Dinner
8856 recipes found
Chicken Quesadillas With Avocado-Cucumber Salsa
There is one caveat when using leftover grilled meat. As the meat chills, the flavors recede, becoming quieter and mellower. For these quesadillas that I made out of Sunday’s grilled chicken thighs, shredded and stuffed into a corn tortilla with a little cheese and quickly toasted, I stirred together a lime-zest-imbued cucumber and avocado salsa that added a welcome citrus edge.
Italian Sausage Sandwiches
These tasty sausage and melted provolone sandwiches are a snap to put together and can be made with grilled, roasted or pan-fried sausages. A quick slaw of cabbage, carrots, mayonnaise and pickled peppers adds a moist and spicy crunch.
naan with arugula and prosciutto
I got the idea from Gourmet. It is sooo good and sooo easy!
Inside-Out Lamb Persillade
Boneless leg of lamb is a good choice because it is nicely suited to stuffing. Most supermarkets and butchers carry already-boned leg of lamb, and if they don’t they’re capable of doing it for you quickly. Toss on the persillade and fold one half of the meat on top of the other. Then roast it. The persillade stays put and flavors the meat beautifully. You won't serve a prestigious cut, but you'll serve a meaty, great-tasting one.
Stale-Bread Pizza
Escarole Soup With Rice
Simple Pad Thai
Pad Thai is essentially a stir-fry and requires little more than chopping and stirring. It comes together in less than a half-hour. First you'll need rice stick noodles, which are pale, translucent, flat and range from very thin to more than a quarter-inch wide; you soak them in hot water until they’re tender. Meanwhile, make a sauce from tamarind paste, now easily found in larger supermarkets or online. The paste, made from the pulp of the tamarind pod, is very sour, but more complex than citrus. (It can vary widely in its potency, so be sure to taste as you go.) Made from fermented anchovies (and much like the garum of ancient Rome), fish sauce (nam pla) is another important ingredient. Honey and rice vinegar round things out.
Lebanese Potatoes With Cilantro Sauce (Batata Harra)
Batata Harra is a Lebanese dish of twice-fried potatoes. The crisp, golden cubes are served with a sauce of cilantro, garlic, and olive oil. Philippe G. Massoud, the executive chef and co-owner of Ilili in New York, says it’s “a poor man’s dinner, eaten with eggs, or with tomatoes and scallions.”
Chickpea Tagine With Chicken and Apricots
Tagines, the slow-cooked, deeply aromatic stews of North Africa, are traditionally made and served in distinctive clay pots, often with lamb, and usually over couscous. This isn’t a traditional version: It’s fairly quick, and it relies on a heavy-bottomed saucepan rather than a tagine. With chicken thighs, bulgur, chickpeas and dried apricots, it comes together to produce an Americanized version that is a super one-pot dinner, fast enough for a weeknight despite the long ingredient list, and infinitely variable.
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Dinner Tonight: Bangers and Mash with Onion Gravy Recipe
Bangers and mash sounds like a relatively simple, two-ingredient dish, but there's actually a third, equally important component that doesn't get main billing: onion gravy, the glue that holds this meal together.
Roasted Halibut With Lemons, Olives and Rosemary
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It’s a lighter main dish that won’t leave anyone hungry.
5 Ingredient Onion and Garlic Soup
This easy and delicious onion and garlic soup recipe is my go-to since I always have everything I need on hand. It only has 5 ingredients and it freezes well.
Chicken Teriyaki
Teriyaki is derived from the Japanese root words teri, which means “to shine,” and yaki, which means “to broil or grill.” That’s the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and a pleasure to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.
Frisée Salad With Poached Egg
This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it.
Dry-Brined Turkey
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining). No more fussy liquid brine that alters the texture of the meat — just crisp, golden skin and tender, moist meat. This turkey will be the talk of the table. Allow two days for the bird to season before roasting.
Stir-Fried Winter Squash and Tofu With Soba
Winter squash is a nutrient-dense vegetable, with lots of vitamin A in the form of beta carotene (the more orange the flesh, generally the more vitamin A in the squash), vitamin C, potassium and dietary fiber. Winter squash goes well with ginger, and this stir-fry makes a delicious vegetarian main course. Use a sweet, dense squash like butternut for this dish.
Risotto With Winter Squash and Collard Greens
Collard greens and roasted winter squash are very compatible in this nutritious and rich-tasting risotto. The squash, an excellent source of vitamin A, is sweet and tender, while the collards are earthy, with a slightly chewy texture.
Seafood in Stout
Sautéed Salmon With Brown Butter Cucumbers
A gorgeous salmon fillet needs little more than a sprinkling of salt and pepper and a few minutes of gentle sautéeing in melted butter. You could stop there and serve the fish with salad and a crusty piece of bread. Or you could go one quick step further and add minced garlic, chopped cucumber and dill to the pan. The cucumber turns nutty in the pan’s brown butter, with a tender exterior that remains crunchy in the middle — a nice contrast to the silky salmon. Wild salmon, which is costlier than farmed fish, is worth the price for its sweet, smooth texture and brilliant color. Be sure not to overcook the fillets, which should be soft and barely opaque.
Creamy Pasta With Smoked Bacon and Peas
This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author. It was featured in his cookbook “Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals," and it's a favorite of his daughters, Poppy and Daisy. It's wholesome (no powdered cheese!), and it can be ready in about 15 minutes.
Korean Fried Chicken
Yangnyeom dak, or Korean fried chicken, known for its crunchy exterior and spicy-sweet glaze, became popular in South Korea when fast-food places opened there after the war. Along with budae jjigae, tteokbokki and corn cheese, it’s part of a category of food known as “anju,” or dishes typically eaten with alcohol, but it's a crispy, sticky delight no matter what you're drinking. This five-star version, which was adapted from “Quick & Easy Korean Cooking” by Cecilia Hae-Jin Lee (Chronicle, 2009), can be made with boneless chicken thighs or bone-in wings.
Pasta With Beans and Mussels
Grilled Clams With Lemon-Cayenne Butter
My Grandmother's Tomato Bisque
This is how my grandmother always made tomato soup. It's extremely simple, and relies entirely on extremely red, ripe tomatoes - I only make it if I happen to see tomatoes that look particularly ripe and fresh for sale, not the other way around. It's also very important to use a heavy cast iron pan that is well seasoned, and to get the butter as hot as you can without burning it.