Stovetop
653 recipes found
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.
Shrimp in Rundown Sauce With Cavatelli
Richly flavored rundown, popular across the Caribbean, is the result of gently simmering seafood in coconut milk and tomatoes with aromatics such as scallions, onion and garlic until the flavors are concentrated and intense. Some say it gets its name from the way it lightly runs down and coats any starch or protein with which it comes into contact. At her restaurant, Bywater American Bistro, the chef Nina Compton tosses shrimp and house-made gnocchi with a rundown sauce made with the shrimp shells and scented with ginger and lemongrass. Here it’s served with cavatelli or shell pasta and is every bit as delicious. Lime zest plus a garnish of mixed soft herbs such as basil, chives and dill brighten the dish and add a hint of freshness.
Easy Peanut Butter Fudge
This simple method for making homemade fudge takes only 15 minutes to throw together, and it calls for just five basic ingredients. This fudge is smooth, creamy and sweet, and it’s packed with peanut butter flavor. Because of its high butter content, fudge is best stored in the refrigerator, and it’s easiest to cut into squares after it’s been thoroughly chilled. The fudge can be served directly from the fridge, but for optimal creaminess, let it sit at room temperature for a half hour. While this recipe calls for an 8-inch-square pan, a 9-inch-square pan or rectangular pan with a similar volume works, too.
Ham and Bean Soup
Hearty and comforting, this soup is a great way to use the ham hock or any leftover ham from a holiday meal. However, you don’t need a special occasion to make it. Both ham hocks and cooked ham are available year-round. The pork, combined with vegetables and herbs, make for a rich and flavorful stock. (For extra flavor, feel free to sub in chicken broth for the water.) Slowly simmering the dried beans adds body and creaminess that isn’t quite the same with canned beans.
Italian Wedding Soup
This name of this popular Italian-American soup comes from a mistranslation of “minestra maritata,” a Southern Italian soup in which meat and vegetables are “married” together. Wedding or no wedding, the appeal of this comforting and easy soup endures: The combination of mini meatballs, pasta and greens in savory chicken broth, topped with a sprinkling of Parmesan, is always a crowd pleaser.
Saag Shrimp
Saag comes in so many ingenious variations. Leafy greens, such as spinach, amaranth, mustard greens or fenugreek, make up the bulk. A heady blend of spices and aromatics provide the foundation, and different proteins can be added to enhance texture and flavor. This version, adapted from the chef Pourin Singh’s recipe at Le Taj in Montreal, is made with plump shrimp, which add a complementary brininess. The secret to Mr. Singh’s version is the freshness of his ingredients: the spices, the spinach, the shrimp and even the chopped tomato garnish. Serve while still warm, alongside steamed fluffy basmati rice and fresh naan, topped with green chile chutney, tamarind chutney or fresh kachumbari for a lovely pop of acid and heat.
One-Pan Zucchini-Pesto Orzo
Keeping pesto on hand (store-bought or homemade and frozen) is one of the greatest kitchen time-savers, since stirring just a spoonful into a dish can add so much herby, garlicky flavor. Here, pesto builds on a pan of orzo loaded with zucchini and onions that have been sautéed together until golden brown. Cooking the orzo in vegetable or chicken stock bolsters the pasta’s flavor as the broth reduces into a silky sauce. Then, pesto is added at the very end to preserve its brightness. Finally, just before serving, a caprese-like mix of marinated mozzarella, cherry tomatoes and fresh mint is stirred into the pan. Filled with vegetables and milky cheese, this dish is especially satisfying and very easy to make.
Grated Tomato Pasta
It’s tough to highlight peak summer tomatoes in pasta. To make the most out of their bright flavor, summer tomatoes should be minimally cooked. This recipe gently warms the fruit, so they keep their acidity and succulence. Since the tomato hasn’t had the liquid cooked out, it doesn’t cling to the spaghetti the way a cooked pomodoro would, but this keeps the dish light and bright, and makes it perfect for a hot summer day. Be sure to serve with plenty of bread to sop up the cheesy sauce that is left behind at the bottom of the bowl. If juicy, ripe tomatoes aren’t around, swap out for cherry tomatoes and blend them instead of grating to get a similar effect.
Soy-Butter Corn Ramen
This easy, one-pot noodle recipe employs the sweetness of summer corn to balance out the umami of the butter and soy sauce. It’s a nod to wafu pasta dishes, which fuse Japanese and Italian cooking traditions, flavors and ingredients. Corn cobs are used in this recipe to create a quick, sweet corn-infused water to cook the noodles. (Don’t be tempted to add more water, as the amount specified will yield perfectly al dente noodles with just the right amount of broth, which intensifies as it concentrates.) The corn kernels go in at the last minute, which mutes any raw notes while maintaining sweetness and crispness. Though light enough for summer, this dish has depth.