by toasting nuts in butter and finishing them with maple syrup and cinnamon.
Baked Turkey Wings
If you love chicken wings (or even turkey), then you may very well adore turkey wings. A new way to enjoy a classic, they’re also an easy Thanksgiving option, since you don’t have to cook the entire bird. Covered in a simple smoky, garlicky rub and baked low and slow, they become tender and juicy, with pull-apart meat. A final roast uncovered gives them some much welcome color and flavor, ready to be served at the holiday table – or even as a wintry weekend dinner.
Cheesy Baked Cauliflower
A person could, in theory, just pour cream over cauliflower, drape it with cheese, bake it and be happy with the results. But taking just a few minutes to infuse that cream with garlic and rosemary — or other herbs, or citrus peels, or fresh or dried chiles — creates a side dish that might actually overshadow the main. Once your cauliflower is bathed in the scented cream and sprinkled with cheese, make sure your baking dish is tightly covered with foil for the first part of the baking process, so the cauliflower steams and softens. After that, uncover and let the cauliflower continue to bake until the cheese has melted and crisped up. You can swap out the cauliflower for sliced potatoes, fennel or other vegetables, which would be equally impressive.
Slow-Cooker Turkey Breast With Gravy
This browned and succulent, slow-cooker roast is largely hands-off and can solve several Thanksgiving conundrums, such as lack of oven space and a majority of white meat lovers at the table. Make it in addition to a whole turkey or as a substitute for it. The herbed dry brine helps to ensure moistness and flavor, but white meat doesn’t cut you much slack, so make sure to check the internal temperature: Pull the turkey out as soon as the thickest part of the breast is 155 degrees, or even a few degrees cooler. (Food safety is achieved by both heat and the amount of time the meat stays at that temperature, so the long cooking time plus carryover heat ensure safety here.) This recipe calls for a whole, skin-on, bone-in turkey breast. Standard slow cookers are between 6 to 8 quarts. If yours is 6 quarts, be sure to look for a breast on the smaller side, as anything more than about 6 1/2 pounds may not fit. If you plan to serve fewer people, see the tip for variations.
Butternut Squash Sambar
Loaded with a rainbow of vegetables and protein-packed toor dal (split pigeon peas), sambar is a comforting South Indian stew that’s tangy with tamarind and typically served for breakfast topped with a spicy, crunchy tadka (spiced ghee or oil). Sambar powder, the namesake of the dish, is a mix of fragrant spices like coriander and cumin, and pulses such as roasted chana dal and urad dal. Toast your spices and grind them for a fragrant and fresh homemade sambar powder. You can also use the jarred spice mix available at Indian markets. In addition to sunny butternut squash and the other suggested vegetables, feel free to swap in or add others like green beans or eggplant. Serve sambar with idli and coconut chutney; dosas; or rice.
Caramelized Onion, Cranberry and Rosemary Tahchin
Tahchin is a Persian rice dish in which the rice is mixed with yogurt, oil, egg yolks and saffron and baked until a golden crust forms at the bottom (Persians refer to this as the tahdig). The rice on the inside becomes buttery and almost cake-like and is often layered with chicken and barberries, a tart dried fruit that has a beautiful crimson color. This version incorporates common Thanksgiving ingredients like rosemary, sweet-tart cranberries and buttery onions to make a striking dish that feels more like a main than a side. It’s deeply savory and buttery, like stuffing, and some may say even better because it has a whole lot more texture coming from the crispy rice that everyone will be fighting over.
Sausage and Peppers Frittata
This is a quick breakfast twist on the classic Italian-American sausage, peppers and onions sandwich. Here, the sausage, peppers and onions are joined by potatoes and sautéed up in a skillet. The sausage is crispy, the peppers and onions are spicy and sweet, and the potatoes are soft and pillowy. Dried fennel seeds join the party, adding depth of flavor as they heat up in the pan. (They are especially important if you leave the sausage out altogether for a vegetarian option). Finally, just the right amount of eggs beaten with Parmesan turn the classic sandwich into a simple yet hearty frittata that is a crowd pleaser for all ages.
Roasted Red Pepper and Feta Cornbread
While there’s nothing wrong with a pan of classic cornbread, this recipe makes for a fun twist when the occasion calls for something a little bit more festive. Jarred roasted red peppers not only add a pop of color, but also a juicy, vinegary tang that balances the richness of the cornbread and helps keep it moist and tender. The feta softens but doesn’t melt, leading to satisfying little pockets of cheese in each piece. Finally, thanks to the sour cream in the batter, this cornbread won’t dry out overnight. To make in advance, fully cool the cornbread, then cover with plastic wrap and store at room temperature for up to 24 hours before serving.
Sautéed Kale With Hot Honey
This kale gets its sweet heat from a floral and fruity combination of orange, habanero chile, honey and thyme. By cooking the kale in a covered pot, the flavors of the aromatics seep into each bite, and the kale stems soften, so you can skip the fussy step of stripping the leaves. This recipe doubles easily, and would work beautifully with brussels sprouts, broccoli, carrots or winter squash; adjust cooking times accordingly and add more water or orange juice to keep the mixture from drying out. Eat alongside black beans, crispy potatoes and a roast chicken or turkey.
Baked Polenta With Roasted Mushrooms
A hearty polenta casserole makes a wonderful meatless centerpiece. Here, it’s layered with mozzarella, Parmesan and Gorgonzola, and baked in a springform pan, then paired with roasted mushrooms brightened with a quick-to-make gremolata. Plan to prepare the polenta well in advance, at least several hours ahead of serving or preferably the day before, to allow it to firm up. And, better yet, to avoid any last-minute stress.
Roasted Gochujang Cabbage
As the moisture from a heap of chopped cabbage evaporates in a scorching hot oven, the leaves shrink and soften and their edges crisp. Each bite is also warming and spicy thanks to a coating made mostly of gochujang, the chile paste made of gochugaru, fermented soybeans and glutinous rice. (Gochugaru and cabbage are a classic combination in kimchi.) Serve alongside tofu, pork tenderloin or another protein, or something starchy like rice or roasted sweet potatoes. Leftovers are great in egg sandwiches and quesadillas.
Herby Mashed Potatoes With Labneh
What sets these easy, zingy mashed potatoes apart is a simple garlic-infused cream and a big dollop of labneh. By crushing the garlic and gently steeping it in the cream, you achieve a deep, rich garlic flavor, without the harshness of biting into raw garlic. The labneh adds another layer of creaminess to the potatoes while also adding a delightful tang. If you can’t find labneh, sour cream is a great substitute and will provide a similarly rich sharpness.