57 recipes · Dinner
Dinner recipes
Course
Cuisine
- Indonesian 42
- American 32
- British 30
- Italian 16
- Indian 13
- French 7
- Japanese 4
- Mexican 4
- Moroccan 4
- Chinese 3
- Kenyan 3
- Spanish 3
- Thai 3
- Malaysian 2
- Canadian 1
- Croatian 1
- Dutch 1
- Egyptian 1
- Filipino 1
- Greek 1
- Irish 1
- Jamaican 1
- Lebanese 1
- Norwegian 1
- Polish 1
- Russian 1
- Tunisian 1
- Turkish 1
- Ukrainian 1
- Uruguayan 1
- Vietnamese 1
- Yemeni 1
A
-
Air Fryer Chicken Thighs
35 mins
Boneless chicken thighs rubbed with paprika and oregano, air fried at 200°C (400°F) for 12 to 16 minutes and pulled by thermometer.
B
-
Baingan Bharta
1 hr 15 mins
Smoky roasted eggplant mashed and cooked with onion, tomato, ginger and green chili. Char it over a gas flame or under the broiler.
-
BBQ Pork Sloppy Joes
55 mins
Ground pork simmered in a thick ketchup and barbecue sauce, piled on butter-toasted buns with lime-pickled red onions and roasted sweet potato wedges.
-
Bean and Sausage Hotpot
50 mins
Browned pork sausages and butter beans simmered in jarred tomato sauce with treacle and English mustard, cooked in one pot in 50 minutes.
-
Beef and Mustard Pie
5 hrs
A British lid pie of beef chuck braised with Dijon, English mustard stirred in off the heat, and an all butter puff lid baked until the vent bubbles.
-
Beef Brisket Pot Roast
6 hrs 35 mins
Flat-cut beef brisket braised with onions and carrots in one covered pot at 150°C (300°F), rested in its juices and sliced across the grain.
-
Beef and Broccoli Stir-Fry
45 mins
Velveted flank steak and crisp broccoli in a glossy oyster sauce. Baking soda keeps the beef tender, and two small batches keep the sear.
-
Beef Rendang
3 hrs 30 mins
West Sumatran beef rendang, braised uncovered in the oven, then stirred on the stove until the coconut oil splits and the paste browns.
-
Beef Stroganoff
50 mins
Beef stroganoff with fillet strips, browned mushrooms and a crème fraîche and mustard sauce, made in one skillet in 50 minutes for 4.
-
Beef Sunday Roast
2 hrs 50 mins
Topside roast beef with crisp roast potatoes, Yorkshire puddings and red wine gravy for 4, all from one oven in about 2 hours 50 minutes.
-
Bigos
3 hrs 20 mins
Polish bigos of sauerkraut and fresh cabbage stewed with pork shoulder, bacon, smoked kielbasa, porcini and prunes until thick enough to eat with a fork.
-
Bihun Goreng
30 mins
Indonesian fried rice vermicelli with crisp tofu, bok choy, napa cabbage and bean sprouts in a kecap manis sauce. Vegetarian, 30 minutes.
-
Ukrainian Borscht with Chicken and White Beans
1 hr 35 mins
Ukrainian borscht built on chicken broth, with white beans and grated beets stirred in at the end so the soup stays deep red instead of brown.
-
Bourbon Chicken
35 mins
Bourbon chicken: browned boneless thighs coated in a syrupy soy, brown sugar and bourbon glaze, made in one 12 inch (30 cm) skillet.
C
-
Cajun Fish Tacos
30 mins
Cajun fish tacos with spice-crusted cod, lemon sour cream, avocado and salsa in flour tortillas, made in one skillet in 30 minutes for 4.
-
Ćevapi
2 hrs 30 mins
Ćevapi of beef and lamb, kneaded with a pinch of baking soda until sticky, chilled, then grilled 8 to 10 minutes for a springy bite and a brown crust.
-
Chicken Adobo
1 hr 10 mins
Filipino chicken adobo with browned bone-in thighs braised in cane vinegar and soy sauce at 2 to 1, then reduced to a glossy sauce in one pan.
