Stovetop
653 recipes found
Seared Tofu With Kimchi
A simple, meatless weeknight recipe, this tofu and kimchi braise has deep flavors but comes together in just 30 minutes. The two main ingredients are tofu and kimchi. Equally delicious warm or at room temperature, this tofu braise makes a fun addition to meal prep. Serve it with rice, to soak up the delicious kimchi sauce, or tuck the tofu and kimchi into a sandwich. Store-bought kimchi vary in flavor and salt level and the more fermented kimchi will be softer, juicer, and a bit more sour. The recipe can take all levels of fermentation, but adjust seasoning as you see fit, sweetening with sugar or salting with extra soy sauce.
Xawaash Braised Lamb Shanks
Deeply flavorful, fork-tender braised lamb shanks don’t require much more than time. This recipe simmers the meat for three hours in a simple broth that’s flavored with garlic, cilantro and xawaash spice. It cooks down into a thick, glossy gravy to coat the succulent meat. This recipe reimages the common way this dish is cooked while maintaining the traditional Somali flavor profile that makes it a familiar classic. Serve over plain white rice or with roasted potatoes and a salad.
Salsa di Noci (Walnut Sauce Pasta)
Simple yet luxurious, this creamy Ligurian sauce makes good use of walnuts, which are grown throughout the Italian countryside. A variant of pesto, it requires few ingredients — walnuts, milk, bread, garlic, cheese and oil — and can be prepared while the pasta cooks. Many methods call for blanching walnuts, some roast the nuts and others don’t call for either (there are also versions that add pine nuts). Here, a quick blanch softens the nuts and gets rid of any bitterness, resulting in a more buttery and creamier sauce. Traditionally paired with “pansotti” (a greens and herb-filled ravioli ), the nutty sauce works well with trofie and all sorts of pasta shapes. Fresh woodsy marjoram is a classic finishing herb for this sauce, but its slightly piney bitterness can be strong; you could try chopped parsley for a lighter alternative.
Honey-Habanero Pork Chops With Carrots
In this sweet-and-spicy skillet dinner, lean boneless pork chops and carrots are glossed in a simple yet impactful trio of honey, habanero chiles and lime. The combination of ingredients is classic throughout the Yucatán, like in cochinita pibil, for a reason. Habanero chiles and honey are hot and sweet, sure, but they’re also upbeat, floral and fruity. Charring the chiles alongside the pork adds a hint of smokiness, while lime zest and juice add even more high notes. Eat on top of grits or mashed potatoes.
Sausage and Peppers One-Pot Pasta
This one-pot pasta is inspired by New England-style sausage with peppers and onions, the kind sold outside Fenway Park: The soft, slightly charred vegetables sit in a tangle on a juicy grilled Italian sausage, served on a roll. Here, the onions and peppers get a quick, hot sauté to brown them. Use loose, raw Italian sausage (either sweet or hot), or use raw sausage in casings and squeeze the meat out of the casings and into the pot. The pickled peppers added at the end give a nice pop of tangy heat, but if you don’t have them in your pantry, just squeeze in the juice of half a lemon instead.
Corn and Cod Green Curry
In this light, Thai-inspired curry, a trio of sweet ingredients — corn, coconut milk and fish — pair with the fruity and fragrant aromatics of green curry paste, which includes green chiles, lemongrass and galangal. Finishing with lime, basil and thinly sliced bok choy further brightens each bite. (The bok choy is cooked only a bit so that its crunchy stems and silky greens provide contrasting textures.) Instead of fresh corn, you can substitute 5 cups of frozen and unthawed corn kernels. Serve the curry on its own or with rice or rice noodles.
Marsala Chicken Meatballs
Chicken Marsala is an Italian American classic consisting of seared pounded chicken that’s smothered in a sweet-savory Marsala wine mushroom sauce. For more spoon-ability, this crowd-pleasing dinner replaces the thin cutlets with tender chicken meatballs, simmered in a similarly indulgent Marsala sauce. Ground chicken is very lean, so to ensure a perfectly moist bite, Marsala-soaked bread crumbs and extra-virgin olive oil are added to the meatball mixture. For a flavor-packed fond, take the time to brown the onions and mushrooms; the time spent will pay off. This recipe is dairy-free as written, but if you’d like to finish the dish with a few knobs of butter or a splash of heavy cream, the sauce will certainly accommodate the additional richness.
Malaay Qumbe (Coconut Fish Curry)
Variations of coconut fish curry abound up and down the Swahili Coast, so much so that the dish is often broadly referred to as East African fish curry. Although Somalia has the longest coastline in mainland Africa, seafood is not a prominent part of mainstream Somali cuisine. But you’ll find malaay qumbe in coastal Somali towns. This version of coconut fish curry leans heavily on xawaash, a spice blend that is at the heart of Somali cuisine. The mild heat from the xawaash’s black pepper balances beautifully with the sweet, cooling coconut milk and the acidity from the tomatoes. Serve over plain white rice, or soak up the creamy coconut gravy with a flatbread like muufo. Malaay qumbe would also work well on top of soor for a hearty meal of creamy spiced coconut fish and grits.
