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3616 recipes found
Curry-Laced Moules à la Marinière With Fresh Peas
It’s important to buy mussels from a reputable fishmonger. If mussels are not properly stored, they die, and a dead mussel can make you very sick. Look for mussels that are shiny and black, and somewhat heavy. Once home, take them out of the wrapping immediately, give them a quick rinse and put them in a big bowl. Cover the bowl with a damp cloth and refrigerate until you’re ready to clean and cook them. The main work that goes into cooking mussels is the careful picking over that must be done first, to make sure there are no dead mussels. Rinse the mussels in several times in cold water and examine each one. If there are cracks in the shell, or if a mussel is open and doesn’t close back up when you tap the shell, throw it away. If the shells have lots of algae, seaweed or barnacles on them, you can brush them or scrape them with the edge of the shell of another mussel. Finally, pull out the beards. This should not be done until shortly before cooking as mussels can die once the beards have been pulled. Discard any that remain closed after cooking.
Saffron Lobster Salad
Sea Scallops With Tomatoes and Shallot Butter
Braised Duck With Collard Greens and Black Pepper Spoonbread
Spaghetti With Shrimp, Kale and Tomatoes
I like to use black kale for this. I blanch it in the pasta cooking water, then I add the chopped blanched leaves to the tomato sauce at the end of cooking, just so they will heat through and soften a little more. I sear the shrimp and make the tomato sauce in the same pan. You can toss shrimp in the tomato sauce or just top each serving with them, which is the way to go if there are vegetarians at the table.
Scallops on the Grill
Parsley Hummus
I’m convinced that parsley, used so abundantly in the cuisines of Greece, Turkey, the Middle East and North Africa, is one reason those diets are so healthy. In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids. The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin. It’s important to pick the parsley leaves off the stems, because unlike the stems of cilantro, parsley stems are tough and should be discarded. The leaves reduce quite a bit in volume when you chop them, especially if you chop them fine. Two cups of parsley leaves will yield a little over 1/2 cup of finely chopped parsley. This hummus has a pale green hue and herbal overtones.
Potato-Watercress Soup With Pesto
Beet Greens and Rice Gratin
Like so many of my Mediterranean gratins, this is bound with a combination of rice and egg. It’s good hot or cold.
Pommes de Terre Boulangère
Potato and Collard Green Hash
Potatoes and greens are a classic, rustic combination, and a very comforting one. The greens are blanched, and then cooked with onion and garlic. After a while, cooked potatoes are added and crushed into the greens. The dish isn’t like mashed potatoes, more like a hash. Serve it as a side dish with fish or chicken, or with other vegetable dishes.
Baked Sea Scallops With Feta Cheese
Frittata with Peppers and Potatoes
Fennel and Orange Bluefish Grilled With Tomatoes, Potatoes and Fennel
White or Pink Beans With Beet Greens and Parmesan
If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that the Parmesan rinds impart. Parmesan rinds will keep for months. Wrap them in foil and keep in the freezer. They add great depth of flavor to vegetarian soups and stews.
Pattypan Squash Braised With Onion, Tomato and Chorizo
Smashed Red Potatoes With Cabbage
I set out to make a traditional Irish colcannon here, a mixture of mashed potatoes with cabbage and scallions. But I decided to go with a lighter carbohydrate load, using red boiling potatoes rather than starchier Idaho potatoes. Instead of making a purée of them, after cooking the potatoes in their skins I quarter them and, skin and all, smash them in a hot pan with a potato masher or the back of a spoon.
Collard Greens Stuffed With Raisins, Nuts and Rice
If greens, raisins, nuts and grains of rice all symbolize prosperity, then you’ll do well to make this recipe for your New Year’s Eve party. Collard greens are great stuffing leaves; they are large and easy to work with, and they can stand up to long simmering. The filling is a typical Greek dolmades filling.
Simmered Beet Greens With Roasted Beets, Lemon and Yogurt
The Greeks serve this dish as a salad, and it’s one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population. If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa. The authentic dish includes much more olive oil than this one. If the beets you find at the farmers' market or the store don’t have a generous bunch of greens attached, ask the vendor or the head of the produce department for greens they have cut away for other customers. They’ve probably got a box full of them in the back.
Pastrami Hash With Confit Potatoes, Parsley and Shallots
A dish that calls to the hearts and stomachs of the meat-and-potatoes crowd, breakfast hash is thrillingly easy to cook and deeply satisfying to eat. Because a key ingredient in hash is meat that is already cooked, it’s perfect for leftovers and friendly for home cooks. (So feel free to try the recipe with roast beef instead of the pastrami, or even leftover pork and chicken.) Here, in classic form, the dish also includes potatoes for starch and onions for sweetness. A couple of lightly fried eggs on top will provide a sauce that brings all the flavors together.
Sauteed Calf's Liver With Onions and Apples
Braised Rabbit Legs
Citrus-Cured Gravlax With Toasted Fennel Seeds
Skillet Wild Rice, Walnut and Broccoli Salad
Broccoli flowers catch the nutty, lemony dressing in this winter salad.