Dinner
8856 recipes found
Mashed Potatoes With Broccoflower
Parsleyed Potatoes
Corn, Tomato and Fish Chowder
Stir-Fried Tofu With Red Chard
Most of the time that you devote to a stir-fry goes into chopping and measuring out ingredients. Sometimes the list looks long to me, and I fear the dish is going to take forever to make. But while I may spend 30 minutes prepping everything, I’ll spend only five minutes at the stove. For things to go well, it’s important that the mise en place be organized. If liquids are to be added to a dish at the same time, combine them in one bowl or measuring cup. If the garlic and ginger are to be added together, have them minced and combined in a small container. Clean your work area before you start cooking, and have everything close to the stove. Once you begin to stir-fry, you won’t be able to do anything except grab the next ingredient. Read the recipe carefully from beginning to end, have the table set, your rice or noodles cooked and plates ready. I love the pink color that tofu takes on when cooked with red chard. Beet greens would also do the trick. In this recipe, blanching the greens is part of the prep.
Pasta With Walnut Sauce and Broccoli Raab
This creamy pasta is inspired by a Ligurian sauce that is traditionally served with ravioli filled with greens.
Parsley Potatoes With Cucumbers
Broccoli Rabe With Pasta
Easy Paella
You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust on the bottom. The name “paella” refers not to a combination of rice, seafood, sausage and other meats, but rather to the paellera, a large pan that looks like a flat wok. But you don't need one to make a good paella. A cast-iron skillet will do just fine. Shrimp is called for here, but you can use chicken, sausage, vegetables, scallops, pork or firm tofu in its place.
Butter-Stewed Radishes
Though we think of them as part of a crisp raw crudité platter, radishes are delicious cooked. Cooked radishes taste like young turnips, which makes sense, since they are related botanically. Simple to cook, they should be quickly simmered in a small amount of water with a knob of good butter and a little salt. Red radishes turn a dainty pink.
Fricassee of Squid and Potatoes
Mixed Sausage Paella
For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party. But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto. Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.
Smoked Beef Tongue With Tomato-Horseradish Sauce
Centerpiece Salmon With Thai Basil and Browned Butter
This side of salmon is a festive centerpiece dish for when you don't want to serve meat. You can add plain or fried rice, steamed greens and roasted carrots or pumpkin to the sunchoke and potato salad, which is served alongside, to create a generous holiday spread. You can substitute extra potatoes for the sunchokes (also known as Jerusalem artichokes), if you'd like. You may need to ask someone for help when you're transferring the salmon to a long platter, as it’s large and delicate.
Spinach, Oyster And Chorizo Stew
Culotte Steaks With Onion Glaze And Horseradish Bread Crumbs
Spaghetti With Broccoli Rabe, Toasted Garlic and Bread Crumbs
Broccoli rabe can take whatever you throw at it and still shine. Its mild but distinctive bitterness dominates almost anything you cook it with — but what’s wrong with that? So a pasta sauce that features it teamed with garlic and chili flakes is a natural. Add bread crumbs for crunch and the dish is a real winner. You can use the same pot for cooking the broccoli and the pasta; you can use the same skillet for toasting the bread crumbs and finishing the dish. The whole thing will be done within 20 or 30 minutes, and it will showcase broccoli rabe beautifully, as it deserves.
Roasted Squid With Chorizo and Pimentón
Everyone knows about fried calamari, but pan-roasted is a different beast entirely. This easy technique begins on the stovetop and finishes in a hot oven. In less than 10 minutes, you have savory roasted whole-body squid, made spicy with Spanish chorizo and a dash of pimentón, crisp on the outside and juicy and tender in the middle. Eat with a knife and fork or slice into rings for a warm salad.
Steamed Jasmine Rice With Grilled Eggplant Salad
This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid’s wonderful book "Seductions of Rice" (Artisan, New York). Jasmine rice is an aromatic, soft, long-grain rice widely used in Thailand. The Thai dishes that employ fragrant rice are also well seasoned, so this rice is traditionally cooked without salt. I like to use my panini grill for grilling eggplant.
The Square's Roast Halibut With Crab and Iceberg Lettuce
Key Lima Pie Quiche
Potatoes and Broccoli Rabe Baked With Seasoned Oil
Black Bean Chorizo Casserole with Pickled Onions
You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time). But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans. If you’d prefer a vegetarian version, leave out the chorizo. But do seek out the pasilla chiles (also called negra chiles), which add their inimitable smoky, fruity spice. This casserole reheats perfectly and will keep for at least five days in the fridge.
Germaine's Scallop Salad