Dinner
8856 recipes found
Sheet-Pan Feta With Chickpeas and Tomatoes
In a spread of Greek appetizers, or meze, there’s often a warm feta dish like bouyiourdi (baked feta with tomato and hot peppers) or a saganaki (fried cheese). This recipe combines elements of these two classic appetizers into a sheet-pan meal. Softened feta provides a salty, creamy counterpoint to sweet, juicy tomatoes and chickpeas that are sticky from honey and spicy from dried chile. Try this version, then riff wildly: Switch out tomatoes for mini peppers, olives, dates or cauliflower. Swap the hot honey for anchovies, harissa, smoked paprika or turmeric. Eat with pita, grains, salad greens, hummus or yogurt.
:max_bytes(150000):strip_icc()/20220629-Saag-Amanda-Suarez-11-fe1d799e7c4740aa90c43bc2c7e69921.JPG)
Sarson Ka Saag (Braised Mustard Greens and Spinach) Recipe
A deliciously simple dish of braised greens, worthy of a celebration.
:max_bytes(150000):strip_icc()/20220629-GrilledPaneer-AmandaSuarez-07-af57f444811844f9a19cc06eb97acd27.JPG)
Grilled Paneer and Chickpea Salad
Served with a salad of mixed greens, hearty chickpeas, crunchy cucumbers, and fresh herbs, this is a dish perfect for a quick and easy light meal.
:max_bytes(150000):strip_icc()/202250621-Maqulbeh-Mai-Kakish-Hero-453cb36d2abb41e8bad771d3188745dc.JPG)
Maqlubeh (Palestinian "Upside Down" Meat, Vegetables, and Rice)
Layers of meat, fried vegetables, and spiced rice flipped over to reveal a complete and festive meal.
Oklahoma Onion Burgers
Homer Davis and his son Ross invented what he called the Depression burger at the Hamburger Inn in El Reno, Okla., as a means to add inexpensive bulk to their burgers. Rather than toasting, the buns are steamed in onion-scented vapor. That the technique — cooking the patties smashed-style with a huge amount of thinly shaved onions and steaming the buns — and restaurant remain popular to this day is a testament to the burgers’ deliciousness. If you prefer, you can take the cooking (and the accompanying lingering onion aroma) completely out of the house by heating the skillet or griddle directly over a very hot grill and cooking outdoors (see Tip).
Pasta Salad
This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it’s made for the brightest flavor and best texture.
Bulgogi-Style Tofu
This is a no-recipe recipe, a recipe without an ingredient list or steps. It invites you to improvise in the kitchen. Here's the prompt: bulgogi-style tofu. It’s simple. Press some firm tofu to extract as much liquid as you can. Make a marinade of soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, a spoonful of gochujang, a splash of neutral oil, some sliced scallions and toasted sesame seeds. Slice the tofu into bite-size cubes, and slide them into the marinade. Let that sit — a half-hour works; a few hours works better. Then roast them in a hot oven on an oiled foil-lined pan until they’re crisp. Serve with bibb lettuce cups to wrap them in, with rice, kimchi and a dipping sauce of ssamjang and a little bit more gochujang thinned out with neutral oil and sherry vinegar. (If not, go with sesame oil and ground white pepper.) That’s a fine dinner. For more recipe recommendations from Sam Sifton, Melissa Clark and New York Times Cooking, sign up to receive the Cooking newsletter. You can find more no-recipe recipes here.
Shrimp Fried Rice
Inspired by the fire-kissed flavor of Japanese steakhouse and hibachi fare, especially at the Kani House restaurants in Georgia, this quick fried-rice dish is a veritable comfort. Frying the shrimp first in oil, just until they’re cooked, and reserving them to add back at the end means they stay tender. Plus, you’re left with the most aromatic shrimp oil in which to fry the rice and vegetables. The shortcut of bagged frozen mixed vegetables comes in handy here, not least because they need only to be thawed by the skillet’s high heat. The yum yum sauce, a mayo-ketchup dipping sauce that is ordinarily reserved for grilled hibachi meats, tastes fabulous splattered over the finished rice — not unlike how the artist Jackson Pollock flung paint on canvas.
Budae Jjigae
Though it stems from the Korean War, budae jjigae — or “army base stew,” named after the leftover United States Army rations that make it up — is a symbol of resourcefulness and survival during a time of great poverty. The fiery broth is fortified with kimchi, gochujang and an assortment of flavorful sausages. Hot dogs are common, but kielbasa, breakfast sausage and Italian sausage all lend their own special character to the final broth, so use what you like. Arrange the ingredients in the pot in sections, and don’t stir too much while cooking: The joy of eating a big, burbling budae jjigae is reaching for your favorite part of the stew. For many, it’s the Spam, both salty and sweet; for others, it’s the American-cheese-laden noodles, bouncy with chew. Serve this soul-warming stew family style, with white rice to balance its punchy flavors. (Watch the video of Eric Kim making budae jjigae here.)
Shrimp Pasta With Tomatoes, Basil & Chile Butter
Shrimp, chile butter, tomatoes, and basil make this easy weeknight pasta so flavorful. The trick is to use your shrimp shells to make stock for the pasta.
