Dinner
8856 recipes found
Rice Noodles With Chile and Basil
Dill Kalv (Boiled Veal with Sweet and Sour Dill Sauce)
Veal Escallops With Wild Mushrooms And Wild Peppergrass
Eggplant and Beef Creole
Cleopatra's Caesar Salad
Chinese-Style Vegetable and Veal Stew
Ann and Eugene Patout's Crawfish Bisque
Veal shanks with mushrooms and rosemary
Simple Roast Chicken With Greens (and Bonus Stock)
This thrifty dinner is a a crisp-skinned treat that leaves leftovers for lunch, and, if you like, a 2-quart container of golden broth. Reserve the bones, and let them simmer in salted water with a few simple aromatics, while you answer emails, check the news or drink some wine. The chicken here is first roasted in a skillet, so even the drippings don't go to waste, used to sauté some hearty greens as a side. But you can use any pan you like, as long as it has a rim to catch the juices. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Chicken and Sausage Jambalaya
Here is a plain and simple version of jambalaya that calls for low-fat sausage and skinless chicken breasts. It could just as easily be made with the full-strength stuff, and chicken thighs, to little ill effect. But if not, make sure to keep the spice levels high, to help amplify the flavor. (Sam Sifton)
Veal Shanks With Tomato Sauce
Scallop Gumbo
Gumbo is like many regional dishes: there are nearly as many interpretations as there are cooks. Most include the common Louisiana trinity of vegetables: green peppers, celery and onion. Some include meat, often a spicy sausage like andouille, in addition to or in place of shellfish. And while some gumbos rely on okra as a thickener, others use a roux, a combination of flour and fat cooked until brown and tasty. What I like about this gumbo is that it borrows a little from many approaches to create a lighter, more contemporary dish: a one-pot meal that’s ideal for any occasion calling for a crowd-pleaser.
Turkey Smoked Indoors
Grilled Vanilla-Ginger Pineapple
Sherry Yard has a wonderful recipe in her first cookbook, “The Secrets of Baking,” called Roasted Voodoo Vanilla Pineapple. She roasts her pineapple with the dried vanilla pods that you save after you’ve scraped out the seeds, and fresh ginger. She inserts the pods into the flesh of the pineapple, a great idea if you’re roasting the pineapple for a long time. I decided to use vanilla extract instead of the pods, because during the relatively short time on the grill they infused only the section of the pineapple they had been stuck into. I add vanilla to the ginger syrup and baste the pineapple with this sweet and pungent mix. You could also simply drizzle the pineapple with honey.
Veal Shanks With Vegetables
Mustard-and-Curry- Roasted Veal
Sweet-Potato Tian With Spiced Shrimp and Prosciutto
Chicken Breasts Creole Style
Spezzatino di Vitello Alla Salvia (Italian braised veal with sage)
Wheat Berries With Winter Squash and Chickpeas
Use wheat berries or spelt for this hearty, nutrient-dense winter dish. The squash will fall apart as it simmers with the wheat berries, adding a sweet flavor to the mildly spicy broth.
Grilled Double-Thick Pork Chops With Southern Flavors
Grilled Lamb Blade Chops With Orzo Avgolemono and Green Garlic
Charles Michener's Potted Veal