Dinner
8856 recipes found
Olive Oil-Poached Cod With Green Pepper Purée
Unlike many cooks, John Willoughby loves what he describes as the fresh, cool and slightly bitter taste of green peppers. This dish uses the liquor from the roasted peppers in addition to pepper purée.
Herbed Potatoes
Duck Legs Braised With Red Wine and Lime
Cherry Tabbouleh
Like authentic tabbouleh, this is primarily an herb salad with a little bit of bulgur and the wonderful juicy surprise of cherries in each bite.
Cranberry Sauce With Pinot Noir
Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries. “Many deep red wines, or port, can overwhelm the punchy berry,” said Ms. Louis. “Instead, Oregon pinot noir keeps the cranberry sauce bright and clean.” The recipe here doesn’t hold back; it is shot through with allspice, cloves, peppercorns, rosemary, cinnamon, vanilla and honey, in a mix that calls to mind the rusticity and abundance of the Pacific Northwest.
White Beans, Polenta, Roasted Tomatoes and Garlic
Grilled Tomatoes and Onions With Feta-Harissa Pine Nuts
This falls somewhere between a mezze salad, a sauce and a dip. It is rich and intense on its own but great as part of a meal with warm flatbreads, soft-boiled eggs and perhaps some labneh or thick yogurt on the side. Try to get your hands on the best-quality tomatoes you can find; the simplicity of this dish really lets the fresh vegetables sing. This is lovely eaten warm or at room temperature. It reheats quite well, its flavors intensifying as they sit overnight, and can be repurposed as a sauce spooned over grilled meats, couscous or pasta.
Sabzi (Spinach and Lamb Stew)
Sabzi is one of the traditional dishes served during Afghan Nowruz, the celebration of the new year and vernal equinox, and Durkhanai Ayubi included this recipe from her mother, Farida Ayubi, in their cookbook “Parwana: Recipes and Stories From an Afghan Kitchen.” The rich green hue of this dish symbolizes the arrival of spring and new life. In the book, Ms. Ayubi uses a pressure cooker for the lamb — you can as well — but the stovetop version below doesn’t take very long. Either way, the lamb becomes tender in an intensely flavorful broth of onion, garlic and chile. It then simmers in cooked spinach, fragrant with fried cilantro and garlic chives. This soul-affirming sabzi, along with its traditional accompaniment of challaw, a spiced Afghan rice dish, is a welcome way to celebrate the reawakening of nature.
Tita Em’s Chicken Wings Adobo
Tita Em is a nickname for Zosima Arceo Phojanakong, also known as Emma, who happens to be the mother of King Phojanakong, the chef at Kuma Inn on the Lower East Side of Manhattan. Her background is Filipino, and Mr. Phojanakong’s recipe for chicken wings is a spin on something that his mother used to cook every week for her family when the chef was a boy: a whole chicken simmered in a silky, peppery adobo gravy. In Mr. Phojanakong’s version, that sauce gets extra creaminess from coconut milk. At Kuma Inn, the wings have become a signature dish.
Creamy Tomato Gazpacho With Crunchy Pecorino
At lunchtime on a steamy day, I got the unlikely idea to cross a smoothie with gazpacho. Given my languid state, I had wanted something icy and filling, but not too taxing to prepare. That’s when the idea to merge a gazpacho and a smoothie crept into my head. I’d swap tomatoes for the usual berries; add garlic, oil, vinegar and salt to punch up the flavor; and keep the yogurt for heft. As the blender whirled, my stomach growled, and I nibbled on pieces of crunchy cheese cracker I had left over from a recent salad. Instead of croutons, I like to fry grated cheese until crisp, then crumble it over greens. For this batch, I had used pecorino, which seemed like a natural complement to the sheep’s-milk yogurt. So I saved some for garnish.
Lamb With Red Wine And Dried Cherries
Tomato Frittata With Fresh Marjoram or Thyme
One of my summer favorites, this frittata makes a perfect and substantial meal served cold or at room temperature.
