Lunch
2782 recipes found
Pressure Cooker Pork With Citrus and Mint
In this recipe for a Thai-inspired salad, made for a 6- to 8-quart electric pressure cooker, crispy pork, flavored with fish sauce and lime, is paired with sweet and juicy pomelo (or use grapefruit) and heady fried garlic chips. If you’d rather make this in a slow cooker, you can; it'll take 5 to 7 hours on high. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. The stovetop versions tend to operate at a slightly higher pressure, cooking food more quickly.)
Pressure Cooker BBQ Pulled Pork
A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender — savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)
Pressure Cooker Chicken Tortellini Tomato Soup
This comforting soup is a one-pot meal-in-a-bowl. The key to its deliciousness is the way in which the pressure cooker makes the soup taste as though it’s been simmered for hours when, in fact, it’s been only about 30 minutes. (You could also make the slow-cooker version of this recipe, if time is on your side.) Quick-cooking baby spinach works beautifully, but you can choose a different green if you prefer: If you use a heartier green, like chopped kale or chard, give it a few more minutes to get tender before adding the tortellini. If you’re planning for leftovers, add only the tortellini you will eat right away. Left in the soup, they will overcook. Be generous with toppings; they make the soup even more delicious.
Pressure Cooker Garlicky Beans With Broccoli Rabe
This white bean dish isn’t shy when it comes to garlic. It’s used in the pot along with the simmering beans, and also fried in olive oil as a crunchy, pungent garnish. As a contrast, the broccoli rabe and red onion get very sweet when you sauté them slowly until they are browned and caramelized. Alongside the soft, mild white beans, it’s a satisfying and comforting dish with a garlicky kick. This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.
Slow Cooker Split Pea Soup With Horseradish Cream
Yellow or green split peas are consumed around the world because they are cheap, nonperishable and highly nutritious. Preparing them in a slow cooker makes for an affordable, delicious meal-in-a-bowl that requires nothing more than combining all of the ingredients, then simmering for several hours. Don't skip the horseradish cream swirled in at the end; it is the work of just a few minutes, and it makes this humble dish feel special. To make the soup vegetarian, use water instead of chicken stock, increase the smoked paprika to 1 teaspoon, omit the ham, and stir in a spoonful of white or yellow miso paste at the end, which will add savoriness. (You can also prepare this in a pressure cooker.)
Slow Cooker Mushroom and Wild Rice Soup
Making creamy soups in the slow cooker can be tricky because it’s not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don’t have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the high setting for two reasons: First, when cooked on low, the wild rice becomes too soft before the mushrooms are tender. Second, the roux doesn’t thicken as effectively on low. If you need a longer cook time, omit the rice, put the soup on low for 8 hours, and turn the heat up to high before serving. Cook the rice separately according to package directions, then stir it in before serving. Find a pressure cooker version of this recipe here.
Slow-Cooker Corn Chowder
The rich flavor of this lightly creamy chowder comes from slow-simmered corn cobs. After the kernels are removed, the cobs go into the slow cooker along with the potatoes and aromatics, where they infuse the broth as it slow-cooks. The corn kernels are added at the very end, so that they retain their fresh, poppy sweetness. Canned green chiles lend mild heat and tons of mellow, peppery flavor to go along with the sharper jalapeño. (If you come across fire-roasted canned green chiles, snap those up.) The miso adds a sweet-savory note that reinforces the corn flavor; but if you don’t have it on hand, add about two additional teaspoons of salt.
Slow-Cooker Mulligatawny Soup
This soup is the result of British colonizers’ encounters with rasam, a souplike dish from Tamil Nadu, a region in southern India, that’s often made with lentils. “Milagu tannir,” or pepper water, evolved into mulligatawny when the British made it thick, chunky and meaty. In her book “From Curries to Kabobs,” the author Madhur Jaffrey wrote that mulligatawny was “an essential part of my childhood,” as she ate it at the homes of Anglo-Indian friends and in hotels on vacation. Mulligatawny now bears no resemblance to rasam and has many variations; it is a dish that was invented and modified for colonizers’ palates, and thus it has few rules. Ms. Jaffrey noted that “some curry powder has to be included for a true East-West flavor,” as curry powder is more British than Indian. This slow-cooker version is thickened with masoor dal and coconut cream, and enriched with chicken thighs and tart apple.
