Dinner
8856 recipes found
Ham Steaks With Madeira Sauce
Pan-Seared Scallops With Cabernet Risotto And Lemon Broth
Baked fish with clam stuffing
Roasted Vegetable Fagioli Soup With Winter Pesto
Roast Maine Lobster With Bourbon And Brown Butter
Sweet-and-Sour Pot Roast
Olive-Oil-Poached Bay Scallops With Chickpeas
La Vignarola Roman-Style Spring-Vegetable Stew
Potato and Chickpea Soup With Yogurt
Stuffed corn husks
Baked Chicken Bajan Style
“It is difficult to travel abroad without picking up an idea or two about cooking,” Pierre Franey opened his 1982 column that featured this recipe. Spicy from hot red-pepper flakes and crisp from a mix of oil and seasoned flour, this chicken dish is inspired by a chef cooking at a Barbados restaurant. One guest, he wrote, “mistakenly assumed that the chicken had been deep-fried Southern style.” Instead, it was baked, as it is here, yielding a crisp skin without nearly as much oil.
Tarte Au Maroilles (Maroilles Cheese Tart)
Crispy Day-Boat Scallops In A Carrot Reduction
Tangerine Tuna
Wild Mushroom Tart With Walnut Cream
Mexican-Style Pot Roast With Raisins And Almonds
Chicken-Fried Steak
Roasted Cod With Tangerine Sauce
Auvergnese Seven-Hour Leg Of Lamb
This dish, brought to The Times by Patricia Wells in 1988, came from a cheesemaker near Salers, France. The lamb is cooked long and slow alongside vegetables for several hours. While the dish is called seven-hour lamb, the size of the leg of lamb will dictate the cooking time. Peek in on it frequently, and adjust the liquid as needed.
Salmon With Chive Oil, Cauliflower and Greens
Provençal Leg Of Lamb With Potato Gratin
Chickpea Casserole
Baked Garbanzo Beans
Pasta With Bread Crumbs and Anchovies, Sicilian Style
Here's a delightfully simple yet deeply flavorful Sicilian-style pasta sauce from Paula Wolfert, the prolific Mediterranean cookbook author. As you wait for your pasta to cook, sauté a garlic clove in a good bit of olive oil, then discard the clove. Toss in two cans of anchovy fillets and mash them with the back of your spoon until they dissolve into a fragrant sauce. Drain the pasta, then combine it with the anchovy sauce and serve. Sprinkle with chopped fresh parsley for color and toasted bread crumbs for crunch. If you're serving this as a main course, double the recipe, for four generous servings.