Dinner
8856 recipes found
Salmon Fillets with Horseradish Crust, Cucumbers and Salmon Caviar
Grilled Chicken Breast And Bean Salad
Mimmetta's Peppers, Smoked Salmon and Pasta
Lamb Chops au Poivre
Roasted Pepper Tacos With Cream
Boneless Shell Steak With Crushed Peppercorns
Roast Leg Of Baby Lamb
Khao Soi (Northern Chicken Curry Noodles)
Salmon With Peppercorns
Corn Chowder
Danny Bowien's Pastrami
I grew up in Oklahoma City, where barbecue and smoked meats are pretty much a prerequisite for family gatherings. And yet, like many families, Thanksgiving around my house included the traditional turkey and ham, which got a little boring. Pastrami brings something different to the table. The idea is to keep the prep simple; the meat takes a long time to cook, but once you have it in the oven or smoker, you don’t have to attend to it. It easily feeds a large crowd and, since it isn’t your typical Thanksgiving centerpiece, it will be a conversation starter. Serve it with plenty of hot mustard.
Orange Roasted Duck (Anatra All'arancia)
Flageolet Beans With Chanterelles, Smoked Salmon and Sage
Peppered Duck Breast With Red Wine Sauce
Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year’s menu. Fancy enough for a gathering, but relaxed enough that it doesn’t feel like too much, you can make it any time you want something a little more special than your average fare.
Whole-Grain Pasta With Mushrooms, Asparagus and Favas
Pasta companies have made great strides when it comes to whole-grain pasta. On the small scale, Community Grains in Northern California is producing some excellent pasta with its amazing whole-wheat flour, and on the larger commercial scale, companies like Barilla are selling better and better products. I used Barilla penne for this springtime mix.
Mark Bittman’s Tamales
Making tamales doesn’t have to be difficult. With a little planning, you can have this traditional treat at hand. Start the night before, setting the husks to soak overnight. The next day, mix the masa marina with some chicken stock, lard, salt and baking powder. Lay the mixture onto the husks along with shredded meat, wrap and steam them in a rack. It’s a perfect project for the intermediate home cook, hoping to broaden a skill set. If it feels like a lot, invite a friend over, crack open a couple of beers and make it a party.
Grilled Pork Porterhouse With an Apple-Maple-Ginger Sauce
Penne With Broccoli Rabe
Rabbit With Vanilla-Almond Marinade
Spaghetti With Green Peppercorns
Jerusalem Artichoke Gratin
Quails With Peppercorns
Shrimp Tiles With Cucumber Ajaad
Eric Ripert's Turkey Two Ways
The chef Eric Ripert brought The Times this French take on the traditional Thanksgiving centerpiece in 2002. The turkey is cooked in parts: the breasts are roasted in the oven, and the turkey legs and thighs are slowly braised and then baked in cabbage rolls.