Dinner
8856 recipes found
Spicy Mussels With Cauliflower, Basil and Lime
Falafel
These tender and surprisingly light falafel are excellent tucked into a pita or served as an appetizer with a bowl of creamy tahini sauce. Deep-frying is called for here, but don't fret. Frying is thought of as messy, but this can be mitigated by the simplest of measures: Use a heavy, broad and deep pot, a fair amount of oil and don’t crowd (cook in batches if you need to). You’ll know when they’re done because the color will be evenly gorgeous. If you're still not convinced, you can bake the falafel on a parchment-lined sheet pan at 375 degrees until golden brown, about 20 minutes. The results won't be as crisp, but equally delicious.
Green Goddess Roasted Chicken
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad. And it’s wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for roast chicken. The mild chicken absorbs all the zippy flavors of the dressing, to emerge from the oven fragrant and golden, flecked with green. To intensify the herbal flavor, some of the green goddess mixture is set aside to use as a sauce. You could even pour a little on a salad or some vegetables on the side, and enjoy the best of all the Green Goddess variations in one savory bite.
Sheet-Pan Shrimp With Tomatoes, Feta and Oregano
Ready in 10 minutes, this Mark Bittman recipe from 2013 is a perfect weeknight recipe. It relies heavily on garlic, oregano and black pepper as a coating for the shrimp. Serve alongside a hearty salad or with a stack of flatbread for an easy meal. In his original piece, a roundup of shrimp recipes, he suggested wild shrimp from the Pacific or Gulf of Mexico, or fresh local shrimp from Maine or the Carolinas, if they’re available to you. All, he wrote, are “preferable from a sustainability perspective.”
Thai-Style Broiled Shrimp
Imam Bayildi
There are many recipes for the iconic Turkish eggplant dish, imam bayildi. Most call for much more olive oil than this recipe does. There’s quite a bit in this one, but it’s a much lighter dish than the classic. Make sure to simmer this over very low heat as it cooks for a long time.
Beef Macaroni Sopas
A classic Beef Macaroni Sopas recipe with our Filipino twist for a comforting soup meal. The combo of ground beef, macaroni, and vegetable in broth is perfect.
Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette
Here is a riff on a classic French salade niçoise. Traditionalists drape anchovy filets across the finished salad, but here, they're minced and used only in the dressing. Anchovy admirers can certainly add more for garnish — and anchovy avoiders can simply leave them out. The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot. Add a jammy egg or two if you like. Dressing the vegetables while warm helps them absorb all the good flavors more deeply, making this a salad that manages to be intense and light at the same time.
Salad of Grilled Kohlrabi and Smoked Trout
I love kohlrabi and I recently experimented with grilling it with sliced lemon -- it made a very tasty recipe. But the real epiphany came the next morning.
Scallops and Mango Skewers
Sweet and meaty, fresh scallops are the most user-friendly of mollusks and make for easy summer suppers. Skewer them with bell peppers, red onion and mango, and they can go from grill to table in about 15 minutes flat. The trick to grilling scallops is simple: Err on the side of undercooking since an undercooked scallop is far more enjoyable than an overcooked one. Take the scallops off the grill before they’re opaque all the way through.
Grilled Scallops With Peaches, Corn and Tomatoes
The easiest hot-weather supper, this salad benefits from peak-summer ingredients, which need very little prep. You can throw the corn cobs and halved peaches directly on the grill, but if your scallops are small enough to fall through the grates, you should skewer them onto metal skewers or wooden skewers that have been soaked in water. The only thing worse than losing a sweet, meaty scallop into the fire would be overcooking it, so be sure to remove the scallops from the grill before they’re fully opaque.
Miso-Glazed Grilled Scallops
This simple and sophisticated treatment is perfect for grilled scallops, but also works well on chicken or pork. One note on preparation: Err on the side of undercooking. Take the scallops off the grill before they’re opaque all the way through. If you undercook a scallop, it will still be delicious, but if you overcook it, it will get rubbery.
