Dinner
8856 recipes found
Spaghetti Squash Topped With Smoked Oyster and Watercress Ragout
Ham Biscuits
Grilled Swordfish With Smoky Tomato-Anchovy Salsa
This is a simple summer fish dish with robust flavors. Swordfish would be the first choice, for its meatiness and ease of grilling, but any firm-fleshed white fish, such as halibut, monkfish, corvina or snapper, is a suitable option. Tuna would also work, but for that matter, so would chicken breast, for those at your gathering who don’t eat fish. Topped with an easily made salsa of cherry tomatoes, anchovy, hot pepper and smoky pimentón, the whole affair is rather salad-like, best accompanied by arugula or lettuce leaves. Serve with roasted potatoes or garlic toast for a casual picnic-style summer supper.
Spaghetti Squash with Meat Sauce
Yogurt and Bean Dressing With Thai Flavors
This version of Lisa Feldman’s yogurt and bean dressing is based on her slightly sweet Thai ginger dressing. Sriracha sauce, I’ve noticed, has become the go-to condiment for many chefs. It contributes just enough spice and pungency to the mix (you can add more if you want more heat). I like to serve this with grains, and as a dip or a dressing for crispy salads.
Baked Rice With Chicken and Mushrooms
This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley. I switched gears, heading in a French direction. It’s a great dish for feeding a crowd and also reheats beautifully, so it’s worth making the entire batch. Serve with a crisp green salad, juicy wilted spinach or mustard greens, or all-season frozen peas.
Spaghetti Squash With Eggplant and Sesame Seeds
Pickled Green Beans
In the South these are sometimes called “dilly beans” because of the dill that goes into the jars with the beans. My only reservation about making pickles out of green beans is that it is impossible for the beans to retain their wonderful green color. But I forget about this regret when I taste them, redolent as they are with coriander seeds and dill. You can serve them as an aperitif, garnish or side, or cut them up and add them to salads.
Spaghetti Squash Chili
Pears Poached in Red Wine and Cassis
A classic French dessert with liqueur that adds a deep berry essence. Wine-poached pears make fora classic French dessert. I like to add a little crème de cassis liqueur to the wine, along with honey, vanilla and cinnamon. The cassis, made from black currants,adds a deep berry essence to the syrupy wine. You can serve these pears warm or chilled. The poached pears will keep well for a couple of days in the refrigerator. The pears will continue to soften.
Stir-fried Broccoli Stalks and Flowers, Red Peppers, Peanuts and Tofu
Probably most of you have used broccoli time and again in stir-fries. In this version I cut the stalks into 2-inch julienne, which is almost like adding a separate vegetable to the mix of broccoli flowers and red pepper (also cut in julienne). There’s a lot of texture at play here – crisp-tender vegetables, crunchy peanuts and soft tofu. You can add a little spice if you want, but I’ve made the chili flakes optional.
Flattened Chicken Thighs With Roasted Lemon Slices
An easy, superfragrant weeknight version of classic chicken under a brick, this recipe uses chicken thighs instead of a butterflied whole bird. Lavish quantities of lemon, garlic and fresh herbs season the flesh, and the skin gets shatteringly crisp and salty. This recipe makes great use of a cast-iron skillet (or two) and is a great dish to cook when seasoning a new pan because of the large amount of fat that melts into the pan. (You pour it off before serving.) If you have a pan that is large enough to fit all the thighs, you can cook them in one batch.
Maureen Abood’s Eggplant With Lamb, Tomato and Pine Nuts
With its layers of golden eggplant, cinnamon-scented lamb, and sweet tomato sauce topped with melted cheese, this traditional Lebanese dish is made for celebratory meals and gatherings. Even better, it’s just as good served warm or room temperature as it is hot from the oven. It also reheats well, meaning that you can bake it the day before, and reheat it before serving if you like. Pull it out of the refrigerator, let it come to room temperature for an hour, then reheat it covered for about 40 minutes at 350 degrees.
