Some days you just don't want to think too hard about dinner, but you also don't feel like ordering take-out. These are the recipes we've turned to time and again, and they still always hit the spot. How about you—what are your go-to dinners in a snap?
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Fresh tuna crusted in sesame seeds and seared, on a bed of ready-bought egg noodles, vibrant green veggies and herbs, and a light soy-lime sauce. Can't beat it!
Turmeric and some other spices used in this recipe are notably Moroccan, and, while in Morocco it's typical to serve the couscous alongside the stew or sauce, I chose to stir it all together to keep in line with this quick and easy dinners column—and it turned out great. The couscous had a chance to absorb the extra sauce and flavor.
Hot New Orleans blackened salmon meets cool Miami coconut couscous with mint, parsley, green onions, and pumpkin seeds. The perfect original one-pot dinner for two in fifteen minutes.
This healthy dish of ground chicken, shallots, mint, and cilantro is full of fresh and hot Southeast Asian flavors. Serve it as a crispy lettuce wrap or over rice. It can be on the table in under 30 minutes.
This gorgeous, bright red stir-fry is a wonderful way to savor the flavor of the beet. It's mildly spiced and the coconut adds a lovely textural contrast.
A standard in almost every home cook's repertoire, the chicken dinner tends to lean toward the banal and un-exciting. Fortunately, we've compiled the best versions of all the standard chicken dishes, as well as a few unconventional ones that will restore poultry's dignity in your kitchen. From mole to tikka to buffalo wings, and more.
Here are 25 of the greatest hits from our Dinner Tonight column, all of which can be whipped up in 20 minutes or less. Faster than ordering take-out! Dan dan noodles, Ferran Adria's Caesar salad, and more speedy dinners in this collection.
No matter the reason and no matter the season, sometimes you just want a big bowl of salad for dinner. Come share your favorite ingredients, tips, and tricks for a really great dinner salad. Whether it's simple or elaborate, we want to know how you make your salads into a main course.
With our slow-cookers in storage and flip flops attached to our feet these days, dinner needs to be light, refreshing, and preferably not oven-dependent. We told you our favorite summer cool-off desserts, now it's time to talk about the pre-dessert meal. What do you like to throw together on sticky, sunny days? Here are the go-to picks for the crew at SEHQ: soba noodles, frittatas, cereal, and more.
Every Wednesday we post delicious educational opportunities in New York for the approaching weekend and the following week. All classes listed still have openings, but if you hear otherwise, please let us know. 'Pizza 101 for Future Chefs' at ICC...