Main Course
8665 recipes found
Indian Lamb-And-Eggplant Napoleon
The Four Seasons Chopped Lamb Steak With Pine Nuts
Craig Claiborne and Pierre Franey brought this ground lamb dish to The Times in 1981. "We have always found it odd that lamb has never achieved the universal appeal in this country that it enjoys in countries such as France, Italy, Spain, Greece, Turkey and those in the Middle East," Mr. Claiborne wrote. The dish was created by Joseph (Seppi) Renggli, a chef at The Four Seasons Restaurant in Manhattan. It is a burger of sorts, flavored with cumin and paprika, enriched with pine nuts and cooked over charcoal or under the broiler.
Meat Balls Avgolemono (Veal balls with lemon and egg sauce)
Four-Cheese Flatbreads
You can make personal pizzas quickly by using premade naan, flatbread or pita as the base, then topping with whatever sounds good to you. Here, the combination of feta, Parmesan, ricotta and mozzarella hits every note — salty, creamy, tangy and gooey. Corn’s sweetness balances the savoriness, and a generous amount of black pepper cuts through the richness, as it does in cacio e pepe. Feel free to swap the cheeses based on what you have — pecorino instead of Parmesan, fontina instead of mozzarella — and incorporate any toppings you like: spinach, herbs, garlic, red-pepper flakes, hot honey and so on.
Roast Heritage Turkey and Gravy
Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird. P. Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary. Roasted giblets and a chopped hard-boiled egg add texture and depth to his country-style gravy. “The eggs and giblets make it a little more rustic and a little more interesting,” he said. “It’s the gravy that saves that dry turkey.”
Kai Yang (Thai garlic chicken)
Turkey Salad With Fried Shallots and Herbs
This recipe is adapted from Naomi Duguid's chicken salad in "Burma: Rivers of Flavor." It incorporates shallots two ways, raw and fried, as well as the deeply savory oil used to fry them. Bright with lime juice, the raw heat of a green chile and plenty of fresh herbs, it's excellent plain, or with some chopped cucumber and lettuce beneath it, for crunch. As Ms. Duguid points out in the book, it's a dressing that can be applied to refresh all manner of leftovers, from the roasted turkey you're left with the day after Thanksgiving, to the roasted vegetables.
Keftedes With Trahana
Pork and Mango Salsa Burrito
Bobotie
The South African national dish, bobotie, is a meat pie of coarsely ground lamb with plenty of curry, bay or lemon leaves and fruits, covered with a custard of milk and eggs, as homey and much loved as meatloaf is in the United States.
Poppy, Lemon and Sunflower Seed Pancakes
These are inspired by Heidi Swanson’s poppy seed and sunflower seed pancakes. She serves hers with a citrus marmalade, and also suggests making a savory version and serving it with a compound butter (I’d go Mediterranean and serve the savory ones with Greek-style yogurt). I decided to stir some lemon zest into the batter. I dotted some of the pancakes with raspberries and left others plain. Loved them both ways.
Meat Patties
This is a recipe for the Greek dish kephtethakia. Ground lamb spiced with cumin provides the bulk of the flavor in these pan-fried meat patties.
Spelt and Lamb Meatballs
Fragrant with cinnamon and allspice and imbued with parsley and dill, these meatballs are like a cross between a falafel and lamb kibbe, with a crunchy crust. Starchy spelt helps the balls hold their shape and adds a pleasing chewy texture, while a small amount of lamb contributes its brawny, mineral flavor. Feel free to try these meatballs with other ground meats —turkey, chicken, beef or pork should all work nicely. Other whole grain berries (wheat, rye, barley) can be substituted for the spelt. Just make sure to cook the grains until they are quite tender and the bran splits.
George's Scarfa Pork
Whole Baked Fish, Moroccan-Style
Cinnamon Curry Rice
Wild Salmon With Chive Oil and Lime Crème Fraîche
The wild king salmon season opens in late spring in Alaska and all the way down the West Coast. The season continues through summer, but is at its best in June. The year’s first wild salmon has brilliant red flesh, a mild sweet flavor and a velvety texture. Farmed salmon doesn’t compare. You pay a high price for wild salmon, but the splurge is worth it. Paired with bright green chive oil and limey crème fraîche, it will make you swoon.
Spiced Lamb and Rice with Walnuts, Mint and Pomegranate
A baked lamb and rice dish I tasted in Istanbul, etli pilav, inspired this one-pot meal, topped with walnuts and fresh mint and pomegranate seeds. Similar pilaf-style rice dishes are made all across the Middle East and into Asia. Kabuli pulao in Afghanistan is acclaimed; the Persian baghali polov ba gusht is justly famous, as is the Lebanese Hashwet al-ruz; and there are myriad fabled biryanis made with lamb (or goat) in India and Pakistan. Pomegranate molasses is available in Middle Eastern groceries or online. It provides a sweet-sour, fruity undertone, but you may omit it and still get good results. Try a squeeze of lime instead.
Chicken With Apricots, Lemon and Saffron
Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation. As a bonus, you can prepare it up to 2 days in advance, since it reheats beautifully.
Torrisi's Chicken Fra Diavolo
Creamy Bucatini With Spring Onions and Mint
Rich and creamy in texture, and full of sweet-savory onion flavor, this rather mild-looking pasta packs a wallop on the fork. The pistachios add color and crunch, but other nuts work nearly as well. And if you can’t get spring onions (that is, fresh bunches of onions with their greens still attached, available in late spring and early summer), you can substitute regular onions or a combination of alliums, such as sweet onions, scallions, ramps or leeks.
Curried Meatballs With Eggplant
Farci du Grand Bornand
Roasted White Fish With Lemony Almondine
Fish almondine, a variation on a classic meunière, combines toasted sliced almonds, brown butter and lemon juice as a sauce for sautéed, flour-dusted fillets. In this easy, weeknight-appropriate version, the fish is roasted, skipping the flour, for a more delicate result. Then, the sauce gets extra citrus intensity from a bit of grated lemon zest. Flaky white fish, or trout, is most traditional here. But the winning mix of brown butter, lemon and almonds is equally good on any kind of salmon, shrimp, green beans, asparagus – even roast chicken. And it comes together in a flash.