Weeknight
3493 recipes found
Split Green Mung Beans, Mumbai-Style
Curry-Rubbed Sweet-Potato Planks
Avocado-Onion Salad
Malcolm and Kelley McDowell's Pink Rigatoni
Chinese Steak With Asparagus and Rice
Stir-Fried Quinoa With Vegetables and Tofu
I’ve substituted cooked quinoa here for rice. You can use either regular or royal red quinoa for this dish. As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than five minutes.
Two-Pasta Timbale
Herbed Chicken and Spinach Meatballs
These are meatballs to make when you want to eat on the light side, without sacrificing flavor. They are highly seasoned, with chopped spinach and cilantro and lots of aromatic spices. No need for a sauce, they can be served alongside a leafy salad or with steamed rice. Make the meatball mixture a day or two in advance, if desired.
Tim McNulty's Skate Wings Piccata
Breaded Fillets of Sole
Stir-Fried Rice Stick Noodles With Bok Choy and Cherry Tomatoes
Rice noodles are delicate and light, and especially welcome to those who are gluten-intolerant. You might find it easier to use tongs for this once you’ve added the noodles to the pan. Bok choy is a member of the cabbage family and has all those antioxidant-rich phytonutrients that the brassicas are known for.
Khatti Dal, Hyderabad-Style
Julie Sahni is an architect by training, but while teaching Indian cooking on the side, she was “discovered” in 1974 and written about in The Times by Florence Fabricant. She has since become a well-known author of Indian cookbooks. In 2012, she taught Mark Bittman how to make several different kinds of dal, including this one. Carefully follow instructions for the tadka — heated ghee or oil and spices. It is the finishing touch, unparalleled in its brilliance and simplicity, and pairing the correct tadka with its designated dal is if not critical then at least desirable. To make it, you take ghee or oil and heat it with seeds, spices and, usually, some kind of onions, often to a degree that other cuisines might consider “overcooked.” The tadka is poured into the dal just before serving, and the whole thing explodes with fragrance and flavor.
Tom Yum Soup With Tofu and Vermicelli
Tom yum is a hot and sour soup from Thailand with lively notes of lemongrass, makrut lime leaves and galangal. There are many variations of this iconic soup, including tom kha (coconut milk and dominant galangal notes), tom yum pla (fish) and tom yum gai (chicken). This version is vegetarian, hence not traditional, but it is reminiscent of tom yum koong nam khon, a creamy version that uses canned evaporated milk. (Use coconut milk if you prefer). Tom yum is often moored by nam prik pao, a staple Thai chile paste of roasted chiles, shrimp paste and fish sauce, but in this recipe, a combination of soy sauce, lime, garlic and sambal oelek provides a similar umami kick. The addition of vermicelli and tofu is also unconventional, but it turns this soup into a hearty, quick and comforting weeknight dinner. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Clams With Celery and Toasted Garlic
One of the easiest and most satisfying ways to serve steamed clams is next to thick slices of toast that have been drizzled with olive oil and rubbed with a cut clove of garlic. Another option is to take a slotted spoon and remove all the clams, leaving all the juicy goods behind and using that liquid to heat up a drained and rinsed can of small white beans, or to finish cooking pasta like linguine or spaghetti. Once the beans or pasta are warmed through and have soaked up some of that clammy business, pour it into a large bowl and top with the clams. This recipe uses littleneck clams; look for ones somewhere between the size of a large grape and small apricot. Cockles are an excellent smaller, sweeter substitute; they are extremely similar to clams in anatomy, flavor and texture. Most clams you buy have already been scrubbed and soaked to purge any sediment, mud or sand, but it’s still a good idea to give them another scrub once you’re in your own kitchen. And the chorizo (or bacon, or pancetta) is optional; if you leave it out, the recipe is pescatarian.
Roasted Chicken With Crispy Mushrooms
The sherry in this easy sheet-pan recipe makes it feel a little like chicken Marsala. But roasting everything on a sheet pan lets the mushrooms crisp at the edges and turns the chicken thighs golden brown. It’s slightly more sophisticated than your average weeknight chicken dinner, but still speedy and fuss-free. Serve it with rice or noodles to soak up all the buttery, winy pan juices.
Chile-Roasted Chicken With Honey, Lemon and Feta
A little sweet, a little spicy and very citrusy, this easy chicken recipe hits all the right notes, making it the kind of weeknight dinner you’ll put on repeat. The feta adds a creamy, salty bite that’s softened by the lemon and honey, while rosemary and red-pepper flakes round out the flavors. Serve this with a loaf of crusty bread or flatbread for scooping up all the tangy pan juices. You won’t want to leave a drop behind.
Brussels Sprouts With Paneer and Lime Dressing
One of my go-to side dish hacks is sprinkling crunchy, cracked whole spices onto a pan of vegetables before roasting. The spices toast in the oven, releasing their fragrance and flavor, which can be absorbed by the likes of the brussels sprouts, cherry tomatoes or sweet potatoes sharing the pan. Adding paneer to the pan in this recipe, adapted from “Dinner in One: Exceptional & Easy One-Pan Meals” (Clarkson Potter, 2022), turns a side dish into a light and tasty meal, one that’s easily filled in with a little yogurt and some flatbread served on the side.
Steamed Cod With Mesclun And Sweet Soy Dressing
Roasted Salmon With Fennel and Lime
Fennel is used several ways to flavor these tender fillets of slow-roasted salmon. The seeds are mixed with lime zest and salt to rub all over the fish before cooking, which perfumes it through and through. Then a shaved fennel bulb is used two ways, both roasted in the pan beneath the fillets and tossed with lime juice into a crunchy, slawlike salad to serve on the side. Elegant yet supremely simple, this is fast enough for a weeknight but special enough to share with friends.
Grilled Tuna Stuffed With Mesclun
Fresh Fried Clams
Rice With Edamame
This dish is called mame gohan, the Japanese version of rice and beans. The beans are simmered in dashi seasoned with mirin and light soy sauce, and then the same cooking liquid is used for the rice. Before serving, the beans and rice are folded together, with a light dusting of salt and black sesame seeds.
Stir-fried Succotash With Edamame
While we’ve still got corn and peppers aplenty, make this Asian version of the American classic succotash. I love the combination of sweet and seared flavors in this dish.
