#dinner

9 viral recipes tagged #dinner.

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  Italian · Primo / Main · 35 min

  Risotto alla Milanese — risotto al azafrán

  Milan's golden risotto, stained and perfumed with saffron and finished with a generous mantecatura of butter and Parmigiano. Traditionally made with beef bone marrow and a rich meat stock, it's the classic partner to osso buco — but it's a glorious dish in its own right: creamy, glossy and all'onda (rippling like a wave).

  italianricevegetarian-option
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  Italian · Primo / Main · 25 min

  Spaghetti alla Carbonara — pasta romana con huevo y guanciale

  The real Roman carbonara: no cream, ever. Just crisp guanciale, egg yolks, Pecorino Romano and a storm of black pepper, emulsified with starchy pasta water into a glossy, clinging sauce. Four ingredients, perfect technique — the whole dish lives or dies on not scrambling the eggs.

  italianpastaquick
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  Italian · Primo / Main · 60 min

  Ñoquis de patata — gnocchi italianos

  Soft, pillowy potato dumplings from northern Italy: just floury potatoes, a little flour and egg, worked gently into a dough, rolled, cut and ridged. The secret is a light hand — too much flour or working makes them heavy. Boiled until they bob to the surface and tossed with tomato-basil sauce or sage butter, they're tender, comforting and quick to cook.

  italianvegetarianfrom-scratch
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  Italian · Primo / Main · 30 min

  Bucatini all'Amatriciana — pasta romana de tomate y guanciale

  One of Rome's four great pastas: crisp guanciale and a quick tomato sauce sharpened with peperoncino and finished with sharp Pecorino Romano. Born in the town of Amatrice, it's bold, porky and just-spicy — proof that four or five great ingredients beat a long list. Traditionally tossed with bucatini, the thick hollow spaghetti that catches the sauce.

  italianpastaquick
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  American · Main course · 90 min

  Pastel de carne clásico

  A diner-style meatloaf with a tender, juicy crumb and a glossy ketchup-brown sugar glaze that caramelizes into a tangy lacquer. The secret is a panade of milk-soaked breadcrumbs that keeps the loaf moist all the way through, even after it rests.

  dinnercomfort-foodground-beef
• 
  American · Main course · 120 min

  Pollo Asado

  A whole bird dry-brined overnight, then roasted hot until the skin shatters like glass and the breast stays succulent. This is the roasted chicken you build a Sunday around: burnished, self-basting, and carved over its own pan juices.

  dinnerwhole-chickenroast
• 
  Italian · Main course · 80 min

  Albóndigas italianas

  Tender, juicy meatballs made from equal parts beef and pork, bound with a milk-soaked bread panade, Parmigiano, garlic, and parsley, then browned and gently simmered in a bright crushed-tomato sauce. The panade keeps the interior soft while browning builds savory depth, and finishing them in the sauce lets the meatballs stay moist while flavoring the sauce as they cook. It is honest, weeknight-friendly comfort food that tastes like it took all day.

  italianmain-coursecomfort-food
• 
  American · Main course · 150 min

  Pastel de pollo

  This is a proper from-scratch chicken pot pie: tender shredded chicken and sweet vegetables suspended in a thyme-scented cream sauce, all sealed inside a double layer of buttery, flaky pastry. Poaching the chicken in the same broth that later thickens the filling builds deep savory flavor, while a quick roux guarantees a sauce thick enough to slice cleanly. It is the ultimate cold-weather comfort dinner, and every bit as good reheated the next day.

  americancomfort-foodmain-course
• 
  American · Main course · 60 min

  Chuletas de cordero al horno

  Thick lamb loin chops get a 30-minute garlic, rosemary, and lemon marinade, a hard sear in a cast-iron skillet, and a short finish in a 400°F oven. The two-stage method builds a deep brown crust the oven alone can't manage while keeping the centers blushing pink and juicy. A quick butter baste and the lemony pan juices make them taste far fancier than the 60 minutes they take.

  lambmain-courseamerican