Weeknight
3493 recipes found
Thai Combination Fried Rice
This dish is loosely based on Thailand’s ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice — squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.
Mashed Potatoes With Chives
This is about as simple as it gets: classically prepared mashed potatoes – just potatoes, milk, butter and salt – get a generous handful of pretty chives stirred in. Be sure to add plenty of salt, and taste as you go; good mashed potatoes rely on it.
Apple Mashed Potatoes
Wasabi Mashed Potatoes
Corn and Lima Bean Ragout
Farro Pasta With Peas, Pancetta and Herbs
This quickly made, exceedingly delicious recipe is a springtime celebration of peas: snow peas, sugar-snap peas and garden peas, all freshly shucked. (Of course, you can use only one kind, if you prefer.) A touch of pancetta adds a salty umami to the peas' sweetness. Good ham or thick-sliced bacon also work, and, for a vegetarian version, you can use roughly chopped green olives. Here, the rustic, nutty flavor of whole-grain farro pasta provides a lovely contrast. Look for dried farro spaghetti or, if you can find them, fresh farro pappardelle or fettuccine. But if farro pasta is unavailable, whole-wheat or buckwheat noodles are also quite pea-friendly.
Skillet Roast Chicken With Caramelized Shallots
Chicken, shallots, a splash of oil and vinegar — that’s all you need to make this deeply flavorful one-pot dish. The shallots caramelize and sweeten under the crisping chicken, while vinegar adds tang to keep things interesting. You could toss in mustard, herbs, fresh chile or toasted spices with the vinegar for a twist. Don’t forget some crusty bread or rice; you’ll want either as a landing pad for the sweet, schmaltzy shallots and pan juices.
Red Wine Spaghetti With Pancetta
An easy pasta, and a good one for every cook’s repertoire, this dish — known as “drunken” pasta, spaghetti ubriachi (or all’ubriaco) or pasta alla chiantigiana — requires few ingredients: red wine, onions, olive oil and grated pecorino. It can be made without meat, but usually it contains a small amount of pancetta, guanciale or Italian sausage. Well-seasoned and hearty, red wine spaghetti makes a fine impromptu meal.
Pickled Sea Beans
Spicy Spaghetti With Caramelized Onions and Herbs
Except perhaps for the fresh herbs, you probably have all the necessary ingredients to make this incredibly flavorful, easy pasta. The caramelized onions add sweetness to the salty olives and Parmesan, while red chile and garlic make the dish's flavors pungent and deep. A squeeze of fresh lemon right at the end brightens everything, adding a mild tang. Feel free to play around with the basic formula, swapping capers or even a small tin of sardines or tuna for olives, vinegar for the lemon, arugula or spinach for the parsley, and other cheeses (feta or pecorino) for the Parmesan.
Ham Biscuits
Squash Filling With Rye Crumb Topping
Vitello Giardino(Veal Cutlets With Salad)
Crema de Elote (Corn chowder with roasted peppers)
Lamb Braised With Green Olives
Sautéed Chicken With Green Olives and White Wine
In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts. That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.
Spinach And Blue Cheese Soup
Spicy Squash-Apple Chowder
Pitas Stuffed With Hummus and Tomato
Roasted Fish With Spice Butter and Tomatoes
You can use any savory spice blend in this easy dinner — anything from garam masala to za’atar, baharat or Chinese five spice. If you have a very fresh blend with loads of flavor, use just 1 teaspoon. But if your blend has been sitting in the cabinet since, well, you can’t quite remember, feel free to use a bit more. Serve this with rice or crusty bread to catch all the spicy, buttery juices.
Ancho Chili Garlic Butter
Fish Martinique
Chicken With Ginger
