Weeknight
3431 recipes found
Turkey Kimchi Pancakes
These crispy but delicate fritters are a riff on pajeon, savory Korean pancakes that can include vegetables (like these vegetable pajeon), meat or seafood (like these scallion pancakes with squid). This version, inspired by Thanksgiving, features leftover turkey and fresh green beans, along with common pajeon ingredients like scallions and kimchi. The ingredients are bound by a light batter using flour, egg and water and then fried. Serve the pancakes right away, while hot and crunchy, but if you happen to have any left, they can be reheated in the oven at 350 degrees on a baking sheet to recrisp.
Hobakjuk (Korean Squash Porridge)
Traditionally made with kabocha squash, this soothing porridge showcases the natural velvety texture of winter squash. Make this when squash is in season, as the flavor of the porridge will be best when the gourds are at their peak, both nutty and sweet; use kabocha, butternut or any orange-fleshed squash or pumpkin. Sweet white rice, also known as glutinous rice, becomes sticky and thickens the mixture naturally as it cooks. Typically topped with slivered Korean dates and pine nuts, a more modern, crunchier nut-and-seed topping contrasts this creamy, bisque-like soup. Leftovers freeze very well.
Cranberry Grilled Cheese
Somehow, there is always leftover cranberry sauce after all of the other Thanksgiving leftovers have disappeared. The classic grilled cheese sandwich comes to the rescue, welcoming any cranberry sauce you have on hand into its warm, melty embrace. A meat-free alternative to the traditional Thanksgiving leftover sandwich, this cranberry sauce grilled cheese thrives with mild or sharp Cheddar, though any cheese is welcomed here. Adding in a layer of Dijon mustard and of course, a few slices of turkey, are also great ideas.
Spicy Black Bean Soup
There are a lot of things to love about this soup: It comes together in 20 minutes in just one pot with fewer than 10 ingredients. But most importantly, minimal effort results in a velvety yet bright soup. The cocoa powder accentuates the fudginess of the black beans, while the salsa verde adds surprising tartness. The tomatillos in the salsa also contain pectin which, along with the starchy bean liquid, quickly thickens the soup. While the soup’s cooking, ready your garnishes as you’ll want plenty to top the bowls. Leftover soup keeps for up to three days, but will stiffen as it sits, so thin with water as needed or turn it into refried beans.
Hoisin-Peanut Shrimp and Slaw
Inspired by Vietnamese fresh spring rolls dipped into peanut sauce, this simple-to-prepare meal features sticky glazed shrimp and a lively salad of crunchy vegetables, sprightly herbs, crispy fried onions and a creamy peanut dressing. Hoisin sauce helps streamline the ingredient list; the sweet, salty, umami-filled condiment coats the shrimp before a quick broil and adds depth to the dressing. And by using a coleslaw blend, preferably one with a mix of vegetables, chopping is minimal, too. This recipe quickly feeds a crowd, but it can also be halved to serve four on a weeknight. For a heartier meal, eat with rice noodles or rice.
Butter-Poached Carrots
It doesn’t seem that butter, water and salt should result in carrots that taste this supremely of carrots, but the magic is evident in the incredible distilled carrot flavor, thanks to a little technique. In the 5 minutes it takes for the water to come to a simmer in a closed pot, the water gains the sweet, root-vegetable flavor of the carrots while also emulsifying with the butter into a glossy sauce. These are buttered carrots, but poached in their own glossy orange liqueur, making them the carrotiest carrots you’ll ever taste. This recipe comes from the French chef Raymond Blanc, by way of the food writer Bee Wilson, as featured in her 2023 cookbook “The Secret of Cooking.” Her promise is simple but life-changing: “On lifting the lid, you will see that the butter and water have formed a silky emulsion and, because of the quick cooking time, the carrots retain their orange color and sweet flavor in their buttery bath.” Because this universal side dish is so quick to cook, Ms. Wilson likes to have a pot of it ready up until just the last moment before serving.
Turkey Stuffing Meatballs
The classic combo of turkey and stuffing, all rolled into one. These turkey meatballs use cubed bread as their binder. The bread is joined by olive oil, chicken stock, minced vegetables and seasonings to make them extra moist and flavorful. The meatballs come together much faster and easier than roasting a stuffed turkey, which makes them an easy win for when you have all the Thanksgiving leftovers except for turkey. Perfect for more than just Thanksgiving, these meatballs can be served with gravy and cranberry sauce, stuffed inside of a sandwich, on top of a salad, or as an appetizer. Feel free to swap ground turkey with chicken or pork and the bread cubes with packaged herb or cornbread stuffing or even any leftover stuffing if you have it.
