Dinner
8856 recipes found
Swiss Chard Fritters
This recipe, adapted from “Jerusalem,” by Yotam Ottolenghi and Sami Tamimi, appeared in The Times in 2012 as part of a Hanukkah food article. It is packed with fragrant dill and cilantro, and studded with feta. The fritters would go well with smoked salmon and a little yogurt, or a garlicky spread of beets, dill, walnuts and horseradish that pulls from the Ashkenazi tradition. Either way, they are a great vegetable counterpoint to the starchier dishes of Hanukkah. They cook fast, and should be served warm.
Steamed Fish Slices
Marinated Grouper With Coconut-Ginger Rice
Poached Fillet Of Sole In Celery Sauce
Peruvian Ceviche
Ceviche is Peru’s national dish. Walking the streets of Lima, it is hard to go three blocks without finding a cevicheria serving up the popular delicacy. Versions are also sold from mobile vending wagons pushed along the dusty streets of the capital's shantytowns and at fine eating establishments in the most affluent residential areas. This one, with its spicy red peppers and tart lemon juice, would go well with corn and sweet potatoes, a light and refreshing meal.
Sole Meuniere
In the excitement of the new, sometimes the appeal of the old-fashioned sole meunière is forgotten. And yet, the second you allow your fork to tug the buttery, crisp pan-fried fillet, you're powerless to resist. Like a lot of haute cuisine, sole meunière is forever.
Fried Chicken With Cornmeal
Dan Dan Noodles
Sauteed Fillet of Sole With Fresh Tomato and Ginger Sauce
Fillets of Sole In Herbed Butter
Rolled Fillets of Sole a la Nage
Roasted Monkfish With Morels, Dandelion And Artichoke Sauce
Len Allison's Baked Crabmeat Pirogi
Charred Buffalo Medallions With Coffee Barbecue Sauce
Sole With Ramps, Asparagus and Roasted Potatoes
Sole With Mustard Sauce
Sole Rolls with White Wine Sauce (Paupiettes de Sole au Vin Blanc)
Sea Bass in Black Bean Sauce
Do not be alarmed by this list of ingredients. This dish is much simpler to prepare than it may seem.
Isobho (Soup With Oxtail)
Clam-stuffed Sole Fillets (Filets de Sole Farcis aux Clams)
Barbecued Lamb With Rhubarb and Dandelion
Breaded Fillets of Sole With Tomatoes
Pan-Roasted Pork Chops With Dilled Potato Salad
Du Pont Turkey With Truffled Zucchini Stuffing
Turkey was served often at Winterthur, an ancestral home of the du Pont family, in Delaware. The birds were raised on the estate, in great enough numbers for the family to give them to employees at Thanksgiving and Christmas. The land was purchased in 1810 by Eleuthère Irénée du Pont; the house was built in 1839 and opened to the public as a museum of American decorative arts in 1951. Many of its recipes survive, among them one for truffled turkey and stuffing, which Pauline Foster du Pont, who was married to Eleuthère Irénée's grandson, included in her personal handwritten cookbook. First, three pounds of zucchini were boiled, then peeled, mashed and seasoned with salt, pepper and butter. This was the stuffing. Then the contents of an entire can of black truffles were sliced and slipped under the turkey’s skin. To serve, the meat was carved and then put back in its skin so that the turkey appeared to be whole. In this adaptation, the bird is rubbed with truffle butter, and the zucchini (finely chopped, not mashed) is bolstered with bread crumbs and more truffle butter. But it does not suggest replicating the reassembled turkey. You will have enough to do at Thanksgiving without attempting it.