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661 recipes found
Creamy One-Pot Orzo With Corn and Bacon
In “Eat Your Vegetables: Bold Recipes for the Single Cook,” Joe Yonan suggests grating corn to take the kernels off and extract the delicious milky pulp from the cob. This method maximizes the amount of pure corn flavor that you can add to any dish. Here, most of the corn is grated to create a super creamy, one-pot pasta that tastes sweet and summery. Calabrian chile paste, which is usually made of chiles from the Calabria region of Italy, oil and vinegar add heat, acidity and a bit of smokiness to this dish. If you can’t find it, swap in some homemade red chile sauce or harissa.
Fish in Tomato-Basil Broth
Steamed in a savory tomato broth, the fish in this easy recipe remains exceptionally moist. For the best results, use a white-fleshed fish, like cod, striped bass or halibut. Any extra broth is great to have on hand: Make this dinner, and you'll also get about a quart of chilled soup for lunch.
Taco Soup
This cozy soup has very little to do with traditional Mexican tacos, but is inspired by the ingredients and flavors in the hard-shell ground beef variety. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors.
Refried Beans
Refried beans, a staple of Mexican cuisine, is a flavorful side dish that’s surprisingly easy to make at home. (They’re not really fried twice — “refried beans” is derived from their Spanish name, frjoles refritos, which means “well-fried beans.”) Throughout Mexico, the beans are cooked in freshly rendered lard, which adds a deep, caramelized pork flavor. In this quick recipe, smoked bacon stands in for the lard while chipotle pepper in adobo adds heat, sweetness and a long-simmered flavor that makes canned beans taste homemade. For a meatless version, replace the bacon with half a bell or poblano pepper, and swap the vegetable oil with 3 tablespoons of olive oil. You can easily make a double batch and freeze the leftovers. Store in an airtight container in the freezer for up to 3 months.
Oatmeal
For a loving bowl of oatmeal you can pull off first thing in the morning, use a trick from Samantha Seneviratne: Cook the oatmeal in a skillet instead of a pot. The oatmeal will be creamier and more evenly cooked in under 10 minutes, ready to be topped to your heart’s desire. Plus, a skillet is easier to wash, making this recipe extra kind to your still-waking-up self.
Rosé Shrimp
This zippy, pink shrimp dish captures the crisp and flowery flavors of rosé wine in just 20 minutes. A dusting of herbes de Provence, bloomed in hot, shrimpy olive oil, amplifies the savoriness that crustaceans cooked in butter and wine tend to provide, like that of shrimp scampi. Piment d’Espelette — the fruity, moderately spiced pepper named after a commune in France and prevalent in Basque cooking — turbocharges the color and flavor of the shrimp. This chile can be swapped in a pinch (see Tip), but don’t skip the orange zest; it brings out the wine’s inherent fruitiness. Serve this dish as an appetizer with crusty bread, or as an entrée with pasta or white rice, whatever can sop up the rosy pan juices.
Goulash
Hungarian goulash, a stew of paprika-spiced braised meat and vegetables, likely arrived in the United States with a wave of immigrants in the late 1800s. The dish began a game of telephone, slowly evolving into something new entirely. While American-style goulash may not bear much resemblance to its Hungarian namesake, the hearty one-pot dish has endured as an easy and comforting family weeknight dinner. Made with ground beef, bell peppers, diced tomatoes and macaroni, it falls somewhere between a beef chili and a meaty pasta. A sprinkle of Cheddar, stirred in just before serving, thickens the sauce and adds richness. Serve the goulash on its own or with a green vegetable and cornbread on the side.
Lemon Pesto Pasta
While not as well known as pesto alla Genovese, lemon pesto is a delicious variation that adds a jolt of brightness. Used in Italy as both a pasta sauce or spread for crostini, its preparation is similar to classic pesto by combining basil with cheese, nuts and extra-virgin olive oil, but the addition of the lemon zest and juice gives it a unique flavor and color. This simple weeknight pasta sauce comes together quickly in the food processor and can be made ahead, as it keeps in the refrigerator for up to one week. You can also drizzle the pesto over a Caprese salad or grilled zucchini, or smear it over crusty, toasted bread as a topping, as they do in Italy.
Cold Sesame Noodles With Cucumber, Corn and Basil
For a summertime update on a beloved Chinese dish, cold sesame noodles are freshened up with crisp cucumbers, raw corn and aromatic basil. The minimalism of the three-ingredient sesame dressing belies its complex flavor. It brings together three flavor-dense condiments: chile crisp, sesame oil and sesame paste. Available from Asian grocery stores (or online), Chinese or Japanese sesame paste is similar to tahini. It is made from toasted sesame seeds, so the finish is darker, nuttier and stronger. If you can’t get a hold of sesame paste, substitute with smooth peanut butter or tahini. The noodle choice here is flexible to make space for those with dietary restrictions; use any type of thick rice or wheat noodle.
