Weeknight
3489 recipes found
Pollo a la Piña (Pineapple Chicken)
Pineapples are grown all along the Pacific Mexican coast and are used in raw salsas as a condiment and in cooked salsas to give a sweet and tart counterpoint to spicy chiles and roasted meats and veggies. Pollo a la piña is a bright and savory dish with a smoky spicy kick from canned chipotle chiles in adobo and tropical sweetness from chopped pineapple and orange juice. This tender and juicy chicken makes a great taco filling. Or pile it on a bun with pickled jalapeños and shredded cabbage for a sweet, spicy and smoky sandwich reminiscent of the best BBQ but without firing up the grill.
Lemony Chicken Thighs With Chickpeas and Dates
This flavor-packed, one-pan dinner harnesses the full power of bone-in, skin-on chicken thighs. By gently searing the chicken skin, you get the crispiest skin possible, plus a pool of chicken fat. Use that fat to soften and season the chickpeas, jammy dates, onions and garlic that round out the dish. Sprigs of rosemary and strips of lemon peel perfume the chicken as it gently cooks in the oven, while a squeeze of fresh lemon juice adds a bright finish at the table.
Gukbap (Beef and Bean Sprout Soup With Rice)
Gukbap means “soup rice”: a rich category of Korean dishes where a scoop of steamed white rice is served inside a warming bowl of brothy soup. This variation of a classic Korean gukbap from Jeonju, South Korea, leads with beef and radish, bolstered by a hearty handful of kongnamul, or bean sprouts, which lend both protein and aroma. Many soups can be gukbap, so long as you serve it with the rice. The key to a good gukbap is the homemade broth, threaded with quiet umami: the kind of flavor you can’t get from a box.
Smashed Beef Kebab With Cucumber Yogurt
This quick skillet dinner of spiced, seared ground beef over cooling yogurt combines elements of two Persian classics: kebab koobideh (grilled kebabs) and mast-o-khiar (cucumber yogurt). The creamy yogurt base keeps close to the original, while the ground beef is hard-seared on one side like a scallop for a crisp texture. Walnuts and raisins, traditionally toppings for mast-o-khiar, get toasted in the beef fat, adding crunch and sweetness to balance the savory meat and tangy yogurt.
Turkey Sliders
These juicy turkey sliders are incredibly versatile: They’re simple enough for weeknights, but they’re also the perfect size for parties. The key is to use turkey with enough fat (ground turkey breast isn’t ideal here) so that your sliders will be perfectly moist; slathering them with a combination of barbeque sauce and mayonnaise provides additional insurance. Optional caramelized onions are the perfect savory, jammy topping to balance out the sharpness from the Cheddar and the sweet Hawaiian rolls, but the sliders are also great unadorned.
Pepper Steak and Celery Stir-Fry With Lemon
Lemon is the star of this quick weeknight stir-fry. Using both the peel and juice of the lemons gives this dish a wonderful scent and tangy finish. As with any stir-fry, you’ll want to have all your ingredients sliced and measured before you start cooking, since the meal comes together quickly once you start cooking. The celery softens just slightly, so it retains its herbal brightness plus a crisp-tender bite. Though you can opt for a leaner cut of meat like sirloin for the beef, fattier cuts like skirt or hanger will be more tender and boast richer beef flavor.
Sheet-Pan Coconut Curry With Squash and Tofu
In this warming sheet-pan dinner, winter squash receives the royal treatment, as it roasts in a (shallow!) coconut curry. Choosing a thin-skinned winter squash such as red kuri, kabocha, delicata or butternut means that no peeling is necessary. (In fact, the skin helps the squash keep its structure while cooking.) The whole curry is cooked on one sheet pan: The squash is roasted first, then the tofu, greens and coconut milk are added for an easy, hands-off approach. All curry pastes will vary in saltiness and heat, so add according to your taste preference. If you wanted a bigger flavor punch, you could add some grated ginger and garlic to the coconut milk. The leafy greens will crisp up around the edges, bringing a lovely textural contrast.
Camarones al Ajillo (Shrimp in Garlic and Guajillo Sauce)
A classic from the Pacific Mexican coast, ajillo is the combination of the words ajo and guajillo — garlic and guajillo chile. This dish makes cooking with dried chiles easy: There is no toasting or soaking, and the chiles go from dry to softened in garlicky oil in just one minute. Guajillo chiles are barely spicy, which makes them a great entry-level option for the hesitant but chile-curious. The fresh lime juice and butter at the end makes a silky and punchy sauce that goes perfectly with arroz rojo, but is also good enough for dipping. Usually, this dish is served with crackers for swiping through the sauce.
Lemony Hummus Pasta
Hummus, with its nutty and garlicky flavor, makes a fantastic dip, spread or even a salad dressing, but it can also be a great base for a pasta sauce. A little garlic and shallot sizzled in olive oil, along with fresh lemon juice and zest, help amp up premade hummus. With a little water, the hummus thins out enough to become a creamy sauce to fully coat noodles. You can add chickpeas, fresh herbs, za’atar or almost any roasted or fresh vegetable to this pasta and it will feel like your own.
