Dinner
8856 recipes found
Roasted Chicken With Lemon-Glazed Rhubarb
A tangy rhubarb-lemon glaze gives roasted chicken a touch of sweetness and a deeply golden, crunchy skin. The rhubarb, which is cooked in the oven along with the chicken (but in a separate pan), becomes syrupy and soft, scented with thyme, coriander and fresh ginger. Some of the rhubarb mixture is brushed over the bird to help bronze its skin, while the rest makes a chutney-like condiment to serve alongside. If you have thin-skinned, mildly sweet Meyer lemons, you can skip the blanching in Step 3 and add the slices straight from the rhubarb pan. Regular lemons, especially those with a lot of the bitter white pith, really benefit from a brief blanch. This dish is wonderful over polenta or rice, which can absorb both chicken and rhubarb juices. Add a simple green salad (spinach is especially nice here), and dinner is done.
Chicken With Tomato Sauce And Polenta Triangles
Polenta al Forno With Spinach, Ricotta and Fontina
Green Lentil Soup With Spinach
Whole Roasted Rabbit With Guanciale, Wilted Greens and Pan Drippings
Rabbits are so lean on their own that they benefit from some added fat — in this case, a few strips of guanciale, the compellingly flavorful cured pork jowl from Italy. Once the pan juices from the roasted rabbit have commingled with the fat from the guanciale and the bitter water released from the Treviso, you have a perfect, craveable balance on the plate, in every forkful.
Artichokes With Eggs
Ham and Artichoke Risotto
North African Bean and Squash Soup
This thick, hearty soup is adapted from a more complex Algerian dish that includes several types of beans and a spherical type of couscous called muhammas, for which I substitute vermicelli.
Lentils in Marinara
Vignarola
Spiced Lamb Sausage With Green Lentils
Veal Rolls With Artichokes (Ristorante Il Barrino)
Melissa Kelly's Rubbed Rack of Lamb
Ginger Carrot Soup
Anne Rosenzweig's Old-Fashioned Meat-And-Rice Loaf With Spiced Carrots
Duck Breast With Rhubarb-Strawberry Compote
Magret With Rhubarb and Blood Oranges
Magret is fattened duck breast. I like to serve it on a round plate, with the slices fanned out and the thick, chutney-like sauce piled in the center. The rhubarb plays off rosy meat and the orange contributes more acid.
Chicken Noelle (Chicken breasts with artichokes)
Pizza With Artichokes, Rosemary and Goat Cheese
Spicy Lentil and Sweet Potato Stew With Chipotles
The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they’re they are packed in. The combination, with the savory lentils, is a winner.
Persian-Spiced Lamb Shanks
Rare grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you’re in a hurry. However, with a little planning, you’ll find it’s the shank of the lamb that deserves the most praise. Careful, slow simmering will coax lamb shanks to a flavorful succulence unlike the other cuts. Lamb shanks are versatile, too, easily adaptable to recipes from many different cuisines. This heady Persian spice mixture yields a braise that is complex and nuanced, yet the flavors are balanced, with subtle hints of orange, lime and rosewater. Basmati rice is the perfect accompaniment. Prepare the lamb shanks up to 2 days before serving, if desired. Refrigerate them covered in broth and reheat for 30 minutes in a 350 degree oven or over gentle heat on the stovetop.
Czech Lentils (Cocka)
Rice-And-Chili-Marinated Grilled-Chicken Salad
Lamb Braised With White Beans and Turnips
Bordeaux is more distinctive for wines than food, though its vinously sauced dishes are famous, as is its lamb from Pauillac. Indeed, while tasting, it struck me that succulent lamb, with slightly gamy fat, would best unpin the tight embrace of the 2008 vintage from the Médoc. I braised chunks of lamb shoulder in wine, gave the dish an edge with lemon zest and white turnips, and added buttery white beans, a classic partner for lamb. If you like canned beans, rinse and drain them, and add in place of the cooked beans, with the turnips, during final simmering.