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8665 recipes found

Savory Steel-Cut Oats With Fried Egg and Za’atar
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Savory Steel-Cut Oats With Fried Egg and Za’atar

Oat porridge for breakfast is often topped with brown sugar and cream. Though sweetened porridge is delicious, a savory approach with oats makes a nice change. Think of oats as a fine substitute for rice — you don’t always want rice pudding, do you? Steel-cut oats have a nutty whole-grain flavor and retain a nubbly texture, far superior to rolled oats; they pair nicely with savory toppings, for a risotto-like effect. This easy, hearty dish is actually suitable for any time of day, not just morning. If you can’t find za’atar (a splendid spice mix of wild thyme, sumac and sesame used throughout the Middle East), try a sprinkling of toasted ground cumin or a pinch of oregano, or a generous amount of freshly ground black pepper. It’s hard to cook a single portion of oats, so make the full batch. Leftovers can be reheated for another day’s breakfast. (And if rolled oats is all you have, it’s no crime.)

25m1 serving
Pressure Cooker Pot Roast
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Pressure Cooker Pot Roast

This is a classic, comforting pot roast, rich with red wine and onions. A pressure cooker works wonders on tough cuts of meat like the chuck roast called for here; the roast is braised to tenderness in a fraction of the time it would take in the oven. The trick to this perfectly cooked meal is timing: Pop the vegetables into the pressure cooker just for the last few minutes of cooking, so they are tender but not overly softened. The optional quick-pickled onions give the mellow beef and sweet vegetables an appealing tangy pop. If you’re short on time, you don’t need to thicken the cooking liquid to make a gravy; just drizzle some pan juice over the top and call it a day.

1h 45m6 servings
Pressure Cooker White Bean-Parmesan Soup
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Pressure Cooker White Bean-Parmesan Soup

A pressure cooker renders dried beans buttery soft in a fraction of the time the stovetop would take. For this recipe, seek out whole wheat berries — not hulled or pearled — because they stand up to the long cook time, developing a pleasant chewiness while maintaining their shape. You can substitute whole farro or spelt, but make sure the farro is not pearled. The key to this soup’s flavor is the Parmesan rind, which infuses the soup with an earthy saltiness. Finally, don’t forget the finishing touches of lemon and parsley: They add brightness and bring other deeper flavors into sharper focus. You can also make this recipe in a slow cooker. Find that recipe here.

2h6 to 8 servings
Ponzu Tofu and Mushroom Rice Bowls
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Ponzu Tofu and Mushroom Rice Bowls

This quick, satisfying tofu and mushroom rice bowl uses citrusy ponzu sauce in two ways: first, to infuse the tofu as it cooks, then as a final bright drizzle over the rice. Japanese citrus (usually yuzu or sudachi) imparts tart, tangy flavor that complements and lightens soy sauce. (Some brands of ponzu contain bonito seasoning, which gives the sauce a slightly smoky flavor. Bonito flakes are made from dried and smoked skipjack tuna, and are commonly used to make dashi, a Japanese stock. If following a vegan diet, reach for a fish-free version of ponzu.) Tofu and mushrooms simmer in the zippy garlic and ginger-infused ponzu and absorb all of the aromas, with a final addition of snow peas for fresh crunch. Use any baby green or a mix; spinach, kale and mesclun are all great options.

30m4 servings
Grilled Broccoli With Soy Sauce, Maple Syrup and Balsamic Vinegar
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Grilled Broccoli With Soy Sauce, Maple Syrup and Balsamic Vinegar

This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. This is good one to have in your back pocket when you’re cooking burgers and dogs on the grill; it’s a no-recipe version of a dish that I first learned of from the Brooklyn restaurateur Joe Carroll. Toss broccoli florets in equal parts soy sauce and balsamic vinegar, a generous dash of maple syrup and a splash of neutral oil, then grill (or broil) until they’re soft and crunchy. Serve them under a scattering of red-pepper flakes and sesame seeds, or use furikake, a Japanese seasoning blend that contains, in addition to sesame, chopped seaweed, sugar, salt and, occasionally, monosodium glutamate. Never mind hot dogs or anything else, actually. I could go for that broccoli on white rice and call it dinner, full stop. Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.

