Weeknight
3493 recipes found
Summer Tomato and Basil Soup With Farro
Farro Salad with Leeks, Chickpeas and Currants
Sliced leeks are wonderful roasted: they caramelize in the oven, becoming tender and sweet, their edges crisp. This recipe combines them with spicy marinated chickpeas and sweet currants for a hearty, satisfying side-dish salad. You could easily turn it into a main course by adding grated cheese (maybe ricotta salata or aged Cheddar) and nuts (pistachios, pine nuts, pecans). And also feel free substitute any other cooked bean or dried fruit; chopped apricots or cherries would work particularly well, as would navy or cannellini beans. The recipe makes a very large bowlful, but sturdy farro holds up well in the fridge.
Pink Grapefruit, Avocado and Pomegranate Salad With Nasturtium Flowers
Baked Orzo With Artichokes and Peas
This is a Greek-inspired pastitsio, a comforting béchamel-enriched mix of orzo, artichokes and peas. Rather than butter, the béchamel in this dish is made with a couple of glugs of good extra virgin olive oil.
Creamy Pasta With Ricotta and Herbs
In this simple, springy pasta, milky ricotta thinned out with a little starchy pasta cooking water makes for a saucy, soupy dish that’s seasoned with loads of black pepper and herbs. For the best flavor, use at least three different kinds of herbs, break out some nicer olive oil and look for fresh ricotta. Lemon lovers can grate in the zest of half a lemon as well.
Skillet Beet and Farro Salad
This hearty winter salad can be a meal or a side dish, and warming it in the skillet makes it particularly comforting. Cook your farro until you see that the grains have begun to splay so they won’t be too chewy and can absorb the dressing properly.
Hearty Whole-Wheat Pasta With Brussels Sprouts, Cheese and Potato
This easy recipe is basically a macaroni and cheese with vegetables. It is a jumble of cuisines: British, with the brussels sprouts; Italian, the pasta with potatoes; and lavish, with its gooey mixture of ricotta, butter and Parmesan. It is also child-friendly and easy to cook on a weeknight.
Orzo With Peas and Parsley Pesto
This is like a pasta version of the classic rice and peas risotto, risi e bisi. It’s a beautiful springtime dish. You can make a whole batch of pesto so that you have it on hand for other uses (like sandwiches), but for this dish you’ll need only a half batch.
Rice Noodle Salad With Salted Peanuts and Herbs
This satisfying salad has rice noodles and vegetables in equal measure, making it bright, crisp and light. The peanuts add richness and a salty crunch, along with a dose of protein. And the dressing is a little spicy and a lot tangy, with a pungent kick from fish sauce, garlic and ginger. The recipe makes just enough dressing to lightly coat the vegetables and noodles, but if you’re a fan of heavily dressed salads, consider doubling it. Any leftover will keep in the fridge for up to a week, and you’ll be happy to drizzle it on fish, chicken and all kinds of vegetables.
Hot Penne With Chilled Tomato Sauce And Charred Tuna
Penne Alla Norma
Spinach and Feta Borek
In Turkey, savory pastries like these are made with hand-rolled yufka sheets, but store-bought phyllo dough makes a fine substitute. Often shaped into bite-size parcels, this large version may be cut into wedges. Serve it with a salad of sliced cucumber and radishes, and a bowl of olives, if desired.
Pasta With Caramelized Peppers, Anchovies and Ricotta
Caramelized slivers of soft bell peppers and whole cloves of garlic serve as the sweet vegetable-based sauce for this summery pasta. The ricotta gives everything creaminess and body, while herbs and scallions lend freshness, and anchovies depth. If you have an open bottle of wine on hand, you can add a splash to deglaze the tasty browned bits on the bottom of the pan. But don’t bother opening something new: A little water or dry vermouth does the trick nearly as well.
Penne With Spicy Cauliflower Sauce
Chicken and Escarole Salad With Anchovy Croutons
Think of this salad as an umami-charged version of a classic Caesar. The central difference is that the egg yolk, which is typically emulsified into a creamy dressing, is plopped directly onto the lettuces, leaving you to break it and let it mingle with the salty, garlicky, lemony dressing, which is bolstered with a bit of soy sauce. (If the whole, raw egg yolks freak you out, swap them for jammy soft-boiled eggs or crispy fried eggs.) The true reason to make this salad, though, is that it’s adorned with chicken-fat-laced anchovy croutons, made in the oven while the chicken finishes cooking. They are worth the price of admission.
Braised Cabbage
The chef Floyd Cardoz shared this recipe with The Times in 2011. “I personally love cabbage,” he said. At Tabla, his restaurant on Madison Square Park, he offered lightly caramelized cabbage wedges that had been spiced with cloves, black mustard seeds, shallots, garlic and ginger. Mr. Cardoz brought out the sweetness of the cabbage, and in the plating of it, its beauty.
Penne With Ricotta and Asparagus
Egg White Frittata With Leeks
Chicken Kebab, Turkish Style
Florence Fabricant's Penne With Artichokes And Mushrooms
Pasta With Herbed Ricotta, Tomatoes and Spinach
Macaroni With Tomato Sauce, Chard and Goat Cheese
This tomatoey version of macaroni and cheese is a great way to use greens or other vegetables.
Penne With Peas, Pea Greens and Parmesan
Many farmers who sell peas also sell the shoots and tendrils that grow with them. They’re sweet, light and nourishing, especially when you serve them along with peas.
Risotto With Kale and Red Beans
I’m always on the lookout for vegetables with red pigments, a good sign of anthocyanins, those beneficial flavonoids that are known for antioxidant properties and are present in purple and red vegetables. When you cook the kale with the rice, the red in the kale dyes the rice pale pink (the kale goes to a kind of drab green). The first time I made it, without the red beans, the finished product reminded me of the way the rice looks when I make red beans with rice. So I decided to add red beans to the mix, which provide a healthy dose of protein and fiber, as well as color.