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Crispy Baby Artichokes with Anchovy Aioli

To learn more, read "Practical 'Chokes" in our National edition.

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Baby Artichokes with Toasted Hazelnuts and Green Olives

To learn more, read "Spring Fling" in our National edition. See all the recipes in this story: More »

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Striped Bass in Tomato Lemongrass Water

Sean Temple has a thing for tomato water. Make it once and you'll see why. The chef from Paulée in More »

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Beets and Spring Greens with Dates and Horseradish Sauce

Louis DiBiccari, the chef at Boston’s newly opened Tavern Road, is a fierce competitor. DiBiccari’s side project, called More »

Roasted Broccoli with Miso Bagna Càuda

For Stephen Thorlton, sous chef at San Francisco's State Bird Provisions, vegetables are no afterthought. The chef, who previously worked at produce-centric ...

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Monkfish Schnitzel With Celery Root-Kohlrabi Slaw

With its sweet and succulent flavor, monkfish, which has long been known as a stand-in for lobster, mimics the crustacean’s richness while while being much easier to prepare. At More »

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Sauerbraten Lamb Ribs

Harold Dieterle, the winner of Top Chef’s first season, is not a chef known to shy from a More »

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Crumpets with Chorizo-Maple Syrup

When Stephanie Izard, the talented Chicago chef behind Girl & the Goat, opened her take on the diner, More »

Mille-Crêpe Tiramisu Birthday Cake

This story is part of our Best Pastry Chefs of 2013 feature.

There's a good chance you've tasted a dessert influenced by Francisc...

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Mom's Meatloaf

Vitaly Paley's third restaurant in his Portland, Oregon, lineup, Portland Penny Diner, pays homage to the vendors and lunch wagons that filled that city's...

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Roast Chicken with Rosemary-Garlic Pan Sauce

"I know it sounds boring," apologizes Michael Petres, executive chef at St. Louis' Brasserie by Niche, "but I eat roast chicken a couple of times a week."<...

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Sloppy Joes

The sloppy Joe has long been a key player in family dinners across the country, so it's apropos that chef Trevor Higgins has served them at many a staff meal. The messy meat sandwich became such a favorite that Higgins moved it to his front-of-...

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Chicken and Waffles with "Hot Honey"

What happens when you put pancake batter in a waffle iron? The answer for Joe Sparatta, chef and owner of Heritage in Richmond, Virginia: a revelation. Spurred by a ...

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Malloreddus alla Campidanese

Massimiliano Conti, chef of San Francisco’s La Ciccia, keeps the beloved malloreddus (a ridged cavatelli-shaped durum wheat pasta) on the menu year-round, b...

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Sea Bass and "Salad" in Parchment

On many a weeknight, all we can muster for dinner is a salad. But if you spend just a few more moments, those sad leaves can be turned into a light entrée: Simply More »

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Pasta with Clams, Bacon and Beer

Empty beer bottles, bacon grease and bowls of spaghetti seem more at home in a frat house than a professional kitchen. Don't tell that to Michael Santoro, the chef and co-owner of More »

Romaine Salad with Bee Pollen Vinaigrette

Garett McMahan, the chef de cuisine of New York City’s Perilla restaurant, really wanted an ’85 Cadillac. So at age 14, he took a job washing dishes at a restau...

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Arctic Char with Basil Oil and Lentils

Comforting food doesn’t have to be fried, smothered in cheese or topped with whipped cream. When we think of soothing ingredients, our mind wanders to lentils. In this recipe, our Test Kitchen uses the meaty legumes as a bed for simply br...

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Farro Salad with Peas, Leeks and Pistachios

When Stewart and Heidi Woodman opened Birdhouse in Minneapolis, they put sustainable grains and vegetables at the menu’s forefront. For the restaurant’s h...

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Orange-and-Cumin-Rubbed Grilled Porterhouse Steaks

TT Tip: For an equally delicious and less expensive steak dinner, try the rub on a tri-tip steak, a flank steak or a rib-eye steak.

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Dirty Wild Rice

The concept for Restaurant R’evolution was seeded in 2005 when, during the aftermath of Hurricane Katrina, Chicago-based chef Rick Tramonto visited Louisian...

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Port Punch

This recipe was originally published as part of our Spanish Import dinner party.

