Weeknight
3493 recipes found
Smoked Trout Salad, Cucumber and Roasted Pepper Sandwich
For this sandwich I use canned smoked trout — it’s packed in oil and not dry, so it lends itself to a mixture like tuna salad. I flake it in my mini-processor, then mix it up with a little yogurt and mayonnaise.
Tuna Burgers
The chef Michel Richard featured these tuna burgers in his 2006 cookbook, "Happy in the Kitchen." At the time of publication, Mr. Richard's Washington, D.C., restaurant, Citronelle, was considered one of the best in the country. Basil, soy, anchovies and garlic add layers of flavor to this simple-to-assemble tuna burger.
Salmon Steak au Poivre
Tuna With Sesame Crust And Balsamic Glaze
Nectarine Crisp
Coconut Ginger Chicken
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Ann LaFiandra's Blueberry Pie
Brown Basmati With Coconut, Almonds And Currants
One-Pot Creamy Pasta and Greens
In this recipe, frozen spinach, pasta and a whole lot of milk come together to create a satisfying pasta dish that will remind you of the best creamed spinach you’ve ever had. Stir the mixture often and vigorously to help the pasta release its starch and create a rich sauce. The lemon peel provides a bright citrus flavor, but you can leave it out. If you’d like a spicy version, add a dash of red-pepper flakes along with the shallot and garlic. You can also substitute different greens: Instead of frozen spinach, you can use 2 cups of chopped dark leafy greens, like chard or kale.
Southern Black-Eyed Peas and Cauliflower
This sweet and savory black-eyed pea dish, from vegan cookbook author Chloe Coscarelli, calls for canned beans so it comes together in about a half hour. Serve with Ms. Coscarelli's super-easy biscuits. Leftovers, if you have any, can be eaten in a bun, sloppy-Joe style.
Spinach and Goat Cheese Quesadillas
Many types of greens would be delicious in these quesadillas. Spinach is the quickest to wilt and the easiest to find.
Polenta With Italian Peppers and Mushrooms
Peppered Tuna With Portobello Mushrooms
Stir-Fry Duck With Mushrooms and Broccolini
The last time I was in Chinon, I had lunch at a charming restaurant, Au Plaisir Gourmand. The name is fitting: Chinon was the birthplace of Rabelais, who valued indulgence at the table. We began with andouilles (tripe sausages) and continued with lièvre à la royale (hare stuffed with foie gras), as we poured more than one bottle of Chinon. I have never made either dish. But with these wines I still want something bold, earthy and luscious. Did someone say Asian? Starting with duck breast, sliced thick enough to be succulent in a stir-fry, I added mushrooms, broccolini and musky oyster sauce. Unless you worship at the table of Rabelais, the recipe is more than ample for two.
Quesadillas
Five-Spice Jasmine Rice With Portobello Mushrooms
Shrimp, Sugar-Snap Pea and Potato Salad With Mint and Pecorino
This recipe breaks the taboo of combining seafood and cheese. This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate. It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together. The cheese will practically melt into the salad, adding a glossy complexity. (Another young, semifirm sheep’s milk cheese would work. So would aged pecorino, but use less since it’s saltier. )
Stir-Fried Vegetables
Spinach, Fennel and Portobello Salad
Fish Poached In Cider
Marinated Pork
White-Clam Quesadillas
I love beer with seafood, especially casual summer seafood like lobster rolls, fried clams and steamers. A good white-clam pizza also calls for a refreshing pale ale. Using the pizza as my inspiration, I made clam quesadillas that I seared on the grill. While they were still sizzling hot, with the mellow cheese starting to ooze, I cut them into wedges, which disappeared almost as fast as the frosty mugs of beer. With a small portable grill, you can prepare them to cook at the beach or in the park. And if the weather does not cooperate, sear them on a griddle or under the broiler.
Grilled Potatoes