Dinner
8856 recipes found
Buttermilk Roast Chicken
Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.
Curried Goat
Hazel Craig, the mother of the pastry chef Jessica Craig, prepares this hearty, spicy dish from her native Jamaica with her homemade curry powder blend. It’s worth making to maximize the dish’s depth and complexity, and the recipe here makes extra (which can be used in any kind of stew or braise). Hazel insists that the best way to prepare goat is not to brown the meat first, but to cook everything all at once in the same pot. “When you heat everything up together,” she said, all the flavor “gets locked in there.”
Puritan Pudding
A mass of cornmeal, milk and molasses, baked for hours, this dessert was born of the Puritans’ nostalgia for British hasty pudding and their adaptation to the ground-corn porridges of their Native American neighbors. (Early settlers called it Indian pudding.) Originally served as a first course, it grew sweeter (but not too sweet; Puritanism runs deep) and migrated to the end of supper. For a proper historical re-enactment of the dish, you need meal stone-ground from Rhode Island whitecap flint corn, a hard, tough-to-crack corn, less sweet but more buttery than hybrid strains. One of the oldest incarnations of the plant, it was cultivated by the local Narragansett and saved from extinction by a few equally flinty Rhode Island farmers. This recipe comes from George Crowther, owner and chef of the Yankee diner Commons Lunch, which has stood on the town square of Little Compton, R.I., since 1966.
Grilled Turkey Burgers
There are a couple steps to ensure a crisp on the outside, juicy on the inside and all around delicious grilled turkey burger. Grated onion and barbecue sauce give the patties savoriness and provide additional moisture, so they don’t dry out from the high heat of the grill. Coating the patties in a mixture of barbecue sauce and mayonnaise guarantees a seared and glazed exterior. If you’d like to turn these into cheeseburgers, simply drape sliced cheese — preferably Cheddar or pepper Jack — over the patties in the last two minutes of grilling and cover the grill.
Vegetable Pulao
Pulao is a weeknight staple in many Desi households, as it can be made in one pot, has a flexible ingredient list and makes no sacrifices on flavor. Whole spices, which give the pulao its intense, complex flavor, are key in this recipe. But the beauty of pulao is that it can be easily adjusted according to your preferences and what you have around. You can swap the carrots for cauliflower, or the potatoes for sweet potatoes. In a pinch, a frozen bag of carrots, peas and corn will work just fine. And if you don’t have one of the spices, fret not and carry on. Pulao is often served with achaar, or pickle, yogurt and papad — but it’s also wonderful by itself.
French Onion Grilled Cheese
Grilled cheese is a near-perfect food on its own, but adding bacon, kimchi or, in this case, heaps of caramelized onions really makes it special. Caramelizing onions takes a good half-hour, so save this recipe for when you have a little extra time and company (this recipe serves two). If time permits, you could even prep them ahead in a slow cooker. Rather than layer the grated Gruyère and the warm caramelized onions in the sandwich, you should stir them together before assembling, which guarantees that the cheese will melt evenly throughout and that each bite will contain the perfect ratio of fragrant cheese to jammy onions. A splash of sherry, red-wine or white-wine vinegar added to the onions balances out the buttery flavors, but a side salad dressed with a tangy mustard vinaigrette would do the trick, too. (Watch the video of Ali Slagle making French onion grilled cheese here.)
Marinated Venison Steaks
“Thanksgiving here is about hunting rather than football,” said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt. You’ll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state’s history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes.
Ken Hom's Classic Kung Pao Chicken
This recipe is adapted from the great Chinese-American chef Ken Hom, for a Sichuan stir-fry is made with chunks of boneless chicken (breasts or thighs, though we prefer thighs), peanuts, chile peppers and plenty of garlic, scallions and ginger. Making it is not at all difficult, but it does require one fussy step: The chicken takes a dip into a combination of egg white, salt, sesame oil and cornstarch before it goes into the hot wok. This step creates a lovely crust on the chicken that sears in moisture and later serves to hold onto the savory-sweet soy-sesame sauce. The dish is quite spicy, so serve it over rice or plain pasta to foil the heat, alongside an ice cold beer.
