Weeknight
3493 recipes found
Blanquette of Scallops
Spring for me means discarding dark sauces and turning toward ingredients that are light and green. Here I’m inspired by the French blanquette, a stew, usually veal, in a creamy white sauce. I replaced the veal with plump sea scallops and brightened the whole thing with verdant, seasonal asparagus. Traditionally a blanquette is thickened with egg yolks and has pearl onions and often button mushrooms in the mix. The onion is in my version, but minced. I also omitted the mushrooms and used new potatoes that, unlike the mushrooms, help thicken a sauce made without the egg yolks. The result is a dish that’s fancy enough for guests yet easy enough for a weeknight.
Ramp Omelet
Right now, my favorite combination is ramps and eggs, a particularly satisfying pairing. Sizzled in a little butter, ramps make stellar scrambled eggs, and for not much more effort, a spectacular cheese omelet.
Soft-Boiled Eggs With Watercress and Walnut-Ricotta Crostini
You don’t need your own hen to make this egg-based dish from the food writer Ian Knauer, whose family has always kept chickens. In his book, “The Farm,” he shared recipes from a year of cooking with largely farm-grown ingredients. Among them was this dish, which is as good as a simple dinner as it is for breakfast or lunch.
Bulgogi Cheese Steaks
These sandwiches, which are inspired by Philly cheese steaks, are made with beef marinated in classic Korean barbecue flavors. Tender rib-eye steak is thinly sliced and pounded to mimic the texture of shaved meat, then tossed in a savory garlic-soy marinade. Thin-skinned shishito peppers, a common ingredient in Korean cuisine, stand in for traditional bell peppers. Shishito peppers vary in spiciness, so once blistered, they will add mild, or sometimes bold, heat to the sandwiches. Rib-eye creates the juiciest sandwiches, but sirloin is more affordable, and a solid substitute.
Sausages With Potatoes and Red Cabbage
A full meal baked in one pan, this easy weeknight dish yields tender, sweet red cabbage and crisp, golden potatoes seasoned with whole caraway and coriander and topped with meaty sausages. You can make this with any kind of sausage: whether spicy turkey, chicken and mushroom, classic pork bratwurst, chorizo or hot Italian links. A metal pan will give you slightly better browning on the potatoes, but use what you’ve got.
Black Bean Chili
Garlic Chicken With Guasacaca Sauce
Simple to make, versatile in use and complex in flavor, guasacaca sauce is one of the wonderful condiments of Venezuelan cuisine. Creamy from the addition of avocado with a bright and tangy herb and lime base, it makes an evocative pairing for any vegetarian, seafood or meat dish. Here, it accompanies a sheet-pan dinner of roasted chicken and carrots but will do just as well with anything from the grill.
Stuffed Trout With Porter Sauce
A recipe for stuffed trout with porter sauce.
Feta-Brined Roast Chicken
Brining a chicken before roasting can make for a particularly juicy, tender bird. Using feta in the brine adds a complex and earthy flavor to the mix. Don’t skip the step of taking the chicken out of the brine an hour before cooking. This allows the bird to come to room temperature and dries it out a bit, which helps crisp the skin. This recipe calls for a lot of black pepper, and if you like a spicy bite, don’t afraid to go for the full 2 tablespoons. Or bring the amount down for something milder. In either case, do grind it yourself; the pre-ground stuff is missing all the essential oils that give freshly ground black pepper its woodsy, floral notes. Roasted potatoes make an excellent side dish.
Boiled Potatoes With Dill
Cinnamon Roasted Potatoes
A cinnamon stick broken into pieces gives these potatoes a bit of Middle Eastern flavor. Roasting them first at 325 degrees, and then turning the heat up to 450, gives them a perfect crispness.
Roasted Sausages With Grapes and Onions
You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions. Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal. Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side. If you want to halve this recipe, reduce the oven temperature to 425 degrees; otherwise the smaller amount of food in the pan might get too brown.
