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8665 recipes found
Angel-Hair Pasta With Creamy Peas And Prosciutto
Flaky Chicken Hand Pies
Everyone falls for the homey appeal of chicken potpie. This fold-over version made with buttery puff pastry takes the concept up a notch for an elegant lunch or supper. Store bought pastry makes it easy. You can do the cooking in stages, and even freeze the pies (either baked or unbaked) for a future meal. Serve with a green vegetable or leafy salad.
Maida Heatter's Cuban Black Beans And Rice
Risotto With Shrimp And Peas
Lamb With Anchovy And Garlic
Tuna With Sesame Crust And Balsamic Glaze
Invigorating Paprika Chicken
Skillet Chicken Potpie
Using store-bought puff pastry instead of homemade pie crust for a chicken potpie might seem like cheating, but rest assured it’s for the best, adding shatteringly flaky layers that even the best pie crust lacks. This recipe calls for bone-in, skin-on chicken breasts or thighs, so that the chicken fat rendered from searing can serve as the base of the gravy. But for a weeknight-friendly version, shredded rotisserie chicken can be used instead. Just use a tablespoon or two of butter to replace the fat. (A note about store-bought puff pastry: No two brands are the same size, but know that all you need is to cover the surface of the skillet. If it’s larger than expected, feel free to trim or crimp the edges like a pie, and if it seems too small or is a strange shape, simply roll the pastry on a lightly floured surface to increase its dimensions.)
Orecchiette With Broccoli, Chickpeas, Onions and Tomatoes
Beef Skewers With Garlic-Thyme Mojo
Cuban-style Suckling Pig (Lechon Asado)
Duck in Red Wine-Currant Sauce With Cracklings And Bacon
Any Vegetable Tart
Perfect for casual entertaining, this rustic tart can be tailored to whatever vegetables you have on hand. The key here is to use either precooked vegetables, or quick-cooking raw vegetables that won’t release too much liquid as they bake, making the pastry soggy. (See Tips below, for more.) So the crust tastes like a buttery cheese straw, an optional layer of grated Gruyère or Cheddar is scattered onto the bottom of the baking pan before the dough is placed on top. The whole tart bakes up golden brown, savory and wonderfully crunchy. Serve this on the same day it’s baked for maximum flakiness.
Chicken With Nectarine-Tomato Salsa
Tourta Kritiki (Cretan Easter Lamb Pie)
Coconut Ginger Chicken
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Pork and Fennel Sausage Rolls
In this Australian lunchtime staple, fennel- and herb-spiked ground meat makes a heady filling for crisp and buttery puff pastry. The original recipe, created by Paul Allam from Bourke Street Bakery, calls for ground pork. But ground chicken, turkey or plant-based meat will also work. These are best served while still warm from the oven, but they’re nearly as delicious at room temperature. Store any leftovers in the refrigerator and reheat before serving.
Scallops And Nectarines
Country Captain Chicken
Sweet Lemon Tart With Plum Tomatoes And Verbena
Apple and Cheese Pie
Shrimp With Yogurt and Fresh Coriander Sauce
Stuffed Swiss Chard