Main Course
8665 recipes found
Frutti di Mare Rice Salad
In the southern Mediterranean, savory rice salads are popular and are great for a light summer lunch or supper. The rice is first boiled in well-salted water like pasta and dressed with a zesty vinaigrette. This version is topped with a pile of briefly cooked shrimp, calamari and mussels, and summery ingredients like cherry tomatoes, green beans and basil. The salad is served at room temperature, and most of it can be prepared in advance, so it is exactly what you want when the weather is sweltering.
Brie Sandwiches On Croissants
Outdoor Fish Fry
Frying fish at home can be intimidating, not least because it’s messy and can leave the house smelling like a grease pit. Here, though, is a recipe that takes the cooking outside, to a large pan set over a propane hob or, as subsequent testing has borne out, to a large roasting pan filled with oil set over a gas grill. Simply heat the oil until it is very hot but not yet smoking, and add to it very fresh strips of fish dipped in a mixture of flour, salt, pepper and Old Bay, then into egg, and finally into panko, and fry until golden brown on each side, super-crisp, with a moist, tender and perfectly cooked interior. Buy a lot of fish. This is one of those recipes where people tend to want seconds and thirds. Serve with slaw and, if you like, tartar sauce.
Spaghetti With Octopus Braised In Red Wine
Chanterelles on Toast
Mushrooms are like sponges full of water. When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up. So in this recipe from the chef Hugh Acheson start by letting the chanterelles hit the hot oil, sizzle and then color a bit. Liquid will exude into the pan, partly evaporate and then return into the mushrooms. Once the pan is pretty much liquid-free, it’s time to reintroduce flavorful liquids, which the mushrooms will also take up.
Veal In Red-Wine Sauce (Meurettes De Veau)
Café Salle Pleyel Burger
Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare. She’s kneaded a mixture of chopped sun-dried tomatoes and tangy cornichons and capers into the ground meat. Parmesan shavings stand in for the usual Cheddar.
Tuscan Marinated Steaks
Pollo Criollo (Dominican Chicken)
Razor Clams With Smoked Paprika Butter And Hominy
Chicken And Sun-Dried Tomato Sandwiches
Farro Broccoli Bowl With Lemony Tahini
A hearty vegetarian dinner-in-a-bowl, farro is dressed in a lemony tahini sauce spiked with garlic, and topped with charred broccoli florets, thin slices of turnip or radish, and a soft-yolked egg. To streamline the cooking process here, the eggs are simmered in the same pot as the farro. But if you want to substitute leftover grains for the farro (brown or white rice, for example), cook the egg separately using the same timing. Or leave off the egg altogether for a vegan variation. The flavors here are mellow enough for kids, but a squirt of chile sauce or a sliced green chile garnish adds a smack of grown-up heat.
Shad Fillets With Red Pepper And Saffron Sauce
Potato Frittata
Pat Lenz's Leek and Goat Cheese Pizzas
Highlands Braised Beef
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one. The point has been to change carefully and ever so slightly, always and never. At no time can the restaurant be perceived as changing at all. This recipe for braised beef cheeks is served with pirlau, a rice porridge of sorts, made here with chanterelles and basmati rice.
Tomato Pie With Pimento Cheese Topping
Tomato pie is just the kind of supper a Southern cook might serve in the summer: savory and rich, but vibrant with super-fresh vegetables and herbs. Virginia Willis, a Georgia native and food writer, had the inspired idea to add a topping of pimento cheese, another Southern classic. There are multiple steps here because of the scratch-made crust, but everything can be baked in the cooler parts of the day, and the pie can be served warm or at room temperature.
Bibimbap With Chicken and Mushrooms
One chicken breast is stretched into a hearty meal here, with lots of rice or other grains and vegetables.
Salmon, Arugula And Avocado Maki
Chicken and Sun-Dried Tomatoes in 'Cream' Sauce
Spinach Lasagna With Fennel Sausage
Making lasagna from scratch, including the pasta, is a time-consuming project that is absolutely worth the effort, especially for a holiday dinner. If you have a friend to help you in the kitchen, so much the better; or, spread the work over a couple of days. Of course, you may use store-bought fresh or dried lasagna noodles instead of making the pasta yourself, or use a favorite tomato sauce recipe of your own. This lasagna is delicate and rich, best served in small portions.
Couscous With Thick Tomato Vegetable Sauce
Hot and Sour Soup with Shrimp (Tom Yum Goong)