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Cauliflower Cheese Casserole

You definitely love cheese, who doesn't like cheese? Look at this cauliflower cheese casserole. Three types of cheese and heavy cream result in something...

Porchetta Pork Roast

This rich, crackling-coated porchetta pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler...

Spiced Lamb and Rice with Walnuts, Mint and Pomegranate

A baked lamb and rice dish I tasted in Istanbul, etli pilav, inspired this one-pot meal, topped with walnuts and fresh mint and pomegranate...

Chicken With Couscous, Lemon and Halloumi

Salty bits of halloumi, toasted walnuts and shallots bathed in lemon will enliven this simple yet elegant roast chicken and couscous recipe. A dash...

Carrot Maqluba

Maqluba is a traditional Palestinian dish made of rice, meat and fried vegetables, most often eggplants (in summer) or cauliflower (in winter), although some...

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,...

Braised Lemon-Saffron Chicken and Potatoes

In this comforting braised, bone-in chicken and potatoes slowly cook in a lively lemon-saffron bath until the meat is fall-off-the-bone tender and the potatoes...

Craig Claiborne’s Smothered Chicken (1957)

Craig Claiborne was a child of Mississippi who started as food editor of The Times in 1957 and did as much as anyone to...

Corn Pakoras With Mango-Tamarind Chutney

Crisp and deeply seasoned, pakoras are Indian fritters that can be made from almost any vegetable. To emphasize the corn flavor here, fine cornmeal...

A Must Try Recipe