Weeknight
3493 recipes found
Gluten-Free Cornmeal Molasses Muffins
Strong molasses provides a good source of iron in an easy-to-make muffin. One of my favorite breads is a steamed brown bread called Boston brown bread. It is made with cornmeal and flour, and is the inspiration for these muffins, which are easier to make. The strong molasses, which is a good source of iron, flavor will mask the bean flavor of commercial gluten free mixes, so feel free to use one.
Mango, Orange and Ginger Smoothie
Ginger combines very well with mango and contributes a host of antioxidant and anti-inflammatory phytochemicals.
Beet Greens Frittata
The New York City Greenmarket Web site has a handy table that shows what’s available during each month of the year. It tells me, for example, that fresh beets are available from June through November, but that you can count on the greens only through September. Use whatever color beet you choose for this recipes. The red ones will be higher in anthocyanins, the pigment-based phytonutrients that are believed to have strong antioxidant properties. But yellow and pink beets have a lot going for them nutritionally as well. All beets are rich in folates, potassium and the B-complex vitamins niacin, pantothenic acid and pyridoxine. This is one of the most versatile dishes you can make with beet greens. Cut the frittata into wedges and serve as a main dish or into smaller diamonds and serve as an hors d’oeuvre. It packs well in a lunchbox, too.
Cherry Almond Smoothie
This dairy-free smoothie serves well at breakfast or as an afternoon snack.
Antoni Porowski’s French Omelet With Cheese and Chives
There’s nothing quite like a classic omelet. On Netflix’s “Queer Eye,” Antoni Porowski, the food-focused member of the Fab 5, teaches the people he helps make over how to nourish themselves in an accessible way. This simple but sophisticated recipe, adapted from his cookbook, “Antoni in the Kitchen,” follows in that vein. It requires few ingredients and a dextrous hand: You’ll want to consider your ingredients carefully, and take care to not overmix the eggs. Keep it simple, or add mix-ins. Serve it alone, or pair it, as he suggests, with a favorite salad.
Bruschetta With Chard or Spinach, Poached Egg and Dukkah
Fried Eggs and Ramps
The ramp, a kind of wild leek that heralds spring, pairs here with eggs for a particularly satisfying meal. Sizzled in a little butter, ramps make stellar scrambled eggs, and for not much more effort, a spectacular cheese omelet. In this recipe, wilted ramps are a great accompaniment for a couple of eggs fried sunny side up, with a pinch of peperoncino.
Matzo, Lox, Eggs and Onions
One morning during Passover, when I was eating matzo brei but dreaming about bagels and lox, it hit me. If I added smoked salmon to the matzo brei, I’d end up with a heartier twist on another Jewish staple: lox, eggs and onions.
Crispy Parmesan Eggs With Radicchio and Pea Salad
The true stars of this main course salad are the Parmesan fried eggs, which have lacy, golden edges that are almost fricolike in their crunch. As the runny yolks leak onto the radicchio and vegetables, they mix with the lemony dressing, making the whole salad creamy and rich. It’s best to shred the Parmesan yourself, using the largest holes on your grater; the preground stuff is usually too fine. Then be sure to use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs; otherwise, they are liable to glue themselves onto a regular pan. And if you aren’t an anchovy fan but still want to add a saline bite, a tablespoon of drained capers also works well.
Scalloped Scallops
Asparagus-Potato Hash With Goat Cheese and Eggs
This colorful one-pan breakfast can be easily adapted to use up whatever vegetables you have in the crisper: Use shallots or yellow onion instead of leeks, or substitute green beans, snap peas or even broccoli for the asparagus. Just make sure everything is diced into 1/2-inch pieces so the vegetables cook evenly and quickly. Serve as part of an elegant brunch spread, with toast for a hearty (and vegetarian!) weekend breakfast, or eat it straight from the skillet with a glass of white wine as a quick, clean-out-the-fridge dinner.
Simmered Kabocha Squash With Scallions
When you can’t eat one more roasted winter vegetable, this bright, fragrant soup-stew does the trick. It's from “A Common Table” by Cynthia Chen McTernan, who publishes a food blog called Two Red Bowls. Kabocha, which she calls her “soul-mate squash,” has a special earthy texture and a nutty flavor, but you could also do this with buttercup squash. Serve as a side dish, or as a light dinner with freshly cooked rice and a fried egg.
