Dinner
8856 recipes found
Goat Cheese Gnocchi With Caramelized Onion And Thyme
Veal With Chanterelles
Salmon Timballes and Scallops Tartare With Caviar
Boliche Mechido
Monkfish Roasted Like Lamb With Garlic And Fennel
Monsoon Salt and Pepper Whole Prawns
New England Clam Chowder
Osso Buco With Orange-Herb Gremolata
Cross-cut veal shanks are the cut for osso buco, a braised dish. The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth. But it’s the addition of orange zest and oil-cured black olives that makes this a standout. Like most slow-cooked dishes, you can make this a few days ahead and it will only be better for the wait. The tradition is to serve the veal (you can use pork, if you prefer) with a last-minute dusting of gremolata, a mix, in this case, of basil, orange zest and garlic. Osso buco is good over rice, noodles or other grains; I like it over mashed potatoes or a smooth squash purée.
Cousin Ruth's Pie
Herb Omelet Pita Sandwich
There are other options besides fried falafel or spit roasted lamb to fill a pita. A less well-known filling is an herb omelet, called ejjeh in Lebanese cuisine. This version -- made with lots of chopped parsley, dill, mint and cilantro -- mimics the Persian herb omelet called kuku sabzi. It makes a perfect vegetarian sandwich filling, topped with a salad of chickpeas, chopped cucumber and tomato and a refreshing tahini-yogurt sauce.
Grilled Snapper With Lemon Basil Beurre Blanc
Little Birds In A Nest
Bourbon-Pecan Chicken
This is a 1990 recipe from Regina Schrambling that was appended to an article about the role alcohol can play in a home cook's kitchen. It's terrific.
Stilton-and-Broccoli Soup
Mustardy Braised Rabbit With Carrots
Squash And Chipotle Chili With Black Beans And Hominy
Bsteeya
Almond Cookies (Massafan)
Catfish Courtbouillon
Joan Fontaine's Creole Fish Gumbo
Basic Phyllo Dough
It seems scary at first, making your own phyllo dough. But with this recipe, we learn that although phyllo means leaf, that leaf need not be the paper-thin kind we’re used to seeing in Middle Eastern pastry. A Greek chef, Diane Kochilas, gives the lesson here, and she’s not overly careful of the dough, she patches holes where needed and she uses a good amount of olive oil. It’s delicious.
Pork to Taste Like Wild Boar
Robert Redford’s Cake
Usually cakes are named for famous people who like them. There's a flourless chocolate cake named after the late queen mother. (It was served to her once at tea in a private house, and, the story goes, she began featuring it at royal parties.) There is even a cake, a genoise layered with kirsch-flavored crème mousseline and strawberries, named after a bandleader, Ray Ventura, who was popular in France just after World War II. This cake was developed by the legendary baker Maida Heatter. Robert Redford was reported to have been wild about a chocolate cake sweetened with honey he ate in a Manhattan restaurant, so Heatter procured the recipe and gave it his name.