Grilled Scallops With Kale and Olives
Cook scallops on the grill, and they’ll stand up to stronger flavors like kale and olives in this hearty grilled salad. You’ll want to firmly massage your kale with its lemon dressing to tenderize it, so it doesn’t overpower the delicate grilled scallops. If desired, you could even grill the kale, then toss with the olives and onions just before serving.
Hot and Sour Seared Tofu With Snap Peas
Impatience was the main reason I failed at searing tofu. For years, I had given in to the temptation to poke it, turn it, examine it, annoy it. Then I finally learned that, like any very moist ingredient (fish, mushrooms, tomatoes), the less you bother it, the browner and crisper it will get. Once I figured that out, searing tofu was easy. These days it’s a fixture in our something-quick-for-dinner arsenal. In this recipe, I stir-fry it with sliced sugar snap peas. But any vegetable cut into small pieces (asparagus, mushrooms, broccoli, zucchini, green beans) works well, too.
Chicken Saltimbocca
Saltimbocca means to “jump in the mouth” with flavor. It is typically a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile. Pound the chicken and marinate it in a mixture of chopped sage, garlic and olive oil, then brown it quickly before it goes under the broiler with fontina cheese and a slice of prosciutto. Fried sage leaves make a savory garnish. There’s no sauce, but wilted spinach makes an excellent accompaniment.
Paella Master Recipe
The technique for paella is pretty straightforward: Unlike with risotto, paella is hardly stirred or not at all. And equally unlike with risotto (but very much as with Persian tahdig), you want a brown bottom, which is called socarrat, the sign of a good paella. This can be a matter of chance. But the likelihood increases if you keep the heat relatively high, turning it down only when you smell a little scorching. (That won’t ruin the dish as long as you catch it in time.) Perhaps the best thing about this recipe is that it is delightfully adaptable: Add whatever meat, seafood, vegetable or seasoning that sounds good to you.
Spicy Roasted Shrimp and Broccoli Rabe
This dish uses one of my favorite techniques for cooking just about anything quickly: high-heat roasting. All you do is spread seasoned protein and vegetables out on one rimmed baking sheet and roast everything at the same time. Here I’ve paired shrimp with broccoli rabe, which cook in about 10 minutes flat.
Smoked Salmon Chowder
There is a recipe for lox chowder in Mark Russ Federman’s charming memoir of his family's appetizing business on the Lower East Side of Manhattan: “Russ & Daughters: Reflections and Recipes From the House That Herring Built.” I put a version of it into The Times in 2013. The soup tastes best made with the store's smoked salmon trimmings, which offer a lot of fatty, flavorful bits from up around the fish’s collar (and cheap, too!), but a number of test runs using supermarket smoked salmon offered evidence that the soup is still terrific when made outside the five boroughs of New York City, with a fantastic smokiness tempered by the sweet flavors of potato and leek.
Quick Tomato, White Bean and Kale Soup
A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish. You can save even more time by tackling some prep while starting to sauté the soup.
Basic Polenta
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don’t need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don’t end up with something bitter and lame. Yes, it takes a long time. But it’s worth it — and you can fry the leftovers tomorrow night in a snap.
Pan-Cooked Celery With Tomatoes and Parsley
You can serve this as a side dish or as a topping for grains or pasta. It is adapted from a recipe in “Cooking From an Italian Garden,” by Paola Scaravelli and Jon Cohen.
Scotch Broth with Kale
Here is a fairly basic recipe for stew, a low-and-slow variety that calls for simmering lamb (though you could use beef) with barley and root vegetables, then adding some kale at the end so that it doesn’t entirely collapse. It’s a simple equation that takes in whatever ingredients you have on hand. Start with meat, sturdy root vegetables (potatoes, sweet potatoes, turnips, rutabaga, parsnip, carrots) and grains (barley, wheat berries, farro), add water and simmer away. Then add kale, cabbage, spinach or chard. Dinner!
Lamb Curry With Basmati Rice
This wonderfully spiced dish is halfway completed before you start cooking. I’ve slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks. When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them. But I really got into it over the following couple of nights, when I wound up using them to create marvelous meals.
