Dinner
8856 recipes found
Oven Chicken Kebabs
Made with ground chicken (or lamb), these Turkish-inspired kebabs are highly spiced with red pepper, paprika, cumin, sumac and onion. They may also be grilled or broiled. Serve with lavash flatbread or pita and some refreshing vegetable salads.
Tomato-Feta Salad
Cherry tomatoes make a colorful zesty salad that’s good on its own or very welcome as a picnic side dish. They are halved and tossed with a garlicky vinaigrette, roughly chopped olives, cilantro and parsley and a shower of crumbled feta, an ideal accompaniment to grilled meats.
Summer Corn Salad by Kit Keenan
There is nothing better than a sweet corn salad in the summer. This salad is a perfect addition to your summer BBQ menu.
Easy Chicken Tacos
Tender chicken tacos using boneless, skinless thighs make a flavorful weeknight meal that, if you warm up your tortillas while the chicken cooks, will be ready in about half an hour. After browning the chicken, add water to release the browned bits from the bottom of the pan, then chop the meat into bite-sized pieces. Return the chicken to the pan, letting it simmer in the rich gravy that forms, then serve directly from the pan for easier cleanup. The marinade works with any vinegar-based hot sauce, which you can also offer as a topping. Serve taqueria-style with minced onion, cilantro, lime wedges, and hot sauce, or if you have more time, add guacamole, salsa verde or pico de gallo to your spread. For a heartier meal, serve alongside rice or beans, or both.
Chickpea, Spinach and Feta Pie
Bringing together inspiration from two great Greek pies, spanakopita (spinach and feta) and prasopita (leek), this one-skillet dish also incorporates chickpeas for extra heartiness. Don’t let looks deceive you, as this elegant pie couldn’t be easier to make. There’s no need to stress about torn or dry phyllo sheets here; in fact, the pastry is deliberately broken and scrunched up into jagged, clumpy pieces that are then simply plopped on top of the pie. When baked, the craggy pastry becomes extra shattery and crisp — and visually arresting. (This forgiving recipe also welcomes any leftover pastry that may seem dry or past its prime.) A pie for all occasions, it’s easy enough for weeknight cooking but also special enough for entertaining.
Roasted Cauliflower Caesar
For this more robust take on Caesar salad, you start by cutting thick slabs of cauliflower before breaking them into smaller pieces and roasting, which ensures maximum caramelized edges while using every part of the vegetable. The florets, stems and even the leafy bits roast together with capers, creating a mix of textures in the dish. The crispy capers and golden cauliflower harbor a punchy, Caesar-inspired dressing made with Parmesan, mayonnaise, anchovies, garlic and Dijon. This dish is delicious warm, but also can work as a cold salad the next day.
Tuna Pasta Salad
A pasta for tuna salad lovers, this recipe combines elements of a classic deli-style tuna salad with pasta, peas and fresh green herbs. It makes for a hearty picnic side dish or lunch, and keeps well in the refrigerator for several days, making it ideal for start-of-the-week meal prep. Chopped celery and red onion add crunch and color, and the tangy Greek yogurt dressing, flavored with lemon juice, mustard and garlic, comes together right in the serving bowl. Any small pasta shape works well here; just be sure to run the cooked pasta under cold water to cool it down before tossing with the dressing.
Asparagus Gomaae With Chilled Tofu
The classic Japanese side dish gomaae typically features blanched spinach coated in a sesame dressing, but here, the nutty sauce pairs beautifully with earthy asparagus. The asparagus is seared just briefly to unlock its buttery sweetness and juiciness; make sure the pan is hot when the asparagus makes contact to ensure the outside chars, even with a short cook time. The asparagus goma-ae is served atop chilled tofu, which serves as a creamy, refreshing backdrop for the bold umami of the sesame sauce. Eat this as a light meal, or partner it with rice or noodles.