Uncle Glenn’s Onaga (Steamed Red Snapper With Somen)
In Hawaii, onaga is the most prized kind of snapper and the centerpiece of festive meals. Glenn Yamashita steams the whole fish, Chinese-style, with a sour-salty stuffing, a topping of preserved vegetables and a tumble of aromatics. Two of the ingredients are readily available in Hawaii but may require more of a search elsewhere: chung choi, salted turnip wrapped in its own leaves — pickled mustard greens are a fine substitute — and scallop powder, which can be approximated with fish sauce. Skeins of Japanese somen noodles are tucked beneath the fish and hot oil poured over at the end. Done right, it crackles.
Pan Con Tomate
Some version of tomatoes on toast — a juicy American B.L.T. or Italian tomato-topped bruschetta — is always a good idea, but that's especially true during high summer, when tomatoes are at their peak. One superior combination comes from Barcelona, where a slice of toast is rubbed with garlic and juicy ripe tomatoes, then anointed with olive oil. Most Catalan cooks simply cut the tomato crosswise and vigorously massage the toasted bread with the cut side. Others grate the tomato flesh and spoon it over the bread. This version adds tomato slices and a scattering of cherry tomatoes for a substantial first course.
Halloumi With Corn, Cherry Tomatoes and Basil
Seared cubes of halloumi get melty and soft on their insides and dark brown and a little crisp on the surface, making it almost impossible not to devour them all as they come out of the pan. But try to resist, because they’re even better tossed with a quick sauté of summer corn and tomatoes, seasoned with basil. Slivers of red onions, folded in raw at the end, add crunch and sweetness, while a squeeze of fresh lime makes everything tangy and fresh. Although this dish is at its most sublime made with fresh summer corn and ripe tomatoes, it’s nearly as good in winter made with frozen corn. Serve it for a light, meatless dinner or a substantial side dish with roasted or grilled chicken or fish.
Sweet-and-Spicy Grilled Vegetables With Burrata
A colorful platter of soft, grilled vegetables in a sweet-and-spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don’t have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don’t crowd them so they cook evenly.
Creamy Vegan Polenta
While traditional Italian polenta is typically finished with butter and grated Parmesan, the porridge-like texture of simmered cornmeal makes for a dish that’s creamy and comforting without dairy. This recipe uses a few tablespoons of vegan butter (any kind will do) to lend richness, and substitutes nutritional yeast for Parmesan. Use the nutritional yeast sparingly: The right amount beautifully mimics the nutty, fragrant flavor of Parmesan, but use too much, and it can overpower. This dish is a versatile side, but can easily be turned into a main, like this creamy vegan polenta with mushrooms and kale, with the addition of sautéed or roasted vegetables.
Indian-ish Baked Potatoes
Of all the places my mom, who lives in Dallas, has traveled for work, her favorite will always be London — the cobblestone streets, the limitless sights, the walkability and, most important, the pubs. She spent a lot of time in pubs on early '90s London business trips, and the only vegetarian dish was very often a baked potato. This is where she discovered the ingenuity of filling a soft, steamy potato with all kinds of tasty toppings that absorb nicely into the starchy flesh. In this recipe, she subs out the big potato for smaller, thin-skinned ones (for a prettier presentation), and the bacon bits, chives and packaged cheese for spicier, brighter toppings: chiles, chaat masala, onions and ginger. This dish takes almost no time to put together once the potatoes are baked, but looks very impressive as an appetizer or a small side. Tip: Cut the ginger, onion and chiles while the potatoes bake, so everything is ready for assembly.
Vegetable Soup With Tamarind and Lemongrass
Tamarind is the prominent flavor in this soup, showing up as a subtle sour ingredient that gently awakens the senses. This light, brothy soup packs a delicious punch from ginger and lemongrass, with a breath of heat from chiles. It’s closely modeled after Sundanese sayur asem, Isan tom klong pla and Timorese sour fish soup, which all so successfully achieve the delicate balance of tart and spice. Like those, this soup provides a wonderful base for variation and nods to convenience. Medallions of sweet potato and daikon are poached, just enough to remain crisp, while tender tofu (soft or silken) absorbs the essence of the fragrant stew. A shower of fresh herbs adds the finishing touch. Serve piping hot, by itself or ladled over steamed rice or noodles.
Eggs in Purgatory
It’s unclear whether "purgatory" refers to the bubbling red tomato sauce used to poach the eggs in this easy skillet meal or the fire of the red-pepper flakes that the sauce is spiked with. In either case, this speedy Southern Italian dish, whipped up from pantry staples, makes for a heavenly brunch, lunch or light supper. Note that the anchovies are not traditional, but they add a subtle fishy richness to the tomatoes. However, feel free to leave them out.
