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664 recipes found
Pasta With Green Bean Ragù
This spoonable pasta, the result of smart home cooking, is a dance of sorts between two pots: Fresh green beans boil with the pasta in one pot to season the water with their gentle vegetal umami, while the quick sausage ragù simmers in another. That green-bean broth gets incorporated into the final dish, a rich, melting mix of Italian sausage, fennel seeds and crushed red pepper. A squeeze of lemon and a generous grating of Parmesan bring it all together.
Gheysava (Eggs With Dates and Cinnamon)
A sweet and savory combination of rich dates and eggs, gheysava is an energizing breakfast dish popular in Tabriz, the capital of Iran’s East Azerbaijan Province. The dates are first soaked in hot water to soften, and then cooked in butter alongside walnuts until caramelized and luscious. Some variations cook the dates down until smooth and creamy and the eggs are then scrambled in, but here the dates retain their form and the eggs are simply cracked right into the pan. Juicy, meaty dates such as medjool dates are best here. Gheysava warms you from within and fills you with vitality and strength to take on the day. Serve with bread and a hot cup of tea.
Peppery Beef and Shishito Stir-Fry
This stir-fry is doubly peppery, thanks to a combination of shishito peppers and plenty of coarsely ground black pepper. Though most of the shishitos are mild, the occasional one packs a punch, adding a delightful unpredictability to any meal. The peppers are fried on high heat until they blister, bringing smoky depth and texture. Soy sauce and toasted sesame oil make a fine (and quick!) marinade for steak strips that are seared in the same wok. Ginger and garlic enhance an umami-rich sauce that makes the steak and peppers shine. Serve with white rice for a formidable weeknight meal in under 30 minutes.
Chickpeas all’Arrabbiata
A quick rummage through the pantry brings these saucy beans to life in this humble meal that leans on the power of a few dusty cans that may be lingering on your shelves. Let chickpeas swim in this fiery, garlic-heavy arrabbiata sauce built from canned tomatoes and they take on the vibes of the best slow-simmered red sauce classics in a fraction of the time. Slip a pan of no-stir creamy polenta into the oven before getting the beans started and it will be ready to catch every drop of sauce, but you could also toss the chickpeas with pasta or simply spoon them over toast.
Minorcan Clam Chowder
Though it shares similarities with mild-mannered Manhattan clam chowder, thick, briny, spicy Minorcan clam chowder gets its signature, fruity heat from datil peppers, and its Bolognese-like texture from a vegetable purée, plus a generous simmering time. Minorcans descend from indentured servants who, in the late 18th century, were recruited from around the Mediterranean, assembled on the Spanish island of Menorca and sent to Florida to farm indigo. Many Minorcan families still live near St. Augustine, Fla., and visitors to the Spanish-settled city can eat the chowder in a number of restaurants. However, the pinnacle of Minorcan clam chowder cooking is achieved just once a year at the St. Ambrose Spring Fair, for which Mary Ellen Masters — who is known as the “Queen of Minorcan Clam Chowder” — oversees the annual effort to prepare 180 concentrated, clammy gallons.
Chicken à la King
This regal midcentury favorite of tender poached chicken draped in a creamy sherry sauce is due for a revival. Think of chicken potpie filling without the crust, or the kind of banquet poultry served at weddings. Many hotel chefs in the 19th century, including George Greenwald of the Brighton Beach Hotel, claim to have invented chicken à la king, which has as many variations as there are cooks. This particular iteration of the retro dish comes from Craig Claiborne, adapted from a column he wrote for The New York Times in 1969. For the full effect, serve the comforting chicken with toast triangles, as they still do at nostalgic restaurants like Musso & Frank Grill in Los Angeles and Cecchi’s in New York City, or enjoy with rice, noodles or biscuits, whatever makes you happy. This dish reheats beautifully in the microwave or over low heat on the stove.
One Pot Za’atar Chicken and Rice
There’s something undeniably comforting about a dish that cooks all together, with the flavors mingling and intensifying as it simmers. Here, chicken thighs and basmati rice are infused with za’atar and golden onions, creating a deeply fragrant, savory one-pot meal. Browning the chicken skin until crisp is key: It lends richness to the whole pot and adds a bit of irresistible crunch. Don’t skip the butter at the end; those little dots melt into the rice, giving it a subtle, velvety finish. Serve this with a dollop of tangy yogurt, quick pickles and warm flatbread to scoop up every last bit.
Ham and Potato Soup
Cooked ham lends a surprising amount of flavor to this simple, hearty soup. Easy to put together using leftover ham or a ham steak, this recipe is perfect for a weeknight or a busy weekend.
