Dinner
8856 recipes found
Deep-Dish Lamb Pie
Broiled Lamb Chops With Apricots
Lamb Shanks Braised With Apricots and North African Spices
Baked Barley
Lamb and Red-Pepper Fajitas
Turkey Breasts Scaloppine With Marsala
Grilled Quail Wrapped In Grape Leaves On White Bean Salad
Scallops With Pomegranate Syrup and Foriana Sauce
Scallops, yes, and pomegranate, but the real delight of this recipe is in the Foriana sauce, a sweet walnut, pine nut, garlic, raisin and oregano sauce I learned from my dad. The original recipe calls for minced anchovies and the sauce served on thin spaghetti. Either version is delicious.
Chicken With Apricots
Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner. For another, they were usually stewed rather than braised, turning the chicken skin sodden. I brown the chicken in a nonstick skillet with no fat, and that works well. A tablespoon or two of butter, stirred in at the end, will make the sauce richer. Or you can render some bacon, remove it, and brown the chicken in the bacon fat, then crumble the bacon and stir it in at the end of cooking. Finally, any dried fruit can be used, or a combination; with the short cooking time, even prunes will remain intact. But be aware that fruit dried with sulfur (the common method) becomes tender much faster than fruit dried organically, which needs a couple of hours of soaking before cooking.
Curried Sweet Potato Soup With Apricots
Porcini And Barley 'risotto'
Steamed Open-Topped Dumplings
Scallops With Endive
Calf's Liver With Pancetta And Marsala
Sea Scallop Carpaccio
For an elegant, easy first course, all you need are large ultra-fresh sea scallops. Ask your fishmonger for dry-packed day-boat or diver scallops. The carpaccio takes only a few minutes to assemble.
Fajitas (Meat-filled tortillas with hot sauce)
Simple Sea Scallops Persillade
Sea scallops are available all year, but are abundant and quite welcome in winter. Like all shellfish, they are best when they are ultra-fresh. If you can get them like that, just let the freshness shine. These simple scallops are nearly naked, adorned with nothing more than butter, garlic and parsley. The idea is to accentuate, not mask, that straight-from-the-sea feeling.
Beet Greens, Green Garlic and Barley Gratin
I use a certain formula for Provençal gratins combining grains and vegetables. I cook the greens and garlic, and then toss them with a cup of cooked grains, three eggs, a half cup of milk and some Gruyère cheese. I happened to have purple barley in my freezer when trying out this recipe, but you can use any type of barley, brown rice or arborio rice.
Coquilles St. Jacques With Mushrooms
Chicken Milanese With Tomato, Mozzarella and Basil Salad
A classic veal Milanese consists of pounded veal cutlets or chops that have been breaded in crumbs and sometimes Parmesan, then fried until the coating is burnished and brittle. Accompanied by a crisp, bright salad, it’s a meal both cooling and rich. In this version, chicken breasts replace the veal, and a salad of tomatoes and mozzarella tossed with garlicky basil oil acts as the foil to the meat. If you want to work ahead, you can coat the cutlets in crumbs up to 4 hours ahead. Store them on a wire rack in the fridge. But try to serve them freshly fried when their coating is at its crunchiest.
Sausage Sauce for Pasta
Split Pea and Barley Soup
Bolognese Sauce
Scallops With Sorrel Butter
Sorrel is a wonderfully pungent, tart spring green that takes well to rich and sweet ingredients. Here, it’s melted into a garlicky, buttery pan sauce and served with seared scallops. One thing to note: as sorrel cooks, it dims from bright green to olive drab in color. But a garnish of chives – with the chive blossoms if you can get them – will perk things up considerably. If you can’t find sorrel, you can make this dish with watercress or spinach, though you may need to add a squirt of lemon juice at the end to balance the flavors.