Stovetop
664 recipes found
Eggless Pancake Recipe
This breakfast startles in the best way: It tastes like cozy, steaming porridge, but looks and feels like delightful buttermilk pancakes. Tiny quick oats soaked in buttermilk, along with flax and honey, lend a unique tenderness. Biting into a round, crackly with butter and caramelized from honey on the outside, reveals the pleasant, familiar creaminess of oatmeal in the center. Flax meal softens alongside the oats, amplifying their nutty flavor and binding the batter, eliminating the need for eggs. The pancakes are flavorful enough to enjoy on their own, but also taste great with toppings like fresh berries.
Fried Cabbage
Southern fried cabbage smartly marries lean cabbage with pork in the form of rich, meaty bacon. First, you chop bacon into small pieces and cook until crispy. Next, the cabbage cooks right in the bacon fat with onion and garlic, quickly soaking up tons of smoky flavor. Covering the cabbage as it cooks helps it soften quickly and evenly, achieving a uniquely silky texture. A touch of stone-ground mustard gives a tangy lift. This easy side pairs well with roasted chicken, fried chicken, pork chops and grilled sausages.
Curry Shrimp and Sweet Potato
Inspired by the charms of Caribbean curry shrimp, this recipe provides a quick and adaptable path to dinner. Once the base recipe has been memorized, any number of substitutions can be made for the shrimp and supporting vegetables. The formula is simple: While shrimp marinate in curry powder, a medley of onions, bell peppers, garlic and chiles sweat their way to succulence. Sliced onions are added in two steps — once at the beginning and again at the end, with the shrimp — to offer both a mellow sweetness and a more pungent bite. This curry can be served on its own, but prefers to be spooned over freshly steamed rice.
Pastina Soup
Often referred to simply as pastina, which means “little pasta” in Italian, this is Italy’s answer to the comforting cure-all chicken soup. Variations of pastina soup abound, but most include chicken broth, vegetables (in the form of sautéed onions, carrots and celery) and tiny pasta. The miniature star-shaped pasta most commonly used in this dish is sold as “stelline” — or “tiny stars” — in Italy, and simply as “pastina” in the United States. Acini de pepe works well, too, if pastina is unavailable. A tiny shape is key here, as the pasta continues to absorb broth after it cooks, giving the soup an almost creamy, porridge-like consistency. Some versions even call for puréeing the cooked vegetables and stirring them back into the soup to further thicken the broth. Homemade chicken broth would be an excellent choice here, but for those who need comfort in a hurry, this recipe uses the handy shortcut of reducing store-bought chicken broth and adding a Parmesan rind to the pot, to enrich and maximize the soup’s flavor.
Butter-Basted Chicken Breasts
For juicy, bronzed and flavorful chicken breasts, all it takes is a butter-baste. Spooning hot butter and aromatics over steak is a common technique, but applying that method to lean, quick-cooking proteins like boneless chicken breasts is particularly beneficial because the butter keeps the white meat from drying out while imparting the flavor of whatever ingredients are sizzling in it. Here, that’s garlic and woodsy herbs, but you could also use ground or whole spices or finely chopped ginger or scallions. Serve with rice pilaf or lemon linguine, and a green vegetable like roasted brussels sprouts or stir-fried green beans.
Laksa
While chicken curry laksa is a popular restaurant dish across Southeast Asia, making it at home is entirely doable. It’s as simple as blending a spice paste, cooking it off and poaching some chicken thighs. It gets its complexity from rempah, a fragrant spice paste made with ingredients such as lemongrass and galangal (which can be swapped for ginger). This recipe calls for making your own rempah, but to save time, you can buy a good-quality paste and enhance it with fresh lemongrass, ginger and garlic (see Tip 2). The coconut milk-based broth is spicy, savory and rich, but not heavy, based on the curry laksa found at hawker centers in Malaysia and Singapore. The flavor improves over time, so it’s a dish worth making in advance.
