Dinner
8856 recipes found
Grilled Swordfish With Fig Relish
Swordfish Roll-Ups As Prepared In Messina
Soba Noodles With Tofu, Shiitake Mushrooms and Broccoli
I like to use soba for this dish. The buckwheat noodles have a nutty flavor and contribute a measure of all-important whole grain to the dish.
Baked Fish With Sesame and Ginger
Here's a virtuous though incredibly flavorful way to prepare any firm white-fleshed fish like cod, halibut or rock fish. Marinate the fish in a bit of fresh ginger and sesame oil then bake in the oven for about 10 minutes. Finish it off with a sprinkling of black sesame seeds, chopped scallions and a few slices of pickled ginger. Serve over a bed of steamed spinach and tender white rice.
Steamed Halibut With Rosemary Served With Parsnip Purée
In this case do not add ginger to the parsnip purée since the halibut steamed with rosemary will have its own flavoring.
Spicy Pork Stew With Hominy and Collard Greens
I’ve long adored hominy, the earthy dried corn kernels you find in pozole, the chile-laced Mexican stew. When I saw dried heirloom hominy for sale online, I bought some. I knew that having it in the cupboard when a hominy craving struck was the best insurance against cheating and buying the canned version. Like dried beans, dried hominy needs a good long soak and a lengthy cooking. But there’s nothing difficult about the process. Many pozole recipes call for the finished stew to be garnished with shredded cabbage. But after bingeing on cabbage recently, I decided to take a different route, and stirred slivered collard greens into the pot at the end of cooking. They turned silky and soft and offered a nice contrast to the chewy hominy, the brawny pork and the spicy thick broth.
Grilled Fish Fillets or Steaks
Fish steaks are relatively foolproof — they’re practically designed for grilling. It always helps to make sure the grill is clean and well oiled just before you put the fish on. Just hold some paper towels in tongs and dip them in a small bowl of oil, then rub on the grates.
Baked Hominy Casserole With Chilies and Chicken
Lamb in Spicy Pineapple Marinade
Caril De Galinha (Chicken Curry)
Chicken Breasts With Peppers, Tomatoes and Saffron
Portugal launched great explorations in the 15th and 16th centuries, often in search of spices, and to a large extent, their discoveries defined their national cuisines. They discovered Madeira, the Azores and the Cape Verde Islands. Vasco da Gama, seeking a sea route to India, brought back one of most important spices of all, black pepper. Exploration of the New World turned up sweet and hot peppers, corn, all varieties of beans, tomatoes, vanilla, avocados, chocolate, squashes and guavas (from which chewing gum is made). These discoveries truly revolutionized the kitchens of Europe. This dish has a sauce based on tomatoes and is typical of casseroles found in Portugal. First the peppers, onions and garlic are sautéed in olive oil. Tomatoes and saffron, another spice associated with the Iberian peninsula, are added to this mixture. The chicken is browned first, then slowly cooked. The pan is deglazed with chicken stock and white wine before the other ingredients are combined.
Joann Coats's Codfish Balls
Nova Scotia Fish Cakes
Flaky white fish and potatoes come together with a crisp bread-crumb coating in this recipe, adapted from Judith Sanders and brought to The Times by Joan Nathan after a 2012 trip to Nova Scotia. You’ll want to serve these warm, with tartar sauce, chutney, chowchow — or a tart splash of lemon.
Grilled seabass
Fish Pot Au Feu
Fragrant Citrus Couscous With Pork
Seafood Pasta With Tomato and Crushed Olives
Think of this as a weeknight fish stew with pasta rather than a seafood pasta. It's highly customizable: You can use whatever seafood you like, including but not limited to shellfish, like mussels, clams or shrimp, and firm-fleshed white fish, such as cod, halibut or flounder. The trick is to make sure the garlicky tomatoes are brothy enough to gently poach the seafood (which then further flavors the sauce), yet thick enough to coat each tube of pasta. Finished with briny olives and a smattering of fresh parsley, it's best eaten with a spoon and lots of thick-cut toast for sopping up all the goods.
Ragout of Clam, Hominy, Squash and Lima Bean
Sopa Da Panela (Soup Of The Kettle)
Skirt Steak With Chipotle Spice Rub
Halibut, Chard and Potato Casserole
This is based on a comforting Majorcan dish that is traditionally made with hake, a fish that isn’t as easy to find here as halibut or Arctic char, both of which I’ve used for the dish. Pacific halibut is the type that gets the Environmental Defense Fund’s highest rating. Make sure to cover this tightly so the fish doesn’t dry out. An hour seems like a long time to cook fish, but the fish is well insulated and won’t dry out.
Camaroes Recheados (Stuffed Prawns)
Arroz de Verduras (Vegetable Rice)