Main Course
8665 recipes found
Brisket Barley Soup with Crispy Kale
Making soup out of brisket has a major advantage over the usual braising: Because you are cooking the meat submerged in broth, it stays juicy. As it simmers, the brisket cubes soften enough so you can cut them with your spoon. The chewiest thing in the soup will be the barley, but in a good way. Some slabs of brisket comes more thoroughly trimmed than others, so you may have to do some knife work when you get it home. But fear not, if your broth ends up a little greasy, just chill it and then spoon the fat off the top when it’s cold.
Tim Boyd's Barbecued Brisket
Uncooked Tomato and Mint Sauce with Poached Eggs
This dish turns summer tomatoes into a salsa cruda that can also work well with most any kind of fish. My friend and colleague Clifford A. Wright serves this delicious salsa cruda with grilled salmon. It’s also wonderful with most other fish, grilled, oven-roasted or pan-cooked, and it makes a terrific sauce for foods like cooked grains, the vegetarian burgers I published a few weeks ago or simply cooked green vegetables. One of my favorite uses is in a Mediterranean huevos rancheros: poach an egg, set it on a lightly charred corn tortilla, sprinkle the egg with a little salt and pepper if desired and spoon on the sauce.
Tostadas With Beans, Cabbage and Avocado
Beans are traditionally fried in lard, but I use a small amount of grapeseed or sunflower oil instead, and rely on the broth from the beans for flavor. This is a great buffet dish for a Mexican dinner party. I prefer to toast the tortillas using the microwave method, but you can also deep-fry them.
Cholent Brisket
Lime Soup (Sopa De Lima)
Ravioli Verdi With Butter, Parmesan and Pepper
For these stunning green-on-green ravioli, stuff a verdant, spinach-packed dough (a modification covered in this basic fresh pasta recipe) with a sweet chard and onion filling. Shaping the ravioli will take some time, so solicit help from friends and family and form an assembly line to speed up the process. Then, set the table and make sure everyone is ready to eat before you drop the pasta in the pot and start the sauce. Toss the just-cooked ravioli with the creamy butter sauce and serve piping hot so everyone can enjoy the pasta at its peak. This recipe also makes more than you might need, so freeze the leftovers before dressing them in the sauce for a mighty meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Braised Pot Roast With Pomegranates
Sweet and Sour Fish
Gemma Lin, a chef and co-owner of the restaurant Bad Mama Keelung, in Taiwan, was taught from a very early age that a proper meal should always contain some form of seafood. For special occasions, her mother liked to pan-fry a whole sea bass and then blanket it with a sour, savory sauce. This recipe is Ms. Lin’s spin on that family classic. Here, a whole sea bass or other white-fleshed fish is marinated with rice wine, then rubbed with sweet potato starch and shallow-fried. It’s topped with a hearty portion of fresh vegetables and a delectable sweet-and-sour dressing made with tomato paste, mirin, vinegar and a gentle splash of soy sauce.
Mission Burrito
To find the best burritos in San Francisco, you have to go to the Mission District, a historic Latin American neighborhood known for its vibrant culture and food. There are many places there to get a good burrito, but La Taqueria, which won a James Beard Award in 2017, is a favorite. Miguel Jara, who emigrated to the United States from Mexico, opened the restaurant in 1973 because he missed the cuisine of his home country. Mission burritos are known for their giant size (about eight inches long), and are packed with a hearty serving of meat, beans, salsa verde, pico de gallo, cheese, avocado and sour cream. Most Mission burritos include rice as well, but Mr. Jara believes it takes away from the flavors of the meat. No garnish is necessary, but the aluminum foil wrapper is required: No real Mission burrito is served without it.
Asado Negro
Here, we have a raggedy number out of Venezuela called asado negro. It requires a fat roast of beef that is simmered for a long time in dark caramel, its sweetness tempered by vinegar. The result is sticky and unctuous beneath a cloak of peppers, onions and leeks. It looks mysterious and bold on the plate and at the start of a New York winter can conjure some degree of Latin American humidity and joy. Asado negro has its primary home in Caracas, where it is often served during the holidays, alongside fried sweet plantains and white rice, with perhaps a tart green salad for contrast. The meat is napped in blackness that comes not from fire or smoke but from the absorption of all colors into one, a color as deep as space itself. It is beef the color of a velvet dinner jacket seen across a dark lawn at midnight. It makes mockery of pot roast. And, as we shall see, it is exceedingly simple to make.
