Dinner
8856 recipes found
Savory Feta Turnovers
Inspired by the Greek tradition of frying a whole block of feta, these versatile flaky pastries offer a delightful blend of salty, tangy and sweet flavors. The creamy feta and zesty preserved lemon create a harmonious filling that's both comforting and indulgent. With just a handful of ingredients (including handy store-bought puff pastry), these turnovers are a quick and easy starter perfect for dinner parties or a casual weeknight gathering. They may also be enjoyed as a snack or on-the-go meal at room temperature. Store leftovers in an airtight container or bag in the refrigerator for up to 3 days, and reheat at 400 degrees for 10 minutes. And for a bite-sized treat, consider turning them into finger food appetizers by using smaller pastry sheets and dividing the filling accordingly.
Butternut, Tamarind and Coconut Stew
As the seasons shift, each brings its own type of comfort food, and this hearty dish adapted from “Ottolenghi Comfort” (Ten Speed Press, 2024) is a perfect fit for autumn. The butternut squash lends a gentle sweetness, which is beautifully contrasted by the sharpness of tamarind and the creamy richness of coconut, creating a warm and comforting stew. The recipe calls for Thai or Vietnamese tamarind concentrate for its tangy-sweet flavor. While tamarind purée or paste can be used as substitutes (see Tip), you’ll want to avoid any tamarind concentrates that use both the pulp and seeds, which produce a much darker, more sour, molasses-like product. If you don’t have a sauté pan handy, a pot or casserole dish works just as well for this recipe. Serve with naan, flatbread or a side of simple steamed basmati rice for a truly satisfying meal. Like most stews, the flavors deepen with time, making it ideal for leftovers.
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Slow-Cooker Pulled Pork Chili With Cornbread Dumplings
For a meal that's perfect for Football Sundays or chilly-evening dinners, make this chili right in your slow cooker. It's not your traditional beef-based recipe, but pulled pork shoulder and tender cornbread dumplings make this version stand out among the rest.
Loaded Baked Sweet Potatoes
Any dish with an “assemble-your-own” component is sure to be a crowd-pleaser, and these loaded baked sweet potatoes are no exception. The usual suspects — sour cream, scallions and shredded cheese — are here, along with crispy, spice-roasted chickpeas, which add a satisfying crunch and enough protein to boost this recipe into the dinner category. The sweet potatoes and chickpeas roast on one pan, making this dish a breeze for weeknights. On that note, lining half the pan might seem fussy, but it’s worth the extra step — the chickpeas need contact with the hot pan to get nice and crisp, and the foil or parchment under the potatoes makes for easy cleanup.
One-Pot Spiced Turkey and Rice
Inspired by the flavors of keema — the Indian dish of spiced, ground meat — this pantry-friendly meal includes rice cooked in the same pot for a one-pan dinner of the most fragrant variety. Feel free to substitute other ground meats for the turkey: Chicken, lamb, beef or pork will all work well, adding their brawny character to the mix.
Cheesy Chile Crisp White Beans
Cheesy bean bakes, a molten staple of pantry cooking, get a fiery glow-up in this easy weeknight recipe. Because different brands of chile crisp and chile paste vary drastically in their heat levels, add your condiments slowly, tasting as you go. When your tongue just starts to tingle but isn’t yet on fire, it might be time to stop. Serve this with tortillas or tortilla chips for scooping, or over rice to catch the gooey mix of beans and melted cheese.
Mushroom Poblano Tacos
Tacos are always a good idea on a weeknight. They come together quickly and are a great way to clean out your refrigerator of leftover salsas or cheese nubs and can be an excellent way to incorporate vegetables. Here, mushrooms, poblanos and cherry tomatoes are cooked down into a juicy filling seasoned with onions, garlic and the Puerto Rican spice blend sazón. It's easy enough to make your own sazón spice blend, but you can also find many store-bought options containing some combination of cumin, garlic, turmeric, coriander, pepper and annatto or achiote. If using a blend with salt, reduce the amount of salt listed in the recipe. If using store-bought tortillas, look for those with as few ingredients as possible, as they tend to have the best flavor. These tacos are served in the pan, tableside, with whatever toppings you have on hand for a quick, casual weeknight meal that's sure to inspire many variations. Serve any leftovers scrambled with eggs for a delicious breakfast the next day.
Charred Cabbage With Miso Browned Butter
There’s no excuse for not having cabbage in the fridge at all times. It’s affordable, it keeps forever, and keeping it stocked means you can have a perfect dinner side in just 30 minutes. You’ll want to sear the cabbage hard on the stovetop until its outer leaves have frizzled and developed a crispy texture and smoky flavor, while the leaves inside steam and tenderize. (Yes, you could also do this on the grill!) When the cabbage is out of the pan (or if you want to multitask with a second pan), the brown butter miso sauce comes together in minutes. Slather it over the cabbage so that it can sneak into every layer.
