Weeknight
3493 recipes found
Anxiety-Free Angel Food Cake
Grilled Skirt Steak With Mixed Peppers
Pasta With Roasted Cauliflower and Blue Cheese
When creamy Gorgonzola dolce hits a pot full of hot pasta, it melts into a rich and complex sauce without your having to do much more than stir. Here, the pasta and sauce are tossed with roasted cauliflower and caramelized, browned leeks. It’s comfort food, but with a blue-cheese bite.
Shaking Beef
This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work – 20 minutes from start to finish – but don’t try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.
Rice Bowl With Cabbage and Baked Tofu
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal. It was too sticky to use for stir-fried rice so I made stir-fried vegetables and oven-baked tofu, and served up rice bowls topped with both. I thought it might be an altogether too purple meal, but it was quickly devoured, and we are all the more anti-oxidant rich because of the anthocyanins in the red and purple foods.
Grandma Tedesco's Mussels And Gravy
Red Cabbage, Bacon And Stilton Filling
Broiled Peppered Fillet of Beef
Curried Chicken and Shrimp With Grapes
Halibut With Spiced Vegetables
Onion ‘Marmalade’
Onions become sweet and mild if they are slowly cooked. Use this “marmalade” as a topping for grains, a sandwich spread or a bruschetta topping.
Squid With Tomato and Pickled Mustard Greens
Braised Red Cabbage With Orange
Linguini With Oven-Dried Tomatoes, Grapes and Anchovies
Seared Red Cabbage Wedges
This recipe, given to me by cookbook author Clifford A. Wright, is incredibly easy to make. Don’t be afraid to use high heat, and be sure to allow the cabbage to color in the pan before turning it. The seared flavor of the cabbage is so appealing it is almost addictive.
Braised Red Cabbage
Czech Red Cabbage
Almond Grape Gazpacho
Warm Red and Green Cabbage Slaw
Shredded Red Cabbage and Carrot Salad
This is a beautiful salad that keeps well for a few days in the refrigerator. For best results, make sure to shred the cabbage very thinly.
Black Bass With Watercress And Tangerine Salad
Stir-Fried Tofu, Red Cabbage and Winter Squash
This sweet and sour mixture, colored purple and orange, is packed with flavenoids.
Tangerine And Red Onion Salad
Yakisoba With Pork and Cabbage
Yakisoba is one of those dishes with roots in several countries. Although it’s from Japan, it is Chinese influenced, similar to chow mein and lo mein. However you define it, there are thousands of ways to make yakisoba, many of them good. All contain noodles and vegetables, and usually some protein. The dish is always fried in a pan and finished with a somewhat sweet sauce that is put together quickly, from condiments. All of this provides plenty of leeway.