Weeknight
3493 recipes found
Cheddar, Cucumber and Marmalade Sandwiches
Melissa Clark came up with this recipe in 2011, a sandwich for her daughter, against the one she made for herself with Branston pickle in place of the marmalade. (Branston pickle is a British pickled chutney, made with vegetables, that dates back to the early 20th century.) You can certainly make the grown-up version. But this sweet, salty, cool variety is close to perfect for lunch or a light dinner.
Grilled Skirt Steak With Garlic and Herbs
Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that’s smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that’s what you’ve got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.
Whole Wheat Irish Soda Bread With Bulgur
If you have ever been to Ireland you have tasted soda bread, a moist, easy to make bread that is rich and nutty tasting when made with whole wheat flour. It is a very quick and easy bread to make as long as you are willing to get your hands sticky. When you pull the bread from the oven wrap it loosely in a kitchen towel and allow to cool. This softens the crust and makes it easier to cut.
Ashkinaze Rib-Eye
This rub comes from Alan Ashkinaze, the longtime chef de cuisine for Laurent Manrique, a celebrity chef of sorts. Steak, in Mr. Ashkinaze’s view, is crucial to the enjoyment of a grilled salad. And by steak, he means rib-eye, thick cut, on the bone. “I put a rub on it,” he said. “Cooking at home, over a charcoal fire, I want to have some spice and sugar to help make a crust.” He mixes sugar and salt, paprika and ancho-chile powder, tamps it all down with cumin, celery seeds, a little faux-Southern onion and garlic powder to create a mixture that manages not to obscure the meat’s beefiness but somehow to intensify it.
Summerfield Vegetable Soup
Vietnamese Crab Coleslaw
Peppery Flank Steak Tagliata in the Oven
Seafood Fricassee
Stir-Fried Green Beans and Scallions
While this dish may look like a pile of plain old green beans, look closer: Half of those slender green vegetables are scallions, contributing a sweet, gentle onion flavor to this fast side. Though scallions are often used to garnish, the use of cooked scallion segments is nothing new: You’ll find them sautéed, braised, grilled and eaten whole oftentimes with romesco or alongside meat. Here, scallions and green beans simultaneously steam and sauté in a hot, covered skillet, so the vegetables char and concentrate in flavor but remain juicy. Lemon brightens everything, but is strictly optional.
Swiss Chard and Chickpea Minestrone
This simple minestrone, packed with Swiss chard, does not require a lot of time on the stove.
Butcher’s Steak With Leafy Greens Salsa Verde
Butcher’s steak is the name of a specific cut of steak, also known as hanger steak (and, occasionally, bistro steak). It’s a cut that hangs off the cow’s diaphragm, resulting in a steak that has the beefy flavor of a short rib, the fat marbling of a rib-eye and the tenderness of filet mignon. There is only one per animal, making it somewhat exclusive but not especially expensive. It is also a term used for the secret-ish cuts typically available only to butchers and restaurants; but a good butcher will gladly help you unlock those secrets. Other lesser-known, surprisingly affordable cuts that work well here include boneless short ribs, Denver steaks and center-cut top sirloin. These cuts are great with little more than salt and pepper, so you can truly assess their flavor. But a tangy, garlicky salsa verde made from dark leafy greens doesn’t hurt. Serve with a squeeze of lemon and a bowl of salty potato chips for a truly faux-bistro experience.
Bacon-Braised Mustard Greens
Sweet and Salty Grilled Steak With Cucumber Salad
The marinade on this steak is inspired by a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples – Asian fish sauce, brown sugar and garlic – all you need to pick up on the way home are some fresh limes and jalapeño. Nuoc cham works as a salad dressing, too. Here we drizzle it on crisp cucumbers and radishes, but sliced ripe tomatoes work just as well. You could serve it as it is with the salad on the side, or put everything on top of a bed of rice noodles or rice for a more substantial meal.
Grilled Skirt Steak With Smoky Eggplant Chutney
This crusty, succulent steak is flavored with a powerful mixture of coriander, cumin, mustard seed, chile powder and cinnamon. Take care not to overcook the meat; rare to medium rare guarantees tender beef. For even more flavor, serve the steak with a smoky eggplant chutney, which comes together quickly.
Grilled Trout With Cucumber-Tomato Relish
Spiced Lamb Skewers With Lemony Onions
This is the type of scalable recipe that is ideal for feeding large groups of people in a short period of time. More snack than a meal, the idea is to build a table of these lightly spiced, grilled skewers (if you don't like lamb, then pork, beef or chicken all work) and fill out the rest of your table with store-bought ingredients like pickles, olives, yogurt and flatbread for sopping it all up.
Hungarian Goulash
There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide.
Rosemary White Beans With Frizzled Onions and Tomato
A speedy, pantry-friendly dish, canned white beans braised in olive oil and tomatoes become stewlike and creamy. Pinches of fresh or dried rosemary, chile flakes and lemon zest add complexity to the mix, while a topping of frizzled, browned onions lends sweetness and a chewy-crisp texture. Serve this with toasted country bread drizzled with olive oil, or over a bowl of rice or farro for an easy, satisfying weeknight meal.
Sweet and Spicy Grilled Flank Steak
There are some steaks that need nothing more than a little salt and pepper to bring out their beefy goodness. Flank steak is not one of them. This bold marinade is just the sort of seasoning the brawny cut begs for: lime juice and zest add brightness, brown sugar sweetness, and jalapeño and sriracha a complex heat. Just whiz it all together in a food processor and slather it on the meat. Marinate overnight (or 20 minutes if that's all the time you have) before tossing it on the grill. Lastly, always make more flank steak that you think you want. Leftovers are the best part.
Winter Vegetable Soupe au Pistou
This is a big, simple soup made with winter vegetables – all diced small and thrown into a big pot with water and simmered for an hour. It’s garnished with the Provençal version of pesto, which does not contain any pine nuts. It makes a hearty meal.
Salmon With Bacon And Gherkin Dice
Caribbean Black Bean Salad
Pan-Fried Skate Wings With Capers
Crispy Lemon Chicken Cutlets With Salmoriglio Sauce
Derived from the Italian word for brine, “salamoia,” salmoriglio is a lemon sauce from Sicily and Calabria that is used to marinate and dress grilled meats and fish. This pleasantly sharp, all-purpose dressing is equally suited to chicken breasts: It soaks into the crust and lends a citrus punch to the meat. Fresh parsley, oregano or a combination of fresh herbs can be used, based on preference. The breading is inspired by the store-bought bread crumbs that are often labeled as Italian seasoned and often used for what Italian Americans simply call chicken cutlets: coated chicken breasts that are shallow-fried in olive oil. The addition of this simple lemon sauce gives this easy weeknight meal a restaurant-quality finish.