Dinner
8856 recipes found
Duck and Andouille Etouffée
Roux becomes the base for this étouffée, which uses plenty of smoky, chunky Cajun andouille and well-seasoned chopped duck meat. If you have a favorite Chinese barbecue restaurant, you can buy a duck there. Even grocery store rotisserie chicken will work.
Spaghetti Friuliano
Classic Pho
Beef Bone Broth
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones. (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries. This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
Creamy Cabbage Soup With Ham and Roquefort Croutons
Veal Pojarski
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I. It gained popularity in Montreal after the city hosted Expo in 1967. It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender. On any given day in the Joe Beef kitchen, the dish might also include ends of charcuterie, bacon, ham and seared duck livers; its essence is the succulent combination of cured and cooked meat.
Pappardelle With Mushrooms and Duck
Cassoulet a la Minute
Roast Muscovy Duck
Roast Loin of Pork With Caraway, Lemon and Garlic
This recipe is a wonderful addition to a celebratory feast, or a weekend winter meal. Some advice if you can't find a loin on the bone: Buy a boneless rolled pork loin and stab it in several places with a knife, then push small amounts of the spice paste into the meat. Smear the rest all over. The aroma of caraway and clove sweetly permeates the meat alongside the sweet-sharpness of the garlic and the out-and-out sharpness of the lemon. The result is robust without being heavy, and the apples roasted alongside the pork provide a juicy edge and a beautiful accompaniment.
Kalbi-Chim
This Korean-style dish is the perfect dinner-party centerpiece. The marinated pork ribs, kalbi, are slow-cooked over a bed of vegetables and mushrooms. Serve it with rice and homemade kimchi for a filling meal.
Grilled Veal Chops With Morels
Veal Chops With Sorrel Sauce
Osso Buco With Anchovies and Sage
Grilled Pork Belly With Soy-Mirin Glaze
Savoy Cabbage Pie With Bacon, Stilton and Pears
Pho Bo (Hanoi Beef Soup)
Split-pea and Tomato Soup (Potage mongol)
Braised Roast Of Veal With Turnips
This veal roast, served with its natural juices, is an ideal example of good home cooking. It would be difficult to duplicate this recipe in a restaurant, where several roasts would have to be prepared, and the sauce for each extended. Also, whereas the vegetables around the roast are served here, in a restaurant they would be intended only to flavor the roast and would be removed before the roast was served, and other vegetables served instead as a garnish.
Sauteed Veal Kidneys With Roasted Shallots, Madeira And Cream
Veal Balls
Beef Short-Rib Adobo
This hearty recipe is adapted from "Memories of Philippine Kitchens: Stories and Recipes From Far and Near," by Amy Besa and Romy Dorotan. These short ribs are quite simple to prepare, and after about 2 hours of braising, you end up with intensely flavorful, tender meat that falls from the bone.
Veal Shank With Shallots and Chanterelles
