Dinner
8856 recipes found
Skillet Roast Chicken With Caramelized Shallots
Chicken, shallots, a splash of oil and vinegar — that’s all you need to make this deeply flavorful one-pot dish. The shallots caramelize and sweeten under the crisping chicken, while vinegar adds tang to keep things interesting. You could toss in mustard, herbs, fresh chile or toasted spices with the vinegar for a twist. Don’t forget some crusty bread or rice; you’ll want either as a landing pad for the sweet, schmaltzy shallots and pan juices.
Grilled Corn, Lima Bean And Lobster Ragout
Red Wine Spaghetti With Pancetta
An easy pasta, and a good one for every cook’s repertoire, this dish — known as “drunken” pasta, spaghetti ubriachi (or all’ubriaco) or pasta alla chiantigiana — requires few ingredients: red wine, onions, olive oil and grated pecorino. It can be made without meat, but usually it contains a small amount of pancetta, guanciale or Italian sausage. Well-seasoned and hearty, red wine spaghetti makes a fine impromptu meal.
Steamed Crabs
Mashed Potatoes With Herbs
Tuscan Rabbit Ragù
Red Beans And Rice, Louisiana-Style
Biscuits and Momofuku Red-Eye Mayo
This recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C. These biscuits are topped with a dollop of a mayonnaise that David Chang serves at Momofuku Ssam Bar in New York.
Sunday Beans
This recipe is authentic to the Caribbean larder: beans, garlic, cumin, citrus and meat, bubbling together on the stove. Of course, rice and beans are served across Latin America, in different variations, with different beans, for different reasons. Adding a further delight to the plate would not be in error: some fried pork chops, say, or a dish of fast and flavorful roast chicken, dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic.
Pasta With Artichokes and Pancetta
Sautéed artichokes with leeks and pancetta make a hearty, earthy sauce for pasta, brightened by a squeeze of lemon and some herbal dry vermouth. Take care to remove all the tough outer petals of the artichokes; you only want the thinnest, most tender petals to end up in the pan. Bacon avoiders can skip the pancetta. Just use extra olive oil and Parmesan at the end to make up for the missing richness.
Winter Vegetable Stew
Anna Teresa Callen's Lenticchie in Umido
Venison Chili
Refrigerator Corn Relish
This colorful, mildly spicy relish is sweet, but not as sweet by a long shot as many corn relish recipes I’ve seen and tasted. It goes well with everything from burgers to tofu sandwiches. You can add more chiles to the recipe if you want a spicier relish.
Yogurt and Bean Dressing With Cilantro and Lime
One of my favorite variations on Lisa Feldman’s bean and yogurt dressing base is her cilantro-lime dressing. Blend cilantro into just about any dressing, purée, sauce or soup, and I’ll be there with a spoon. I use a little more cilantro and lime juice than Lisa calls for, to achieve a pale speckled-green mixture that is slightly zingy; add a small green chile if you want a bit more spice.
Fiery Chili With Red Beans
Pappardelle With Pancetta and Peas
The very notion of buttery noodles and fresh sweet peas is enough to make anyone swoon. As a meal, it is the essence of simplicity. But no one will complain if there is also a whisper of new green garlic, a dab of herby pesto and a dollop of ricotta. Oh, and a touch of lemon zest. Add tender mustard greens and a few bites of pancetta or bacon to round it all out.
Spicy Spaghetti With Caramelized Onions and Herbs
Except perhaps for the fresh herbs, you probably have all the necessary ingredients to make this incredibly flavorful, easy pasta. The caramelized onions add sweetness to the salty olives and Parmesan, while red chile and garlic make the dish's flavors pungent and deep. A squeeze of fresh lemon right at the end brightens everything, adding a mild tang. Feel free to play around with the basic formula, swapping capers or even a small tin of sardines or tuna for olives, vinegar for the lemon, arugula or spinach for the parsley, and other cheeses (feta or pecorino) for the Parmesan.
Tostadas With Smashed Black Beans or Vaqueros
Refried heirloom vaquero beans add a special touch to these tostadas, but black beans work, too. I have always had a weakness for black bean tostadas. These are not unlike Oaxacan tlayudas, though this recipe doesn’t call for that dish’s signature extra-large corn tortillas. I used luxurious black and white vaqueros from Rancho Gordo for these, but black beans will also work well. Cook them yourself (don’t use canned), because you’ll need the delicious broth. I don’t refry them for as long as I normally would because I like them moist, and vaqueros are starchier than black beans.
Sautéed Lamb Chops With Ramps, Anchovy, Capers and Olives
Wild spring ramps are an earthy aromatic twist to this otherwise traditional approach to lamb chops. But you can just as easily use minced garlic or young green garlic shoots from the farmers' market. Any of these pungent alliums harmonize with the other bold ingredients. The anchovy mellows, melting into the chunky sauce, and the flavorful, meaty olives, briny capers and crushed red pepper keep everything lively, along with a squeeze of lemon.
Lamb Chili
Quail Stuffed With Pomegranate
Summer Squash Refrigerator Pickles
With its spongy texture, summer squash will soak up the spicy flavors in this mix. Experiment with other spices if you wish. I like to use a mix of yellow squash and zucchini. Add the pickled squash to salads, use it as a relish or as a condiment with grains, meat or fish.
Sicilian Stuffed Pizza With Ricotta and Arugula
At a pizzeria in the small Sicilian town of Vallelunga-Pratameno, about a couple of hours' drive from Palermo, you could get nearly any kind of pizza, but the house specialty didn’t look like a pizza at all. To make it, the dough was stretched as usual, then slid naked, with no toppings, onto to the oven’s stone floor. In no time at all, the dough began to puff up until nearly spherical, like a giant pita bread. It was taken from the oven, split open and filled with fresh local sheep’s milk ricotta and a large handful of arugula. To serve, it was cut into wedges, like a heavenly sandwich. My version includes a few anchovies and strips of roasted pepper, but even without them, it is delicious.