Weeknight
3493 recipes found
Barbecued Chopped Chicken
Turkey Burgers With Green Garlic and Parsley
I’m even adding green garlic to my son’s turkey burgers. The grated onion and abundance of green garlic add moisture as well as flavor to these burgers. Make sure not to press on them when you cook them, as turkey burgers can be dry – they need all the juice they’ve got.
Smoked Trout With Celery Salad
Vegetarian Mushroom Shawarma Pitas
Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb — and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.
Creole Rice
Milk and Honey Ribs
Butter-Roasted Paneer With Tomato Curry
Roasting mild paneer with yogurt and ghee (or butter) gives it a complex, toasty flavor that’s balanced by the spices and gentle acidity of a quickly made tomato curry. This recipe is adapted from Anita Jaisinghani of Pondicheri in Houston. She prepares her own paneer several times a week to use in curries, salads and crumbled over roasted vegetables. But store-bought paneer will work well here and makes this satisfying dish supremely weeknight friendly. Serve it with rice or flatbread on the side, if you like, to catch the heady sauce. If you have dried fenugreek leaves, you can crumble a tablespoon or so into the curry right at the end.
Brown-Butter Salmon With Lemon and Harissa
More put-together than thrown-together, this weeknight salmon gets an upgrade with a tangy and spicy brown butter-harissa sauce. To make it a complete meal, serve the fish with a simple lemony salad and maybe a bowl of grains or roasted or boiled potatoes. This salmon is meant to be enjoyed on the medium-rare side. If you prefer your fish more well done (or if the fillet is especially thick), increase cooking time by a few minutes.
Mother's Raspberry Tart
Baked Lebanese Kibbe
The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region. (There are other kinds of kibbe, too, like fish, but that’s another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake. It makes an extraordinarily fragrant meatloaf, adorned with long-cooked caramelized onions and pine nuts, to be eaten hot, warm, cold or reheated.
Warm Millet, Carrot and Kale Salad With Curry-Scented Dressing
I love millet but it is tricky to cook; it can easily turn to mush. I have found that cooking more than 2/3 cup at a time can be problematic because the millet at the bottom of the pot becomes gummy by the time all of the millet is cooked. But the tiny, nutritious seeds of grain expand so much during cooking that you don’t need more than 2/3 of a cup for this recipe, and if you toast the seeds in a little oil first and take care not to stir the millet once you’ve added the water you will get a fluffy result.
Carrot and Sweet Potato Soup With Mint or Tarragon
This easy, beautiful purée makes a nice Thanksgiving opener, with the added benefit of extra doses of vitamin A, vitamin C, potassium and fiber. If you’re looking to get ahead with your meal, you can make this dish up to two days ahead of the big day.
Spiced Beef in Red Wine
There is nothing to stop you from serving spiced beef in red wine at a dinner party, but proper cooking should not be undertaken only for company. I make a batch of the beef and, when it is cool, bag it up in single portions and put it in the freezer. It makes a great warming supper for nights when you are lazing on a sofa watching television. Just because it's Wednesday, you need not have to resort to a bagel or grilled cheese for dinner.
Lamb Patties Moroccan Style With Harissa Sauce
Stir-Fried Lettuce With Seared Tofu and Red Pepper
Stir-frying is a great way to use up your overabundance of lettuce. This recipe calls for romaine, but you can try it with whatever you have on hand, as long as it’s sturdy enough to stand up to some heat. In China, where lettuce symbolizes prosperity and wealth, a simpler dish made with the lettuce only is served at New Year’s.
Raspberry Crumble
I made this crumble because I had some less-than-delicious raspberries on hand — when you bake them in a crumble, the flavors deepen. Most of the sweetness is in the topping; the filling is somewhat tart. The newest of the grainy crumble toppings that I keep on hand in the freezer, this one has a particularly nutty flavor because of its toasted flaxseeds. Use certified gluten-free oats if you like.
Salmon on a Bed of Greens And Mango
Gluten-Free Buckwheat, Poppy Seed and Blueberry Muffins
The buckwheat flour is high-fiber and makes a dark, richly-flavored muffin. Already a big fan of buckwheat flour in pancakes, I decided to try it as the main ingredient in a gluten-free muffin and love the results. It is a high-fiber flour and makes a dark, richly-flavored muffin.
Pork and Mango Salsa Burrito
George's Scarfa Pork
Wild Salmon With Chive Oil and Lime Crème Fraîche
The wild king salmon season opens in late spring in Alaska and all the way down the West Coast. The season continues through summer, but is at its best in June. The year’s first wild salmon has brilliant red flesh, a mild sweet flavor and a velvety texture. Farmed salmon doesn’t compare. You pay a high price for wild salmon, but the splurge is worth it. Paired with bright green chive oil and limey crème fraîche, it will make you swoon.
Creamy Bucatini With Spring Onions and Mint
Rich and creamy in texture, and full of sweet-savory onion flavor, this rather mild-looking pasta packs a wallop on the fork. The pistachios add color and crunch, but other nuts work nearly as well. And if you can’t get spring onions (that is, fresh bunches of onions with their greens still attached, available in late spring and early summer), you can substitute regular onions or a combination of alliums, such as sweet onions, scallions, ramps or leeks.
Roasted White Fish With Lemony Almondine
Fish almondine, a variation on a classic meunière, combines toasted sliced almonds, brown butter and lemon juice as a sauce for sautéed, flour-dusted fillets. In this easy, weeknight-appropriate version, the fish is roasted, skipping the flour, for a more delicate result. Then, the sauce gets extra citrus intensity from a bit of grated lemon zest. Flaky white fish, or trout, is most traditional here. But the winning mix of brown butter, lemon and almonds is equally good on any kind of salmon, shrimp, green beans, asparagus – even roast chicken. And it comes together in a flash.