Dinner
8856 recipes found
Spicy Baby Back Ribs
This recipe, adapted from A-Frame, chef Roy Choi's restaurant in Culver City, Calif., is part of a menu inspired by Hawaiian cuisine. Choi encourages diners to eat with their hands, so toss etiquette out the door and connect with these spicy ribs with reckless abandon.
Roast Fillet of Beef With Wild Mushroom Sauce
Vegetarian Mushroom Shawarma Pitas
Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb — and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.
Thai-Style Spare Ribs
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore. He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender. They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute. The ribs are quite flavorful on their own, but serve them with a spicy dipping sauce if you prefer.
Easy Duck Confit
The name of this recipe may seem laughable. Isn’t confit meant to be an arduous, messy, not-really-easy thing to make at home? Doesn’t it involve large quantities of hot liquid fat and even larger reserves of patience? Surely chefs have a trick to getting those duck legs to be so rich, so luxurious? This version is not traditional, and it is still a time investment for home cooks (the legs are cured for 24 hours, and then cooked for about 3 ½ hours more). But by allowing the duck legs to cook in their own rendered fat, rather than adding quarts of extra fat to the pan, you have a recipe that is far less of a pain to both prepare and clean up. And the method is truly simple, with results that are just as outrageously good. The duck lasts for at least 5 days in the refrigerator, and should be reheated in a 350-oven until warm. Then run the legs under the broiler until crisp.
Phyllo Ricotta Torte With Spring Herbs
This buttery, golden phyllo torte is filled with ricotta and seasoned with spring herbs, prosciutto, pecorino Romano and ricotta salata. Cubes of fresh mozzarella add to the overall creaminess and lend a stretchy, gooey bite. It’s a dish as convenient as it is stunning; you can assemble the torte up to 24 hours ahead and store it in the refrigerator until you’re ready to bake. You may need to add a few minutes onto the baking time, so watch it closely toward the end. Then serve it for brunch, a light supper or as a first course at a dinner party.
Farro Risotto With Sweet Corn and Tomatoes
Here’s a heartier, whole-grain alternative to traditional risotto that doesn’t require as much attention or stirring. Pearled farro is a must for this recipe; the tough husks have been removed so the grains cook in less time. The farro simmers in a quick homemade corn stock that makes use of the leftover corn cobs and imparts a rich corn flavor. Finally, fresh tarragon gives this risotto a lot of personality, but basil would be a fresh substitute.
Tarragon-Roasted Free-Range Chicken
Milk and Honey Ribs
Seared Salmon With Citrus and Arugula Salad
Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.
Vegan Mushroom and Leek Rolls
Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it.
Butter-Roasted Paneer With Tomato Curry
Roasting mild paneer with yogurt and ghee (or butter) gives it a complex, toasty flavor that’s balanced by the spices and gentle acidity of a quickly made tomato curry. This recipe is adapted from Anita Jaisinghani of Pondicheri in Houston. She prepares her own paneer several times a week to use in curries, salads and crumbled over roasted vegetables. But store-bought paneer will work well here and makes this satisfying dish supremely weeknight friendly. Serve it with rice or flatbread on the side, if you like, to catch the heady sauce. If you have dried fenugreek leaves, you can crumble a tablespoon or so into the curry right at the end.
Spinach and Endive Salad With Kasha and Mushrooms
Kasha is not the main ingredient here, so I wouldn’t call this a grain salad, but rather a substantial leafy green salad with grain. I love pairing this nutty grain with both cooked and raw spinach, and with walnuts and walnut oil. Kasha also goes well with foods that have a bitter edge, like endive, so I included some in the salad.
Vietnamese Braised Pork Ribs
Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their juices; they reheat beautifully.
Brown-Butter Salmon With Lemon and Harissa
More put-together than thrown-together, this weeknight salmon gets an upgrade with a tangy and spicy brown butter-harissa sauce. To make it a complete meal, serve the fish with a simple lemony salad and maybe a bowl of grains or roasted or boiled potatoes. This salmon is meant to be enjoyed on the medium-rare side. If you prefer your fish more well done (or if the fillet is especially thick), increase cooking time by a few minutes.
Veal Shanks With Carrots And Coriander
Tarragon Turkey
Spice-Rubbed Spatchcocked Chicken
A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.
Fillet Of Sole With Greens And Mango Yogurt Sauce
Ratatouille Pie
In this buttery, rustic pie, chunks of eggplant, zucchini and tomato are roasted with olive oil until velvety soft, then covered in a cheesy, mayonnaise-spiked custard. Chopped olives scattered on top cut through the richness and give the whole thing a salty tang. It's the perfect next-day use for ratatouille, should you have some. Use it here instead of roasting the vegetables. You’ll need about 3 to 4 cups (enough to fill the pie crust two-thirds of the way up). You can parbake the crust, roast the vegetables and make the custard the day before, but don’t bake everything together until the day of serving.
Fennel and Celery Salad With Lemon and Parmesan
This crisp, lemony salad of raw fennel and celery (you could add thinly sliced celery root to the salad as well) makes a refreshing start to a meal, garnished with radishes and slightly bitter Treviso or radicchio leaves. It could also be a light meal on its own. Don’t slice the vegetables paper-thin; you want the salad to have some crunch. You may prepare the vegetables up to an hour in advance and keep refrigerated, but don’t dress the salad more than 10 minutes before serving.
Turbot Poached in Tarragon Broth
Arugula Salad With La Tur Dressing
Update the standard, ubiquitous blue cheese salad dressing to give it a more luscious consistency and a softer, milkier flavor, just the thing for drizzling over a bed of baby arugula, fresh figs and crisped prosciutto.
Spring Pasta Bolognese With Lamb and Peas
This recipe is inspired by springtime and Bolognese bianco, or white Bolognese, a hearty Italian meat sauce made without tomato. It calls for ground lamb, but you can also use beef, pork or veal. The addition of cream to the simmering broth helps tenderize the lamb, and gives the sauce body. Incorporating starchy pasta water, then stirring it vigorously, creates a glossy, thick coating. Spinach, peas and lemon provide fresh, bright notes that balance the rich Bolognese. If fresh peas are available, cook them in the sauce for a few minutes before stirring in the spinach.