Galbitang (Short Rib and Korean Radish Soup)
This traditional Korean soup features fall-off-the-bone tender braised short ribs and Korean radishes in a clear and soothing broth. Seasoned with onion, garlic and ginger, the radish releases its own sweet and savory juices to create a layered soup that is an elixir for cold winter months. Soaking the beef for 30 minutes beforehand helps remove impurities for a clear broth; there aren’t too many ingredients involved in making this soup so attention to detail pays off. A tip on easy degreasing, if time permits: Make the soup a day ahead and chill completely in the refrigerator; the fat will rise and solidify on top, making it a breeze to remove (and thereby yielding an even clearer and cleaner-tasting broth).
Chicken Stew
This creamy, cozy chicken stew is fast enough for a weeknight meal yet satisfying enough for a long Sunday dinner. Boneless chicken thighs are used instead of breasts, as they stay juicier longer. Simmering them in the stew along with sweet paprika, chicken stock and a touch of apple cider vinegar adds surprising depth of flavor alongside dried herbs and plenty of vegetables for dimension and texture. Heavy cream is in the mix as well, wrapping everything in a silky blanket. This stew is as versatile as it is easy to make, so feel free to add in other vegetables like mushrooms or peppers and replace the heavy cream with coconut milk, or leave the cream out altogether.
Yuzu-Miso Soba Noodle Soup
Sour like lemon, bitter like grapefruit, sweet like mandarins and tangy like oranges, yuzu might be the consummate citrus — and it brings all of that complex magic to this light, clean noodle broth. Miso pairs harmoniously with yuzu, bringing savory notes to balance the tartness. Yuzu juice is sold at Japanese and Asian grocery stores (or online), but if you are not able to access it, you can substitute with lemon juice for a broth that is equally impactful. Lemon tends to be more sour than yuzu, so add the fresh juice incrementally until you achieve your desired balance. A squeeze of lemon juice and the thinly sliced lemon slices inject a further jolt of freshness to the yuzu broth, brightening yuzu’s floral and herbal flavors.
Porcini Ragù
As a child living in Tuscany, Ixta Belfrage fell for a pasta rich with dried porcini mushrooms, served at the lone restaurant in the tiny mountain village of Acone. In her cookbook, “Mezcla” (Ten Speed Press, 2022), she pays homage to the power of porcini mushrooms, which are typically gathered from the wild and taste of it, luscious and nutty. They offer a shortcut to glory in this ragù that almost defies the name, because it doesn’t demand hours on the stove and attains a velvety intensity in practically no time at all. Leave the porcini to soak and swell back to life; chop; gently fry with tomato paste, garlic, chile and parsley; rain down black pepper; melt in some Parmesan; swirl with pasta water and porcini broth and let it bubble. A dab of cream, then a slicking and coating of the pasta, and it’s on the table.
Princess Pamela’s Sauce Beautiful
Summery, tart and slightly sweet, this sauce ingeniously uses peach preserves to make a perfect pairing for pork chops. It also works as a tart dressing for a kale or chicory salad, highlighting the fruit at its peak while also adding richness thanks to butter and oil. In the mid-60s, Pamela Strobel served this condiment, her signature sauce, alongside dishes like fried chicken, black eyed peas and smothered pork chops at her restaurant, Little Kitchen. Princess Pamela, a moniker given to Ms. Strobel when she asked a printer what the name of her business should be, wore the title well: She ruled over her minuscule soul food spot underneath her apartment in New York City’s East Village, deciding who was let in (and who was kicked out).
