Dinner
8856 recipes found
Butter-Poached Shrimp With Dill Mayonnaise
Poaching shrimp in a combination of butter, lemon juice and white wine gives them a bright, tangy flavor and plump, succulent texture, and it takes only about five minutes. Served in bowls with a little of their broth and a dollop of dill-speckled mayonnaise, they’re rich and soupy, perfect with a hunk of crusty bread on the side to mop up every last drop.
Jicama Salad
At the Brooklyn Mexican restaurant, Cruz del Sur, practically every table has this salad on it. Why? It tastes as refreshing and vibrant as it looks. The key to its greatness comes from Tajín, the mildly spicy-tangy chile-lime salt that goes into the dressing (double the batch, trust us) and also gets sprinkled on top of the finished salad. Tajín and fruit are a classic sweet-salty combination in Mexican food, but bringing herbs, chiles and vegetables like jicama and cucumber into the mix make it even better. At the restaurant, the chef Hugo Orozco varies the herbs and flowers seasonally. He also recommends adding a few slices of perfectly ripe avocado on top, if you have access to them.
Chicken Doria
Doria is a warm blanket in a ramekin, an embrace in a casserole dish. This Japanese dish sits firmly in the canon of yōshoku, Western-inspired meals, and while the final product is reminiscent of a gratin, the meal is simmered with a base sauce prepared beforehand. Doria fillings run the gamut of your preferences — myriad proteins work exceedingly well here — while also serving as a keen means of utilizing extra vegetables. In this instance, diced chicken is folded into onions, mushrooms, carrots and spinach. That sauce overlays the rice in its entirety. Doria is a filling, comforting meal, perfect for taking care of yourself and those you hold dear.
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Galinhada Mineira (Brazilian Chicken and Rice From Minas Gerais)
A deeply comforting, one-pot meal of chicken and rice, this recipe from Minas Gerais is chock full of peas, carrots, and plenty of garlic and onion.
Parmesan Cabbage Soup
This warming, nourishing soup, thickened with rice, is full of soft strands of green cabbage. Parmesan is used here in two ways: The rinds are simmered in with the broth, and the cheese is grated and sprinkled on top, adding complexity and body. If you like a kick, you can increase the red-pepper flakes, or leave them out entirely for a supremely gentle broth. Add a squeeze of lemon right at the end if you like your soup on the tart side.
Golden Beet Borscht
Borscht is a name for many different types of soup found across Ukraine, Russia and more broadly Eastern Europe. The ones we know best in the United States are often made from red beets. But this version uses underappreciated golden beets, which are earthier and less sugary than their red cousins. Seasoned with coriander and caraway seeds, it makes a savory, wintry soup. Carrots add a touch of sweetness, while a dash of apple cider vinegar gives it just the right zip. A generous dollop of sour cream or yogurt makes the broth nice and silky. This soup gets better as it sits, so, if you can, make it a day or two ahead of serving.
Coconut Curry Sweet Potato Soup
The secret to this rich, deeply spiced soup is roasting the sweet potatoes and carrots before adding them to the pot. Roasting caramelizes the vegetables, concentrating their flavors and making them particularly sweet, which helps mellow the fiery chiles in the Thai red curry paste. Toasted coconut flakes, fresh sliced chiles and cilantro make a simple but bright and crunchy garnish for this plush soup, which is dense and creamy from coconut milk. The recipe feeds a crowd, and leftovers freeze well for up to three months.
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Kedgeree (British Curried Rice With Smoked Haddock)
Inspired by a South Asian rice-and-lentils dish, this British recipe combines lightly curry-spiced rice with flaked smoked fish, boiled eggs, and buttery onions.
Shrimp Tacos
Spiced shrimp and quick-pickled red cabbage fill corn tortillas for dressed-up tacos that are easy to put together and sure to be a favorite. The seasoned shrimp is cooked in a heated skillet for a slight char, but resist the temptation to move the pieces before the contact side is properly browned. You can keep the add-ons simple with slices of creamy avocado, bits of fresh cilantro and acidic bursts from lime slices. Or bulk up with dollops of guacamole, chunky pico de gallo, and sour cream. The choice is yours!
