Dinner
8856 recipes found
Seared Salmon Fillets With Roasted Fennel And Balsamic Lentils
Wine-Braised Oxtail
Don’t be scared off by oxtail just because you may never have cooked it before. It’s as meaty and rich as short ribs, and just as straightforward to prepare. In this hearty braise, the meat is simmered in wine with carrots and celeriac. Feel free to substitute other vegetables for those roots. For example: mushrooms, celery stalks, turnips, rutabaga, winter squash chunks, and sweet potatoes would all be happy additions to the pot. Or leave the vegetables out and serve the whole thing over mashed potatoes, egg noodles or polenta. Like all braises, it can be made at least four days ahead, and gets better as it sits.
Gingered Lentil And Celery Salad
Lentil Salad With Walnut Oil
This dish is inspired by a recipe from “The Paris Cookbook,” by Patricia Wells. I’d never thought about using walnut oil, which is high in omega-3 fats, with lentils. It’s a great combination. Be sure to keep walnut oil in the refrigerator once it’s opened.
Caramelized Onion and Lentil Pilaf
Back in 2003, Nigella Lawson brought to The Times a recipe for chicken and apricot masala, and with it, she paired this dish, a caramelized onion and lentil pilaf. “The sweet smokiness of scorched onion and the depth of spicing you get from cumin, coriander and cloves more than balances out the rich texture of the rice studded with lentils and mustard seeds,” she wrote. “This dish is robust and earthy ballast. I might even have it by itself for supper, with no more than a salad of diced cucumber, dressed with yogurt and dried mint, on the side.” Perhaps you should do the same.
Green Lentils With Roasted Beets and Preserved Lemon
Cucumber-and-Potato Soup
Dumpling Stew
Lentil soup (Potage Esau)
Lentil Salad
Vegetable-Beef Soup
Ravioli Alla Burrata With Pistachio Pesto
Rice Noodles With Stir-Fried Chicken, Turnips and Carrots
Turnips are a perfect winter vegetable for a hearty stir-fry.
Rice With Rabbit
Memorable dishes sometimes come out of nowhere. One recent evening in Tarragona, just south of Barcelona, I wandered past a number of cafes and tapas bars. Txantxangorri, a Basque place serving rice dishes — not paellas — was the only one that had seats. The rice with rabbit, served in a terra cotta casserole, was simple, satisfying and, unlike the Michelin-starred dishes I had elsewhere in Spain, something I could try at home. With reds from Roussillon, a region that is practically in Catalonia anyway, I had my chance.If you do not have an earthenware casserole, you can make the whole thing, from stovetop to oven, in enameled cast iron.
Shrimp-and- Radicchio Risotto
Braised Pork With Turnips
Stuffed Chicken Breast In Phyllo Crust on Green-Lentil Compote
Cooked Meat and Tomato Sauce Italian Style
Beef With Mushrooms and Capers
Razor Clams with Kielbasa
It’s not that David Chang, the chef and owner of the Momofuku Noodle Bar in the East Village, doesn't like vegetables. In fact he loves them. He just thinks a little meat makes them better. Even his fish gets the meat treatment. When you look at Mr. Chang's razor clams with kielbasa, you see a dish that, with a couple of exceptions, like the addition of soy and ginger, could have originated in Portugal. Of course that country's cuisine has as much respect for the tradition of including meat in nearly everything as Mr. Chang's own.
Braised Chicken With Ginger and Chestnuts
Gish Jen, the author of “Mona in the Promised Land,” shared this recipe with The Times in the late 1990s. Growing up in Scarsdale, N.Y., she was “suspicious” of her mother’s cooking. “I mean, I never ate the kind of Chinese food they serve in restaurants.” But she came to love her mother’s family-style Shanghai cooking. This dish, Peace and Safety In All Seasons, is part of her family's traditional Chinese New Year feast along with Step-by-Step Higher (rice and cabbage), Yearly Surplus (fried sea bass) and High Achievement (pork and hard-boiled eggs). To derive the maximum benefit from the feast, the author said, you have to eat absolutely everything — the sweet and the sour.
Spiced Lamb Shanks With Orange and Honey
There are many ways to cook lamb shanks throughout the year, but these taste like the beginning of spring. The orange fragrance and the honey’s perfume are complemented by the similarly sweet carrots and turnips. A shower of freshly snipped herbs adorns the dish just before serving. The recipe is easy to prepare in two parts: The shanks are simmered to tenderness first, which produces the broth. This can be done several hours ahead or up to 2 days in advance. Then, the bones are removed, and the meat can be finished in the sauce.
Broiled Duck With Orange-Glazed Turnips
