Stovetop
661 recipes found
Alegrías (No-Bake Amaranth Bars)
Alegrías, which means "joys" in Spanish, are a delightful Mexican treat with a rich history rooted in Mesoamerica. These sweet, crunchy, no-bake snack bars get their name from the way amaranth seeds "jump for joy" as they pop in a hot pan, and also from the traditional harvesting method of jumping and dancing on plants to release seeds. Originating in the barrios of Xochimilco, a Mexico City borough famous for its ancient floating gardens, alegrías showcase the versatility of amaranth, a drought-resistant plant cultivated for thousands of years. In this recipe, honey, dried cherries and cinnamon combine with anise seeds to give a distinctive licorice flavor that adds depth to the sweetness. Pop your own amaranth if you don’t mind a few kernels jumping for joy out of your pan, or use store-bought puffed amaranth for a quick and easy lunchbox or deskside treat.
Kalakand
This no-bake dessert, or mithai, is commonly found in sweet shops across South Asia. Kalakand is typically made by cooking milk and sugar until the milk almost solidifies — a process that takes many hours. This version uses a shortcut: condensed milk and grated paneer. The use of these two ingredients cuts cooking time down to about 10 minutes. Top with any mix of nuts to balance the sweetness and add texture. The result is a milky, decadent, soft and chewy dessert that is fantastically and complexly sweet. Kalakand does need a minimum of 2 hours in the fridge to set, which requires some planning ahead. It keeps in the fridge for up to a week in the rare case of leftovers. If soft, crumbly paneer is not available, opt for ricotta.
Ice Cream Peda
Peda, a fudgy, milky South Asian sweet, is a staple of mithai shop cases. In this recipe, the founder of Malai Ice Cream, Pooja Bavishi, smartly uses melted ice cream as a base, incorporating milk powder, cardamom and salt for a snackable treat that’s toasty and nutty in flavor and aromatic with spices. The melted ice cream gives the peda its rich texture and subtle, sweet undertow and makes the dough easy to handle and shape. If the dough starts to dry out as you are shaping the balls, just knead it again until smooth.
Badam Burfi Bark
This modern take on badam burfi, from the latest cookbook, “Desi Bakes” (Hardie Grant, 2024), by the food writer Hetal Vasavada, layers the classic South Asian almond confection over tart, Barbie-pink, ruby chocolate in bark form. The chocolate is not only a photogenic topping; it — along with freeze-dried strawberries — also tempers the sweetness of the burfi and compliments the cardamom. This recipe sidesteps the hardest parts of making burfi — it gets pressed into a pan, meaning no need to do any individual shaping — while still producing a beautiful, portable treat. A little salt brings out the best from this nutty, fruity, floral confection.
Creamy Tortellini Soup
Store-bought, cheese-filled tortellini are immersed in an extra creamy tomato broth alongside Italian sausage and Tuscan (lacinato) kale, creating a hearty and comforting soup that comes together in 30 minutes. Paprika and dried fennel seeds give the soup an unexpected flavor profile that enhances the sweet creamy tomato broth. Kale is added in the last few minutes of cooking, ensuring it keeps enough of its bite. Lemon juice finishes off the soup, bringing a hint of brightness at the very end. Endless subs and additions are welcome for this recipe, with kale easily replaced with spinach, Swiss chard or cabbage. The sausage can be left out for a vegetarian option and the heavy cream can be subbed with whole milk or non-dairy cream for a lighter broth. And of course, the tortellini can be replaced with ravioli, which are basically the same thing, but shaped differently.
Prasad
Popular during Diwali, prasad or parsad embodies the evolution of religious food in Indo-Caribbean communities. Sweetened clumps of farina with the texture of very moist pound cake are garnished with a combination of coconut, raisins, fruits and nuts. Served in small paper bags that turn translucent with ghee, prasad is punctuated with the crunch of almonds, cashews and roasted chickpeas. The addition of mixed essence, a flavoring in Caribbean desserts that is available at Caribbean markets or online, and evaporated milk makes this an Indo-Caribbean version of the confection.
