Lunch
2814 recipes found
Cream Of Sorrel Soup With Root Vegetables
Clam Chowder With Spinach and Dill
Butterflied Leg of Lamb With Sorrel Sauce
Steamed Corn With Clams and Bacon
"The dish tastes exactly of August on a plate," Sam Sifton wrote in 2013 when bringing the recipe to The Times. "the saltiness of the clams amplifying what Pablo Neruda called the sweet, 'virginal' flavor of the corn." Adapted from ‘‘Seamus Mullen’s Hero Food," this fast summer recipe pairs sweet corn with briny clams and smoky bacon for a well-rounded, light dish.
Clams and Spaghetti With Spicy Tomato Broth
Many Italian recipes call for simmering fish and shellfish in “acqua pazza,” or crazy water. It's a quick way to make a small amount of tasty broth, and obviously more flavorful than cooking fish in plain water would be. Every cook makes it differently, but most recipes involve olive oil, tomato and a pinch of crushed red pepper. Garlic, parsley, capers, lemon and even smashed anchovy could also be part of the mixture. The end result is the perfect year-round medium for cooking fish fillets or shrimp or to serve as the base for a brothy bowlful of clams and spaghetti. It takes only a few minutes, and the cooking liquid, conveniently, is also the sauce. Basil leaves and fresh cherry tomatoes, halved and drizzled with olive oil and salt, give the dish a summery feel.
Tomatoes With Gorgonzola
Uncooked Fresh Tomato Sauce
Lobster Bisque
Cabbage Pirozhki
A rich-tasting Eastern European pastry that isn’t rich at all. Of all the different fillings for the small oval Russian pies called pirozhki, cabbage has always been my favorite. The filling is a simple mixture of onions and cabbage, cooked in butter (traditionally in much more than I use here), until soft and sweet but not browned, then seasoned with dill, salt and pepper, and enriched with chopped hard-boiled eggs. I sometimes add a little ricotta to the mix. Traditional pirozhki dough is a rich pastry made with butter and sour cream. I tried my yeasted whole-wheat olive oil pastry and it worked beautifully.
Thai Carrot Burgers
Red cabbage slaw goes nicely with these burgers, either as a side or served directly on the burgers, as does julienned cabbage that’s been tossed in a bit of rice vinegar and salt.
Smoked Turkey And Avocado Sandwiches With Tangy Corn Relish
Smoked Chicken Salad
Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the pasta it’s combined with. The sweeter-smelling the wood used, the more alluring the flavor it leaves behind. Hickory or fruitwoods, maple, oak and alder chips, dried grapevine trimmings or herb branches lend a sweet, firm flavor to food cooked in a closed container above it.
Mixed Bean Salad With Pickled Ginger
Nostalgia aside, classic three-bean salads are not much to write home about. They are traditionally composed of red kidney beans, garbanzo beans and sad soft green beans, all from cans, and heavy on vinegar and sugar. That’s fine for camping or during a power outage. Here’s a better bean salad that takes advantage of fresh beans — and fresh shelling beans — in season. Lightly dressed with a Japanese-inspired vinaigrette and sparked with pickled ginger, it’s a most delicious departure from the ordinary. You don’t have to make your own pickled ginger, but it’s an easy, fun project.
Summer Minestrone al Pesto
Some vegetable soups are complex and long-simmered. This light, brothy one brims with full-flavored summer vegetables for a minestrone that comes together in a half an hour or so. If you don't have a vegetable garden, look to the farmers' market for the freshest, sweetest produce. For a warm-weather lunch or supper, the simplicity of this soup is very appealing.
Mexican-Style Avocado And Vermicelli Soup
White-Bean-And-Shrimp Salad With Tarragon Vinaigrette
Mottled Beans With Collard Greens
Parmesan-Polenta Souffle
Lamb With Peaches
Lentils
Swiss Chard Dolmas
Cornish Game Hens With Rosemary
Tapioca Beef Broth