Dinner
8856 recipes found
Pork Loin in Sour Cream and Paprika Sauce
Poached Skate With Pesto Sauce
Pad Priew Want (Sweet And Sour Pork Thai Style)
Lamb Flatbread With Za’atar
A favorite Middle Eastern street snack is a small freshly baked flatbread, brushed with a mixture of olive oil and za’atar, the flavorful Middle Eastern spice mixture that contains wild thyme, sumac and sesame seeds. It is uncommonly good. For a more complex, pizzalike flatbread, this recipe adds spiced ground lamb and feta, along with a shower of herbs. But if you simply want the plain za’atar version, omit the lamb topping altogether.
Medallions of Pork With Red-Wine Sauce
Breaded Pork Cutlets
Cold Pork Roast With Fennel and Green Bean Salad
The intensely aromatic garlic and herb seasoning gives this pork roast outstanding flavor. It is best seasoned a day in advance of cooking (or at least a few hours ahead), and the roast itself may be cooked up to a day before serving. Served with a simple salad of fennel and green beans, it makes a perfect summer meal.
Jasper White's Pan-Roasted Lobster
Spiced Pork Steaks
Chicken and Vegetable Cobbler
White Chicken Potpie
Postrio's Lobster With Curry Risotto
Green Garlic, Chive and Red Pepper Frittata
Green garlic has a small window. At the beginning of the season the bulbs look more like leeks or spring onions than garlic, as they have not yet set cloves. To prepare them just cut away the stalks as you would a spring onion, cut them in half and remove any tough stalk that might be running down the middle, remove the papery outer layers and chop like a scallion or leek. Some farmers sell garlic scapes, the curly, green flowering end of the garlic plant. If you can’t find them at a farmers market, you can find recipes at several Web sites. They can be used in the same way you might use the green parts of scallions.
Pork Cutlets With Paprika Sauce
Bacon-Roasted Pork With Prunes
Poached Lobsters With Basil Sauce
Pizza With Green Garlic, Potatoes and Herbs
Pizza is many things to many people, but one thing it usually is not: is healthy. But in any pizzeria in Rome or Naples, you’ll find a dizzying array of offerings that really are healthy. The crusts are thin, often topped with seasonal vegetables, and the slices are reasonably sized. There may be cheese on top, but not more than a few ounces. The crust for this recipe is made with half whole wheat flour and is wholesome but light and full of flavor. This week’s pizza recipes also make for a handy way to sabotage the picky habits of vegetable-averse kids. Just tell them they’re having pizza for dinner.
Poached Salmon With Lobster Potatoes And Veal Glace
Medallion of Pork With Sesame Seeds
Pork Cutlets With Lemon and Capers
Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until golden and crisp. A little messy to make? Yes, but less so than you'd think. Accompanied by a mixture of chopped parsley, lemon zest and capers and a sprinkling of chopped egg, it's an elegant weeknight splurge. But a wedge of lemon is all the garnish a well-fried cutlet really needs.
Potato And Artichoke Gnocchi In Lobster Broth
Mustard-Barbecued Lamb Chops
Lobster Butter
This is a Yankee take on the classic French recipe for beurre de homard, which incorporates cooked lobster meat into a compound butter. It is thriftier, using the shells to bring flavor instead of the lobster meat, but is no less delicious for that. The process is akin to making a lobster stock, with butter in place of water. Use the lobster butter as a melted dip for shrimp or yet more lobster, or as a topping for sautéed scallops or fish.