Lamb With Herb Paste and Spinach
This spring lamb offering is coated with an oil-based paste. The oil serves to give the lamb’s crust a beautiful glossy appearance and helps infuse it with an herbal scent. You first make a pesto-like purée with a little oil, a lot of dill and parsley, a couple of cloves of garlic and a few anchovies. (The anchovies are optional but I believe invaluable.) Rub this herb paste all over the lamb and roast. When the lamb is done, and its flavorful fat has combined with the herbed oil that has run into the bottom of the pan, you use some of this fat to brown some bread crumbs, which become insanely delicious, and then to sauté a pile of fresh spinach. Voilà: a main dish, a side dish and a crunchy garnish, all in one. It’s a meal fit for a celebration, whether religious or secular. Don't know how to carve a lamb? Mark Bittman shows you how in this video.
Roasted Japanese Eggplant With Crushed Tomato, Pecorino and Thyme
This roasted eggplant was adapted from a recipe from the Phoenix chef Chris Bianco, who regularly showcases Arizona eggplant as an antipasto at his restaurants Pizzeria Bianco and Tratto. But it works just as well with thick sliced conventional eggplant, and tomato sauce or sweet peppers substituted for the heirloom tomato. The succulent roasted eggplant comes together with the comforting flavors of the thyme, garlic and tomato. Serve as a side, or pair with polenta or fresh bread to round out a main course.
Tomatoes With Basil and Anchovies
A great tomato salad starts with great tomatoes. Buy ripe tomatoes in season from the market or farm stand, or, even better, pick them straight from the garden. The anchovies (they are rinsed briefly to tame them) are an important feature, the perfect counterpoint to the tomatoes’ sweetness. Add a large handful of aromatic basil leaves just before serving.
Spaghetti Squash With Garlic, Parsley and Breadcrumbs
Spaghetti squash gets its name from the fact that once it is cooked, the flesh breaks down into long spaghettilike strands. I find spaghetti squash a bit dull on its own, as it does not have the sweetness and depth of many other winter squash. But it is hard to resist substituting spaghetti squash for pasta every once in a while, and the squash will pick up other robust flavors in the dish. Most spaghetti squash are pretty large; you will need only half of a 3 to 3 1/2-pound squash for this recipe. You can toss the leftovers with tomato sauce the next day.
Spaghetti Squash Gratin With Basil
Recently on the Recipes for Health page on Facebook, I asked readers what they were finding in their weekly delivered produce boxes. Requests for spaghetti squash recipes came pouring in. I was working on basil dishes already, so I decided to combine the two ingredients in this gratin.
Roast Chicken With Tarragon
Crab Cake Banh Mi Sandwich
Classic banh mi, one of the most delectable sandwiches known to humankind, is built in a crisp baguette spread with mayonnaise, and contains pâté, ham and roasted pork, along with strips of pickled vegetables, cilantro and hot chiles. But there are countless variations on this Vietnamese staple. Some are filled with chicken, others with beef, and a Louisiana po’ boy-style banh mi contains fried oysters. Miniature crab cakes are another option — what’s not to like?
Spring Rolls With Shredded Broccoli Stems, Vermicelli and Red Pepper
Lately I’ve been finding bags of shredded broccoli stems or broccoli stem slaw in supermarkets. I used just such a bag for this. You can grate the stems that come with your bunch broccoli for these, or you can save a bit of time and effort by buying the bagged product. Whichever way you go, these light, pungent spring rolls are easily assembled. The only problem you may have is if they sit for too long. If the broccoli stems have not been purged before you make the spring rolls they will continue to drain and the water can eventually dissolve the wrappers (I learned this when I made them, kept them overnight and took them the next day on a flight).
Dried Fruit Compote With Fresh Apple and Pear
An alcohol-free compote with a variety of dried fruit and a bright flavor. This compote, which I like to add to my morning yogurt, does not involve wine, though you could add some red or white wine for flavor if you wanted to. The sweetness will vary with the type of fruit used. If you use dried sour cherries, don’t use too many, because they will give the compote too stronga sour cherry flavor. Sweet fruit, like dried apples, pears and raisins, will result in a compote with a brighter taste. Apricots are great too, contributing another rich taste layer. I add fresh apple and pear for their texture, which remains somewhat crunchy even after they simmer.
Four-Cheese Macaroni and Cheese
Mascarpone, Brie, cream cheese and Parmesan yield the most velvety macaroni and cheese imaginable. This is perfect for a wintry dinner, with a green salad on the side, or as a partner to a golden roast chicken.
