Dinner
8856 recipes found
Fish Mousse Grilled On Lemon Grass (Sate Lilit)
Hungarian Stuffed-Under-The-Skin Chicken
Roasted Tomato, Mozzarella and Pesto Calzones
The secret to crispy calzones: Bake them in a very hot oven, and use drier ingredients in the filling to prevent the dough from becoming soggy. Slow-roasting the tomatoes for the filling concentrates their flavor and pulls out their juices, while pesto adds punch without contributing too much moisture. Fresh mozzarella is just right for many things, but it’s too wet for a calzone, so use drier whole-milk mozzarella instead. If you prefer to use store-bought pizza dough, you’ll need three (8-ounce) balls for this recipe.
Crispy Grains and Halloumi With Smashed Cucumbers
This vegetarian sheet-pan meal is inspired by crispy rice dishes like tahdig, fried rice and pegao, but, instead of white rice, this recipe calls for whole grains like brown rice, wheat berries or farro. For best results, spread the grains and chickpeas on a sheet pan and pat lightly with a paper towel to remove moisture before cooking — the drier they are, the more they’ll crisp up. Then top everything with smashed cucumbers that have been combined with citrus and fresh herbs. As the whole grains cook, the cucumbers marinate, releasing sweet, grassy juices that are then used as a dressing. (You can also use the liquid on a simple panzanella or a baby-green salad.)
Grilled Duck Breast With Pepper Jelly Glaze
Chicken Braised With Grapes
This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based it on two recipes: the memory of a chicken dish that I ate many years ago in Toulouse, France, and the classic poulet au vinaigre, or chicken in vinegar sauce. A mellow, aged sherry vinegar and a high-quality balsamic complement the grapes. I prefer a 15-year-old balsamic, which replaces the smidgen of tomato that is often included in poulet au vinaigre. One final tip: Be sure the grapes you select — and they can be black or green instead of red — are sweet and have green stems, an indication of freshness.
Basic Tamales
Scallops A La Plancha
Prune and Almond Braised Short Ribs
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass. This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights). It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed. Serve it as part of a Seder, or for just about any special occasion. It is sure to impress.
Fish Grilled In Fennel
Farro Niçoise
There is one mistake many of us make, cooking grain salads: we play down everything but the grains. A pile of cold brown rice with a few chopped vegetables and some soy sauce or a mound of wheat berries with vinaigrette is about as one-dimensional as it gets. This niçoise salad turns that problem on its head, with tuna used in a powerful vinaigrette tossed with farro. Farro is interesting because it’s relatively fast-cooking for a whole grain, but any hearty grain could take its place: one of the many “brown” rices, spelt, kamut, wheat. Whichever you use, the results are nutty and sublime.
Spaghetti Squash With Oyster-Mushroom-and-Pearl-Onion Ragout
Chirashi (Scattered) Sushi
Vegetable Fried Rice
Amanda Cohen, the chef at Dirt Candy in Manhattan, loves how easy it is to make fried rice. “If you’re a chef, the idea of cooking at home on your one night off is like some kind of terrible nightmare,” she said. “Takeout becomes your best friend. but before long half your fridge is taken up by those little white cartons of rice.” At home, she digs into those cartons to make fast batches of vegetable fried rice, and she combats the threat of blandness by stocking her freezer in advance with her Secret-Weapon Stir-Fry Sauce: small, dark green ice blocks of puréed garlic, ginger, cilantro, parsley and other ingredients, which she freezes in ice-cube trays (they can be slipped directly into the hot pan). She uses brussels sprouts, fennel, chard and mushrooms, but this dish is the definition of flexibility. “As long as you maintain the proportions, this recipe can take any vegetable you throw at it,” she said. “Think of it as a chance to clean out your crisper drawer.”
Curried Beef And Bitter Greens
Hoisin-Glazed Pork Bowl With Vegetables
Inspired by Chinese char siu pork, this weeknight recipe uses an easy cooking method that yields a tasty sauce with a subtle sweetness. The tangy hoisin marinade for the pork can do its job in just 24 seconds or 24 hours. It coats the tenderloin as it cooks, leaving behind caramelized bits in the bottom of pan, which then get deglazed to create a dressing that flavors the rice. As for the garnishes, use as many crisp-tender vegetables as you like, and change them up as you please. Sugar snap peas would be good here, as would shredded napa cabbage, or just about anything fresh and crunchy.
Miso-Glazed Sea Bass
Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil.
Chicken Potpie With Cornbread Biscuits
A showstopper of a dinner made for cold nights, this spin on classic chicken pot pie is the perfect all-in-one dinner when you’re craving something hearty and comforting. The cornmeal and buttermilk biscuits that bake on top of the filling are the best of both worlds: crisp and flaky on top and soft and dumpling-like on the bottom. A hint of sweetness in the biscuits makes them reminiscent of classic American cornbread. This is not a recipe for rushed weeknights, though you can save time by making the biscuit dough and prepping the vegetables in advance (see Tip).
Smoked Mozzarella And Sun-Dried Tomato Pizza
Penne With Peppers And Cream
Roasted Cauliflower, Raisins and Anchovy Vinaigrette
Roasting toughens cauliflower and dries it out a bit. With many foods, this description may not sound that appealing, but because cauliflower is often mushy and watery, roasting is beneficial. Here, a (rather strong) vinaigrette is tossed with the cauliflower immediately after roasting, along with the raisins, whose sweetness counters the anchovies beautifully.
Cantonese-Style Turkey
This turkey, inspired by the flavors of Cantonese cooking, is roasted beneath a rich glaze of fermented soybean paste, garlic, ginger, soy sauce and alliums galore, then served with roasted potatoes basted in the sauce and drippings of the bird. It came to The Times from Dr. Carolyn Ling, a physician in Carmel, Ind., whose grandfather came to the United States in the late 19th century from southern China and set up an import-export firm in Manhattan. Her grandfather, Dr. Ling told me, also had “interests in restaurants.” Those interests played a big role in the Ling family’s early Thanksgiving feasts: They ate takeout. Dr. Ling’s father loved those meals. When Dr. Ling was young, she said, her father urged her mother, a passionate home cook and reader of Gourmet, to emulate them in her holiday cooking at home in Forest Hills, Queens. The result is remarkably easy to prepare, phenomenally juicy, and rich, Dr. Ling said, “with the umami of soy and turkey fat.”
Microwaved Black Cod With Scallions and Ginger
Pickled Mushroom Salad
This recipe for roasted mushrooms dressed with sherry vinegar and spices is an adaptation of Patch Troffer’s delicious pickled mushrooms at Marlow & Sons, where it’s served simply as it is, with a drizzle of chile oil. Mixed with some sliced vegetables and roughly picked herbs, it makes for an excellent snack with a glass of wine, or a fall salad. Or serve it with a spoonful of something creamy, like crème fraîche or mascarpone, and pile everything up on thickly cut toasts.