Dinner
8856 recipes found
Chicken Breasts and Endive With Fennel-Coriander Marinade
Chicken and Noodles With Sesame-Ginger Dressing
Country Fried Chesapeake Catfish With Jalapeño-Mint Aioli
At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape. You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.
Crab-Meat Quiche
A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about. This is a rosy bisque-like shellfish quiche with a handful of crab meat (use shrimp or lobster if you like).
Lindy Boggs’s Oven-Fried Chicken
Lindy Boggs, who represented New Orleans in Congress for 18 years, was as astute in the kitchen as she was in politics, and deployed the knowledge that she had gained growing up on a Louisiana plantation in both. Mrs. Boggs, a Democrat who championed women’s economic concerns, did all the cooking for her yearly garden soirees, which were attended by more than 1,000 guests. Here is her easy recipe for oven-fried chicken, which should be for anyone afraid of stovetop frying. It is a weeknight recipe from a busy woman who cooked, and governed, with confidence and grace.
Crab-Stuffed Sole With Fresh Mint Sauce
Veal Stew With Endive And Carrot
Quail With Toast and Liver
Sybil Arant's Catfish Baked With Cheese
Chicken With More Than 40 Cloves of Garlic
King Crab Soup With Saffron
Broccoli and Endive Salad With Feta and Red Peppers
Parents appreciate broccoli because it’s one vegetable that their children will eat. But what about broccoli for adults? How much plain steamed broccoli do you really want to eat? We rarely base a meal on this healthy food, yet there are plenty of ways to move it to the center of your plate. For main dishes, I am most likely to use broccoli in a salad, a soup or pasta. Those little flowers — the crown of the broccoli is the plant’s flower — are like sponges for tasty sauces, dressings and broths. Like other cruciferous vegetables in the Brassica family (kale, collard greens, cabbage, Brussels sprouts and cauliflower), broccoli contains sulfur-containing phytonutrients that have gotten a lot of attention from nutritionists for their potential cancer-fighting properties. It’s packed with vitamins C, A, K and folate, as well as with fiber. And broccoli is a very good source of manganese, tryptophan, potassium, B vitamins, magnesium, iron, calcium, zinc and vitamin E. In this beautiful salad, the bitter flavor of the endive is countered by the sweet red peppers and broccoli.
Egi's Tuscan Bean Soup
Fragrant Beef Cooked In Mint And Spinach Leaves
Corn-Crusted Catfish
Roasted Chicken With Preserved Lemons
Buttermilk-and-Cornmeal Pan-Fried Catfish
30-Vegetable Soup
Jean Vergnes's Clams With Blini
Boston Beans And Pork
Flash-Marinated Tuna on Fennel Salad and Tangerine Tomato Coulis
Yankee Pot Roast
Despite the hours it requires, pot roast is extremely easy to prepare because it needs little tending while it cooks, and it produces satisfying food for a crowd or for several meals, often both. That it calls for relatively inexpensive cuts of beef is also in its favor.
Watercress Meatloaf
Boiled Lobster With Lobster Mayonnaise
Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times’s Sunday Magazine in 2012. You boil the lobsters off and allow them to cool, then reduce the leftover stock to make a flavoring agent for mayonnaise. Add some chopped lobster knuckles to that, and serve a dollop of it alongside the claw and tail meat, perhaps with herbs or a chopped salad. It’s fancy food made easy.