Dinner
8856 recipes found
Lamb Stew With Rosemary and Olives
This warming lamb stew is good any time of year, but especially great in winter. Best of all, it can be prepared well in advance, even a day before serving, and reheats beautifully. You can ask a butcher to cut the lamb shoulder into cubes; there will be less waste, but avoid precut lamb stew meat, which is made from leg and often too lean.
Pavo al Pastor (Sweet and Smoky Shredded Turkey)
The iconic tacos al pastor (shepherd’s style tacos) — made and eaten across Mexico and in the US — are normally made with adobo-marinated pork steaks, flame-kissed on a vertical spit called a trompo and served with grilled pineapple and onion on corn tortillas. In this recipe, which takes advantage of leftover turkey, canned chipotles in adobo evoke the flavor of al pastor’s spicy adobo sauce, while the chipotles’ smokiness mimics the spit-roasted pork. Extra al pastor sauce can be used like a barbecue sauce to flavor cooked shredded meats like chicken or pork, or as a marinade for meat before cooking. For plant-based tacos, toss the sauce with roasted vegetables or brush over raw cauliflower, winter or summer squash, eggplant or mushrooms and roast or grill until charred and tender.
Birria de Pavo (Turkey Birria)
Originally, birria was developed as a way to tame tough and gamey goat meat by marinating it in a rich and spicy adobo sauce then slow cooking it until it was falling off the bones. The meat was shredded and served in bowls with the braising liquid (called consomé) ladled over top. The consomé-infused meat was put into tortillas with cilantro, onion and salsa and eaten with more consomé on the side or used as a dipping sauce. Because this recipe takes advantage of leftover turkey that is already cooked, the carcass is used to make a quick consomé flavored with canned fire roasted tomatoes, dried chiles and spices. Add the shredded turkey at the end to warm it up and let it soak up all the flavor. For the salsa, use leftover cranberry sauce; homemade or canned both work great. If using canned and you have a choice between whole-berry and jellied, choose the whole-berry sauce — the salsa will have even more texture.
Kristen Kish’s Squash and Coconut Milk Custard
In my take on a Thai dish called sankaya faktong, roasted squash halves are filled with coconut milk that’s cooked into a savory crème brûlée of sorts — delightfully jiggly — then topped with brown butter and walnuts. I like to serve it as a starter or as a side with roasted chicken; the coconut flavor gives the squash that sweet-savory mix. This recipe, adapted from “Kristen Kish Cooking” (Clarkson Potter, 2017), is a great autumn dish that would make a nice veggie option at Thanksgiving.
Turkey Kimchi Pancakes
These crispy but delicate fritters are a riff on pajeon, savory Korean pancakes that can include vegetables (like these vegetable pajeon), meat or seafood (like these scallion pancakes with squid). This version, inspired by Thanksgiving, features leftover turkey and fresh green beans, along with common pajeon ingredients like scallions and kimchi. The ingredients are bound by a light batter using flour, egg and water and then fried. Serve the pancakes right away, while hot and crunchy, but if you happen to have any left, they can be reheated in the oven at 350 degrees on a baking sheet to recrisp.
Hobakjuk (Korean Squash Porridge)
Traditionally made with kabocha squash, this soothing porridge showcases the natural velvety texture of winter squash. Make this when squash is in season, as the flavor of the porridge will be best when the gourds are at their peak, both nutty and sweet; use kabocha, butternut or any orange-fleshed squash or pumpkin. Sweet white rice, also known as glutinous rice, becomes sticky and thickens the mixture naturally as it cooks. Typically topped with slivered Korean dates and pine nuts, a more modern, crunchier nut-and-seed topping contrasts this creamy, bisque-like soup. Leftovers freeze very well.
Baked Korean Sweet Potatoes With Scallion-Miso Butter
Korean sweet potatoes are full of surprises: Their gorgeous purple skin reveals not orange but white flesh underneath, which has a floral, honey-like sweetness and a supercreamy texture. (Japanese sweet potatoes can be used interchangeably, and even any supermarket sweet potato variety can be used for this recipe.) Wrap your sweet potatoes tightly in foil and roast until completely soft in the center, about 1 hour. While your oven works, make a quick scallion-and-miso compound butter that complements the sweet potatoes but can also elevate all sorts of roasted veggies like cauliflower, carrots and broccoli. Split open the hot potatoes and dollop with the compound butter and a spoonful of sour cream. Each bite has a wonderful balance of sweet and salty; the addition of sour cream introduces nostalgic sour cream and onion vibes.
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Winter Squash Panang Curry
Panang curry is a staple of Malaysian and Thai cuisine, renowned for its ultra-rich, nutty sauce and well-balanced sweetness from coconut cream and panang curry paste. While it's traditionally made with beef, this plant-based version swaps in winter squash, such as kabocha, transforming the dish into a comforting autumn meal or side dish.