Brussels Sprout Salad With Pomegranate and Pistachios
This autumnal side, inspired by tabbouleh, swaps the usual parsley and tomatoes for shaved brussels sprouts, scallions, chopped fresh mint, juicy pomegranate seeds and roasted pistachios, all tossed together in a tangy sumac-lemon dressing. The traditional bulgur remains, ensuring this salad has enough heft to stand out as a great vegan option at the Thanksgiving table and beyond, though the jeweled bowl is sure to attract omnivores, too. Perfect for potlucks, it can be assembled ahead of time, and, since it’s served at room temperature, it can easily be packed up and carried wherever you might be heading.
Easy Roasted Carrots and Crispy Kale
Tender and sweet caramelized carrots and crisp-edged roasted kale make a delicious pair in this simple side. The two are roasted on every cook's favorite baking pan, a large rimmed baking sheet, also known as a half-sheet pan. The carrots get a little head start to make sure they are caramelized and sweet, and the kale is sliced thinly and massaged with oil and salt before cooking, ensuring that it roasts quickly and procures some prized crispy edges that contrast nicely with the tender carrots. A squeeze of lemon at the end brightens the whole dish.
Cabbage and Mandarin Orange Winter Slaw
Full of surprises, this sweet, savory, spiced slaw is a perfect festive side that’s quick to make. Shredded cabbage, fennel, scallions, mandarin oranges and a whole lime create a fragrant base that gets tossed with a crunchy spiced oil seasoned with makrut lime leaves, coriander and cumin. The spiced oil is made first, so it has time to cool before dressing the slaw; you’ll have time to slice your salad ingredients while the hot oil cools. The toasted spices add a fragrant crunch to sprinkle on top. Makrut lime leaves add an extraordinary citrusy aroma with a slightly floral note that makes the slaw truly special. If you can’t find them, substitute with an extra fresh lime. The slaw is best served right away, but can be enjoyed the next day; just strain any liquid and refresh with a few tablespoons of olive oil.
Crunchy Brussels Sprouts and Apple Slaw
Finely shaved brussels sprouts provide a robust structure for this crave-worthy salad, their mildly bitter leaves emboldened by a sweet and tart maple-and-mustard dressing. Every element of this salad works hard to make this slaw memorable: Apple provides sweet, fruity bursts; the shallot injects aromatic appeal; the almonds bring much-needed crunch; the mint lends bright herbaceousness; and salty pecorino imparts essential sharpness. Serve with bread, or enjoy as a leafy side accompanying a main. An excellent choice for entertaining, this salad can hang around for a while.
Red Cabbage Salad With Orange Vinaigrette
This fall salad radiates vibrancy and texture: crunchy red cabbage and almonds, crisp-sweet apple, tangy dried cranberries and a vinaigrette that’s zesty with orange and red pepper. It would pair equally well with super rich pork chops and sausage or lean roast turkey. Add chickpeas or salty cheese to turn it into a bright main dish.
Sheet-Pan Brussels Sprouts and Bacon
Brussels sprouts and bacon are proof that opposite flavors can attract. In this easy sheet-pan recipe, the earthy, green sprouts are roasted with rich and smoky bacon so their flavors mingle while they cook. The bacon’s robust flavor seeps into the sprouts’ leaves, helping them caramelize and adding textural contrast to each bite. Shallots are roasted alongside too, adding sweetness as they brown. A little garlic, lemon, some red pepper and perhaps an herb add brightness and spark to this simple side.
Garlicky Mushrooms and Herbs
This stellar side of caramelized mushrooms and herbs will quietly dazzle on any table, with little effort. The mushrooms are cooked in a hot, dry pan to release their moisture and start caramelization, then butter and olive oil coat the mushrooms with a soft, silky sheen. The finishing touch of soy sauce amplifies the umami of the mushrooms, for an earthy, savory dish. Garnish with different herbs or cheese, depending on the meal being served. Sprinkling these on seared steak; toast slathered with a soft cheese; or mashed potatoes would be wise.
Sausage and Peppers Frittata
This is a quick breakfast twist on the classic Italian-American sausage, peppers and onions sandwich. Here, the sausage, peppers and onions are joined by potatoes and sautéed up in a skillet. The sausage is crispy, the peppers and onions are spicy and sweet, and the potatoes are soft and pillowy. Dried fennel seeds join the party, adding depth of flavor as they heat up in the pan. (They are especially important if you leave the sausage out altogether for a vegetarian option). Finally, just the right amount of eggs beaten with Parmesan turn the classic sandwich into a simple yet hearty frittata that is a crowd pleaser for all ages.
Roasted Red Pepper and Feta Cornbread
While there’s nothing wrong with a pan of classic cornbread, this recipe makes for a fun twist when the occasion calls for something a little bit more festive. Jarred roasted red peppers not only add a pop of color, but also a juicy, vinegary tang that balances the richness of the cornbread and helps keep it moist and tender. The feta softens but doesn’t melt, leading to satisfying little pockets of cheese in each piece. Finally, thanks to the sour cream in the batter, this cornbread won’t dry out overnight. To make in advance, fully cool the cornbread, then cover with plastic wrap and store at room temperature for up to 24 hours before serving.
