Weeknight
3493 recipes found
Barley and Herb-Stuffed Vegetables
This dish is based on a Turkish stuffing for vegetables, a delicate sweet-savory rice mixture seasoned with allspice, cinnamon, parsley, and dill or mint. I decided to use barley instead of rice for a heartier dish. Once stuffed, the vegetables are gently cooked in a mixture of water and oil.
Pasta With Chopped Pesto and Peas
This pesto doesn’t call for a food processor, blender, or mortar and pestle — and it’s better for it. Instead, all of the elements are chopped and mashed together by hand. (Pesto means “to pound, crush or smash” in Italian.) In Tuscany, this would be done with a half moon-shaped mezzaluna, but a chef’s knife does the job, too. The result is a more textured mix with bright pops of flavor, like a sauce, herb salad and nut garnish in one. Basil and pine nuts are classic choices, but this version, “I Dream of Dinner (So You Don’t Have To),” by Ali Slagle (Clarkson Potter, 2022), was guided by the pesto ratio in “Salt, Fat, Acid, Heat” by Samin Nosrat. It works with whatever soft herbs and nuts that you like and have on hand.
Biscuits
What is more traditionally Southern than fluffy biscuits bathed in butter? These are sinful with dinner, terrific toasted and slathered with butter and marmalade the next morning.
Risotto With Artichokes And Fava Beans
"Pudding" of Greens, Bread And Black-eyed Peas
Deviled-Crab Casserole
This is our hands-down favorite. Each cook had a slightly different recipe. This is Martina's.
Penne With Tomatoes, Basil and Two Cheeses
Roasted Mushrooms With Garlic
Sautéed Corn, Greens, Bacon and Scallions
This recipe came to The Times by way of Katie Workman, author of “The Mom 100 Cookbook,” a book for parents who want to feed their kids (and themselves) wholesome meals that also taste good. She took as her motto for the vegetables chapter: “They can’t eat only raw baby carrots for the rest of their lives.” She believes that reasonably lavish applications of fat (bacon bits, butter, cheese, oil) make vegetables instantly palatable, and she is right. Her default technique is to sauté a shallot in butter, turn the vegetables in the pan until they start to soften, then cover tightly and let them cook in their own steam, testing them often. Here, a colorful medley of fresh corn, bell pepper, and kale are sautéed with bacon fat, butter and shallots, then tossed with bacon bits and scallions. It's endlessly versatile – substitute carrots or summer squash for peppers, onions for shallots, spinach for kale – and could very well win over the pickiest of eaters.
Pasta With Radicchio, Bacon and Pecans
A char under the boiler shows off radicchio’s pleasantly bitter flavor to its best advantage. Paired with the sweetness of ricotta and pecans, with salty smoked bacon and sharp pecorino, this is a pasta with big flavor. Use round radicchio di Chioggia, long radicchio di Treviso or curly fingered radicchio Tardivo.
Cold Tomato Soup With Rosemary
Risotto With Shrimp And Arugula
Fennel and Mushroom Salad
Mushrooms and Chives With Tofu Croutons
Bacon-Cheddar Quiche
This mashup of Julia Child recipes, combining elements of her quiche Lorraine and quiche au fromage, then pouring them into a lard-and-butter based pie crust, results in a serious breakfast feast. You could make the whole thing the night before serving it, and consume it at room temperature in the morning. But just making the dough for the crust in advance will save loads of time -- and the pleasure of the bubbling hot dish on a breakfast table is impossible to deny.
Turkish Spinach with Tomatoes and Rice
Not every tradition allows rice during Passover; in this fragrant dish there’s just enough of it to add substance to the vegetables. Some Sephardic Jews have traditionally allowed rice during Passover, whereas many Ashkenazi Jews do not. There isn’t much of it in this Turkish spinach dish, adapted from a recipe in Clifford A. Wright’s “A Mediterranean Feast,” just enough to add substance to the vegetables.
Cabbage Stuffed With Chicken and Mushrooms
Bok Choy With Shiitakes
Pasta With Sardines, Bread Crumbs and Capers
This quick and easy version of the classic Sicilian pasta dish comes together in about 20 minutes with ingredients you probably already have in your pantry and fridge. You can pick up anything you're missing at the corner deli.
Lemon Risotto With Brussels Sprouts
If you’re looking for a new way to include healthy Brussels sprouts in your diet, look no farther than this tantalizing risotto. Like the other cruciferous vegetables, Brussels sprouts are loaded with sulfurous compounds that are believed to have strong antioxidant properties.
Risotto With Turkey, Mushrooms and Peas
Turkey makes an unexpected but welcome addition to this traditional risotto.
Pasta With Garlicky Anchovies and Broccoli Rabe
Anchovies star in this robust, wintery pasta dish, lending a savory backbone to a pan full of wilted broccoli rabe and fresh tomatoes. Although the anchovies and garlic are sautéed in olive oil, butter is added at the end, giving the sauce some richness and body, and mellowing the bitterness of the broccoli rabe. Note that while the ricotta adds creaminess to the pasta, it is strictly optional. Leave it out for a leaner dish with a more concentrated flavor.
Shad and Shad Roe With Mushrooms
Purple Barley Risotto With Cauliflower
Purple prairie barley is an heirloom grain that originated in Tibet. High in protein, the grain has the chewy texture of regular barley but with a dark purple hue. If you can’t find purple barley, make this delicious risotto with the regular type, preferably whole hulled barley that has not been pearled. (Pearl barley cooks more quickly, but many of the nutrients are lost when it’s pearled.) Whichever you use, cook the barley ahead of time so that the dish doesn’t take too long to make. Purple prairie barley takes about one and a half hours to cook if unsoaked, about one hour if soaked. A cup yields just under 4 cups cooked barley.