-
Chicken Enchilada Casserole
1 hr 15 mins
Stacked chicken enchilada casserole: chicken poached in red sauce, layered with toasted corn tortillas and Monterey Jack, baked until browned.
-
Chicken Fajita Mac and Cheese
40 mins
One-pot chicken fajita mac and cheese: elbows simmered in stock and cream with seared chicken and charred peppers, cheddar stirred in off the heat.
-
Chicken Karaage
1 hr 20 mins
Japanese chicken karaage: skin-on thighs marinated in soy sauce, sake and ginger, coated in potato starch and fried twice. Serves 4 in 1 hour 20 minutes.
-
Chicken Satay (Sate Ayam)
1 hr 25 mins
Indonesian chicken satay with a peanut sauce simmered until the oil separates, a spoonful of it stirred into the kecap manis marinade.
-
Chickpea Fajitas
50 mins
Tex-Mex chickpea fajitas: crisp smoky roasted chickpeas, charred peppers, guacamole, pickled salsa and harissa cream in hot corn tortillas.
-
Chilli Prawn Linguine
35 mins
Chilli prawn linguine with king prawns seared for 90 seconds, garlic, red chilli, cherry tomatoes and sugar snaps, plus a lime yogurt salad dressing.
-
Steamed Whole Fish With Ginger and Scallion
35 mins
A whole sea bass steamed plain over a rolling boil, then dressed with light soy sauce, raw ginger, scallion, and a pour of smoking oil that sizzles them.
-
Curry Laksa
1 hr
A vegan Malaysian curry laksa in one pot: ramen in a red coconut curry broth, topped with fried eggplant, king oyster mushrooms and tofu puffs.
D
-
Dal Fry
1 hr 55 mins
Dal fry is toor dal simmered until creamy, then finished with a tadka of cumin, mustard seeds, ginger and tomato fried in ghee.
F
-
Fettuccine Alfredo
30 mins
Fettuccine alfredo the Roman way: dried fettuccine, butter and Parmigiano-Reggiano tossed with starchy pasta water into a glossy sauce, no cream.
H
-
Irish Stew
3 hrs 10 mins
Irish stew of lamb shoulder, onions, carrots and potatoes, browned, lightly thickened with flour and braised in a 150°C (300°F) oven for 2 hours.
-
Honey Teriyaki Salmon
30 mins
Honey teriyaki salmon with a soy, sake and honey glaze simmered apart, skin-side seared and pulled at 52°C (125°F), ready in about 30 minutes.
I
-
Semur Ayam
1 hr 5 mins
Indonesian chicken thighs and potatoes braised in kecap manis with nutmeg and cloves, simmered covered and then uncovered until the sauce turns glossy.
J
-
Jerk Chicken
13 hrs 15 mins
Jamaican jerk chicken marinated overnight in a Scotch bonnet, allspice and lime paste, cooked on gentle heat, then charred. Grill and oven methods.
K
-
Chicken Katsu Curry
1 hr 10 mins
Japanese-style chicken katsu curry: panko cutlets fried at 170°C (340°F) beside a thick roux curry sauce. Serves 4 in 1 hour 10 minutes.
-
Kentucky-Style Fried Chicken
4 hrs 10 mins
Kentucky-style fried chicken with a buttermilk brine, a craggy spiced flour coat and 17 to 19 minutes in a covered pot of oil.
-
Koshari
1 hr 20 mins
Egyptian koshari: lentil rice with toasted vermicelli, macaroni and chickpeas under a thin vinegar tomato sauce, topped with crispy fried onions.
L
-
Laksa Prawn Noodles
25 mins
Laksa prawn noodles in 25 minutes: king prawns and rice vermicelli in a coconut broth made from fried store-bought curry laksa paste.
-
Lontong Sayur Lodeh
45 mins
Tempeh, eggplant, potatoes and snake beans simmered in a turmeric and galangal coconut broth, served over sliced lontong. Serves 6 in 45 minutes.
M
-
Massaman Beef Curry
2 hrs 30 mins
Massaman beef curry braised 2 hours in the oven with chuck, waxy potatoes, coconut cream and roasted peanuts. Mild, sweet and sour.
