Dinner
8856 recipes found
Shrimp and Vegetable Bombay With Rice
Red-Wine Risotto
Chicken Cooked With Rice
Best Talent Attainables Mincemeat Pie
Pasta With Spinach And Blue Cheese
Endives With Ham
Mottled Beans With Collard Greens
Turkey, Lentil Casserole
Malay Beef Satay
Saffron Risotto With Scallops
The focus here is on bay scallops, which are smaller than their ocean counterparts and bring a briny sweetness to any dish. It is worth saving fish heads and shrimp shells to make seafood stock, but if homemade is not available, the store-bought kind will do. Watch the cooking time -- the rice should be served al dente. (The New York Times)
Eggplant Stuffed With Creole Shrimp
Quails With Rosemary On Soft Polenta
Boston Clam Chowder
White Bean And Endive Soup
Endive Cheese Tart
Cauliflower, Brussels Sprouts and Red Beans With Lemon and Mustard
When you have lots of leftover vegetables in your fridge, a simple and delicious vegetarian skillet supper might be just the thing. Two things to remember: 1) A wok should not be limited to Asian stir-fries. 2) The cooking water drained off from cooked barley or brown rice can be added to cooked vegetables the way pasta cooking water is sometimes used to moisten and add texture to an accompaniment. The starch in the nutrient-dense water enriches the vegetables like a sauce. Just add more water than the usual proportion that you’d use – say a quart for a cup of brown rice or barley, and drain the grains through a strainer set over a bowl when they’re tender. You can cook this beautiful, lemony skillet dinner in a well-seasoned wok or a heavy nonstick pan. You’ll get the best seared flavor in a wok. Serve with quinoa.
Steak Hache au Gorgonzola (Hamburgers with Gorgonzola)
Polenta Pizza With Mushrooms
Parmesan-Polenta Souffle
Gorgonzola Cream Sauce For Pasta
Curried Chicken With Apples and Dried Cherries
Dried Cranberry, Cherry and Tomato Relish
James Budros's lobster and scallops with beurre blanc