Weeknight
3493 recipes found
Nicoise Salad With Grilled, Olive-Oil- Marinated Tuna
Stir-Fried Zucchini, Corn and Peppers
Ragout Of Spring Vegetables With Morels
Tuna Steaks Moroccan Style
Grilled Vegetable Sandwiches
Fresh Corn and Tomatoes With Curry
Basic Corn on the Cob
Roasted Asparagus With Crunchy Parmesan Topping
This comforting gratin is ready in less than 30 minutes. Feel free to use the thin asparagus, as noted in the recipe, or use thick asparagus, trimmed and peeled, as in the video. Or, just use the Parmesan breadcrumb topping on another favorite vegetable. It’s a welcome and perfectly crisp addition to just about any meat or vegetable.
Mustard Vinaigrette
A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It’s also great with cooked vegetables like beets or broccoli and with grain salads.
Sesame Ginger Vinaigrette
My decision to devote this week’s recipes to salad dressings was partly a reaction to my son’s request for a bottled sesame ginger dressing. “We don’t buy dressings in this house,” I said huffily. The next day I looked at a bottle of sesame soy ginger dressing at a local market and was horrified to see that the second listed ingredient was sugar. I thought: I can make something sort of sweet and do better than that. And so I did. This dressing is great with green salads and cooked vegetables, as well as with noodles and grains.
White Bean Pâté
White bean pâté has been a signature dish of mine for decades. I’ve fiddled with the recipe over the years, varying the seasonings and adding more oil for better texture.
Chicken With White Wine, Onions and Herbs
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Spinach Gnocchi
Spicy Shrimp Salad With Mint
This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft. Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice. A bed of arugula and mint adds freshness to cut through the heat. If it’s too hot out to turn on the broiler, try this recipe on the grill.
Polenta With Braised Root Vegetables
Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you’ll have a wonderful topping and a comforting winter meal.
Hot-and-Sour Soba Salad
I find any combination of noodles and hot-and-sour dressing fairly addictive, and none more than these earthy buckwheat noodles. You can make a meal of this salad if you add a little protein in the form of tofu, shredded chicken or shrimp.
Quinoa and Squash Gratin
I’m drawing in this recipe on the Provençal tradition of combining rice with vegetables in a savory gratin, but I’m substituting quinoa for the rice. You can serve this comforting gratin as a main dish or a side.
Slow-Roasted Carrots With Brown-Butter Vinaigrette
Elevating vegetables to star status is a better display of your culinary chops — and a more unconventional and surprising one — than showcasing a piece of meat. These are an adaptation of the “forgotten carrots” served by Neil Borthwick at Merchants Tavern in London; they actually do require a little bit of attention.
Halibut With Brown Butter, Lemon and Sage
This is a simple method for cooking firm, white-fleshed fish on the stovetop from start to finish. If halibut is not available, use thick flounder fillets, snapper, grouper or large sea scallops. The flavor of sage permeates the quick, easy pan sauce and the buttery bread crumbs provide crunchy texture.
Baked Halibut With Tomato Caper Sauce
This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.
Shell Bean Salad With Tomatoes, Celery and Feta
This is a perfect end-of-summer farmers’ market dish. It makes a nutritious main salad or a great starter or side dish.
Whole Wheat Spaghetti With Spicy Chickpeas, Rosemary and Bonito Flakes
Fried Red Thai Jasmine Rice With Shrimp
Thai-style fried rice is an addiction in our household. If you cannot find Alter Eco’s ruby red jasmine, you can make this dish with red Bhutanese rice or with regular jasmine rice. This may seem like a lot of fried rice, but believe me, you’ll finish it in one sitting.
Turkey Ragù
Here, ground turkey is simmered with chopped tomatoes, red wine and pancetta into a rich and hearty meat sauce. Use dark meat if you can find it. It's more flavorful and richer than ground breast.