Dill Pesto Pasta With Tuna
Tuna noodle casserole went on vacation to Italy and returned as this fresh weeknight pasta. The traditional egg noodles are swapped for chewy gemelli, with ridges that capture all the bright dill pesto that replaces the classic creamy sauce. Cubes of celery bring crunch, peas impart sweetness and the tuna positively melts into the pasta, giving it deep savoriness. Cheesy, buttery and spiked with smoked paprika, the crumbled cracker topping may be the true star of this recipe — and it’s equally delicious dusted on top of other pastas, braises and salads.
Crusty Dinner Rolls
These hearty, lightly fermented rolls, made fresh every Tuesday to Saturday at Eulalie restaurant in New York City, are a joy to bake, and surprisingly easy. The chef Chip Smith starts the dough at 10 a.m. and bakes them by 5 p.m. to serve at dinner. All you need are a few brief moments of active work, plus time for the dough to rise three times for soft interiors — aided by the addition of cake flour — and a wonderful crust that blisters like a good baguette.
Grilled Mushroom Tacos by Andrea Aliseda
Easy plant-based tacos. While it’s typically made with thin cuts of steak, this recipe calls for meaty oyster mushrooms. Their tender flesh gets pressed to expel any extra moisture and render a savory sear.
Spiced, Dry-Brined Mushrooms
Dry brining is a technique typically used to tenderize and flavor meat by harnessing two simple but powerful culinary tools: salt and time. This vegan recipe applies the process to mushrooms, along with a fragrant spice blend and olive oil to aid in flavor, color and texture. Just thirty passive minutes can produce a meaningful metamorphosis for these mushrooms, releasing excess moisture and allowing the mushrooms to brown deeply. Once pulled from the oven, the mushrooms can be stuffed into a roti with pickled onions and cucumbers, served on a mezze platter next to muhammara and hummus, or enjoyed however you please! Oyster mushrooms are a fantastic choice, but maitake, baby bella, portobello or a blend of each will work well, too.
Chickpea Fatteh (Crispy Pita, Chickpeas and Yogurt)
Every family has its own way of making chickpea fatteh, but the layers of toasted pita, chickpeas and yogurt sauce always deliver a contrast of creamy and crunchy, warm and cool, sharp and earthy. This version, adapted from Sawsan Daana, the Palestinian chef of Matbakhi restaurant in Kuwait City, includes a layer of hummus in addition to the whole chickpeas, as is typical in Amman as well as Jerusalem, where she was born. Lebanese and Syrian versions skip the hummus and lean more heavily on tahini in the yogurt sauce (see Tip). Whichever route you take, this impressive dish is far easier to pull off than it looks, since the steps are straightforward and many ingredients repeat. If you like, you can prep everything but the toppings one or two days in advance and assemble when ready to serve.
Eggplant Fatteh (Crispy Pita, Eggplant and Yogurt)
There’s no single way to make eggplant fatteh, a layered dish of crispy pita, tender eggplant and yogurt-tahini sauce that is beloved across the Levant. In this version, adapted from Salam Dakkak, the chef of Bait Maryam restaurant in Dubai, the eggplant is roasted instead of deep fried, a perfectly tasty compromise that requires less cleanup. The contrast of temperatures and textures — crunchy, creamy, hot and cool — makes the dish unforgettable. Fatteh is best served immediately, so the pita chips stay crisp. To make this easier, all components can be prepared ahead, with the eggplant roasted last (or simply reheated) and the dish assembled just before serving.
Kale, Couscous and Tofu Salad With Carrot-Ginger Dressing
This satisfying no-cook salad demonstrates that taking cooking shortcuts need not come with any compromise when it comes to taste. Shortcut number one: You can skip massaging the kale; tearing it vigorously softens the leaves sufficiently. Shortcut number two: Save time with store-bought baked tofu, as it has been pre-cooked, which results in a firmer texture that stands up well in salads. And, lastly, shortcut three: Rather than actively monitoring couscous on the stovetop, you can simply season it and rehydrate in boiling water (or even hot vegetable stock, for even more flavor). The punchy, golden-hued carrot and ginger dressing takes cues from the simple salads served at Japanese American restaurants. This version adds miso, which softens the heat of the ginger.
