Weeknight
3493 recipes found
Hard-Cooked Egg and Basil-Butter Sandwich
Risotto With Fennel And Broccoli
Cassoulet with Fresh Beans
Slow-Cooked Duck Legs With Olives
Macaroni With Cheese
Frittata With Zucchini, Goat Cheese and Dill
Goat cheese adds creaminess and rich flavor to this delicate frittata.
Curried Onion Soup
Save the Day Rösti
Anton Mosimann's Halibut Fillets
Oven-Poached Pacific Sole With Lemon Caper Sauce
A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well as more robust fish like swordfish. Start by laying fish fillets out in a baking dish and seasoning them with salt and pepper. Finely chop some shallots and briefly cook them in a skillet before adding wine. Pour the wine and shallots over the fish, cover with foil and bake until opaque and the fish pulls apart easily when gently probed with a fork. Meanwhile, whisk together garlic, capers, lemon juice and olive oil. When the fish emerges from the oven, pour the liquid from the dish back into the skillet to make a pan sauce. Reduce it to about 1/4 cup — thicker than you may imagine — stirring all the while. Add the garlic-caper mixture and some chopped parsley, whisk together and serve on top of the fillets, the mild flesh of the fish bathing in the bright, brawny flavors of the sauce.
Marinated Grouper With Coconut-Ginger Rice
Harissa Sauce
Dan Dan Noodles
Sauteed Fillet of Sole With Fresh Tomato and Ginger Sauce
Fillets of Sole In Herbed Butter
Sea Bass in Black Bean Sauce
Do not be alarmed by this list of ingredients. This dish is much simpler to prepare than it may seem.
Isobho (Soup With Oxtail)
Tipper Gore's Ginger Snaps
Contests pitting the baking ability of potential first ladies against each other began in 1992 when Hillary Rodham Clinton got everyone shaking and baking with her infamous cookie comment, discussing working as a lawyer while her husband was governor of Arkansas. ''I suppose I could have stayed home and baked cookies and had teas,'' she said. Her remark created a reactionary cookie contest, the brainchild of Family Circle magazine, which published her chocolate chip recipe and one from Barbara Bush. In 2000, this recipe went up against Laura Bush’s Cowboy Cookies.
Cheese Blintzes
Chicken Waterzooi
Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child’s favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the recipe to The New York Times in 1987. It is easy weeknight cooking: the dish can be assembled in the morning before work, or even the night before. Then, in the evening, simmer it for about half an hour, and then use the cooking liquid to make a light but creamy sauce. Serve with potatoes or good bread.
Helen Mceachrane's Corn Pudding
Almodrote de Berengena (Turkish Eggplant Flan)
Codfish Fillet With Parsnip Purée
This dish is, in effect, a deconstructed New England codfish cake but made with fresh, not salt, cod and with parsnip purée rather than mashed potato. The flavorings, however, are the same.