Dinner
8856 recipes found
Broiled Sea Scallops With Orange-Butter Sauce
Calzone Stuffed With Chicory And Olives
Baked Sea Scallops With Feta Cheese
Frittata with Peppers and Potatoes
Grilled Scallops With Basil and Prosciutto
Spicy Green Mussels
Potato and Collard Green Hash
Potatoes and greens are a classic, rustic combination, and a very comforting one. The greens are blanched, and then cooked with onion and garlic. After a while, cooked potatoes are added and crushed into the greens. The dish isn’t like mashed potatoes, more like a hash. Serve it as a side dish with fish or chicken, or with other vegetable dishes.
Sauteed Scallops With Orange and Sesame
Ted Williams’s Fenway Chowder
Scallion and Celery Quiche
I’ve written before that I consider celery an underrated vegetable, capable of contributing nuance and texture to a dish. But it would have never occurred to me to have it as one of the main vegetables in a quiche if I hadn’t heard the restaurant critic Jonathan Gold discussing a tarte au céleri that he’d had at Church & State in downtown Los Angeles, a sort of tarte flambée in which celery, celery root and apples stood in for the traditional onions and bacon. I figured if it worked so well in that dish, it could also in a quiche. It does.
Fennel and Orange Bluefish Grilled With Tomatoes, Potatoes and Fennel
Escarole Pizza
Scallops With Shallots
Seared Sea Scallops With Fresh Fava Bean Puree and Shiitake Mushrooms
White or Pink Beans With Beet Greens and Parmesan
If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that the Parmesan rinds impart. Parmesan rinds will keep for months. Wrap them in foil and keep in the freezer. They add great depth of flavor to vegetarian soups and stews.
Collard Greens Stuffed With Raisins, Nuts and Rice
If greens, raisins, nuts and grains of rice all symbolize prosperity, then you’ll do well to make this recipe for your New Year’s Eve party. Collard greens are great stuffing leaves; they are large and easy to work with, and they can stand up to long simmering. The filling is a typical Greek dolmades filling.
Steamed Parsleyed Potatoes With Cucumbers
Guinea Fowl
Spiced Roast Pork With Warm Potato-Bacon Salad and Wilted Chicory
Sauteed Calf's Liver With Onions and Apples
Stir-Fried Beet Greens, Tofu and Beets
I had lots of beet greens on hand during the week that I was testing all of these beet recipes, so I decided to combine them with julienned beets in a stir-fry. The greens should be crisp-tender.
Radiatore with Tomatoes And Beet Greens
Nava Atlas’s Spinach, Leek and Potato Matzo Gratin
This closely resembles the layered matzo casseroles, called minas, which are commonly served at Sephardic Seders. Consisting of layered matzos and vegetables, these make great main dishes for the vegans at the Passover table, and a nice side for everyone else.