Dinner
8856 recipes found
Black Sea Bass Fillets Provencal Style
Sausage With Chard and Rhubarb
This quick sausage dish is perfect for spring. The dark green chard adds freshness, while the rhubarb lends a citrus-like sour note that cuts through the richness of the sausages. If you don’t have any mustard seeds on hand, leave them out. While they do add a pleasant heat and gentle crunch, you won’t miss them if you didn’t know they were supposed to be there. Use any kind of sausage you like here: pork, duck, lamb or turkey all work well with the rhubarb and greens.
Salt-Packed Cold Roast Beef With Bread-Crumb Salsa
When you cook a large piece of meat or a whole fish in a thick crust of salt, the crust provides both gentle heat and even seasoning. For beef tenderloin, a relatively bland cut, salt-baking is easy and ensures a particularly tasty dish. Serving the perfectly plain, perfectly cooked beef alongside a riotous crunchy salad of fried croutons, tomatoes, lemon segments and scallions makes for a lively main course. This recipe – reproduced verbatim from "Prune," the first cookbook by the New York chef Gabrielle Hamilton – isn't like other recipes. (This makes sense, because Ms. Hamilton isn't like other chefs – self-taught, with a quirky menu that reflects her American childhood, French parentage and global palate.) It reflects the book, which is written more like a kitchen manual for Prune's sous chefs than a cookbook for a home kitchen. The recipe may seem long, but with her helpful detail and entertaining language, cooking becomes a pleasure.
Braised Calf's Heart
Sole With Julienne Of Pumpkin
Butter-Steamed Broccoli With Peppery Bread Crumbs
Here is an easy, elegant broccoli dish. If you wish, make the crumbs by pulsing cubes of day-old French bread in a food processor, but really any type of bread crumbs will do.
Shad and Roe With Tomatoes and Shallots
Shrimp And Pepper
Avis Johnson-Piper's Red Fish
Loin of Pork With Peaches and Apricots
Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons
This roast chicken recipe puts all of the juices that normally collect at the bottom of the roasting pan (only to be discarded) to gloriously good use. The bird, which is stuffed with garlic, lemon and herbs, is placed on top of a pile of stale bread (all different kinds of breads work, including baguettes, country loaves and even pita) that's been drizzled with olive oil. As the chicken cooks, the juices are absorbed by the bread, resulting in arguably the most delicious jumbo-sized croutons in the history of the world.
Pasta Cartoccio Frutta Di Mare
Yogurt-Marinated Leg of Lamb With Cardamom and Orange
This wet-roasted leg of lamb doesn’t contain a ton of liquid — this is about roasting, not braising, and if you add enough liquid to a cut of meat, you’re not roasting any more. Instead, the lamb is moistened with a yogurt-based marinade laced with fresh mint, orange zest and cardamom. The yogurt keeps the surface of the lamb from drying out and — if you let the lamb sit for a while after you’ve smeared it with the marinade (and you should) — it permeates the meat a bit with the flavors of the marinade. This needs no accompaniment, but if you’re in the mood for some heat, a dab of harissa wouldn’t be out of place. Don't know how to carve a lamb? Mark Bittman shows you how in this video.
Braised Pork Chops With Five-Spice And Orange Peel
Gluten-Free Apple-Almond Tart
This tart is inspired by a recipe by Jacquy Pfeiffer, from his cookbook “The Art of French Pastry.” The apples are caramelized first with sugar and spices, then spread in the pastry, topped with an almond, egg white and sugar topping, and baked.
Mellow Lamb Steaks
Buy lamb steaks if you can -- though if you want to tack a bit, duck breasts also work quite well. While the garlic is poaching in its pan, fry the steaks in a scant amount of olive oil until they are flavor-sealed and heat-darkened outside, but still juicily tender within. At this stage, slosh in the contents of the simmering pan. Add the juice of the half-zested orange and a slug of Marsala (though sherry, brandy or any wine you have open will do), along with some leaves stripped from thyme sprigs. Let everything bubble away a little, the sauce lapping the meat in the pan, before removing the steaks and reducing the liquid until it is a gorgeous, savory, shiny syrup.
Pears With Raspberries And Meringue
Chicken Salad With Lime and Red Onions
Cock-a-Leekie Soup (Scottish Chicken and Leek Soup)
Leeks star in this classic Scottish chicken soup, adding their sweet, oniony flavor to the meaty, fragrant broth. Some versions of this recipe omit the prunes, but their rich fruitiness is what sets this dish apart from other chicken soups. Rice, either brown or white, can stand in for the barley, and some recipes call for oats (in which case use an equal amount of steel-cut, rather than rolled). For a heartier, more stewlike soup, use 3/4 cup barley.
Odeon's Roast Red Pepper, Tomato and Corn Soup
Chicken Magiritsa (Chicken and Lemon Soup)
Molho de cebola (Onion sauce)
Old-Fashioned Chicken Salad