Golden Potato and Greens Soup
This very creamy take on potato-leek soup didn’t set out to be vegan, it just happened along the way. The secret to its luxurious texture is not dairy but rather mashing the potatoes in the soup pot as they soften, which releases their thickening starches, no blender necessary. (That said, you can certainly add cream if desired.) Hearty greens like Swiss chard or kale make the soup more filling, and ground turmeric imparts a wonderful golden color. If you want to freeze some soup, simply leave out the greens and add them when it’s time to reheat.
Apple and Broccoli Salad
This vibrant, gutsy raw broccoli salad has fresh flavors that play on bitterness, fruitiness and texture. Ordinarily tough to eat, stringy broccoli stalks become magically crisp and tender if you peel the woody outside, then thinly slice the peeled spears crosswise against the fiber grains that run along its length. The sweetness of red apple works seamlessly to balance the bite of the raw green vegetable, but for sour seekers, a Granny Smith apple can be divine (and intensely puckery). This salad makes a nice, light lunch with crusty bread and extra shards of Parmesan or is great as a side dish to chicken.
Pork Chile Verde
Chile verde is a classic Mexican pork stew with tender braised pork in a tangy sauce of tomatillos, green chiles and garlic. Tomatillos, poblano chiles, jalapeño and garlic cloves are broiled until nicely charred and deep golden, then puréed with fresh cilantro to create the vibrant smoky sauce. Choose tomatillos that are plump, unblemished and firm. (Soft tomatillos are overripe.) If poblano chiles aren’t available, feel free to substitute with Anaheim or Cubanelle peppers. Sweet onion (such as Vidalia) is called for here to start the stew, as the extra natural sugar in the onion helps balance the tart tomatillos. Tuck any leftovers into tortillas for fantastic tacos the next day.
Roasted Beets
Jewel-toned, sweet and earthy, the humble beet can perk up the dullest of meals. Added bonuses: Beets are inexpensive and they have a relatively long shelf life compared to other vegetables, so they’ll last in the crisper for weeks. Beets do take some time to roast, but the majority of that is hands-off — they don’t even need to be sliced or peeled until after roasting, as long as they’re a similar size. Roasted beets can be tossed into salads, blended into soups and sliced and layered on a sandwich. Or, enjoy them in their purest form, sprinkled with a little salt and pepper.
Baked Tamarind Fish
This 25-minute recipe for spicy, tangy, flaky fish relies on a bed of aromatic ingredients — ginger, garlic, onion, sesame oil — and a saucy blanket of tamarind. The easy sauce comes together quickly because the key ingredient, common in South Asian, Southeast Asian and Mexican cooking, is zingy tamarind concentrate. In addition, sweetness from sugar adds balance while chile powder and Thai green chiles bring the heat. It’s a lively, complex dish with a satisfyingly simple preparation that’s out of the oven and on your weeknight table in no time. Serve with white rice.
Beef Tagine With Green Beans and Olives
This hearty tagine is a staple family meal in many Moroccan homes, cooked in the traditional m’qualli style with garlic, ground ginger and ground turmeric. The comforting, earthy flavors of the meat, spices and green beans create a satisfying dinner perfect for sharing or meal prepping. The cozy, fragrant stew is packed with pops of flavor from tangy preserved lemon and briny olives. The green beans are added towards the end when the meat is almost cooked. For a variation, consider substituting or adding peas and/or chopped carrots (see Tip).
Strip Steak With Dijon Sauce
This pantry-friendly recipe exists for people who love Dijon mustard. The sauce uses Dijon as its foundation — creamy and heady — whisked with little more than garlic, shallots, vinegar and olive oil, and is shockingly versatile: It complements the richness of a New York strip steak but can also be used to dress a leafy green salad you may want to serve with your steak. You’ll end up with extra Dijon sauce; save it to dress a soft-boiled egg, fold it into a potato salad, or serve it alongside a roasted chicken. A few notes to keep in mind when cooking the steak: Seasoning it with salt and pepper and letting it sit at room temperature helps pull out a little moisture from the meat and encourages caramelization. Heating the pan until it is nice and hot is also key to getting a good sear. Finishing the steak in the oven after searing it allows for a gentler and more even cook throughout the steak.
Caramelized Tomato and Shallot Soup
Fresh tomato soup is a treat best enjoyed with juicy, end-of-season tomatoes, but this versatile recipe is delicious all year long. Both the shallots and tomatoes are caramelized along with tomato paste, which gives the soup deeper flavor. Take your time and let the tomatoes reduce, because the more they caramelize, the more delicious the soup will be. While this recipe does take a little bit of time, it’s mostly hands-off simmering. Make it when the weather turns cool and a big pot of soup simmering on the stove sounds just right.
Roasted Squash and Spinach Salad
An ideal salad for chillier nights, this hearty, dinner-friendly salad comes together in the time it takes for the spiced butternut squash to roast. To reduce prep work, the squash is simply halved then roasted, so you can easily scoop out pieces after cooking rather than chopping the firm vegetable beforehand. Cumin and coriander season the sweet squash, adding an earthy, warming flavor to the dish. While the squash roasts, you’ll prepare a simple feta-yogurt dressing that draws on the sweet acidity of freshly squeezed orange juice. The scooped squash and sweet, tender onions are tossed with the dressing and spinach, plus a sprinkle of crunchy sunflower seeds, for a bright and satisfying meal.
