Dinner
8856 recipes found
Penne Al Ortolano (Penne With Garden Vegetables)
Seasonal vegetables can be substituted for the ones in this recipe. Lightly steamed green beans, broccoli or cauliflower broken into small pieces work well in place of the zucchini; shredded spinach or other greens can take the place of the eggplant.
Poached Apricots With Kaymak
Smoked Mussels Risotto
Spring-Vegetable Risotto
Penne Carbonara With Fava Beans, Peas and Pecorino
Summer Corn Soup
This salty yet sweet, creamy yet crunchy fresh corn chowder was developed for The Times by Wade Burch, the executive chef of several restaurants owned by Merchants Hospitality in New York, for a series of articles about chefs who cook with their children. It's loaded with fresh corn (12 ears worth) and dotted with jalapeño and red bell pepper. It does take a little time owing to the corn stock, but it's so worth it. The taste of the finished soup is pure summer.
Deviled-Crab Casserole
This is our hands-down favorite. Each cook had a slightly different recipe. This is Martina's.
Aloo Kofta (Fried Potato Balls)
Penne With Tomatoes, Basil and Two Cheeses
Risotto With Parsnips and Greens
Risotto is a fine option for brunch, lunch or dinner. With a minimum of ingredients and fuss, it is ready in about a half-hour, and always appreciated.
Roasted Mushrooms With Garlic
Leek, Potato and Zucchini Pancakes With Baby Lettuces
Beet and Watercress Risotto With Pancetta
Crustless ‘Quiche’
I suppose crustless quiche is a contradiction in terms, like seared ceviche. But if, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, this is the way to go. Once you take the crust out of the quiche you not only radically alter the concept but expand its possibilities. You can produce a “quiche” Lorraine by softening onions (lots) in butter or bacon fat, then adding eggs, cooked bacon and cream or half-and-half, and baking it all as you do in the recipe here.
Risotto With Peas and Sausage
Vegetables as seasonal as a maypole shape this risotto. There is a bit of veal for those who desire a more substantial plate of food, but it’s optional. For vegetarians, the broth does not have to be chicken. Omit the butter and cheese, and you're in vegan territory. As for the rice, regular arborio works fine though Vialone Nano, the elegant variety that is preferred in Venice for risotto with peas, is my choice for added culture, not necessarily flavor.
Pasta With Radicchio, Bacon and Pecans
A char under the boiler shows off radicchio’s pleasantly bitter flavor to its best advantage. Paired with the sweetness of ricotta and pecans, with salty smoked bacon and sharp pecorino, this is a pasta with big flavor. Use round radicchio di Chioggia, long radicchio di Treviso or curly fingered radicchio Tardivo.
Fall Vegetable Cookpot: Braised Red and Green Cabbage
Mushroom Barley Soup
This is the soup that inspired the Campbell's "Mmm Good" campaign.
Cold Tomato Soup With Rosemary
Risotto With Tomato Consomme And Fresh Cheese
Black and Arborio Risotto With Beets and Beet Greens
The red from the beets will bleed into the white rice in this nutrient-dense risotto. Both the beets and the black rice contribute anthocyanins, flavonoids with antioxidant properties.
Grilled Peppers with Garlic Yogurt
This dish is very much in the Turkish spirit of mixing warm vegetables with cool, garlicky yogurt. Various types of peppers will work. This is a typical Turkish way to use grilled peppers. Turkish cuisine features cool, garlicky yogurt with warm vegetables. You can use a mix of peppers for this (in Turkey, longish, thin-skinned green peppers are the norm), and you don’t have to stick to sweet peppers, though I prefer the sweet against the pungent yogurt. Roasted peppers will keep for a week in the refrigerator. They will continue to release liquid, which they can marinate in. Warm the peppers before serving, or serve them at room temperature with the topping.
Turlu
Polenta With Pomodoro Sauce
Cooking with your child is an act of relaxation, learning and intimacy. It’s love over a stove. For The Times, the New York chef Marco Moreira and his daughter, Francesca, cooked this simple dish together in 2012. It showcased the fresh tomato sauce they made and provides a recipe as appropriate to grandparents as their kin.