Weeknight
3491 recipes found
Vegan Turkish Kebabs With Sumac Onions and Garlic-Dill Mayonnaise
These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.
Farro and Green Bean Salad With Walnuts and Dill
Farro is a perfect vehicle to showcase summer produce. With its nutty flavor and toothsome texture, the whole grain is a great counterbalance to snappy, sweet green beans. The farro cooks while you prepare the rest of the salad, allowing for an easy-to-assemble meal. Dill and walnuts, a nod to Middle Eastern flavors, are used in the gremolata, but pistachios and mint or hazelnuts and parsley would also work. Feta cheese or ricotta salata tossed in at the end would also be a nice addition. This hearty salad works well on its own, but would also be a fine companion to grilled fish or any other protein. Add the acid just before serving; it makes every ingredient sing.
Grated Carrot, Kohlrabi and Radish Salad
This recipe is based on the Vietnamese carrot and daikon salad that found in so many restaurants. (It also is used to fill vegetarian spring rolls.) My version is less sweet than the authentic salad and employs a mix of vegetables.
Tuna With Capers, Olives and Lemon
This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.
Salmon in Parsley Sauce
Parsley is the herb taken for granted. A few sprigs solve the garnish problem. A scattering of chopped leaves enlivens almost any dish with a bright bit of green. But parsley can take a more assertive role, becoming the primary component of a sauce. Here, flat-leaf parsley is combined with capers, scallions and garlic to make a sharp, verdant sauce for salmon. It contrasts perfectly with the richness of the fish.
Blueberry Oatmeal
You can make this oatmeal, which will take on a purple hue once the blueberries begin to burst, on top of the stove or in the microwave. It only takes about 10 minutes on top of the stove (five minutes in the microwave).
Roasted Salmon With Ginger-Lime Butter
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.
Carrots and Lentils in Olive Oil
This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
Savory French Toast With Cherry Tomatoes and Basil
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. You know a stash of leftover bread makes the best French toast for breakfast, so it stands to reason that a savory version would be equally satisfying for the crew around your dinner table. At least that’s true in my house. Whisk the eggs as you usually would, but omit the sugar and cinnamon, hitting it instead with black pepper, chopped basil and a dash of hot sauce. Slide some slices of old bread in there to soak, then fry the toasts up in butter just as you would at breakfast. Scattering a few handfuls of halved cherry tomatoes into the pan as the bread cooks will yield a fine topping. Those who have doubted will doubt no more. Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
Vegan Ma Po Tofu
Big Salad With Grains
There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind. Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole. Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two. You want a total of six to eight ingredients, before toppings. Too few, and it could get boring; too many, and the bowl gets crowded and confusing. Finish it off with a substantial dressing, like avocado, yogurt or tahini, and add a couple of toppings, like chives or chopped nuts. Serve with a side of whole-grain bread for a filling and healthy meal.
Spicy Black Bean and Sweet Potato Chili
This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here — keep in mind that the orange or garnet “yam” you see at the grocery store is actually a sweet potato — but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you’d like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)
Farro With Salmon, Cucumber, Radicchio and Dill
Salmon steams right over toasty farro, saving you from having to wash an extra pan. The silky fish and chewy grains get a refreshing lemony salad of cucumbers and radicchio on top, which is prepared while the farro cooks. Each bite goes from crunchy cool to warm and comforting, though the salad is also good room temperature or cold. If you don't like the bitter edge of radicchio, try thinly sliced endive or fennel instead. For a salty, creamy hit of flavor, sprinkle the top of the salad with crumbled feta.
Moroccan Carrot-Blood Orange Salad
Here, blood orange segments are tossed into a salad of roasted carrots, salty olives and freshly ground spices – a refreshing, satisfying and stunning dish with sunset colors.
Cabbage With Tomatoes, Bulgur and Chickpeas
This recipe is based on a Greek dish made with red cabbage. I’ve used both green and red cabbage, and I like it both ways. It’s a comforting vegan dish that works as an entree or a side.
Five-Spice Roasted Carrots With Toasted Almonds
A complex combination of fennel seeds, anise, clove, cinnamon and Szechuan peppercorns, five-spice powder is a crucial ingredient in the Chinese pantry that also happens to be deeply versatile. It can be used as a dry rub for roast chicken, tossed with sautéed vegetables or sprinkled over toasted nuts. Here, five-spice powder, along with a bright splash of vinegar and ginger, dresses up simple roasted carrots. Preheating your baking sheet in the oven will help caramelize and crisp your vegetables, and will also speed up cooking time.
