Dinner
8856 recipes found
Flaky Chicken Hand Pies
Everyone falls for the homey appeal of chicken potpie. This fold-over version made with buttery puff pastry takes the concept up a notch for an elegant lunch or supper. Store bought pastry makes it easy. You can do the cooking in stages, and even freeze the pies (either baked or unbaked) for a future meal. Serve with a green vegetable or leafy salad.
Risotto With Shrimp And Peas
Tuna With Sesame Crust And Balsamic Glaze
Lamb With Anchovy And Garlic
Invigorating Paprika Chicken
Skillet Chicken Potpie
Using store-bought puff pastry instead of homemade pie crust for a chicken potpie might seem like cheating, but rest assured it’s for the best, adding shatteringly flaky layers that even the best pie crust lacks. This recipe calls for bone-in, skin-on chicken breasts or thighs, so that the chicken fat rendered from searing can serve as the base of the gravy. But for a weeknight-friendly version, shredded rotisserie chicken can be used instead. Just use a tablespoon or two of butter to replace the fat. (A note about store-bought puff pastry: No two brands are the same size, but know that all you need is to cover the surface of the skillet. If it’s larger than expected, feel free to trim or crimp the edges like a pie, and if it seems too small or is a strange shape, simply roll the pastry on a lightly floured surface to increase its dimensions.)
Orecchiette With Broccoli, Chickpeas, Onions and Tomatoes
Pinot Noir Sauce
Beef Skewers With Garlic-Thyme Mojo
Cuban-style Suckling Pig (Lechon Asado)
Sour Cherry Tart
Gloria Zimmerman picks well-ripened sour cherries from the cherry tree in a friend's yard each summer, pits them and freezes them. Although this tart can be made with sweet cherries, it is better made with sour cherries. The pate brisee recipe is very rich and must be handled with care to make it conform to the tart mold. The unglazed tart should not be refrigerated; it should be served while still lukewarm - difficult to do in a restaurant - with strong coffee.
Duck in Red Wine-Currant Sauce With Cracklings And Bacon
Summer Fruit Crisp
Chicken With Nectarine-Tomato Salsa
Coconut Ginger Chicken
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Pork and Fennel Sausage Rolls
In this Australian lunchtime staple, fennel- and herb-spiked ground meat makes a heady filling for crisp and buttery puff pastry. The original recipe, created by Paul Allam from Bourke Street Bakery, calls for ground pork. But ground chicken, turkey or plant-based meat will also work. These are best served while still warm from the oven, but they’re nearly as delicious at room temperature. Store any leftovers in the refrigerator and reheat before serving.
Scallops And Nectarines
Country Captain Chicken
Savory Free-Form Sweet Potato Tart
Shrimp With Yogurt and Fresh Coriander Sauce
Apple and Cheese Pie
Stuffed Swiss Chard
Brown Basmati With Coconut, Almonds And Currants
One-Pot Creamy Pasta and Greens
In this recipe, frozen spinach, pasta and a whole lot of milk come together to create a satisfying pasta dish that will remind you of the best creamed spinach you’ve ever had. Stir the mixture often and vigorously to help the pasta release its starch and create a rich sauce. The lemon peel provides a bright citrus flavor, but you can leave it out. If you’d like a spicy version, add a dash of red-pepper flakes along with the shallot and garlic. You can also substitute different greens: Instead of frozen spinach, you can use 2 cups of chopped dark leafy greens, like chard or kale.