Dinner
8856 recipes found
Buffalo Chicken Meatballs
For a switch-up to the usual wings, use often underutilized ground chicken to make these juicy, tender Buffalo meatballs. Celery, a frequent wing pairing, gives the meat mixture a bit of crunch and freshness. Perfect for subs or party platters, you can make the meatballs ahead of time by wrapping the pan with plastic and placing it in the refrigerator or placing them in an airtight bag and freezing them for up to 3 months (defrost in the refrigerator the day before cooking).
Mayo-Grilled Broccoli
Broccoli is delicious with a little char from the grill, but often that high, direct heat can render the vegetable tough and dry. Enter mayonnaise: The silky emulsion of eggs and oil sticks to the nubby florets and insulates them, ensuring that the broccoli gets tender, rich and sweet while also developing deep charred flavor and crispy bits. Plus the mayonnaise acts as a nonstick coating and seasoning, all in one. (It also works beautifully on grilled proteins.) Be sure to cut the head of broccoli into large, long florets, including the stem, and lay them perpendicularly across the grill grates so they don’t fall into the fire.
Roasted Brussels Sprouts Caesar With Tahini
This wintery twist on Caesar salad upholds the beloved creamy, crunchy and punchy characteristics while opting for a new set of greens — and a flavorful vegetarian alternative to anchovies. Tahini acts as both the thickening agent for the dressing, binding it together, and the flavor maker: Its sesame seed nuttiness and creamy texture balance the bitter undertones of the roasted brussels sprouts, which form the base of this salad. Quartering the sprouts decreases the cooking time and their size, so you can eat them by the forkful.
Lemon-Pepper Tofu and Snap Peas
This combination of sesame and pepper-crusted tofu, blistered snap peas and tahini-lemon sauce creates a lively and quick dinner, while the three elements are just as valuable as building blocks to many more meals. The tofu is crisp with a coating of cornstarch and sesame seeds and punchy with lots of black pepper and lemon zest. The snap peas are seared until juicy but still snappy. The tahini sauce, which is buoyed by lemon, ginger and soy sauce, can be drizzled on everything from salads to seared chicken. Serve this dish over rice or other grains, soba noodles or salad greens.
Pastina al Pomodoro
Pastina al pomodoro is a classic Italian dish of small pasta that is cooked in the style of risotto until creamy and comforting. Orzo is the traditional pasta of choice for this dish, as its shape resembles a grain of rice, but pastina (small pasta) can be made with several different shapes of pasta. The pasta is cooked using the risottata method: It gets toasted with aromatics in olive oil, stirred to coat in tomato sauce and then simmered until tender, gradually moistened with hot water as you would with a risotto. This process releases the starch from the pasta, giving the sauce an incredibly creamy texture and mellowing the acidity in the tomato sauce. Sauce and pasta cook simultaneously in this one-pot pastina, creating a perfect weeknight meal with little effort.
Salmon and Kimchi Skillet
Sautéing kimchi brings out its mellower side: a delicious, cabbage-y sweetness. In Korean cuisine, stir-fried kimchi (kimchi-bokkeum) is a classic staple served with rice. In this recipe, the kimchi is cooked in a fragrant mix of butter and toasted sesame oil along with just a touch of sugar, making a four-ingredient seasoning and sauce for salmon filets. Often, jarred cabbage kimchi is already chopped into large bite-size pieces, so you can simply empty the jar into the skillet. If your kimchi has very long or unwieldy pieces of cabbage, you may want to use kitchen scissors to snip them up in the jar (or chop it on a cutting board). Serve the salmon and kimchi with rice.
Chermoula Potato and Fish Stew
This dish features tender potatoes and flaky fish fillets simmered in Moroccan chermoula, a fragrant marinade bursting with fresh parsley, cilantro, lemon and garlic, and complemented by warm spices. In Moroccan cuisine, chermoula is used to marinate meat and fish before grilling; it can be also served as a sauce drizzled over vegetables or any number of cooked dishes. Here, the chermoula and potatoes are cooked first, creating a flavorful base for the fish, resulting in a satisfying one-pan meal. The optional harissa oil comes together in no time and is highly recommended if you like heat and crave complexity. To make the chermoula, this recipe calls for finely chopped herbs, but feel free to pulse the herbs and garlic in a food processor, if you prefer.
