Dinner
8856 recipes found
Le Gourmand Rhubarb Sherbet With Rhubarb Compote
Greek Pumpkin and Leek Pie
This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving. You can make the filling days before you assemble the pie; you can also make the whole pie ahead, wrap it well and freeze it. Like all winter squash, pumpkin is an excellent source of vitamin A, in the form of beta carotene, and a very good source of vitamin C, potassium, dietary fiber and manganese.
Apple Baked Squash
Vietnamese Grilled Duck Salad With Cucumber, Radishes and Peanuts
This zesty, cool and satisfying dish is worth making on any steamy summer night. The duck (you could use flank steak in a pinch, or for value) is marinated in a Vietnamese-inspired combination of soy sauce, lime, ginger, garlic, rice wine vinegar and fish sauce. The meat is grilled over indirect heat, and the result is meat beautifully infused with the flavors of the marinade. A crunchy slaw of cucumbers, radishes and carrots strewn with herbs and roasted peanuts finishes off the dish.
Pork Loin With Lemon And Fried Sage Leaves
Buckwheat Noodles (Pezzoccheri)
Buckwheat noodles are often served cold in Japan and Korea, and are especially welcome during hot weather.
Pumpkin Succotash With Dried Beans, Tomatoes And Spicy Shrimp
Steak Tartare
The curative powers of raw meat are often cited and frequently lampooned — I’m thinking of the guy slumped back in his chair, after the brawl, with a fat raw steak on his mangled black eye. I can’t speak to that, but a hand-chopped mound of cold raw beef, seasoned perfectly, at around 3 o’clock in the afternoon on New Year’s Day, with a cold glass of the hair of the Champagne dog that bit you the night before, will make a new man out of you. The strong-flavored pumpernickel bread is a family nostalgia that has become a beloved preference. The butter and the Vegemite are personal eccentricities I happen to find exceptionally delicious.
Armenian Pumpkin Stew
Grilled Leg of Lamb, Sam's Way
This lamb recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They found good lamb and decided to cook it two different ways, braised and grilled, to bring different textures and flavors to the plate — and also to nod to the tradition of the paschal lamb in Jewish and Christian springtime traditions.
Roast Fillet of Beef in Red-Wine Sauce
Duck Breasts With Apricot Sauce And Grilled Fruit
Flank Steak With Sauteed Mushrooms
Rainbow Beef
In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers.
Roast Turkey Breast
Roasting a whole turkey breast for Thanksgiving, rather than an entire bird, offers a few clear advantages. It cuts roasting time at least in half, reduces the hassle of carving, and frees you to create more interesting side dishes. But perhaps the best argument for roasting a breast is that you can produce white meat that is truly moist, as opposed to the dried-out white meat that results from roasting a whole turkey until the legs are cooked through. A breast of about three pounds is fine for a party of four, while one weighing six pounds or more can serve about 10. And yes, there are usually enough leftovers for sandwiches.
Skirt Steak With Juniper, Thyme And Garlic
Afghan-Style Pumpkin (With Yogurt Sauce)
Smothered Shrimp in Crab-Meat Gravy
Alexander Smalls, the chef and an owner of two Harlem restaurants, the Cecil and Minton's, serves this dish over grits as an appetizer at Christmas, but it’s hearty enough for a meal at almost any time of year. It is a recipe rooted in the culinary traditions of the South Carolina coast and benefits mightily from the use of fresh shrimp and crab.
Chinese Flank Steak
Clam loaf
Beef Salad With Asian Dressing
Ham-And-Peanut-Stuffed Chicken Breasts With Cider Sauce
Filet de Boeuf Roti au Jus (Roasted fillet of beef)