Make-It-Your-Own Udon Noodle Soup
This incredibly easy soup, which was developed for a special kids edition of The Times, is just the thing to warm you from fingertips to toes on a chilly day. It starts with a simple garlic-ginger broth, to which you add pretty much any vegetable, tofu or cooked meat that you like (meatballs are fun). Just be sure to slice any firm vegetables thinly, so they can cook quickly. Toss a tangle of cooked noodles in to the broth, and add a frenzy of toppings – halved hard-boiled eggs, roasted peanuts, sliced scallions, sprouts, nori (a type of seaweed), a drizzle of sriracha – whatever excites you. As for noodles, we like udon, because they're delightfully soft and chewy, but you can also use spaghetti, bucatini or even ramen. (Fun fact: Udon dough is traditionally kneaded with your feet.)
Fennel-Seed Gnocchi
Lobster Salad With Avocado And Hearts Of Palm
Pork Dumplings
This recipe for pork-and-chive dumplings comes from the chef Helen You, who learned to make dumplings from her mother in Tianjin, China. She serves these classic boiled dumplings, along with 100 other varieties, at her restaurant, Dumpling Galaxy, in Flushing, Queens. The filling is a simple mix of ground pork, seasoned with grated ginger, soy and garlic chives, and it works best with slightly fatty ground meat (about 30 percent fat, if your butcher asks). It's traditional to splash the meat with shaoxing, the Chinese rice wine, but You prefers to use sherry.
Cherries With Chocolate In Ricotta
Caprese Antipasto
If you have ever eaten a caprese salad and wished that you could linger with it longer, that there were more tomatoes to spear with your fork, or more milky slices of cheese on the plate, then this is the dish for you. Best at the height of tomato season, it embellishes on the classic caprese, taking its five simple elements — mozzarella, tomatoes, basil, salt and olive oil — and adding roasted peppers, caperberries (or capers), olive and prosciutto. The result is a luscious lunch or light dinner that will make your dining companions swoon. You will wonder why you didn’t think of it sooner. Serve with a crusty loaf of bread on the side.
Spaghetti and Meatballs
There’s little more comforting on a weeknight — or any night — than spaghetti, tossed in marinara sauce and paired with savory meatballs. This hearty recipe features three kinds of meat — ground pork shoulder, veal and beef chuck, along with minced bacon — rolled into small balls, which are then browned in a sauté pan, and baked until cooked through. Serve the whole thing with a bowl of grated Parmesan, ready to be heaped on.
Turkey-Ricotta Meatballs
Julia Turshen, the author of the cookbook “Small Victories” (Chronicle Books, 2016), cracked the code on turkey meatballs: Ricotta adds milky creaminess and acts as a binder. Taking her lead, the first two steps of this recipe produce all-purpose turkey meatballs that are light in texture and rich in flavor, and the final step of basting the meatballs with an herb-and-garlic-infused butter turns them into a weekday luxury. Eat with mashed or roasted potatoes or other root vegetables, polenta, whole grains, or a mustardy salad. (For oven instructions, see Tip.)
Buttery French TV Snacks
Good butter is the key to these easy, delectable cookies. Before the pastry chef Anita Chu began work on her “Field Guide to Cookies” (Quirk Books), she was a Berkeley-trained structural engineer with a baking habit she couldn’t shake. One of her favorite cookies is the croq-télé, or TV snack, a chunky cookie she adapted from the Paris pastry chef Arnaud Larher. “There is no leavening to lift it, no eggs to hold it together,” she said. “It’s all about the butter.”
Tomato Salad With Cucumber and Ginger
The classic combination of tomatoes and cucumbers gets new life here from a lively dressing of lime zest and juice, fish sauce and serrano chile inspired by Thai papaya salad. It’s a study in contrasts: Bracing on its own, the salty-spicy vinaigrette is mellowed by fresh summer tomatoes and cucumbers. Large pieces of fresh ginger add a punch of spice without the heat, while cilantro and basil serve as fresh, cooling elements. Enjoy with red curry chicken, coconut rice and a nice crisp beer.
Maque Choux
This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end.
Glazed Carrots With Miso and Sesame
Miso and sesame add nutty warmth to a buttery dish of glazed carrots that’s delicious warm or at room temperature. Bunched carrots with their tops intact are always fresher than the type packed in cellophane, so look for those, or young, slender carrots. You can choose a rainbow bunch, if you wish, but orange or yellow carrots are also just fine.