Dinner
8856 recipes found
Wild Rice And Pecan Stuffed Onions With Cranberry-Orange Glaze
Pork Loin With Mustard Seed Crust
Yakisoba With Pork and Cabbage
Yakisoba is one of those dishes with roots in several countries. Although it’s from Japan, it is Chinese influenced, similar to chow mein and lo mein. However you define it, there are thousands of ways to make yakisoba, many of them good. All contain noodles and vegetables, and usually some protein. The dish is always fried in a pan and finished with a somewhat sweet sauce that is put together quickly, from condiments. All of this provides plenty of leeway.
Bacon-Wrapped Roast Pork Loin Stuffed With Dried Fruit
This impressive dish sounds far more complicated than it is. The oven does most of the work. Don't forget the sauce: the tang of the Dijon cream sauce is a welcome counter to the sweetness of the brandied fruit. Add a green salad (maybe some red potatoes?) and you have the perfect Sunday supper.
Grilled Butterflied Leg of Lamb With Herbs
Eggplant and Roast Tomatoes Gratin
Soft-Fried Noodles (Guangdon Chau Mein)
Striped Bass With Potatoes and Olives
From the chef Jonathan Waxman comes this simple, casually elegant dish, ideal for guests but not too fancy for family dinners. Bass fillet (one large piece, or two smaller fillets) is baked atop a bed of thinly sliced Yukon Golds, allowing the juices to soak into the potatoes, permeating them with flavor. A mandoline is useful for slicing the potatoes (watch those fingers!), or the slicing disc on your food processor. If you don't have either of those, a sharp knife will do nicely.
Roasted Fish With Blood Orange and Fennel
Sweet Potato and Green Bean Salad
Chicken With Pumpkin Seeds
Bass Steaks With Tomatoes and Black Olives
Broccoli-Rabe Pilaf With Pumpkin Seeds And Crispy Shallots
Bass Fillets Poached With Fennel And Oranges
Spicy Quinoa Salad With Broccoli, Cilantro and Lime
The grassy flavor of quinoa works well with cilantro in this main-dish salad. I love the versatility of quinoa. It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish. Its grassy flavor marries well with cilantro, itself an herb with a grassy, though more pungent, taste. I added sieved hard-boiled eggs for protein – though you could leave them out if you want to make a vegan version of this dish, and toasted pumpkin seeds for crunch. Another ingredient that contributes crunch as well as color is the soaked split red lentils. They also contribute more protein to an already high-protein grain. They are optional – make this salad whether or not you have the lentils.
Roasted Mushrooms With Goat Cheese and Organic Grits
Pork Tenderloin With Tangerine Sauce
Bass Steaks With Basil-Pepper Compote
Rabbit Stifado
Bass Fillets Baked With Ginger and Sesame Oil
Lamb Stew
Orange Glazed Pork
Roast Whole Fish With Cilantro Chili Sauce
Green Bean and Fava Bean Salad With Walnuts
Skinning the fava beans for this summer salad does require a little effort, but you're left with a bright green, healthy salad. Walnuts, toast them or don't, add crunch and the dressing adds zing.