Dinner
8856 recipes found
Cornish Hens Roasted With Sun-Dried-Tomato-And-Rosemary Butter
Fillet of Beef With Smoked Paprika Butter and Shishito Peppers
Lamb Necks Braised in Wine With Peppers
Ina Garten’s Make-Ahead Coquilles St.-Jacques
Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It comes from Ina Garten, the celebrated cookbook author and television star, who has been cooking it for dinner parties, she told The Times, practically since the start of her marriage to Jeffrey Garten in 1968. It makes for a beautiful entree that matches well with a green salad, flinty white wine and good conversation. It can be made the day before serving and heated through in an oven while guests gather. “A lot of dishes taste better after they sit for a while,” Garten said. With its whisper of curry powder in the rich, unctuous sauce, this is one of them. You can make it in a casserole, but little gratin dishes are better and come in handy far more often than you might think. One per guest.
Cheesy Cabbage Tteokbokki
A dish of royalty, tteokbokki consists of chewy Korean rice cakes (tteok) that are stir-fried (bokki) and slicked in a savory-sweet sauce. Sometimes the sauce is soy-sauce-based, as the kings of the Joseon dynasty enjoyed in the royal court dish gungjung tteokbokki. But more commonly today, as it is here, the sauce is gloriously red, spicy and gochujang-based. Traditional versions might include fish cakes and whole hard-boiled eggs, but this one leans into a base of butter-fried shallots and a layer of melted cheese covered in a crunchy blanket of raw cabbage. A parade of halved, molten-centered soft-boiled eggs bedecks the top.
Veal In Red-Wine Sauce (Meurettes De Veau)
Tuscan Marinated Steaks
Spaghetti With Octopus Braised In Red Wine
Pollo Criollo (Dominican Chicken)
Baja Ceviche
Farro Broccoli Bowl With Lemony Tahini
A hearty vegetarian dinner-in-a-bowl, farro is dressed in a lemony tahini sauce spiked with garlic, and topped with charred broccoli florets, thin slices of turnip or radish, and a soft-yolked egg. To streamline the cooking process here, the eggs are simmered in the same pot as the farro. But if you want to substitute leftover grains for the farro (brown or white rice, for example), cook the egg separately using the same timing. Or leave off the egg altogether for a vegan variation. The flavors here are mellow enough for kids, but a squirt of chile sauce or a sliced green chile garnish adds a smack of grown-up heat.
Razor Clams With Smoked Paprika Butter And Hominy
Shad Fillets With Red Pepper And Saffron Sauce
Pat Lenz's Leek and Goat Cheese Pizzas
Potato Frittata
Salmon, Arugula And Avocado Maki
Bibimbap With Chicken and Mushrooms
One chicken breast is stretched into a hearty meal here, with lots of rice or other grains and vegetables.
Tomato Pie With Pimento Cheese Topping
Tomato pie is just the kind of supper a Southern cook might serve in the summer: savory and rich, but vibrant with super-fresh vegetables and herbs. Virginia Willis, a Georgia native and food writer, had the inspired idea to add a topping of pimento cheese, another Southern classic. There are multiple steps here because of the scratch-made crust, but everything can be baked in the cooler parts of the day, and the pie can be served warm or at room temperature.
Highlands Braised Beef
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one. The point has been to change carefully and ever so slightly, always and never. At no time can the restaurant be perceived as changing at all. This recipe for braised beef cheeks is served with pirlau, a rice porridge of sorts, made here with chanterelles and basmati rice.
Chicken and Sun-Dried Tomatoes in 'Cream' Sauce
Couscous With Thick Tomato Vegetable Sauce
Spinach Lasagna With Fennel Sausage
Making lasagna from scratch, including the pasta, is a time-consuming project that is absolutely worth the effort, especially for a holiday dinner. If you have a friend to help you in the kitchen, so much the better; or, spread the work over a couple of days. Of course, you may use store-bought fresh or dried lasagna noodles instead of making the pasta yourself, or use a favorite tomato sauce recipe of your own. This lasagna is delicate and rich, best served in small portions.
Family-Meal Fish Tacos
This is a fast, satisfying fish dinner with Cajun flavors. Chad Shaner cooked it for staff meals when he was a line cook at Union Square Cafe in Manhattan. It was, he said shyly when The Times talked to him in 2013, one of the restaurant staff's favorites. “Everyone loves taco day,” he said. The recipe is not particularly Mexican. Shaner hails from Smyrna, Del., and served in the Navy before he went to cooking school. He makes a forceful kind of American food that borrows its flavors from wherever they are strongest. His fish tacos, he said, are something he cooked up one night with his brother, Andy, a bartender. “We were looking for intense flavor,” he said of the Cajun-style rub they used on the fish.
