Main Course
8665 recipes found
Spaghettini With Spicy Lentil Sauce
Whole Roasted Squid With Tomatillo Salsa
Here’s a tasty room-temperature salad for lunch on a sunny fall day. You can roast the whole squid on a sheet pan in a hot oven, on the stovetop in a cast-iron pan or on a grill over coals. They cook quickly, and are done as soon as the tubes puff up and the tentacles are firm, which takes mere minutes. If you want them browned, leave them longer on the heat source, but they taste perfectly good if cooked pale.
San Hua Kao Ji, Three-Flower Roast Chicken
This dish is similar to the classic Sichuan tea-smoked duck, which uses Sichuan peppercorn in a gentler way than that usually associated with the cuisine. With very lightly dressed greens, it makes a light summer meal. As a Chinese meal, it is served as a warm or room temperature starter and would pair well with stir-fried greens and plain steamed rice. The chicken has a wonderful delicate texture, thanks to the Chinese poaching technique, which keeps the meat silky and moist.
Cold Sesame Chicken
Though completely different from a crisp-skinned, oven-roasted chicken, sometimes a boiled chicken is just the thing, hot or cold. In warm weather, this Chinese-style cold sesame chicken is especially welcome. It’s perfect for a picnic or light lunch and can be prepared well in advance of serving.
Clams With Linguine
Forest Fettuccine
Creamy Fettuccine
Sautéed Salmon With Zucchini Pappardelle And Red Lentils
Spicy Clams With Garlicky Toasts
There’s nothing more satisfying than a big potful of steamed clams. To say they practically cook themselves is perhaps a slight exaggeration. Yet if your fish cooking skills are wanting, know this: Making clams really is dead simple. Here, they’re paired with lots of herbs and split baguettes. The toasts might seem large, but it’s all part of their appeal. Display them dramatically atop each bowl, before using them to sop up the broth.
Lamb Kemma Curry
Lobster Salad With Green Beans, Tomatoes and Basil
This summery salad makes a fine celebratory lunch or cold supper and makes great use of seasonal vegetables. Everything is dressed with a bright basil vinaigrette. A dab of aioli on the side is a welcome option, too. The hardest part here is steaming the lobsters, but don’t worry. It’s easy — and economical — to do it yourself. Still, if the idea doesn’t appeal, many fishmongers sell steamed lobsters for an additional fee. Or you can buy prepared lobster meat, though that’s a bit more expensive. If you decide to do that, you’ll need at least one-third pound per person.
Grilled Lamb With Lentils and Ginger-Nectarine Sauce
Stir-Fried Oysters With Mushrooms and Scallions
Spicy Seafood Tomato Sauce With Linguine
Sichuan Hacked Chicken
Potato Soup With Indian Spices
This easy vegetarian soup is surprisingly full flavored. (To make it vegan, substitute cooking oil for the butter and ghee.) If you want it more stewlike, use less water; if you want it brothy, use more. It keeps well and actually tastes even better a day or two after it is made. I like to add a pinch of asafetida (also called hing), which can be found in specialty spice shops or Indian groceries and lends a heady aroma that is especially good with potato dishes. Don’t worry if you don’t have it on hand. More important are the sizzled cumin seeds, mustard seeds and garlic (the tarka) added when the soup is finished, which really give the soup its character. If you find the soup too thick upon reheating, just add a splash of water and adjust the salt as necessary.
Shrimp With Okra
Grilled Lamb with Red Lentils
Marinated Grilled Chicken Breasts
Fettucine With Salsa Cruda
Linguine With Shrimp and Asparagus
Grilled Chicken Skewers With Deconstructed Pesto
Budget-friendly boneless, skinless chicken thighs are paired here with a version of pesto that is closer to salad than paste. For grilling, the thighs are tossed with olive oil and salt and pepper and threaded onto skewers. But they are not jammed together, so they cook fairly quickly. Simply toss with the pesto ingredients — fresh basil, olive oil, parmesan, pine nuts and garlic — and serve.
Fettuccine With Brussels Sprouts, Lemon and Ricotta
Brussels sprouts love a whisper of lemon, which is what the zest provides in this combo. The ricotta becomes creamy when you add a small amount of cooking water from the pasta to it, but you have to serve this right away or the ricotta will stiffen up again. I used gluten free Le Veneziane fettuccine made with cornmeal, and thought the color and texture were very good. It only took 5 to 6 minutes to cook. It works equally well with standard pasta.