Weeknight
3493 recipes found
Sautéed Chicken With Roasted Grapes
Smashed Potatoes, Celery Root and Roasted Garlic
Kohlrabi and Celery Root Purée
This simple combination tastes so good to me, it hardly needs embellishment. The butter is optional. If you miss old-fashioned buttery mashed potatoes, let this be a stand-in.
Smoked Turkey And Basil-Goat-Cheese Filling
Celery Root, Potato and Apple Purée
Classic celery root and potato purées combine two parts potatoes with one part celery root. I’ve reversed the proportion here for a lighter purée that also incorporates apple — the “secret ingredient." Rather than milk, I usually use the broth from the celery root and apples.
Celery Root Salad
Sweet and Tart Yellow Tomatoes
Bombay Leg Of Lamb With Yogurt And Lime
This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of “Recipes 1-2-3,” and her three-ingredient cooking. The bare-bones marinade here really lets the lamb shine, so make sure to get quality meat. Ms. Gold proves that with fewer ingredients, shopping becomes less painful, and cooking times and techniques tend to be simpler.
Fettuccine With Tomato And Lovage Sauce
Moroccan Lentil Soup
Jicama-And-Sun-Dried-Tomato Salad With Champagne Vinaigrette
Beef meatballs with marjoram
Pommes de terre aux crevettes (Baked potatoes with shrimp)
Peanut and Cilantro Noodle Salad
Dark Roasted Pomegranate Rabbit
Fluke Crudo With Lime, Sea Salt and Olive Oil
Dave Pasternack, the chef at Esca in New York, has a few tips for preparing crudo. Tell your fishmonger that the fish you’re buying is to be served raw. You want fresh-filleted fish, not something that is already cut. Then, once you have your fillet, take it home, chill it and then slice it. When you are ready to serve it, get ready for the easiest recipe on earth. Sprinkle the fish with lime juice, coarse sea salt and the best olive oil you can find. That’s it. You have a sophisticated plate of food that took you no time at all. Pair the dish with a chilled Sancerre and see if you don’t relish in your good fortune.
Sliced Turkey Breasts With Herbs
Grilled Eggplant With Mint Marinade
Turkey Breast With Fresh Tomato Sauce
Tropical Shrimp Salad
Turkey Cutlets In Anchovy-Lemon Sauce
Shortcut Chilaquiles
Chilaquiles, a traditional Mexican dish made with fried tortillas simmered in red or green salsa, has become a popular breakfast item because it begs to be topped with a couple of fried eggs. This cheater's version is made with a fresh tomato (or tomatillo) salsa that doesn't require a blender, and tortilla chips or broken tostadas instead of fried tortillas. The perfect texture here is softened but not soggy; you want to make sure the chips are tossed evenly with the sauce, but not so much that they get lost in it. Fried eggs are the perfect complement here, as the crisp-edged white provides texture and the yolk a rich sauciness. But it would be just as delicious served underneath or alongside a pile of soft scrambled eggs.
Turkey Breast Steaks With Fresh Corn and Basil