Dinner
8856 recipes found
Baked Yams
Steamed Corn With Clams and Bacon
"The dish tastes exactly of August on a plate," Sam Sifton wrote in 2013 when bringing the recipe to The Times. "the saltiness of the clams amplifying what Pablo Neruda called the sweet, 'virginal' flavor of the corn." Adapted from ‘‘Seamus Mullen’s Hero Food," this fast summer recipe pairs sweet corn with briny clams and smoky bacon for a well-rounded, light dish.
Yam Puree
Lucky's Clams Provencal
Lamb Chops With Sorrel Sauce
Shrimp and Asparagus With Sorrel
Clams and Spaghetti With Spicy Tomato Broth
Many Italian recipes call for simmering fish and shellfish in “acqua pazza,” or crazy water. It's a quick way to make a small amount of tasty broth, and obviously more flavorful than cooking fish in plain water would be. Every cook makes it differently, but most recipes involve olive oil, tomato and a pinch of crushed red pepper. Garlic, parsley, capers, lemon and even smashed anchovy could also be part of the mixture. The end result is the perfect year-round medium for cooking fish fillets or shrimp or to serve as the base for a brothy bowlful of clams and spaghetti. It takes only a few minutes, and the cooking liquid, conveniently, is also the sauce. Basil leaves and fresh cherry tomatoes, halved and drizzled with olive oil and salt, give the dish a summery feel.
Clams With Asian Noodles
Spanish Chickpea Salad
Spicy Clam Pasta With Bacon, Peas and Basil
In a pinch, canned baby clams make a very decent pasta ingredient. There is great variation between different brands of canned clams — some are not salty at all, so bear that in mind when seasoning. The liquid in the cans is not needed here, but you may save it for another purpose if you wish.
Pasta With Parsley Sauce
Pappardelle With Fresh Ricotta, Squash Blossoms and Basil Oil
Ricotta is one of the great undersung cheeses and can be used in dozens of ways. Bake it in a hot oven in an earthenware dish with a little olive oil and rosemary, then spread it on toast for an antipasto or snack. Mix it with chopped cooked spinach or chard for filling ravioli or layering into baked pasta. Or, as is done here, fold the cheese into pappardelle noodles with barely cooked zucchini and squash blossoms and serve with basil oil and grated pecorino for a sensational summer pasta.
Shrimp With Tomato And Dill
Deep-Fried Bean Curd With Oyster Sauce
Chinese Sausage, Thai Style
Pork Chops Provencal
Maple-Sugar Creme Caramel
Swedish Spring Chickens
Lobster Bisque
Puerto Rican Rice and Chicken
Tuscan Bread Soup
Cabbage Pirozhki
A rich-tasting Eastern European pastry that isn’t rich at all. Of all the different fillings for the small oval Russian pies called pirozhki, cabbage has always been my favorite. The filling is a simple mixture of onions and cabbage, cooked in butter (traditionally in much more than I use here), until soft and sweet but not browned, then seasoned with dill, salt and pepper, and enriched with chopped hard-boiled eggs. I sometimes add a little ricotta to the mix. Traditional pirozhki dough is a rich pastry made with butter and sour cream. I tried my yeasted whole-wheat olive oil pastry and it worked beautifully.
Pork Chops With Onions, Cream and Tomatoes
