Dinner
8856 recipes found
Carrot and Leek Frittata With Tarragon
Tarragon enhances the sweetness of the carrots and leeks in this bright frittata.
Pork Ragù al Maialino
This is true restaurant cooking for the home: a recipe born of a professional kitchen’s need to use up leftovers, then cheated upon to strike away extravagances like suckling pigs, fresh-made pasta and veal stock. A common and inexpensive pork shoulder and a few extra pats of butter will do the trick nicely.
Chicken Breasts With Rosemary and Lemon
Stuffed Peppers With Red Rice, Chard and Feta
This filling of red rice, greens and feta, seasoned with fresh mint, is hearty and works very nicely with red peppers. Once your rice is cooked and greens are blanched it’s easily thrown together.
Pasta Kerchief With Poached Egg, French Ham And Brown Butter
Gabrielle Hamilton, the chef at Prune in the East Village, layers pasta kerchiefs with a poached egg, blanched bitter greens and a slice of French ham, then pours over a river of browned butter, a dozen or so toasted pine nuts and a few drops of balsamic vinegar. It can be done all in one pot, perhaps two. She poaches the egg and holds it on the side. The pasta is cooked in boiling water, and then a handful of watercress and arugula rolled in a slice of French ham and clamped between tongs is dipped in. Hardly a second and the greens are wilted and warmed. As it's assembled, a small pool of pasta water collects at the bottom of the bowl. So does a little vinegar water from poaching the eggs. And the brown butter slides down through the layers so that as you dig your spoon into it you splash into a salty, nourishing broth.
Spaghettini With ’Nduja
Arroz Con Pollo
Variations on this staple chicken and rice casserole, an easy one-pot meal, can be found throughout Spain and Latin America. The first step is to brown the cut-up chicken well on all sides. Saute the onions, garlic, green peppers and diced ham; then add the tomatoes, saffron, bay leaf and chicken broth. When the mixture comes to a boil, the rice, capers, olives and chicken are added. The dish cooks, covered tightly, in 20 minutes. To get the most authentic flavor, use high-quality saffron threads.
Grapefruit and Navel Orange Gratin
This winter dessert is adapted from a recipe from the French chef Olympe Versini's cookbook, "Olympe." The creamy custard that naps the fruit is made with orange and grapefruit juice instead of milk (with a small amount of crème fraîche thrown in). Since oranges vary in size, I’m giving you a weight rather than a number. You may not use the whole amount but I’m sure you’ll find a way to enjoy any leftover oranges. I used about eight small Valencia oranges in all for this but they were about a third as heavy – though juicer -- as big navel oranges.
Jasper's Pan-Roasted Lobster
Fresh Corn Risotto With Basil, Tomato And Lime
Risotto With Broccoli
Sometimes I get bored with broccoli — but then I use it in a risotto, and it’s like a completely new vegetable. The diced stems retain a nice texture that contrasts with the tender flowers. Make sure to slice the flowers thin for the most delicate results.
Andalusian Cabbage Stew
This simple Spanish stew is spiked with a splash of sherry vinegar as you finish cooking it. Serve the stew as a side dish or as a main dish with rice.
Summer Squash Ribbons with Cherry Tomatoes and Mint/Basil Pesto
The texture of these squash ribbons can be as satisfying as pasta if the squash is cooked just until flexible, about two to three minutes. The dish is quite beautiful, and once you’ve shaved the squash – which really doesn’t take that long – it comes together in no time. The best tool to use for tossing and stirring the squash and the cherry tomatoes is tongs. Serve as a light main dish or as a side.
Risotto With Eggplant and Tomatoes
You could make a different dish with tomatoes and eggplant every day of the summer in Provence. I used a couple of small eggplants for this, but you can use 1 large one if that is what is available. I also used round rice from the Camargue, the Rhone delta region of southern France, which has the same risotto-friendly qualities as arborio rice.
Lamb Ragout
Pan-Fried Risotto Cakes
Polenta With Mushrooms, Favas and Tomatoes
I can never resist adding fresh favas to a dish during their short season. The mushroom and tomato mixture is excellent on its own, but take advantage of favas before they disappear from the market.
Bean and Farro Soup With Cabbage and Winter Squash
This is a big, comforting soup — nothing fancy, just a hearty potage with lots of texture and layers of sweet and savory, earthy and vegetal flavors. Serve it to hungry houseguests and children for lunch or dinner.
Saffron Risotto With Spring Onion, Saffron and Green Garlic
This is inspired by — but much lighter than — risotto Milanese, the mother of all risottos. If you’ve never made a risotto, start with this utterly simple classic. Green garlic resembles spring onions or leeks. The young bulbs have not yet set cloves. The flavor isn’t at all sharp, but more like the flavor of leeks. Prepare as you would leeks.
Poached Salmon Steaks With Herbed Vinaigrette Sauce
Barley Risotto With Cauliflower and Red Wine
The Italians make a risotto-like dish called orzotto with barley. It has a chewier, more robust texture than risotto made with rice and considerably more fiber. I like to use red wine in this dish, both for its flavor and because I like the way it tints the cauliflower.
Bruschetta With Smashed Beans, Sage and Kale
This is comfort food — a generous spoonful of thick beans seasoned with fresh sage on top of a substantial slice of garlic toast. To make a meal of it I top the beans with seasoned greens and a little Parmesan.
Baked Savory Custard With Cheese
Butternut Squash and Bacon Risotto
The classic risotto technique applies here, though with a frugal twist. I blended the cooking liquid for the butternut squash and about half of the diced cooked squash itself to produce my vegetable broth. The rest of the diced squash is folded in near the end of cooking. A generous helping of smoked bacon gives the result main-dish heft. This risotto does not need a final dollop of butter or a dusting of cheese.