-
Matar Paneer
55 mins
A north Indian curry of seared paneer and sweet peas in onion tomato gravy. Soaking the paneer in warm water keeps every cube soft.
-
Mbuzi Choma
1 hr 30 mins
Kenyan roasted goat: bone-in shoulder chunks roasted at 180°C (350°F), basted with salted water and served with kachumbari and ugali.
-
Mie Goreng
30 mins
Indonesian fried noodles with crisp tempeh, tofu and napa cabbage in a kecap manis sauce. Vegetarian, 30 minutes, one wok, serves 3.
O
-
Osso Buco alla Milanese
3 hrs 30 mins
Veal shanks braised in white wine and broth until a fork slides in easily, then finished with a lemon, garlic and parsley gremolata.
P
-
Pad See Ew
35 mins
Thai wide rice noodles stir-fried with chicken, egg and gai lan in a dark soy glaze, cooked one plate at a time so the noodles char.
-
Pork and Chive Dumplings (Jiaozi)
1 hr 25 mins
Pork and chive jiaozi with a filling stirred until sticky, folded in store-bought wrappers, then boiled soft or pan-fried until crisp underneath.
-
Potato Gratin with Chicken
50 mins
A French-style potato gratin of par-boiled potatoes, soft onions, crème fraîche and Parmesan, served with seared chicken, bacon, spinach and peas.
R
-
Recheado Masala Fish
1 hr 45 mins
Whole mackerel packed with a thick Goan paste of Kashmiri chilies, garlic, tamarind and vinegar, then shallow-fried until the crust turns brick red.
-
Ribollita
18 hrs 45 mins
Tuscan white bean and cavolo nero soup thickened with day-old bread, cooked once, chilled overnight and reboiled until a spoon stands up in it.
-
Rigatoni with Fennel Sausage Sauce
1 hr 15 mins
Rigatoni in a sausage, fennel and tomato sauce, finished with a rough pecorino and anchovy pesto. Browning for 20 to 25 minutes builds the flavor.
S
-
Sambal Goreng Tempeh
40 mins
Crisp fried tempeh and long beans in a cooked chili paste of tomato, shallot, galangal and lemongrass. Vegan, 40 minutes, one skillet.
-
Sate Kambing
1 hr 35 mins
Indonesian goat satay in ¾ inch cubes, marinated in kecap manis and coriander, grilled 8 minutes over coals and served with sambal kecap.
-
Spaghetti Bolognese
1 hr
A weeknight spaghetti bolognese of 85% lean beef, browned mushrooms and canned tomatoes, simmered 30 minutes and tossed through spaghetti.
-
Penne Arrabbiata
35 mins
Penne arrabbiata: garlic and chili bloomed in olive oil, whole peeled tomatoes simmered 15 to 18 minutes, penne finished in the pan.
T
-
Tandoori Chicken
2 hrs 50 mins
Bone-in chicken thighs in a thick spiced yogurt coat, roasted low and then broiled for char, pulled with a thermometer for juicy meat.
-
Teriyaki Chicken Casserole
1 hr 5 mins
Chicken, brown rice and stir-fry vegetables baked in one dish under a homemade teriyaki sauce with less soy and cornstarch, so it stays glossy.
-
Thai Green Curry
45 mins
Thai green curry with chicken, new potatoes and green beans. The paste fries in coconut cream until the oil splits, then it cooks in about 30 minutes.
U
-
Uruguayan Asado
50 mins
Uruguayan asado at home: outside skirt steak salted on the grill over charcoal and smoldering hickory chips, rested, then sliced across the grain.
V
-
Vegan Lasagna
2 hrs 10 mins
Vegan lasagna with a brown lentil, zucchini and spinach filling and a thick soy béchamel, baked at 180°C (350°F) and rested 15 minutes.
Y
-
Yaki Udon
25 mins
Japanese stir-fried udon with pork belly, cabbage and a 2:1:1 soy, mirin and sake sauce, made with frozen udon loosened first so it browns.
Nothing matches that. Try a single ingredient, or see every recipe.