Dinner
8856 recipes found
Fettuccine With Porcini
Catherine Scorsese's Pasta Sauce
Savory Bread Pudding With Swiss Chard and Red Pepper
Don’t throw out that stale baguette! Here an old bread gets new life after being soaked in milk and mixed with some cooked chard and red pepper. Topped with cheese it makes for an easy, thrifty, midweek meal.
Dora Ricci's Tiny Meatballs
Turkey-Mushroom Bread Pudding
Mushroom and Meat Loaf
Craig Claiborne's Ravioli
Gloria Slater's Stuffed Veal Pocket With Oyster Dressing
Konigsberger Klopse (German Meatballs)
Fettuccine With Wild Mushrooms
Savory Bread Pudding With Kale and Mushrooms
These dishes, known also as strata, can be rich, but they are just as satisfying when made with low-fat milk. The formula works well for any number of cooked vegetables tossed with stale bread and mixed with milk, eggs and cheese.
Lentil Stew With Pumpkin or Sweet Potatoes
This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book “The Vegetarian Table: North Africa.” Whether you choose to use sweet potatoes or winter squash, you’ll be using vegetables with a great deal of vitamin A.
Chili Con Carne Loaf
Ukrainian Mushroom and Onion Dumplings
Vushka are plump mushroom-and onion-filled dumplings resembling tortellini. “Vushka” means little ears in Ukrainian, and with their curvy whorls, that’s just what they look like, especially when they turn bright red in a bowl of borscht served for Sviata Vecheria, the traditional 12-dish Ukrainian dinner that is meatless and dairy-free. The East Village restaurant Veselka serves the dinner from Dec. 24 to Jan. 6.
Veal Meatballs With Tarragon
Monkfish With Wine Sauce and Mushrooms
Savory Bread Pudding With Broccoli and Goat Cheese
For this comforting gratin, broccoli is briefly steamed and seasoned with garlic and thyme before being tossed with the bread, eggs, goat cheese and milk. You can include tomatoes if you can still find good ones.
Fettucine With Porcini
Pasta with Foie Gras and Truffles
Consider denting the budget with a foie gras and truffle indulgence for two. By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of Côte de Nuits. As for the truffle, fresh black is not required. A less costly tinned or jarred truffle provides juice to enhance the sauce.
Braised Rabbit With Porcini and Polenta
Risotto With Mushrooms And Peas
Smoky Oven Spareribs
Savory Whole Wheat Bread Pudding With Seared Tomatoes and Mushrooms
Tomatoes are just coming into the markets. You can get by with slightly under-ripe tomatoes in this dish.