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8665 recipes found
Ziti With Smoked Salmon
Moroccan Chicken Pie
This is a slightly simplified version of Moroccan pastilla (also known as bsteeya or b’stillah), the savory pastry served on festive occasions. Still, there are a lot of steps involved. For ease of preparation, make the chicken filling up to a day in advance of serving — the actual building of the pie takes relatively little time. Or assemble the entire pie and refrigerate, unbaked, up to a day ahead. In Morocco, thin pastry leaves called warqa make the pie’s flaky layers, but elsewhere most cooks use readily available phyllo dough. Dusting the exterior with powdered sugar might sound odd, but this traditional combination of sweet and savory is truly beguiling.
Braised Pork Chops
Roasted Pork Tenderloin With Ginger And Golden Raisins
Lamb and Eggplant Pide
Sometimes referred to as Turkish pizza, pide (pronounced pea-DAY) is made with a simple yeast dough. You can make your own dough, or use two 8-ounce balls of store-bought pizza dough, if you like. Spiced ground lamb is a typical Turkish topping, but we use some diced eggplant and a bit of yogurt and mint as a nod to moussaka. Adding an egg to the yogurt thickens it, so when it’s cooked it becomes an almost-cheesy layer between the meat and dough. If you can’t find ground lamb, you can substitute ground beef, and for a vegetarian version, omit the meat and double up on the eggplant.
Pork Chops With Morels
Roasted Pepper Tartine
The hot, open-face tartine is a lunchtime staple in Paris’s small neighborhood cafés and bistros. Like a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted. A savory topping and some good French cheese precede a few minutes of browning under the broiler. This tartine features garlicky roasted pepper strips (fresh or from a jar), a dab of sundried tomato purée (sliced fresh tomatoes in summer) and black olives. A thick slice of goat cheese makes a perfect pairing, or use Camembert if you prefer. Make a green salad to serve alongside for a quick light meal, or you may cut the tartine into small wedges to serve with drinks.
Pork Katsu With Pickled Cucumbers and Shiso
Thanks to a coating of fluffy, brittle panko instead of regular bread crumbs, tonkatsu (or pork katsu) is crunchier than most pork schnitzel, and the accompanying sauce gives it a jolt of tangy flavor. Pork katsu is easy to make at home, especially if you borrow some techniques from its schnitzel sibling.
Green Chile Breakfast Quesadillas
If there is one ingredient absolutely necessary for traditional New Mexican cooking, it is the long, spicy, local green chile. Try this easy recipe for a good basic green chile sauce. It adds a Southwestern kick to nearly anything, but it is especially nice spooned liberally over a hearty breakfast quesadilla.
Pork Cutlets With Tomato Sauce
Chili for Chili Dogs
Pork Chops With Tamarind and Ginger
Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates. Then the excess marinade is mixed into the drippings to make a heady sauce. If you can’t find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
Whole Roasted New York Strip Loin
Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib to the more affordable rump roast. A whole strip loin, also know variously as New York strip or Kansas City strip — usually cut into steaks — also makes a great centerpiece. Served with roasted potatoes and parsnips and horseradish sauce, it is the quintessential Anglophone meal.
Roast Turkey Pav
This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.
Brussels Sprouts Caesar Salad
This mix of roasted, caramelized brussels sprouts and slawlike raw slices is topped with a lemony, garlicky dressing that’s a bit like Caesar, but lighter, brighter and anchovy-free (though you could add some if you like). Serve it as a satisfying side dish to a simple pasta or roast chicken, or as a light meal on its own.
Thai Curry Risotto With Squash and Green Beans
A wonderful weeknight dinner option, baked risotto requires minimal effort and can quickly feed a hungry family. Curry paste is the star here, effortlessly lending lots of flavor. Roasted squash brings a hearty sweetness, while the green beans deliver crunch and bite. You can be flexible with the vegetables: Roasted sweet potato, brussels sprouts, broccoli or cauliflower would work equally well, or stir a big handful of spinach or kale through at the final stages before serving. This recipe yields quite a bit, so refrigerate leftovers for up to two days and reheat with more stock. You could also repurpose risotto into rice balls reminiscent of arancini: Simply form into balls, coat in breadcrumbs and shallow fry until crispy.
Jumbo Shells Stuffed With Ricotta Filling
Pork Chops With Caper Sauce
Korean Chicken Tacos
The inspiration for these Korean-style barbecue tacos came from the Kogi Korean BBQ-To-Go truck in Los Angeles. The success of the snack inspired dozens of entrepreneurs in the late 2000s to open Korean taco businesses. The chef Tomas Lee, a native of Seoul, South Korea, who grew up in Mustang, Okla., was one. “I thought tacos might be a way to get Korean food on everybody’s table,” Mr. Lee said. This recipe is adapted from his Hankook Taqueria in Atlanta.
Creamy Cauliflower Soup With Harissa Tomatoes
Cauliflower is cooked twice for this plush vegan soup, which is both cozy and complex in flavor. First, it’s roasted so its flavor deepens, simmered in broth until thoroughly and completely soft. When puréed, it gives the soup a rich, velvety texture and a savory, caramelized character that’s zipped up with harissa-glazed roasted tomatoes. A note on harissa pastes: They vary a lot in their heat level. If yours is milder, use the full amount listed, but if you’re working with a more fiery harissa, use less. And if you don’t have harissa on hand, any other chile paste will work well.
Easy Roast Duck
Duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I chose the one presented here, which is the easiest way to guarantee a succulent but beautifully browned bird.
Vietnamese Pork Salad
Mexican Vegetables
