Main Course
8665 recipes found
Mushroom-Farro Soup With Parmesan Broth
This dish is layered in earthiness and umami thanks to its ingredient list: farro, dried and fresh mushrooms, shallots and Parmesan broth. Farro is a rustic grain, hearty enough to maintain its integrity and stand up to a long simmer. Similar to arborio rice, pearled farro readily releases its starch as it cooks, thickening the broth and marrying the ingredients in a blissful union. A pinch of fennel pollen at the end is a classy move, though absolutely not mandatory.
Muqueca With Pirao
West Indian Lamb Curry
Curried goat is a popular dish in the West Indies, but lamb makes a fine substitute here in the United States, where goat meat is hard to find. This version, by the chef Martin Maginley from the Round Hill resort in Jamaica, is deeply flavored with allspice and Scotch bonnet peppers, but not overwhelming spicy. If you have time to make it the day before, it gets better as it sits, and gives you a chance to scoop some of the fat off the top of the stew before reheating over a low flame. And if you can procure goat, use it here in place of the lamb.
Modern Chicken Potpie
Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas. Traditional recipes are long on starch and richness, short on flavor. This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar. Use thigh meat, for more taste and better texture than breast. And vegetables should be served separately, not forcemarched into the filling. Roasted carrots, peas with mint and buttered steamed asparagus are all nice to serve alongside chicken potpie.
Vegetarian Chili With Corn Bread Topping
The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.
Grilled Chicken With Tomatillo Sauce
Greek Skillet Pies With Feta and Greens
The Greek cookbook author Aglaia Kremezi has no problem making phyllo dough at home whenever she makes anything pie-like. With a little practice, anyone can do it. For these simple skillet pies, she recommends grilling them in an iron stovetop ridged pan or on a grate over coals. Filled with feta and herbs, these flat thin-crust pies give a new meaning to grilled pizza.
Fried Fish With Fried Ginger
Winter Squash and Wild Mushroom Curry
This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It’s also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.
Igor's Tuscan Grilled Chicken
Arugula Salad With Peaches, Goat Cheese and Basil
This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don’t need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can’t find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.
Korean Chilled Buckwheat Noodles With Chilled Broth and Kimchi
This recipe is inspired by the signature Korean summer noodle dish, naeng myung. The traditional dish is made with a strong beef broth. I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock. The dish can include chicken or meat, or it can be vegetarian, as this version is, with tofu standing in for chicken. It can also be vegan if you omit the boiled eggs. Make the broth a day ahead so that it will be nice and cold.
Grilled Chicken Pita With Yogurt Sauce and Arugula
You might need a few common ingredients from the grocery store — chicken breast, cucumbers, yogurt, herbs — to make this satisfying pita sandwich, but it’s not at all difficult to put together. It’s a year-round favorite. If you’re in the mood to bake, try making your own pita bread.
Grilled Chicken Thighs With Sauce Au Chien
Roast Chicken Vermentino
This rich, delicious roast uses the broth from rehydrated mushrooms for extra flavor. Porcinis aren’t a necessity, but pick some up if you can. You’ll be glad you did. Pair this with a nice salad and the leftover wine for an excellent evening.
Mushrooms on Toast
Beloved by British and other Anglophone cooks, mushrooms on toast is a hearty savory dish that can be made quickly. It’s cheap and delicious if you use ordinary cultivated mushrooms, and suitable for any time of day: breakfast, lunch, tea, dinner or late snack. One pound of mushrooms is just right for two servings.
BBQ Chicken and Mushroom Tostadas
This recipe offers a novel way to create chips. When corn tortillas are toasted in the oven, they get hard, not crispy. When they are toasted in the microwave, they get that crispy snap. This method requires a little patience: Zap a tortilla for a minute and it will be soggy, even wet, on the bottom. Flip it over and zap it again, and all the moisture will be gone. Sometimes it takes a few turns, as every microwave is different. Watch closely, though, as they tortillas burn quickly once dry.
Chicken Breast With Sweet-And-Sour Sherry Sauce
Snapper Fillets Provencal Style
Cod and Kimchi Stew
Kimchi is a seriously versatile kitchen staple because it’s packed with so many flavors and textures. It’s great chopped and folded into mayonnaise, cooked with your favorite taco filling or stirred in to sauces and soups. In this recipe, which is inspired by kimchi jjigae, kimchi takes center stage as the base for an umami-rich broth. Once cooked, the kimchi is tender and provides a counterpoint to perfectly poached cod. For a heartier meal, serve it over steamed rice and top it with a fried egg.
Georgian Chicken in Pomegranate and Tamarind Sauce
This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table. Tamarind paste and pomegranate seeds are readily available at larger supermarkets, and always online.
Pastel (Israeli Spiced Meat Pie)
This gently spiced beef pie, adapted from the “Zahav: A World of Israeli Cooking” by the chef Michael Solomonov, is scented with cinnamon, dill and parsley. The recipe calls for purchased puff pastry, which makes it extremely simple to make yet wonderfully rich to eat. Leftovers will last for a few days in the refrigerator. Reheat at 350 degrees before serving.
Chile-Crusted Black Sea Bass
This recipe came to The Times from the chef Kerry Heffernan, who developed it after an afternoon fishing off Long Island for striped bass but catching black sea bass instead. It was refined in his kitchen in Sag Harbor, then taken back to Brooklyn for further work. It results in fillets of marvelous, flaky simplicity, with a blistering crust that intensifies the sweetness of the fish. White rice and a tangle of sautéed greens are excellent accompaniments, along with a glass of bracing white wine.
Tongdak Gui (Whole Roasted Chicken)
This recipe draws inspiration from the old-fashioned rotisserie chickens sold along Seoul’s streets in the 1970s — before Korean fried chicken entered the scene in the next decade. Cornish game hens are an excellent substitute for the smaller, younger birds often used in South Korea for this succulent poultry dish. A simple soy-sauce brine, made even more fragrant with ground white pepper, ensures inimitably juicy, tender meat that, after roasting in the oven for an hour, truly falls off the bone. A nod to pa dak (“scallion chicken”), an early-2000s trend in which shaved scallions were served atop fried chicken to cut the fattiness, this recipe calls for lightly dressed scallions for a verdant counterpoint.