Milk Bread Pull-Apart Rolls
Asian milk bread, also known as Japanese milk bread or Hokkaido bread, is pillowy soft and buttery with a hint of sweetness. Tangzhong, the traditional Chinese technique of cooking flour and liquid (milk, water or a combination) into a paste and adding it to the dough when cooled, is the key to full, airy-soft, squishy buns that stay fresh longer. (You can also use this technique for cinnamon buns or hot cross buns.) These pull-apart rolls are a version of milk bread popular at Asian bakeries. The dough, with the addition of tangzhong, is supple and easy to work with. You can shape the rolls into balls or, for a little flair, twist them into knots. Use a round 9-inch cake pan, or similar pan, to bake the bread.
Sheet-Pan Chicken and Tomatoes With Balsamic Tahini
This sheet-pan meal of spicy herbed chicken and blistered green beans and tomatoes comes together in just 20 minutes. Broiling the chicken and vegetables instead of roasting swiftly creates well-browned yet juicy bites; while that’s happening in the oven, swirl together a creamy, sweet-tart sauce of tahini and balsamic vinegar — and perhaps get out rice, salad greens or pita to serve alongside. For even more ease, trim the green beans with scissors and you don’t need to clean a cutting board or knife.
Salt-and-Vinegar Baked Fish and Chips
There’s nothing quite like the savory pucker of a salt and vinegar potato chip. Those flavors are applied to these fish and chips, baked in the oven for workday ease. Don’t be afraid of white vinegar: Its bracing, unadulterated acidity makes flaky white fish taste so good. Vinegar’s tartness also helps offset the richness of the fried potatoes. Reminiscent of a seafood shack dinner, this dish includes a makeshift tartar sauce that both marinates the fish and serves as a dip. It stars dill in all its glory, as an herb that reinforces the joyful sharpness of salt and vinegar.
Quick Roasted Eggplant
Of all the ways to cook eggplant, roasting it in large cubes is one of the easiest and most delicious. Eggplant browns beautifully in a hot oven, becoming crisp and golden at the edges, and tender and soft in the center. Because it will absorb the olive oil quickly, giving the eggplant a good toss with your hands is the best way to make sure it’s evenly coated before it goes into the oven. And don’t skip the parchment paper: It makes for easy cleanup and prevents any crispy eggplant bits from sticking to the pan. Serve roasted eggplant with a scattering of fresh herbs, or dress it up with a drizzle of tahini sauce or herb salsa.
Braised Chicken With Cabbage and Lemon
Cabbage is the vegetable that keeps on giving: Cheap, accessible and available year-round, it can be roasted, fermented, stuffed, turned into salads, soups and more. This one-pot recipe is all about keeping things simple and letting the schmaltzy cabbage shine as it gets tender and sweet in this bright lemon and white wine sauce. First, you’ll sear chicken thighs, then add a tumble of cabbage, white wine and sliced lemon to the pot and gently simmer the mixture. To complement those tangy notes, the dish is drizzled with honey and broiled until the chicken browns, crisps and caramelizes. To soak up all those flavorful juices, pair the dish with crusty bread or egg noodles.
Herby Farro Salad With Stone Fruit and Burrata
Grain salads always hold up well, so they’re perfect for picnics, potlucks and making ahead for lunch the next day. This one stars chewy farro, enhanced with red onion, arugula and slices of ripe stone fruit, whatever kind you have (red plums are especially pretty added to the mix). The tangy grains are then spooned around a ball of burrata, which adds a mild, creamy contrast. Serve this as a meatless main course or a hearty, colorful side dish.
Pork & Shrimp Grilled Quesadillas with Cucumber Salad
Quesadillas, but add a touch of Asian flair. We mixed ground pork and shrimp with teriyaki sauce, then sandwiched the filling between two tortillas and grilled until golden brown and toasty.
Grilled Napa Caesar with Shrimp, Peanuts & Panko
Wedges of Napa cabbage are grilled until tender but still fresh and crisp, then drizzled with a creamy Caesar-style dressing and juicy, grilled shrimp.
Grilled Chicken Bánh Mì Board
No matter how you approach this deconstructed Vietnamese sandwich, each bite is packed with tanginess, sweetness, and layers of umami.
Grilled Eggplant, Herby Lentils and Turmeric Tahini
This easy summer salad brings bold flavors, contrasting textures and gorgeous color to the plate. Well-cooked eggplant is succulent and juicy, and needs less time (and oil!) than many may think. Eggplant is known to absorb liquid like a sponge, so here’s a trick: Oil the slices (lightly) just before they hit the pan to ensure that they are not oil-logged. Pressing them into the pan gives them nice color and promotes charring. A flexible utensil, such as a fish or silicone spatula, is useful here. Each element of this salad can be prepared ahead, making this a great option for gatherings or weekly meal prepping. The eggplant can also be grilled outdoors, which will deliver even deeper smoky flavors. If you’re looking for a shortcut, use canned lentils (or other legumes) rather than starting with dry, uncooked ones.
