Dinner

8856 recipes found

Braised Veal Shanks With Garlic
cooking.nytimes.com faviconNYT Cooking

Braised Veal Shanks With Garlic

3h 30m4 servings
Pigeon aux Endives Confites (Squab with endive)
cooking.nytimes.com faviconNYT Cooking

Pigeon aux Endives Confites (Squab with endive)

1h 10m4 servings
Swedish Pancakes with Lingonberries (Plattar)
cooking.nytimes.com faviconNYT Cooking

Swedish Pancakes with Lingonberries (Plattar)

2h 10m6 - 8 servings
Wild-Mushroom Pie With Polenta Crust
cooking.nytimes.com faviconNYT Cooking

Wild-Mushroom Pie With Polenta Crust

4hTen servings
Corn and Lobster Pie in a Chili-Polenta Crust
cooking.nytimes.com faviconNYT Cooking

Corn and Lobster Pie in a Chili-Polenta Crust

2h 30mSix servings
Baked Endive
cooking.nytimes.com faviconNYT Cooking

Baked Endive

45m2 - 3 servings
Spring Spinach And Lamb Ragout
cooking.nytimes.com faviconNYT Cooking

Spring Spinach And Lamb Ragout

1h 45m6 servings
Creamy Mascarpone Polenta
cooking.nytimes.com faviconNYT Cooking

Creamy Mascarpone Polenta

1h 10mEight servings
Lamb and Rice With Olives and Dried Cherries
cooking.nytimes.com faviconNYT Cooking

Lamb and Rice With Olives and Dried Cherries

1h2 servings
Grilled Cornish Hens With Pecan Crust
cooking.nytimes.com faviconNYT Cooking

Grilled Cornish Hens With Pecan Crust

45m4 servings
Poussins or Cornish Hens With Rosemary, Orange And Shallots
cooking.nytimes.com faviconNYT Cooking

Poussins or Cornish Hens With Rosemary, Orange And Shallots

4h8 servings
Sautéed Shredded Cabbage and Squash
cooking.nytimes.com faviconNYT Cooking

Sautéed Shredded Cabbage and Squash

You can just cook these vegetables in a skillet and serve them with grains for a great vegan dinner, or turn them into a hearty vegetarian (but not vegan) Provençal-style gratin.

1h 30mThe sautéed vegetables alone serve 4; the gratin serves 6.
Cornish Hen Biryani
cooking.nytimes.com faviconNYT Cooking

Cornish Hen Biryani

4h 40mSix to eight servings
Pecan-Stuffed Cornish Hens
cooking.nytimes.com faviconNYT Cooking

Pecan-Stuffed Cornish Hens

1h 15m4 servings
Cumin-Rubbed Lamb Chops With Cucumber Salad
cooking.nytimes.com faviconNYT Cooking

Cumin-Rubbed Lamb Chops With Cucumber Salad

1h4 servings
Horseradish Cream With Dried Cherries
cooking.nytimes.com faviconNYT Cooking

Horseradish Cream With Dried Cherries

10mAbout 1 cup
Lentils
cooking.nytimes.com faviconNYT Cooking

Lentils

40m4 servings
Reindeer, Venison or Beef With Mushrooms and Berry Sauce
cooking.nytimes.com faviconNYT Cooking

Reindeer, Venison or Beef With Mushrooms and Berry Sauce

1h 30m10 servings
Pino Luongo's Squab Salmi Style
cooking.nytimes.com faviconNYT Cooking

Pino Luongo's Squab Salmi Style

20m4 servings
Savory Pumpkin Tart
cooking.nytimes.com faviconNYT Cooking

Savory Pumpkin Tart

This rustic dish is inspired by a recipe served in France, in the Loire Valley, during harvest time. At lunch, this delightful tart shared the table with green lentils and pork sausages. Feel free to make the tart the focus of a meal, perhaps with a side of bright greens.

2h6 to 8 servings
Squabs in Grape Sauce
cooking.nytimes.com faviconNYT Cooking

Squabs in Grape Sauce

45m3 to 6 servings
Roasted Cornish Hens With Grapes
cooking.nytimes.com faviconNYT Cooking

Roasted Cornish Hens With Grapes

1h4 servings
Broiled Cornish Hens With Spicy Salt
cooking.nytimes.com faviconNYT Cooking

Broiled Cornish Hens With Spicy Salt

30m4 servings
Lamb Stew With Leeks And Potatoes
cooking.nytimes.com faviconNYT Cooking

Lamb Stew With Leeks And Potatoes

1h 30m4 to 6 servings