Chicken Satay
Bursting with warming flavors and scents of spices like coriander, cumin, cinnamon and turmeric, this is a weeknight-friendly Thai chicken satay adapted from Canadian cookbook author and YouTube chef Pailin Chongchitnant. Satay, a popular street food of skewered marinated meats, made its way to Thailand and other Southeast Asian countries from Indonesia. Though it was originally prepared with beef, pork is now the most popular meat for satay in Thailand (and chicken is used more commonly outside of Thailand). In this version, adapted from Ms. Chongchitnant’s cookbook “Sabai” (Appetite by Random House, 2023), skewers of boneless marinated chicken breast are cooked on the grill or stovetop. A rich and sumptuous satay dipping sauce is prepared with roasted peanuts, coconut milk and red curry paste. Serve chicken satay with ajaad (tangy and crisp quick-pickled cucumbers) and a side of rice.
Khoresh Gheymeh (Meat and Split Pea Stew)
In the canon of iconic Iranian stews, khoresh gheymeh holds a top spot alongside classics like ghormeh sabzi. A seemingly humble dish of gently spiced meat and split peas, khoresh gheymeh can be served as a cozy home-cooked meal or a celebratory dish; in big batches as a means of giving alms to those in need; or during religious ceremonies. “Gheymeh” refers to the size of the meat, which should be cut into small pieces. Traditionally, lamb is used, but you can also use beef. The stew is enriched with starchy Iranian yellow split peas called lappeh (see Tip). In this version, the split peas are parcooked separately so their texture and cooking time can be controlled. The split peas finish cooking in the stew, becoming tender but holding their shape. Limoo Ammani, or dried limes, lend the stew its distinctly rich and earthy tang, but if you can’t find any, use lime or lemon juice. Khoresh gheymeh is famously topped with either fried matchstick potatoes (see Tip) or fried eggplant; this version uses potatoes. Spoon the stew over rice and serve, if you like, with Shirazi salad.
Boulèts (Epis-Spiced Meatballs)
A favorite of the chef Elsy Dinvil, these tender fried beef meatballs were a common sight on her childhood dinner table in Jérémie, Haiti. Comforting yet complex thanks to epis, a Haitian seasoning blend made with herbs and spices, they’re a great addition to rice or even some crusty bread. You can enjoy them as is or with the piquant onion and tomato sauce below. If you like heat, be sure to break open the Scotch bonnet chile after it’s tender from stewing, and it’ll give the sauce a hot, fruity flavor.
Cashew Butter Chicken Korma
South Asian korma is typically a nutty, creamy and comforting meat or veggie curry, mildly spiced and prepared with yogurt and cream. This version calls for chicken and instead of a homemade paste of crushed cashews, includes cashew butter, saving time and adding another layer of luxury to the dish. The end result is an efficient yet decadent meal in about 30 minutes, with a hint of heat from chile powder. Riff on it by adding quick-cooking veggies if you like, and serve with rice or roti.
Lo Han Jai (Buddha’s Delight)
On Lunar New Year’s Day, many Cantonese families will make a pot of lo han jai, also known as Buddha’s delight. The vegan dish is rooted in Buddhist tradition, which prescribes that a meat-free diet be observed during the new year as a form of self-purification and to welcome good luck. Delicious any time of year, Lo han jai has transcended Lunar New Year and is nowadays enjoyed as an everyday dinner dish. There is no single recipe for lo han jai — families are likely to have their own versions — but the key is to create a textural dish by bringing together dried and fresh vegetables. Swap out any of the ingredients you cannot find and consider substituting with other vegetables such as carrot, sugar snap peas, lotus root, baby corn or cauliflower.
Spinach and Gungo Pea Soup
When the winter soup rotation starts to feel a bit stodgy, reach for this more-green-than-bean recipe. Also labeled as pigeon peas, gandules or whole toor, depending on where you may purchase them, gungo peas are earthy and starchy, with a flavor similar to black-eyed peas. Bacon, in the form of both rendered bacon fat and crumbled bacon bits, offers smoky and savory notes to the soup. Seemingly endless piles of baby spinach finish the soup just before a portion of it is blitzed with an immersion blender, which adds body and encourages even more melding of flavors than the long simmer.