Sautéed Kale With Hot Honey
This kale gets its sweet heat from a floral and fruity combination of orange, habanero chile, honey and thyme. By cooking the kale in a covered pot, the flavors of the aromatics seep into each bite, and the kale stems soften, so you can skip the fussy step of stripping the leaves. This recipe doubles easily, and would work beautifully with brussels sprouts, broccoli, carrots or winter squash; adjust cooking times accordingly and add more water or orange juice to keep the mixture from drying out. Eat alongside black beans, crispy potatoes and a roast chicken or turkey.
Roasted Gochujang Cabbage
As the moisture from a heap of chopped cabbage evaporates in a scorching hot oven, the leaves shrink and soften and their edges crisp. Each bite is also warming and spicy thanks to a coating made mostly of gochujang, the chile paste made of gochugaru, fermented soybeans and glutinous rice. (Gochugaru and cabbage are a classic combination in kimchi.) Serve alongside tofu, pork tenderloin or another protein, or something starchy like rice or roasted sweet potatoes. Leftovers are great in egg sandwiches and quesadillas.
Angry Chicken
Arrabbiata literally translates to “angry” in Italian. Don’t worry, the goal of this angry chicken is to make you just the opposite. Sugo all'arrabbiata is traditionally a simple, spicy tomato sauce that gets its heat and flavor from spicy chile peppers: dried, fresh or both. This recipe uses both crushed red pepper and chopped Calabrian chiles or hot cherry peppers — along with olive oil, shallot, tomatoes and garlic — to make sauce for crispy chicken thighs to lay in as they are roasted to perfection. Additional hot peppers or fresh tomatoes are more than welcome. While there’s plenty of sauce to serve traditionally over pasta, this arrabbiata is happiest over creamy polenta.
Creamy Tortellini Soup
Store-bought, cheese-filled tortellini are immersed in an extra creamy tomato broth alongside Italian sausage and Tuscan (lacinato) kale, creating a hearty and comforting soup that comes together in 30 minutes. Paprika and dried fennel seeds give the soup an unexpected flavor profile that enhances the sweet creamy tomato broth. Kale is added in the last few minutes of cooking, ensuring it keeps enough of its bite. Lemon juice finishes off the soup, bringing a hint of brightness at the very end. Endless subs and additions are welcome for this recipe, with kale easily replaced with spinach, Swiss chard or cabbage. The sausage can be left out for a vegetarian option and the heavy cream can be subbed with whole milk or non-dairy cream for a lighter broth. And of course, the tortellini can be replaced with ravioli, which are basically the same thing, but shaped differently.
Sheet-Pan Chicken and Cheesy Broccoli
This weeknight sheet-pan meal takes just a handful of ingredients and turns basic chicken and broccoli into a zesty family meal. Chicken legs are coated in punchy Italian seasonings and roasted until fragrant, golden and crispy. The genius move here is tossing the broccoli in the chicken drippings, encouraging the florets to absorb all of the flavorful pan juices as they cook. A final shower of Cheddar and Parmesan creates a cheesy drape over the florets, and the errant cheese that hits the pan turns into crispy frico shards. If there are any leftovers, they can be chopped and tucked into rolls or tossed with pasta the next day.
Chicken Meatball Soup With Orzo and Dill
This comforting chicken soup with orzo, cabbage and dill boasts tender chicken meatballs instead of the traditional shredded chicken. The soothing broth gets an extra flavor boost from kombu, which infuses the soup with a deeper layer of salty, briny notes. Seasoned with Parmesan and dill, bound with crushed saltines (which can be replaced with plain bread crumbs), and inspired by matzo balls, these juicy ground chicken meatballs come together quickly while the veggies cook. The meatballs can be made a few hours ahead and kept refrigerated. As they poach in the broth, they impart even more chicken flavor to the soup.
Cauliflower Milanese
This cauliflower Milanese dish is a meat-free riff on veal Milanese, which originated in Milan, where it is still quite popular. The original Milanese-style breaded cutlets were initially prepared with veal, battered with bread crumbs and fried until golden brown. Over time — due to cost, availability and sustainability — chicken became the protein of choice. Today, chicken Milanese is prepared worldwide, with slight topping variations. Traditionally, it is served with a light, lemon-dressed salad. This version substitutes cauliflower for the protein and swaps pan-frying for a simpler sheet-pan bake. Cauliflower, now the star of the dish, softens as it bakes, and the bread crumb coating crisps, providing a crunchy exterior. Top it with a light, lemony arugula salad for a fantastic weeknight meal.
Ssamjang Pork Meatballs
Sweet and spicy ssamjang is a Korean sauce, mostly used for grilled dishes. Made with slow-fermented soybean paste, it’s salty and pungent and adds quite a bit of flavor, perfect to spruce up some ground pork for a quick, weeknight meatball. You can buy it in the Asian grocery section or make your own. Try these meatballs in a lettuce cup with rice and kimchi or served straight-up with some grilled vegetables.