Dinner
8856 recipes found
Lima Bean Soup
Wild Mushroom and Squash Blossom Soup
Fairly Classic Gefilte Fish
Easy Shrimp Pad Thai
Old-Fashioned Beef Stew
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully. For additional variations on the recipe, you might also enjoy this video. Keys to This Recipe How to Make Beef Stew: Beef stew is made in different ways across cultures, but at its core, it is simply tough cuts of meat slowly cooked with vegetables in liquid. Over hours of simmering, all the flavors meld together and the ingredients soften to tenderness. How to Thicken Beef Stew: Starches, like the flour and potato in this recipe, thicken beef stew. Here, beef cubes are coated in flour, then browned, leaving flour in the pan while sealing flour to the meat. When the meat is later simmered, that flour thickens the liquid as do potatoes, which release their starches as they cook. How to Make Beef Stew on the Stove: It's important to cook stew slowly over low heat. High heat will cause the meat to tighten and toughen, while low heat allows the meat to become fall-apart tender. Simply cover the pot and keep the heat as low as it goes. What to Serve With Beef Stew: The best accompaniments to beef stew can soak up the sauce. A crusty baguette works well, as does rice. A beef stew is hearty enough to be a one-pot meal, but you can make a salad with some crisp, fresh vegetables.
Roast Chicken With Lemon Grass
Grilled Marinated Swordfish Steaks
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey’s green bean and tomato salad. It's a meal you'll never forget. (The Monterey Bay Aquarium's seafood watch list provides up-to-date information on sustainable seafood options here.) Why You Should Trust This Recipe The celebrated French chef Pierre Franey first created this recipe in 1993, and it remains the most popular swordfish recipe on New York Times Cooking. After a career in noted fine-dining kitchens, he began writing The Times’s “60-Minute Gourmet” column in 1976, teaching home cooks how to simply and quickly prepare restaurant-quality dishes.
Jacques Pépin's Stuffed Peppers
In this classic home cooking recipe from Jacques Pépin, green bell peppers are stuffed with a hearty combination of mushrooms, ground sausage, onion, zucchini and fresh bread crumbs, then baked for a little over an hour until the peppers are tender and the filling cooked through. They're not only easy to make, they are also endlessly adaptable. Don't have bread crumbs? Use orzo, rice, quinoa or practically any other cooked grain. Not a fan of zucchini? Add some diced tomato, eggplant or summer squash. Vegetarian? Leave out the sausage and toss in some cooked beans or grated cheese. Make it your own. Just remember to season and taste the filling as you go. If it tastes good outside of the pepper, it'll taste good inside, too.
Roasted Atlantic Salmon With Savoy Cabbage
Boiled Virginia Ham
Chicken Pot Pie With Wild Mushrooms
Macaroni and Cheese With Velveeta
Low Country Hush Puppies
Chicken Pot Pie With Biscuit Topping
Microwave Gefilte Fish
Sautéed Spinach
This is a wonderfully simple, snappy side dish, and it welcomes variations. Try a little lemon zest, sauteed onion or white wine mixed in.
Basic Texas Meat Loaf
Grilled Duck Legs With Frisee Salad
Duck Legs With Cabbage and Tomatoes
Braised duck legs, falling off the bone, has long been a match for vegetables such as cabbage, turnips or white beans. This recipe, based on a dish by Paul Bertolli of Chez Panisse featured in “The Open Hand Cookbook” (Pocket Books, 1989), can be doubled or quadrupled easily.
Roast Duck Breast With Carrots
Pasta Casserole With Goat Cheese and Salsa
Tuna Steaks, Grilled and Marinated
Goulash Soup