Dinner
8856 recipes found
Cheese Blintzes
Chicken Waterzooi
Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child’s favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the recipe to The New York Times in 1987. It is easy weeknight cooking: the dish can be assembled in the morning before work, or even the night before. Then, in the evening, simmer it for about half an hour, and then use the cooking liquid to make a light but creamy sauce. Serve with potatoes or good bread.
Stir-Fried Goat With Fresh Coriander
Keftikes de Poyo (Chicken Croquettes)
Shredded Oxtail Salad With Mustard and Shallot
Grilled Medallions Of Venison With Black-Bean Pancakes
Scallopine of Venison With Madeira
Whole Wheat Matzo Latkes
Whole grains add flavor to pancakes, and they do the trick with latkes too. Beaten egg whites make these light as clouds, as long as you eat them right out of the pan. A sprinkle of sugar adds a crunchy contrast for breakfast, or leave out the sugar from this recipe and serve them as a side dish for roast chicken or brisket.
Salmon Gefilte Fish
Sauteed Venison Chops With Cognac Mustard Glaze
Fried Chicken (The Yellow Rose)
Chicken Skewers With Peanut Sauce
That peanut butter is relegated to the sandwich while sesame butter (tahini) is seen as an exotic food item is one of the wonderfully preposterous anomalies of American cooking. In the rest of the world, especially Asia, peanuts are special, used not only as a garnish but as a main ingredient in sauces. One such sauce incorporates coconut milk and classic Thai seasonings: curry paste or powder, nam pla, lime and cilantro. The coconut milk and peanuts make the mixture too powerful-tasting for most fish and too heavy for most meat. It is perfect, however, when teamed with chicken on the grill, especially boneless thighs.
Flamiche Aux Poireaux (Leek Tart)
Venison and Lentil Ragout
Helen Mceachrane's Corn Pudding
Cold Basil-Tomato Soup
Ricotta Cheese Stuffing for Jumbo Shells and Manicotti
Sauteed Loin of Venison
Almodrote de Berengena (Turkish Eggplant Flan)
Baked Sea Bass In Crust With Pernod Beurre Blanc
Venison Tournedos
Codfish Fillet With Parsnip Purée
This dish is, in effect, a deconstructed New England codfish cake but made with fresh, not salt, cod and with parsnip purée rather than mashed potato. The flavorings, however, are the same.
Venison Meatballs With Sour Cream