Dinner
8856 recipes found
Linguine With Lobster In Tomato Sauce
1h 40m10 servings
Roast Goose With Apple and Prunes
4h6 - 8 servings
Baked Apples With Calvados
40m6 servings
Pears Baked in Grappa
55m4 servings
Pumpkin Stew With Lamb
1h 35m6 to 8 servings
Marina Polvay's Pumpkin Pancakes
55m30 pancakes
Steamed Sea Bass in Ginger
1h5 servings
Pumpkin Soup With Shrimp
1h 5m8 to 10 servings
North Carolina Fish Muddle
1h4 to 6 servings
Grilled Yellowfin Tuna With Sun-Dried Tomatoes And Corn
1h 20m4 servings
Maple Sugar Glazed Roasted Poussin
1h 1m4 servings
Apple and Fennel Soup
1h 40m8 servings
Monkfish Encrusted With Pistachios
20m4 servings
Rosh ha-Shanah Pot Roast
3h 30m6 servings
Turkey Loaf
1h 35m8 servings
Lamb and Bean Stew
2h 30m8 servings
Chicken Breasts With Tomatoes and Eggplant
1h4 servings
Lentil Salad With Frankfurters
45m6 servings
Vegetable Soup With Meat
2h 15m20 cups
John Egerton's Roasted Corn
1h 15m6 servings
Stuffed Quail Gumbo
John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s. Instead of being served separately, as tradition dictates, the gumbo garnishes — rice, oysters and sausages — are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.
1h 35m4 servings
Creole Shrimp Viala
47m8 appetizer servings
Cajun-Style Stuffed Rabbit Legs
John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
1h 45m4 servings
Penne With Corn And Hot Sausage
1h4 to 6 servings