Crispy Artichoke Pasta
Fast enough for a Tuesday night mad dash to dinner, this pantry pasta tastes more like a restaurant dish — and no one has to deal with trimming and pruning a spiky artichoke. Instead, canned artichokes are brought to the peak of their crispy potential. The key is to remove as much water from the artichokes as possible by pressing them gently with paper towels (as you would tofu). Some of the artichokes are fried in olive oil until shatteringly crisp, then the rest cook gently in more oil, along with garlic and chile flakes, to soften. They’re all mixed with pasta and Parmesan into a stunning weeknight meal.
Bistec a la Yucateca Tacos (Yucatán Steak Tacos)
When Alex Henry reworked a classic dish from his childhood for his first restaurant, Sureste Mexican, a food hall in St. Louis, he also happened to engineer an exuberantly flavorful and smart steak taco for home cooks. Bistec a la Yucateca is a common main dish in the Yucátan peninsula often made with skirt or flank steak, but Mr. Henry uses its citrusy, earthy marinade on thinly sliced ribeye for tacos. The cut’s marbled fat keeps the meat juicy for take-out diners, and for home cooks, the method is a game-changer: The thin slices cook quickly, don’t require a thermometer to check doneness and soak up marinade all the way through. It’s also economical, stretching one ribeye to 12 tacos. Mr. Henry tops the tacos with lettuce, cilantro, avocado, lime and a smoky-fresh salsa. Whatever you top it with, you can’t go wrong.
Scrambled Eggs With Soy-Marinated Tomatoes
Scrambling eggs with tomatoes is a classic comforting pair, particularly in Chinese cuisine. But instead of cooking the tomatoes along with the eggs, here, the eggs are cooked separately, while the ripe tomatoes break down, their flavors concentrating when left to sit in a sweet soy-sesame dressing. Pile the scrambled eggs and the tomatoes onto crusty bread to soak up all the flavor. Add chunks of avocado to the marinated tomatoes too, if you like.
One-Pot Chicken and Rice With Caramelized Lemon
This simple one-pot chicken and rice dish is topped with caramelized lemon slices that add sweet flavor and texture. Thin slices of lemon are cooked in chicken fat and oil until their pulp dissolves, their pith sweetens and their rind softens to the point of being edible. Briny Castelvetrano olives and herby dried oregano are wrapped up in creamy rice and topped with juicy chicken thighs. Fresh parsley and a squeeze of fresh lemon juice on top before serving add brightness and crunch.
Grilled Tomato Sandwich and Cheese Soup
Few comfort meals can rival a warm, gooey grilled cheese paired with a steaming bowl of tomato soup. While countless recipes exist for this classic duo, let's explore a twist: a grilled tomato sandwich with cheese soup. With the addition of smoky, porky 'nduja (a spreadable Italian sausage), this sandwich takes on an almost pizza-like quality. If pork isn't your thing, feel free to swap in your favorite spread like pesto or romesco. The accompanying cheese soup couldn't be simpler—it's more of a technique than a recipe. Use any good melting cheese (I chose white cheddar this time). You'll wonder why you haven't tried this sooner!
Orzo Vongole With Zucchini
Inspired by the flavors of pasta alle vongole (spaghetti and clams with garlic), this brothy version features clams and orzo with sweet zucchini, which pairs particularly well with briny shellfish. The littlenecks steam open and release all of their wonderful liquor, which later gets readily absorbed by the pasta. A final swirl of butter and Parmesan creates a lovely silky sauce, studded with flecks of fresh parsley. When cooking with fresh clams, give them a good scrub to shed any grit and discard any clams that have cracked shells or are open before cooking. If fresh clams are hard to come by, you can substitute them with two (6-ounce) cans of whole clams; if the canned liquid tastes good, you can use it in place of the bottled clam juice.
Fried Eggplant
These crispy breaded eggplant rounds make a delicious appetizer served with marinara sauce for dipping. The key to tender, creamy eggplant with a crisp, crunchy coating is slicing the eggplant thinly and salting it to draw out excess moisture before breading. Coated in seasoned panko, the eggplant rounds cook in under 3 minutes, meaning you can fry the whole batch in under 15 minutes and serve the rounds piping hot. If you’re planning ahead, you can also bread the eggplant slices and refrigerate them on a paper towel lined plate for several hours before serving.