Entree
379 recipes found
Pasta with broccoli, anchovies, lemon
Short week has me scrambling. Here’s an easy one.
Simplest Gnocchi
It's taken me years, but I've perfected my Gnocchi, so why not share it with all of you as I didn't find many recipes for just plain old Gnocchi on the site, though there were many with variations, but I'm an old-fashioned Italian and I like them the way Nonne in Italy have made them for years (though in some parts of Italy Gnocchi is made with either ricotta or semolina - but more on that another time!)
Frank Dorn's Enchiladas with Chicken
Frank's five children are all great friends of mine. A Southern Californian and a nurseryman, a great cook, and an all around entertaining patriarch, Frank had a way with food that is admirable - simple but good. His daughter, Dot, taught me this recipe, to which I have added chicken and a little extra kick to the enchilada sauce. I was inspired to submit it after a Hotline question summoned a call for enchilada recipes. Frank made me the first enchiladas I ever ate.
SAGE HONEY CHICKEN WITH A WALNUT CRUST
My favorite kind of recipe that uses just 5 ingredients and is ready for the spotlight in about 35 minutes for a great dinner. Try this Honey Sage Chicken!
Sage and Walnut Roasted Porkchop
Preheat your oven to 375F and place an ovensafe pan inside to temper. Season your porkchop with salt and pepper, and press a sage leaf onto one side of the porkchop. Take the tempered pan (carefully) out of the oven and set on a low-medium flame and place face down into a dry hot pan. Allow some light carmelization on the face down side before turning over and allowing the other side to reach same color (about 3.5 - 4 mins) then add walnuts lightly handcrushed into the pan and place in the oven. In about 15 minutes check the porkchop, testing with a sharp knife by placing into the center of the porkchop and feeling the knife, should feel like warm bathwater for medium rare, leave 3 mins longer to have medium and 3 more to be well. Pull pan out of oven and add two tablespoons of butter to the pan and add another fresh sage leaf and garlic clove (skin on). Baste with butter and sage leaf until you have a simple pan sauce and serve.
Big clam soup with Vietnamese spinach
Rau Mong Toi is a Vietnamese spinach, used in this Big Clam Soup recipe. Big clams work better than smaller clams. Such a good soup for the cold winter day!
Dad's Red Sauce
Every Sunday night, year round, this is the one meal -- pasta with my red sauce -- that is guaranteed to result in clean plates. With three very picky sons, I have succeeded in being a "best dad" with the recipe. This is the short form recipe (the long form is doing it all from scratch and putting it through a food mill). This is only original because I make it and I've refined it by talking to italian chefs who like a simple red sauce. So maybe this is their idea.
Quick and Easy Salmon
The ingredient that prevails in this recipe is maple syrup. We still reap the benefits from my grandfather's old sugar bush in the Northeast Kingdom, so maple syrup is a constant presence in our kitchen. Combined with wine and lemon juice, the resulting cooking liquid is glaze-y and nice to spoon over the salmon. This is a no frills dish that makes a great, simple dinner with a veggie and a nice baked sweet potato.
Beef Tenderloin w/ Espagnole Sauce
A simple, yet elegant main dish perfect for a weeknight dinner or to impress dinner guest for a party.
Russ Parsons' Dry-Brined Turkey (aka The Judy Bird)
This easy dry-brine turkey recipe (AKA Judy Bird Dry Brine) comes out perfectly juicy & crisp, with none of the sponginess that you get with wet-brined birds.
Roast Leg of Lamb
This is an easy recipe. I used to use Trader Joe's frozen boneless Leg Of Lamb, but that item has gone the way of the typewriter. Have fun and enjoy.
Hurricane Irene Risotto
Maintaining basic stables in ones hOMe is the elemental theme and concept for Recipe$ 4 $urvival. When the hurricane was approaching I treated myself to fabulous sugar plum grape tomatoes and Aborio rice. I had the onion - SMILE. I don't know, the dish screamed cOMfort food to me and what more did I need during the hurricane.
Orange-Ginger-Garlic Poached Salmon
Picnic Perfect Roasted Chicken
With just-as-crispy skin, swap this simple roasted recipe for your go-to fried favorite. This roasted recipe is so simple, and crispy, you’ll barely notice you’ve turned the oven on at all, and you needn’t worry about standing over a pot of bubbling oil. Perfect for a weekend picnic or a Sunday supper, it makes wonderful leftover chicken salad or a great rustic club sandwich. My favorite part: The simple addition of cumin to the seasoning — a trick an old cooking buddy used when making our restaurant’s staff meals — adds just a hint of exotic flavor to the mix.
Asado de Tira
This asado de tira is the classic barbecue rib recipe from Argentina. It is the perfect marinated dinner steak made from cow ribs and salt. Easy and delicious!
Grilled Salmon with Preserved Meyer Lemons
This is a simple, yet scrumptious Grilled Salmon with Preserved Meyer Lemons dinner recipe. Great with a side salad or some orzo and veggies. Enjoy!
Flank Steak with a Mustard Salt Crust
This is one my folks used to do often in the summer with all cuts of beef...chuck, sirloin, flank..whatever was available. Only three ingredients and proportions of mustard and salt depend on the size of the steak.
Bloody Good Hammer Steak
I have experimented with Balsamic vinegars of varying age and viscosity. 12 year old (or thereabouts) is a good choice for this hammer steak recipe.
Le Bernardin's Crispy-Skinned Fish
This is a simple recipe for doing right by fish, adapted from On the Line by Eric Ripert and Christine Muhlke. This crispy skinned halibut is delicious.
Yoghurt Marinated Goat Steaks
I’m sure that everyone under the sun uses this yoghurt marinade recipe for lamb, and it was the first thing I tried with my first bit of goat for tasty steaks.
Diana Kennedy's Carnitas
The magic of pork + water + salt -- a genius recipe from The Cuisines of Mexico by Diana Kennedy.
The Best Steak Sandwich
I have made this with leftover steak - it's very simple, but deceptively good. The bread should good quality (not supermarket sliced) but softer than crusty baguette halves - with bits of cold steak crusty bread can make the whole thing a bit too tough. I didn't think to photograph it when I made it but it's a pretty sandwich, too!
Apple Butter Roast with Tricolor Farfelle
This actually came about from me playing with my food. I have always heard of fruit flavors with pork I had never really heard about them with beef so I picked apples and decided to dive off the deep end with the roast. Pairing the pasta with this was part of an assignment from my teacher who is always keeping me on my toes and encouraging me to try new things, basically to broaden my flavor palate, which is alot less scary than I thought it would be. In the short and long of things I was supposed to prepare pasta in a way that was new, so I used the juices from my roast(along with a little shredded roast) and made a ragu type sauce. I hope that it goes over as well in your kitchen as it did in mine.
Bolognese
This is the recipe I'd hoped to submit to the "What you want to be remembered for" competition, but I didn't make the deadline. My grandmother often used to make us "tuco," the italo-argentine version of ragu, and in her hands it was a multi-layered, deep but very fresh dish, a complex stew of fresh vegetables and spices completed by the flavours of beef. It is a multi-layered bolognese, and over time I realized had elements of curry-making in the sense that you start out sweating the onions, garlic and spices in oil to create a base layer, and build up on that. This takes some time and devotion, but it makes for a pretty magnificent bolognese. I love it best over the classic long pasta shapes, spagghetti or linguini. I hope you enjoy it!