Dinner
8856 recipes found
Roy Choi's Carne Asada
Roy Choi is the dharma bum of the Los Angeles food scene, a Zen lunatic bard of the city’s immigrant streets. He is a founder of Kogi BBQ, which used food trucks to introduce the city to Mexican mash-up cuisine, and the creative force behind a handful of Los Angeles restaurants that celebrate various iterations of big-flavor cooking at the intersection of skater, stoner, lowrider and Korean college-kid desire. He cooks poems, and they taste of Los Angeles. Choi's carne asada — grilled meat — might raise eyebrows in Puebla and Laredo alike. There is mirin in the marinade and a lot of garlic. But there is purity to its expression of urban Southern California. This is a recipe to expand minds, a delicious take on a venerable classic.
Soft-Boiled Eggs With Watercress and Walnut-Ricotta Crostini
You don’t need your own hen to make this egg-based dish from the food writer Ian Knauer, whose family has always kept chickens. In his book, “The Farm,” he shared recipes from a year of cooking with largely farm-grown ingredients. Among them was this dish, which is as good as a simple dinner as it is for breakfast or lunch.
Bulgogi Cheese Steaks
These sandwiches, which are inspired by Philly cheese steaks, are made with beef marinated in classic Korean barbecue flavors. Tender rib-eye steak is thinly sliced and pounded to mimic the texture of shaved meat, then tossed in a savory garlic-soy marinade. Thin-skinned shishito peppers, a common ingredient in Korean cuisine, stand in for traditional bell peppers. Shishito peppers vary in spiciness, so once blistered, they will add mild, or sometimes bold, heat to the sandwiches. Rib-eye creates the juiciest sandwiches, but sirloin is more affordable, and a solid substitute.
Bratwurst With Sauerkraut and Potatoes
Grilled Lobster
Turkey à la King
This is nursery food absolutely, soft and creamy, salty-sweet. It sits happily atop toast or biscuits, rice or waffles or noodles; in some households, it is wrapped within crepes: leftover turkey in gravy, essentially, with mushrooms and peas for heft. And as such it is comforting to eat, in much the same way that burrowing into a nest on the couch to watch football or a three-hankie movie is comforting. But it is also threadbare elegant with its whisper of sherry, vaguely French. You could of course make it with chicken instead of turkey, add diced ham or minced clams, shucked oysters or a handful of slivered pimiento. It's a very forgiving recipe. Make of it what you will.
Suvir Saran’s Guacamole With Toasted Cumin
The chef Suvir Saran says that “avocados make people happy,” and he’s right. He adds toasted cumin seeds, which he refers to as “Indian bacon bits,” to his chunky guacamole. This guacamole has all the flavors of a Mexican guacamole – illustrating yet again how Indian, Middle Eastern, Mediterranean and Mexican cuisines overlap. In fact, the ingredients here are identical to those that I have always used in my guacamole; but this recipe has the added delight of texture, as the ingredients aren’t mashed up. This is best served sooner than later as the avocado color will fade, but it has a few hours of holding power.
Rice With Poached Eggs
Sausage Rolls
Though the concept of sausage wrapped in pastry exists in every cuisine in one way or another, the British have claimed sausage rolls as their own. They are always welcome, especially at holiday time. Boxing Day, a national holiday in Britain, celebrates the traditional post-Christmas servants’ day off, when upper-class families were forced to fend for themselves and subsist for a day on a lavish buffet of leftover feasts from the week. Sausage rolls are often part of the spread. A pleasantly spiced homemade sausage mixture is easy to make up with a pound or two of ground pork shoulder, not too lean. They are usually made with all-butter puff pastry (often frozen store-bought, a good option); these are wrapped in a very flaky lard and butter pastry. Both the pastry and the sausage filling can be made a day ahead.
Farro Pasta with Nettles and Sausage
Sausages With Potatoes and Red Cabbage
A full meal baked in one pan, this easy weeknight dish yields tender, sweet red cabbage and crisp, golden potatoes seasoned with whole caraway and coriander and topped with meaty sausages. You can make this with any kind of sausage: whether spicy turkey, chicken and mushroom, classic pork bratwurst, chorizo or hot Italian links. A metal pan will give you slightly better browning on the potatoes, but use what you’ve got.
Carroll Shelby's Chili Con Carne
Mushroom Ragoût Omelet
Mushroom ragoût makes a luxurious filling for a simple omelet.
One-Pot Turkey Chili and Biscuits
In this streamlined recipe, turkey chili and buttery cornmeal biscuits are nestled together in the same skillet, and baked into a blissfully cozy one-pot meal. You can make the cornmeal batter and the chili several hours ahead — or even the night before — then bake them together right before serving, so the biscuits are at their most tender. A dollop of sour cream at the end isn’t strictly necessary, but the cool milkiness is lovely with the spicy, meaty chili. Yogurt makes a fine substitute. And if you’re looking to make this vegetarian, substitute faux meat or another can of beans for the turkey.
Ratatouille and Sausage Potpie With Cornmeal Biscuits
A typical ratatouille recipe has you sauté all the vegetables separately, then combine them. That seemed too laborious for a potpie. So I streamlined the method by making a sauce on the stove with the peppers and tomatoes, stirring in roasted eggplant and zucchini, and sausage for extra flavor, and baking everything covered in dough.
Black Bean Chili
Ad-Lib Turkey Cassoulet
Kale, Sausage And Mushroom Stew
Garlic Chicken With Guasacaca Sauce
Simple to make, versatile in use and complex in flavor, guasacaca sauce is one of the wonderful condiments of Venezuelan cuisine. Creamy from the addition of avocado with a bright and tangy herb and lime base, it makes an evocative pairing for any vegetarian, seafood or meat dish. Here, it accompanies a sheet-pan dinner of roasted chicken and carrots but will do just as well with anything from the grill.
Stuffed Trout With Porter Sauce
A recipe for stuffed trout with porter sauce.
Feta-Brined Roast Chicken
Brining a chicken before roasting can make for a particularly juicy, tender bird. Using feta in the brine adds a complex and earthy flavor to the mix. Don’t skip the step of taking the chicken out of the brine an hour before cooking. This allows the bird to come to room temperature and dries it out a bit, which helps crisp the skin. This recipe calls for a lot of black pepper, and if you like a spicy bite, don’t afraid to go for the full 2 tablespoons. Or bring the amount down for something milder. In either case, do grind it yourself; the pre-ground stuff is missing all the essential oils that give freshly ground black pepper its woodsy, floral notes. Roasted potatoes make an excellent side dish.
Peas With Poached Eggs
Vertamae Smart-Grosvenor’s Onion Pie
Vertamae Smart-Grosvenor’s 1970 cookbook, “Vibration Cooking, or the Travel Notes of a Geechee Girl,” combined memoir and recipes in a new way, and introduced many readers to a brilliant new voice in American food culture. This onion-pie recipe is like many of her recipes, simple and deeply satisfying home cooking rooted in the South, but with a truly global point of view. If you want, you can toss a handful of cooked ham or grated cheese or fresh chopped herbs into the mix before putting it in the oven. It’s especially delicious chilled, the next day, when the flavors have mellowed and the custard has become creamy.
Tacos With Green Beans, Chiles and Tomatillo Salsa
This filling works in tacos or on its own as a delicious summer salad. This is another summer taco filling that can also stand alone as a delicious salad.