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White Gazpacho

This recipe was originally published as part of our Spanish Import dinner party.

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Shrimp a la Plancha over Saffron Allioli Toasts

This recipe was originally published as part of our Spanish Import dinner party.

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Kimchi Shrimp Cocktail

We go through a lot of kimchi in the Tasting Table Test Kitchen--for our own gustatory pleasure, of course, as well as in the name of cross-testing recipes, including More »

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Dulce de Leche Tapioca with Strawberries

Nicole Krasinski didn't grow up in a particularly dessert-heavy household, but tapioca pudding, one of the few desserts she remembers eating regularly, was a post-dinner constant. When she opened More »

Trade Route

This recipe was originally published as part of our Indian Spring dinner party.

TT Test Kitchen Tip: Fir...

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Cardamom-Coconut Panna Cotta

This recipe was originally published as part of our Indian Spring dinner party.

TT Test Kitchen Tip: Make sur...

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Spice-Roasted Cauliflower

This recipe was originally published as part of our Indian Spring dinner party.

TT Test Kitchen Tip: To fit t...

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Rhubarb Chutney

This recipe was originally published as part of our Indian Spring dinner party.

TT Test Kitchen Tip: If you c...

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Okra Raita

This recipe was originally published as part of our Indian Spring dinner party.

TT Test Kitchen Tip: Cumin ta...

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Spinach Salad with Mango Vinaigrette and Cashews

This recipe was originally published as part of our Indian Spring dinner party.

TT Test Kitchen Tip: For an e...

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Butterflied Leg of Lamb with Cilantro and Spiced Oil

This recipe was originally published as part of our Indian Spring dinner party.

TT Test Kitchen Tip: To crush...

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Naan with Nigella Seeds and Cilantro

This recipe was originally published as part of our Indian Spring dinner party.

TT Test Kitchen Tip: Nigella,...

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Crispy Artichokes with Parsley and Pancetta

This recipe was originally published as part of our Smart Bunch dinner party.

TT Test Kitchen Tip: More »

The Final Say

This recipe was originally published as part of our Smart Bunch dinner party.

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Chicken Skewers with Chive Dip

This recipe was originally published as part of our Smart Bunch dinner party.

TT Test Kitchen Tip: More »

Smoked-Trout Deviled Eggs

This recipe was originally published as part of our Smart Bunch dinner party.

TT Test Kitchen Tip: More »

Tea Cookies with Rooibos Sugar

This recipe was originally published as part of our Smart Bunch dinner party.

TT Test Kitchen Tip: More »

Honey-Curry Compound Butter

This recipe was originally published as part of a menu in More »

Steak au Poivre

This recipe was originally published as part of our 2012 Valentine's Day menu in More »

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Green Bean and Carrot Thoran

When Asha Gomez started a monthly supper club to introduce people to the cuisine of her native Kerala, India, she never expected to have a waiting list of 100 people each night. Now, more than a year after that first dinner, Gomez has opened More »

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Pork Meatloaf

Many have tried to improve traditional meatloaf with fancy mix-ins and showy techniques. But at Marc Taft's new American restaurant Chicken and the Egg in ...

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Cheese and Prosciutto Straws

This recipe was originally published as part of a menu in Tasting T...

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Falling for You

Since March 2010, we've been sending you reliable and delicious recipes from the country's best chefs.

Now you can cook your way through autumn with our brand-new cookbook, More »

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Steak au Poivre

Although Steve Corry is an established chef, he learned the secrets of classic French cooking from a phenomenal home cook: his wife's 4-foot 8-inch tall grandmother Jacqueline. At his new Portland, Maine, bistro, More »

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Parsley Salad with Pancetta, Buttermilk and Lemon

One of Michael Paley's favorite ingredients is parsley--and he doesn't relegate it to an afterthought. Rather than use the greens as a garnish, Paley, the chef at ...

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Spring Chicken with Carrot Broth and Baby Carrots

A shock of orange can refresh even the most familiar dinner ingredients. To that end, Lee Chizmar of Bolete restaurant in Bethlehem, Pennsylvania, bathes fresh fettuc...

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Baked Eggs with Pancetta and Rosemary

Chef Jenn Louis lures locals to her upscale-casual Portland, Oregon, restaurant, Lincoln, with a menu of honest, elemental fare. Now she's offering regulars a ne...