Pancit Palabok (Rice Noodles With Chicken Ragout and Shrimp)
We eat pancit, or noodles, always — but especially at birthday celebrations, where the length of the noodles is seen as a promise for an equally long life. Among our many pancit dishes, palabok is the richest. The sauce almost takes on the texture of an Italian ragù, with the meat slowly disintegrating into a thick gravy that’s stained reddish-gold by achuete (annatto). The toppings aren’t decorative, but a crucial part of the dish: a whole regiment of hard-boiled eggs and poached shrimp, plus a tumble of fried garlic and crumbled chicharron (puffed-up crispy pork skins).
Roman Steaks
This simple recipe, which is adapted from “Mediterranean Cooking” by Paula Wolfert, was brought to the Times by Julia Reed in a 2004 article about easy Italian cooking. Ms. Reed said it was her favorite summer steak recipe, and for good reason: It requires very little effort and just a handful of ingredients to yield spectacular results.
Chivito Steak Sandwich
The chivito, a little steak sandwich that serves as one of Uruguay’s culinary calling cards, makes for a fine afternoon of lunching, or an easy outdoor dinner. Pound out the beef — rib-eye or shell steak, tenderloin or flat-iron — then put it on a hot grill. It cooks fast. Then assemble: a small kaiser or Portuguese roll, with lettuce, tomato and mayonnaise, some cheese and a slice of hard-cooked egg. Roasted peppers and grilled onions are welcome additions, and a spoonful of chimichurri salsa, freshly chopped, takes it over the top, but nicely. Figure on one or two per person. A nap can follow.
Teriyaki Marinade
BBQ Bacon Brisket Flat
Packer brisket is what you order at a barbecue restaurant. The brisket flat (the leaner, flatter of the two muscles that comprise a whole brisket) is what you’re more likely to find at the supermarket. Lacking the generous marbling of a packer, the flat tends to toughen and dry out during a long slow cook on your grill or smoker. But two simple techniques deliver a moist, tender brisket flat every time. The first is to cook the flat in a foil pan to shield the lean meat from the heat. The second is to drape the brisket flat with a layer of bacon, which renders its fat during cooking, basting the meat and keeping it moist. Then there’s the bonus: You get to eat barbecued bacon along with your brisket.
Sweet and Sour Braised Brisket With Cranberries
Tuna and Cheese Souffle
Pizzapiazza Deep Dish Spinach Pizza
Crab Croque-Madame
Every Francophile has eaten a croque-monsieur, which is essentially a hot ham and cheese sandwich, the top spread with a layer of béchamel sauce and grated cheese, then grilled until golden and bubbly. You can get one in any café, where it is eaten from a little plate, either at a small table or standing at the bar, using a knife and fork. A croque-madame is exactly the same, with a fried egg on top. Why is it madame when it has an egg? No one knows. I decided to make a version with crab meat, which I thought would be novel, until I discovered it had already been invented, many times over. It seems there already exists the crab toastie, an American open-face snack made with English muffins. And crab toasties are well known in the British Isles as well. I pushed mine in a slightly creole direction, adding cayenne, tarragon and chives.
Geraldine's Pot Roast
Grilled Leg of Lamb With Spicy Lime Yogurt Sauce
Leg of lamb is elegant, and one leg can feed a crowd. Marinate it with a garlicky herb paste, the longer the better. Overnight in the refrigerator is ideal, but even a few hours at room temperature will help. Just make sure to always pat your lamb dry after marinating; this helps eliminate flare-ups. Butterflied legs of lamb tend to be unevenly cut, giving you thicker and thinner parts. This is good if some of your guests like their lamb more well done than you do, but problematic if everyone likes it rare. If you want rare all around (or well done for that matter), consider cutting the lamb into pieces according to thickness so you can take the thinner ones off the grill first.
Bozeman Flank And Beans