Main Course
8665 recipes found
Cheese Tortellini With Meat Sauce
Greek Baked Fish With Tomatoes and Onions
The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium’s list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the “Good Alternatives” list I recommend Mahi Mahi from United States waters.
Caribbean Kugel
Chicken Breasts In Foil With Sun-Dried Tomatoes And Olives
Bison Steaks with Smoky Wild Rice
I seared a couple of boneless bison strip loin steaks in a cast-iron skillet, which gave me pan juices so I could produce a bit of intense sauce to drizzle on the meat. Because bison has a slightly sweeter finish than beef, I combined a tart pomegranate molasses with red wine for deglazing. A few dollops of good butter compensated for the leanness of the meat and turned the pan juices into a dark, syrupy finishing sauce. Bison is less marbled than beef cuts like rib roast, rib-eye or strip loin, so it should be cooked no more than medium-rare. Alongside the bison I served a wild rice pilaf infused with double-smoked bacon, rendered fragrant with ground cloves and steeped in beef stock that had been sharpened with a little of the pomegranate molasses.
Orzo and Lamb With Apples and Onions
Grilled Chicken And Pineapple Salad
Farfalle With Fennel And Mushrooms
Picadillo
Farfalle, Radicchio And Mushroom Casserole
Cafeteria's Meatloaf
Youvarlakia Avgolemono (Lemony Greek Meatball Soup)
Avgolemono is a Greek egg and lemon mixture that’s tangy and silky, and used to thicken sauces and soups. In the United States, most versions of avgolemono soup brim with grains of rice and chunks of chicken. In this recipe, a riff on youvarlakia avgolemono, ground chicken and rice are rolled into meatballs, then simmered in the broth, making the whole thing heartier without losing the soup’s characteristic brightness. Many recipes for youvarlakia call for ground beef, and, if you like you can substitute that here. Note that because of the eggs in the broth, leftovers do not freeze well.
Vietnamese Spiced Turkey Tacos
These tacos aren’t wrapped in tortillas, but in large leaves of Boston lettuce, also called Bibb or butter lettuce, which makes them a good option for those following a low-carb or gluten-free meal plan. Traditional taco seasonings are left behind in favor of Vietnamese ingredients, Thai chiles, rice wine vinegar, lime juice and Vietnamese fish sauce.
Matelote of Monkfish (Monkfish Stew)
Farfalle With Cabbage and Black Kale
Cavolo nero, or black kale, is my favorite of all the kales. For this dish I cut the blanched kale and cabbage into thin ribbons and cook them in a little olive oil with garlic, shallot and chili flakes.
Polenta With Sausage and Tomato Sauce
Thai-Style Baby Back Ribs
Pork ribs are often found under layers and layers of sauce and seasoning. In this recipe, stripped down to tropical-climate easiness, the ribs are grilled after being sprinkled generously with salt and pepper, not marinated or spice-rubbed. The infusing of the flavors — fish sauce, soy sauce, lime juice, jalapeños, ginger, garlic and lemon grass — comes after the cooking is done. It’s pretty neat how good that tastes. The recipe makes three or four entrée servings, but it also makes a good appetizer for six to eight.
Brined-and-Braised Pork Belly With Caraway
Spaghetti With Feta, Olives And Garlic Beans
Chicken in Vinegar Sauce
Grilled Arctic Char With Horseradish Crema
This recipe, from the chef Nick Anderer of Marta in Manhattan, pairs simply seasoned arctic char fillets (feel free to use salmon instead) with a bright, delicious crema with lemon and spicy horseradish. Make sure your grill grates are both clean and very hot before you put down the fish; that will help keep your fish from sticking. You'll also want a large grill spatula for flipping (not tongs) to get under the fish and help you carefully flip the fillets and keep them intact.
Mughlai Paratha
Mughlai paratha is a popular street food found in Bangladesh that traces back to the Mughal Empire. It’s a crisp, flaky, pan-fried flatbread that’s stuffed with fluffy eggs and fiery chiles, and gently spiced with earthy turmeric. Paratha is extremely customizable, so you can use what you have; this version is vegetarian, but keema, a spiced ground meat mixture, is often added. Vegetables like diced bell pepper or a handful of baby spinach are untraditional and welcome, but be mindful of the water content of the vegetables you choose or the eggs will weep. The end result is satisfyingly savory and addictive in its contrasting textures.
Summer Meatballs
Malaysian-Style Ginger-Chile Crab
Steamed crabs are great. But this recipe takes them a step further, into the luxurious, spicy territory of Malaysia, where the cooked crabs are sautéed fiercely with an enormous amount of chopped ginger and chiles, garlic and curry powder before you serve them under a spray of sliced scallions. Eat with your hands. All but the most fastidious eaters should consider wearing a bib.