Dinner
8856 recipes found
Corn Pudding Stuffed with Greens
These individual corn puddings freeze well, so they can be made ahead of time. With their strip of green in the middle, they look lovely on the table. They don’t require many greens, so if you make a big batch of mustard greens or collards, you can freeze what remains for another meal.
Steamed Sole with Smoked Trout Consommé
Broiled Fiery Bluefish
Zuppa di Pesce
Cilantro Soup With Monkfish
Brook Trout Meuniere With Ginger Stuffing
Steamed Mussels in Thai Broth
Trout Papillote Style With Lemon And Olives
Catfish Meuniere
Herb-Stuffed Trout
Stir-Fried Pork and Greens With Noodles
This Asian noodle dish is a simple combination of greens seasoned with ginger, garlic and pork. For a vegetarian version, you could substitute tofu for the pork.
Yellow Tomato Gazpacho with Goat Cheese Croutons
Swordfish With Scallions and Cracked Peppercorns
This is the sort of dish to cook in the early days of spring when, as Florence Fabricant put it, "freshness, greenery and a touch of peppery spice are the most tempting." Ms. Fabricant brought the recipe to The Times in a 1991 review of "Cooking for All Seasons," by Jimmy Schmidt, then chef and owner of the Rattlesnake Club and Tre Vite Restaurants in Detroit.
Grilled Swordfish With Pesto-Lemon-Caper Sauce
Soba Noodles in Broth With Spinach and Shiitakes
This dish is inspired by a recipe by Sonoko Kondo in her wonderful book “The Poetical Pursuit of Food” (Clarkson Potter, 1986). Soba noodles represent longevity in Japan because they are long and lean. When you eat them, slurp them without breaking the noodles.
Mustard Greens With Pork, Stir-Fried
Pork Chops Ni,coise
Swordfish, Black Beans And Red Pepper Pasta
Bibimbap With Clams, Kale, Daikon and Carrots
The broth from the clams is used to season the rice in this version of bibimbap. Prepare all of the vegetables first
Stir-Fried Brown Rice With Kale or Frizzy Mustard Greens and Tofu
I used a beautiful green I’d never seen before called frizzy mustard greens for this quick and easy stir-fry. They look like a cross between frisée and curly kale and have a sharp, mustardy kick. Curly kale makes a fine substitute. Also, you can substitute white rice for the brown.
Brook Trout With Panko Stuffing
Swordfish With Tomatoes
Sauteed Trout With Lime