Weeknight
3493 recipes found
Flounder Saute With Mushrooms And Wilted Spinach
Avocado With Spiced Tahini-Yogurt Dressing
Chicken With Fresh Curry Paste
Flounder Fillets With Chopped Pecans
Roast Haddock Fillet With Scalloped Potatoes
Sautéed Flounder With Walnut And Garlic Sauce
Yogurt Carrot Cucumber Salad
Smoked Trout Frittatas
There isn’t much in the way of food that tart, citric, sometimes spicy and often refreshing Austrian rieslings can’t handle with aplomb. Spring’s challenges, like artichokes, asparagus and salads, would not daunt them. Nor would eggs. In fact, the whiff of sulfur up front in some of the wines suggested eggs.Here’s a simple brunch or lunch preparation suited to entertaining. Individual frittatalike mixtures, inspired by the Spanish tortilla of eggs, potatoes and onions, with the addition of smoked trout, are baked, not fried. They can be made up to an hour in advance and reheated or even served just warm. A salad is all that’s needed alongside, and do not hesitate to toss in some asparagus or artichokes.
Famous Beef Barbecue
Bruschetta With Swiss Chard and Smoked Trout
You can serve these bruschetta for lunch or dinner, or cut them into smaller pieces and serve them as appetizers. I use drained, canned smoked trout packed in oil (although it doesn’t have to be packed in oil). Don’t forget to squeeze on a little lemon juice when you serve these; it’s a perfect touch. The trout is an excellent source of omega-3 fats.
Codfish Cakes
Tropical Slaw
Butternut-Squash Gratin With Black Walnut Crisp
Scallops With Leeks, Mushrooms And Potatoes
Calf's Liver With Irish Whisky And Tarragon
Mushroom and Beef Meatballs
It is rare that meatballs can be described as light, but these are. You bake them in the oven at a low temperature and the result is a very tender meatball. The mushroom base renders a flavor that is more vegetal than meaty. The recipe is easy to double and the meatballs freeze well. They are great to have on hand.
Linguine With Garlic and Lemon
Black Bass Poached With Ginger and Scallions
When the chef Eric Ripert took over the kitchen of Le Bernardin in the early 1990s, he took some liberties with the traditional French menu and added seafood dishes with Asian influences, like this black bass poached with ginger and scallions.
Cauliflower Gratin With Goat Cheese Topping
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate. Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells. It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese. All are good reasons to include it in your diet. One more thing: if you have trouble persuading your kids to eat dishes with cooked cauliflower, try serving the florets raw. Even some of the most vegetable-averse kids seem to like it uncooked. Of all of the gratins that I make, this is the easiest to throw together. It works as a vegetarian main dish or as a side.
Swiss Chard And Potato Soup
Pommes Annette
Pizzoccheri Casserole
Potato-and-Leek Soup With White Truffle
Beet Greens and Potato Hash
This recipe begins as if you were making hash brown potatoes, but then you add beets and their greens and end up with a much more nutritious, and decidedly pink, dish. If you have leftovers and want to do something different with them, warm and toss this hash with a vinaigrette for a delicious potato salad.