Lemon-Pepper Chicken Breasts
This beginner-friendly chicken recipe uses both store-bought lemon-pepper seasoning and fresh lemon for fast weeknight flavor. The lemon pepper does much of the work here, adding acidity, salt and mild heat to the chicken, while the fresh lemon juice adds the perfect hit of brightness to the buttery, garlicky pan sauce. Serve the chicken right out of the skillet, or transfer the breasts to a plate and drizzle every last drop of the butter-lemon sauce on top. Serve with rice and a simple green vegetable, such as roasted broccoli or sautéed green beans.
Pan-Seared Chicken With Peas and Prosciutto
These chicken cutlets develop a beautiful golden crust without the effort of breading by cooking them primarily on one side. Starting with cutlets pounded to an even thickness ensures moist, perfectly cooked chicken in record time. Smothered in a bountiful pan sauce of sweet peas, salty prosciutto and tender silky lettuce, this quick one-pan chicken dinner makes for a relaxed and satisfying weeknight meal.
Scallops With Bread-Crumb Salsa Verde
Rich, buttery scallops contrast beautifully with the crunchy, vibrant bread crumb and herb salsa in this recipe for two, inspired by a version that is frequently served at San Francisco’s Zuni Café. Though this dish feels special enough for a date night in, it’s also simple enough for a weeknight. Serve with sautéed green beans, steamed broccoli or perhaps a kale salad. The herby, briny salsa is worth keeping in mind for future meals: It pairs well with a variety of proteins.
Chicken Fricassée with Artichokes
Classic French Chicken dish from Mother-daughter duo Marjorie Taylor and Kendall Smith Franchini. Plus, a recipe for preserved artichokes.
Miso-Parmesan Asparagus
Asparagus can be a tricky vegetable to get just right, but this recipe cracks the code for tender, flavorful spears every time. The delicate tips cook much faster than the thicker stalks, often leading to an unfortunate contrast, with mushy tops and undercooked stems. This is where slicing on a steep diagonal helps: Not only does this make the spears look wonderfully dramatic on the plate, but it also ensures more even cooking and creates more surface area to soak up flavor. A quick sear in a hot pan brings out the natural sweetness of asparagus, while garlic, black pepper and a miso-butter glaze add richness and depth. A final sprinkle of Parmesan melts into the warm asparagus, making it just salty and savory enough.
Charred Asparagus Lettuce Cups
This nearly effortless salad is full of flavor and makes for a striking table centerpiece. A creamy, tangy yogurt and sour cream dressing is studded with fragrant basil, chives and dried mint, then spooned into crisp, fresh lettuce cups. Parmesan brings a rich umami depth to the dressing, while a scattering of Urfa chile flakes add a smoky finish. Equally stunning as a snackable appetizer, handy enough to be scooped up without a plate, or a light, elegant starter to be consumed with a fork and knife, this dish is ideal for entertaining, as it’s quick to assemble and guaranteed to impress.
Suzy Karadsheh's Strawberry, Arugula & Spinach Fattoush With Lime Chicken
A vibrant, Levantine-inspired salad with sweet strawberries, baby greens, and crisp pita chips pairs perfectly with juicy chicken breasts simmered in a citrusy dill and olive pan sauce. A fresh, satisfying dinner that’s weeknight easy and dinner party worthy.
Crispy Halloumi With Tomatoes and White Beans
This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special.
Egg and Cheese Toasts With Salsa
In Mexico, huevos ahogados (“drowned eggs”) typically refers to eggs gently poached in a vibrant salsa. This version flips the idea into a speedy, satisfying breakfast (or weeknight dinner) by layering crisp-edged fried eggs over cheesy, broiled bolillo toasts and smothering them in a bright, spicy tomato salsa. It's a dish built for flexibility: Use just one serrano for a mild sauce or three for serious heat, and swap in Monterey Jack if you can’t find queso Chihuahua. Finished with creamy avocado and a sprinkle of cilantro, it’s rich, hearty and perfect for sopping up every last bit of salsa.