Dinner
8856 recipes found
Braised Quail With White Wine
Cambodian Hot-Pot Banquet With Vegetables And Seafood
Pan-Cooked Quail, Vietnamese-Style
Grilled Quail, Tuscan-Style
Leslie Revsin's Braised Quail With Juniper, Bayberry And Pomegranates
Fresh Pea And Morel-Mushroom Risotto With Grilled Quail
Chickens Under a Brick
These take only 12 or 15 minutes to prepare and can be held in a 50-degree oven for an hour or so. Therefore it is most convenient to grill them two at a time.
Quail in Escabeche (From Pedro Larumbe's recipe)
Babette's Cailles en Sarcophage
Roast Chicken With Fennel
The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.
Grilled Quail
Mushroom Hash With Black Rice
When I made this hash, I thought hard about adding cooked grain to the chopped mushrooms, as they’re so good on their own. You may choose to serve this without the black rice, but add it if you want a more substantial dish.
Roasted Chilean Sea Bass With Chive Oil
Breast of Quail With Wild Mushrooms
Grilled Quails
Braised Chicken With Tomatoes, Olives and Capers
Stir-Fried Chicken and Eggplant With Thai Basil
This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.
Chicken With Riesling
Civet de lievre marine (Marinated hare stew)
The hare should be marinated for 12 to 24 hours, but no more. If marinated for more than 24 hours, it will lose its freshness. The dish can be prepared several days ahead and reheated just before serving. Use a young hare that weighs no more than six pounds.
Medallions of Pork With Sweet Red-Pepper Sauce
Roast Chicken With Onions And Parsley
Baked Chicken With Potatoes, Cherry Tomatoes and Herbs
For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.
Braised and Roasted Chicken With Vegetables
The idea behind this recipe was to create a contemporary American chicken dinner. The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome that is just short of mind-blowing, with a variety of tastes and textures the classic cannot touch. You can make this dish with chicken parts and water or canned stock, but it’s more efficient — and far tastier — to begin with a three-to-four-pound chicken and go through the whole process. Stay away from the water-pumped monsters, please; the point is to find a bird that tastes like something. The dish will serve at least four people — six, if you add a couple of sides.