Slow Cooker Creamy Chicken Soup With Lemon, Rice and Dill
This lightly creamy and incredibly comforting soup is all about the almost-austere interplay of chicken, broth, white rice and lemon. It's also a great way to use up leftover rice: Any variety will work. Tempering the yolks (slowly whisking hot broth into them) ensures that they will emulsify and thicken the soup, and not scramble. Use a half cup of lemon juice for an assertively tart soup, but, for a gentler effect, use the smaller amount. If you prefer, you can use an equivalent weight of chicken legs instead of thighs.
Coleslaw With Miso Dressing
Red cabbage is especially pretty in this dish, but green cabbage, napa or savoy would work just as well, so use whatever you like. This recipe makes a generous amount of dressing so that you can dress the slaw to your liking. Start by tossing the cabbage with half the miso mixture, then add more until it's dressed to your idea of perfection. Whatever you don’t use can be tossed with other salad greens, drizzled over rice, or used as a dip for crunchy cucumbers, snap peas or carrots.
Grilled or Oven-Roasted Santa Maria Tri-Tip
You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast. Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches. The trick is to carve the tri-tip against the grain, which can change directions in this cut. So before you rub it and roast it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. After the roast has been cooked, and it has rested for 15 minutes or so, slice the roast in two at the place where the fibers change direction. Carve each piece separately.
Grilled Corn, Asparagus and Spring Onion Salad
In this cookout perfect salad, corn, asparagus and spring onions benefit from the deep flavors of the grill. Their outer layers get a rustic char, their full sweetness is released, and they go from raw to cooked while maintaining a crunchy bite. Still warm, they’re doused in one of Mexico’s most fun ways to dress grilled vegetables or potato chips, an easy-to-eat sauce where umami, citrus and heat converge. The mixture is typically referred to as salsa preparada, meaning you simply mix these sauces together to “prepare” your food. You may wonder if the soy, Worcestershire and Maggi sauces compete, but each has a different character of sazón, which is whisked with plenty of fresh squeezed lime juice and a punch of chile oil. If more heat is desired, you can add a splash of your favorite hot sauce. This salad is great solo as an appetizer, but it is even better served right next to grilled meats.
Gochujang Burger With Spicy Slaw
This may be the perfect all-purpose sauce — BBQ, marinade, dressing — for your summer cookouts. Tangy and sweet rice vinegar cuts through the spicy richness of gochujang, and toasted sesame seed oil amps up the smokiness you get from the grill. The sauce does double duty in this recipe: It’s used to flavor the pork bulgogi-inspired patties, and it’s used as a dressing for the cucumber, sprout and carrot slaw. These burgers can also be made indoors in a large cast-iron or heavy skillet over medium-high heat.
Slow-Cooker Goan Pork Vindaloo
In 1510, when the Portuguese invaded Goa, a region on the west coast of India, they brought with them a dish called carne de vinha d’alho, a sailors’ preserve of pork stored in wine vinegar and garlic. Goan cooks reimagined the dish with local ingredients, like cinnamon, black pepper and coconut palm vinegar, and it came to be called vindaloo. Chiles are always included, but the dish is not traditionally superhot. In this version, the pork benefits from slow cooking in the vinegar and spices, making marination unnecessary. The blender does double duty: It purées the aromatics and grinds the whole spices at the same time.
Very Green Coleslaw With Grilled Poblanos
Either you hate coleslaw or it’s a must for your cookout plate. As a condiment, it makes sauce-drenched chicken or pork taste even better, balancing out any spice. The grilled poblanos are what make the difference in this dish, which is adapted from the cookbook “Watermelon and Red Birds” by Nicole Taylor. It does wonders for a barbecue staple.
Pickleback Slaw
Those artisanal pickles from the farmers’ market sure are expensive, so don’t throw out the juice in which they’re pickled. You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here. Don’t have any? Never fear: a few tablespoons of relish from the market will offer a similar effect.