Microwave Corn on the Cob
In a microwave, corn steams to juicy sweetness in minutes without heating up the kitchen. The husks trap the vegetable’s natural moisture, and the silks slip off easily after being zapped. (In fact, this method is great for shucking corn quickly. You can microwave the corn for just a minute or so, until the husks and silks come off easily, then finish cooking the ears on the grill.) Microwaving corn is ideal when you’re preparing just an ear or two, but you can microwave as many as can fit in a single layer in your machine at one time. You’ll just have to cook them longer, about 4 minutes for two ears and 5 minutes for three.
Bangers With Mashed Winter Squash and Fried Sage
This autumnal spin on traditional British bangers and mash is cooked almost entirely on one sheet pan, which makes it a hands-off, weeknight-friendly dinner. The butternut squash roasts alongside the sausages before getting mashed with maple syrup, a pinch of cayenne and a drizzle of brown butter flavored with fried sage and garlic. The butternut mash makes a delicious, savory-and-sweet base for the roasted sausages — with a little bit of extra brown butter drizzled on top. Any sausages will work here, though cooking time may vary.
Pumpkin Dumplings With Brown Butter and Parmesan
For the cozy fall days when a half-empty can of pumpkin purée is a common occurrence in the kitchen, it’s worth noting that you’re always a few steps away from enjoying homemade dumplings for dinner. Reminiscent of spaetzle, gnudi or galuska, this bright orange, freeform dumpling uses canned pumpkin purée for its foundation. Nutmeg adds an inviting warmth and savory Parmesan complements the sweetness of the pumpkin. There’s no kneading or resting involved in making this rustic dumpling. To shape the dumplings, simply scrape bits of batter directly in the salted water using a soup spoon. Tossed in thyme-infused brown butter, the dish promises simplicity with an elevated feel. Offset its richness with a salad with bite, like this bitter greens salad with lemon-mustard dressing, or this radish salad with Meyer lemon.
Lecsó (Paprika-Packed Pepper Stew)
This traditional Hungarian pepper stew recipe delivers a flavor-packed one-pot meal that’s perfect for any busy weeknight. Every family has their own version, but at its root, lecsó is a paprika-spiced stew with melting onions, peppers and tomatoes. The vegetables are simmered together until saucy, jammy and glossy; the sweetness of the onions and peppers is offset by tomatoes, making this an irresistibly balanced dish that is light but satisfying. Hungarian peppers would be ideal. Typically enjoyed at their yellow stage, they are sweet and savory with a mild heat level. Red bell peppers are more modest, with their predominantly sweet flavor, but make a delicious option for this recipe. The dish, adapted from “Pass the Plate” by Carolina Gelen (Clarkson Potter, 2024), is vegan as written, but you can use this foundational recipe to make it your own. Some people serve it with fried or scrambled eggs, some with sausage or other meats, some use animal fat to cook the vegetables. Each version will bring comfort and flavor to your table.
Zingy Sour Veggie Soup
In Romania, and many other European countries, fermenting cabbage at home during winter months is a common practice. As temperatures start dropping, massive bags of shaved cabbage start popping up across farmers’ markets. Home cooks bring them home to make sauerkraut, roughly massaging the cabbage with salt and starting the fermentation process in their kitchens. They later store their giant sauerkraut-filled barrels outside, on patios and balconies throughout winter. The sauerkraut-consumption comes in many forms, from sauerkraut-stuffed flatbreads, cabbage rolls and sautéed sauerkraut with various meats, to soups like ciorbă de varză acră, a sour cabbage soup. There are as many versions as you might imagine: Some use cream, and some use sausage or smoked meats, but this recipe, adapted from “Pass the Plate” by Carolina Gelen (Clarkson Potter, 2024), delivers a bowl of comfort using paprika-spiced vegetables. When cooking with sauerkraut brine, taste the broth as you go to ensure a balanced salt level. Serve your soup with crusty bread and sweet, jammy garlic.
Easy Chimichangas
Crisp on the outside and packed with tender chicken and creamy refried beans, this weeknight version of Tex-Mex chimichangas, the beloved deep-fried burritos, are quick to make because they’re shallow fried. To help these come together even faster, you can start with store-bought rotisserie chicken and refried beans. Fold the fillings in 10-inch flour tortillas and your assembly is done. Although frying is traditional, this recipe offers the option of baking the chimichangas, which also delivers crunchy results that are just as satisfying.
Balsamic Chicken Thighs With Burst Tomatoes
It’s very likely you have everything on hand to make this easy chicken skillet for dinner tonight. Crispy chicken thighs are sautéed in a sweet and savory balsamic glaze made with chicken stock, mustard and garlic. Sweet cherry tomatoes surround the chicken as it cooks, bursting into the balsamic, soaking up all the flavor as their juices mingle, creating a delicious sauce that would be perfect sopped up by some crusty bread or served over pasta or polenta.