Potatoes Romanoff
Light and airy potatoes Romanoff are a nostalgic side dish popularized by chef John Schenk, formerly of Strip House steakhouses, who has credited his mother with preparing the dish using leftover baked russet potatoes. Whole russets are baked a day in advance and completely cooled in the refrigerator overnight for this version. This ensures the potatoes remain fluffy and don’t get mushy and wet. The potatoes are then grated (skins on) and gently tossed with shallots, Cheddar and sour cream. For the signature, almost souffle-like texture, take care to aerate the mixture, gently tossing it rather than mashing. A classic oval baking dish is ideal to mound the mixture and bake it in the oven, set in a hot water bath, but any oven-safe casserole dish will do. (Smaller individual dishes work as well.) Potatoes Romanoff complete a steak dinner and are equally welcome alongside a roast chicken or a holiday turkey.
Martha Stewart’s Mashed Potatoes
One of our family’s favorite dishes growing up was the delicious mashed potato recipe Mom would prepare to accompany her roast pork loin, roasted chicken, and, on Thanksgiving, her big roasted turkey. Her secrets? Idaho potatoes, peeled and boiled until fork-tender. Lots of fresh butter. A lot of cream cheese and hot milk added for creaminess. Salt and pepper, of course. It was not possible to find Yukon Golds in the Nutley Co-Op, where we shopped for all our groceries in the ’40s, or in the ShopRite, which came to Nutley, N.J., in the early ’50s. But these days, I love the tenderness of Yukon Golds, and I grow a hardy crop of them in my Bedford garden in New York. I also use both heavy cream and milk, and I use a food mill with the finest sieve to ensure the creamiest, smoothest and silkiest mashed potatoes ever.
Gregory Gourdet’s Carrot Salad With Oranges and Cashews
I love how sweet carrots get in a hot oven, becoming this perfect, creamy foil for tart dressing and crispy, crunchy textures. I don’t even peel them in this recipe, to preserve the extra nutrients — give me all the beta carotene and vitamin A — and OK, because it’s easier that way. While I roast the carrots for this recipe, adapted from my cookbook “Everyone’s Table” (Harper, 2021), I char a couple of chiles on the stovetop burner, which add extra flavor and some heat to the simple dressing of fish sauce, lime, and the garlic and shallots roasted and plucked from the pan of carrots. Juicy oranges cool things down and cashews provide crunch and some lovely fat.
Dolly Parton’s Cranberry Mold
We have to have cranberries with turkey, dressing and potatoes at Thanksgiving. We love that you can make this cranberry mold recipe, from our book “Good Lookin’ Cookin’” (Ten Speed Press, 2024), in advance, so there’s one less part of the meal to concern yourself with on the big day. Dolly calls this a “friendly side dish” and she’s right: Though it’s sweet, it’s the kind of sweet that fits the meal itself, before you even get to dessert.
Shrimp Cocktail With Cranberry Cocktail Sauce
Imagine cocktail sauce, but with a fresh, fruity tang. That’s what you get when cranberries take the place of tomatoes in a dipping sauce with the welcome bite of horseradish mellowed by the woodsy sweetness of maple syrup. As special as it tastes, it requires only blending in a food processor. Be sure to use frozen cranberries straight from the freezer, which will purée into a smooth, tasty dip. (Fresh cranberries won’t break down as much as you try to blitz them and their sour bite is too sharp.) This fun spin on shrimp cocktail is a welcome-mat appetizer to a Thanksgiving feast, but also fun for any party.
Spicy Black Bean Soup
There are a lot of things to love about this soup: It comes together in 20 minutes in just one pot with fewer than 10 ingredients. But most importantly, minimal effort results in a velvety yet bright soup. The cocoa powder accentuates the fudginess of the black beans, while the salsa verde adds surprising tartness. The tomatillos in the salsa also contain pectin which, along with the starchy bean liquid, quickly thickens the soup. While the soup’s cooking, ready your garnishes as you’ll want plenty to top the bowls. Leftover soup keeps for up to three days, but will stiffen as it sits, so thin with water as needed or turn it into refried beans.
Rice and Peas
This steamed pilaf of rice and red kidney beans (also known as “red peas" in Jamaica) is a beloved companion to many Caribbean classics like oxtail, curry goat and escovitch fish. It is also supremely satisfying on its own with a simple pat of butter. Coconut milk, onion and thyme mingle with the beans as they cook, creating an earthy broth that eventually plumps the rice and gives it its signature hue. Sometimes, the coconut milk is prepared from scratch, but the canned version requires much less effort and adds a similar richness. Some may prefer to pressure cook their beans for speed, but this version calls for an overnight soak (which speeds up the cooking process and helps the beans cook evenly) and some good old-fashioned patience.
Hoisin-Peanut Shrimp and Slaw
Inspired by Vietnamese fresh spring rolls dipped into peanut sauce, this simple-to-prepare meal features sticky glazed shrimp and a lively salad of crunchy vegetables, sprightly herbs, crispy fried onions and a creamy peanut dressing. Hoisin sauce helps streamline the ingredient list; the sweet, salty, umami-filled condiment coats the shrimp before a quick broil and adds depth to the dressing. And by using a coleslaw blend, preferably one with a mix of vegetables, chopping is minimal, too. This recipe quickly feeds a crowd, but it can also be halved to serve four on a weeknight. For a heartier meal, eat with rice noodles or rice.
