Dinner
8856 recipes found
Winter Borscht
Swiss Chard Tart
Shad Roe Poached In Butter
Roast Chicken With Pomegranate Glaze And Fresh Mint
Shaking Beef Cubes
Fast Vietnamese Caramel Bluefish
The first bluefish catch marks the beginning of summer in the Northeast, where the rich-tasting fish are plentiful, inexpensive and sustainable. Bluefish are best enjoyed very fresh, so make sure to get yours from a reliable source. Eaten within a day or two of catching, the flesh is sweet and flaky, with a deep ocean flavor. In this recipe, fillets are simmered in a brown sugar, ginger and soy sauce mixture that mimics the peppery flavors of a classic Vietnamese caramel fish, but without having to make caramel. The result is complex, tangy, slightly sweet and comes together in under 30 minutes. And if you can’t get bluefish, other full-flavored fillets can be substituted. And if you can’t find lemongrass, use strips of lemon or lime zest instead.
Warm Lamb and New Potato Salad
Seafood With Lemongrass
Roast Duck With Blueberry Sauce
Pork Tenderloin With Apples
Gruyere Chard Gratin
Baked Chicken Breasts With Tomatoes and Cheese
Petits Pois A La Francaise (Small Peas With Shredded Lettuce)
Vegetarian Borscht
Bok Choy with Shiitakes and Oyster Sauce
Salmon Under Star Anise And Cloves With Lobster Sauce
Chana Dal, New Delhi-Style
Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook. This recipe, for spiced split chickpeas, calls for a mathani, a sort of hand blender, but if you don’t have one and don’t want to buy one, a potato masher will do the trick.
Garlic Roast Pork Loin
Thai-Style Scallops and Asparagus
Asian restaurants should pay more attention to dry Vouvrays. Like rieslings, which are frequently poured with Thai, Vietnamese and Chinese dishes, Vouvrays knit bright acidity into their alluring canvas of citric and floral aromas and flavors, sometimes kissed with spice or sugar. They are ready for action the minute the fragrances of ginger, coriander and lemon grass waft from the kitchen.This recipe follows the template for many Thai dishes: it starts with a curry paste that is heated and becomes the foundation for a stir-fry. The dish does require some shopping, though most of the ingredients have become mainstream. Asparagus cues the season.
Spaghetti With Salmon Two Ways
To dress pasta? Olive oil, of course. But that was until I tried a generously buttered spaghetti at Arakataka restaurant in Oslo. Only after I unwound the disarmingly simple knot of fresh pasta strands tossed with butter and crowned with fish roe did the sumptuous complexity of flavors start to bloom. This was a dish I knew I would try to replicate at home. The challenge was the roe. The restaurant used lojrom, also called bleak roe, a fairly fine-grained roe that is popular in Scandinavia but hard to find in the United States. Other roes, like golden whitefish, trout and salmon, may be substituted. For a somewhat more substantial preparation, I added some hot-smoked salmon, ripe tomato and a hint of lemon.
Sole Judic (Baked sole wrapped in lettuce)
Cod and Mashed Potatoes
Spiced Shrimp Salad
Persimmon Salad with Pomegranate and Walnuts
Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds. Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt. You need the small apple-size Fuyu persimmons, which are delicious eaten raw. (The pointy Hachiya persimmons need to ripen to softness and are usually cooked for cakes or puddings.) Make this throughout the fall and winter. If persimmons are unavailable use pears, Asian pears or crisp tart apples.