Guacamole con Frutas
Toloache is one of the great treats of the theater district, up there with bumping into Laura Benanti in front of Joe Allen: the chunky guacamole with apple, pear and jalapeño that the chef Julian Medina serves at his marvelous little Mexican joint on 50th Street. Just add margaritas.
Sausages and Sauerkraut With Apple
Greek Baked Squash Omelet
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion. Yogurt also gives the omelet a light, fluffy texture. Make this with winter squash in winter and with zucchini in summer.
Sausages With Apples and Onions
There are lots of kinds of wurst, or sausage: bratwurst, bockwurst, knackwurst, weisswurst (similar to the French boudin blanc). Bratwurst is popular the United States, and there are some new high-quality packaged supermarket brands now available, or look for other types from a butcher shop. But let’s face it: Nearly any kind of sausage will taste great paired with caramelized onions and apples fried in butter.
Creamy Avocado-Miso Dressing
Whip up this quick dressing when you want to use up any ripe or slightly overripe avocado that’s too soft for slicing. The miso gives the creamy dressing a delicately sweet complexity, and the lemon and vinegar cut through the buttery avocado. Use this protein-rich dressing to generously coat your hearty green salad, warm grain bowl or vegetables charred on the grill.
Gnocchi With Hot and Sweet Peppers
When fresh bell peppers, tomatoes and canned chipotles roast in plenty of olive oil, they become a sweet, smoky and spicy sauce. Use it to glaze gnocchi that have simultaneously crisped in their own pan and dinner is ready without much attention from you. Consider this recipe just a starting point: Add red wine vinegar for a tangy peperonatalike version, blend for a smooth sauce or top with nuts or cheese for protein. (Walnuts, hazelnuts and pine nuts, or feta, ricotta and Cheddar would all be good.) Or simply use the template for roasting vegetables with flavorings and oil to make any number of produce-heavy sauces for coating noodles, beans, grains or chicken.
Pizza con tutti (Pizza with everything)
Potato and Pesto Gratin
I’ve always loved the combination of pesto and warm potatoes. I usually just toss steamed potatoes with the sauce, but this time I sliced up some Yukon golds, tossed them with the pesto and made a gratin.
Pasta With Sausage, Caramelized Cabbage and Goat Cheese
Pasta with cabbage is a common combination across much of Central and Eastern Europe. In this quick weeknight meal, an entire head of cabbage is cooked in the fat left behind by sweet Italian sausage. Goat cheese adds tang and helps create a cream sauce that ties everything together. Feel free to use this recipe as a guideline to come up with your own variation: Try it with your favorite shape of pasta, swap out the thyme for dill, parsley or another herb, or substitute the goat cheese for Parmesan.
Crunchy Baked Potatoes With Anchovy, Parmesan and Rosemary
This is a sophisticated take on the typical cheese-laden twice-baked potato. Here, rosemary, Parmesan, anchovy and garlic replace the Cheddar cheese and sour cream, and for a crunchy topping, bread crumbs mixed with more Parmesan and lemon zest are sprinkled on top and placed under the broiler until golden and crisp.
Saratoga Potatoes
In “America Cooks,” by the 1940s food writers Cora, Rose and Bob Brown, the trio declared: “A century ago, when Saratoga Springs was in its heyday as a fashionable resort, specialties from there swept the country, and one of them, Saratoga Chips, will endure as long as there are spuds left to slice.” They were partly right. The recipe has endured, all right, but Saratoga vanished from the name. We now call them potato chips.
Smoky and Spicy Roasted Salmon
Inspired by the smoke, spice and sweetness that characterize classic dry barbecue rubs, this super easy salmon recipe skips the grill, making for easy cleanup and a dinner that’s doable any night of the week. While a fragrant rub like this one might overpower a milder fish, salmon stands up to strong flavors beautifully. This dish works well with summer picnic sides like coleslaw and potato salad, but it is equally good with roasted potatoes and a simple green salad. The rub is only mildly spicy as written, so add a pinch of cayenne if you’d like a little more kick.