Dinner
8856 recipes found
Flounder In Saor
Flounder Fillets With Chopped Pecans
Salt-Free Flounder With Cumin and Peppers
Sauteed Soft-Shelled Crabs On Herbed Toast
Fastest Roast Turkey
Here is a turkey for when time and oven space are at a premium. The bird is butchered before cooking, its backbone removed (a technique called spatchcocking) and its legs separated, increasing the amount of surface area exposed to the oven's heat and decreasing the amount of cooking time dramatically. The overall height of the turkey also comes down, so two turkeys may fit in the oven, or one turkey and a baking pan filled with dressing. As with a whole bird, you should tent the meat with foil when it has finished cooking, and allow it to rest for at least 30 minutes before serving.
Yucatan Fish With Crisp Garlic
Flounder With Herb Blossom Butter
Herb blossom butter sounds fancy, but it’s really just a prettier, more floral, summery version of herb butter, perfect with any white-fleshed fish, salmon or trout. If you have no access to flowering herbs, simply use chives, thyme and dill instead to make a plain herb butter. Look for herb blossoms at farmers markets or buy a couple of blooming potted herb plants, or ask a friend with a vegetable garden. Edible flowers and all sorts of herb blossoms are also available online.
Flounder Fillets French Style
Roast Haddock Fillet With Scalloped Potatoes
English-Style Breaded Flounder Fillets
Rotisserie Chicken and Roasted Vegetables
Tripes a la mode de Caen (Baked tripe with Calvados)
Sautéed Flounder With Walnut And Garlic Sauce
Haddock on Polenta With Tarragon Sauce
Smoked Trout With Watercress Sauce
Smoked Trout Frittatas
There isn’t much in the way of food that tart, citric, sometimes spicy and often refreshing Austrian rieslings can’t handle with aplomb. Spring’s challenges, like artichokes, asparagus and salads, would not daunt them. Nor would eggs. In fact, the whiff of sulfur up front in some of the wines suggested eggs.Here’s a simple brunch or lunch preparation suited to entertaining. Individual frittatalike mixtures, inspired by the Spanish tortilla of eggs, potatoes and onions, with the addition of smoked trout, are baked, not fried. They can be made up to an hour in advance and reheated or even served just warm. A salad is all that’s needed alongside, and do not hesitate to toss in some asparagus or artichokes.
Black Bean And Papaya Salsa
Famous Beef Barbecue
Cod Smothered With Wild Mushrooms
Sambal Stingray in Banana Leaf
Soft-Shell Crabs On Papaya-Mango Salsa
Jicama Salad With Lime Vinaigrette and Mint Cream
The chef Eric Werner, who moved from Brooklyn to the Yucatán Peninsula, in Mexico, in 2009, and opened Hartwood in Tulum, puts in long hours on the road every week chasing down local produce at remote markets and farms. He might not know what he'll do with it once back in the kitchen, he has the knack for turning a jumble of tropical fruits and vegetables into an American-style composed salad or a rustic but elegant side dish. Jicama is native to Central America, and readily available in the United States, but most home cooks haven't embraced it yet. This salad should change that. It's sliced into refreshing, crunchy slices, then lavished with flavors like mint and lime that are cool, tart and sweet. If you're not putting the salad together immediately, keep the sliced jicama in the refrigerator, covered with cold water and a squeeze of lemon juice. It will last for at least a day. Pat dry before using.
Codfish Cakes