Chicken Meatball Soup With Orzo and Dill
This comforting chicken soup with orzo, cabbage and dill boasts tender chicken meatballs instead of the traditional shredded chicken. The soothing broth gets an extra flavor boost from kombu, which infuses the soup with a deeper layer of salty, briny notes. Seasoned with Parmesan and dill, bound with crushed saltines (which can be replaced with plain bread crumbs), and inspired by matzo balls, these juicy ground chicken meatballs come together quickly while the veggies cook. The meatballs can be made a few hours ahead and kept refrigerated. As they poach in the broth, they impart even more chicken flavor to the soup.
Pumpkin-Peanut Rice Balls With Maafé
These pumpkin-orange rice balls, studded with crunchy peanuts, come from “Simply West African” (Clarkson Potter, 2023) by the chef Pierre Thiam and the writer Lisa Katayama. Canned pumpkin works just fine here, but there’s nothing like the jack-o’-lantern aroma of fresh steamed squash (see Tip). The action of mashing and stirring a fresh pot of rice until the loose grains hold one shape feels almost as if you’re kneading bread, though, Mr. Thiam says, a more accurate parallel would be the act of making fufu, the pounded meal that’s central to West African cuisine. Make the rice balls whatever size you like; they make excellent finger food, especially dipped in maafé, the velvety, rich Senegalese peanut stew (often called groundnut stew) that tastes like savoriness incarnate.
Scallion-Oil Fish
For the most flavorful fish, gently poach the fillets in scallion oil, which is called pa gireum in Korean and is the star of this easy, foolproof preparation. Simmering scallions in olive oil over gentle heat removes moisture from the alliums, crisping them and concentrating their savoriness. In turn, the oil will be tinted green and perfumed with an umami-saturated scallion aroma like nothing else. Be sure to dip crusty bread into that glorious scallion oil to enjoy with the tender fish. This dish is great with rice, too.
Butter Paneer
Paneer cubes are cooked in three types of fat here: ghee, butter and cashew butter for a luxurious vegetarian main. Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes, but this version skips the hassle and achieves the same creamy, nutty richness. Red chile and fresh Thai green chiles layer in a touch of heat. Substitute firm tofu for paneer to make the dish vegan, and spoon the leftovers over noodles for another meal.
Friday Couscous
In Morocco, couscous is traditionally served on Fridays, a holy day in Islam for prayer, community gatherings and family meals. Known as Friday couscous, this custom is deeply rooted in the country's cultural and religious traditions. Couscous refers to the entire dish — the couscous granules called smida which translates to semolina, and the flavorful stew of vegetables and meat called marka. Traditionally, the couscous granules are steamed until light and fluffy in a couscoussière, while the marka is made with a variety of vegetables, meat and aromatic spices. For this quicker, vegetable-only version, the couscous is cooked according to package instructions for convenience. Ideal for busy weeknights or meal prep, by the time the vegetables are fully cooked, the broth, which is poured over the couscous to moisten it, becomes richly infused with the spices and deep, savory flavors of the vegetables. Any remaining broth is often served on the side to be enjoyed on its own or added to the dish.
Bún Chả
Tender and flavorful pork patties packed with lemongrass, garlic, and oyster and fish sauces are the centerpiece of bún chả, a traditional Vietnamese street food. The flattened meatballs are served in a warm citrusy broth with pickled vegetables, while cooked rice noodles and herbs are added to the bowl throughout the meal. (A photo of President Barack Obama and Anthony Bourdain eating bún chả in Hanoi in 2016 further popularized the dish in the west.) Here, the patties are caramelized in a grill pan or skillet. Using ground pork with a high fat content (at least 20-percent) is optimal.
