Dinner
8856 recipes found
Celeriac, Potato, Leek and Apple Soup
A sweet and savory mixture that works well as a soup. I’ve always loved the combination of celeriac, potatoes and apples, which I first tasted in France as a celeriac, potato and apple purée. The sweet and savory mixture works very nicely as a soup. I like to strain this soup after I purée it to get a velvety texture.
Leek and Turnip Soup With Kale and Walnut Garnish
I recommend that you make a quick stock with the leek greens, onion and turnips trimmings while you chop the vegetables. Just throw them in a pot with a couple of quarts of water, bring to a simmer, cover partially and simmer 20 minutes. Strain through a fine strainer into a bowl. Kale, which comes from the same botanical family as turnips, makes a complementary garnish and the crunchy walnuts contrast beautifully with the smooth, sweet-tasting soup.
Osso Buco With Lemon and Sage
Majorcan Bread and Vegetable Soup
This thick soup is traditionally made with day-old bread, which soaks up much of the broth. Add a poached egg if you want an even more substantial meal.
Puréed Tomato and Red Pepper Soup
I noticed that the most popular boxed soup at my supermarket is a tomato and red pepper soup, so I decided to come up with my own version.
Aunt Phillomena’s Pizzelle
At the holidays, these crisp, simple cookies are stacked everywhere in Italian kitchens. My family was from Abruzzi, and my mother always used the recipe from her older sister. You can scent these cookies with orange, almond or lemon or just vanilla, but we always made plenty with anise at Christmas. You can use a simple stove-top pizzelle maker or an electric one. I prefer the kind without a non-stick coating. A little shot of cooking spray or a wipe with some cooking oil helps prime the press. Like pancakes, you will probably throw away the first one.
Efo Riro (Stewed Amaranth Greens)
Efo riro is a rich vegetable side dish that can accompany various starches and can be cooked with or without fish or meat. It is rich enough that the starches it accompanies — various pounded starches called fufu, fluffy steamed rice, boiled plantains or yams, to name a few — can come very much unadorned. While the leafy, hearty amaranth greens form the traditional base, mature spinach is a great substitute, and, though rare in Nigerian cuisine, collards or kale can also be used. It is crucial to blanch fresh greens and squeeze out as much liquid as possible before adding to the obe ata base of puréed tomatoes, peppers and onions. If using frozen greens, defrost ahead of time and repeat the squeezing process. The last thing you want to do is dilute all those incredible flavors you’ve spent time building.
One-Pot French Onion Soup With Garlic-Gruyère Croutons
I don’t make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what’s the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.
Pureed Potato and Broccoli Soup With Parmesan Croutons
The broccoli is added to this classic potato soup towards the end of the cooking time, so that it maintains its bright color and sweet flavor. The soup will have a silkier texture if you take the time to strain it after pureeing.
Lemon Grass and Rice Noodle Fish Soup
Turkey and Wild Rice Salad
I often make a wild rice salad for Thanksgiving; with leftover turkey, it lasts for several days afterward. It’s one of my favorite post-Thanksgiving meals. If you have other vegetables on hand, add them to the salad, too.
Turkey Mole Verde
A few things may come to mind when thinking of mole: chocolate, long ingredient lists and even longer cooking directions. But mole verde is a bit of an exception. This version comes together in about an hour, combining a pumpkin-and-sesame-seed paste with a sauce built from tomatillos, chard, romaine and jalapeños. Cooked turkey simmers in sauce just long enough to pick up some of the green flavors. For balance, serve with white rice and corn tortillas.
Susan Gubar’s Matzo Ball Soup
To comfort you and yours, here is my recipe for The World’s Lightest Matzo Balls (which evolved over the years from Jennie Grossinger’s cookbook “The Art of Jewish Cooking.”). While cooking, they rise to the top.
Rich Garlic Soup With Spinach and Pasta
This is a heartier version of garlic soup, a meal in a bowl with a generous egg yolk enrichment and lots of iron-rich spinach.
Pecan Pie
Pecan pie is to the Southern Thanksgiving table what pumpkin, mince and apple pies are to the Northern version of the meal. Pecan trees can be found in back and front yards in Georgia, Texas and states in between, and pecan pie is a year-round dessert. The classic rendition is cloyingly sweet, because of the cup or cup and a half of corn syrup that most recipes call for. But you can dispense with the corn syrup and use a combination of mild honey (like clover or acacia) and Lyle’s Golden Syrup, which has a wonderful flavor that is almost like light molasses. It’s not the standard corn syrup, but you’ll end up with a pie that’s lighter but still sweet, true to Southern style.
Mashed Butternut Squash
Mashed squash makes a versatile side dish throughout the fall and winter, since it goes with just about everything. It’s perfect with roasted meats like duck, chicken or pork loin. Don’t mash too much though — leave it on the chunky side.
Egg Lemon Soup With Turkey
Modeled after a classic Greek egg lemon soup, this is one of many light, comforting soups that make a nice home for leftover turkey. If you haven’t made stock with the turkey carcass, a quick garlic or vegetable stock will do. Make sure that the soup is not at a boil when you add the tempered egg-lemon mixture, or the egg yolks will curdle. The soup should be creamy.
Roast Duck
Boiled Chicken With Carrots
Rustic Cabbage, Beef and Buckwheat Soup
A few of the Côtes du Rhône in the recent tasting exhibited some elegance, but most wore more heavy flannel than silk, making them satisfying to sip on a raw day with a hearty plate of grub. In Provence you might dig into a beef daube. But since the distinctive accent of Provençal terroir was not so evident in the glass, I went elsewhere.This thick, rustic beef soup relies on a winter larder: cabbage, celery, turnips and even buckwheat groats. Some smoke from bacon and paprika echoes the wines. And a whiff of orange zest sends a postcard from Provence.
Crown Roast of Pork with Fennel and Lemon
Lamb Ragout With Spring Vegetables
To celebrate the end of winter, French cooks make navarin printanier, a lamb stew. Instead of serving it with potatoes, parsnips or other winter root vegetables, this colorful stew is brimming with fresh spring produce, a mixture of small vegetables like baby turnips, fava beans and scallions. To keep it on the lighter side, use a splash of white wine instead of red. Finish with peas or asparagus tips, cooked briefly, if they are available. The stew can be made a day ahead, but the vegetables should be freshly cooked before serving.
Crispy Yam Fries
Not to be confused with American sweet potatoes, West African yams are large, starchy root vegetables found at most West African, Caribbean or Latin American markets. Check the yams for freshness by pressing down on their skin before purchasing; the root should be firm with no soft spots. The brown skin peels off easily with a sharp knife or vegetable peeler to reveal a stark white flesh. These yams are larger, much starchier, denser and less fibrous than American yams or sweet potatoes. Crispy yam fries are a well-known Nigerian snack and side dish. They can be shallow-fried in oil or baked in the oven for a slightly healthier variation (see Tip). Serve fries warm with some obe ata or your favorite condiment on the side.
Shrimp and Brown Rice Soup
This irresistible soup is inspired by a Southeast Asian dish traditionally made with Thai jasmine rice. The recipe is adapted from one in “Hot Sour Salty Sweet,” by Naomi Duguid and Jeffrey Alford.