Roasted Eggplant With Crispy Chickpeas and Cashew Sauce
This vegan main dish, both simple and delicious, is a guide to the art of slow-roasting eggplant to a tender, custardy texture and creating a flavorful, protein-rich sauce. Eggplant halves are gently scored, coated in oil, and slowly cooked at a high heat with chickpeas that become crispy and super nutty. Roasted cashews are pureéd with lemon, orange and a little garlic, transforming them into a super flavorful, buttery spread that pairs really well with delicate eggplant. While roasting, keep in mind that the eggplant will brown quickly, so be keen to check in on it.
Applesauce Coffee Cake
This warmly spiced, moist apple cake is the cozy breakfast, afternoon snack or dessert that dreams are made of. The top is covered with a generous layer of crumble that’s spiced with cinnamon or your favorite pumpkin spice blend and caramelized on the edges, which adds delicious toasty flavor and wonderful crunchy texture. The topping is at its most crisp the day that it is baked, but the cake stays soft and delicious for a few days when stored in an airtight container at room temperature. Brew a cup of tea or coffee, slice a piece of cake and enjoy these cozy flavors in any season.
Salmon With Avocado and Cilantro Salad
For nights when you need a sparkle of color, this dish is just that, in both appearance and taste. First, roast a side of salmon, rubbed with coriander and garlic, and topped with lime slices to infuse it with flavor. As it cooks, prepare this simple and bright avocado salad, spiked with lime juice, jalapeños and scallions, and tossed with gentle greens, to balance the richness of the salmon. Serve with lightly oiled pearled couscous or orzo, plain rice or cilantro rice, or crusty bread.
Creamy Butternut Squash and Coconut Noodle Soup
Sweet, savory, and full of flavor, this easy weeknight noodle soup takes a cue from the warmly comforting northern Thai dish khao soi, with a curry-spiced coconut broth and toppings that offer crunch and contrast. First, the butternut squash is simmered in the fragrant broth until very tender. Then the squash is mashed, becoming one with the coconut milk before stock and sweet and savory seasonings are added (to keep the soup vegetarian, use soy sauce instead of fish sauce). You can use any type of egg noodles here, from wide dried egg noodles to flat fresh egg noodles (sometimes labeled as wonton noodles). Ladle the flavorful squash broth over the noodles and garnish with as much garnish as your heart and stomach desires. Those toppings can be — but are not limited to — a lot of lime juice to cut the richness, cilantro, sliced fresh shallots, crispy shallots, fried noodles, chile oil or pickled mustard greens.
Chukandar Chicken (Tangy Chicken Curry With Beets)
Typically prepared with beef and sometimes chicken, this version of the traditional Pakistani dish uses canned beets instead of fresh ones. That cuts down on both cooking time and cleanup while achieving the same results: a comforting earthy, sweet and spicy curry with a dramatically deep purple appearance. Sourness from yogurt and lime juice balances the sweetness of the beets, while ginger and garlic add layers of flavor and complexity. Riff on the recipe by adding leafy greens like spinach a few minutes before adding the spices. Serve with rice or roti.
Japanese Sweet Potatoes With Maple-Tahini Crème Fraîche
Compared to garnet sweet potatoes and other types of sweet potatoes, the flesh of the Japanese variety is pale in color, sweeter and somewhat drier. This means that after cooking, they become pleasantly fluffy and creamy, as opposed to watery, and are ready to take on copious amounts of dairy and salt. Here they are topped with a super-simple tahini crème fraîche. Feel free to use sour cream as a substitute for the crème fraîche, but you may want to adjust the lemon juice as sour cream has a bit more tang. If you don’t have a steamer basket or colander that can accommodate 2½ pounds of potatoes, simply roast them.
Roasted Brussels Sprouts and Tofu With Chile Lime Dressing
Roasted brussels sprouts and tofu come alive when tossed with this sweet and spicy nước chấm-inspired chile lime dressing. The crispy edges of the sprouts and the firm texture of the tofu provide a perfect contrast to the tangy, umami-rich sauce. Pile on the soft herbs such as Thai basil, mint and cilantro, which add freshness and aromatic complexity to the dish. Serve alongside steamed rice for a flavorful and satisfying weeknight dinner that balances textures and tastes in every bite. For added crunch and flavor, top with chopped peanuts and crispy fried shallots. If you crave more heat, don't hesitate to add a generous serving of sriracha to kick things up. To make this vegetarian, swap out the fish sauce for a vegan one, or add tamari to taste instead.
