Main Course
8665 recipes found
Salmon With Bacon And Gherkin Dice
Chanclas Poblanas (Chorizo Sandwiches With Tomato-Guajillo Salsa)
Sold in the markets and street stalls of Puebla, chanclas poblanas are made with a slightly flattened, flour-dusted, oval-shaped bun called pan para chanclas which gets its rise and flavor from pulque, a fermented alcoholic drink made from the maguey plant. (Chancla, which means flip-flop or sandal, refers to the shape.) Then, they’re opened and stuffed with chorizo and bathed in a rich tomato-guajillo salsa. They’re messy, but they can be eaten with your hands or a fork and a knife.
Pan-Fried Skate Wings With Capers
Mediterranean Cucumber and Yogurt Salad With Red or Black Quinoa
The idea of embellishing a yogurt soup or salad with quinoa comes from Deborah Madison, who uses black quinoa in a brilliant recipe for a soup in her book “Vegetable Literacy.” I used red quinoa to add texture, color and substance to this typical Mediterranean combination – finely diced cucumber, garlic, and thick plain yogurt. Use mint or dill, or a combination, and make sure to dice the cucumber very small.
Crispy Lemon Chicken Cutlets With Salmoriglio Sauce
Derived from the Italian word for brine, “salamoia,” salmoriglio is a lemon sauce from Sicily and Calabria that is used to marinate and dress grilled meats and fish. This pleasantly sharp, all-purpose dressing is equally suited to chicken breasts: It soaks into the crust and lends a citrus punch to the meat. Fresh parsley, oregano or a combination of fresh herbs can be used, based on preference. The breading is inspired by the store-bought bread crumbs that are often labeled as Italian seasoned and often used for what Italian Americans simply call chicken cutlets: coated chicken breasts that are shallow-fried in olive oil. The addition of this simple lemon sauce gives this easy weeknight meal a restaurant-quality finish.
Onion Tart
The chef André Soltner served this classic warm onion tart almost every day for 43 years at Lutèce, his world-famous restaurant in New York City. It was for a whole generation the pinnacle of elegant French cuisine in the United States, and yet the tart is straightforward and uncomplicated, rustic and refined all at once. Let the onions slowly caramelize — don’t hasten the cooking by jacking up the heat — and you will be rewarded with a haunting savory-sweet tart in the end that is still irresistible decades later, the very definition of an enduring classic.
Orecchiette Carbonara With Peas
Lasagna With Roasted Beets and Herb Béchamel
I also call this “pink lasagna,” as the beets will bleed into the béchamel and onto the pasta when it bakes. Roast the beets ahead so that they will be cool enough to handle easily when you’re ready to assemble the lasagna.
Green Lentil Dal (Hara Masoor Ki Dal)
Chicken and Orzo With Sun-Dried Tomato and Basil Vinaigrette
A sun-dried tomato vinaigrette uses both the tomatoes and the aromatic oil in which they are stored for a deeply savory pasta meal. The vinaigrette serves double duty here as both a marinade for the tender chicken thigh morsels and a sauce for the orzo and feta. This dish tastes lovely warm, right off the heat, but it also makes for a wonderful cold lunch, like something you might find at an Italian American deli or salad bar.
Khoresh-e Bademjoon (Persian Lamb, Eggplant and Tomato Stew)
Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. (Use fresh or frozen ghooreh if you can find either. You could also use pickled ghooreh, but be sure to rinse them well before using to rid them of excess salt.) Those sharp flavors contrast nicely with the soft, comforting texture of the eggplant and tomatoes, which grow silky as they cook down. This dish is particularly delicious with a piece of crunchy tahdig.
