Dinner
8856 recipes found
Ron Scher's Ocean Ridge barbecue
Brined Chicken With White Sauce
The cooking method here is direct heat. Suggested wood: hickory, pecan, oak.
Mrs. Sebastiani’s Malfatti
Tamales Verdes
These chicken tamales, drenched in tomatillo salsa, are a staple of the Christmas tamale season of Argelia Vergara, a Staten Island resident who makes them to celebrate the Feast of Our Lady of Guadalupe. The recipe is labor-intensive, so enlist helpers in the kitchen to wrap the tamales in corn husks. The result is well worth the effort.
Saltimbocca
Ed Giobbi's Whole-Lamb Barbecue
Pesto Pizza
Heavenly Hots
This recipe appeared in The Times in an article by Joanna Pruess. The recipe came from Bridge Creek Restaurant in Berkeley, Calif. A few tips: Don’t cook the pancakes all the way through. You want the center to be a pocket of cream. The pancakes are so fragile that it may take a few tries to flip them. I used the thinnest, most flexible spatula I own, wedged it halfway under the pancake, letting the other half hang, then turned my wrist and gently laid it down on the other side. I recommend this over more aggressive flipping, which will tear the pancakes.
Soft Black Bean Tacos With Salsa and Cabbage
Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over
Tacos de Carnitas
I don't know of a better way to turn 3 pounds of pork shoulder into dinner. Or a dinner party. Carnitas can be simply rolled into a corn tortilla, or used as the basis for something more ambitious, like tamales or empanadas. The trick here is patience, especially when the liquid is almost boiled out and the meat begins to fry a bit in its own fat.
Mini Peppers Stuffed With Tuna and Olive Rillettes
A Provençal-inspired tuna and olive spread with bold flavors. These Provençal-inspired tuna rillettes are a modified version of a tuna tapenade that I posted a few years ago on Recipes for Health. I am using the rillettes as a filling for mini-peppers here, but they are also welcome in a sandwich, on crackers or croutons, or as a filling for other vegetables (cherry tomatoes come to mind). I used a mini-chop to finely chop the olives, garlic and capers, but as in all of this week’s fish rillettes recipes, I urge you to use a fork for the tuna. You don’t want this to be a purée.
Barbecued Baby Chicken With Corn Pudding
Brown Sugar Pork Ribs
Turkey Enchiladas With Mole Sauce
Avocado Tacos
Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that’s poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles. For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock. They serve as both “a comfort,” he said, and “a cultural expression.” In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees. Spare additions elevate that avocado: a pinch of salt, a spray of lime juice, a sprinkle of chopped onions and cilantro. But the chef takes elevation one step further with a salsa made of pasilla chiles and tomatillos.
‘Totally Local’ Gratin
All the ingredients listed in this recipe are local to New England. If you don't live there, do your best to substitute them with your own local ingredients. Or grow and make them yourself. (Just kidding.)
Spring Antipasto Platter
The antipasto table in old-fashioned Italian restaurants is a sort of precursor to the modern-day salad bar, though usually far better. The idea is to let customers serve themselves (or be served by the maître d’) a few spoonsful of room temperature vegetable preparations—grilled eggplant, roasted peppers, marinated mushrooms—along with a little cheese and salumi. It’s an easy concept to adopt at home for a dinner party. Serve it buffet style, on a platter, or on individual plates as a first course. Change the vegetables seasonally; for spring use asparagus, fennel, snap peas and young onions. Choose the very freshest mozzarella, burrata or ricotta, and thinly sliced prosciutto, salame, mortadella or lardo.
Chicken Soup With Garlic, Potatoes And Greens
Chicken Breast Saltimbocca
Vegetable Tostadas With Dark Chili-Garlic Sauce
You can find dried ancho chilies, sometimes called pasilla chilies, in supermarkets where Mexican foods are sold. They have a rich, sweet flavor. The chipotle adds heat to the mix. You can use other vegetables in season. This is the winter version.
Potato Tacos
Crabmeat Tostadas
All you need is a little lime juice, cilantro and chili pepper for this crabmeat tostada topping. Corn makes a nice addition too, but at this time of year it will have to come from the freezer.
Four-Cheese Pizza With Basil