Cabbage With Spiced Rum Butter and Scallions
Steamed cabbage is easily the unsung hero of any Jamaican takeout container. This recipe mimics the well-seasoned Caribbean side dish with a few additions and subtractions. Regardless of its edits, this particular steamed cabbage is a top choice to nestle next to rice and peas, brown stew chicken, fried plantains or all three. A spiced butter enriched with rum adds a few extra layers of flavor, and an entire bunch of scallions, along with onion and garlic, provide plenty of savory allium notes. Instead of including a more typical blend of carrots, bell peppers and other vegetables, the cabbage takes center stage as the star of the dish. Steaming the cabbage with the least amount of added moisture takes some attention and monitoring, but the concentrated flavors are worth the effort.
Sheet-Pan Gnocchi With Sausages and Peppers
Roasting gnocchi on a sheet pan gives the potato dumplings an irresistible, chewy-crisp texture with lovely browned edges. Here, the gnocchi are cooked with sausage and peppers, the classic sandwich combination, to make a rich and very savory one-pan meal. A handful of cherry tomatoes melt in the pan alongside everything else, adding a juicy element that’s almost like a sauce. Hearty and satisfying, this dish needs no accompaniment, though spooning it on top of a bed of arugula or baby spinach would add even more vegetables to the mix.
Fragrant Coconut Chicken and Sweet Potato
This deeply flavored saucy skillet meal comes together quickly thanks to rich coconut milk and fast-cooking ground chicken (though ground pork would also work well). Sweet potatoes get a head start in the skillet, where they’re speedily cooked until golden and tender; the simple act of covering the skillet with a lid expedites the process. The meat is browned with plenty of scallions, garlic and ginger, which impart lovely aromatic fragrance and depth to the dish. Coconut milk is added at the end to maintain its creamy texture and fresh flavor, while a finish of lime juice and chopped cilantro brightens and balances the sauce.
Roasted Cauliflower With Nước Chấm Sauce
Hearty slabs of cauliflower are deeply caramelized in the oven on high heat then dressed with a riff on the traditional Vietnamese nước chấm sauce — an umami-rich mix of fish sauce, rice vinegar, sugar, garlic and chiles. Fish sauce and garlic add pungency, vinegar brings a touch of sourness (in place of more traditional citrus), sugar rounds out these strong flavors with some sweetness, and chiles bring the heat. Mild, subtly sweet cauliflower benefits a great deal from getting burnished in the oven, and again from the sauce, while crushed roasted nuts add texture and bring out the vegetable’s nuttiness. Serve this dish as a starter or side, or supplement with rice to make it a main.
Leafy Greens With Turmeric Dressing and Spicy Pistachios
If there’s going to be a salad at any celebration, it deserves to feel as festive as the rest of the menu — but it should also be simple. Golden turmeric dressing will add brightness to any greens you choose, but it works especially well with bitter ones. The quick candied nuts add crunch, plus a dose of heat that keeps guests coming back for another forkful. If you tend to snack on what you’re cooking as you go, make a double batch of nuts so there will be enough to go around.
One-Pot Beans, Greens and Grains
Many filling, flavorful and flexible meals are within reach with this technique: It produces fluffy grains, just-soft-enough greens and creamy and garlicky beans all in one pot. Customize your mix based on your cravings and your pantry: Use any dark leafy greens and any cooked legumes. Use quinoa, rice or a mix of the two for a variety of textures; for other grains, refer to the cooking instructions on their package and add the greens in the last 5 to 7 minutes. You can infuse the grains with flavor by stirring ground spices or other seasonings into the pot. Add brightness with lemon and garnish wildly — or not at all. This meal can be eaten warm or cold, which means lunchtime grain bowls are now easier to pull off.
Yamitsuki (Addictive Cabbage)
In Japanese, “yamitsuki” means addictive — a precise description of this seemingly humble side dish of cabbage, gently torn and simply anointed with sesame oil and seeds, garlic, black pepper and a fingerprint’s worth of salt. So few ingredients, so little time required, and you can’t stop eating it. Often served at izakayas, the Japanese equivalent of pubs, the cabbage is especially good for refreshing the palate and easing the stomach between bites of richer, fattier foods. Aiko Cascio, an instructor for the New York-based League of Kitchens cooking school, prefers tearing the leaves by hand rather than using a knife because the rougher edges absorb more of the sesame oil. This recipe, from “The League of Kitchens Cookbook” (Harvest, 2024) by Lisa Kyung Gross, Rachel Wharton and the women of the League of Kitchens cooking school, calls for flathead cabbage, also known as Taiwanese cabbage, which is soft and tender, with space between the ribs. If you can find only green, Ms. Cascio advises cutting it into smaller pieces and letting it rest a little longer in salt, for greater pliancy.
Roasted Squash and Bacon Salad
This sweet and savory sheet-pan recipe has everything you want in a full-meal salad: caramelized winter squash, crisp bacon, mustard-dressed kale, maple-toasted pecans and piquant blue cheese. By using one sheet pan for all the cooking, the bacon’s smoky drippings coat the squash for added flavor, and clean-up is a breeze. This salad can be eaten right when it’s made, warm or at room temperature — leftovers are great for lunch the next day. If you have them, feel free to add fresh apples or grapes, dried dates or cherries or another bitter green like radicchio or frisée.