Main Course
8665 recipes found
Grilled Halibut With Indian Spices and Corn Relish
Here, a fragrant combination of ground cumin, turmeric, coriander and fennel seed is rubbed all over fresh halibut steaks (Pacific salmon, wild striped bass and hake also work well here). The steaks are then left to marinate for a few hours in the refrigerator before grilling. The cooked fish is topped with a quick relish made of fresh corn, ginger, onion, cilantro and a bit of the spice mixture that's been sautéed in clarified butter. It's an unexpected yet extraordinary way to prepare fish that might just win over the self-proclaimed seafood-haters at the table.
Mushrooms and Dumplings
This hearty vegetarian riff on chicken and dumplings uses meaty fresh mushrooms and concentrated dried mushrooms to quickly build layers of rich flavor. Dried shiitakes, normally rehydrated before using, are grated into a fine powder that dissolves and fortifies the broth with intense mushroom umami. Make the dumpling mixture while the stew cooks and allow it to rest in the fridge for more tender dumplings. Once simmered, they emerge light and spongy on the outside, and slightly chewy on the inside. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Shrimp Pasta With Corn and Basil
This particularly American combination of flavors — shrimp and corn — is light, summery and very tasty, both sweet and slightly spicy. If you are feeling flush, you can make this pasta with lobster instead.
Kimchi Carbonara
The chef Melanie Hye Jin Meyer is constantly researching Korean foodways to create dishes for her Korean-inspired pop-up restaurant Tiny Chef in St. Louis. Kimchi carbonara, which she was seeing all over Korean TikTok, spoke to her. “I love how Korea somewhat recently started introducing cheese on everything,” Ms. Meyer said. “I’m all for it, especially being from the Midwest.” This is her take on the cultural mashup as a Korean adoptee. She cooks down napa cabbage kimchi until soft, and cuts through the buttery base with white wine. The dish comes together quickly, so have everything prepped and ready to go before starting the sauce.
Cheesy Kimchi Noodles
Instant ramen ranks highly among comfort foods because it can be quickly prepared and those little seasoning packets provide lots of flavor with minimal effort. No packets are used in this recipe, but the addition of gooey, melted Cheddar and funky fermented kimchi makes the dish even more satisfying. Sautéed scallions and garlic balance out the spicy Sriracha, soy and sesame sauce, while the runny yolk from a crispy fried egg adds richness and mellows the spice. The cheese becomes sticky as it cools, so these noodles are best served immediately while still warm and glossy.
Lobster Succotash
If you take some liberties with traditional American succotash you can transform it from a side dish to a deluxe starter or even a main course. Fresh shelling beans, such as cannellini beans or cranberry beans, are available at farmers' markets from mid-to-late-summer. If you can’t find them, use frozen limas.
Lentils, Potatoes and Peas in Indian-Style Tomato Sauce
Grilled Chicken With Garlic and Parsley
Masoor Dal
Linguine With Scallops
Meera Sodha’s Chicken Curry
This simple curry serves as a fine introduction to the Indian home cooking of Meera Sodha, a British cookbook author whose “Made in India: Recipes From an Indian Family Kitchen” was released in 2015. The recipe for this curry, her "ultimate comfort food,'' derives from the one her Indian-born mother cooked for Sodha when she was growing up in Lincolnshire and for which she pined for during her college years in London. It provides a thick, gingery, garlic-flecked tomato sauce with deep notes of cinnamon and cumin, and a low flame of chile heat, surrounding small chunks of skinless chicken thigh, with slivered almonds scattered over the top at the end.
Snapper With Seville Orange Juice, Pine Nuts And Olives
Warm Cabbage and Green Beans
Saffron Thai Grilled Chicken
Kimchi Noodle Cake
This savory pan-fried noodle cake made with rice noodles (or leftover cooked spaghetti) packs a lot of flavor with just a few ingredients, ideal for a quick breakfast or lunch. The mixture can be assembled well in advance. It’s more steamed than fried, but a crisp bottom is revealed when the cake is flipped. Look for the red pepper paste (gochujang) at Korean markets.
Richard Krause's Crisp Grilled Chicken With Grilled Tomato Sauce
Fresh Herb Kuku
Kuku is a traditional Persian egg dish similar to a frittata. This version by the Iranian food writer Najmieh Batmanglij was served at the White House at Michelle Obama's Nowruz celebration on April 6. In it, a variety of fresh green herbs are mixed with fragrant spices, chopped walnuts and just enough eggs to bind everything together. Dried barberries, caramelized with grape molasses or sugar, make a pretty and sweet-tart garnish. If you can’t get barberries, substitute dried cranberries. Kuku can be served warm or at room temperature, and can be made a day in advance. Leftovers make excellent sandwiches when stuffed into lavash or pita with yogurt.
Spicy Chorizo and Red Lentil Soup with Kale
This recipe, adapted from “The Alaska from Scratch” Cookbook," by Maya Wilson, transforms a brothy lentil soup into a spicy, warming main dish with the addition of fresh Mexican-style chorizo and chopped kale. This simple winter dinner also features carrots, which grow unusually sweet in Alaska's summer light and temperatures, and are a root-cellar staple. Sweet or spicy Italian sausage works well as a substitute for the chorizo.
Tangy Red Lentil Soup With Niçoise Olives
Croque Monsieur
In Italy, bricklayers and plutocrats alike eat the same thing for lunch: panini, sandwiches layered with meat and cheese and flattened between two searing griddles. Today they're almost as common as cappuccino in America, albeit much cheaper and easier to make. One affordable panini press, and you're on the fast track to the perfect party food.
Braised Flanken With Pomegranate
I’d always thought that flanken was specific to boiled beef or soup. But a little research divulged that the brawny cut is hugely popular in braises (and pot-roasting is arguably the same as braising), especially in Germany, Austria and Hungary. It also shines in Asian cuisines, particularly Korean, in which it’s seared and served rare. Arthur Schwartz, in his book “Jewish Home Cooking” (Ten Speed Press, 2008), extols the virtues of flanken. He points out that it’s from the same part of the animal as short ribs, cut across rather than along the bones. But while short ribs have achieved culinary stardom and high prices, flanken remains cheap and obscure. And just as tasty.
Wild Mushroom Broth With Buckwheat Noodles
Korean Braised Spare Ribs With Soy and Black Pepper
These St. Louis-style spareribs are braised until tender and lacquered in a savory Korean soy sauce glaze that’s spiked with fragrant garlic, ginger, scallions and lots of black pepper. There’s no marinating required and little hands-on work, but you will need to make sure the tough membrane on the back of each rack has been removed before cooking. (That task is easy: Set the ribs meat side down and find the thin, translucent skin that sits over the bones. Gently pull it up at one corner, inserting a sharp knife to loosen it at one end if necessary, then peel the membrane off in one piece.) The potatoes and carrots sit underneath the ribs and soak up the meaty drippings. The pork and vegetables all release flavorful juices as they roast, resulting in a rich, assertive pan sauce. A quick broil at the end achieves golden, crispy edges.