Dinner
8856 recipes found
Tomato Sauce With Lamb and Pasta
Shrimp in Spiced Carrot Juice
Crepes Belle-Hélène
Oven-Smoked Ribs
It took a few tries, but I finally came up with what I’d call “smoke kissed” ribs in my oven. I started with a dry rub; it’s the same one I use every summer, based on a recipe my friend Chris Schlesinger shared with me years ago. Then I used a roasting pan and aluminum foil to cobble together a smoker. It’s a rudimentary approach, but one that creates a smoky steam that in turn infuses the meat.
Passion Fruit Hearts
Potato, Canadian-Bacon and Gruyere Pie
Spareribs Korean Style
Chipotle Chicken Sausage
Rabbit With Pappardelle
Swiss Steak With Mushrooms and Red Wine
Summer Squash Bread Pudding With Feta
This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese. Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.
Winter Ribs
Baked Stuffed Eggplant
Canadian Bacon With Onion and Apple
Pecan Soup
Red Snapper With Hot Pepper and Cilantro
Aunt Rosie's Oven-Barbecued Spareribs
Scampi With Cream
Pappardelle With Feta Cheese Sauce
Quail in an Omelet Beggar's Purse
Moroccan Marinated Fish
Vernon's Jerk Snapper
Broiled Sardines With Lemon and Thyme
This is a dish that is both humble and elegant, full of flavor, with the glistening silver skin of the sardines crisping in the heat. It’s also not fussy in the slightest, which means it could easily serve as the centerpiece of a light weeknight meal, with a large bowl of greens and crusty bread. First, heat the broiler (and with it, a sturdy pan), then stuff the sardines with whole thyme sprigs and sliced lemon. (Seasoned bread crumbs would be another sound addition.) Place the sardines in the pan with a generous slick of olive oil and run them under the broiler for about 5 minutes, without flipping, until the flesh is opaque and the skin is browned. Serve them whole, laid out on a platter, garnished with extra thyme branches and other chopped herbs if you have them. To eat, use a fork to tease away the white meat from the top of the skeleton, then carefully remove the intact skeleton to reveal the bottom filet.