Dinner
8856 recipes found
Spicy Stir-Fried Tofu With Kale and Red Pepper
Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional powerhouse that tastes wonderful when properly cooked, kale is one of nature’s best sources of vitamins A, C and K and a very good source of copper, potassium, iron, manganese and phosphorus. These greens are hearty, and they maintain about 50 percent of their volume when you cook them, unlike spinach, which cooks down to a fraction of its volume. The various types of kale also maintain a lot of texture, which makes them perfect for stir-fries.
David Wallach's Wild-Mushroom Stew
Cod and Artichokes In Saffron Broth
Chicken With Carrots And Lemon-Thyme Butter
Cumin-Roasted Salmon With Cilantro Sauce
Roasting a whole fillet of fish might seem like a weekend-only treat, but cooking salmon this way is a luxury you should allow yourself on any old Tuesday, as it requires no additional preparation or skill. Be sure to slather the vinegary herb sauce on the still-warm salmon to allow the warm spices and fresh herbs to get to know each other better.
Kim Severson’s Italian Meatballs
These are the meatballs you want to serve with spaghetti sauce — my mother Anne Marie Zappa’s is the one I’d use, but your favorite will work as well. Key to the recipe is a light hand in the mixing.
Seared Tuna 'Sushi'
Gratin of Flounder
Michel-Michel Shabu-Shabu
What Americans say they want to eat (light) and what they actually consume (rich) make life difficult for most chefs. Few of them have figured out how to succeed with the light without the rich. Not the chef Michel Richard. After working for 15 years in this country as a pastry chef, Mr. Richard said he has determined what people really want. Light, yes, but with strong taste."
Carrot, Squash and Potato Ragout With Thai Flavors
This is inspired by a recipe in Patricia Wells’s “Vegetable Harvest.” The flavors are both sweet and pungent. Serve it on its own or over rice; Thai purple sticky rice looks particularly pretty against the orange vegetables but any type of rice will do. I’m very happy serving this over brown rice.
Green Okonomiyaki
Okonomiyaki are savory, fried Japanese pancakes that are crisp on the outside and custardy at their core. They traditionally feature cabbage and pork, but this meatless version opts for spinach, zucchini and Napa cabbage. You’ll want to visit a Japanese market for the more unusual ingredients like Hondashi, Kewpie mayo, okonomiyaki sauce and dried shaved bonito, though truthfully you can pick and choose your preferred toppings (Hondashi and shaved bonito contain fish, so skip them if you’re serving vegetarians). The vinegary okonomiyaki sauce combines with the creamy mayo and umami-rich bonito for a playful topping that makes these pancakes truly unique. Leftovers make a great breakfast sandwich filling or snack; reheat at 375 degrees until warmed through, about 15 minutes.
Sausages in Red Wine With Polenta
Black Bean Tacos With Avocado and Spicy Onions
Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches.
Chicken With Olives, Prunes And Capers
Red-Chili-Braised Chicken With Potatoes And Mushrooms
Five-Spice Short Ribs
Madame Chu's Clams in Black Bean Sauce
Grace Zia Chu was a gym teacher in China; in 1950's America, she became Madame Chu, a well-known Chinese-cooking expert whose Manhattan cooking classes and cookbooks initiated a whole generation of Americans in the mysteries of the stir-fry. This recipe, for a classic coastal meal of clams in black bean sauce, is an adaptation of one she wrote for "Madame Chu's Chinese Cooking School," published in 1975: very, very simple, and exceedingly delicious.
Spicy, Garlicky Meatloaf
This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form. A combination of chilies and sage add a spicy, earthy note, and a glaze of tomato paste and olive oil elevates a traditional dish away from its ketchup roots. The pine nuts are a visual cue: this is something a little different. And it tastes great the day after.
Fusion Coq Au Vin
Small Fried Meat Patties (Ijeh)
Roast Pork With Gooseberry Sauce
Sea Bass With Tomato Coulis, Basil and Asparagus
Braised Lamb Ribs With Lentils
Bo Kho (Vietnamese Braised Beef Stew)
Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.