Herby Asparagus Salad With Beets and Prosciutto
Asparagus is absolutely a symbol of spring, so what better way to celebrate the season than by centering them in a salad. A platter of green spears, bathed in a mustard-tinged vinaigrette, would be perfectly fine, but for something more celebratory, it’s nice to dress things up, with finely slivered raw beets, a shower of dill, parsley and mint leaves, and chopped (or quartered) soft-cooked egg. A few slices of prosciutto complete the colorful assembly. For the best flavor, look for the freshest firm, shiny asparagus available, whether pencil thin, medium or hefty.
Broken Egg Salad
This dish has all the elements of a classic egg salad — eggs, mayonnaise and mustard — with one radical change: The cooked eggs are simply torn into deliciously irregular chunks of whites and yolks in a more laid-back approach. Egg salad recipes usually call for hard-boiled eggs, but since they stay largely intact here, this recipe calls for just-set yolks that are golden and jammy at their core. When cooking eggs, every second counts, so make sure you set a timer as soon as the eggs hit the water to avoid overcooking. Eat this egg salad as you would the classic: with bread as a sandwich or tartine, tossed with some chickpeas or grains, or served alongside roasted veggies.
Beef Fried Rice
Fried rice is perfect for easy and fast weeknight cooking, as it is highly customizable and can be made with all sorts of veggies and protein. This beef version employs a traditional Chinese technique of velveting meat that quickly tenderizes tougher cuts. Simply mix the beef with cornstarch and oil (seasoned here with soy sauce) and let stand for 30 minutes (or even just 15 minutes, if that’s all you’ve got) before stir-frying until browned. Feel free to add more vegetables to this fried rice, like shredded cabbage or snow peas. Be sure to have all of your prep ready before cooking, as the process goes quickly.
Simple Whole Artichokes
An artichoke, which is actually the flower bud of a thistle, is a beguiling thing to eat, with its prickly outer leaves, purple inner leaves and a hidden, tender heart. This cooking method is as straightforward as they come, with minimal preparation and a luxurious sauce of melted butter for dipping. Spike the butter with the same ingredients used to season the boiling water; that could be lemon, black pepper and bay leaves, as written, or switch it up with dried chile, garlic, sage leaves or coriander seeds. Just keep the lemon, which adds brightness and keeps the artichokes from browning as they cook.
Miso Matzo Ball Soup
This is a delightful, comforting soup to start your Passover Seder (see Tip) or to serve any time of year. The matzo balls add a festive crosscultural touch to miso soup, a dish so beloved in Japan it’s consumed at almost every meal. Vary the vegetables and tofu as you wish, adding potatoes, onion, carrots, cabbage or really any thinly cut vegetable that you fancy. Fresh ginger and a bit of ichimi togarashi give the matzo balls some punch. Finish the soup with a sprinkle of Japanese shiso leaves, a member of the mint family. For a large crowd, you can prepare both the soup and the matzo balls ahead of time and heat them up separately, combining them just before serving.
Skillet Gnocchi With Miso Butter and Asparagus
This skillet gnocchi recipe has a spring in its step: It takes just 10 minutes to cook and is loaded with sweet springtime asparagus and baby greens. But that doesn’t mean the flavor is fleeting: The combination of miso, butter and vinegar forms a silky, rich sauce that glosses the seared gnocchi and vegetables and anything else you wish to add. Perhaps that’s the crunch of sliced radishes or toasted pistachios, or the crispness of a fried egg or seared fish.
Spicy Shrimp Puttanesca
Puttanesca, the famous Neapolitan tomato sauce that’s briny and bold from olives, garlic, capers and anchovies, is pretty spectacular as is. This recipe leans into those intense flavors and adds shrimp for a complete dish that’s big on flavor and easy to pull off on a weeknight. Using tomato paste gives the sauce a deeper, more concentrated base that holds its own against the salty tang of olives and capers; it also helps the sauce cling beautifully to pasta and shrimp alike. A final dab of butter isn’t traditional, but it adds a glossy finish and pushes this pasta dish just over the edge of delicious.
Chantilly Lili
This dessert, named for Meghan’s daughter, Princess Lilibet, is based on a banana pudding recipe of Meghan’s grandmother. In the Southern classic, vanilla pudding is layered with cookies and sliced banana; Meghan’s version adds the sweet-tart sting of strawberries macerated with lemon. She happens to have a passion fruit vine in her garden, and its yellow seeds make a nice, juicy garnish. This layered pudding can be made in individual glasses for a party, or a big bowl for a family night in.
Spring Garden Pasta Salad
A perfectly quick spring or summer dinner, this recipe draws on Meghan’s kitchen garden in Montecito, Calif., and her fondness for meals filled with vegetables. “Use a healthy dose of garlic, mint and whatever fresh green vegetables you have on hand,” she said.
