Dinner
8856 recipes found
Potage A La Reine
Mussels With Saffron And Sherry
Fettuccine With White Truffles and Chives
Rack of Pork Roasted With Sherry and Pears
Shrimp And Vegetables With Champagne
Chifferi Pilaf
Fresh Sturgeon With Spring Vegetables
Yearly Surplus
Gish Jen, the author of “Mona in the Promised Land,” shared this recipe with The Times in the late 1990s. Growing up in Scarsdale, N.Y., she was “suspicious” of her mother’s cooking. “I mean, I never ate the kind of Chinese food they serve in restaurants.” But she came to love her mother’s family-style Shanghai cooking. This dish is an adaptation of a dish served at the traditional Chinese New Year feast (her mother made it with steamed carp), along with Step-by-Step Higher (rice and cabbage), High Achievement (pork and hard-boiled eggs) and Safety in All Seasons (chicken with chestnuts and ginger). To derive the maximum benefit from the feast, the author said, you have to eat absolutely everything — the sweet and the sour.
Stir-Fried Brussels Sprouts With Shallots and Sherry
This recipe came to The Times in 2011 from Grace Young, the chef and cookbook writer. Make sure the Brussels sprouts are dry before they are put into the pan, or the liquid will turn the stir-fry into a braise. This dish can be made ahead of time, all the better for a Thanksgiving feast or a weeknight dinner.
Tagliatelle Bolognese
Stuffed Saddle of Lamb With Champagne Sauce
Salmon In Pastry With Champagne Sauce
Onion Phyllo Pie
Wheat Berry and Tomato Salad
Whole wheat berries lend themselves to both summer and winter dishes. Much of the flavor in this salad comes from the tangy juice of chopped tomatoes, almost like a marinade for the chewy wheat. The salad is all about texture, with crunchy celery (or cucumber) and soft feta contrasting with wheat.
Shanghai Chicken In Wine Sauce
Pan-Roasted Shrimp With Mezcal, Tomatoes and Arbol Chiles
Shrimp are like cotton balls, absorbing the flavor of whatever they bathe in. Whitney Otawka developed this dish for Cinco y Diez in Athens, Ga. The shrimp takes on the smoky notes of the tequila and roasted tomatoes and the deep heat of dried arbol chilies. Cooking the shrimp with the heads adds flavor to the sauce. The adventurous can break off the heads and suck in the juices. Make sure you have all the ingredients assembled next to the stove before hand. The cooking goes quickly.
Crevettes au Vermouth (Shrimp with vermouth)
Chicken with Champagne Sauce (Poulet Zaza)
Chickpeas in Star Anise and Date Masala
This recipe, adapted from Meeru Dhalwala of Vij’s Restaurant, in Vancouver, British Columbia, came to The Times in 2010, part of a Sam Sifton piece about vegetarian meals for meat-lovers. The dish, he writes, is a “simple chickpea curry that Dhalwala cooks with star anise and chopped dates, which combine into an autumnal darkness that lingers on the tongue.” Coming together quickly, it’s a great choice for a weeknight meal or a lazy winter weekend.
Fish Cakes with Herbs and Chiles
Spinach and Bacon Tartine
In Paris’s small neighborhood cafés and bistros, kitchens are extremely small, consisting often of no more than a small wooden cutting board and a wall mounted heavy-duty toaster oven. At lunchtime a hot open-faced tartine — bubbling with fragrant cheese — is a popular menu choice. Similar to a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted. A savory topping and some good French cheese precede a few minutes of browning under the broiler. This tartine has a light smear of Dijon mustard, wilted spinach, bacon lardons and the bold-flavored cheese called Raclette, which melts in a spectacular way. If you can’t get Raclette, substitute Gruyère or Emmenthaler. Accompanied by a green salad, it makes a quick light meal, or you may cut the tartine into small wedges to serve with drinks.
Black Cod in a Salt Crust With Green Tea
Moroccan Lamb