Dinner
8856 recipes found
Exciting Noodle Kugel
This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y. They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce. To update it, use high-quality pappardelle egg noodles, which add richness. A sprinkling of chives brings flecks of color to the finished casserole.
Roasted Brussels Sprouts, Butternut Squash and Apple
Whole-Grain Blueberry Buckle
A buckle is an old-fashioned cake that has a crumble topping and fruit that makes the batter buckle, or sink, as it bakes. Or at least that’s what all the recipes I’ve read say is supposed to happen. When I made the cake the blueberries didn’t really cause it to buckle at all, they just formed a layer on top of the cake. This is now a favorite dessert. It’s not traditional at all, as I use whole-wheat flour, and oats and quinoa flour in the topping.
Kenmare’s Asparagus Gratin
Asparagus-Potato Hash With Goat Cheese and Eggs
This colorful one-pan breakfast can be easily adapted to use up whatever vegetables you have in the crisper: Use shallots or yellow onion instead of leeks, or substitute green beans, snap peas or even broccoli for the asparagus. Just make sure everything is diced into 1/2-inch pieces so the vegetables cook evenly and quickly. Serve as part of an elegant brunch spread, with toast for a hearty (and vegetarian!) weekend breakfast, or eat it straight from the skillet with a glass of white wine as a quick, clean-out-the-fridge dinner.
Tacos de Calabacitas
Farro and Vegetable Soup
This thick, hearty meal is inspired by a traditional Provençal harvest soup. Farro (spelt) and the softer emmer wheat are grains that were once peasant staples in the mountainous areas of Provence, though they are less common now. Traditionally, the grain is simmered with a mutton, prosciutto or ham bone. I use Parmesan rinds to enrich the flavor of this version.
Crunchy Noodle Kugel à la Great-Aunt Martha
The genius of this sweet noodle kugel — the rich, custardy casserole that is a staple of Jewish cooking — is that its top is designed to offer maximum crunch while its interior remains creamy and luscious. The secret: use a jellyroll pan, which means that there is a greater amount of kugel surface area to brown in the oven, and bake it at a slightly higher temperature. Soaking the raisins in sherry or orange juice adds flavor, and also keeps them from burning in the extra-hot oven.
Persian Herb Frittata
This beautiful, verdant Persian-style frittata is made from a recipe that at first glance looks ridiculous. It’s not the list of ingredients, which sound fresh and lovely with heaps of parsley, cilantro, scallions and lettuce. It’s the last line, Step No. 4, which calls for cooking one side of the frittata 40 minutes, then flipping it over, and cooking the other side 40 more minutes. In the interminable 80 minutes that it cooks, several things happen. The vegetables give up their moisture, the frittata shrinks in height by two-thirds, and the outside becomes a slightly crisp, dark, golden brown — without burning.
Jeweled Grains With Broccoli, Peas and Red Onion
Inspired by Persian jeweled rice and grain bowls, this dish combines brown rice, farro and black sticky rice with a jumble of shaved broccoli, pickled red onion, pistachios, sunflower seeds and dried cranberries. When cooking multiple grains, pick ones that more or less require the same grain-to-water ratio and cook time so you can cook them all together in the same pot. This dish can be served warm, cold or at room temperature, served over salad greens or topped with flaky fish. It is endlessly adaptable based on the season or the contents of your fridge.
Sorghum Bowl With Black Beans, Amaranth and Avocado
Sorghum reminds me of Israeli couscous, spherical and about the same size. Like Israeli couscous, it’s good with brothy stews. I love the way the firm, round grains stand up against the soft, brothy beans in this bean and amaranth stew. You can find amaranth at many farmers’ markets and Asian markets. The beautiful purple and green leaves are high in anthocyanins, known for their antioxidant properties, as are black beans. Substitute baby spinach if you can’t find it.
