Dinner
8856 recipes found
Vampi
Chicken With Bamboo Shoots and Chili
Beef and Black Beans With Noodles
Winter Bamboo Shoots
Asparagus Tart
Center Ring Strip Steak Marinated In Scotch Whisky
Gunther Gebel-Williams, Wild-Animal Trainer
Trout Roulades With Whitefish Mousse
Wolfgang Puck's Gefilte Fish
Gefilte Fish Terrine
Chinese Bass
Tuna Steak With Sorrel Sauce
Broiled Swordfish Steak With Rosemary
Salmon Steaks With Orange and Tarragon Sauce
Neau Pad Prik (Sauteed Beef With Chilies)
Craig Claiborne's Chicken Pot Pie
Osso Buco Alla Milanese
Among hearty stew-like recipes, Italian osso buco ranks as a classic. Meaty veal shanks simmered with white wine and vegetables and served with risotto is to Milan what beef in red wine is to Burgandy. Osso buco means ''bone with a hole.'' The shank bone is hollow, filled with delectable marrow. It is traditional to serve long, slender marrow spoons with this dish to facilitate removing the marrow and enjoying it (cocktail forks are adequate substitutes). Gremolata, a garnish of minced lemon peel, garlic and parsley, is another requirement.
Sautéed Chicken Breasts With Fresh Corn, Shallots and Cream
When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It's a fresh yet luxurious weeknight meal you're going to make all season long.
Fettuccine With Asparagus
Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.
Gelfite Fish With Almonds
Pork Chops, Milan Style
Ultimate Manhattan Clam Chowder
The word chowder is said to derive from chaudière, the French word for caldron and the vessel in which the French who migrated to America from their coastal regions cooked fish soups and stews. In 1984, Craig Claiborne and Pierre Franey explored a hundred or more variations on the preparation of chowder and alighted upon what they deemed the “ultimate” Manhattan clam chowder. This is their recipe.
Chicken Fricassee With Vermouth
This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get. (White vermouth is composed of, among other things, white wine plus a bit of sugar, herbs and plants and, at times, the bark of trees.) But white wine will work as well.
Mimi Sheraton's Potato Pancakes
Plenty of onion, salt and white pepper are essential to the character of potato pancakes, and I have also adopted the custom of stirring in some minced parsley for a fresh and verdant accent. Occasionally, and especially if I am serving sauerbraten, I grate in two or three tablespoons of peeled apple, the drier varieties, such as Golden Delicious, being best suited to this purpose. These should be prepared and fried as close to serving time as possible.
Quiche Lorraine
The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Craig Claiborne, who started as food editor of The Times in 1957, created this classic recipe with bacon, onion and cheese to fill a pie dish. If you use a tart pan, expect to have extra custard. Keys to This Recipe What is quiche: In its most traditional French form, a quiche is composed of a buttery crust filled with a savory egg custard. The pastry is known as pâte brisée. Fillings can include any combination of cheese, herbs, vegetables and smoked meat or fish. How to Make Quiche: For any type of quiche, you start with homemade pastry dough or a store-bought pie crust and fit it into a 9- or 10-inch pie, tart or quiche pan. To prevent a soggy crust, par-bake the dough by baking it alone first, lined with parchment paper or foil and filled with pie weights, such as dried beans. Once the dough is golden, it can be filled with the custard and any other ingredients, then baked again until the custard is just set. Make-Ahead Tips for Quiche: Quiche tastes best when served after 20 to 30 minutes of cooling and within an hour of baking. It can be completely cooled, then covered and refrigerated for up to 3 days, but the crust will get soggy. It’s better to keep a fully baked quiche at room temperature for up to 6 hours and then reheat it, uncovered, in a 300-degree oven for 10 to 20 minutes. (If it has been in the refrigerator, add another 10 minutes or so.) You also can prepare the dough up to 3 days ahead and refrigerate it or par-bake the crust up to a day in advance and keep it at room temperature. Side Dishes to Serve With Quiche: Because quiche is quite rich, it tastes best with a sharp, light salad, such as arugula salad or green salad. Gluten-Free Options for Quiche: You can purchase a gluten-free crust or make your own by swapping a 1-to-1 flour blend for all-purpose flour. Or, you can make a crustless quiche. Why You Should Trust This Recipe This recipe was first published in the fall of 1958, when Craig Claiborne, a pre-eminent food journalist, reported that Gruyère cheese was not yet readily available in grocery stores. It is now, and his recipe for this classic quiche remains a favorite among home cooks.