Kimchi Chicken Lettuce Wraps
For the fastest path to deliciousness, select ingredients that punch above their weight. This weeknight recipe leans on just five primary ingredients — ground chicken, lettuce and rice form the foundation; kimchi adds depth and hoisin lends sweetness — for a fresh spread that cooks in just 15 minutes. Bracing and assertive, kimchi doesn’t slip into this dish; it dominates. Though each jar of kimchi is unique, its salty, spicy and tangy notes reign. You’ll cook off a portion of the chopped fermented cabbage with the chicken, taming its taste and texture, then use the remainder as a garnish. To offset kimchi’s assertiveness, the chicken is glazed with hoisin sauce, which adds sweetness, color and glossiness. Set the chicken mixture, kimchi, lettuce and rice in separate bowls for tableside assembly — less work for the cook, more fun for the guests.
Pesto Pasta With Shrimp and Salmon
Anyone who makes pesto knows how quickly its vibrant color can smirch. But this Nickelodeon-green variation on the Genoan classic, from the chef Meliano Plasencia of Da Andrea in New York City, achieves a velvety sheen thanks to a couple of tricks: A high-powered blender aerates the mixture, leaving behind the smoothest emulsion. (A food processor won’t achieve the same results but they’ll still taste delicious.) Ice cubes prevent the basil from heating up and oxidizing. The pine nuts in Mr. Plasencia’s original recipe, which won second place in a pesto invitational back in 1985, have been nixed in recent years to accommodate diners with allergies. Without the nuts, this pesto tastes of pure basil. If skipping the seafood, you could up the pasta to one pound, or refrigerate any leftover pesto, an instant soup or sandwich flavor booster, in an airtight container for up to 3 days.
Rib-Eye Steak
For crusty, juicy and flavorful rib-eye steaks, pat them dry for better searing and season liberally with salt and pepper before cooking in a cast-iron skillet (which retains heat), then flip the steaks often for fast, evenly cooked steaks. Finally, baste them with butter and, if you like, aromatics like shallots or fresh herbs, to deepen their deliciousness. This method also works for sirloin or strip steaks of the same size. Serve with an arugula salad, green beans or twice-baked potatoes. (For grilling instructions, see Tip.)
White Chicken Chili
This easy chili comes together quickly, thanks to rotisserie chicken or leftover roast chicken and an ingredient list that leans heavily on pantry staples. Made with canned chiles and seeded jalapeños, this chili has a mild heat that can be intensified with the addition of ground cayenne, or by leaving the seeds in the jalapeños. While some white chili recipes call for cream cheese or sour cream to thicken the broth, this one achieves a similar texture by mashing some of the white beans. If you prefer a creamy chili, feel free to stir in a large spoonful of sour cream just before serving. Or, include sour cream with a host of toppings — including crushed tortilla chips, shredded cheese, diced avocado and pickled jalapeños — to make this chili a customizable family favorite.
Singapore Mei Fun (Curried Rice Noodles With Pork)
Singapore rice noodles are a classic stir-fried rice vermicelli dish, traditionally including some combination of veggies, shrimp, pork and scrambled egg, and seasoned with curry powder. Despite the name, the dish is thought to have originated in Hong Kong’s hawker food stalls, known for their quick and affordable meal options. The classic version contains Chinese roasted pork, also known as char siu, which you can find at many Chinese restaurants, but this dish is highly customizable. It also works well with all sorts of different vegetables (like scallions, Napa cabbage and snow peas). Be sure to rinse the noodles in cold water to halt the cooking and loosen the noodles, preventing clumping and ensuring a light, loose tangle of noodles on your plate.
Blackberry Slump
A berry slump is a member of the crisp, crumble and cobbler family, but one that doesn’t require an oven and takes less than 30 minutes from start to finish. Lightly sweetened fruit is cooked in a skillet on the stove and then topped with biscuit dough. Once the pan is covered, the steam created by the bubbling fruit helps cook the biscuits. This recipe calls for cream biscuits, simplifying the assembly process and bypassing the need to integrate cold butter into flour. It also calls for blackberries — but you may substitute any berry you’d like, though you might need an extra teaspoon of cornstarch if your fruit is extra juicy. An optional run under the broiler provides the biscuits with additional color and a crispier cap.
