Dinner
8856 recipes found
Lobster Stew
Chicken Canzanese
Any food historian will tell you that trying to track down the origin of a recipe is like chasing tadpoles. There are so many and they all look alike. One thing is clear, though: a good recipe has a thousand fathers, but a bad one is an orphan. And on the Internet, fathers are created effortlessly. Since chicken Canzanese is assured of immortality online, it seemed time that we gave it a whole new start here.
Baek Kimchi Jjigae (White Kimchi Stew)
This burbling kimchi jjigae is an everyday comfort, with its deep savoriness and gingery bite. In this variation using baek kimchi (white kimchi), the same warmth of other jjigaes is evoked even without red chiles, and lets you taste the cabbage more fully, especially once it’s cooked down to a tenderness that’s almost spoonable. A hunk of braised pork is always a good idea, especially when braised in the salty, savory and gingery aromas of fermented napa cabbage kimchi. In this stew, the kimchi does most of the heavy lifting, but depending on how flavorful your batch is, you can season to taste at the end with additional fish sauce. Don’t skip the white rice; it’s the soft, familiar foil against the zingy stew.
Bacon Cornbread With Cheddar and Scallions
This cornbread hits all the notes, but skews particularly salty and savory, thanks to sautéed scallions, extra-sharp Cheddar, and bacon, folded into the batter and crowning the top of the cornbread. You can use fancy, thick-cut bacon or flimsier thin-cut varieties. Each has its benefits: Thinner bacon slices form a light, crunchy layer on the crust, while thick-cut slices have more presence in the cornbread. This cornbread belongs at brunch, where it pairs well with eggs cooked in any style, sautéed vegetables and even breakfast sausages, but it would also be at home next to a bowl of chili. If preparing for a crowd, you can bake this off a day in advance and reheat it in the oven just before serving.
Grilled Soft-Shell Crabs With Scallions, Ginger and Deep-Fried Capers
Spiced Salmon With Sugar Snap Peas and Red Onion
Seared sugar snap peas and red onions make a sweet accompaniment to silky salmon fillets in this lovely springtime one-pan meal. The salmon fillets, coated in a garlicky spice blend, are briefly browned, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. Keep an eye on the salmon, especially if you prefer it on the rare side. Thin fillets in particular are all too easy to overcook.
Flounder Fillets in a Beurre Blanc Sauce
Simple Steamed Fish
Wedding Wurst
Galettes Complètes (Buckwheat Crepes)
If you can make pancakes for breakfast, you can certainly make crepes for dinner. These savory ones from Brittany — which use buckwheat flour and are filled with Gruyère cheese, ham and egg — are nutty, earthy and incredibly satisfying any time of day. Loosen the batter, if needed, using beer, water or hard cider; it all works equally well. Once you get the hang of the tilt and swirl, you can have your family fed in minutes, and unlike those nerve-shredded times when you brightly declare “It’s breakfast for dinner, kids!” — which children everywhere know is a sign that something is wrong for Mom — this is one instance where you can announce it, and mean it: Everything is actually alright. Galettes complètes are meant to be a meal.
Lasagna With Asparagus and Chives
Lasagna doesn’t always have to be assembled and baked; it can be thrown together quickly, like a regular pasta dish. Use no-boil lasagna noodles for this deconstructed lasagna. Despite the name, they do require boiling here, but they will be lighter than regular lasagna noodles.
Fungi
A staple on dinner tables in the Virgin Islands, this filling, earthy side dish goes well with fish or any stewed protein. In St. Thomas, you can find it accompanying tender stewed snapper or butter-braised conch, acting as a sponge for luscious sauces. Here, chef Julius Jackson, author of “My Modern Caribbean Kitchen” (Page Street Publishing, 2018) and native Virgin Islander, offers a simple, traditional version. This dish isn’t an exact science; some people like it so thick it stands up on its own, while others prefer it thinner, with runny lines of butter. Find which way works best for you by tasting and tweaking as needed. Chilled leftover fungi can be cut into squares and pan-fried in a bit of oil until golden, making a great base for scrambled or poached eggs with bacon on the side.
Swedish Yellow Pea Soup
Cold Tomato Soup
The most beautiful tomatoes may not always be the best ones. Often, it’s the gnarly, misshapen, split-topped tomatoes that are the sweetest. You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets. Those are perfect for this kind of chilled soup, a no-cook delight that is best made at the end of summer when tomatoes are at their best. Add toast and avocado for a more substantial meal.
