Dinner
8856 recipes found
Farro Salad With Corn and Crispy Chickpeas
This nubby, gently spiced grain salad is filled with tender corn kernels, crunchy roasted chickpeas and plenty of thinly sliced fennel, scallions and herbs. Drying the chickpeas before roasting gives them the deepest crunch, so don't skip that step. All together, the salad walks the line between hearty and light, a substantial side to grilled meats or fish, or a summery main course all on its own.
Green Mole With Chicken
Green mole is one of the best destinations I can think of for the tough outer leaves from a head of romaine or leaf lettuce. If you don’t eat meat, you can make the mole with vegetable broth and enjoy it over rice and vegetables.
Millet With Corn, Mango and Shrimp
Baked Lebanese Kibbe
The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region. (There are other kinds of kibbe, too, like fish, but that’s another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake. It makes an extraordinarily fragrant meatloaf, adorned with long-cooked caramelized onions and pine nuts, to be eaten hot, warm, cold or reheated.
Grilled Turkish meat balls
Nasi Biryani
Because of its vibrant multiethnic population, Singapore is one of the few places where biryani — a dish with origins in the Indian subcontinent — is regularly eaten for Lunar New Year. This recipe is from Shila Das, a second-generation Singaporean of Indian and Vietnamese descent who grew up celebrating the festivities. You first prepare chicken curry as you’ll use its sauce in this dish and serve the chicken with it. As a prolific home cook, Ms. Das has been tasked with making this dish for annual Lunar New Year potlucks. She learned how to make it from her father, who prepared it for Diwali.
Merguez Sausage
Tarragon Chicken
I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.
Halibut Niçoise
What if salade niçoise wasn't a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center? Erin French, the chef at the Lost Kitchen in Freedom, Me., does just that with her Maine halibut niçoise, in which the main components of a classic niçoise are accounted for, but totally reconfigured. Beans and new potatoes are in a simple shallot dressing; eggs are poached so the yolks are still soft and runny; garlic and anchovies season a quick tapenade. If your cast-iron pan fits only two fillets comfortably, cook the fish in two batches to avoid overcrowding.
Coconut-Braised Chicken Thighs With Turmeric and Peppers
Coriander, lemongrass, ginger, garlic, turmeric and coconut milk create layers of complex flavor in this braised chicken dish that’s lighter than many traditional curries. Available at Thai supermarkets and other specialty food stores, fresh makrut lime leaves are optional, but perk things up. Any leftover lime leaves — sublime when sautéed with butter and seafood, sliced very thinly and sprinkled as a garnish, or simmered into simple syrup for cocktails — can be stashed in your freezer, where they’ll keep for months.
Carrot and Sweet Potato Soup With Mint or Tarragon
This easy, beautiful purée makes a nice Thanksgiving opener, with the added benefit of extra doses of vitamin A, vitamin C, potassium and fiber. If you’re looking to get ahead with your meal, you can make this dish up to two days ahead of the big day.
Braised Lamb Shanks With Fresh Herbs
Bone-in lamb shanks are perfect for braising. The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking. In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body. You can braise this several days in advance, then reheat it on the stove. The flavors get even better after having a chance to meld. Just don’t add the final herbal garnish until right before serving. A little bread, polenta or rice would be just the thing to soak up the heady sauce, though a spoon works, too.
Lamb Patties Moroccan Style With Harissa Sauce
Lamb Meatballs (Boulettes d'agneau)
Sauteed Shrimp With Vodka and Mango
Braised Pork Chops With Tomatoes, Anchovies and Rosemary
This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required. Here, pork chops are seared until they're mahogany in color, then tossed in with a quick sauce of tomatoes, garlic, rosemary and anchovies. The whole mess goes in to the oven for about 15 minutes until the chops are cooked through. Don't be put off by the anchovies; they will magically melt into the sauce.
Lamb and Rice Stuffed Cabbage With Tomato Sauce
Summer Vegetables in Spiced Yogurt Sauce
The farmers’ market or a home garden may be the ideal source of summer vegetables for this seasonal main course. Feel free to substitute or add other garden gifts as available. Eggplant, green beans, small potatoes or okra would all be welcome. Substantial but light, and reminiscent of some kormas, it gets its rich, creamy consistency from a mixture of yogurt and almond flour. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Spiced Lamb Loaf
Moroccan Shakshuka
In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce. Instead of the usual whole eggs poached in the sauce, Mr. Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork. In his native Morocco, this kind of dish would traditionally be cooked in a tagine, but a large skillet works equally well. Serve this with flatbread for brunch, lunch or dinner. Chef Lahlou garnishes his shakshuka with edible flowers and micro cilantro, as shown here, but tender cilantro springs will do beautifully, too.
Fresno Pork Roast With Hot Spiced Raisins
Roast Chicken With Herbs And Butter
Stir-Fried Lettuce With Seared Tofu and Red Pepper
Stir-frying is a great way to use up your overabundance of lettuce. This recipe calls for romaine, but you can try it with whatever you have on hand, as long as it’s sturdy enough to stand up to some heat. In China, where lettuce symbolizes prosperity and wealth, a simpler dish made with the lettuce only is served at New Year’s.
