Main Course
8665 recipes found
Sweet and Salty Grilled Steak With Cucumber Salad
The marinade on this steak is inspired by a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples – Asian fish sauce, brown sugar and garlic – all you need to pick up on the way home are some fresh limes and jalapeño. Nuoc cham works as a salad dressing, too. Here we drizzle it on crisp cucumbers and radishes, but sliced ripe tomatoes work just as well. You could serve it as it is with the salad on the side, or put everything on top of a bed of rice noodles or rice for a more substantial meal.
Grilled Trout With Cucumber-Tomato Relish
Steamed Salmon With Peas and Leeks
Lamb Shanks With Celery Root and Thyme
Daube de Boeuf
Spaetzle With Corn, Peas, Braised Rabbit and Tarragon
Hungarian Goulash
There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide.
Spiced Lamb Skewers With Lemony Onions
This is the type of scalable recipe that is ideal for feeding large groups of people in a short period of time. More snack than a meal, the idea is to build a table of these lightly spiced, grilled skewers (if you don't like lamb, then pork, beef or chicken all work) and fill out the rest of your table with store-bought ingredients like pickles, olives, yogurt and flatbread for sopping it all up.
Rosemary White Beans With Frizzled Onions and Tomato
A speedy, pantry-friendly dish, canned white beans braised in olive oil and tomatoes become stewlike and creamy. Pinches of fresh or dried rosemary, chile flakes and lemon zest add complexity to the mix, while a topping of frizzled, browned onions lends sweetness and a chewy-crisp texture. Serve this with toasted country bread drizzled with olive oil, or over a bowl of rice or farro for an easy, satisfying weeknight meal.
Tagliata With Radicchio And Parmesan
Poulet Roti Tout Simple (Simple Roast Chicken)
Roast Rabbit With Green Garlic Sauce
This recipe came to The Times in a 2007 article by Marian Burros about the then newly burgeoning locavore scene. This dish, adapted from Melissa Kelly, the chef at Primo Restaurant in Rockland, Me., makes the most of spring onions and green garlic, two verdant savories that are abundant before summer.
Peppered Rib-Eye Steaks With Watercress
Back in 2004, William Grimes, a former Times restaurant critic, realized that his role had changed him. No longer could he be satisfied with quotidian meals. He wanted a way to one-star dining in his home every night, and in 30 minutes or less. On his quest, he found this recipe, adapted from Food and Wine’s "Fast: Over 150 Quick, Delicious Recipes in 30 Minutes or Less." The steaks are quickly seared, red wine reduced, and watercress tossed in butter until wilted. In 15 minutes, a restaurant-worthy dinner is served.
Caviar Sandwich
I now prefer the caviar sandwich to all other more classic presentations at the holidays. All that caviar crammed into a sandwich makes me feel giddy and extravagant and very lucky to be alive the second I set eyes on it. Context is everything; what I could reasonably splurge for would feel forlorn if showcased on a proper silver trolley atop a mound of shaved ice with a mother-of-pearl spoon at the ready on its nearby velvet pillow, but here, by contrast, in the context of a lowly sandwich, it feels as decadent as if I were eating caviar straight out of the tin, like a midnight pint of ice cream. Buy the caviar you most prefer from a retailer you trust the most—the most expensive may by no means necessarily be your favorite-- and see if this luscious sandwich doesn’t make you feel pretty giddy, too.
Mustard-Ginger Chicken (Rai Adrak-Walli Murgh)
Sauteed Medallions of Pork With Prunes
Tigua Indian ‘Bowl of Red’
This chili is renowned for its hotter versions; heavy on the cayenne and chili powder. The masa harina thickens the stew and adds a subtle corn undernote.
Green Lasagna With Bolognese Sauce and Bechamel
No doubt about it, this lasagna is a project, but if you’ve never made fresh pasta, here’s an excellent place to start. Using fresh pasta in lasagna transforms it into another dish altogether: instead of falling off the fork into a slippery mass of naked noodles and separate sauce, it holds together beautifully. The sauce cooks into and holds fast to the toothsome pasta, making it stick together like layer cake. The kale flavor in the pasta is faint (you can leave it out) but adds another breath of green to the aromatic fresh basil and crisp fried sage.
Sweet and Spicy Grilled Flank Steak
There are some steaks that need nothing more than a little salt and pepper to bring out their beefy goodness. Flank steak is not one of them. This bold marinade is just the sort of seasoning the brawny cut begs for: lime juice and zest add brightness, brown sugar sweetness, and jalapeño and sriracha a complex heat. Just whiz it all together in a food processor and slather it on the meat. Marinate overnight (or 20 minutes if that's all the time you have) before tossing it on the grill. Lastly, always make more flank steak that you think you want. Leftovers are the best part.
Steak Diane for Two
Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon).
Adobo-Fried Chicken
This chicken is simmered in an adobo broth of vinegar, bay leaves, sugar and soy sauce for 15 minutes, giving the meat a strong foundation in the Philippines before it is dunked in buttermilk, then breaded and fried. Make the dipping sauce and refrigerate it before you simmer the meat, so you can dig in as soon as the fried chicken has drained and cooled. A well-seasoned cast-iron pan and a splatter screen will help to keep your chicken crispy and your stovetop clean.
Lobster Salad With Roasted Chili and Baby Corn
Lasagna With Roasted Broccoli
The broccoli part of this recipe is adapted from Molly Stevens’ Blasted Broccoli in her wonderful book “All About Roasting.”
Winter Vegetable Soupe au Pistou
This is a big, simple soup made with winter vegetables – all diced small and thrown into a big pot with water and simmered for an hour. It’s garnished with the Provençal version of pesto, which does not contain any pine nuts. It makes a hearty meal.