Pressure Cooker Classic Beef Chili
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Pressure Cooker Classic Beef Chili

Chili in the electric pressure cooker is super fast and extremely convenient. This version is on the gently spiced side, so if you're looking for more heat, feel free to increase the chili powder or add a big pinch of cayenne – or throw a couple of extra jalapeños into the pot. Keep in mind that the leaner the beef, the less flavorful the chili. Eighty percent is a good bet here. You can also substitute ground pork or dark meat turkey. Leftover chili freezes like a dream.

1h4 to 6 servings
Chicken With Caramelized Onions and Croutons
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Chicken With Caramelized Onions and Croutons

This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. This idea came to me from the great New York Times food reporter Julia Moskin. Scatter a bunch of sliced onions and shallots across the oiled bottom of a large pan, then put a bunch of chicken thighs on top, skin-side up. Season the thighs with salt and pepper, then slide the pan into a 425-degree oven to roast until the chicken is crisp on top and cooked through, about 35 minutes. Shake the pan every so often, and add wine or stock if the onions are browning too fast. Meanwhile, make some croutons from good, chewy olive-oil-tossed bread, toasting them until golden in a pan or in the oven alongside the chicken. They can be cut or torn up — no matter. Put the croutons on a warm platter, dump the contents of the roasting pan over the top and arrange the chicken on top of that, mixed with bitter greens. Boy howdy. Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.

Pressure Cooker Sweet Potato-Coconut Curry Soup
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Pressure Cooker Sweet Potato-Coconut Curry Soup

This creamy soup makes the most of a few supermarket staples: red curry paste, coconut milk and peanut butter. Since curry pastes vary in heat and salt, be sure to taste this soup at the end and adjust the flavor as you like. The rich soup is quite thick, so if you prefer a looser soup, stir in a little extra water until it reaches your ideal consistency. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping, but roasted salted peanuts also work beautifully. Find the slow-cooker version of this recipe here.

1h 15m6 servings
Italian Subs With Sausage and Peppers
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Italian Subs With Sausage and Peppers

This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. For these subs, you'll start with the onions, slicing two big sweet ones and setting them in a hot pan with a couple of gurgles of olive oil. Season with salt, black pepper and a shake of red-pepper flakes, then cook over medium heat, stirring and tossing occasionally so that they go golden and soft. This’ll take a while. Add a couple of sliced bell peppers to the pan, and continue cooking, still stirring and tossing, until they begin to wilt. Set the vegetables aside. About halfway through, set some sweet Italian sausages in another hot, oil-slicked pan, and cook them through until crisp and brown on the exterior, turning often. Split your sub rolls (I like the sesame-seeded variety here) and scrape out a little of the interior from each. Load one side of each roll with some of the onions and peppers, the other with a sausage. Top with mozzarella, put the open sandwiches on a sheet pan and slide them all into a hot oven for five minutes or so, until the cheese is melted and the bread is lightly toasted. Fold together and serve. Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.

Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale
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Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale

This creamy Thai-inspired soup is all about balance: When the contrasting flavors are in harmony, it is outrageously delicious. (It is also vegan if there’s no fish or shrimp in your curry paste.) Supermarket curry pastes are a great shortcut to flavor for weeknights, but salt and spice levels can vary greatly among brands. So taste at the end, and adjust: You may need to add curry paste, sugar or lime juice to your liking. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping — snap them up if you happen to see them. Otherwise, roasted salted peanuts will work beautifully.

8h 20m6 servings
Mississippi Roast
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Mississippi Roast

An Internet darling of a pot roast recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of pepperoncini. And you can certainly cook it that way. The raves are justified. But replacing the packaged mixes is no real chore, and it results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. Cooking time will vary depending on the size of your roast and the effectiveness of your slow cooker. But six to eight hours generally does the trick. (If you're in the market for a slow-cooker, our colleagues at The Wirecutter have spent a great deal of time testing them. Check out their guide to the best on the market.)