Pasta With Spinach, Feta and Yogurt
In this speedy, verdant dish, pasta is coated with a tangy feta-yogurt sauce that’s garlicky, creamy and bracing from a dash of red-pepper flakes and some grated lemon zest. Frozen spinach adds just enough in the way of vegetables to make this qualify as a one-pot meal, and it truly needs nothing more to make for a satisfying and very easy dinner.
Butternut, Tamarind and Coconut Stew
As the seasons shift, each brings its own type of comfort food, and this hearty dish adapted from “Ottolenghi Comfort” (Ten Speed Press, 2024) is a perfect fit for autumn. The butternut squash lends a gentle sweetness, which is beautifully contrasted by the sharpness of tamarind and the creamy richness of coconut, creating a warm and comforting stew. The recipe calls for Thai or Vietnamese tamarind concentrate for its tangy-sweet flavor. While tamarind purée or paste can be used as substitutes (see Tip), you’ll want to avoid any tamarind concentrates that use both the pulp and seeds, which produce a much darker, more sour, molasses-like product. If you don’t have a sauté pan handy, a pot or casserole dish works just as well for this recipe. Serve with naan, flatbread or a side of simple steamed basmati rice for a truly satisfying meal. Like most stews, the flavors deepen with time, making it ideal for leftovers.
One-Pot Spiced Turkey and Rice
Inspired by the flavors of keema — the Indian dish of spiced, ground meat — this pantry-friendly meal includes rice cooked in the same pot for a one-pan dinner of the most fragrant variety. Feel free to substitute other ground meats for the turkey: Chicken, lamb, beef or pork will all work well, adding their brawny character to the mix.
Mushroom Poblano Tacos
Tacos are always a good idea on a weeknight. They come together quickly and are a great way to clean out your refrigerator of leftover salsas or cheese nubs and can be an excellent way to incorporate vegetables. Here, mushrooms, poblanos and cherry tomatoes are cooked down into a juicy filling seasoned with onions, garlic and the Puerto Rican spice blend sazón. It's easy enough to make your own sazón spice blend, but you can also find many store-bought options containing some combination of cumin, garlic, turmeric, coriander, pepper and annatto or achiote. If using a blend with salt, reduce the amount of salt listed in the recipe. If using store-bought tortillas, look for those with as few ingredients as possible, as they tend to have the best flavor. These tacos are served in the pan, tableside, with whatever toppings you have on hand for a quick, casual weeknight meal that's sure to inspire many variations. Serve any leftovers scrambled with eggs for a delicious breakfast the next day.
Charred Cabbage With Miso Browned Butter
There’s no excuse for not having cabbage in the fridge at all times. It’s affordable, it keeps forever, and keeping it stocked means you can have a perfect dinner side in just 30 minutes. You’ll want to sear the cabbage hard on the stovetop until its outer leaves have frizzled and developed a crispy texture and smoky flavor, while the leaves inside steam and tenderize. (Yes, you could also do this on the grill!) When the cabbage is out of the pan (or if you want to multitask with a second pan), the brown butter miso sauce comes together in minutes. Slather it over the cabbage so that it can sneak into every layer.
Golden Potato and Greens Soup
This very creamy take on potato-leek soup didn’t set out to be vegan, it just happened along the way. The secret to its luxurious texture is not dairy but rather mashing the potatoes in the soup pot as they soften, which releases their thickening starches, no blender necessary. (That said, you can certainly add cream if desired.) Hearty greens like Swiss chard or kale make the soup more filling, and ground turmeric imparts a wonderful golden color. If you want to freeze some soup, simply leave out the greens and add them when it’s time to reheat.
Beef Tagine With Green Beans and Olives
This hearty tagine is a staple family meal in many Moroccan homes, cooked in the traditional m’qualli style with garlic, ground ginger and ground turmeric. The comforting, earthy flavors of the meat, spices and green beans create a satisfying dinner perfect for sharing or meal prepping. The cozy, fragrant stew is packed with pops of flavor from tangy preserved lemon and briny olives. The green beans are added towards the end when the meat is almost cooked. For a variation, consider substituting or adding peas and/or chopped carrots (see Tip).