Spicy Tamarind Pork Ribs With Scallions and Peanuts
This recipe balances richness with a tart sweetness, and features a two-part approach to cooking the meat that yields complex flavor. Pork spare ribs are marinated, covered and baked until just tender. They’re then brushed with a glaze made with an invigorating combination of tamarind, ginger, nutmeg and scotch bonnet chile. You can finish the ribs in a hot oven or on the grill; the glaze caramelizes nicely either way. They are delightful as a finger food or as a main dish with practically any accompaniment, like this cool cucumber salad.
Eggs Poached in Marinara Sauce
In southern Italy this dish has the evocative name Uova al Purgatorio. When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together.
Pomegranate Salad
This colorful salad of red pomegranate seeds, Romaine lettuce and roasted sesame seeds, dressed with a fresh pomegranate juice and honey dressing, sets a festive tone for any holiday table. Sadhna Sheli, a reader from Los Angeles, sent us this recipe which is popular with both adults and kids. “Kids will like it because it has that sweet element to it,” said Ms. Sheli.
Braised Brisket With Pomegranate Juice, Chestnuts and Turnips
Orecchiette With Brussels Sprouts and Bratwurst
This zesty pasta is a playful riff on choucroute garnie, the classic Alsatian dish. The usual suspects (pork and cabbage) show up in the form of bratwurst, brussels sprouts and sauerkraut. Instead of potatoes, pasta joins the party and everything comes together in a tangy sauce of Parmesan, sour cream and fresh dill. Buy sauerkraut that looks fresh and crunchy for best flavor and texture. For a more kid-friendly meal, swap in shell pasta. If you happen to find yourself with leftovers, they make a tasty cold pasta salad.
Kimchijeon (Kimchi Pancake)
At Pyeong Chang Tofu House in Oakland, Calif., Young S. Kim’s golden kimchijeon are a revelation. Tart with pungent kimchi, the pancakes are both satisfyingly chewy and shatteringly crisp. At the Tofu House, where Mrs. Kim turns 1,400 pounds of Napa cabbage into kimchi each month, her homemade kimchi is the secret to her kimchijeon’s unsurpassed flavor. Use the most flavorful traditionally prepared kimchi you can find — it’ll make all the difference in this simple recipe. This version, adapted from Mrs. Kim’s original recipe, comes together quickly: Just combine kimchi and its juice with a few dry ingredients into a simple batter, then fry it in a cast-iron skillet into a mouth-watering pancake. Serve it to a crowd as an appetizer, or eat it on its own as a filling meal.
Leeks Vinaigrette With Sieved Egg
Nothing brings down a leek like a few grains of sand, so be sure to wash and wash and wash again. I love to eat these leeks after my main course but on the same plate so that the vinaigrette mingles with the last traces of pan drippings.
English Pea and Onion Salad
Jonathon Sawyer is no snob. Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest. “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email. Mr. Sawyer recommends frozen peas (“I think frozen peas are magical,” he said) and organic eggs, but over the years he has seen the dish made with Miracle Whip, cubes of cheese from the deli, powdered Ranch dressing, French’s fried onions. “The real goal of having a salad like this on the holiday table is it’s a tart, sweet and delicious break from the overindulgence of roasted birds, velvety gravy and buttery potatoes,” he said. And hey, that break from the overindulgence happens to have bacon in it.
Lamb Stew With Peaches and Verjuice
Cassoulet-Style Lamb Shanks and Beans
This is not a full-blown cassoulet, chock-full of sausages and duck confit, but it is so satisfying nonetheless. It takes a couple of days to put together because you have to cook the lamb and cook the beans, combine them, and bake them twice. The result is a dish of enchanting deep flavor. (Simmering the seasoned lamb results in a delicious broth.)
Charred Tomato Soup With Coriander and Cilantro
A chilled tomato soup is most welcome on a sweltering summer day. Charring the tomatoes over coals or under the broiler adds a rustic smoky flavor to this one, while quartered and dressed cherry tomatoes and a spoonful of fresh ricotta or thick yogurt add substance and texture.