Skillet-Braised Chicken With Greens and Olives
Braising chicken and greens together in a skillet does wonderful things to both bird and vegetables. As the chicken cooks, the skin browns, crisps and renders savory fat, which suffuses the greens with flavor. The greens, in turn, make a soft, moist bed on which to cook the chicken, keeping the meat supremely tender. In the end, the silky greens make a rich, mineral contrast to the juicy meat, while lemon juice and olives add brightness and acidity to the mix, giving it a needed jolt. Serve this with crusty bread or mashed potatoes to catch all the juices.
Creamy Sun-Dried Tomato Pasta
With a focus on fast flavor, this pantry pasta recipe transforms a whole jar of sun-dried tomatoes into the perfect easy pasta sauce. To make the most of the sun-dried tomatoes, the majority of the tomato oil from the jar is used to sizzle the shallots until sweet and translucent. The lively sun-dried tomato tartness is balanced by the addition of heavy cream, savory Parmesan and perfectly mild spice. Al dente cooked linguine is tossed in the vibrant orange sauce, which is strongly reminiscent of a brighter, more complex vodka sauce. A big splash of starchy pasta water ties everything together for a glossy weeknight pasta.
Cod, Celery and Potato Stew With Coconut and Herbs
Celery is one of those vegetables that has a lot of unrealized potential. It is usually served raw to accentuate its crunch, or used as a flavor base in stocks then plucked out and discarded. But braising celery, as this recipe does, awakens another texture, creating a silkiness that is often overlooked but deserves to be prized. Celery’s fibers — which go from stringy to silky when simmered — are also great for absorbing flavor. Here, the celery slowly tenderizes in the flavorful broth, absorbs the briny richness of clam juice and coconut milk and turns positively lush. Since the celery is the star of the show, you can swap out the cod for shrimp or tofu.
Mayo Corn Fried Rice
This fried rice tastes and smells like movie-theater popcorn and is a celebration of summer corn. Fried rice without oil is not only possible, it’s delicious. In this recipe, a smidge of mayonnaise stirred into cold, day-old white rice results in separate grains. When fried, this lubricated rice toasts and browns beautifully with zero oil splatter and not using oil lets the corn shine. What you’re left with is pure-tasting fried rice, where the rice and vegetables are the stars, not the cooking fat. This smart trick comes from the chef Brendan Liew, as documented in his cookbooks “Konbini” and “Tokyo Up Late” (Smith Street Books, 2024 and 2022).
Sweet Corn Tamales
Tamales are a traditional Mesoamerican food enjoyed for millennia across the Americas and the Caribbean. The practice of wrapping food in leaves for cooking is found worldwide for good reason: It’s both convenient and delicious. While tamales have a reputation for being labor-intensive, these four-ingredient sweet corn tamales simplify the process, employing every part of the ear — husk, kernel, cob and silk — and don't require a separate filling. Instead, the flavor of sweet corn stands on its own, making these tamales achievable on a lazy weekend morning. Inspired by Michoacan's uchepo, which can have as few as two ingredients, not including salt (sweet corn and baking powder), these tamales are versatile. Serve them with savory toppings like Mexican crema, salsa macha and/or roasted peppers. Or, lean into their sweetness and top with Greek yogurt, berries and a drizzle of honey. If wrapping and steaming tamales feels daunting, try the oven method.
Miso Mushroom and Leek Pasta
Alchemy is at play here with the delightful union of miso and sherry vinegar, both working to amplify mushroom’s savory, umami notes, and create a rich, layered pasta in just over 30 minutes. Sautéed leeks and mushrooms form the core flavors of the pasta, but it is the addition of miso that completes the dish: Whisked with the starchy pasta water and grated Parmesan, it forms a quick sauce to coat the noodles. A farro, spelt or whole-wheat pasta would nicely complement the earthy flavors of this dish.
Pasta With Chicken and Asparagus Ragu
This weeknight pasta yields a hearty yet light chicken ragu that’s infused with fresh oregano and studded with a pound of sweet asparagus. The tomato-free white ragu teams up with quick-cooking ground chicken, which stays juicy thanks to a simmer in broth and cream, but feel free to use your favorite ground meat here. (Ground pork will also deliver a rich, comforting pasta sauce.) To keep the asparagus bright green and crisp-tender — a trick that can be employed for peas, spinach or other green vegetables — it’s briefly blanched in the boiling water with the pasta during the last few minutes of cooking.
Fettuccine With Creamy Black Garlic Sauce
This pasta features a back-pocket sauce that credits its complexity to black garlic, garlic aged under low heat and high humidity until it becomes dark and chewy, like dehydrated fruit with pungent savory notes and a molasses-like sweetness. You can buy black garlic online or at health or gourmet shops, and smash it into dressings, marinades or into this pasta sauce made with cream cheese. The hot noodles instantly melt the cheese into a velvety cream, so the dish requires no complicated technique or extra cooking, yet still manages to feel luxurious. Dress up the finished dish with sautéed mushrooms or shrimp, braised greens or even frozen peas.
