Recipe Roundup

119 Inspiring Dinner Recipes for COOK90

These easy weeknight meals, genius ideas for nextovers, and indulgent weekend feasts will power you through COOK90.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Rhoda Boone

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    9/119

    Shrimp with Herby White Beans and Tomatoes

    This one-pot meal is herby, sweet, and garlicky all at once, and it only takes 20 minutes to put together.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    10/119

    Garlic Mojo Sauce

    It's not just a marinade—this classic mojo sauce can also be spooned over chicken or fish for a piquant finishing touch, and deployed as a flavorful stir-in for rice.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    11/119

    "Antipasto" Pasta with Sausage, Artichoke Hearts, and Sun-Dried Tomatoes

    This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.

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  • Photo by Alex Lau, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
    12/119

    Curried Chickpea and Lentil Dal

    This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    19/119

    Braised Rotisserie Chicken With Bacon, Tomatoes, and Kale

    Bring store-bought rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    20/119

    Roasted Garlic Herb Sauce

    This sauce is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    21/119

    Sheet-Pan Curry Pork Chops and Sweet Potatoes

    This one-pan dinner gets topped with yogurt sauce, radishes, and pomegranate seeds to add some fresh, tart contrast to the sweetly spiced pork and potatoes.

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  • Photo by Chelsie Craig, Prop Styling by Emily Eisen, Food Styling by Molly Baz
    22/119

    Niçoise Toast

    Splurge on high-quality oil-packed tuna for these delicious toasts.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    31/119

    Slow-Roasted Salmon With Harissa

    A low temperature (and an abundance of olive oil) makes it nearly impossible to overcook salmon. Slathering the fish with harissa—a roasted, spiced chile paste—ensures it has plenty of flavor.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    32/119

    Grilled Cheese Tacos

    Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    35/119

    Pantry Pasta Puttanesca

    Keep these ingredients stocked in your pantry, and a briny, flavor-packed, classic Italian pasta will always be a dinner option.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    36/119

    Grain Bowl With Spiced Squash, Mushrooms, and Curried Yogurt

    No squash? No problem. This rice bowl can be made with all sorts of roasted vegetables (and, for that matter, any kind of grain).

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    37/119

    Miso-Tahini Squash Soup With Brown Rice

    Rich with nutty tahini, savory miso, and plenty ginger and garlic, this comforting vegetarian soup is just what the doctor ordered for a chilly weeknight.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    38/119

    Lamb-Fry

    A specialty of Kerala, this simple, spiced-up stir-fry makes for a quick hearty dinner when served with flatbread. Make extra lamb and shred the leftovers into a nextover, enchilada dinner inspired by this recipe.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    43/119

    Vegetarian Three-Bean Chili

    With the help of a few pantry staples, you can get all the flavors of slow-simmered chili in just 30 minutes.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    44/119

    Chickpea and Roasted Red Pepper Pantry Tagine

    Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    45/119

    Make-Ahead Sheet-Pan Meatballs

    This is the simplest way to make a large batch of meatballs that you can nextover into a variety of dinners, from pasta to soup to sandwiches.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    46/119

    Salmon Burgers with Red Pepper Mayo

    Made from canned salmon—plus a few pantry staples you likely keep in stock—and slicked with tangy red-pepper mayo, this burger is easy to toss together on the fly.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    53/119

    Sheet-Pan Cumin Chicken Thighs With Squash, Fennel, and Grapes

    The juices from cumin-rubbed chicken thighs soak into grapes, fennel, and squash as they all roast together in this simple, flavorful one-pan dinner.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks
    54/119

    Slow-Cooker White Chicken Chili

    For easy, hands-off dinner prep, throw chicken thighs, green chiles, white beans, and a flurry of spices into your slow cooker and come home to a hearty, flavorful meal.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    55/119

    Trout Toast with Soft Scrambled Eggs

    Crème fraîche is the secret ingredient for a custardy scramble, and high-quality smoked fish and good bread are worth the splurge—they make all the difference here.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    56/119

    Pasta With 10-Minute Pesto

    Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.

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  • Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    69/119

    Hot-Smoked Salmon With Salted Yogurt and Fennel

    Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it’s probably stocked alongside packages of smoked trout.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    70/119

    Sheet-Pan Pasta Bake With Chicken and Kale

    Starting with a repurposed rotisserie chicken, this family-friendly dish has so much more crispy topping per bite than your standard pasta casserole.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    71/119

    Slow-Cooker Shredded Chicken

    Freeze small portions of this versatile, flavorful chicken to make easy work of tacos, salads, and sandwiches.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    72/119

    Beef Lo Mein

    It only takes 22 minutes to make this fast, fresh version of everyone's favorite takeout noodle dish.

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  • Photo by JP Bevins, Food Styling by Rhoda Boone
    73/119

    Slow-Cooker Green Chicken Chili

    Made with chicken, sweet potatoes, tomatillo salsa, and pinto beans, this easy chili is a cross between chile verde and white chicken chili.

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  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Ali Nardi
    74/119

    Slow-Cooker Chicken Congee

    A slow cooker and boneless, skinless chicken thighs make easy work of comforting Chinese rice porridge.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    77/119

    Grain Bowl Soup

    Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.

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  • Photo by Caleb Adams, Food Styling by Anna Billingskog
    78/119

    Easy Chicken Tortilla Soup With Bean and Cheese Nachos

    This weeknight-friendly soup is enriched by the flavor of smoky chipotles, brightened by fresh lime, and ready in just 22 minutes or less.

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  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson
    81/119

    One-Pot Pasta Primavera With Shrimp

    This lightning-fast version of the classic spring pasta calls for just the right amount of water that magically cooks down to create a silky sauce, no draining necessary.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    82/119

    Pan-Fried Sweet and Sour Chicken

    Our take on this classic Chinese-American dish is lighter and tastier than the version from most take-out joints—without the corn syrup or red food coloring.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    97/119

    Korean Fried Chicken

    In this spicy version of classic Korean fried chicken, juicy, boneless chicken thighs are dipped in a light batter to form an extra-crispy crust, then lacquered with a gingery hot sauce.

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  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Ali Nardi
    98/119

    Islak Burger (Wet Burger)

    A good soak in buttery tomato sauce gives this ultra-juicy burger—a popular late-night Turkish street eat—its odd but enchanting moniker.

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  • Photo by Alex Lau
    113/119

    Jammy Eggs and Feta Flatbreads with Herbs

    Because older eggs are easier to peel, this is one of those times when grocery store eggs outperform the ones from the farmers’ market.

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  • Photo by Ted Cavanaugh
    114/119

    Use-It-Up Frittata

    Kitchen economy: Use any leftover cooked vegetables, grains, or beans in your fridge for this frittata, then add any leftover frittata to a sandwich the next day.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    117/119

    Steak and Eggs with Saucy Beans

    The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura
    118/119

    Sausage and Greens Sheet-Pan Dinner

    When you’ve got less than half an hour to get dinner on the table, a sausage sheet-pan dinner will always be there for you.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura
    119/119

    Oven Risotto With Crispy Roasted Mushrooms

    Yes, you can make risotto without all the stirring—just pop it in the oven; and while you’re at it, roast some mushrooms alongside to top off the finished dish.

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