Main Course
8665 recipes found
Pesce in Saor (Venetian marinated fish)
Turkey Thighs With Pickled Cranberries and Onions for Two
Roasted turkey thighs are quicker, easier and more adaptable than a whole bird, and just as satisfying with their crisp, bronzed skin and tender meat. You can scale this recipe to feed as many as you’re serving, or if you want to make extra for leftovers. Simply double, triple or even quadruple it, spreading out the thighs on your largest sheet pan. Or you can halve it to feed one. The quick-pickled onions and cranberries are a tangy contrast to the richness of the meat, and, with their fuchsia hue, a welcome bit of color on the plate.
Turkish Pumpkin Soup
This is an intriguingly sweet winter squash soup, based on a recipe by Ghillie Basan from her wonderful book, “Classic Turkish Cooking.” The sweetness comes from the squash itself and the allspice and cinnamon, with the addition of only a teaspoon of honey or sugar. The sour and spicy yogurt and chile garnish make a great flavor contrast.
Todd Richards’s Grilled Peach Toast With Spicy Pimento Cheese
Pimento cheese is a Southern classic, but the combination of spicy, smoky pimento cheese — spiked with bacon and the adobo that comes in a can of chipotle chiles — and sweet, juicy peaches could only come from the mind of a chef. Todd Richards of Richards’ Southern Fried in Atlanta’s Krog Street Market and the author of “Soul: A Chef’s Culinary Evolution in 150 Recipes” (Oxmoor House, 2018) calls this his ideal summer breakfast, “along with a glass of champagne.” If you don’t want to use a grill, just toast the bread and use the peaches freshly sliced.
Roasted Bacon-Wrapped Rabbit
Spaghetti With Clams
For me, spaghetti with clams has to be ''white,'' which is to say without a tomato in sight -- and actually the first time I ate it this way was not in Italy but in one of my favorite Italian restaurants in New York, Da Silvano. This was a very long time ago, and I've been hooked ever since. I have specified amounts for a single portion here, because I feel cooking food you love is never something that should be reserved for company. Besides, this is quick and easy to make, and it's important sometimes to give yourself the treat of the perfect supper alone.
Farro Salad
Farro, an ancient grain, has long been a common ingredient in Italy, but it is now gaining in popularity in the United States. You can use farro to make a type of risotto or in soups, but dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.
Burned Toast Soup
The cookbook author Jennifer McLagan developed this recipe for a simple toast soup, a rustic dish that stretches leftover bread into a comforting meal, after tasting an upscale version of it at a restaurant in Paris. She includes it in her 2014 cookbook, "Bitter: A Taste of the World's Most Dangerous Flavor." The recipe requires thorough and severe toasting: The bread should turn black along its edges and deep brown all over. Use thickly sliced bread, so it's not carbonized all the way through, and the ratio of burned bread to deeply toasted bread will work in your favor. Once the bread soaks up the bacon-infused stock and is blitzed with milk and mustard, all of its intense, smoky flavor will mellow.
Tourtière
This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey. But you could make it with leftover brisket, with venison, with smoked goose or ham. Traditionally it is served with relish or tart, fruity ketchup — I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. “I’ve never had a slice of tourtière and spoonful of ketchup and not liked it,” David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me. “I especially love a tourtière made by someone who can’t really cook.”
Mussel Pizza
One bite of this and I’m transported to a seaside town in Italy or Provence. Keep some dough in the freezer and you can make this very quickly.
Fish Mousse Grilled On Lemon Grass (Sate Lilit)
Pecan-Crusted Chicken Cutlet Triple Decker
Hungarian Stuffed-Under-The-Skin Chicken
Two Tofu Sandwiches
I was thrilled to find excellent packaged kimchi at my Trader Joe’s last week. I used it as part of the “vegetable build” in one of two tofu sandwiches. Kimchi – the one I used was mainly cabbage -- is a fermented food that, like yogurt, supplies your digestive system with probiotics. To have on hand: baked seasoned tofu.
White Soondubu Jjigae (Mild Tofu Stew)
This Korean stew features velvety silken tofu in a clear, savory broth that allows the nutty flavor of the tofu to shine. Dried kelp, radishes and shiitake mushrooms build the base of the soothing soup: Radishes impart sweetness, while the kelp and mushrooms add earthy notes. Sesame seeds give each spoonful an extra toasty flavor and crunch. Traditionally, the stew is finished with eggs that have been gently poached, with runny yolks that enrich the broth. If desired, crack four eggs into the stew once the tofu is warmed through and let them simmer gently for three minutes.
One-Pan, One-Pot Thanksgiving Dinner
Perfect for a small gathering, this streamlined Thanksgiving meal is cooked in one medium pot and on one sheet pan (and OK, yes, it also calls for an extra bowl). It has all the traditional flavors of the classic menu — juicy turkey, crisp-topped stuffing, cranberry sauce, gravy, roasted brussels sprouts and marshmallow-topped sweet potatoes — but with a fraction of work (and far fewer dishes).
Roasted Tomato, Mozzarella and Pesto Calzones
The secret to crispy calzones: Bake them in a very hot oven, and use drier ingredients in the filling to prevent the dough from becoming soggy. Slow-roasting the tomatoes for the filling concentrates their flavor and pulls out their juices, while pesto adds punch without contributing too much moisture. Fresh mozzarella is just right for many things, but it’s too wet for a calzone, so use drier whole-milk mozzarella instead. If you prefer to use store-bought pizza dough, you’ll need three (8-ounce) balls for this recipe.
Crispy Grains and Halloumi With Smashed Cucumbers
This vegetarian sheet-pan meal is inspired by crispy rice dishes like tahdig, fried rice and pegao, but, instead of white rice, this recipe calls for whole grains like brown rice, wheat berries or farro. For best results, spread the grains and chickpeas on a sheet pan and pat lightly with a paper towel to remove moisture before cooking — the drier they are, the more they’ll crisp up. Then top everything with smashed cucumbers that have been combined with citrus and fresh herbs. As the whole grains cook, the cucumbers marinate, releasing sweet, grassy juices that are then used as a dressing. (You can also use the liquid on a simple panzanella or a baby-green salad.)
Grilled Duck Breast With Pepper Jelly Glaze
Yotam Ottolenghi’s Jerusalem Lamb Shawarma
The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. The first 11 ingredients, known as Lebanese spice mix, make a versatile mixture that can be used to marinate fish, meat or vegetables.
Wagon Wheels With Sun-Dried Tomato Sauce
Sun-Dried Tomato and Goat Cheese Omelet
Sometimes the filling for my omelet is determined by something I find in my pantry. I don’t recall what led me to buy the jar of sun-dried tomatoes that went into this one, but they were very much at home in an omelet.
Chicken Braised With Grapes
This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based it on two recipes: the memory of a chicken dish that I ate many years ago in Toulouse, France, and the classic poulet au vinaigre, or chicken in vinegar sauce. A mellow, aged sherry vinegar and a high-quality balsamic complement the grapes. I prefer a 15-year-old balsamic, which replaces the smidgen of tomato that is often included in poulet au vinaigre. One final tip: Be sure the grapes you select — and they can be black or green instead of red — are sweet and have green stems, an indication of freshness.
Prune and Almond Braised Short Ribs
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass. This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights). It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed. Serve it as part of a Seder, or for just about any special occasion. It is sure to impress.