One-Pot French Onion Soup With Porcini Mushrooms
This version of the classic French soup simmers and bakes in a Dutch oven, while the toast broils right on top. Dried porcini mushrooms, fresh fennel and leeks provide deep umami flavor. Unless you have homemade beef stock on hand, go with a good chicken stock rather than boxed beef stock, which tastes mostly of salt. You could opt for vegetable stock for a vegetarian version, but skip the demi-glace, in that case. The preparation of this soup is time-consuming, but the flavor is well worth the effort. You can make the soup through Step 5 up to two days ahead of time. When ready to serve, reheat on the stove then continue with the final baking step for a hearty communal feast.
Simmered Kabocha Squash With Scallions
When you can’t eat one more roasted winter vegetable, this bright, fragrant soup-stew does the trick. It's from “A Common Table” by Cynthia Chen McTernan, who publishes a food blog called Two Red Bowls. Kabocha, which she calls her “soul-mate squash,” has a special earthy texture and a nutty flavor, but you could also do this with buttercup squash. Serve as a side dish, or as a light dinner with freshly cooked rice and a fried egg.
Bittersweet Chocolate Soufflé
Dark and intense in flavor, yet with a light and custardy texture, a chocolate soufflé is an eternal showstopper of a dessert. To get that intense chocolate flavor, this version uses a base of melted butter and chocolate without any starch. Be sure to use excellent bittersweet chocolate, but if you prefer a slightly sweeter soufflé, feel free to substitute milk chocolate for all or part of the bittersweet. Or to move the soufflé in the other direction, substitute a chocolate with a higher cocoa solids ratio, 70 to 75 percent, which will decrease the overall sugar. For maximum "wow" factor, always serve a soufflé straight from the oven. Crème anglaise or chocolate sauce would be fine accompaniments, as would scoops of your favorite ice cream. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Make-It-Your-Own Udon Noodle Soup
This incredibly easy soup, which was developed for a special kids edition of The Times, is just the thing to warm you from fingertips to toes on a chilly day. It starts with a simple garlic-ginger broth, to which you add pretty much any vegetable, tofu or cooked meat that you like (meatballs are fun). Just be sure to slice any firm vegetables thinly, so they can cook quickly. Toss a tangle of cooked noodles in to the broth, and add a frenzy of toppings – halved hard-boiled eggs, roasted peanuts, sliced scallions, sprouts, nori (a type of seaweed), a drizzle of sriracha – whatever excites you. As for noodles, we like udon, because they're delightfully soft and chewy, but you can also use spaghetti, bucatini or even ramen. (Fun fact: Udon dough is traditionally kneaded with your feet.)
Fennel-Seed Gnocchi
Lobster Salad With Avocado And Hearts Of Palm
Garlic Souffle
This gentle, earthy soufflé first appeared on the menu of Chez Panisse, Alice Waters’s groundbreaking restaurant in Berkeley, Calif., and was brought to The Times by Craig Claiborne and Pierre Franey, who called it “splendid.” That it is. (The New York Times)
Pork Dumplings
This recipe for pork-and-chive dumplings comes from the chef Helen You, who learned to make dumplings from her mother in Tianjin, China. She serves these classic boiled dumplings, along with 100 other varieties, at her restaurant, Dumpling Galaxy, in Flushing, Queens. The filling is a simple mix of ground pork, seasoned with grated ginger, soy and garlic chives, and it works best with slightly fatty ground meat (about 30 percent fat, if your butcher asks). It's traditional to splash the meat with shaoxing, the Chinese rice wine, but You prefers to use sherry.
Jerusalem Artichoke Fritters
The fritters in this recipe are almost better cold than hot, making them ideal to prepare ahead of time. Jerusalem artichokes — a knobby, sweetly versatile vegetable — require no peeling, only a good scrub with a stiff vegetable brush, cutting down on prep time. You’ll grate them into a bowl with the rest of your ingredients, season to taste and fry over medium heat until they’re golden brown. Serve them with a sour cream dipping sauce, and your guests will clamor for more.
Baked Pesto Lasagna
Jamie Oliver’s Pappardelle With Beef Ragu
This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally.
Salty, Spicy Vegetable Soufflé
Overseasoned or overcooked vegetables gain new life from being folded into unseasoned eggs to make a frittata, quiche filling or soufflé.
