Here is a traditional Greek fish entrée I serve at my restaurant Molyvos, located in New York City. I use local black sea bass, but feel free to use wild striped bass or any other flaky white fish. It’s a delicious dish that makes a little fish go a long way. This dish is best made with Greek wines. To learn more about Greek wines, head over to "Celebrate Greek Wines." See all fish recipes.
Butter chicken, or murgh makhani, is an Indian dish that was apparently created accidentally in the 1950s when three restaurant owners in New Delhi decided to combine some leftover chicken with a rich, buttery, creamy tomato gravy and discovered that the resulting dish was absolutely delicous. This version is courtesy of the New York City restaurant Baar Baar, located in the East Village.
In paella, the focus is rice cooked in an intense stock, with meat adding flavor, but meat has taken over and often the paella emerges with the meat cooked perfectly but the rice overcooked and mushy. Dirt Candy's paella focuses on cooking the bomba rice perfectly, and we use a toasted rice crisp to get the sweetness of socarrat into the dish.
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A spicy tomato sauce perfectly complements fried salt cod. Salt cod is dried fish, preserved using salt. It’s an acquired taste so if you like a more mellow fish, try substituting with Chilean sea bass. Recipe courtesy of Chef Alessandro Gargani.
When the weather turns cold, we start to crave warm, comforting dishes like soups, stews, and braises. But who has time to sit at home twiddling their thumbs while a braise cooks in the oven for hours on end? Enter the slow cooker! This dish tastes like you slaved in the kitchen for days, but really, it couldn't be easier. Just prep the ingredients, set the timer, and wait for the slow cooker to work its magic.
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If you are looking for a quick and easy weeknight meal look no further. Serve your sloppy joes with a side of chips or a salad. For 25 One-Pan Recipes You Can Freeze, Heat, and Eat , click here.For 10 Creative Beef Recipes, click here.
Since I was a little kid, one of my favorite dishes to eat has been my mom's vegetarian lasagna. It's a rich and hearty dish, filled with oozing cheese, sweet carrots, and earthy mushrooms. My parents live in Northern California, and my dad is an avid "mushroom hunter," as he calls it. Several times a year, he comes back to the house after a hike with a backpack filled with freshly harvested chanterelles. These delectable mushrooms are put to good use in my house — in our Thanksgiving stuffing, on pizzas, and in my favorite lasagna.
For this version (made in my apartment in New York City and far away from the mushroom-filled hills of Marin County), I replaced the pricey chanterelles with easy-to-find cremini mushrooms, but if you are so lucky as to have some of those golden-orange mushrooms around, they add a wonderful flavor to the dish. Without them, though, the lasagna is still delicious — packed so full with creamy cheeses and hearty vegetables that you won't miss meat at all. Serve alongside a simple green salad or a crusty piece of bread for a homey, satisfying meal.
Although the directions look long, this really is a simple dish to make — it just requires a little time in the kitchen.
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In the never-ending effort to create good, hearty comfort foods that are vegan, I thought I would combine two of the heartland's most prized recipes: chili and cornbread. I know this sounds entirely not-vegan by nature, but with the help of a standout meat substitute (soy chorizo) and by keeping the cornbread old-fashioned (sans eggs), what we have is a devilish casserole with the capability of making you a local celebrity.
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What is more delicious after a long day of work than a slice of piping-hot lasagna with a glass of a full-bodied red wine? Not much. Yet, when I cut out most dairy and gluten out of my diet a couple of months ago, I feared there would be no more room for one of my Italian favorites. Well, no more.One of my favorite ways to serve zucchini is in thick ribbons, maybe made with a mandoline or even a vegetable peeler. Prepared just so, they also make a nutritious, low-calorie, and 100 percent gluten-free alternative to conventional lasagna noodles. I like a little ground meat in my lasagna, but it can also be easily substituted out for a mix of sautéed vegetables. Try this recipe once, then have fun experimenting on your own!
This recipe came about when a friend suggested we make a pasta sauce out of the leftover short ribs we had in the fridge. I also think it's worth mentioning that we did while trapped inside during a hurricane, and so this delicious dish was the result of luck and what we had on hand.