Dinner
8856 recipes found
Scallop Napoleon With Crisp Potatoes
Grilled Goat Cheese, Roasted Pepper, and Greens Sandwich
The title of this recipe was getting very long, so I left the last option – roasted artichoke hearts – out of it. I included them in my sandwich because I had some shriveling artichokes in my produce bin (along with the shriveling red pepper I used) and it didn’t take very long to trim and roast them. But it’s not a must; the peppers and goat cheese with the greens are what really stand out. I stir everything together and spread it on the bread. It’s always a good idea to have a roasted pepper on hand for quick dinners like this.
Halibut With Fava Beans and Asparagus
Fillet of halibut is served with a fresh sauce of sugar snap peas, fava beans, baby asparagus tips and bits of black truffle in this recipe adapted from the chef Eric Ripert of Le Bernardin.
Broiled Fish With Lemon Curry Butter
Broiled fish fillets topped with a little butter and a squirt of lemon is a quick, easy weeknight staple. But when the butter is spiked with plenty of garlic, a jolt of curry powder and piquant fresh ginger, then brightened with fresh herbs, it becomes a superb, company-worthy dish that still cooks in under 10 minutes flat. Use your favorite fish here; any mild fillet will allow the buttery sauce to shine.
Halibut Steaks With Pesto Sauce
Summer Aioli Feast
In Provence an aioli feast is not just a summer affair. But I love to throw an aioli party in the summer, when my guests and I can sit outside and enjoy the endless array of fish and vegetables with chilled rosé. Sometimes it’s a potluck, and each guest brings a vegetable or fish to eat with the aioli. Traditionally the fish would be poached, but if you’re outside with the grill going, go ahead and grill it (though that would require more olive oil, and the whole point of this garlic mayonnaise feast is to serve the mayonnaise with plainly cooked foods). The vegetables are traditionally boiled, but I prefer steaming most of them. Use this list of vegetables to guide you, but rely on the market when you make your choice. You don’t have to serve everything on the list.
Halibut Kebabs With Grilled Bread and Pancetta
Seared Fish With Beet Salsa
I made this with cod, but you can also use a firmer fish, which you can grill or broil as well as sear and bake, as I do in this recipe. Cut the beets and apple very small – about 1/8 inch dice. The sweet crunch of the apple contributes texture and juice to the tangy/pungent salsa, which is delicious with all sorts of foods, not just fish. If you’re vegetarian or vegan, try it with grains; it’s especially nice with red quinoa.
Greek-Style Dinner Pie With Leftover Greens
Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time. They can, however, be an opportunity to improvise, even to elevate. Here, some leftover cooked greens are combined with raw ones in a show-stopping Greek-style treatment that uses boxed phyllo dough to its best advantages. Pie for dinner!
Pan-Seared Halibut Steaks With Snap-Pea Sauce and Garnish
Broiled Halibut With Saffron Rice
Halibut Steaks With Olive Caper Sauce
Greens and Mushroom Panini
For these greens-packed panini, try to find a bag of washed, stemmed greens. If you blanch your greens after bringing them home from the market, you can make the panini in no time.
South Carolina Chopped Barbecue
Sea Scallop Sandwiches With Citrus Juices
Cha Ca La Wong
Up a flight of rickety stairs in Hanoi is a 100-year-old restaurant that is often a must-not-miss in guidebooks. It serves one iconic, delicious dish, called cha ca la Vong, which also happens to be the name of the restaurant. In the bright, noisy dining room, packed with communal tables set with little charcoal burners, a skillet of fish and other components arrives, and you submit to a brusque ceremony of tabletop cooking and do-it-yourself assembly. This version, from the chef Simpson Wong, omits shrimp paste and utilizes fresh turmeric.
Cod and Clams in Coconut Nage
This dish needs only 20 minutes of attention at the stove. The coconut nage delivers a whisper of sweetness, ginger-chile heat and a splash of lime, and the broth is light enough to suit a summer dinner with plenty of chilled wine. I paired it with the best of Mâconnais, wines that express citrus and minerals balanced by a touch of grapy richness. I served sautéed sugar snap peas alongside, on separate plates.
Darina Allen's Shepherd's Pie
This is an adaptation of an irresistibly homey recipe from the Irish chef Darina Allen's cookbook “Grow Cook Nourish: A Kitchen Garden Companion in 500 Recipes.” She devised it for leftover roast duck and gravy, but here, meaty duck legs are braised especially for the dish (they may be cooked up to 2 days in advance). The topping is an earthy blend of potato and parsnip, a brilliant counterpart to the rich saucy filling. To be true to the spirit of the recipe, you should feel free to replace the duck with other combinations of cooked meats, vegetables or mushrooms. You’ll need 5 to 6 cups of filling in total.
Corn and Seafood Chupe
Peas With Halibut
Pork Belly Tea Sandwiches
These sandwiches are not dainty pinkie-in-the-air nibbles, but hefty pork belly tea sandwiches that cater to hearty appetites and cold beer. Zak Pelaccio, the chef and an owner of Fatty Crab, a Malaysian street food cafe on the edge of the meatpacking district, got the idea for them from the afternoon English tea services he enjoyed when he lived in Malaysia. With each bite the sandwiches offer richness, salt and spice, the components that make game day food so satisfying. Southeast Asian chili sauce, two kinds of soy sauce and streaky pork fat heighten the taste. And they are a cinch to make. Just marinate, braise then pile the meat onto big slices of dense supermarket white bread that have been slathered with spicy mayonnaise. They can be made in advance and wrapped and refrigerated for a couple of hours before serving.
Giant Green Pie (Torta Pasqualina)
This savory pie, called torta pasqualina in Italy, is many times made for special occasions because the preparation is a bit fiddly. The finished product, though, is impressive to behold, and you’re sure to draw compliments from your dining companions. Traditional cooks use a strudel-like pastry, rolled out very thin into a large circle, for the pie. At least four layers are necessary, brushed with oil to achieve a flaky crust. (You can get good results with phyllo dough or ordinary pie dough.)
Broiled Fish With Green-Tea Salt
Maya Citrus Salsa With Red Snapper
Xec (pronounced “shek”) is a sweet, sour, juicy citrus salsa from Mexico’s Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination here — orange, grapefruit, lemon — is not traditional to Mayan cooking, nor is it a mandate. Add lime if you have it, a bitter orange if you can find it. Don’t skip the minced habanero, though, which adds a bit of heat and yet more flavor. The fish starts on the stove for a few minutes, and is soon moved to the oven to finish cooking, for a total time of less than 10 minutes.