Dinner
8856 recipes found
Duck and Lentil Casserole
Baked Rice With Brussels Sprouts And Chicken
Ginger Duck
Pork Chops With Paprika in Cream Sauce (Côtes de Porc Hongroise)
Potato Waffles With Smoked Trout
These savory waffles were inspired by the Solomon Gundy waffles at M. Wells Steakhouse in Long Island City, Queens. It starts with a mashed potato waffle batter, which is baked in a waffle iron until very crisp around the edges. They are then opulently topped with crème fraiche (or sour cream), smoked trout and trout or salmon roe. If you can’t find smoked trout, smoked salmon makes a fine substitute. Or try them topped with scrambled or fried eggs. Potato waffles make a terrific savory brunch dish, a light supper, or appetizer before a dinner party — they are unexpected in a festive, delightful way.
Frittata With Brown Rice, Peas and Pea Shoots
I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of the filling. Although I used brown rice, Calrose, basmati and jasmine rice also work well.
Spicy Carrot and Spinach Latkes
This dish would work as a low-carb alternative to traditional potato latkes. This blend yields 15 to 16 latkes. The addition of nigella seeds adds a nutty, addictive, flavor. As for toppings, you can use the classic sour cream or thick Greek style yogurt, or be a bit more adventurous and try a favorite chutney or raita, a mixture of yogurt and chopped cucumber with spices.
Pamela Gurock's Gruenkern Soup
Maple Lamb And Eggplant Curry
Cholent
The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans, potatoes, onions, honey and smoked paprika. This version is made in a slow cooker so those observing Sabbath need not tend to it.
Rice With Squid, Penelope Casas Arroz Negro
Vegetarian Pho With Asparagus and Noodles
When I make pho with vegetables other than those used to make the broth, as in this springtime pho, I cook the vegetables separately, so as not to infuse their flavor into the broth, and very briefly, so that they retain some crunch. I like to use thick stalks of asparagus and cut them on the diagonal into 2-inch lengths.
Karen's Sausage, Black Olive and Walnut Stuffing
Confit De Canard
Crispy Pork Cheek, Belly or Turkey-Thigh Salad
Steamed And Crisped Duck
Confit de canard aux haricots (Preserved duck with beans)
Slow Cooker Short Ribs With Chinese Flavors
Slow cookers get a bad rap in the world of accomplished chefs, but Mark Bittman loves his. He calls it his "Monster of Braising," and he claims to use it every day. Here is his recipe for braised short ribs with soy sauce, honey, cinnamon, star anise and ginger.
Hunter's Paella
Cabbage and Pepper Chakchoukah
This is a spicy Tunisian pepper stew with poached eggs, called chakchoukah. In this version, cabbage is substituted for some of the peppers in the traditional version.
Beef Short Ribs With Porcini Rub
Spaghetti With Walnuts and Anchovies
This is a pared-down version of a recipe that I came across in Nancy Jenkins’s informative book on Southern Italian food, “Cucina del Sole.” The dish is traditionally part of a meatless Christmas Eve dinner. If you can find freshly harvested walnuts, they’ll make this pasta even better.
Pan Seared Duck Breast With Pumpkin Polenta
