Weeknight
3493 recipes found
Cumin-Rubbed Lamb Chops With Cucumber Salad
Lamb Stew With Leeks And Potatoes
Italianate Sunday-Salad Dressing
All vinaigrettes are based on a simple formula that uses roughly three parts oil to one part acid, a rule that achieves balance between the vivid sparkle of vinegar or lemon juice and the slick heaviness of olive oil. You can adjust for taste from there, adding a splash of oil if the dressing tastes too acidic, or a splash of acid if it’s overwhelmed.
Risotto With Shrimp And Radicchio
Black Sea Bass With Tapenade
Duck Breasts Poached In Red Wine And Port
Ragu Alla Bolognese
Sauce Rémoulade
Sauteed Salmon With Sweet Corn
Garlic Soup With Shrimp
Korean Hot Pot
Panzanella With Grilled Eggplant
Purée of Cauliflower With Curry
Catherine Scorsese's Pasta Sauce
Konigsberger Klopse (German Meatballs)
Fettuccine With Wild Mushrooms
Lentil Stew With Pumpkin or Sweet Potatoes
This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book “The Vegetarian Table: North Africa.” Whether you choose to use sweet potatoes or winter squash, you’ll be using vegetables with a great deal of vitamin A.
Chili Con Carne Loaf
Veal Meatballs With Tarragon
Roast Chicken With Seasoned Paste
Plums With Vanilla
Shrimp in Spiced Carrot Juice
Butterscotch Peaches
I make a peach-butterscotch sauce that I dreamed up to impress my children, whose love for me, though unwavering, I am nonetheless constantly trying to cement with food. The result was delectable. We ate the sauce straight from the pot. We ate it from the serving dish. And we ate what was left for dessert that night, poured over Ronnybrook vanilla ice cream with chewy gingersnaps from Hawthorne Valley on the side. My children’s adoration of me was unaffected by the butterscotch, but their energy level definitely got a boost from all the sugar.