Main Course
8665 recipes found
Smashed Roasted Carrots
This wintry salad, inspired by Asian smashed cucumbers, stars sweet roasted carrots. After being roasted until just tender, the carrots are lightly flattened to create texture on their surface, then broiled to char their edges. The gingery, garlicky dressing is a bracing contrast to the sweetness of the carrots. You can use either black vinegar or rice wine vinegar here. Although their flavors are completely different — the black vinegar is caramelized and rich, the rice vinegar lighter and fresher — they each harmonize with the other ingredients in the dressing. Serve this salad warm or at room temperature: It holds up well if you want to make it a few hours in advance. This salad will also work with parsnips.
Linguine With Firecracker Shrimp
Pepper Pasta With Crab (Fearrington House)
Linguine With Creamy Arugula and Goat Cheese
Charred Okra Salad With Garlicky Yogurt
Broiling okra until golden crisps it nicely throughout and chars it at the edges. In this recipe, it’s then spiced with cumin and turned into a salad filled with herbs, lettuces, tomatoes and other vegetables. Dressed with yogurt and topped with spicy cayenne onions, it makes a flavorful and unusual side dish or a light, vegetable-filled meal.
Grilled Chicken With Grapefruit Mustard
Pasta With Red Onion And Mace
Dhanshak (Parsi Cornish Hens Braised In Spiced Pumpkin-Lentil Puree)
Anthony Ibarrondo's Pescado En Escabeche
Rice Cooker Bibimbap with Salmon and Spinach
Hui Leng Tay, a food blogger in Singapore, is unusually committed to her rice cooker. She developed this recipe for bibimbap, and she sees herself as seeking the elusive grail of cooks everywhere: the make-ahead, not-too-unhealthy, tasty meal. "I try to figure out which ingredients get better when kept over low heat for a long time, like cabbage and onions, and which ones get droopy," she said.
Party Picadillo
With some Douros as cheap as a pizza, and just as bold, I'd think of them as party wines, to serve to a crowd fortified with big sandwiches, wings and meaty casseroles. Even at the high end, most are not wines to contemplate but to quaff with slabs of seared red meat. But if you choose budget bottles, here's a dish that will not break the bank, either. Well-seasoned picadillo, a versatile, richly seasoned ground-meat dish from Latin America, is typically served with rice and beans, but it can also be ladled over pasta, used to fill tortillas or sloppy Joes or baked in a casserole with a potato topping. Since it will be in the company of bland carbs, you can spice it generously. The wines won't balk at that.
Shrimp and Pasta Medley
Linguine With Lentils And Prosciutto
Grilled Chicken On Skewers
Pasta With Lobster, Chorizo and Peas
Cold Spicy Kimchi Noodles
Could this be the anti-ramen? Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy. Make the sauce in advance, but wait to toss with the noodles until just before serving. While you could order Korean ingredients online, it’s more fun to go to a Korean supermarket, if only to see all the different types of kimchi. Korean red pepper flakes are without seeds, and only medium hot, so you can use a lot.
Broccoli "Pesto" And Linguine
Classic Masala Dosa
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor. However, once the batter is ready, it can be refrigerated and kept for several days, even a week. With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch. Serve them with your favorite chutney.
Florence Fabricant's Lobster Fra Diavolo
“Lobster Fra Diavolo, lobster in a spicy tomato sauce with linguine, ‘brother devil’ style, sounds Italian, tastes Italian and is a staple in Italian restaurants. But is it Italian?” Florence Fabricant set out to find out in a 1996 column. She spoke to a number of experts on Italian food, but came away with few answers. Some insisted it was an Italian-American dish, with roots in New York, specifically Long Island or Little Italy, while others pointed to Naples. She included this recipe, adapted from “Lobster at Home” by Jasper White, the executive chef of the Legal Sea Foods chain. His version is served on bread, but this adaptation is served on pasta.
Tangy Pork Noodle Salad With Lime and Lots of Herbs
This light, bright salad, full of lettuce, leafy herbs and silky rice noodles, is seasoned with just enough ground pork to add richness without weighing it down. The fish sauce and citrus juices make it intense and tangy, while the honey softens its gingery bite. This salad is best served when freshly made and still very crisp, but won’t suffer much from sitting out for an hour or two.
Red Lentils and Chili Sauce With Quinoa
Turkish Chicken and Okra Casserole
In Turkey, okra is often stewed with lamb or chicken. I liked this dish so much that I made it twice in one week, the second time for a big dinner party. It’s adapted from Ghillie Basan’s recipe in “Classic Turkish Cooking.”
Grilled Chicken Topped With Mixed Melon Salsa