8h6 to 8 servings
Rotisserie Chicken Salad With Greens and Herbs
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Rotisserie Chicken Salad With Greens and Herbs

This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. Pick up a heat-lamp roast chicken at the market on the way home — it’s O.K.! — and tear it apart to feed four, or half of it for two, shredding the meat with your fingers. Mix the chicken with a few handfuls of baby arugula, a large handful of sliced scallions and a lot of chopped cilantro. Cut an avocado or two into the mix if you have them on hand. Then make a dressing out of lime juice — one juicy squeezed lime will do — a pressed garlic clove and a few glugs of olive oil, seasoned with salt and pepper. Drizzle that over the top and serve. Dinner in 15 minutes, tops. Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.

Grilled Cheese With Jalapeño, Tomato and Fried Egg
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Grilled Cheese With Jalapeño, Tomato and Fried Egg

This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. Sometimes I get it into my head to make a fancy grilled cheese sandwich. I don’t have a recipe because you don’t really need a recipe to make grilled cheese sandwiches. You just need desire, and a triangle in your head: salt; crunch; melting ooze. So I’ll slice some mild Cheddar. Get some decent bread, a sliced jalapeño, the tail end of a beefsteak tomato. Then, sizzle-sizzle-flip-flip in some unsalted butter, and top with a sunny-side-up egg. It’s the simplest kind of cooking, and on a weeknight that’s exactly what most of us need. Make grilled cheese! Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.

Spicy Tomato Pasta With Arugula
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Spicy Tomato Pasta With Arugula

A back-pocket recipe for tired weeknights when you don’t want to cut an onion or mince garlic, this one-pot pasta is coated in a flavorful sauce thanks to a simple base of olive oil, tomato paste, fiery Calabrian chile paste and pasta water. Crushed Calabrian chiles blended with oil, salt and sometimes vinegar comprise this Italian chile paste that offers both heat and flavor, though a chile-garlic paste or hot pickled chiles can be used if you have trouble finding it. (Err on the side of caution with the chile, as you can always top your bowl with more.) Serve the arugula two ways: Add a tangle of it to the bottom of each serving bowl and toss it with the hot pasta to soften and cut the rawness, or pile it on top, drizzle with your nice olive oil and some grated cheese for a salad and pasta combination.

20m4 servings
Ham and Radicchio Toast
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Ham and Radicchio Toast

This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. Take a quick trip to the supermarket on the way home: bread and a small head of radicchio, as well as a half-pound of thin-sliced ham at the deli counter and some good mustard. When you’re ready to eat, cut the ham and radicchio into ribbons, then sauté the radicchio in a medium-hot sauté pan with a few glugs of olive oil and some chopped garlic until softened. Take the pan off the stove, add the ham and toss to combine. Meanwhile, slice the bread — you want two slices per person — and toast it if you like. Either way, slash some mustard onto the slices. Pile the warm radicchio and ham on top and consume with good wine. Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.

Slow Cooker Pasta e Fagioli
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Slow Cooker Pasta e Fagioli

This simple stew of long-simmered beans and tiny pasta is one of the world’s great comfort foods. Like many cucina povera classics, it is both affordable and adaptable, designed to use what you have. White beans, such as cannellini, are typically used, but just about any medium-size dried bean, like borlotti (cranberry) beans or even pinto beans will do. Beans have a wide variation in cook times, so start checking at 6 hours if you can, and know that some batches can take up to 10 hours. Fresh or frozen green beans popped in at the end of the cooking time add a welcome texture and sweetness, but feel free to omit them or to use whatever you have: shredded cabbage, broccoli rabe or fresh or frozen spinach would all work beautifully. This recipe feeds a crowd, and if you plan to have leftovers, cook the pasta separately and stir it into each serving, otherwise the pasta will soak up all the broth as it sits and become too soft.

7h 30m6 to 8 servings
Salmon With BBQ Sauce and Hot Peppers
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Salmon With BBQ Sauce and Hot Peppers

This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. There are generally a few kinds of barbecue sauce in my refrigerator, leftovers from various experiments. That may be true for you as well? I bet there’s a half-bottle of store-bought sauce, anyway, or a dusty unopened one in the pantry. Check: There probably is. Let’s make dinner with it, and some salmon fillets. Put the barbecue sauce in a small pot on the stove over medium heat, then turn the oven to 400. Roughly chop a few jarred pickled hot peppers into the sauce, and add a couple of pats of butter to silkify the situation. Warm that through while the oven heats, then salt and pepper the salmon fillets and roast them skin-side down, on a lightly oiled sheet pan, for 10 or 12 minutes, or until they are just barely cooked through. Spoon the pepper-studded barbecue sauce over the top, and go to! Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.