Veal Milanese
On a cold night in the winter of 2000, the formidable food reporter Amanda Hesser went with friends to Caffe Rosso in Greenwich Village. “I was in the mood for veal and red wine,” she wrote in The Times a year later. “When the main courses came, the waiter set down my veal Milanese: a pounded chop as large as a frying pan, crusted with bread crumbs and smothered with a glistening mess of arugula and tomatoes. I squeezed lemon over the veal and set about carving. It was just what I was after: the tender meat was pounded paper-thin with fat on the edges and a thin, pebbly coating of bread crumbs. The peppery salad and lemon offered steady relief. But it left me with a single thought: to come back in the summer when arugula and tomatoes are in season.” Then she gave us a recipe for the dish, perfect for summer, when arugula and tomatoes are in season. Go to!
Lasagna With Pistou and Mushrooms
There will be a day when the weather suddenly cools and my basil plants and those at your farmers’ market stop thriving, but that day hasn’t come yet. So I’m making lots of pesto and pistou (pesto without the nuts), putting some of it in the freezer (I just blend the basil and olive oil together for the freezer and add the other ingredients when I thaw the mixture) and using the rest in all manner of pastas. This is the first time I’ve used it in a lasagna.
Stock-and-Cider-Brined Chicken Over Stuffing
This one-pan dinner is ugly — rustic, if we’re being kind — but good. Or as the Italians say, “brutta ma buona.” Truly, though, it’s everything you could ask for in a rich, comforting meal. As it cooks, the chicken, brined in stock and cider, drips its flavorful juices onto the bread. The bread absorbs every drop, turning into a chewy, savory nest cradling the tender, perfectly browned chicken. Each bit of stuffing offers a different surprise — sometimes the sweet-and-sour zing of a prune, other times the faint rumor of Thanksgiving whispered by celery and thyme. It’s as satisfying as you could ever hope, even if it isn’t particularly attractive.
Shrimp in Salsa Verde
Pan-Seared Chicken Thighs With Parsley and Lemon
This recipe will make you think, “Oh, that’s what parsley tastes like.” Bright and herbaceous, one bunch of flat-leaf parsley does a lot of work in this relaxed chicken dinner. First, the tough stems are puréed in a bold and garlicky buttermilk marinade that tenderizes boneless, skinless thighs, then the leaves and their tender stems are sautéed like spinach and spritzed with fresh lemon. Serve these juicy chicken thighs with rice, beans, bread or generously buttered noodles.
Whole Pot-Roasted Cauliflower With Tomatoes and Anchovies
The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook “A Girl and Her Greens” is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London’s River Cafe. Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower. Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree. Ms. Bloomfield is unabashedly fussy about every component of her dishes, and inspires us to be equally careful. She gives a $2 can of plum tomatoes the same treatment she’d give an $80 whole lobe of foie gras: Each one must be closely examined, its tough bits trimmed off, and any substandard specimens discarded.
Tian
The tian is both a vessel and the name of what’s cooked in it: summer vegetables, sliced quite thin, arranged in careful layers, drenched in quality olive oil and then cooked in a slow oven until each individual vegetable surrenders to the others, becoming one. The true and complete melding of earthy zucchini, sweet onion, waxy potato, juicy and acidic tomatoes is the great achievement of a well-made tian, and resting the finished dish after cooking is no small part of that success. By using a cast-iron pan and starting on the stovetop during the build, covering with a lid along the way, you speed up the cooking significantly. Season every layer and generously drizzle each with olive oil to bring out tremendous flavor and aroma. The Sungold tomatoes are beautiful and bright and quite acidic — perfect against the other flavors — but I find the skins unpleasantly leathery-papery when they are cooked, so simply peel them first. Dropping the tomatoes for 30 seconds into seasoned boiling water splits their skins readily and they slip off effortlessly. I would even say it’s kind of fun.
Rainbow Quinoa Salad
Dr. David Eisenberg of the Harvard School of Public Health demonstrated along with his daughter, Naomi, a whole- wheat couscous salad that is the inspiration for this one at the “Healthy Kitchens, Healthy Lives” medical education conference in Napa Valley this year. You can use a variety of dried fruits and nuts, as well as a mix of herbs. Chop the larger dried fruits small so that the pieces are uniform.
Stir-Fried Vegetarian Glass Noodles, Malaysian Hawker Style
New Mexican Pozole
In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare. Stir in a ruddy red purée of dried New Mexico chiles to give the stew its requisite kick. This is satisfying, nourishing, fortifying fare. The corn stays a little bit chewy in a wonderful way (canned hominy never does), and the spicy broth is beguiling.