Spicy Molasses-Stewed Winter Squash
Sweet, starchy slices of roasted kabocha squash are stained in a dark brown gravy in this vegetarian recipe, which can serve as a side but also makes a stunning centerpiece. Onions, bell peppers and soy sauce sing a savory melody, and fruity tamarind balances the dish with welcome acidity. Kabocha squash is a sturdy winter squash that does very well in this preparation, but other winter squash varieties like acorn, butternut or red kuri can be stewed to success. Skip the peeling if you're not fussy, and save the seeds for roasting as you would pumpkin seeds.
Beef Pho Recipe
A soothing, restorative bowl of beef phở, the national dish of Vietnam, is defined by the quality of the broth, according to Thuy Diem Pham, chef and owner of The Little Viet Kitchen in London. Regionality and geography distinguishes various styles of phở. According to Ms. Pham, in the cooler climate of northern Vietnam, phở is saltier, and to keep the broth hot, it is mainly topped with just sliced onion. In the south, “the broth is sweeter and because of the hotter climate, tons of herbs are thrown in to cool down the broth.” This recipe, adapted from Ms. Pham’s cookbook, “The Little Viet Kitchen” (Absolute Press, 2019), is in the southern style which is where her family is from. Ideally, the broth should be light and clear like chicken broth, not murky and dark. To achieve the telltale golden broth, beef bones, oxtail and ribs are first soaked, then parboiled, and finally gently simmered along with brisket, spices and aromatics for many hours. This is a slow, luxurious project, best taken up over a couple of days. Most of the work is hands off, as the broth very slowly simmers away. This recipe makes a big batch which will set you up with bowls of phở at your disposal. You can also use the leftover broth as a base for other soups, and the meat for stir-fries, tacos or over rice. All ingredients can be found at Asian markets.
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Butternut Squash Mac and Cheese
This luxurious take on baked mac and cheese is our go-to make-ahead meal in the fall.
Easy Baked Mac and Cheese
You don’t have to boil the pasta ahead to make this easy baked macaroni and cheese. The noodles will absorb enough moisture from the milk to cook through while the pan is in the oven. Enriched with cream cheese (or cottage cheese, ricotta or sour cream, depending on what you have), and topped with plenty of Cheddar and a crunchy, Parmesan-spiked bread-crumb topping, it’s a simple, adaptable and crowd-pleasing recipe that you can probably even make from what’s already in your pantry.
Butter-Poached Carrots
It doesn’t seem that butter, water and salt should result in carrots that taste this supremely of carrots, but the magic is evident in the incredible distilled carrot flavor, thanks to a little technique. In the 5 minutes it takes for the water to come to a simmer in a closed pot, the water gains the sweet, root-vegetable flavor of the carrots while also emulsifying with the butter into a glossy sauce. These are buttered carrots, but poached in their own glossy orange liqueur, making them the carrotiest carrots you’ll ever taste. This recipe comes from the French chef Raymond Blanc, by way of the food writer Bee Wilson, as featured in her 2023 cookbook “The Secret of Cooking.” Her promise is simple but life-changing: “On lifting the lid, you will see that the butter and water have formed a silky emulsion and, because of the quick cooking time, the carrots retain their orange color and sweet flavor in their buttery bath.” Because this universal side dish is so quick to cook, Ms. Wilson likes to have a pot of it ready up until just the last moment before serving.
Christina Tosi’s Corn Bake
A one-bowl wonder (my family’s specialty is no muss, no fuss), corn bake is a celebration of an Ohio farm family’s love of corn, butter and deliciously simple food. Part cornbread, part corn pudding, it is so legendary in my mom’s family that if you shout “Corn bake!” the crowd of matriarchs will echo back in unison “1 box Jiffy! One half tub sour cream! 1 stick butter!…” and so on — knowing the recipe by heart is a rite of passage. There is never a potluck, family get-together and certainly never a Thanksgiving without it. The recipe easily doubles or triples depending on the size of your crowd.
Carla Hall’s Creamed Kale
I love creamed spinach, so I figured I’d really love creamed kale. I was right! Because the leaves are so much sturdier, they don’t break down in the sauce or release much water. That means a more satisfying chew with each bite, and more nutrients, too. This may sound like a trendy take on a classic, but kale’s been a soul food staple for hundreds of years. Everyone’s figuring out now what we’ve known forever: Kale really is delicious.
Potato Pavé With Parmesan Crust
In the long line of elaborate potato recipes like pommes dauphine, hasselback gratin and Jannsson’s temptation, the pavé feels uniquely party-worthy. While typically found on restaurant menus, it’s perfectly doable at home, with a little patience and effort (in the way of peeling and slicing five pounds of potatoes, but a mandoline makes it easy work). Prepare and chill the terrine in advance so you can simply sear the pieces when ready to serve. This pavé strays from tradition with the addition of cheese: Dip each piece in shredded Parmesan to coat on two sides, then sear until the cheese fuses into a salty frico crust. You could sear all sides, if desired, but two requires less energy — and also highlights the lovely contrast between the crunchy frico crust and the creamy center, which holds pure potato flavor.