Dinner
8856 recipes found
Berry Clafoutis With Crème Fraîche
This is an easy, impressive dessert that will take about 20 minutes to assemble and will make your kitchen smell heavenly. The recipe, adapted from “Inspired by Ingredients” by Bill Telepan and Andrew Friedman, asks you to whisk all your ingredients together in one bowl and then layer the batter with your clean berries in a buttered pan. Bake it for about 25 minutes, and you have a sweet finish to dinner.
Fish in Bangladeshi Shorshe Bata (Mustard Paste)
Lamb-Shoulder Mafe With Fonio
The Senegalese-born chef Pierre Thiam makes this lamb mafe with meat from the shoulder, on or off the bone, which goes tender after a stretch of unattended, gentle simmering. Adapting the dish in New York, Thiam thickened it with jarred peanut butter, which lends the sauce its characteristic creaminess, and Vietnamese fish sauce, for salty depth. Though he leaves the Scotch bonnet whole, if you want a more intense taste of it, crush it apart with a wooden spoon, and you'll tap right into its bright, floral heat. You could serve the stew with rice, or a number of other grains, but Thiam serves his on a heap of warm fonio, a tiny, tender, ancient grain that can be found partly cooked and dehydrated in many West African grocery stores, as well as specialty food stores and health food markets.
Creamy Spinach, Pine Nuts And Raisins With Pasta
Osso Buco Portobello
Spinach and Goat Cheese Quesadillas
Many types of greens would be delicious in these quesadillas. Spinach is the quickest to wilt and the easiest to find.
Roasted Broccolini and Lemon With Parmesan
Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it’s worth mentioning how wonderful this recipe is. Maybe it’s the caramelized, jammy slices of lemon or maybe it’s the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Polenta With Italian Peppers and Mushrooms
Chicken Peking
Red-Cooked Tofu, Family Style
Peppered Tuna With Portobello Mushrooms
Stuffed Portabella Mushrooms With Swiss Chard
Portabella (a.k.a. portobello) mushrooms are just grown-up cremini mushrooms. Huge portabellas are great for grilling, and the smaller ones are perfect for stuffing. You’ll be amazed by how much filling you can pack into a medium-size portabella. Serve these as a starter or a side dish.
Chinese-Style Barbecued Duck
Shellfish Stew Over Rice Noodles
Stir-Fry Duck With Mushrooms and Broccolini
The last time I was in Chinon, I had lunch at a charming restaurant, Au Plaisir Gourmand. The name is fitting: Chinon was the birthplace of Rabelais, who valued indulgence at the table. We began with andouilles (tripe sausages) and continued with lièvre à la royale (hare stuffed with foie gras), as we poured more than one bottle of Chinon. I have never made either dish. But with these wines I still want something bold, earthy and luscious. Did someone say Asian? Starting with duck breast, sliced thick enough to be succulent in a stir-fry, I added mushrooms, broccolini and musky oyster sauce. Unless you worship at the table of Rabelais, the recipe is more than ample for two.
Mushroom Soup With Wine
Five-Spice Jasmine Rice With Portobello Mushrooms
Sonia’s Phyllo and Feta Torte With Dill and Nutmeg
Here is a recipe for a torte, appropriate for a springtime lunch, that looks daunting, but really is not. The only challenge is finding the right Greek feta, by which we mean something not too salty but not too mild. Think of the layering of the phyllo sheets as a meditative exercise, clearing the clutter of the week and preparing you for something delicious. Gild it with Greek honey for a welcome touch of sweetness.
Stir-Fried Vegetables
Sesame Chicken Kebabs With Orange Hoisin Sauce
Corn Fritters
Corn is the One True Vegetable of American summer. Vine-ripened tomatoes are thrilling, but not ours alone. And zucchini, while pleasant, does not make anyone’s toes curl. But the crunch and suck of ripe local corn on the cob is, so far, confined to the Here and Now. Once you’ve tired of piled-high platters of cobs, turn to corn fritters, which are always greeted with surprise — joy, even. And they are forgiving, because they can be made with fresh, or leftover cooked, kernels. Frying on a hot day isn’t anyone’s idea of fun, so my recipe has evolved into a hybrid of fritter and pancake, cooked in shallow oil. It goes with everything on the August table and, with maple syrup, peaches and bacon, is an ideal breakfast for dinner.
Fish Poached In Cider
Pea Soup With Crisp Prosciutto