Tortellini Pasta Salad
Italian sandwiches don’t hold up well, but pasta salads do, so transform your go-to deli order into a make-ahead pasta salad that’s hearty, punchy and not at all soggy. Instead of regular pasta, this recipe uses cheese-filled tortellini for soft, creamy bites. There’s plenty of salami too, of course, along with sweet and sharp roasted red peppers, balsamic vinegar, red onion and arugula. But it’s adaptable depending on your personal preferences: Add more vegetables, such as frozen corn or cauliflower, or briny olives or capers; skip the greenery, or make a grain salad by swapping the pasta for farro.
Huevos Enfrijolados (Eggs in Spicy Black Beans)
Eggs nestled in a spicy, smoky black bean sauce, huevos enfrijolados are a staple of Mexican home cooking. It’s a quick way to make a meal from what’s already in the kitchen: leftover frijoles de olla, chiles and fresh eggs. In this version, canned black beans are cooked with chipotles and garlic until rich and creamy, then eggs are gently dropped into the simmering beans to poach. Served with crunchy tostadas, queso fresco and avocado, it’s a deeply comforting, pantry-friendly meal that comes together in under 45 minutes — perfect for a weeknight dinner or a quick and hearty brunch.
Spinach and Feta Lentil Bowls
These satisfying bowls are heaped with silky greens, spicy lentils, jammy eggs and salty feta. The fact that all of the components are cooked in the same pot and can be refrigerated for the week is nice, too. The greens are cooked like horta, a Greek dish of boiled wild greens often finished with olive oil and lemon. Using a mix of spinach and bitter greens, like kale or mustard greens, creates a juicy and bittersweet combination. The lentils, dressed with oregano and crushed red pepper, provide a tender base for the toppings, but grains would work, too. And feel free to embellish further with sliced raw fennel or carrots, toasted nuts or a dollop of cottage cheese.
Sesame Chicken With Creamy Chipotle Sauce
In this weeknight-friendly recipe, thin-cut chicken cutlets are given the milanesa treatment, dredged in a simple mix of sesame seeds and bread crumbs and pan-fried until crispy. The smoky, chipotle-infused flavors of tinga and pollo enchipotlado, which have a special place in the home cooking repertoire of many Mexicans, inspired the quickly simmered sauce, which is enriched by a generous amount of crema. Lime-tossed cilantro adds freshness to the dish, which is especially comforting when served with warmed tortillas to help scoop up the sauce with every bite.
Burgoo
If you were to spend some time in Kentucky on Derby Day, or visit at a local restaurant like Shack in the Back BBQ, you’ll likely see people eating burgoo. Burgoo, a cousin of Brunswick stew and Minnesota booya, is a richly layered, slow-cooked stew that usually contains a mix of meats and vegetables such as corn, okra and lima beans, simmered with tomatoes. There’s a saying among “burgoo-masters” that goes,“If it walked, crawled or flew, it goes in burgoo,” and indeed, many traditional versions, cooked over an open fire, have included meats like mutton, squirrel, duck and rabbit. This version uses chicken, pork and beef. Burgoo takes as much effort as you’d imagine, with prep being the biggest hurdle. However, if you set aside a Sunday morning to tackle it, you’ll be rewarded with a rich and flavorful meal that will leave you fulfilled in more ways than one. A pot of burgoo needs just as much room as it needs time to cook, so consider using at least a 9-quart Dutch oven or stock pot for this recipe.
Mushroom and Egg Donburi
There are many different types of donburi, a Japanese rice bowl topped with some combination of meat and vegetables, including gyudon (beef), katsudon (pork) and oyakodon (chicken and egg). In this meat-free version, which was inspired by oyakodon, mushrooms and leeks simmer in a dashi-based sauce before beaten eggs are poured over and cooked until custardy. The combination of mushrooms and leeks is especially satisfying because it doubles down on the savory and sweet contrast in the sauce, but vegetarian versions of oyakodon are also frequently made with cubed tofu or other thinly sliced vegetables and egg. To keep it vegetarian, use fish-free dashi, which can be purchased or made with dried shiitakes and kombu. (You can add the rehydrated shiitakes to the mushroom mixture.)
Mushroom Quesabirria Tacos
Rich with melting cheese, chiles and spices, these crispy mushroom tacos aren't trying to imitate their meaty counterparts — they're creating their own kind of magic. Birria, a true delight from Jalisco, Mexico, traditionally features beef or goat braised in chile-spiced broth until tender and served as a rich stew. As the dish traveled north to Tijuana's famed taqueros, it was transformed into cheese-filled quesabirria tacos, which became a smashing success. While tomatoes aren't traditional in most birria, they bring welcome depth to this vegetable-forward adaptation. The soul of this dish still lies in its rich consomé, a broth made with a pared-down blend of chiles and spices that is a perfect backdrop for meaty, tender mushrooms.