Air-Fryer Salmon
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Air-Fryer Salmon

Salmon cooks perfectly in the air fryer because the device’s circulating high heat keeps the fish moist and crisps skin-on fillets. Here, tomatoes and lemon slices provide a bright boost to the dish, but feel free to forgo or vary the recipe with seasonings like brown sugar and mustard or simply try out other salmon recipes. Keys to This Recipe How Long It Takes to Cook Salmon in the Air Fryer: The cook time depends on the thickness and temperature of the fillets. To test for doneness, insert a metal cake tester or thin paring knife into the middle of a fillet to see if the fish is warmed all the way through. If the metal feels cold, continue to cook for an additional minute or two. Generally, 6-ounce fillets take about 10 minutes. To cook frozen salmon, place unthawed fillets in the machine and add an extra 5 to 7 minutes. How to Double the Recipe: Use a larger air fryer and double the quantities below, but keep the cooking time the same. How to Use Leftover Salmon: Leftover salmon can be refrigerated for up to 2 days and would work well as a substitute for tuna in Eric Kim’s tuna rice recipe if you happen to have rice on hand. Or, toss flaked salmon into a salad for a hearty complete meal. How to Clean an Air Fryer After Cooking Salmon: To get rid of any lingering fishy smells, be sure to clean your air fryer right away, following these tips from Wirecutter.

15m2 servings
Radicchio Caesar Salad
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Radicchio Caesar Salad

This fragrant take on Caesar salad uses up an entire tin of anchovies and replaces the sweet romaine with gloriously bitter radicchio. For the dressing: Though you could use a raw egg yolk and slowly stream in oil while whisking constantly, relying on the already emulsifying qualities of store-bought mayonnaise gets you to creamy heights with less fuss. This salad does not keep well, so serve it immediately, while the radicchio is still plump and crunchy. There’s no added salt in this recipe, as the many anchovies season both the bread crumbs and the dressing. But should your radicchio be especially bitter — pleasant though that flavor can be — feel free to add a pinch of salt to help tame the bitterness.

15m2 servings
Asparagus Ricotta Pasta With Almonds
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Asparagus Ricotta Pasta With Almonds

In this comforting pasta, fragrant herbs, spinach and crisp-tender asparagus offer the lightness of spring balanced by rich, garlicky, scallion-infused ricotta. For the creamiest sauce, look for ricotta without added stabilizers or gums, or try making it yourself. An almond crumble brightened with lemon zest adds a nutty crunch and makes each bite texturally diverse. Spiral-shaped pastas have long nooks and crannies for the thickened sauce to cling to, but other short shapes of pasta like penne work well here, too.

40m4 servings
Sea Scallops With Brown Butter, Capers and Lemon
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Sea Scallops With Brown Butter, Capers and Lemon

This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.

15m4 appetizer servings
Shrimp Salad 
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Shrimp Salad 

Using plenty of lemon —  both the zest and juice — is the secret to this tangy, creamy shrimp salad. If you’re using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you’re starting with precooked shrimp, you can skip the first step entirely. The salad can be made and refrigerated for up to 6 hours before serving.

15m2 to 4 servings
Creamy Chickpea Pasta With Spinach and Rosemary
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Creamy Chickpea Pasta With Spinach and Rosemary

Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They’re cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.

30m4 servings
Sausage Ragù
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Sausage Ragù

Meat sauce is one of the recipes many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends. Made that way, your sauce may be thin-tasting, sour, sweet, or — worst of all — dry and chewy. Meat sauce with deep flavor and succulent texture isn’t harder to make; it just needs more time and a low flame. This recipe from the New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, shows how it’s done. Caramelization is involved; dried pasta and canned tomatoes are best practice; and pork, not beef, is the meat of choice.  If your sausage meat seems timidly flavored, feel free to add chopped garlic, chile flakes, fennel seed and/or dried herbs like oregano and sage to the meat as it browns.

2hAbout 3 cups