Lunch
2848 recipes found
Black Quinoa, Fennel and Celery Salad
This salad was a big surprise. It is so simple. I began with a bulb of fennel and some celery that I had on hand in the refrigerator, the remains of a bag of black quinoa, and fresh herbs from my garden, thinking that I would need to add some unexpected ingredients to achieve something interesting. But the contrasts of textures and the crisp, clean flavors of the fennel and celery in a lemony dressing made for a salad that I can’t resist. Slice the fennel and celery as thin as you can.
3-Bean Good Luck Salad With Cumin Vinaigrette
This is a colorful variation of the black-eyed peas salad I always serve at my New Year’s Day open house. You can cook the black beans and red beans together or separately. The black-eyed peas cook more quickly so should be cooked separately.
Roast Turkey
After a successful Thanksgiving meal, guests invariably wonder why we don’t roast turkeys more often. The following months give ample opportunity to do just that. Here is a herb-roasted holiday bird stuffed with citrus and onion to provide a little zing against the fat.
Braised Lamb With Red Wine and Prunes
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy – also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder’s not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.
Lamb With Mint Chimichurri
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for the stewing or braising that’s requisite this times of year. But the shoulder’s not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts.
Lamb With Lemon Grass and Ginger
Braised Lamb With Anchovies, Garlic and White Wine
Vietnamese Lamb
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy – also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder’s not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here it's marinated in a Vietnamese marinade overnight, then broiled or grilled into fantastic submission.
Braised Lamb With Tomato and Almonds
Pumpkin Soup Served in a Pumpkin (Potage au Potiron)
There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins. My mother would make soup just this way; she served it in the pumpkin, too. We kids looked forward to it every year. Along the way I’ve improved it a little bit. I added the croutons, which I sauté in butter and salt. She didn’t do that. I love soup, and this soup in particular. We usually have Thanksgiving up in the Catskills, at our friends’ house. I always say I’m not cooking, and I end up cooking. This is what I make.
April Bloomfield's Clam Chowder
Fish chowder is the type of dish you might find in England at a country pub or in a fishing village. But the addition of Quahog clams and intensely flavorful Long Island sweet corn makes this particular chowder unmistakably American, and, with its hearty vegetables, bacon, potatoes and cream, a great dish for the Thanksgiving table. I usually like to start cooking early on Thanksgiving and potter around the kitchen, enjoying the warm steamy kitchen and the smells of chowder and pumpkins roasting. It reminds me of what I give thanks for every year: the warmth and comfort of family and friends, who gather around the pot with their bowls.
Spicy Mussels With Cauliflower, Basil and Lime
Falafel
These tender and surprisingly light falafel are excellent tucked into a pita or served as an appetizer with a bowl of creamy tahini sauce. Deep-frying is called for here, but don't fret. Frying is thought of as messy, but this can be mitigated by the simplest of measures: Use a heavy, broad and deep pot, a fair amount of oil and don’t crowd (cook in batches if you need to). You’ll know when they’re done because the color will be evenly gorgeous. If you're still not convinced, you can bake the falafel on a parchment-lined sheet pan at 375 degrees until golden brown, about 20 minutes. The results won't be as crisp, but equally delicious.
Thai-Style Broiled Shrimp
Imam Bayildi
There are many recipes for the iconic Turkish eggplant dish, imam bayildi. Most call for much more olive oil than this recipe does. There’s quite a bit in this one, but it’s a much lighter dish than the classic. Make sure to simmer this over very low heat as it cooks for a long time.
The Frankies’ Fried Eggplant Sandwich
This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor — and the secret to its goodness is in the technique used to fry the vegetable. And now you can make it at home. It’s not a sandwich to make on a whim. It takes a while to set up. But if you plan ahead — the eggplant can be cooked a few days in advance — you’ll be in for a feast.
Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette
Here is a riff on a classic French salade niçoise. Traditionalists drape anchovy filets across the finished salad, but here, they're minced and used only in the dressing. Anchovy admirers can certainly add more for garnish — and anchovy avoiders can simply leave them out. The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot. Add a jammy egg or two if you like. Dressing the vegetables while warm helps them absorb all the good flavors more deeply, making this a salad that manages to be intense and light at the same time.
Scallops and Mango Skewers
Sweet and meaty, fresh scallops are the most user-friendly of mollusks and make for easy summer suppers. Skewer them with bell peppers, red onion and mango, and they can go from grill to table in about 15 minutes flat. The trick to grilling scallops is simple: Err on the side of undercooking since an undercooked scallop is far more enjoyable than an overcooked one. Take the scallops off the grill before they’re opaque all the way through.
Spicy Roasted Shrimp and Broccoli Rabe
This dish uses one of my favorite techniques for cooking just about anything quickly: high-heat roasting. All you do is spread seasoned protein and vegetables out on one rimmed baking sheet and roast everything at the same time. Here I’ve paired shrimp with broccoli rabe, which cook in about 10 minutes flat.
Classic Potato Latkes
This recipe is for a classic, unadorned latke; no kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.
Fried Rice With Bacon and Ginger
Tofu With Peanut-Ginger Sauce
If you don’t feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.
Celery Root Salad With Arugula and Pecans
Orange and Olive Salad
Temple oranges are shiny, spongy to the touch and deeply rutted with pores, like a cartoonist’s idea of an orange. The temple orange, which arrives at stores in the winter, is worth seeking out. Start with the peel, which is thin and tight to the pulp yet zippers off as cleanly as that of the tangerine. The segments have little pith, and though their skin is delicate, they separate neatly, sparing your shirt. Pop a sector, fat and pulpy, into your mouth, and the thing just bursts. Temples are far juicier than most oranges, with a tarter, more complex taste. This is a recipe, adapted from “Jane Grigson’s Fruit Book” (Atheneum, 1982), that showcases their sweetness, set off by bitter greens, salty olives and black pepper.