Mushroom Scampi
While most scampi recipes feature shrimp rather than the namesake small, lobster-like crustaceans, this mushroom version is a joyful meat-free alternative. All of the signatures are here – garlic, butter and white wine – and the mushrooms add a rich, earthy umami element. There is room to vary your mushrooms; while cremini or button mushrooms are great because they remain juicy and plump, oyster or shiitake mushrooms would add a pleasing, chewier texture. This dish is also parsley heavy; some is cooked with the mushrooms and the rest is added fresh, delivering a clean herbaceousness that brightens the dish. Eat with pasta, noodles or bread.
Jewish American Pot Roast
Brisket is now a luxurious, festive dish for Hanukkah and Passover, but it was originally an inexpensive cut considered too tough for roasting. This brisket recipe came from Mimi Sheraton, the New York Times’s first restaurant critic and author of a memoir-cookbook, “From My Mother's Kitchen: Recipes and Reminiscences” (HarperCollins, 1979), about growing up in Brooklyn in the 1930s. It demands minimal preparation and limited ingredients — little more than onions and garlic — but the low-and-slow cooking make it extraordinarily complex and delicious. Although the brisket (breast) is traditional, the same recipe works beautifully with any stew cut, such as chuck, oxtail or short ribs. Serve over mashed potatoes or egg noodles, or with boiled potatoes, sprinkled with parsley.
Farro and Bean Chili
For a vegan chili that’s rich, silky and hearty, introduce a whole grain like farro. When cooked, it has a similar rubble as ground meat, a nutty flavor that’s natural in chili, and starches that thicken the surrounding liquid. Feel free to swap in other grains like white or brown rice, bulgur or wheat berries, and adjust the cooking time and water quantity so the grains are tender, and the chili isn’t soupy. The combination of chili powder and fire-roasted tomatoes creates a moderately spicy base, but for more heat, add chipotle chiles in adobo, chopped fresh jalapeño or hot sauce with the tomatoes. However you tweak it, this chili’s flavor improves with time, so make it ahead and warm up a bowl anytime the need strikes.
Beef Braciole
Braciole is a hearty southern Italian dish involving thinly pounded top round steaks that are stuffed, rolled and simmered; traditional fillings vary by location. In Sicily, the filling might include raisins and pine nuts, while in Calabria, cheese and crispy pork are commonly used. Once the meat is filled and rolled, a threaded toothpick holds everything in place while the meat gets a quick sear to seal the seams. It’s then simmered until tender in a simple tomato sauce flavored with a glug of wine. In Italy, braciole would traditionally be served after the pasta as a secondo (second course), but the braciole’s cooking sauce will perfectly dress a pound of pasta, if you’d like to serve that alongside.
Roasted Fish and Broccolini With Tamarind and Black Pepper
A single skillet is all you need for this delicious, convenient and comforting weeknight meal. With its caramel-like tang and pleasant pucker, tamarind enlivens the marinade for fish fillets in this simple baked fish recipe. Rich with coconut milk and infused with garlic, ginger and freshly ground black pepper, the quick marinade glazes the fish and bathes the vegetables. Broccolini is used here, but cauliflower, brussels sprouts or hearty leafy greens such as chard, turnip or beet greens can be substituted. This sauce is versatile and pairs well with most fish, so go with the fillets that look freshest at the market.
Cumin Tofu Stir-Fry
Many people may not think of cumin as a traditional seasoning for Chinese food, but the earthy spice is found regularly in the cuisine of Xi’an, a city in northwest China that is the eastern origin of the ancient trade route known as the Silk Road. Cumin, chile and Sichuan peppercorns are used generously, resulting in bold, not-for-the-faint-of-heart dishes that combine Chinese and Middle Eastern flavors. This recipe, which is adapted from “To Asia, With Love” by Hetty McKinnon, is a vegan riff on the signature lamb dish at Xi’an Famous Foods, a restaurant chain in New York, that is made with chunks of meat dry-fried in a heavy cumin spice mix. This version features tofu and cauliflower. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
One-Pot Japanese Curry Chicken and Rice
Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.
