Weeknight
3434 recipes found
Wild Mushroom Stuffed Zucchini
Cold Spiced Chicken And Zebra-Tomato Salad
Cheddar-Colby Macaroni and Cheese
Easy Chicken and Rice
You can make a big deal out of chicken with rice -- at its zenith, it becomes paella -- but it is a dish that takes well to short cuts. And even at its simplest, it's a crowd-pleaser. For fast weeknight meals, I strip chicken and rice to its essentials: oil, onion, chicken and rice. Stock makes the best cooking liquid, but water works almost as well, because as it simmers with the chicken they combine to produce a flavorful broth. To reduce greasiness, I remove the skin from the chicken before cooking it. (In a moist dish like this one, the skin is not especially appetizing anyway.) You can easily vary this dish by using any stock instead of water; by substituting another grain, like pearled barley, for the rice; by sautéing or roasting the chicken separately and combining it with the rice at the last minute; by adding sausage or shellfish, like shrimp, along with the chicken, or, most excitingly, by adding strips of red pepper, pitted olives, capers, chopped tomatoes or shelled peas to the initial onion mix.
Polenta With Bay Leaves
Hearty Sausage Soup
Easy Shrimp Pad Thai
Jacques Pépin's Stuffed Peppers
In this classic home cooking recipe from Jacques Pépin, green bell peppers are stuffed with a hearty combination of mushrooms, ground sausage, onion, zucchini and fresh bread crumbs, then baked for a little over an hour until the peppers are tender and the filling cooked through. They're not only easy to make, they are also endlessly adaptable. Don't have bread crumbs? Use orzo, rice, quinoa or practically any other cooked grain. Not a fan of zucchini? Add some diced tomato, eggplant or summer squash. Vegetarian? Leave out the sausage and toss in some cooked beans or grated cheese. Make it your own. Just remember to season and taste the filling as you go. If it tastes good outside of the pepper, it'll taste good inside, too.
Chicken Pot Pie With Wild Mushrooms
Best Peach Cobbler
Everyone has a different idea about what a cobbler should be. Biscuit-topped? Double-crusted? Cakelike? We’re not here to cast a vote, merely to present a simple Southern cake-style cobbler that makes the most of ripe summer peaches (or the frozen ones languishing in the back of your freezer). All you really need is a bowl, a saucepan, a baking pan and a spoon. This recipe is all about showcasing the fruit, so when you transfer the batter to the pan, it will not completely cover the bottom, nor will it cover the top of the peaches. As it bakes, the batter will rise up along the sides of the pan and through the peaches, developing a crisp exterior and tender interior. If you'd like a taller cobbler with a higher cake-to-fruit ratio, do as many readers do, and double the batter.
Low Country Hush Puppies
4-ingredient Coleslaw
Chicken Pot Pie With Biscuit Topping
Goulash Soup
Corn O'Brien for 100
Spaghetti Squash Salad
Soba With ChickenJU And Green Onions
Sweet and Spicy Curried Chicken
Spicy Stir-Fry Chicken And Asparagus
Quick Spicy Shrimp
Firm Polenta
To make the "candy"; that my sister and I loved, use a stainless-steel pot with a copper bottom. After you have removed the cooked polenta, the inside of the pan will be coated with mush. Put it over high heat for 2 to 3 minutes and gently peel the crust that forms away from the sides of the pan. "Only a devoted mother will do this," says mine.
Garlic Soup With Potatoes and Leeks
Fettuccine With Fennel And Shiitake Mushrooms
