Lunch
2804 recipes found
Cheater’s Pickles
This recipe was developed by accident when Dora Charles was working on her book, “A Real Southern Cook: In Her Savannah Kitchen.” The pickles come together fast, with a shock from ice cubes and a touch of sugar helping them move from raw to something between a pickle and a refreshing salad in just about a half-hour. Fresh herbs other than dill, like basil or a bit of mint or chive, can be used. A few slivers of sweet onion are nice, too.
Barszcz (Classic Polish Borscht)
Most Slavic countries have their own form of beet soup, a winter staple across Central and Eastern Europe. Barszcz, the Polish variation, is usually served as a clear burgundy broth with bright, wintry flavors. It is sweeter and beefier than Ukrainian or Russian borscht, and much less textural: Most vegetables are strained after imparting their flavor, though the soup may include grated beets or morsels of meat. This recipe is adapted from “From a Polish Country House Kitchen,” an anthropological cookbook by Anne Applebaum and Danielle Crittenden (Chronicle Books, 2012). Strain the vegetables entirely and sip the restorative broth directly from a mug, or serve the soup with sour cream and enjoy with pierogi.
Romesco Egg Salad
There’s mild-mannered egg salad, and then there’s this one, feisty with tang, crunch and smoke by incorporating elements of romesco, the Catalan sauce. Soft-boiled eggs are cut into chunks for pockets of richness, then tossed with oil, vinegar, smoked paprika, sweet peppers, almonds and parsley. Ingredients are left in hefty pieces for contrasting textures and bites, but if you prefer a homogenous salad to mound in a sandwich or onto your plate, just stir vigorously; the yolk and oil will emulsify and bind everything together.
Grilled Clams and Mussels with Garlic, Almonds and Mint
Grilling clams and mussels gives them a smokiness you can’t get inside on your stove. Use hardwood charcoal if you can; it gives the best, smokiest flavor. The cooking time may vary depending upon your grill and the temperature of the shellfish when you put it in the pan. (Very cold seafood may take a few minutes longer.) Keep checking, pulling out the open clams and mussels with tongs as you go. And don’t forget to pour the heady pan juices on top of the shellfish; dunking grilled bread into that garlicky pool may be the best part of the dish.
Roasted Golden Beet and Winter Squash Salad
Golden beets are more savory and earthy than their sugary ruby counterparts and fare better alongside the caramelized roasted winter squash in this many-textured salad. But red beets will work, too, if you don’t mind a slightly sweeter dish over all. If you can’t find delicata squash, other varieties, such as sweet dumpling (shown here), honey nut or acorn squash, make fine substitutes.
Grilled Baby Back Ribs With Spicy Peanut Shake
Marinating, it’s said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you’re about to put over the coals. There’s only one problem with this comforting culinary scenario: It’s mostly not true. These ribs are grilled naked, save for some salt and pepper. Afterward, they are cut into individual ribs and tossed with hoisin sauce, soy sauce, orange juice and ginger and sprinkled with a spicy peanut shake. You get the ease of last-minute preparation and brighter, clearer, more direct flavors and you can show off a bit for your guest as you mix and toss at the last minute.
Sous-Vide Rib Steaks With Spicy Salsa Verde
When you invest in really good rib steaks, you don’t want to mess things up. Cooking them with a sous-vide machine until they are done to taste, then searing them on the grill until charred at the edges gives you the ultimate control.
Fritto Misto di Mare
Every culture does fried food, but Italian cooks do it especially well. The concept of fritto misto (mixed fried things) can apply to vegetables, fish or meat. Here, with a beautiful assortment of shellfish, the only requirement is that everything be spanking fresh. In Italy, fritto misto is nearly always served as a first course. It is especially nice in bite-size pieces, to precede a meal as a stand-up antipasto.
Green Chile Cheeseburger Deluxe
In New Mexico, where many traditional dishes contain roasted green chiles, it’s only natural that hamburgers get the chile treatment, too. If you don’t have access to fresh New Mexican green chiles, try fresh Anaheim chiles. Lacking those, use roasted jalapeños that have been peeled and chopped; thinly sliced raw jalapeños; or pickled jalapeños — a compromise perhaps, but better than no chiles at all. As for cheese, any good melting kind of “queso amarillo” will do, but domestic Monterey Jack or Muenster may be even better.
Baby-Back-Rib Kebabs
Sugar Snap Peas With Yogurt, Feta and Dill
Much of the appeal of sugar snap peas comes from their juicy, sweet crunch, which means you’ll want to take care when blanching them. They turn from perfectly crisp-tender to soft in seconds. The key is to have a bowl of salted ice water next to the stove and a slotted spoon at the ready. The salt in the ice water seasons the peas, and the ice stops them from overcooking. In this savory salad, they’re tossed with a garlicky dressing for brightness, and a creamy feta-yogurt sauce for richness. Serve them with crusty bread as a summery appetizer, or as a side dish for grilled fish or meats.
