Dinner
8856 recipes found
Almost-From-Scratch Corn Tortillas
Here is a relatively easy project that can deliver what may be the best tortillas you’ve ever had: Masa harina mixed with water and a little fat, left to rest for a while, then pressed and griddled. The recipe makes 12 to 16, enough for a taco party.
Braised Rabbit Legs
Pasta, Ricotta and Beet-Green Pie
German Potato Salad With Sausage
Vegan Summer Three-Bean Salad With Tofu and Soy Vinaigrette
Hearty Duck And Wild Rice Soup
Roast Pheasant With Wild Rice Stuffing
Baked Flounder With Wild-Rice Stuffing
Goose-Matzo Balls With Dried Ginger and Parsley
This recipe came to The Times in a 2012 magazine article by David Sax about the goose-matzo-ball soup he discovered at Fülemüle, a tiny restaurant in Budapest which serves Hungarian-style Jewish dishes. The recipe, created by then chef András Singer, calls for goose schmaltz in place of chicken, hand-crushed matzo instead of preground matzo meal and a bit of dried ginger to cut through the richness. The combination yields what Mr. Sax called "the greatest matzo ball on earth."
Timbale de volaille et riz sauvage (Chicken and wild-rice casserole)
Chicken With Chervil Sauce
Stuffed Roast Pheasant With Sherry Wild Rice
Leek Quiche
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche.
Matzoh Confection
Sweet Potato and Apple Kugel
I’ve looked at a number of sweet potato kugel recipes, and experimented with this one a few times until I was satisfied with it. The trick is to bake the kugel long enough so that the sweet potato softens properly without the top drying out and browning too much. I cover the kugel during the first 45 minutes of baking to prevent this. After you uncover it, it’s important to baste the top every 5 to 10 minutes with melted butter.
Pompano With Black-Eyed Peas and Citrus Salsa
Baked Acorn Squash Stuffed With Wild Rice and Kale Risotto
The filling here is a Greco-Italian fusion, with a little American (wild rice) thrown in. I’m usually not a fusion sort of cook, but I wanted something creamy like risotto to fill these squash. Look for small acorn squash so that each person can have one. They’ll be like miniature vegetarian (or vegan) turkeys
Lentils and Rice With or Without Pork
Warm Wild-Rice Salad In Baked Acorn Squash
Carnitas Braised in Witbier
Orange Pork Ragout with Beans
Enrique Riggs's Mussels Supreme
Tortillas
