Weeknight
3493 recipes found
Stir-Fried Beef and Sugar Snap Peas
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
Spring Soba With Tinned Fish
While tinned mackerel and sardines may look like they’re hibernating, they’re actually hard at work, their confident flavors intensifying in that salt and olive oil. In this recipe, that seasoned oil is used to fry capers, char scallions and sauce whole-grain noodles. It’s balanced with spring’s sweetest vegetables: thinly sliced asparagus, crunchy snap peas or snow peas, slackened only slightly by salt and residual heat from the pan. Feel free to trade the scallions for garlic scapes or leeks, add fava beans or peas to the noodles in their final minutes of boiling or top the finished dish with pea greens or soft herbs.
Basil Mashed Potatoes And Peas
Vietnamese-Style Portobello Mushrooms
Spicy Stir-Fried Tofu With Corn, Green Beans and Cilantro
Few dishes are as simple as the stir-fry, which just requires some chopping, a few seasonings and a blistering hot pan. This sweet and spicy stir-fry is a light meatless meal, loaded with fresh green beans, corn and tofu. Ginger, garlic and jalapeño provide a little heat.
Tofu With Spinach Sauce
Stir-Fried Sugar Snap Peas
Braised Melange Of Vegetables Glazed With Parmesan
Springtime Lamb Stew
Potato-Arugula Salad With Cucumber Vinaigrette
Sprouted Brown Rice Bowl With Carrot and Hijiki
Sprouting any grain increases its nutritional value by making its nutrients more bio-available, among them calcium. But it’s the flavor and texture of this new sprout that have gotten me hooked. If you’ve been hard pressed to get your family to embrace brown rice, this may be the way to go. Julienne carrots with hijiki seaweed is a traditional Japanese combination. Here I’ve added some tofu to bulk up the protein. Hijiki is an excellent source of iodine, vitamin K, folate and magnesium; the seaweed is soaked and simmered before cooking with the carrot and aromatics.
Scallops Of Salmon With Dill Sauce, New Potatoes And Sugar Snap Peas
Skillet Chicken With Rhubarb
In this savory skillet dinner, rhubarb, onions and garlic are simmered with white wine and butter into a rich sauce for browned chicken parts. I call for a whole, cut-up chicken here, so you’ll have the different parts to choose from at the table. (Just be sure to watch the breasts carefully; they might finish cooking before the dark meat.) But you can use your favorite chicken part instead. Thighs and drumsticks work particularly well. This dish goes nicely with polenta, which also helps brighten the rather drab color of the brightly flavored sauce.
Easy Paella
You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust on the bottom. The name “paella” refers not to a combination of rice, seafood, sausage and other meats, but rather to the paellera, a large pan that looks like a flat wok. But you don't need one to make a good paella. A cast-iron skillet will do just fine. Shrimp is called for here, but you can use chicken, sausage, vegetables, scallops, pork or firm tofu in its place.
Marinated Squid
Slow-Roasted Citrus Salmon With Herb Salad
This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy — spices, herbs, citrus, chiles — which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where “looks impressive” and “not a ton of work” overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.
Spaghetti With Broccoli Rabe, Toasted Garlic and Bread Crumbs
Broccoli rabe can take whatever you throw at it and still shine. Its mild but distinctive bitterness dominates almost anything you cook it with — but what’s wrong with that? So a pasta sauce that features it teamed with garlic and chili flakes is a natural. Add bread crumbs for crunch and the dish is a real winner. You can use the same pot for cooking the broccoli and the pasta; you can use the same skillet for toasting the bread crumbs and finishing the dish. The whole thing will be done within 20 or 30 minutes, and it will showcase broccoli rabe beautifully, as it deserves.
Steamed Jasmine Rice With Grilled Eggplant Salad
This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid’s wonderful book "Seductions of Rice" (Artisan, New York). Jasmine rice is an aromatic, soft, long-grain rice widely used in Thailand. The Thai dishes that employ fragrant rice are also well seasoned, so this rice is traditionally cooked without salt. I like to use my panini grill for grilling eggplant.
Germaine's Scallop Salad
Chicken Liver Salad
Sautéed Bluefish With Spicy Salad and Ginger Rice
Mashed Potatoes With Scallions
Turkish Bean Soup