Creamy Cauliflower-Cashew Soup
Creamy and comforting, this cauliflower soup happens to be vegan, and takes its silky texture from being simmered and thickened with roasted cashews. The nuttiness of the cauliflower and the cashews is balanced by the addition of a tart apple. The preferred thickness of creamed soups varies, so if the soup feels too thick, just adjust it to your ideal level of creaminess, adding more stock or water — and an additional sprinkle of salt — as needed.
Gombaleves (Creamy Mushroom Soup)
This hearty, warming soup is a Hungarian version of creamy mushroom soup, with a good dose of Hungarian paprika and fragrant dried herbs imparting its unique, earthy hue and flavor. Although any mix of wild mushrooms can be used, common white button or cremini mushrooms are wonderful here (or use a combination); the key is to lightly caramelize them to maximize their complexity. A final swirl of tangy sour cream and lemon juice brightens the rich, creamy soup.
Orange Marmalade
Marmalade techniques abound, and many are complicated, but everyone can master this easy recipe with good old-fashioned navel oranges and a little patience. Most traditional recipes are made with Seville oranges, a fragrant citrus that often requires blanching to remove some of its bitterness. To mimic the unique tangy bittersweetness of Sevilles, this method simply uses a combination of oranges and lemon. Rest assured, it will not taste cloyingly sweet, but rather balanced and bright, as all great fruit preserves should. One step that can’t be rushed, however, is an overnight soak to extract as much pectin from the boiled peels as possible — this will keep the marmalade spreadable and buoyant.
Stovetop Berry Crisp
You don’t need to wait for summer’s ripest fruit to enjoy a fruit crisp. This quick, small-batch version delivers jammy fruit beneath a crispy topping any night of the week, no matter the season. Start by making the topping in the microwave, then as it crisps, simmer the berries on the stovetop. Once they resemble a compote, add more berries for pops of freshness. You can use a mix of berries or just blueberries, and they can be fresh or frozen — no need to thaw the frozen ones first. Because the topping is already cooked when it’s scattered on the fruit, it won’t get soggy, delivering a brown-sugary crunch in every bite.
Chocolate Crepes
These cocoa-infused crepes are delicious rolled up and eaten as-is, but for a more celebratory dessert, dress them up with your choice of chocolate-hazelnut spread, whipped cream, powdered sugar and berries. Making crepes isn’t complicated, but it does require a bit of patience. Letting the batter rest for the full 15 minutes (or up to overnight) allows the flour and cocoa powder to hydrate, which contributes to a tender and slightly bouncy texture when cooked. To minimize frustration while cooking, use a good nonstick skillet and avoid cooking the crepes too hot and fast—medium heat is ideal.
Marry Me Salmon
A take on Marry Me Chicken, this dish is the weeknight fish you cook for your future life partner. Perfectly seared salmon bathed in a creamy sun-dried tomato gravy is anchored by the familiar one-two punch of dried oregano and crushed red pepper. By cooking the fish mostly on the skin side, then gently poaching the flesh side in sauce, you get shattering skin yielding to plush salmon. Bottled clam juice, readily available at the grocery store, gives the creamy red sauce a seafood taste. Serve with crusty, fluffy Italian bread or your favorite pasta tossed with a dribble of oil from the jar of sun-dried tomatoes.
Brie and Mango Chutney Grilled Cheese
Grilled cheeses come in many flavors and shapes depending on the cheese, bread and condiments used. This version opts for relatively mellow, creamy Brie topped with tangy mango chutney and earthy spinach. Mayonnaise is slathered on the side of the bread slices that cook on a preheated pan for a guaranteed crunchy crust, and the two halves of the sandwich initially cook separately to ensure the Brie melts nicely. Feel free to adjust the amount of mayo, cheese and chutney depending on the size of your bread slices (and your taste). To make a simple, comforting appetizer or shareable snack instead of a sandwich, remove the grilled cheese halves from the pan after Step 3, cut into rectangles or triangles and serve.