Chebureki
Chebureki are the southern Ukrainian branch of the global family of empanadas, potstickers, pasties and salteñas — dough pockets filled with meat and deep-fried until golden and juicy. A blistered, chewy crust is the sign of a really good cheburek according to Olga Koutseridi, who grew up in Mariupol, Ukraine, and adapted this recipe for her home kitchen in Austin, Texas. The dough for this recipe is relatively stiff, which means it will take a bit of time to mix it by hand. You could also use a stand mixer, but your mixer may struggle. After the first few, these pies become much easier to assemble, and you can roll and fill the next one while one is frying. It is best to fry one or two at a time, which helps control the oil temperature and ensures the freshest chebureki. They should be eaten within just a few minutes of their emergence from the fryer.
Borsch With Fish
Every Ukrainian family has its own style of borsch. Olga Koutseridi, who grew up in Mariupol, is a historian and collector of Ukrainian recipes; she’s documented more than 70 recipes, including her mother’s “tomato-centric and cabbage-centric” borsch, as well as this version often eaten in Mariupol. Borsch with fish is traditional in southern Ukraine, where Black Sea ports like Mariupol and Odessa have relied on fishing since ancient times. Modern cooks often use canned versions of local species like anchovies, gobies and sprats. With bell peppers and carrots along with the usual beets and cabbage, this soup is hearty and chunky, but also very light.
Fish Sticks With Peas
Two childhood classics — fish sticks and green peas — find their rightful place back at the dinner table for eaters of all ages to enjoy in this wholesome weeknight meal. The fish stick, coined “the ocean’s hot dog” by the historian Joseph Peterson, was first manufactured by Gorton’s, the Massachusetts seafood company, in 1953. It soon became popular as a tasty and effortless family meal for Americans wary of cooking fresh fish at home. The key to flavorful homemade fish sticks is to season them well every step of the way. Here, turmeric provides the nostalgic yellow tint while adding a warm, earthy flavor to meaty cod fillets (or any firm white fish). The accompanying peas get a lift from tangy lemon zest and fresh mint, and red-pepper flakes provide just enough heat to liven up your taste buds and dinner plates. Serve with tartar sauce for dipping and lemon wedges.
Huevos Rancheros
Eggs “rancher’s style” is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning’s work. But huevos rancheros also makes for a satisfying and comforting weeknight dinner. The simple yet flavorful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping. Any leftover ranchero sauce and refried beans make for great dips the next day.
Emily Meggett’s Crab Cakes
Mace, nutmeg’s peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from “Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island,” comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.
Honey Ham
A little honey soaks into the slices and crackles on the brown sugar crust of this celebration ham, which ends up with a just-right salty-sweetness. Gently simmering presliced ham on the stovetop before blasting it quickly in a hot oven to caramelize its honey-mustard coating keeps the meat moist and makes it intensely flavorful all the way through. Warming a sliced ham with only an oven bake invariably dries it out and takes a long time. This faster method will give you a juicy ham with the surprising piney perfume of juniper berries and the warmth of cloves. You can double the ingredients below for a spiral-sliced half-ham and use a bigger pot. Leftovers make stellar sandwiches or a perfect filling for an omelet.
:max_bytes(150000):strip_icc()/20220330-harissa-andrew-janjigian-21Beauty0804_1-ebadd715236244d184de8004a4bba46b.JPG)
Harissa (Armenian Wheat and Chicken Porridge)
A porridge that is far more than the sum of its parts, with a little assist from spiced brown butter.
:max_bytes(150000):strip_icc()/20220511-Ebichiri-Amanda-Suarez-_14-93996e7cc3e54a8682f6212a5c7eb506.JPG)
Ebi no Chiri-Sōsu (Japanese Shrimp in Chile Sauce) Recipe
Commonly shortened to 'ebichiri,' this Chinese-Japanese dish features sweet and silky shrimp in chile sauce.
:max_bytes(150000):strip_icc()/khua-kling-gai-recipe-vicky-wasik-hero-11167936099f4ca7a7a96b54d52030d0.JPG)
Khua Kling Gai (Southern Thai Dry Curry With Minced Chicken) Recipe
A fiery, aromatic stir-fry that's quick and easy to make.
:max_bytes(150000):strip_icc()/20220228-tomato-egg-vicky-wasik-37-6b5330fb0fbb40dc9a356ba2635738b9.jpg)
Chinese Scrambled Eggs With Tomato Recipe
A staple of the Chinese home kitchen that everyone should know.
:max_bytes(150000):strip_icc()/Cantonese-Slippery-Eggs-with-Tofu-and-Peas-AndrewValantine-Beauty-ed1151ee3c4243a98077107d7141354c.JPG)
Cantonese Slippery Eggs with Tofu and Peas Recipe
If you love egg drop soup, you’ll love its comforting, meal-worthy cousin.
:max_bytes(150000):strip_icc()/KenjiPorkRibs_Andrew-Valantine-d54c995e5fc84b6881f6086573bf65c5.JPG)
Dim Sum–Style Steamed Pork Ribs With Fermented Black Beans Recipe
A mineral bath and deep tissue massage can lead to the most tender, flavorful ribs.
:max_bytes(150000):strip_icc()/20220308-Guyanese-Pepperpot-Liz-Voltz-hero-horz-1-2-232649f358f54e6c8f883aa2582a17c2.JPG)
Guyanese Pepperpot
Pepperpot, a national dish of Guyana, is a delightful meat-based stew, rich with braised beef and infused with cinnamon, clove, thyme, and wiri wiri peppers.
:max_bytes(150000):strip_icc()/20220303-pierogi-vicky-wasik-57-ebc147e5870e4544add8cd880f75125c.jpg)
Potato and Cheese Pierogi
Creamy, crispy Eastern European potato dumplings you can make at home.