Dinner
8856 recipes found
Grilled Kofte Burgers
Pasta With Tomatoes and Beans
This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry. Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.
Chinese Cold Boiled Chicken
This is an easy dish, put together in minutes and abandon for an hour on a low flame. If you do it in the morning, it will be ready for lunch. But it can also be cooked a day ahead. Its flavors deepen with a night in the fridge. The recipe in three sentences: Season the thighs with salt and pepper, ginger, star anise and scallions, cover with water and simmer slowly. Remove the chicken, reduce the cooking liquid, then pour it back over the meat. Wait until it’s well chilled. To serve, sprinkle the ice-cold jelly-clad chicken with sesame oil, scallions, cilantro and jalapeño slices. Give it a squeeze of lime. If you want something extra, add cucumber, avocado and crisp lettuce leaves. Or take off the skin, shred the chicken and have it with cold noodles.
Omani-Style Lamb
Fried Soft-Shell Clams
Pasta With Anchovies and Arugula
The original version of this recipe, which I wrote in 2000 to accompany a column about the many wonders of anchovies, is one of the rare Minimalist recipes I wasn’t entirely happy with when I re-examined it. The problem was the proportions of the ingredients. My thinking about pasta dishes has evolved, and the more-sauce-less-pasta approach that’s emerged is one that’s pretty brilliant, if I do say so myself. So, it was a bit of a shock to look back at my original recipe and find that, for four people, I called for a full pound of pasta but only two cups of arugula. The resulting dish is delicious, thanks to garlic and anchovies, but uniformly starchy and a bit lacking in textural and flavor contrast. You can barely even taste the arugula when there’s only a half-cup in each serving. So I decided to do a little tweaking. My new version contains almost equal parts cooked pasta and raw arugula. Thanks to the increase in greenery, Pasta With Anchovies and Arugula 2.0 is lighter and more interesting than the original, though no less satisfying.
Country Omelet
Cheese Fettuccine, With Wild Mushrooms
Stir-Fried Brown Rice With Red Chard and Carrots
A lush bunch of red Swiss chard that I got at the farmers’ market was the inspiration for this stir-fry. The stems, which stay nice and crunchy, are an important ingredient in the stir-fry, so look for chard with nice wide ribs.
Linguine With Spring Vegetables
Pasta With Clams and Jalapeño
Jalapeño adds a welcome kick to this otherwise simple clam pasta. Ready in less than 30 minutes, it's a perfect weeknight meal for the height of summer, paired with a crisp, dry white.
Braised Duck With Olives
Cumin-Spiced Lamb Burgers
Tarte Flambée
Traditionally, this onion and bacon tart was a baker’s treat made from dough scraps leftover from bread baking. The scraps were rolled out, topped with raw onion, bacon and fromage blanc (a soft, yogurtlike cheese) and baked until the dough puffed and the onions singed at the edges. Now you’re as likely to find this savory tart at a restaurant or coming straight from someone’s kitchen as at a bakery. This version, adapted from the chef Gabriel Kreuther, uses a biscuitlike crust made with baking powder instead of the usual yeasted dough. Since you don’t have to let the dough rise, you can have a tarte flambée on the table in under 45 minutes. Serve this as an appetizer, a light main course, or for an unusual brunch offering. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Omelette Nature (Basic Omelet)
Scrambled Eggs With Bay Scallops And Bacon
Icelandic Lamb Loins
Icelanders eat lamb at an impressive annual rate, as Jason Epstein noted in his 2002 Times magazine article. While there, he and his friends prepared a few pounds of lamb loin, browning them in butter and finishing them in the oven. “It was an evening I shall never forget,” he wrote, “and one that I have since recreated many times, omitting the sugary potatoes and adding a dab of rosemary-infused demi-glace in a red-wine reduction to the lamb.” He shares that recipe here, and while he recommends the delicate Icelandic variety, domestic lamb will also suffice.
Peppers Stuffed With Rice, Zucchini and Herbs
I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn’t swell too much, and it’s right. It goes into the peppers uncooked and steams in the oven, inside the peppers (so it’s important to cook them long enough and cover the baking dish). Make sure that you spoon the sauce left in the baking dish over the rice once the peppers are done. These are good hot or at room temperature. I like to use green peppers.
Curried Duck Legs With Ginger and Rhubarb
Tarte Flambee
Risotto With Fennel And Broccoli
Braised Goose With Pears
Potato Savonnettes
For my potato savonnettes recipe, thick potato slices are cooked over high heat with a little butter, a dash of oil and water to cover. Some of the water is absorbed by the potatoes, and the remainder evaporates, creating a crusty, brown exterior and a moist center.