Dinner
8856 recipes found
Curried Root Vegetable Strudel
Grilled bluefish
Veal Shanks With Preserved Lemon
Parsnip Gratin With Turmeric and Cumin
Parsnips are underappreciated but are by far the tastiest of winter vegetables, sweet and deep-flavored. Here, they are parboiled and splashed with cream, then baked with an unlikely but delicious combination: turmeric, cumin and feta.
Grilled Meat Skewers With Bay Leaves
Monkfish Rolls
Peruvian Cheesy Potato Soup With Spicy Herb Sauce
Chuño, a small bright-white dried potato, adds a slightly earthy taste and chewy texture to this soup. If you cannot find chuños (they look like white pebbles), you can substitute russet potatoes, as detailed in the note here. In Peru, this soup is served with the chile-herb sauce called uchucuta, which adds sour and spicy notes to the broth.
Mixed Greens Galette With Onions and Chickpeas
A tasty way to use bagged greens in a dish with Middle Eastern overtones. I use bagged Southern greens mix for this, a robust mix of collards, kale, turnip greens and spinach, all washed, chopped and ready to go. The filling has Middle Eastern overtones, with lots of well-cooked onion and the Middle Eastern blend of thyme, sesame and ground sumac called za’atar. You can make za’atar yourself or buy it from Middle Eastern markets or Penzey’s Spices.
Noodles With Green Peppers
Roasted Mushroom and Gruyère Sandwich
For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality. But in this case I used the toaster oven to roast the mushrooms. You’ll need only half of the roasted mushrooms for 1 sandwich but you’ll find a good use for the rest of them, I’m sure.
Carrot, Parsnip and Potato Colcannon
In anticipation of Thanksgiving, I was playing around with colcannon, thinking it would be nice to make this year’s mashed potatoes with a twist. Colcannon is an Irish dish that traditionally pairs mashed potatoes with cabbage or kale. I decided to broaden the range of combinations, choosing different vegetables to mix with the potatoes, and used carrots and parsnips to great effect. Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light version. Scallions are traditional in colcannon, but I wanted something with a bit more substance, so I used leeks instead. I cooked them until soft in a little olive oil and stirred them into the purée with warm milk and butter. The resulting mashed potatoes are beautiful, delicious and healthful, too. Because parsnips can be fibrous, I recommend straining the purée or putting it through a food mill.
Freda Cenarrusa's Braised Lamb Shanks
Veal Shanks With Dried Cranberries
Parsnip-Potato-and-Roasted-Garlic Puree
Pork Medallions With Prunes
Pappardelle With Greens and Ricotta
This is the kind of pasta dish you could make for a dinner party when you have little time to prepare food in advance. Seek out fresh ricotta at Italian markets for best results.
Roasted Parsnips With Fresh Thyme
Clam or Mussel Stew With Greens and Beans
This is a great winter seafood stew adapted from a much richer recipe by the late Mark Peel, executive chef of Campanile Restaurant in Los Angeles. It’s easy to make and easy to serve.
Braised Short Ribs In Porcini-Prune Sauce
Spring Lamb With Baby Greens
Chicken With Apples And Ginger
Braised Chicken With Prunes
Curried Root Vegetable Stew With Dumplings