Quick & Easy Recipes
Dinner, snacks, and dessert—in a hurry! These are our best fast, easy, and fresh recipes for every weeknight.
At Dubai’s Orfali Bros restaurant, Syrian chef and restaurateur Mohamad Orfali reimagines shish barak, a popular Levantine dish featuring beef dumplings in spiced yogurt sauce. This version uses a similar treatment to turn store-bought gyoza into a simple but spectacular weeknight meal. We added wilted kale to make this feel like a complete dinner. Melted butter with mild chile flakes, smoked paprika, and cumin adds a finishing blast of flavor to amp up even the most timidly flavored dumplings.
The strategy in this easy recipe for pickled red onions is pretty much just “mix everything together and wait.” It’s entirely made up of pantry staples. The pickling liquid is just a mix of water, salt, sugar, and vinegar. After letting your quick-pickled red onions sit for at least an hour to soften and marinate, put them to good use on a juicy pile of ribs, in a breakfast sandwich, or atop a lunchtime grain bowl.
Zhug, the spicy green sauce with Yemeni roots and wider Middle Eastern application, does the heavy-lifting in bringing massive flavor to this easy weeknight-friendly chicken dish, which uses the power of the broiler to bring easy char to those who are grill-less. Here we lean on Trader Joe’s Zhoug Sauce to make the recipe even easier. Combined with Greek yogurt and lemon, the zhug acts as both the marinade and finishing sauce.
Sheet-pan pizza is simply focaccia all dressed up. It’s ideal feed-a-crowd, clear-the-fridge, one-and-done fare, an exercise in economy, and a welcome addition to your weekly meal plan. A sturdy half-sheet pan, big glugs of olive oil, and a trusty dough are the only nonnegotiables. Everything else is dealer’s choice. While corn is perfect for a summer sheet pan pizza, this pizza is wonderful topped with thin slices of raw sweet potato or butternut squash in the fall or winter.
Two small tweaks reboot the classic creamed spinach into something you'll want to have all the time: chopping the spinach (so it eats more like a greens-packed condiment rather than a mass of wet, wilty leaves) and amping up the creamy roux base with punchy, aromatic green curry paste. Served with simply seared salmon and rice, it makes a wonderful easy weeknight-friendly bowl.
Quick-cooking bulgur is a weeknight salad-maker’s best friend. Unlike rice, which requires a little more precision and patience to get right, bulgur steams in just 10 minutes—simply boil water, add the grains, cover, and turn off the stove. The residual heat is enough to cook the bulgur through with no risk of overdoing it, creating a fluffy base for grain bowls or a hearty mix-in for roasted vegetables or leafy greens.
This bright, summery, lemon-tinged risotto recipe uses salted water rather than stock and anchovies instead of pancetta or bacon, keeping it delicate and neutral enough to allow for limitless customization. Turn it into shrimp risotto, mushroom risotto, or steak risotto. Risotto has a reputation for being fussy and laborious, but it doesn’t have to be! This is an easy and delicious risotto recipe.
Our favorite healthy dinner ideas are all about getting the most out of heavy-hitting nutritious ingredients. That’s why we lean on weeknight meals like saucy chana masala, pineapple-salsa-dressed seared salmon tacos, and cold sesame noodles with bright, fresh vegetables blanketed in an umami-packed tahini sauce. All of these healthy dinner recipes will leave you full and satisfied, ready for whatever tomorrow could possibly throw at you.
We’re here for sheet-pan dinners that can go in and out of the oven in less than 30 minutes. Enter these turkey meatballs jam-packed with fresh herbs and some chile for a kick of spice. They’re bouncy with a bite, but still juicy and succulent. The meatballs are roasted on a sheet pan with green beans, then quickly finished under the broiler until the beans start to blister and char. These meatballs are equally delicious with ground pork, lamb, or beef.
The truly magical thing about these “25-minute stuffed biscuits.” is that they actually work best with store-bought dough, due to the factory-uniform distribution of fat throughout. They are all flaky outsides and molten centers. They're a close cousin to the kolache, the jelly doughnut, the hand pie, and more. And, as with their kin, they are absolutely delicious. So grab a can of your favorite biscuit dough and get ready to reap the rewards of your (very low) efforts.