Sour Cream Pancakes With Cardamom Apples
Sweetened and sauced by buttery, sautéed cardamom apples and a two-ingredient maple-sour cream blend, these pancakes are a delicious way to ring in autumn. The pancakes are even special on their own, moist and light thanks to the addition of sour cream. Mixing the flour and the sour cream together before gently folding in the eggs makes for a fluffier pancake. The floral sweetness of the caramelized cardamom apples is a perfect contrast to the tang of the maple sour cream. This recipe can be easily doubled to feed a crowd or scaled down to feed just two.
Caramelized Tomato and Shallot Soup
Fresh tomato soup is a treat best enjoyed with juicy, end-of-season tomatoes, but this versatile recipe is delicious all year long. Both the shallots and tomatoes are caramelized along with tomato paste, which gives the soup deeper flavor. Take your time and let the tomatoes reduce, because the more they caramelize, the more delicious the soup will be. While this recipe does take a little bit of time, it’s mostly hands-off simmering. Make it when the weather turns cool and a big pot of soup simmering on the stove sounds just right.
Smoky Spiced Eggplant Dip
Any Romanian gathering or celebration will inevitably contain an eggplant dish, the most common ones being salată de vinete (eggplant salad — a charred eggplant dip that’s similar to baba ghanouj but uses mayonnaise instead of tahini) and zacuscă (a charred eggplant and pepper dip, similar to ajvar). This family recipe, adapted from “Pass the Plate” by Carolina Gelen (Clarkson Potter, 2024), falls somewhere between the two: The charred eggplant is sweetened with shallots, brightened with tomatoes and spiced with paprika and cumin (sometimes caraway). It’s not as heavy as the mayonnaise-laced dip and not as labor-intensive as zacuscă, making it a faster, lighter alternative to whip up on any occasion. Get ready for one of the most inviting smells you will experience in the kitchen.
Pumpkin Dumplings With Brown Butter and Parmesan
For the cozy fall days when a half-empty can of pumpkin purée is a common occurrence in the kitchen, it’s worth noting that you’re always a few steps away from enjoying homemade dumplings for dinner. Reminiscent of spaetzle, gnudi or galuska, this bright orange, freeform dumpling uses canned pumpkin purée for its foundation. Nutmeg adds an inviting warmth and savory Parmesan complements the sweetness of the pumpkin. There’s no kneading or resting involved in making this rustic dumpling. To shape the dumplings, simply scrape bits of batter directly in the salted water using a soup spoon. Tossed in thyme-infused brown butter, the dish promises simplicity with an elevated feel. Offset its richness with a salad with bite, like this bitter greens salad with lemon-mustard dressing, or this radish salad with Meyer lemon.
Lecsó (Paprika-Packed Pepper Stew)
This traditional Hungarian pepper stew recipe delivers a flavor-packed one-pot meal that’s perfect for any busy weeknight. Every family has their own version, but at its root, lecsó is a paprika-spiced stew with melting onions, peppers and tomatoes. The vegetables are simmered together until saucy, jammy and glossy; the sweetness of the onions and peppers is offset by tomatoes, making this an irresistibly balanced dish that is light but satisfying. Hungarian peppers would be ideal. Typically enjoyed at their yellow stage, they are sweet and savory with a mild heat level. Red bell peppers are more modest, with their predominantly sweet flavor, but make a delicious option for this recipe. The dish, adapted from “Pass the Plate” by Carolina Gelen (Clarkson Potter, 2024), is vegan as written, but you can use this foundational recipe to make it your own. Some people serve it with fried or scrambled eggs, some with sausage or other meats, some use animal fat to cook the vegetables. Each version will bring comfort and flavor to your table.