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Explore 1060 recipes, 19 articles, 6 galleries, 318 videos, and more

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Shepherd's Pie

Ingredients
  • 8 tablespoons butter (1 stick), divided
  • 5 potatoes, peeled and halved
  • 3 tablespoons milk, plus more if needed
  • 1 large onion, finely chopped, divided in half
  • 2 pounds ground lamb
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1/4 cup Worcestershire
  • 1/2 cup chicken or beef stock
  • 2 teaspoons cornstarch dissolved in 4 teaspoons water
  • Coarse salt
  • 1/4 teaspoon white pepper
  • 1 cup frozen peas, thawed and drained
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Gala Goose

Ingredients
  • 1 goose, 9 to 11 pounds
  • 1 1/2 cups coarsely chopped carrots
  • 1 1/2 cups coarsely chopped onions
  • 1 1/2 cups coarsely chopped celery
  • 6 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 2 cups dry white wine
  • 4 sprigs fresh flat-leaf parsley
  • Peelings from 1 green apple (optional)
  • 6 whole cloves
  • 1 large bay leaf
  • 1 tablespoon dried thyme
  • 1 ounce dried porcini mushrooms, soaked, cleaned, and coarsely chopped, liquid strained and reserved
  • 1 1/2 cups dried cherries
  • 1/2 cup Armagnac
  • 4 tablespoons red currant jelly
  • Coarse salt and freshly ground black pepper, to taste
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Yuca with Mojo Sauce

Other Ideas:
Caribbean, Cuban, Garlic, Side dishes
Ingredients
  • 2 pounds yuca (about 2 yuca)
  • 2 teaspoons coarse salt
  • 1/2 cup extra-virgin olive oil
  • 6 garlic cloves, well minced
  • 1/2 small white onion, thinly sliced
  • 1 lemon, juiced
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Lentil and Escarole Soup

Ingredients
  • 1 tablespoon unsalted butter
  • 1/2 medium onion, finely chopped
  • 1 small clove garlic, finely chopped
  • 1 small carrot, coarsely chopped
  • 3/4 cup French green lentils
  • 1 bay leaf
  • 2 whole canned tomatoes, drained, seeded, and coarsely chopped
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 slices Italian bread, cut into 3/4-inch cubes
  • 1/2 escarole, cut crosswise into 1-inch strips
  • 2 teaspoons extra-virgin olive oil
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Spring Chicken Ragu

Ingredients
  • 2 whole chicken breasts (1 3/4 pounds), bone in, split and skinned
  • Salt and freshly ground black pepper
  • 2 teaspoons olive oil
  • 1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 4 canned plum tomatoes, seeded and quartered
  • 12 baby carrots, peeled and trimmed
  • 1/2 pound asparagus, trimmed and cut into 1 1/2-inch pieces
  • 1 leek (about 6 ounces), cut into 1/4-inch rounds, well washed
  • 1 cup shelled peas, preferably fresh
  • Fresh flat-leaf parsley, for garnish (optional)
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Duck Breasts with Pomegranate-Walnut Sauce

Other Ideas:
Duck breasts, Main course
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium onion, finely chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 5 ounces lightly toasted walnuts, finely chopped
  • 3 tablespoons pomegranate molasses
  • 2 cups pomegranate seeds (2 pomegranates)
  • 1 cup homemade veal stock or low-sodium canned beef stock
  • 3/4 cup homemade chicken stock or low-sodium canned chicken stock
  • Coarse salt and freshly ground pepper
  • 4 Magret duck breast halves, trimmed, excess fat and skin reserved
  • 1 tablespoon fresh mint, chopped or leaves, for garnish
  • Roasted Fingerling Potatoes
  • Mixed greens, for serving, optional
  • Pomegranate Vinaigrette
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Cavatelli with Beets and Swiss Chard

Ingredients
  • 5 or 6 good-quality slices white bread
  • 2 tablespoons chopped plus 1 teaspoon fresh rosemary, plus 1 sprig
  • 1/2 cup extra-virgin olive oil, plus more to taste
  • 8 ounces chilled fresh goat cheese, cut into 8 rounds (each 1/2 inch thick)
  • 2 pounds beets, greens removed
  • 2 tablespoons plus 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1 pound red Swiss chard
  • 1 pound dried cavatelli, or orechiette
  • 6 to 8 cloves garlic, thinly sliced
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Salmon with Beets and Lentils

Ingredients
  • 3 fresh small beets, (about 10 ounces), trimmed and scrubbed
  • Salt and freshly ground black pepper
  • 1/2 cup dried lentils, rinsed
  • 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 clove garlic
  • 2 fresh sprigs thyme
  • 1 1/2 teaspoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon ground coriander
  • 4 six-ounce salmon fillets, skin on
  • 1 large shallot, finely chopped
  • 1/3 cup dry white wine
  • 1 1/2 pounds fresh spinach, washed and stemmed
  • 1/4 cup fresh orange juice
  • 1 tablespoon Dijon mustard
  • Vegetable-oil cooking spray
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Open-Faced Turkey Sandwich with Mushroom Gravy

Ingredients
  • 1 tablespoon unsalted butter
  • 1 shallot, finely chopped
  • 1 teaspoon fresh thyme, leaves
  • 1 pound mixed domestic and wild mushrooms, such as shiitake, oyster, or cremini, trimmed and quartered
  • Salt and freshly ground pepper
  • 1/2 cup Madeira wine
  • 1 1/2 cups gravy
  • 4 thick-cut slices white sandwich bread, such as pain de mie (Pullman)
  • 3 pounds Roast Turkey Breast and Gravy, (1/2 recipe)
  • 1 small bunch watercress
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Spaghetti with Clams

Ingredients
  • Coarse salt
  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small dried chile pepper, crumbled, or pinch of red pepper flakes
  • 1 1/2 pounds littleneck clams, scrubbed
  • 1 cup dry white wine
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
  • Juice of 1 lemon
  • 3 tablespoons unsalted butter
  • Freshly ground black pepper
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