Dinner
8856 recipes found
Grilled Pacific Halibut With Mango Salsa
This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low — about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.
Rice Cooker Chicken Biriyani with Saffron Cream
Fairuza Akhtar, a restaurant owner in Jackson Heights, Queens, who was born in Pakistan, has developed a quick method for making fragrant, creamy biriyani with whole spices and bites of chicken, at home in her rice cooker. "My mother would fall down in a faint," she said, referring to the traditionally reverent attitude toward biriyanis in Northern India and Pakistan. "But rice cookers are the way of the modern world."
Farfalle With Artichokes, Mushrooms and Potatoes
Tortellini And Smoked Turkey
Pasta With Bacon, Cheese, Lemon and Pine Nuts
For home cooks, the most useful recipe is the one that lets you feed many tastes with a single dish. This one starts out small — pasta with butter and cheese — but can be expanded with pine nuts, lemon zest, brown butter, bacon and herbs into something satisfying. This kind of "modular" meal, which everyone at the table can add to or subtract from, is a great family dinner solution. You prepare one tasty base element, like warm tortillas or pasta or salad greens. After that, it’s about piling on — or politely passing on — all the garnishes at the table.
Arugula Salad With Chopped Egg and Prosciutto
This salad mimics a traditional salad favored in Switzerland called nüsslisalat mit ei, featuring clusters of mâche (a.k.a. lamb’s lettuce or corn salad). Arugula is easier to find in North America, sold as baby arugula or as “wild” arugula, which has jagged leaves. Larger leaves of garden arugula or baby spinach, or a combination, would also work.
Roast Rack of American Lamb Salad
Spiral Macaroni with Tuna and Capers
Chilled Whole Cod Tonnato
Asparagus and Farfalle With Lemon And Pepper
Baked Farfalle With Eggplant
Smoked Tomato and Chicken Pasta
Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the pasta it’s combined with. The sweeter-smelling the wood used, the more alluring the flavor it leaves behind. Hickory or fruitwoods, maple, oak and alder chips, dried grapevine trimmings or herb branches lend a sweet, firm flavor to food cooked in a closed container above it.
Main Dish Salad with Tuna and Vegetables
For the past couple of decades restaurant menus have named any salad that features tuna, whether fresh or canned, raw or cooked, a Niçoise salad. Few of them resemble the traditional summer salad of Nice made with tomatoes and thin-skinned green peppers, cucumbers and other local vegetables such as fava beans and baby artichokes, olives, anchovies, hard-cooked eggs and oil-packed tuna. I often make a meal of a tuna, potato and vegetable salad. If tomatoes are out of season, I shred a carrot; and if green beans don’t look good I use broccoli. Make sure to include lots of minced fresh herbs.
Tortilla-Chip Casserole
Pizza Marinara with Tuna and Capers
This pizza tastes like Southern Italy. The hot red pepper flakes are especially nice, but don’t overdo it. Just a light sprinkle will give the pizza a little heat.
Duck With Cherries and Red Wine Vinegar
Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a bygone era. An updated version, however, can have great appeal. This interpretation uses a pan-roasted large Muscovy duck breast instead of a whole bird, as easy to cook as a steak. A pungent spice rub imbues it with big flavor. The sauce maintains some classic elements, like red wine vinegar and caramelized sugar, for a sweet-sour aspect, but fresh ginger and cayenne are added for more dimension and spark. Note: Muscovy breasts are quite lean and are best cooked rare to medium-rare (rosy); otherwise the meat will be dry.
Roasted or Grilled Whole Fish With Tomato Vinaigrette
There are a number of good reasons to roast or grill a whole fish. Fish tastes better cooked on the bone. It’s just as easy as roasting meat or fowl, and is done in half the time. And a whole fish is apt to be fresher than many of the other choices at the fishmonger. A two-pound fish will serve two.
Buffet Farfalle With Tuna and Tomatoes
Farfalle With Crawfish and Artichokes
Marcella Hazan’s Roast Chicken With Lemons
When Marcella Hazan died in 2013, The New York Times invited readers to share their favorite recipes from her books. While her tomato sauce with butter and onion was the clear favorite, this astonishingly simple roast chicken and her Bolognese sauce were close runners-up.
Chicken Paillard With Black Olive Tapenade
Paillard is the French word for a thin slice of meat that cooks quickly. (Sometimes, a thicker piece of meat is pounded with a mallet to make it thinner.) This recipe is an easy way to make a chicken paillard without much pounding. Essentially, you butterfly a boneless, skinless chicken breast, slicing horizontally to make a flat, heart-shaped breast, then pound it lightly. Unfortunately, a chicken breast is often dry and tasteless, but it doesn’t have to be. Seasoned and cooked correctly, it should be tasty and moist. A dab of tapenade, a traditional Provençal black olive paste, makes a perfect accompaniment.
Seared Salmon With Mashed Vegetables and Seaweed
Arctic Char With Soba Noodles, Pine Nuts and Lemon
Soba, the slender buckwheat noodles from Japan, are pale brown in color, earthy in flavor and springy in the bite. Pair them with a silky, pink piece of fish to create a simple, elegant study in contrasts. The fish here, Arctic char, is reminiscent of salmon but has a more delicate texture. It’s seasoned with cumin seeds that, in a clever move, are briefly toasted in a pan then steeped in oil. The deeply scented oil and seeds are then spooned over the fish for a rich coating of flavor. The fish is roasted about 10 minutes, to desired doneness, while the noodles are tossed in a dressing of finely ground pine nuts, garlic, lemon zest and juice, along with a ribbon of olive oil. The recipe calls for Meyer lemons, which are smooth-skinned, sweet, fragrant and juicy, without the acidic tartness of more commonplace lemons. Meyers are easier to find than they used to be, but are still something of a delicacy in the produce aisle. Regular lemons will do fine.