Mackerel With Olives, Almonds and Mint
Unlike other types of mackerel, which can have a strong flavor, Spanish mackerel is very mild and quite tender. It’s a bit like salmon in that it’s meaty and easy to cook. Here, the fish is roasted in the oven while a buttery, wine pan sauce speckled with olives and toasted sliced almonds is whisked together on top of the stove. Fresh mint adds color and brightness, but use any herbs you like. Basil and parsley are great substitutes.
Stuffing-Stuffed Mushrooms
In this recipe, classic stuffed mushrooms become an excellent vegetarian Thanksgiving appetizer or side dish by replacing Italian bread crumbs with cornbread, and using traditional stuffing flavors like rosemary, celery seeds and poultry seasoning. Two tips for making these extra flavorful: Trim the mushroom caps a bit to provide more surface area for caramelization, and pre-roast them to reduce moisture and prevent them from getting soggy. You can turn these into a main dish by using about eight large portobello mushrooms instead of two-bite cremini mushrooms, and increasing the cooking time accordingly. If you’re lucky enough to have leftover Thanksgiving stuffing, you can use it in place of the cornbread mixture (you’ll need about 4 cups); just add two beaten eggs and grated Gruyère cheese to bind the mixture before piling it onto the mushrooms and roasting.
Butternut Squash Panade
A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right. Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish. A panade can also substitute for bread stuffing and be served alongside a roasted bird.
Baked Greek Shrimp With Tomatoes and Feta
This traditional Greek recipe disregards the notion that seafood and cheese don’t mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.
Garlicky Pork Burger
If you are cautious, you can cook a little meat and then taste it. Though there are virtually no reported cases of trichinosis from commercial pork in the United States, few people will sample raw pork — or lamb, with which the danger is even less. So the thing to do is season the meat, then cook up a spoonful in a skillet, taste and season as necessary. Remember that the burger is the cousin not only of the steak — which often takes no seasoning beyond salt and pepper — but also of the meatloaf and the meatball, both of which are highly seasoned. Think about adding minced garlic in small quantities, chopped onion, herbs (especially parsley), grated Parmesan, minced ginger, the old reliable Worcestershire, hot sauce, good chili powder and so on. It’s hard to go wrong here.
Pork Schnitzel With Quick Pickles
When most people think of schnitzel, they default to veal. But pork has its merits. Pork schnitzel is not only more economical than veal, it’s also richer in flavor and easier to cook (you’ve got a bigger margin of error when it comes to timing because pork isn’t as apt to dry out). This recipe calls for panko, which are fluffy Japanese-style bread crumbs that make the coating particularly light. But any bread crumbs will work. If you don’t want to make the quick pickles, serve this with a sliced up cucumber or two and/or fennel bulb with some lime wedges on the side. And if you happen to have lingonberry jam on hand, this is a great time to use it.
Monkfish With Caper Butter
Chopped Pork Barbecue
Peppers Stuffed with Farro and Smoked Cheese
This dish combines smoky-flavored cheese and paprika with the crunch of the farro and walnuts. Simmer the farro or spelt until it splays. I was inspired to make this filling by a delicious stuffed tomato dish I ate recently at Oliveto in Oakland, Calif., in which the tomatoes were stuffed with a smoky barley filling. I used a Dutch smoked gouda-like cheese that was labeled, simply “smoked cheese.” I added paprika to the mix, which contributes to the smoky flavor, and walnuts, because I love the crunchiness with the grains. The cooked farro or spelt should be soft, so make sure to simmer until the grains splay.
Southern Shrimp Scampi
Scampi can mean different things in different cultures. The British deep fry langoustines in batter. In Italy, the langoustines are often sautéed in garlic and olive oil. Italian immigrants in America swapped in shrimp, and from there a thousand variations were born. This is a dish that cooks quickly and rises or falls on good-tasting shrimp. It is worth buying shrimp with the shells on and peeling them yourself.
Vegetarian Mushroom Shawarma Pitas
Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb — and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.
Super Tomato Sandwiches
I never could resist a tomato sandwich. It is the combination of mayonnaise, tomatoes and bread that is so compelling. I call these MLTs: mayonnaise, lettuce and tomatoes. I make a spicy mayo with chipotle adobo (my son’s favorite), and an herbal mayo with tarragon (my favorite). Play around with aioli and other flavored mayonnaises. Use whole grain bread and toast it lightly so that it doesn’t get soggy. The tomatoes should overlap in a thick layer.
Phyllo Ricotta Torte With Spring Herbs
This buttery, golden phyllo torte is filled with ricotta and seasoned with spring herbs, prosciutto, pecorino Romano and ricotta salata. Cubes of fresh mozzarella add to the overall creaminess and lend a stretchy, gooey bite. It’s a dish as convenient as it is stunning; you can assemble the torte up to 24 hours ahead and store it in the refrigerator until you’re ready to bake. You may need to add a few minutes onto the baking time, so watch it closely toward the end. Then serve it for brunch, a light supper or as a first course at a dinner party.