Weeknight
3493 recipes found
Game Hens With Onions and Potatoes
Pan-Seared Mackerel With Sweet Peppers and Thyme
Mackerel escabèche is one of those dishes I have always preferred to admire from afar. It’s traditionally prepared by pickling the fillets in vinegar, but I’ve never quite cottoned to its biting flavor. To me, it overwhelms the delicacy of a good fresh piece of fish. At home, I sprinkled the fish fillets with salt, pepper and some sweet paprika. Then I let them sit while I slowly stewed the leeks, carrots and peppers with some garlic and thyme. I seared the fish until lightly browned but still very moist inside. When people say they don’t like mackerel because it’s too strong and dry, it’s usually because the fish has been overcooked. But when cooked right, until just flaky in the center, the flesh is mild and almost buttery.
Spicy Coconut Mussels With Lemongrass
Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they’ve been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.
Beet Greens and Rice Gratin
Like so many of my Mediterranean gratins, this is bound with a combination of rice and egg. It’s good hot or cold.
Spicy Green Mussels
Seared Sea Scallops With Fresh Fava Bean Puree and Shiitake Mushrooms
White or Pink Beans With Beet Greens and Parmesan
If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that the Parmesan rinds impart. Parmesan rinds will keep for months. Wrap them in foil and keep in the freezer. They add great depth of flavor to vegetarian soups and stews.
Ruby Davis's Collard Greens
German Potato Salad With Sausage
Goose-Matzo Balls With Dried Ginger and Parsley
This recipe came to The Times in a 2012 magazine article by David Sax about the goose-matzo-ball soup he discovered at Fülemüle, a tiny restaurant in Budapest which serves Hungarian-style Jewish dishes. The recipe, created by then chef András Singer, calls for goose schmaltz in place of chicken, hand-crushed matzo instead of preground matzo meal and a bit of dried ginger to cut through the richness. The combination yields what Mr. Sax called "the greatest matzo ball on earth."
Skillet Wild Rice, Walnut and Broccoli Salad
Broccoli flowers catch the nutty, lemony dressing in this winter salad.
Leek Quiche
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche.
Lentils and Rice With or Without Pork
White Gazpacho With Preserved Lemon
Grilled Scallops and Avocado Corn Burritos
Fresh Fava Bean and Shrimp Risotto
This luxurious risotto is a cinch to make. Use the plumpest, juiciest shrimp you can find.
Quick Gazpacho
Steamed Fava Beans With Thyme
Moo Shu Pork Tortillas
Avocado Gazpacho
These days in Spain, chefs are being fanciful with their gazpachos. This has the tangy flavor of traditional gazpacho andaluz but a creamy texture.
Vidalia Onion Soup With Wild Rice and Maytag Blue Cheese Croutons
Spaghetti With Fava Beans, Bread Crumbs and Marjoram
This recipe is inspired by a dish from southern Italy made with fresh peas rather than fava beans. Substitute one for the other, depending on what you find at the market. In the original peasant recipe, bread crumbs stand in for cheese, but I’ve given you the option here of Parmesan or pecorino.
Khao Soi (Northern Chicken Curry Noodles)