Egg Foo Young
These puffy fried egg omelets, which were created in the 1900s by Cantonese immigrant restaurateurs for American palates, are stuffed with meat and vegetables and smothered in a savory gravy. Typically deep-fried in woks to create the fluffy texture, shallow frying at home in a cast-iron skillet produces similar results; the high heat expands the eggs with steam, creating air pockets and crispy nooks during frying. A terrific way to use up leftovers, typical fillings include shrimp, ground pork or diced cooked ham and veggies such as mung bean sprouts, onions, carrots or scallions. Serve with cooked rice and steamed broccoli or green beans.
Chicken Noodle Soup
With carrots, celery, egg noodles and specks of green herbs, this homemade chicken noodle soup is classic and comforting, but instead of boiling a whole bird for hours, this quick and easy recipe calls for stock and cooked chicken, so it’s doable on a weeknight. Because the majority of the soup is the chicken stock, use one that’s sippable on its own, whether store-bought or homemade. Without noodles, the soup can be made and refrigerated for up to 5 days or frozen for up to 2 months; add the noodles when reheating the soup. For chicken noodle soup using raw, bone-in chicken, try this recipe.
Panna Cotta
Though panna cotta means “cooked cream” in Italian, this pudding-like dessert actually spends very little time on the stove. Gelatin and sugar are dissolved in warm milk before being mixed with heavy cream and vanilla, then poured into ramekins to chill and set. Surprisingly simple and ideal to make in advance, this recipe makes a traditional vanilla-flavored panna cotta that can be dressed up any number of ways, with fresh berries or diced stone fruit, raspberry sauce or fruit caramel. Serve directly from the ramekins for a more casual dessert, or unmold the panna cottas for an impressive and elegant end to any meal.
Smashed Cucumber, Avocado and Shrimp Salad
Smashed, salted cucumbers form the base of cooling summer salads in many parts of Asia, whether dressed with rice vinegar and soy sauce or spicy Sichuan peppercorns, chiles and peanuts. This version pairs smashed cucumbers with avocados for creaminess, along with briny shrimp steamed with sesame oil. Served with rice or flatbread, it makes a light summer meal, but you can serve it on its own as an appetizer, to open for grilled or roasted meat or fish.
Southern Fried Corn
Southern fried corn, a dish with deep roots in African American cooking, preserves fresh kernels and their natural sweetness. It’s traditionally made with corn shucked fresh from the cobs. Reserving the “milk” — the milky liquid from the lining of the cob — makes this dish lightly creamy without any cream. Sautéed with onions and jarred peppers, the kernels pick up loads of fresh flavor, then a final shower of bacon and sliced scallions adds crunch for a side dish that’s sweet, salty and perfect for any Sunday dinner.
Corn and Miso Pasta Salad
The interplay between the crunch of the celery, the chew of the pasta and the pop of the corn kernels makes this (potentially vegan) pasta salad a textural pleasure to eat. Pasta salads that you can easily eat with a spoon reign supreme, and ditalini’s petite shape — which mimics the size of fresh corn kernels — makes it the perfect pasta candidate. Miso adds savory notes and deep umami flavor to the mayonnaise dressing. This recipe calls for Calabrian chile, but the miso-mayo mix is versatile: You can substitute anything from chopped chipotles in adobo to a spoonful of gochujang for a hit of heat.
Spicy Tuna Salad With Crispy Rice
This recipe transforms the sushi-restaurant specialty of spicy tuna crispy rice — raw spicy tuna balanced atop bricks of seared rice — into a straightforward, pantry-friendly, any-night meal. Instead of portioning and frying rice, you can cook seasoned rice in a skillet until it crisps, then scoop it onto plates. The tuna stays spicy and creamy, but this recipe calls for humble canned tuna instead of raw. Sliced cucumbers add freshness, but feel free to embellish further with sprouts, avocado, nori sheets or jalapeño slices.
Summer Vegetable Niçoise Salad
You’ll find the green beans, wax beans, Romano beans and fresh shelling beans for this salad at the farmers’ market, making it perfect for a summer lunch or supper. With sweet cherry tomatoes and fingerling potatoes, it makes a substantial meal. Add good canned tuna, black olives or anchovy fillets too, if you wish.
Chilaquiles Verdes
Chilaquiles are beloved all over Mexico and across the U.S. Southwest. Tortillas are fried, simmered in salsa and adorned with a multitude of herbs and proteins that vary with the chefs cooking them. Some folks prefer their totopos (tortilla chips) crisper, while some like them softer. Chilaquiles can be doused in salsa, but just a bit can yield a meal just as delicious. Though it really is worth stretching for the best quality tortillas you can find and frying them to your liking, in a pinch, buying the best tortilla chips you can works, too. Bottled salsa will do, if absolutely necessary, but a quick homemade salsa will produce dividends in taste with relatively little labor.