Roasted Cauliflower With Crispy Parmesan
The key to well-roasted cauliflower, with frizzled edges and sweet and tender middles, is to cook it at a high heat on a rack near the heat source, mostly on one side. You could stop there or, toward the end of cooking, shower it with grated Parmesan to crisp and add a salty boost. Follow the instructions in Step 1 to cut the cauliflower through the stem to create lots of flat sides, which yields more surface area for browning and cheese — in other words, more of the good stuff.
Moqueca (Brazilian Seafood Stew)
Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. The dish begins with a base of sautéed garlic, onion, tomatoes and sweet peppers. A fresh chile adds heat that will linger gently, and coconut milk gives the stew body. Red palm oil (azeite de dendê in Portuguese) acts as the glue that holds this dish together. There is no substitute for its characteristic floral, smokelike flavor and vibrant orange sheen. Serve moqueca hot, alongside steamed white rice, farofa de pilão (made from manioc flour toasted in dendê oil), pirão (a creamy porridge made from cooking manioc flour in a fish or meat stock) and lime wedges for a bright finish.
Baked Potato Soup
If we’re being honest, a baked potato isn’t really about the potato. It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added. It’s potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and-or serve it with a side salad (though it’s plenty hearty all on its own).
Kale and Butternut Squash Bowl With Jammy Eggs
Steaming vegetables is a quick way to enjoy their inherent sweetness, and steaming eggs is the secret to perfect-as-possible jammy eggs. In this recipe, you don’t need a steamer basket for either. Cook the eggs in a covered skillet or pot of shallow boiling water, then layer winter squash, broccoli or cauliflower and dark leafy greens. The small amount of water will produce ample steam to cook the vegetables. Eat with plenty of sesame seeds for crunch and a yogurt sauce that is nutty from sesame oil and bright with lemon and ginger. The sauce is endlessly adaptable; add fresh or dried herbs or chile, ground or toasted spices, toasted coconut and more.
Carrot-Leek Soup With Miso
This light, simple vegetable soup is very quick to put together. A little miso is stirred in just before serving to add depth, and a final squeeze of lime gives brightness.
Baked Fish With Mushrooms and Ginger
A firm, white-fleshed fish like halibut, bass or grouper makes a neutral backdrop for a zesty, savory topping of stir-fried mushroom. Any type of mushroom will work, but shiitake are especially nice. Serve with steamed rice.
Pan-Seared Fish With Citrus Pesto
Genovese pesto Genovese pesto isn’t the only pesto around: There are many regional variations, including a vibrant and light Sicilian version that stars citrus. This naturally vegan version doesn’t need cheese: The citrus provides acidity, and the umami comes from the capers and toasted nuts. Pistachios and almonds grow abundantly in Sicily, but walnuts or pine nuts also work. Feel free, generally, to adapt this base recipe, as you’ll find Italian citrus pestos made with anchovies, garlic, dried oregano, fennel fronds, dried chile and, yes, cheese. The pesto below eschews cheese as written — Italians historically don't mix seafood and cheese — which only adds to its versatility. Pair it with pasta and fish alike.
Air-Fryer Chicken Breast
By some kind of magic, an air fryer can transform a chicken breast into an easy, flavorful dinner with minimal effort. Part of this sorcery takes a cue from Eric Kim’s dry-brined chicken breast recipe, which calls for cutting the chicken breast in half, allowing you to pluck the smaller piece from the air fryer as soon as it’s done, leaving the thicker part to remain in the air fryer longer and preventing any overcooked bites. Paired with vinegar, soy sauce acts less as a salt and more as a marinating agent in this recipe. The circulating heat and compact space of the air fryer allows the ingredients to reduce into a sweet and slightly sticky sauce as they collect at the bottom, emboldening their flavors.