Grilled Vegetables With Spicy Italian Neonata
Summer squash, bell peppers, eggplant and greens are the stars of this greenmarket grill party. The spicy vibrant finishing sauce is inspired by Calabrian neonata, a preserved condiment made with hot peppers and baby fish. The condiment is often drizzled onto pasta, pizza or grilled bread. Here, briny anchovies, salami and olives season the sauce with salty, meaty notes to contrast with the spicy pickled cherry peppers and cool, crunchy celery. The fiery, tangy dressing, which can be made a few hours ahead, provides a lively boost for the smoky, tender veggies. Leftover neonata keeps for a week and makes a great sandwich topping the next day.
Korean Cheeseburgers With Sesame-Cucumber Pickles
These double-stacked cheeseburgers bring all the savory-sweet flavors of grilled Korean barbecue. A garlicky scallion marinade helps build flavor three different ways: stirred into burger mix, brushed on the patties to form a glaze, and combined with mayonnaise to create a special sauce. The burgers are formed into thin patties, set on a baking sheet and broiled for maximum caramelization and weeknight ease. Roasted sesame oil rounds out tangy pickles and bolsters the burger with extra umami.
Sheet-Pan Gochujang Shrimp and Green Beans
Say hello to your broiler, that super-intense direct heat source in your oven that, like a grill, crisps food fast. (It’s either in the top of your oven or in the pull-out drawer below.) While it heats, toss shrimp and green beans in a fiery sauce of gochujang (a Korean fermented chile paste), soy sauce and honey, then broil for mere minutes. Just five minutes! The shrimp and green beans emerge with blistered outsides and snappy insides, reminiscent of Sichuan dry-fried green beans, while the sauce and the caramelized char make quick work of building deep, addictive flavors. Serve with rice, noodles or lettuce leaves. To make it vegetarian, swap shrimp for quick-cooking vegetables, edamame or well-drained tofu.
Burger Plate
Inspired by German Hamburg steak and other patties of the world, including Danish frikadeller, Japanese hambagu and Korean hambak steak, this lunch-counter meal of ground beef is seasoned with Worcestershire sauce, nutmeg and grated onion. The rest is mere assembly, arraying fresh, crunchy accoutrements to accompany the tender burgers: Tomatoes lend juiciness, dill pickles provide zing and sweet raw onions cut through the richness of the meat. Though you could sandwich all of these ingredients between two slices of toasted bread, eating them as a casual plate lunch lets you appreciate each part separately. If you’d like, replace the ground beef with a plant-based ground meat substitute.
Lemon-Tahini Slaw
This vegan recipe fulfills the need for a creamy slaw that can sit out in the sun. Instead of dairy and raw egg yolks, this slaw is slicked with tahini and mustard. Capers, lemon zest and scallions are smashed into a coarse paste, then massaged into the cabbage to lend umami and a salty punch. Snap peas and radishes add crunch, but feel free to swap in celery, jicama, fennel or other vegetables. This is a decidedly savory slaw; if you want some sweetness, add honey to the dressing, to taste. The slaw can sit out — poolside, deskside, at a picnic — for up to 3 hours, and it keeps for 3 days in the fridge.
Broiled Turmeric Salmon With Corn and Green Beans
This meal marries charred flavors with bright summer vegetables, and no grill is required. Broiling salmon skin side up creates crispy skin without drying out the delicate flesh. Alongside your salmon, blister green beans and corn, then toss them with lime juice, raw corn and red onion for a balance of crunchy and tender, sweet and scorched. Turmeric and red-pepper flakes bring earthiness alongside the sweetness of the fish, corn and green beans, but garam masala, cumin or jerk seasoning would also work well.
Peanut Butter-Glazed Salmon and Green Beans
This fast and fun weeknight meal reveals an unexpected use for peanut butter, transforming it into a savory five-ingredient sauce. The pantry favorite is combined with tangy lemon juice, fragrant ginger and toasted sesame oil to create a rich, supernutty glaze that pairs well with fatty salmon. Here the salmon is roasted on a rack of green beans, but a bed of broccoli florets would be an excellent alternative. The sweet-salty glaze can be made a day ahead and brought to room temperature before using.
Stracciatella With Spinach
This light, classic Roman soup may be all you want to eat for a few days after Thanksgiving. It’s traditionally made with chicken stock, but why not use turkey stock instead?