Dinner
8856 recipes found
Lamb Tagine With Baby Artichokes And Mint
Dressing for Poached Beef
Potato Lasagnas With Monkfish and Shallot Vinaigrette
Cauliflower Gnocchi
Gnocchi, or Italian dumplings, are traditionally made with flour and potatoes, but they can also be made with ricotta or other vegetables like pumpkin or spinach. Here, they’re made with a combination of cauliflower and potato. The cauliflower is roasted alongside the potato, which helps intensify the vegetable’s natural sweetness. If short on time, the gnocchi can be made in advance through Step 4 and frozen. (Arrange gnocchi in a single layer on a baking sheet and freeze until firm, then pack into resealable freezer bags.) When ready to use, sauté the frozen gnocchi as in Step 5, increasing the cook time as needed, or heat gently in tomato sauce, or even just melted butter, until tender.
Pad Kee Mao
This stir-fry of rice noodles and ground pork gives Pad Thai a serious run for its money. Pad kee mao translates loosely to “drunken noodles,” though there’s no alcohol here — just an easy-to-assemble dish that skews salty, sour and spicy from a glaze of fish sauce, soy sauce, rice vinegar and fresh chiles. Fatty ground pork imparts a lot of flavor, though you could swap in ground chicken or even firm tofu. If you’re sensitive to heat, leave out the smashed chiles, to finish — and add a pinch of sugar to offset the salty punch of the dish.
Stir-Fried Tofu With Cabbage, Carrots and Red Peppers
This is a beautiful stir-fry using vegetables that are easy to keep on hand, as they all stay fresh for more than a week in the refrigerator.
Five-Spice Shrimp And Pasta
Risotto With Artichoke Hearts
Hunan Chicken Jui-Hsaing Tang, David K's
Shrimps With Black Bean Sauce
Fillets of Lamb With Fresh Thyme
Crown Roast With Artichoke Stuffing
Lemon Grass-Ginger Pork Sliders
Grilled Lamb Sausages With Bean, Tomato And Scallion Salad
Salmon With Sorrel Sauce
Bill Blass’s Meatloaf
This homespun, bacon-wrapped version of the American classic is attributed to Bill Blass, the world-famous clothing designer of the 60s, 70s and 80s, who is perhaps best known for dressing First Lady Nancy Reagan and the upper echelons of New York society. While he became hugely successful – he reportedly sold his business for $50 million in 1999 – his culinary tastes remained firmly Midwestern. From his 2002 obituary in The Times: “A man of robust but simple tastes who would go out of his way for a hamburger, Mr. Blass would serve guests his own meatloaf recipe, followed perhaps by lemon meringue pie. He always maintained, only partly in jest, ‘My claim to immortality will be my meatloaf.’” This is his recipe.
Butternut Squash and Purple Potato Latkes
Purple potatoes add a bit of color and some extra nutrients but regular white potatoes work, too. Of course you can use white potatoes for these, but I loved the idea of the color combo when I created the recipe. The purple doesn’t show up so much once you have browned the latkes but the anthocyanins in the potatoes are still there.
Connemara Lamb Stew
Shoyu Chicken With Teri Glaze
Deviled Chicken Thighs
In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it. You can make this dish with chicken breasts if you prefer; I recommend bone-in breasts, which follow the same procedure. For boneless, skinless breasts -- forget crispness, of course -- smear the meat all over with the mustard mixture, then broil it for just about six minutes, turning two or three times to prevent burning.
Grilled Red Snapper With Black Beans
Pave of Tomato and Cabbage With Basil Broth
Soy-Roasted Chicken