Smashed Potatoes With Bacon, Cheese and Greens
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. Get some nice baseball-sized, yellow-fleshed potatoes, one per person, and cut them into quarters. Toss them with olive oil, salt and pepper on a sheet pan, and slide them into a hot oven to roast, say 425 degrees. While they’re cooking, make yourself useful: Fry some bacon; grate some Cheddar; toss a few large handfuls of spinach or baby kale with olive oil, just enough to lightly coat the leaves; slice some avocados; and see if you have some sour cream in the refrigerator. When the potatoes are soft, pull them from the oven and smash the pieces down with the bottom of a coffee cup or drinking glass. Arrange the smashed potatoes on the sheet pan, and top each portion with greens, a chopped slice of cooked bacon, and plenty of cheese. Return to the oven to melt the cheese, then garnish with avocado and dots of sour cream. Or yogurt! It’s a no-recipe recipe. There are no rules! Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
Greek-Style Fish With Marinated Tomatoes
In summer I want a dish that tampers with the tomato-fish formula as little as possible. So instead of cooking the tomatoes, I marinate them, and instead of braising the fish, I grill or roast it. Neither fish nor tomatoes need much help.
Quick-Broiled Pork Chops With Peanuts and Gochujang
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. Here’s a nice Wednesday-night meal. Secure the thinnest chops you can find at the store — that’s crucial for the quick-broil part. Throw a few handfuls of dry-roasted peanuts in a pan set over medium-high heat with a glug of sesame oil. Let those go until they’re fragrant and just beginning to darken, then take them off the heat and toss with a few shakes of chile powder. Set the peanuts aside and heat your broiler. Line a sheet pan with foil, and oil it lightly. Salt and pepper your chops, lay them out on the pan, and slide them into the oven. Cook the chops for around four minutes, then flip them over to finish. Meanwhile, mix a tablespoon or so of gochujang, the Korean red-pepper paste, with a healthy splash of orange juice and a wisp of mirin. Taste. Adjust. Pour into a deep serving dish or platter. When the chops are well crusted and brown, slide them into the sauce for a toss. Top with the peanuts and some chopped scallions if you have any. Rice on the side. Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
Roasted Fish With Romesco Salsa
Spanish romesco sauce is made by blending roasted red peppers, tomatoes, almonds, garlic, parsley and breadcrumbs into a smooth and smoky sauce. In this zippy weeknight recipe, the same ingredients are roughly diced to form a chunky and tangy salsa that’s spooned over simply roasted fish. Good-quality red wine vinegar can be substituted for sherry in a pinch. The bread and almonds are added to the salsa at the last minute so they retain a bit of their crunch. Serve this dish with sautéed greens drizzled with olive oil, and couscous or rice if you want more a little more heft.
Coconut-Poached Fish With Bok Choy
This one pot, Thai-influenced dish couldn’t be easier to assemble, and its beautiful presentation makes it look like you spent a lot longer on dinner than you actually did. The poaching liquid does double duty by gently cooking the fish and wilting the bok choy. If bok choy is unavailable, another sturdy green, like kale or Napa cabbage, can be substituted. Serve with steamed jasmine rice to soak up some of the fragrant coconut milk broth.
Green Goddess Dressing
Unlike more complicated versions of green goddess, this one, adapted from the cookbook author Jessica Battilana, comes together quickly in a food processor. Mayonnaise and full-fat Greek yogurt give the dressing richness and tang, while parsley, basil and tarragon lend the springtime perfume of fine herbs. Two anchovy fillets offer salt and a rumor of umami. The recipe is so mouth-smackingly perfect that it doesn’t require any adjusting. Serve with this greenest-green salad. Use leftover dressing as a dip, alongside carrots, cucumbers and radishes, or as an accompaniment to grilled fish or chicken.
Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette
This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.
Grilled Flounder
A Montauk fishing guide named Bryan Goulart was the first person I saw brine thin fillets of porgy and sea bass, and the Brooklyn chef Josh Cohen taught me how to do it with flounder, though the recipe would work on any flat fish. A mere 10 minutes in the bath will tighten the flesh nicely, and then three or four minutes of cooking the fish need follow, over a medium flame. Cook only that one side, then flip the fish onto a serving platter or plate, and top with a little bit of butter, chopped parsley and a spray of lemon.