Dinner
8856 recipes found
Veal Stew Marengo
Roast Cod With Black Bean Sauce
Northern-Style Dumplings
Pepper-Crust Clam Pizza
Meat Loaf
Transylvanian Goulash (Szekely Gulyas)
Ermina Apolinario’s Canja
Grandma Crawford's Meat Loaf For A Crowd
Black Bean Soup
Beet Green, Rice and Ricotta Blinis
The idea for this comes from Deborah Madison’s Chard, Ricotta and Saffron Cakes, from her amazing and wonderful new book, “Vegetable Literacy,” which explores vegetables from 12 families of the vegetable kingdom. Ms. Madison is always inspiring, and I think this is her best book to date. These are chunkier than pancakes because of all the rice, but they are more cake than fritter. Let them rise on the griddle – don’t press them down – and allow them to cook for 3 minutes on each side. I like to serve them with a dollop of tomato sauce. You can make smaller cakes to serve as hors d’oeuvres or snacks.
Bitoks of Beef
Fancy Meatloaf
“I was invited to cook dinner for Nora Ephron.” As was wont to happen at one point in New York. Back in 2009, Sam Sifton was invited to a potluck in which “guests were meant to bring food inspired by Ephron’s career or by the woman herself.” He drew meatloaf, a dish she was known for. Here, in this recipe adapted from Gourmet, he pairs beef, veal, pancetta and Parmesan. The end result, he described, as “luxurious.” And what did Ms. Ephron think? She called it “remarkable.”
Fillet of Beef In Red Wine Sauce
Chicken Breast Milanese With Green Olive-Celery Relish
A breaded chicken breast, gently fried in olive oil, can be sublime accompanied by a bright citrusy relish of green olives and celery. I like to marinate the chicken in buttermilk for an hour or longer, which adds sweetness and helps keep the meat moist. But if you are pressed for time, it’s fine to skip this step.
Feijoada
The mix of meats is personal to each cook. Have your butcher cut the feet and tails for you; they’re highly recommended for their rich gelatin and ‘‘piggy’’ flavor, but if you prefer, you can use more sausage, fresh pork belly or other cuts instead. Don’t be tempted to use too many smoked meats, though; the feijoada’s flavor should be beany and porky, not smoky.
Provencal Spinach Gratin
There are a few versions of spinach gratin in Provence (there it is called a tian). This one is all about spinach - no eggs or cheese, just spinach and lots of garlic, a bit of flour to absorb moisture and hold everything together, and bread crumbs to make the top nice and crisp.
Curried Grilled Jumbo Shrimp
Utica Greens
This dish was popularized by Joe Morelle in the late 1980s at the Chesterfield Restaurant in Utica, N.Y., where it is on the menu as greens Morelle. More widely known as Utica greens, it has become commonplace, in modified versions, in Italian restaurants throughout central New York, and even migrated to New York City, Las Vegas and Florida. This version of the dish is fairly spicy. Use fewer cherry peppers if you prefer it less hot. You will have leftover oreganato, the topping of bread crumbs and cheese; use it for another greens dish or add it to baked chicken or shrimp. Typically served in restaurants as an appetizer, Utica greens makes a great main course at home with some crusty bread and a glass of red wine.
Pasta With Creamy Goat Cheese and Snap Peas
Sauteed Striped Bass With Wild Mushrooms
Cornish Hen Pot Pie
Zucchini And Cheddar Cheese Soup
Brick Chicken