Watermelon Salad With Fried Shallots and Fish Sauce
This simple salad hinges on a classic Southeast Asian flavor combination: sweet-hot-savory. This recipe calls for watermelon, but you could also use pineapple, cantaloupe, green mango or pomelo, or even leftover grilled steak or poached shrimp, as the combination of dressing, herbs and fried shallots can enliven a wide range of flavors. But using a mortar and pestle instead of the food processor and seeking out palm sugar instead of substituting brown sugar is strongly suggested here. The recipe will make more dressing than you need, so feel free to experiment after getting used to it.
Cassava Oven Fries
Cassava (also known as yuca) is a terrific vessel for a variety of dips like ata din din and guasacaca, or doused with a cilantro-garlic sauce. The root vegetable is ideal for roasting, and these fries can be a quick snack or a wonderful side. Don’t skip the first step that calls for blanching them in hot water, otherwise, the oven’s dry heat will dehydrate the starchy root, and the goal here is a tender soft interior in a crisp, golden brown shell. These fries are best finished with salt and served hot. You can reheat any leftovers in a hot oven the next day, but they are way too delicious to save, and will likely disappear rather fast.
Roasted Salmon With Miso Cream
A whole fillet of salmon cut from one side of a fish looks spectacular but takes only a little longer to cook than smaller portions. Crème fraîche spread all over the fish keeps it moist as it roasts and adds a savory richness when a dollop of miso is stirred into the mix. That same pair is gently warmed into a sauce that’s finished with tart citrus juice so that it tastes both creamy and light. This can be served simply with salad and bread or be offered with other vegetables, like potatoes, asparagus or brussels sprouts.
Taiwanese Beef Noodle Soup
Flavored with warm spices, sugar and fermented broad bean chile paste, Taiwanese beef noodle soup is traditionally made with gelatinous beef shins and tendons, giving the broth a sticky richness. The flavors and technique suit meaty short ribs, which come out meltingly tender and moist. Adding a packet of powdered gelatin to the braising liquid gives it the same lip-sticking richness that braised tendons offer in the traditional version.
Chicago Thin-Crust (Tavern-Style) Pizza With Sausage and Giardiniera
Tavern-style pizza is not particularly difficult compared with other styles, but it does take a good amount of time from start to finish — several days in fact — but it’s largely hands-off. And, on the actual day of baking, you don’t have to deal with stretching or tossing dough, making it perfect for parties or for topping with kids. This recipe is part of our complete recipe for a Chicago thin-crust pizza. View the recipes for the dough, Chicago-style Italian sausage and accompanying sauce.
Grapefruit-Herb Salad With Coconut and Crispy Shallots
This grapefruit and herb salad puts citrus front and center. It’s based on yum som-o, a pomelo salad from Thailand, where the fruit is abundant. Grapefruits are used here, but if you happen on pomelos, grab a few: They are much easier to peel and loosen from the protective piths. Fragrant toasted coconut, salty peanuts and crunchy shallots all create layers of texture. The dried shrimp adds a saltiness that greets your tongue in little bursts, and the fresh chile a lingering spice. This is a refreshing, vibrant side to accompany any rich meal.
Fried Shallot Caesar Salad
The dressing here is great on this salad, but it can find a second (and third, and fourth) life in so many other simple meals. Use it as a dip for grilled asparagus and broccolini; slather it on burgers and BLTs; or combine it 50-50 with Greek yogurt and add chopped dill and black pepper to make a fried shallot Ranch dressing for dipping crudités (or chicken wings). Add it to a roast beef sandwich (or just serve it with the roast beef). It’s a great party dip for chips (or anything you’d serve French onion dip with). This recipe calls for making the mayo from scratch, but you can use store-bought mayo as the base to make it even easier.
Buldak Pizza (Korean Fire Chicken Pizza)
Buldak (literally “fire chicken”) is a modern South Korean drinking dish of marinated chicken grilled and bathed in a spicy-sweet sauce flavored with gochujang, soy sauce, sweet rice syrup and hot chile flakes, often served with a topping of broiled, browned, bubbly mozzarella. The sweet-savory-smoky-cheesy combination and beer-friendliness is so reminiscent of barbecue chicken pizza that it’s worth putting the two together. With some tweaking, it works.