Roast Pheasant
Classic Coronation Chicken
To celebrate the coronation of Queen Elizabeth II in 1953, a dish of cold poached chicken with a curry cream sauce was served at a banquet luncheon for 350 of the queen’s guests. That dish, originally called “Poulet Reine Elizabeth,” became known as coronation chicken, spurring a thousand variations in Britain and beyond. This one, from Tea & Sympathy in New York City, is closely based on the original recipe, and includes a mix of curry powder, red wine and tomato purée folded into a mayonnaise dressing. At the luncheon, the chicken was served alongside a rice salad studded with peas. But it’s also excellent piled on lettuce leaves or stuffed into sandwiches. For a meatless version, you can try these cauliflower salad sandwiches.
Chicken Canzanese
Any food historian will tell you that trying to track down the origin of a recipe is like chasing tadpoles. There are so many and they all look alike. One thing is clear, though: a good recipe has a thousand fathers, but a bad one is an orphan. And on the Internet, fathers are created effortlessly. Since chicken Canzanese is assured of immortality online, it seemed time that we gave it a whole new start here.
Baek Kimchi Jjigae (White Kimchi Stew)
This burbling kimchi jjigae is an everyday comfort, with its deep savoriness and gingery bite. In this variation using baek kimchi (white kimchi), the same warmth of other jjigaes is evoked even without red chiles, and lets you taste the cabbage more fully, especially once it’s cooked down to a tenderness that’s almost spoonable. A hunk of braised pork is always a good idea, especially when braised in the salty, savory and gingery aromas of fermented napa cabbage kimchi. In this stew, the kimchi does most of the heavy lifting, but depending on how flavorful your batch is, you can season to taste at the end with additional fish sauce. Don’t skip the white rice; it’s the soft, familiar foil against the zingy stew.
Grilled Soft-Shell Crabs With Scallions, Ginger and Deep-Fried Capers
Flounder Fillets in a Beurre Blanc Sauce
Spiced Salmon With Sugar Snap Peas and Red Onion
Seared sugar snap peas and red onions make a sweet accompaniment to silky salmon fillets in this lovely springtime one-pan meal. The salmon fillets, coated in a garlicky spice blend, are briefly browned, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. Keep an eye on the salmon, especially if you prefer it on the rare side. Thin fillets in particular are all too easy to overcook.
Wedding Wurst
Simple Steamed Fish
Galettes Complètes (Buckwheat Crepes)
If you can make pancakes for breakfast, you can certainly make crepes for dinner. These savory ones from Brittany — which use buckwheat flour and are filled with Gruyère cheese, ham and egg — are nutty, earthy and incredibly satisfying any time of day. Loosen the batter, if needed, using beer, water or hard cider; it all works equally well. Once you get the hang of the tilt and swirl, you can have your family fed in minutes, and unlike those nerve-shredded times when you brightly declare “It’s breakfast for dinner, kids!” — which children everywhere know is a sign that something is wrong for Mom — this is one instance where you can announce it, and mean it: Everything is actually alright. Galettes complètes are meant to be a meal.
Swedish Yellow Pea Soup
Lasagna With Asparagus and Chives
Lasagna doesn’t always have to be assembled and baked; it can be thrown together quickly, like a regular pasta dish. Use no-boil lasagna noodles for this deconstructed lasagna. Despite the name, they do require boiling here, but they will be lighter than regular lasagna noodles.
Veal Milanese
On a cold night in the winter of 2000, the formidable food reporter Amanda Hesser went with friends to Caffe Rosso in Greenwich Village. “I was in the mood for veal and red wine,” she wrote in The Times a year later. “When the main courses came, the waiter set down my veal Milanese: a pounded chop as large as a frying pan, crusted with bread crumbs and smothered with a glistening mess of arugula and tomatoes. I squeezed lemon over the veal and set about carving. It was just what I was after: the tender meat was pounded paper-thin with fat on the edges and a thin, pebbly coating of bread crumbs. The peppery salad and lemon offered steady relief. But it left me with a single thought: to come back in the summer when arugula and tomatoes are in season.” Then she gave us a recipe for the dish, perfect for summer, when arugula and tomatoes are in season. Go to!