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Piri Piri Shrimp

At Junoon, chef Vikas Khanna crafts classic flavors with an emphasis on spices (which are ground fresh every morning in the restaurant's "spice room") using cooking techniques from around ...

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Snapper-Mussel Curry

Chef Marco Ferraro made his Miami mark at Wish with a menu of globally inspired cuisine. Now he's given the city's emerging arts district a new dining destinat...

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Baby-Artichoke Sandwich

While New York diners were distracted by chef (and frequent Chopped judge) Geoffrey Zakarian's swank new Manhattan restaurant, More »

Croque-Madame

At the new outpost of his L.A. favorite Comme Ça, chef David Myers brings his trademark French brasserie dishes and smart cocktails to the Las Vegas str...

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Shinjiang Lamb

Known more for its barbecue than fine dining, North Carolina may seem like an unlikely home to one of the best new Asian restaurants in America. But Charlotte-based chef Bryan Emperor has wooed diners with his menu at More »

Glazed Butternut Squash with Goat Cheese, Apples and Pumpkin-Seed Vinaigrette

Chef Shawn McClain made a name for himself in Chicago at Spring and Green Zebra restaurants. But last winter he moved to Vegas to prove that a great chef can make his mark on Sin City without simultaneously being a TV star. At More »

Salted-Caramel Budino

Chef Marcie Turney and partner Valerie Safran have been fixtures of Philadelphia's restaurant scene for years, but their new spot, Barbuzzo, is their finest to dat...

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Zinfandel Spaghetti

Many restaurant cookbooks wind up relegated to the coffee table due to recipes that rely on mile-long ingredient lists, hours of prep time and pros-only techniques. Not so of More »

Spiced Zucchini Bread

At Minneapolis's Haute Dish restaurant, chef Landon Schoenefeld has been cooking up a culture clash. Sacrosanct American favorites like pork 'n' beans and tater tots ha...

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Cold Avocado and Cucumber Soup

Working from their kitchen-studio in Lambertville, N.J., Christopher Hirsheimer and Melissa Hamilton have been quietly innovating food publis...

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Watermelon Gazpacho

As he prepares to open his new restaurant, Commonwealth, in the coming weeks, San Francisco chef Jason Fox can't wait to make gazpacho. And why should he when juicy watermelon is an i...

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Sautéed Pea Pods with Soy-Chile Aioli

Even before she clinched the title of Top Chef on the Bravo reality show, viewers were enchanted by Stephanie Izard's culinary charms. So it makes sense that t...

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Blackberry Buttermilk Bundt with Orange Glaze

Through decades spent in top kitchens--and in his current post at the White House--pastry chef Bill Yosses has developed an exhaustive repertoire of desserts. In his new cookbook, More »

Whole Butterflied Chicken

Some cooks think that violating a chicken with a beer can is the best route to a juicy bird. Not so for chef Adam Perry Lang, whose new book, More »

Crostini with Zucchini Pesto

Over the past decade, chef Ken Oringer has enlivened the Boston dining scene with his stable of restaurants. His latest, Coppa, puts an Italian imprint on the small-plates...

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Beet-Cured Fluke with Pickled Shallots and Herbed Yogurt

After years of marrying California ingredients with classic French technique, the demand for Quinn and Karen Hatfield's food caused them to outgrow their starter space. This spring, they moved More »

Alaskan Halibut with Herbed Baby Carrots and Snap Pea Sauce

There are many fish in the sea, but chef Bruce Sherman of Chicago's venerable North Pond restaurant knows which ones are best for you--and the environment. He...

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Blancmange with Grapefruit, Jicama and Elderflower

When a fire ravaged New York's beloved Annisa last year, diners were bereft. But chef Anita Lo used the months it took to rebuild the restaurant to rethink her menu a...

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Seared Scallops with Coconut-Mussel Stew

Until recently, if you wanted to taste chef Jesse Schenker's inventive cooking, you needed an invitation (and a couple hundred bucks) to dine at Recette, his private New York supper club. Lucky for us, Schenker has now made his playful dishes a...

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Bavette in Guazzetto

Maialino, Danny Meyer's blazing-hot New York trattoria, is both marvelously chic and approachable. This combination of elegance and ease extends to chef Nick Anderer's R...

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