Dinner
8856 recipes found
Lamb Kebabs With Coriander Sauce
Lomo Saltado
Pheasant Madeira
Summer Brined Turkey
Salmon in Seaweed Crust Stuffed With Smoked Cod
Salmon Braised In Winter Vegetable Essence
Smoked-Fish Risotto
Sweetbreads With Madeira Sauce
Eggplant Caviar, With Onion and Green Pepper
Roast Eye of Round
Stir-Fried Celery in Meat Sauce
Stir-Fry Peppers and Onions
Risi Bisi
This Italian dish, featuring rice and fresh peas, is a simple primed for weeknight. Ready in 30 minutes, it requires attention at the stove, but only for a brief period. The result is a tender risotto, studded with prosciutto and peas, and brightened with herbs and lemon.
Chicken And Avocado, With Grapes
Peppers, Onions and Sausage Sandwiches
Pot Roast A La Marseillaise
Off-Oven Roast Beef
White-Bean Soup With Pesto
Slow Roasted Duck With Orange-Sherry Sauce
The New Orleans raconteur Pableaux Johnson scored this recipe from Greg Sonnier of Gabrielle restaurant in the Mid-City neighborhood back in 2004, calling it a reflection "of the dual nature of New Orleans cookery." Inspired by the haute cuisine of K-Paul's Louisiana Kitchen, where Mr. Sonnier got his start, it also takes more than a bow toward the city's legendary street food tradition of gravy-soaked po' boys laden with French fries. At the restaurant, Mr. Sonnier served the dish over shoestring potatoes. Home cooks can substitute mock frites or hash browns. Either way, the interplay between the moist meat, luscious sauce and crisp potatoes is nonpareil. (Sam Sifton)
Spring Vegetable Stew
This is inspired by a lush Sicilian springtime stew called fritteda that also includes peas and fava beans (and much more olive oil). This one is simpler, but equally sweet and heady because of all the fennel and the spring onions. I like to serve it with bow tie pasta and a little Parmesan as a main dish, or with grains as part of a meal in a bowl. It also makes a delicious side dish with just about anything. The stewed vegetables will keep for about 3 days in the refrigerator, but the dish is best freshly made.
Rick Moonen's Cioppino
This recipe may look laborious. To simplify, chef Moonen suggests making the consomme a day in advance and refrigerating it, or up to one month in advance and freezing it.
Mixed-Greens Pie With Cornmeal Crust
Basic Pot Roast
This is a straightforward and simple recipe for pot roast, a versatile dinner meal that favors families and friends alike. The ingredients call for beef or veal stock, but chicken stock will do in a pinch — indeed it is far preferable to using beef bouillon or canned beef stock, which are often tinny in flavor.
Italian Pot Roast (Stracotto)
Pot roasts exist in many cuisines, of course, and the Italians have stracotto, which means "overcooked." Like many other roasts, this one cooks low and slow after it’s seared. But here, red wine adds depth to the tomatoes, and a smattering of fresh basil contributes to its complexity. Make this for your next Sunday supper, or on a cold winter evening.