Spicy Soy-Braised Short Ribs
These short ribs are the definition of high reward with minimal effort. The only thing required of you is time: time for the garlic cloves to break down into little pockets of creamy garlic; time for the aromatic cilantro and the chile sauce to permeate the soy broth; time for the ribs to simmer until they fall off the bone. Three hours is indeed a long time, but the time will pass. At the end of that, decide whether you want to eat these short ribs paired simply with white rice and fresh vegetables, or atop a warm tangle of ramen noodles. Of course you could always eat these straight out of the pot, too, paired with nothing but their own flavorful broth. Choose your own adventure.
Ginger-Scallion Tofu and Greens
A classic Chinese condiment, ginger-scallion oil is most commonly served with poached chicken but is incredibly versatile — and shines here, applied to cold silken tofu and blanched greens. Most Chinese families will have their own version of the aromatic oil, each with their own ideal ratio of ginger to scallions. There are no hard rules here, so feel free to adjust the amount of ginger and scallions to your preferences. Thinly slicing both will give you a robust sauce, but you may chop them until minced for a smoother sauce. This oil is a great one to make in bulk, as it keeps, refrigerated, up to one month, so you can add it to rice, roasted veggies, pan-fried tofu, cold noodles or eggs, invigorating your everyday cooking.
Broccoli Pasta With Salami Bread Crumbs
Turn those last slices of salami into a terrific crispy topping for this quick weeknight pasta meal. Simply chop and toast them up in olive oil with bread crumbs until golden and crunchy, for savory meaty bites that complement the veg-heavy pasta. Chopping the florets into smaller pieces helps them cook faster and also guarantees scoopable pasta with broccoli in each bite. Leftovers make a fantastic cold pasta salad the next day, and the bread crumb topping can be refrigerated and scattered on green salads in place of croutons.
Pickled Garlic
Soften the sharp edge of raw garlic cloves by pickling them in a tangy and salty brine studded with a medley of flavorings. Refrigerated pickled garlic (see Tip) adds a pop of flavor to a variety dishes and spreads. Add pickled garlic to a charcuterie board or party board (it’s particularly good alongside tinned fish), or chopped into salads or salsas, or blended into dressings and sauces. Use any combination of added flavorings you like; consider mustard seeds, juniper berries, peppercorns or coriander seeds. While it’s tempting to use pre-peeled garlic, it’s best to set aside a little time and peel your own (pre-peeled garlic very quickly loses its potency, sharp scent and flavor). Gently whack each clove with the side of a knife and then peel, or use one of those handy silicone tube peelers.
Lemony Steamed Broccoli
It doesn’t get any easier than steamed broccoli; here it’s tossed with a hint of creamy sweetness from butter and a squeeze of lemon to add some fresh brightness. Quick and easy to prepare any night of the week, dress it up or down however you like: Serve it as a side to a protein, like chicken breasts or fish, or add it to a grain bowl, along with other vegetables.
Herby Farro Salad With Stone Fruit and Burrata
Grain salads always hold up well, so they’re perfect for picnics, potlucks and making ahead for lunch the next day. This one stars chewy farro, enhanced with red onion, arugula and slices of ripe stone fruit, whatever kind you have (red plums are especially pretty added to the mix). The tangy grains are then spooned around a ball of burrata, which adds a mild, creamy contrast. Serve this as a meatless main course or a hearty, colorful side dish.
Green Beans and Tomatoes
When two vegetables grow together, they more than likely pair well together, and that’s the case here, with green beans and tomatoes. Tomatoes get a small head start in the pan alongside garlic and onion, and a little tempering sweetness from brown sugar. Then, the green beans are added, to cook down even further. Feel free to use over-ripe tomatoes here. They cook down wonderfully in this easy side dish and are a simple way to add more vegetables to your table.
Bistec a la Yucateca Tacos (Yucatán Steak Tacos)
When Alex Henry reworked a classic dish from his childhood for his first restaurant, Sureste Mexican, a food hall in St. Louis, he also happened to engineer an exuberantly flavorful and smart steak taco for home cooks. Bistec a la Yucateca is a common main dish in the Yucátan peninsula often made with skirt or flank steak, but Mr. Henry uses its citrusy, earthy marinade on thinly sliced ribeye for tacos. The cut’s marbled fat keeps the meat juicy for take-out diners, and for home cooks, the method is a game-changer: The thin slices cook quickly, don’t require a thermometer to check doneness and soak up marinade all the way through. It’s also economical, stretching one ribeye to 12 tacos. Mr. Henry tops the tacos with lettuce, cilantro, avocado, lime and a smoky-fresh salsa. Whatever you top it with, you can’t go wrong.