Whenever you have veggies wilting away in the crisper drawer, make this pajeon. Pajeon can take many forms. In its broadest definition, it’s a savory Korean pancake with a variety of vegetables, meat, and/or seafood. It has a particularly cravable texture that’s both chewy and crispy since it’s shallow-fried in a pan until the edges are golden brown. Because the ratio of batter to vegetables stays the same, you can swap in what you have: kimchi, scallions, zucchini, kale—the list is endless.
Eggs are versatile, cheap, and honestly hard to mess up. June Kim will gladly eat them any time of the day, but her consistent go-to is gyeran jjim, otherwise known as Korean steamed egg. This side dish comes to the table ripping hot and so fluffy and jiggly that you feel like you’re getting a warm hug when you take your first bite. But you can serve with rice and a side of kimchi for the tastiest, easiest dinner for one.
Cherry tomatoes in the summer have a magical pull. They are sweet, juicy flavor bombs that don't need a lot of work to stand out in a recipe. Simply blistering them in a pan with a little garlic and salt makes them jammy in no time. In just a few minutes they’re ready to be slathered over tangy yogurt or labneh, topped with fresh chives and oily anchovies for a punch of umami. Big toasts make great dinner, and we know it.
You may already know and love Deb Perelman’s infamous Pizza Beans, which have a jammy, brick-red sauce with a marinara pizza vibe. This recipe gives pizza beans the Margherita treatment, swapping a cooked-down sauce for fresh tomatoes cooked just enough to bring out their full flavor. You can use pristine specimens or damaged goods alike.
This vegan dashi is versatile, delicious, and most important, easy. You don’t need a pot or a burner or even a watchful eye. Take a quart container—I know you have one from takeout—and fill it with water. Add 1–2 pieces of kombu (about ⅓ oz.) and 4 dried shiitake mushrooms. Cover and refrigerate for 8–12 hours, then strain. That’s it! You can literally make this dashi while you sleep.
Sweet and salty, shoyu chicken is made by simmering chicken in an aromatic broth of ginger, garlic, Mr. Yoshida’s sauce (or soy sauce plus brown sugar), and mirin. It can feed mass amounts of people in a short time and you don’t have to be too precious about quantities; most combinations of the core ingredients will result in moist, flavorful meat. Here's the recipe Mitchell Kuga shared for the popular Hawaiian dish.
Problem: You’ve got a couple of leftover side dishes stacked in the fridge. Solution: This easy frittata recipe, which allows you to transform the remains of meals that once were into something totally new. What’s more, this stand-by egg dish is appropriate for breakfast, brunch, or dinner—and even works well as the filling for a take-it-to-work sandwich. And since this frittata contains no meat and no crust, it’s easily adapted to suit any gluten-free and dairy-free diets.
Easy desserts are crucial for when we get hit by a sudden, unstoppable sugar craving. For situations like these we like to turn to something semi-homemade or otherwise no-fuss: Ice cream made in a ziptop bag, one big deliciously gooey chocolate chip cookie baked in a skillet, pastries that make the most out of our the puff pastry in your freezer. These quick and easy desserts require minimal effort and are perfect for lazy days and weeknight baking.
When crumbled into pea-size pieces, tempeh cooks fast and sizzles into crispy nubbins in the process. And when you add roasted peanuts and store-bought chili crisp, the textural allure goes off the charts. Of course, you’ll need something to offset that spiciness—the creamy coconut rice and quick-pickled cucumbers offer cooling relief between bites.
With their frills and fans, maitake and oyster mushrooms are a texture lover’s dream—and you can make either (or both!) the star of this easy weeknight mushroom quesadilla recipe. For extra flavor sauté the seared mushrooms with garlic, butter, and a mix of smoky and earthy spices before scattering them over warmed tortillas topped with melted cheese.
The star ingredient in these black bean recipes is important to all kinds of people. For the health-conscious, black beans are a great source of fiber, protein, and folate (which is the naturally occurring form of vitamin B9, an essential nutrient crucial for proper brain function, cell growth, and mental and emotional health). Soups, salads, nachos, burgers, tacos, tostadas, quesadillas—the legume world’s most goth representative can do it all.